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Quick Search     Adv Search 2025 Vol. 39, No. 5 Published: 2025-05-31 Reviews Package & Storage Basic Research Processing Technology        Basic Research 1 Optimization of High-density Culture Medium for Staphylococcus carnosus Based on Artificial Neural Network-Genetic Algorithm WANG Yi, ZHU Chaozhi, BAI Xueyuan, ZHENG Yangyi, ZHANG Xinjun, TONG Lin, ZHAO Gaiming DOI: 10.7506/rlyj1001-8123-20241021-275 This study aimed to achieve high-density culture of Staphylococcus carnosus for the purpose of preparing highly active starter cultures. Tryptic soy broth was used as the basal culture medium. Optimization of medium components was carried out using one-factor-at-a-time method and Box-Behnken design combined with response surface methodology (RSM). Meanwhile, an artificial neural network-genetic algorithm (ANN-GA) model was developed. The results indicated that the nitrogen source was the most significant factor influencing the viable count of S. carnosus. Compared with the RSM model, the ANN-GA model provided more accurate predictions with smaller prediction errors and superior optimization results. The optimal medium determined by the ANN-GA method was composed of 3.21 g/L glucose, 20.17 g/L soy protein peptone, 20.17 g/L beef extract powder, 5.63 g/L dipotassium phosphate, 5.0 g/L sodium chloride, and 0.2 g/L magnesium sulfate heptahydrate. In a 5 L fermentor, the maximum viable bacterial count reached 1.67 × 1010 CFU/mL. 2025 Vol. 39 (5): 1-9 [Abstract] ( 13 ) 全文 ( 12 ) 10 Effect of Different Cooking Degrees on the Quality and Protein Digestibility of Procambarus clarkii LIU Xuan, DU Liu, WANG Shizhe, HU Chuanfeng, LIU Dongyin, HUANG Yue, WANG Chao, QIAO Yu DOI: 10.7506/rlyj1001-8123-20241017-272 To investigate the effects of different cooking degrees on the quality and digestibility of crayfish (Procambarus clarkii), crayfish was cooked until the internal temperature reached 70, 80, 90, or 100 ℃. The changes in the moisture content, microstructure, and texture properties of crayfish meat were measured, along with the carbonyl and sulfhydryl content, surface hydrophobicity, secondary structure, and digestibility of proteins to identify the optimal cooking temperature for maintaining the quality and digestibility of crayfish meat. The results indicated that as the internal temperature of crayfish meat increased, the gaps between muscle fiber bundles widened, and surface hydrophobicity and water loss rose, resulting in increased hardness and reduced elasticity, ultimately causing quality deterioration. Additionally, increased internal temperature significantly exacerbated protein oxidation, as evidenced by a significant rise in the carbonyl content (P < 0.05), reaching 3.569 nmol/mg at 100 ℃. In contrast, the sulfhydryl content showed a significant decrease (P < 0.05). Protein oxidation induced protein cross-linking and aggregation, and moderate protein oxidation was found to enhance protein digestibility. The highest protein digestibility, 61.73%, was observed at an internal temperature of 90 ℃, which declined with increasing internal temperature beyond 90 ℃. In conclusion, different cooking degrees significantly affect the oxidation and digestibility characteristics of crayfish meat. An internal temperature of 90 ℃ results in moderate protein oxidation and optimal in vitro digestibility while maintaining appropriate hardness and elasticity, thereby preserving the overall quality of crayfish meat to the greatest extent. 2025 Vol. 39 (5): 10-19 [Abstract] ( 7 ) 全文 ( 8 ) 20 Influence of Different Salts on the Gelation Process and Properties of Surimi SU Haixu, XIA Zhongyue, DENG Sha, LIU Siyu, XU Xinyu, Lü Yuanping DOI: 10.7506/rlyj1001-8123-20241110-298 This study investigated the effects of different types (KCl, NaCl, and CaCl2) and concentrations (five ionic strengths) of salt on the gel properties of surimi. The results indicate that KCl and NaCl were more effective than CaCl2 in improving the gel properties of surimi. As the KCl, NaCl, and CaCl2 concentrations increased, the gel strength, waterholding capacity, and textural properties of surimi increased but declined when the CaCl2 concentration exceeded 1.89%. The KCl, NaCl, and CaCl2 concentrations that resulted in maximum storage modulus were 2.55%, 5%, and 1.89%, respectively. K+ and Na+ promoted the conformational transition of surimi proteins from α-helix to β-sheet, while Ca2+ tended to convert α-helix into random coil and β-turn structures. Meanwhile, among all NaCl concentrations tested, 3% NaCl resulted in the highest content of ionic bonds in surimi gels. The contents of both hydrogen bonds and ionic bonds increased with KCl concentration up to 5.09% and CaCl2 concentration up to 1.27% and then declined. Additionally, addition of KCl or NaCl resulted in higher levels of hydrophobic interaction and a higher relative content of immobilized water than did CaCl2 addition, indicating increased water-holding capacity of surimi gels. This study provides a reference for improving the gel properties of surimi and exploring salt substitute formulations in the food industry. 2025 Vol. 39 (5): 20-27 [Abstract] ( 10 ) 全文 ( 8 )        Processing technology 28 Effect of Wet Aging Time on Aroma and Taste of Cooked Pork HAO Rui, LI Haihua, ZHANG Kaihua, QIAO Jiayun, WANG Shouwei, ZHANG Zheqi, LI Dan, LI Xiaoman, ZHAO Bing, ZHANG Shunliang DOI: 10.7506/rlyj1001-8123-20241031-290 To investigate the effect of wet aging time on the flavor of cooked pork, the flavor and taste substances of cooked pork longissimus dorsi with different wet aging times (1, 12 h, 1, 3, 5, 7, and 10 d) were measured. The results showed that a total of 38 volatile flavor compounds were identified, and the total content of volatile flavor compounds showed a trend of initially increasing and then decreasing. Aldehydes were the most abundant volatile compounds, and the highest content of aldehydes of 2 163.50 μg/kg was observed after one day of aging. Hexanal, heptanal, octanal, nonanal, and 1-octen-3-ol were key aroma compounds. The contents of flavor nucleotides and umami amino acids in cooked pork initially increased and then decreased, with inosinic acid and equivalent umami concentration reaching the highest values of 172.12 and 8.35 mg/100 g after one day of aging, respectively. The contents of sweet and bitter acids were the highest at 12 h of aging. Therefore, cooked pork after wet aging for one day had the best flavor. 2025 Vol. 39 (5): 28-35 [Abstract] ( 7 ) 全文 ( 13 ) 36 Effect of Combined Ultrasonic and Enzymatic Treatment on Physicochemical Properties of Myofibrillar Protein and Flavor of Beef Jerky ZHANG Xinbin, ZHANG Qian, LI Junran, DU Wenjing, HU Weidong DOI: 10.7506/rlyj1001-8123-20241028-287 In order to improve the tenderness of beef jerky, the synergistic effect of ultrasonic and protease was investigated on enhancing the quality of beef jerky. The optimal conditions for the preparation of beef jerky were as follows: proportion of 1:2 (m/m) mixture of papain and bromelain to beef, 0.04% (m/m); ultrasonic treatment for 30 min at 600 W and 40 kHz; and tenderized at 51 ℃ for 3.1 h. The results showed that compared with the blank group, combined ultrasonic and enzymatic treatment significantly increased the solubility of myofibrillar protein from beef jerky, the myofibril fragmentation index by 213.27% (P < 0.05), and the surface hydrophobicity and the microstructure of beef jerky. These changes revealed that ultrasonic treatment effectively damaged myofibril structure in beef and reduced the stability of protein structure. In addition, 45 volatile flavor substances were identified by gas chromatography-mass spectrometry, including 11 alcohols, 5 aldehydes, 17 hydrocarbons, 5 ketones, 1 phenol, 2 esters, 1 acid, 2 ethers, and 1 other substance. The combined treatment increased the types and contents of flavor substances in beef jerky. 2025 Vol. 39 (5): 36-43 [Abstract] ( 8 ) 全文 ( 6 )        Package & Storage 44 Influence of Different Packing Methods on Quality of Gushi Duck Pieces during Storage and Kinetic Modeling of Changes in Quality Attributes TU Jianqiu, ZHOU Zhou, CAO Meng, ZHANG Huanbo, ZHOU Feng, FENG Shuang, LI Jianfang DOI: 10.7506/rlyj1001-8123-20241017-269 Fresh Gushi duck pieces were packaged in plastic storage bags, vacuum packaging bags or vacuum aluminum foil packaging bags and stored at 4 ℃. The texture characteristics, juice loss rate, thiobarbituric acid reactive substances (TBARS) value, peroxide value, pH value and sensory quality of Gushi duck pieces were measured every two days during storage. By doing so, this study aimed to ascertain the influence of different packaging methods on the storage quality of Gushi duck pieces. Besides, kinetic modeling of changes in TBARS value, peroxide value and pH value was carried out, and the correlation between the three quality attributes was explored to further analyze the quality change trend during storage. The results showed that the control group was spoiled on the 4th day, and the TBARS value and peroxide value reached 2.56 mg/100 g and 38.64 mmol/kg, respectively. After storage in vacuum aluminum foil bags for 12 days, the TBARS value and peroxide value reached 0.79 mg/100 g and 89.9 mmol/kg, respectively, indicating that the lipid oxidation rate of duck pieces was effectively inhibited. In addition, the pH value was 6.82, the hardness was 26.64 N, and the elasticity was 2.75 mm. The determination coefficients (R2) of the developed Gauss kinetic models for TBARS value, peroxide value and pH value were 0.99, 0.99 and 0.88, respectively. Duck pieces could be stored for more than 12 days at 4 ℃ when packaged in aluminum foil bags. Different packing materials have great influence on the storage quality of duck pieces, and vacuum aluminum foil bags can delay the quality deterioration of duck pieces more effectively. 2025 Vol. 39 (5): 44-50 [Abstract] ( 11 ) 全文 ( 5 ) 51 Effect of Storage Conditions on the Quality of Prepared Chicken Soup Based on Gas Chromatography-Ion Mobility Spectrometry Combined with Quality Characterization LI Yue, BAO Xiaolian, GUO Jing, SUN Yifan, SUN Ruonan, HE Daling, DANG Rui, LIU Suwen DOI: 10.7506/rlyj1001-8123-20241016-262 In order to investigate the changes in volatile components and quality of prepared chicken soup under different storage conditions, nitrite content, peroxide value, fatty acid contents, amino nitrogen content, microbial counts, sensory quality, and odor were determined in prepared chicken soup stored at refrigerated (4 ℃ for 0, 2, 4 and 6 d) and ambient ((25 ± 1) ℃ for 0, 12, 24 and 36 h) temperatures and volatile flavor substances were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that the sensory score and amino nitrogen content gradually decreased with storage time, and the nitrite content showed a trend of increasing first and then decreasing. The maximum nitrite content of (8.33 ± 0.04) and (4.46 ± 0.58) mg/kg was observed in chicken soup with ginseng after 12 h of storage at normal temperature and 4 d of cold storage, respectively, and the maximum nitrite content of (5.93 ± 0.98) and (4.36 ± 0.17) mg/kg in chicken soup with pork tripe after 24 h of storage at normal temperature and 6 d of cold storage, respectively. None of these values exceeded the limit (30 mg/kg) stipulated by the National food safety standard for food additive use (GB 2760-2014). The peroxide value and the number of fatty acids gradually increased. Forty-one volatile components were identified by GC-IMS from the two kinds of prepared chicken soups stored for 0 and 36 h, including nine alcohols, six ketones, 11 aldehydes, five esters, and ten other compounds. Cluster analysis revealed that the volatile components of the chicken soups changed significantly after 36 h of storage at ambient temperature. Pungent odorants such as (E)-2-octanal, 2-methylpropanol, propyl acetate, benzaldehyde, and (E)-2-pentanal could be used as markers for identifying the spoilage and deterioration of prepared chicken soup during storage. 2025 Vol. 39 (5): 51-59 [Abstract] ( 11 ) 全文 ( 5 )        Reviews 60 Research Progress on New Nutritious Emulsion-Type Meat Products under the Context of One Health LIU Yang, ZHANG Jingchen, MIAO Fangfang, MA Yangyang, LI Miaoyun, SUN Lingxia, ZHAO Gaiming DOI: 10.7506/rlyj1001-8123-20241028-283 With the development of the economy and the improvement of the level of modernization, people’s pace of life has accelerated, and social stress has increased dramatically. Due to the consequent unreasonable diet structure, sedentary lifestyle and lack of exercise, patients with chronic diseases such as obesity and hypertension have become younger. People’s nutritional and health needs have received extensive attention from all walks of life, so the development of new nutritious and healthy food suitable for modern people has become a research hot spot. The present review analyzes the recent progress in the development of new nutritious emulsion-type meat products that meet people’s diversified demands for taste, flavor, quality and nutrition from the aspects of processing technology (ultrasonic, high pressure, thermal treatment, crushing technology, and addition of hydrophilic colloid) and functionality (low salt, low fat, low sugar, low cholesterol, high dietary fiber, and nutritional fortification), and it discusses future prospects. This review is expected to provide a reference for the development of new nutritious meat products. 2025 Vol. 39 (5): 60-67 [Abstract] ( 14 ) 全文 ( 10 ) 68 Research Progress on the Functional Characteristics of Konjac Glucomannan and Its Application on Meat Product ZHAO Yuhan, LI Liang, WANG Shaojun, LI Bin DOI: 10.7506/rlyj1001-8123-20250113-011 Health issues such as excessive salt and oil consumption, along with environmental pressures, are raising concerns about traditional meat products. Konjac glucomannan (KGM), a natural polysaccharide that is used as a food additive, offers unique properties that hold broad application prospects in enhancing the development of innovative meat products. In this paper, the molecular structure of KGM is taken as the starting point to analyze its water-holding capacity, gelation properties, emulsion stability, and other functional characteristics. The impacts and mechanisms of KGM on meat products such as enhancing the texture and gel strength, lowering the fat and calorie contents, and influencing the digestion and absorption are examined based on its functional characteristics. Additionally, this paper briefly introduces and discusses the application of KGM in novel artificial meat. It concludes with an outlook on possible directions for future research, hoping to provide a theoretical basis and inspiration for further developing the application potential of KGM and advancing the sustainable growth of the meat product industry. 2025 Vol. 39 (5): 68-78 [Abstract] ( 9 ) 全文 ( 6 ) 79 Research Progress on Microbial Diversity and Preservation Technologies for Fresh Pork across Different Retail Channels MENG Qing, LI Ping, ZHOU Hui, LI Qi, CAI Kezhou, XU Baocai DOI: 10.7506/rlyj1001-8123-20241024-281 Fresh pork, due to its high nutritional content, is highly susceptible to microbial contamination. This is particularly evident across different retail channels, where both the diversity and abundance of microorganisms show notable differences. This article systematically introduces the techniques (plate culture method, high-throughput sequencing, polymerase chain reaction-denaturing gradient gel electrophoresis, real-time fluorescence quantitative polymerase chain reaction, and metagenomics) for the detection of microbial diversity, provides an in-depth analysis of the microbial diversity (dominant communities, pathogen contamination rate, and antibiotic resistance genes etc.) of fresh pork and its influencing factors (temperature, sanitary conditions, and supplier size etc.) across various retail channels (traditional retail markets, modern retail channels, and e-commerce platforms), and summarizes the technologies (packaging methods, storage conditions, natural preservatives, and new preservation technologies) for the preservation of fresh meat. This review aims to provide a reference for modern processing and quality enhancement of fresh pork. 2025 Vol. 39 (5): 79-86 [Abstract] ( 12 ) 全文 ( 5 )

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