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15 January 1993, Volume 14 Issue 1
The Investigation on Colours and Pigments in Muscles of Jin-hua Ham
ZHU Shang-Wu, Yang-Yao-Huan, WANG Xi-Yuan, Lin-Ke-Zhong, HU Jia-Xin, ZHAO Xiao-Ning, Zhang-Shao-Hua, Bu-Xin-Pei
1993, 14(1):  3-7. 
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 The absorption spectra of Jin-hua ham muscles during the various process periods were measured and thus the pigments in fresh muscle, pickled muscle, fermented muscle and muscle of the finished ham were determined on basis of the spectrum analysis. The inner layer of the muscle of the finished ham manufactured with new technology had the similar absoption spectrum to the one manufactured with traditional technology, so they must have the similar pigments.
A Study of the Antimycotic Effect of Allium Sativum
MA Mu-Ying
1993, 14(1):  7-11. 
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This paper made a study of the restraining and killing effect of allium sativum sulution on decades common fungi which pollute foodstuff, and compared this effect with that of the foodstuff antiseptic benzdic acid and sorbic acid. The study result which has shown that the antimycotic effect of allium sativum is similar to that of benzdic acid and sorbic acid, demonstrated that allium sativum had very strong restraining and killing effect on various fungi.
The Relation of Humidity and Preserved Apricot Browning
YIN Li-Fu, Liu-Wan-Min
1993, 14(1):  11-14. 
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 Traditional method to make preserved fruits almost use sulphur smoke to prevent browning and keep the coulor brightly. Thus may cause sulphur survival in the products. Controled the humidity of drying room at abaut 40% can notably cut dowm the time of drying process, browning , and sulphur surplusage of products.
Nutrition and Shape of the Bone Paste
BU Xue-Fang, 南Qing-Xian, Ren-Fa-Zheng
1993, 14(1):  14-18. 
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 Muitipie-gring and ultra-micro-gririd were used to make bone paste. Based on the determination of its nutrient composition, the particle size, distribution and the shape of bone paste were deeply resarched. Meanwhile different poulty materials and grind techniques were discussed.
Study of Goat Milkpowder for Oldman
MA Li, HAN Xue-Lin, Xu-Wei-Rong
1993, 14(1):  26-30. 
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 The formula and Technology are studied in producing oldman milkpowder with goatsmilk. The goatsmilk are found to be better raw material for producing oldman milkpowder.The products are analysed overall and are com pared with full-fat milkpowder. The content of protein、 fat、quantity of heat of the oldman goatsimlk powder are 31. 4% 、4. 03%、and 1331. 86 KJ/100 g respectively. There are nutrient characteristics of low fat and quantity of heat and high protein.50%daily nutrient allowance of oldman are satisfied with 100 g the oldman goatsimlk powder.