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2022 Vol. 36, No. 2
Published: 28 February 2022
Reviews
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Effects of Inoculating Lactic Acid Bacterial Starter Cultures on the Microbial Flora Dynamic Change and Sensory Quality of Air-Dried Sausage during the Ripening Process
CHEN Yuanyuan, LIU Wenxiu, MA Kaihua, YANG Hua, MA Lizhen
DOI: 10.7506/rlyj1001-8123-20210827-208
2022 Vol. 36 (2): 1-8 [
Abstract
] (
180
)
全文
(
352
)
9
Effects of Stearoyl-Coenzyme A Desaturease 1 Gene Expression on Blood Fatty Acid Composition of Pastured Angus Cattle
WANG Yuanyuan, LI Xinmiao, HESHUOTE Mailisi, BAI Yuting, BAOYINDUGURONG·Jinhua, HUGEJILETU, HOU Ronglun, XUE Qiang, AORIGELE
DOI: 10.7506/rlyj1001-8123-20210603-168
2022 Vol. 36 (2): 9-14 [
Abstract
] (
140
)
全文
(
170
)
Processing Technology
15
Effects of Physical and Chemical Factors and Oregano, Magnolia, Bamboo Leaf Extracts on the Stability of Mutton Myoglobin
LI Su, ZANG Mingwu, ZHAO Bing, ZHANG Shunliang, WANG Shouwei, ZHU Ning, PAN Xiaoqian, LIU Meng, WU Qianrong, LIU Bowen
DOI: 10.7506/rlyj1001-8123-20211109-225
2022 Vol. 36 (2): 15-20 [
Abstract
] (
159
)
全文
(
249
)
21
Effects of Combined Treatment of Phosphates and Soybean Protein Isolate on the Gelation Properties of Myofibrillar Proteins from Grass Carp
ZHANG Yujia, WAN Yangzhuoqun, SHI Shangxuan, ZHOU Shenglan, GUO Jinxin, ZHU Jie
DOI: 10.7506/rlyj1001-8123-20210527-157
2022 Vol. 36 (2): 21-26 [
Abstract
] (
179
)
全文
(
551
)
27
Optimization of Ultrasonic-Assisted Cooking Conditions for Clarias gariepinus Head Broth Using Response Surface Methodology
LI Lu, LI Peng, SUN Huijuan, MA Kaihua, MA Lizhen, LI Ling
DOI: 10.7506/rlyj1001-8123-20210930-216
2022 Vol. 36 (2): 27-32 [
Abstract
] (
186
)
全文
(
355
)
Analysis & Detection
33
Determination of 11 Sulfonamide Residues in Pork by Modified Fluorescamine Precolumn Derivatization-High Performance Liquid Chromatography with Fluorescence Detection
WANG Xiaoyin, SONG Cuiping, SUN Xiaoliang, LI Muzi, CAO Xumin,Q IN Lide, WANG Shuting, SUI Jinyu, WANG Yudong, ZHAO Sijun
DOI: 10.7506/rlyj1001-8123-20210810-198
2022 Vol. 36 (2): 33-38 [
Abstract
] (
147
)
全文
(
186
)
Reviews
39
Progress in Research on the Migration of Key Components and Flavor Regulation during the Cooking of Meat Broth
GUAN Haining, TIAN Yanli, FENG Chunmei, XU Xiaojun, LIU Dengyong, DIAO Xiaoqin
DOI: 10.7506/rlyj1001-8123-20210922-213
2022 Vol. 36 (2): 39-45 [
Abstract
] (
136
)
全文
(
1753
)
46
Advances in the Application of Supercritical Carbon Dioxide in the Sterilization of Meat and Meat Products
CHAI Li, HE Zhifei, XIE Xiaohong, HAN Wei, LI Hongjun
DOI: 10.7506/rlyj1001-8123-20210924-214
2022 Vol. 36 (2): 46-52 [
Abstract
] (
187
)
全文
(
300
)
53
Recent Progress in Research on the Effect of Heat Treatment in Lipid Oxidation in Meat and Meat Products
Lü Jingxiu, ZHANG Xinxiao, LI Jiaolong, SUN Chong, ZHANG Muhan, LI Pengpeng, WANG Daoying, XU Weimin
DOI: 10.7506/rlyj1001-8123-20211013-218
2022 Vol. 36 (2): 53-58 [
Abstract
] (
190
)
全文
(
1137
)
59
Progress in Analytical Techniques for Species Identification of Meat and Meat Products
ZHANG Yali, NIU Lisha, HUANG Yunxia, MENG Zhijuan, ZHANG Yan, FAN Sufang, LI Qiang
DOI: 10.7506/rlyj1001-8123-20210823-205
2022 Vol. 36 (2): 59-64 [
Abstract
] (
136
)
全文
(
314
)
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