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2021 Vol. 35, No. 9
Published: 15 September 2021
Reviews
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Changes in Physicochemical Properties and Quality Attributes of Freshwater Crayfish during Deep-Fat Frying
LI Xin, WANG Lan, QIAO Yu, SHI Liu, WU Wenjin, DING Anzi, XIONG Guangquan
DOI: 10.7506/rlyj1001-8123-20210430-122
2021 Vol. 35 (9): 1-6 [
Abstract
] (
195
)
全文
(
168
)
7
Comparison of Quality Differences in Different Muscles from Different Cattle Breeds during Postmortem Maturation
LIU Wenxuan, LIANG Rongrong, LUO Xin, YANG Xiaoyin, ZHANG Yimin, MAO Yanwei, MA Weimin, QIAN Zhanyu, ZHU Lixian
DOI: 10.7506/rlyj1001-8123-20210518-143
2021 Vol. 35 (9): 7-12 [
Abstract
] (
124
)
全文
(
163
)
Processing Technology
13
Effects of Selenium-Enriched versus Common Broccoli Powder on the Quality Characteristics of Sausages
YU Qing, XIONG Zhemin, CHEN Jiahao, WANG Haibin, LIAO E, CHEN Jiwang, CHENG Shuiyuan
DOI: 10.7506/rlyj1001-8123-20210329-087
2021 Vol. 35 (9): 13-19 [
Abstract
] (
95
)
全文
(
183
)
Analysis & Detection
20
Determination of Changes in Key Volatiles during Sour Meat Fermentation by Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry
ZHONG Aiai, CHEN Wei, DUAN Yufan, JIANG Jiayan, ZHU Xiao, LI Ke, WANG Yuanliang
DOI: 10.7506/rlyj1001-8123-20210514-132
2021 Vol. 35 (9): 20-26 [
Abstract
] (
98
)
全文
(
203
)
27
Determination of Epinephrine and Dopamine Residues in Meat and Meat Products by Solid Phase Extraction Combined with Ultra-High Performance Liquid Chromatography-Mass Spectrometry
HE Liangna, MA Junmei, FAN Lixin, LI Qiang
DOI: 10.7506/rlyj1001-8123-20210422-107
2021 Vol. 35 (9): 27-32 [
Abstract
] (
80
)
全文
(
206
)
33
Preparation and Characterization of Monoclonal Antibody against Porcine Skeletal Muscle Troponin T
ZHANG Jing, LI Yujing, ZHANG Erjing, LI Ziran, LIU Jingjing, LI Chunsheng
DOI: 10.7506/rlyj1001-8123-20210417-102
2021 Vol. 35 (9): 33-37 [
Abstract
] (
79
)
全文
(
77
)
38
Simultaneous Determination of Six Thiazide-Based Diuretic Residues in Animal Muscle Tissues by High Performance Liquid Chromatography Tandem Mass Spectrometry
ZHENG Kang, XUN Zhiqing, HE Shuang, WANG Chenxia, GUO Yanhua, WU Chusen, HUANG Jinfeng, GUO Xindong
DOI: 10.7506/rlyj1001-8123-20210413-101
2021 Vol. 35 (9): 38-42 [
Abstract
] (
102
)
全文
(
187
)
Reviews
43
Safety and Quality Control of Crawfish during Processing and Distribution: A Review of Recent Studies
QIU Binghui, WANG Haifan, QIN Lerong, WANG Haibin, LIAO E, PENG Lijuan, CHEN Jiwang, ZOU Shengbi
DOI: 10.7506/rlyj1001-8123-20210406-092
2021 Vol. 35 (9): 43-50 [
Abstract
] (
89
)
全文
(
359
)
51
Progress in Fat Substitution and Modification in Low-Fat Gel-Type Meat Products
SU Yaning, YANG Huijuan, CHEN Tao
DOI: 10.7506/rlyj1001-8123-20210517-135
2021 Vol. 35 (9): 51-57 [
Abstract
] (
119
)
全文
(
340
)
58
Recent Progress in Nutrient-Fortified Surimi Products
HE Dan, SHEN Xuanri
DOI: 10.7506/rlyj1001-8123-20210527-154
2021 Vol. 35 (9): 58-63 [
Abstract
] (
93
)
全文
(
229
)
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BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
BEIJING ACADEMY OF FOOD SCIENCES
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FOOD SCIENCE
FOOD SCIENCE AND HUMAN WELLNESS
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
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