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jinguofeng

银虫 (小有名气)

应助: 0 (幼儿园)
金币: 344
帖子: 125
在线: 268.4小时
虫号: 633759
注册: 2008-10-22
性别: GG
专业: 食品加工技术

[交流] 请各位有经验的前辈帮忙分析一下，这样的审稿意见文章是否还有可能？？谢谢

小虫前一段时间在Food Chemistry上投了一篇文章，最近审稿意见回来了，由于小虫是第一次在国外期刊投稿，有好多东西不明白，希望各位有经验的前辈，帮忙分析一下，这样的审稿意见，文章是否还有可能?
Dear Mr. ******,

Reviewers have now commented on your paper. You will see that they are advising that you revise your manuscript. If you are prepared to undertake the work required, I would be pleased to reconsider my decision.

For your guidance, reviewers' comments are appended below.

If you decide to revise the work, please submit a list of changes or a rebuttal against each point which is being raised when you submit the revised manuscript.

Reviewers' comments:

Reviewer #1: The study presenting lipid oxidation and lypolysis in pig bacon belly provides infomation which may be useful for meet science. Though the ripenng conditions were poorly standardized, they correspond to those used in practice. The methods are adequately described, the study properly executed and accounted.

Reviewer #2: The paper describes a well-performed and interesting study. The methods used are relevant, relevant literature has been cited and used in the discussion. However, the paper needs to be shortened.

Some specific comments are given below.

Page 2 l 18 ..changes in lipid ..
Page 3 line 39- 45 - this needs to be rewritten for clarity - first it is stated the traditional western-style bacon.. were usually produced by salting, smoking and ripening. Then it is said that ..no scientific studies have reported that this was used in bacon before.
What is the lacon??

I thought bacon was always smoked?? This may perhaps vary with country?
Yes smoking will give products a unique aroma, but it may also result in formation of hazardous compounds in the bacon.

Page 3 , l 53 - don't use terms like a lot of - many different volatile..
Page 4 l 82 .. meat product

Page 5 l 94 chilling at 4oC in a deepfreeze?? a deepfreeze is below zero!!
Page 6 l 109 - you mean strokes?
Page 6 l 122 - don't you mean Folch et al.??
Page 7 l 147 measured within a mixture??
Page 8 line 171 - what is meant by a certain minced samples - just minced samples?
page 9 l 176 ..prepared as follows:
l 181 for 1 min.
l 190 with small (or minor) modifications
l 192 strokes??
Page 10 the methods for determination of PV - it is referred to Chinese national standards - this is rather unavailable to the readers - so please give principle and more details.
L 209 in triplicate

The restuls and discussion part needs to be shortened. This is especially the case for the discussion of the results from the enzymatic activities. This part needs to be rewritten and shortened. There are also too many headings in this part - suggest to remove headings 3.3.1, 3.3.2, 3.3.3. The part about lipid content could be improved also - when discussing the effect of moisture loss on total lipids - calculating on a dry matter basis could be a good idea?
Also too many digits are given in the values - like 42.18  1.31 - should be 42.2 1.3.
L 223  . either a difference is significant or it is not - don't use words such as much lower than
L 230 and l 239 during the salting..
L 237 larger than in dry-cured ham, 5.5.-6.2, (..
L 240/241 intense?
Page 17 line 377 - ..was slightly correlated -NO!! Do not comment on correlations when the p-value is 0.785!!!
L 381  It is evident?? I don't agree! As LOX promotes formation of primary ox.prod - this will automatically lead to formation of secondary ox. prod.
Capter 3.4 also needs to be shortened.
Page 19, 424 Lipolytic activity is expected to be closely related to..
Page 20 - l 429 - 436 - please shorten and write more clearly.

Conclusion
This should be rewritten for clarity
The effects of moisture content, salt content .. were remarkable, while limited.. is this possible??

Acid lipase and phospholipase were the main lipolytic activities. . The largest changes in lipid was found in the PL, which ..About the effect of LOX, see comments above..

Tables - see comment about number of significant digits earlier.
In Table 1 percentage weight loss and sodium chloride content for the raw material is given as 0.00 0.00 - these values are not determined?? The salt content of fresh meat is not really 0??

最后再次感谢各位前辈帮忙！！

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