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2025 Vol. 39, No. 8
Published: 31 August 2025
Reviews
Package & Storage
Basic Research
Processing Technology
Basic Research
1
Effect of the Degree of Myosin Oxidation on the Production of Advanced Glycation End Products in Channel Catfish
Lü Xinmeng, GAO Jingyao, ZHOU Zhi, SHI Liu, QIAO Yu, WU Wenjin, LUO Hongyu, HUANG Yun, PENG Tiaofeng, XIONG Guangquan, WANG Lan
DOI: 10.7506/rlyj1001-8123-20250120-014
2025 Vol. 39 (8): 1-9 [
Abstract
] (
56
)
全文
(
14
)
10
Quality Changes of Raw Surimi Gel during Frozen Storage
SU Zhaoxin, YANG Huifang, GAO Hanpu, AN Yueqi, XIONG Shanbai
DOI: 10.7506/rlyj1001-8123-20250207-031
2025 Vol. 39 (8): 10-15 [
Abstract
] (
29
)
全文
(
30
)
16
Effects of Insoluble Dietary Fiber from the Outer Leaves of Chinese Cabbage on the Quality of Low-Fat Pork Balls
ZHANG Yushuo, ZHAO Shuqi, MENG Xianhua, CAO Yunru, GAO Shuang, DAI Yuqing, ZHOU Qian
DOI: 10.7506/rlyj1001-8123-20241120-304
2025 Vol. 39 (8): 16-23 [
Abstract
] (
35
)
全文
(
18
)
Processing technology
24
Effects of Different Heating Methods on Beef Quality and Volatile Flavor
ZAN Bowen, PENG Congyue, BAI Ting, TONG Guangsen, PENG Yuqing, XIAO Yi, HUANG Kaizheng, LI Xiang
DOI: 10.7506/rlyj1001-8123-20241128-316
2025 Vol. 39 (8): 24-33 [
Abstract
] (
36
)
全文
(
26
)
34
Changes in Sodium, Potassium Content and Physicochemical Properties of Sodium-Reduced Marinated Duck Legs and Brine during Repeated Marination Cycles
JIANG Jingchun, WU Mengzhao, WANG Haibin, WANG Liuqing, PENG Lijuan, LU Hongyan, WANG Qi
DOI: 10.7506/rlyj1001-8123-20241209-323
2025 Vol. 39 (8): 34-42 [
Abstract
] (
36
)
全文
(
30
)
Package & Storage
43
Inhibitory Effect of High-Voltage Electrostatic Field Combined with Lotus Seedpod Procyanidins on Quality Deterioration Caused by Common Spoilage Bacteria in Refrigerated Channel Catfish
LI Yali, TIAN Yinqiong, SHI Liu, WU Wenjin, CHEN Sheng, CHEN Lang, GUO Xiaojia, XIONG Guangquan, WANG Lan, SUN Zhida
DOI: 10.7506/rlyj1001-8123-20250216-044
2025 Vol. 39 (8): 43-49 [
Abstract
] (
34
)
全文
(
7
)
50
Preparation of Gelatin/Polyvinyl Alcohol-Chitosan Double-Layered Antibacterial Film and Its Application in Raw Pork Preservation
WANG Yang, YU Yang, JIA Ze, MAO Jihu, LI Peishi, SHI Chenshan, REN Yuanyuan, HAN Junhua
DOI: 10.7506/rlyj1001-8123-20241223-347
2025 Vol. 39 (8): 50-56 [
Abstract
] (
30
)
全文
(
9
)
Reviews
57
Research Progress on the Impact of Cooking Doneness on the Quality of Beef Products
HAN Di, QIAN Cong, HU Junwei, XIE Peng, LIU Xiaochang, ZHANG Songshan, SUN Baozhong, ZANG Mingwu, LEI Yuanhua
DOI: 10.7506/rlyj1001-8123-20241106-297
2025 Vol. 39 (8): 57-63 [
Abstract
] (
48
)
全文
(
48
)
64
Progress in Restructured Meat Products: Research and Application
CHENG Keyu, ZENG Xianjun, YU Limei, LIU Qiaoyu, HUANG Guiying, ZENG Xiaofang, WEI Xianling
DOI: 10.7506/rlyj1001-8123-20250103-001
2025 Vol. 39 (8): 64-70 [
Abstract
] (
35
)
全文
(
27
)
71
Current Research Status and Future Development Trends of Fermented Meat Products
WEN Hao, RUI Luming, ZHANG Yawei
DOI: 10.7506/rlyj1001-8123-20241206-318
2025 Vol. 39 (8): 71-83 [
Abstract
] (
46
)
全文
(
28
)
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