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Quick Search     Adv Search 2025 Vol. 39, No. 8 Published: 2025-08-31 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 To investigate the effect of protein oxidation degree on the generation of advanced glycation end products (AGEs) in the subsequent thermal processing of prepared aquatic products, catfish myosin was oxidized to different degrees in the Fenton system, and oxidized myosin was glycated with monosaccharides (glucose) and disaccharides (sucrose) and polysaccharides (dextran). The relationship between the degree of myosin oxidation, different saccharides and AGEs generation was analyzed by measuring protein carbonyl and total sulfhydryl group contents, endogenous fluorescence intensity and surface hydrophobicity, as well as the contents of the glycation intermediates glycoxal (GO) and methylglyoxal (MGO), fluorescent AGEs, Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL). The results showed that the carbonyl content and surface hydrophobicity increased, the total sulfhydryl content and endogenous fluorescence intensity decreased with increasing H2O2 content in the system, and the content of GO, MGO, fluorescent AGEs, CML and CEL increased significantly with increasing degree of oxidation of myosin (P < 0.05). Correlation analysis showed that in the reaction products of oxidized myosin with glucose, the CML and CEL contents had a highly significant negative correlation with the total sulfhydryl content (P < 0.01) and the endogenous fluorescence intensity had a highly significant negative correlation with the CML content (P < 0.01) and a significant negative correlated with the CEL content (P < 0.05). In addition, the carbonyl content and the surface hydrophobicity had a highly significant positive correlation with the CML and CEL contents (P < 0.01). In the reaction products of oxidized myosin with dextran, the total sulfhydryl content and the endogenous fluorescence intensity were significantly negatively correlated with the CML content (P < 0.05) and highly significantly negatively correlated with the CEL content (P < 0.01), and the carbonyl content and the surface hydrophobicity had a highly significant positive correlation with the CML and CEL contents (P < 0.01). In the reaction products of oxidized myosin with sucrose, the CEL content was significantly positively correlated with the carbonyl content (P < 0.05), and the increase in GO and MGO contents promoted the formation of AGEs. Therefore, protein oxidation significantly promoted the generation of AGEs in the system, and the rate of glycation with monosaccharides was the highest. 2025 Vol. 39 (8): 1-9 [Abstract] ( 57 ) 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 This study prepared surimi gels from raw (unwashed) surimi and twice-washed surimi by a two-stage heating process and evaluated their quality changes during frozen storage in terms of puncture characteristics, texture properties, color, carbonyl content, lipoxygenase activity, peroxide value (POV), thiobarbituric acid reactive substances (TBARS) value, and sensory scores. The results showed that the puncture characteristics, texture properties, brightness value, whiteness, lipoxygenase activity, and sensory scores of raw surimi gel and twice-washed surimi gel were decreased significantly throughout the whole storage period (P < 0.05), while the carbonyl content, POV, and TBARS value were significantly increased (P < 0.05). Compared with twice-washed surimi gel, raw surimi gel showed greater changes in all tested indicators, a faster rate of quality deterioration, and worse texture properties, but its taste score was higher than that of twice-washed surimi gel. To sum up, fresh raw surimi gel has good flavor and delicious taste, but it is not suitable for long-term frozen storage; instead, it should be processed and sold on the spot. 2025 Vol. 39 (8): 10-15 [Abstract] ( 30 ) 全文 ( 32 ) 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 For the purpose of understanding the impact of addition of insoluble dietary fiber on the quality of low-fat pork balls, meatball samples with different amounts (1.0%, 1.3%, 1.6%, 1.9%, 2.2% and 2.5%; m/m) of added insoluble dietary fiber from high temperature-high pressure treated outer leaves of Chinese cabbage (H-CIF) were prepared and their sensory quality, textural characteristics, color, water-holding capacity, cooking loss rate and freeze-thaw loss rate were examined. Additionally, gas chromatography-ion mobility spectrometry (GC-IMS) was employed to identify the volatile flavor substances. It was demonstrated that the sensory quality of low-fat pork balls was enhanced by addition of H-CIF. The color became yellowish, the water-holding capacity (WHC) was elevated, and both the cooking loss and freeze-thaw loss were reduced. While neither hardness nor cohesiveness was changed notably, springiness was somewhat increased, and chewiness was raised significantly. Aldehydes, ketones and alcohols were identified as the major volatile flavor substances of fat oxidation products. In summary, addition of H-CIF in low-fat pork balls can improve their quality. 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 In this study, beef samples processed by four different cooking methods, namely ultrasonic-assisted vacuum low-temperature cooking (UVLTC), vacuum low-temperature cooking (VLTC), boiling and steaming were evaluated for physicochemical properties, texture characteristics, microstructure and volatile flavor compounds by texture analyzer, scanning electron microscopy (SEM) and gas chromatography-mass spectrometry. The results showed that there were significant differences in the physicochemical properties and texture properties of differently cooked beef (P < 0.05). Compared to the other cooking methods, UVLTC significantly decreased the loss rate, protein content, hardness, cohesiveness, elasticity, gumminess and chewiness of beef, and effectively reduced the loss of moisture. Different heating methods had significantly changed the structure of beef muscle; VLTC helped to maintain the structure of beef muscle fibers, while ultrasonic treatment had a significant destructive effect on it. A total of 42 volatile flavor substances were detected, including 10 aldehydes, 9 alcohols, 8 hydrocarbons, 6 esters, 3 ketones, 2 ethers, 1 acid and 3 other substances. Principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA) and cluster analysis showed significant differences in the volatile flavor composition of differently cooked beef. A total of 9 differential flavor substances were selected based on variable importance in projection (VIP) values, which could be used as potential biomarkers to distinguish differently cooked beef samples. 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 This study aimed to investigate the variations in sodium, potassium content, and physicochemical properties of sodium-reduced marinated duck legs and brine across multiple marination cycles. Brine was reused for up to 10 successive cycles. After each cycle, marinated meat was sampled to measure the contents of sodium, potassium, and chloride ions, texture properties, and color, meanwhile brine was collected to analyze the contents of sodium, potassium, and chloride ions as well as capsaicin. The results showed that as the number of marination cycles increased from one to 10, sodium ion contents in marinated meat and brine significantly decreased by 50.21% and 50.59% from 9.30 and 5.89 to 4.63 and 2.91 mg/g, respectively. Potassium and chloride ion contents also declined, the potassium ion content of marinated duck legs decreasing from 1.98 to 1.36 mg/g and the chloride ion content from 1.14 to 0.61 mg/g. The sodium ion content in duck leg meat significantly decreased after the third marination cycle compared to the first marination cycle (P < 0.05), thereby warranting timely replenishment to ensure the consistency of product quality and flavor. Capsaicin was absorbed by duck legs was during the marination process, and after the fifth cycle, its content in brine was undetectable, indicating substantial migration or degradation. The texture properties of marinated duck legs remained stable, and was little affected by marination cycles. The moisture content remained stable throughout the marination cycles, ranging from 64.29% to 65.91%. The lightness value increased, while both the redness and yellowness values decreased with marination cycles. The sensory score for overall acceptability decreased from 7.12 to 3.37 as the number of marination cycles increased. Particularly, the aroma, saltiness, umami, spiciness, and tenderness declined in the later cycles. In conclusion, it is recommended that replenishment of sodium and potassium salts as well as spices be carried out after the third marination cycle and repeated periodically in subsequent cycles to ensure the consistency of the quality and flavor of marinated products across different batches. 2025 Vol. 39 (8): 34-42 [Abstract] ( 36 ) 全文 ( 32 )        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 To investigate the degradation of fish protein by dominant spoilage bacteria and the inhibitory effect of combined treatment with high-voltage electric field (HVEF) and lotus seedpod procyanidins (LSPC) on quality deterioration of fish meat in fish fillets, sterile catfish fillets treated with HVEF and LSPC were inoculated individually with three major spoilage bacteria, Shewanella putrefaciens, Shewanella havnia and Serratia sp., and stored at 4 ℃. Total viable count (TVC), total volatile basic nitrogen (TVB-N) content, and trichloroacetic acid (TCA) soluble peptide content were measured during storage, along with free amino acid contents, biogenic amines (BAs) contents and transcriptional levels of putrescine metabolism genes after storage for 10 d. We explored the effects of the three spoilage bacteria on the quality of refrigerated catfish fillets and the inhibitory effect of HVEF combined with LSPC on their spoilage ability. The results showed that after storage for 10 d, the TVC of fillets inoculated with S. putrefaciens, S. havnia, and Serratia sp. decreased by 3.08, 2.67, and 2.58 (lg(CFU/g)) compared with the untreated control group, respectively. The TCA soluble peptide contents decreased by 0.33, 0.60, 0.59 μmol/g, the TVB-N content declined by 33.81%, 25.19%, 22.98%, and the total BA contents (including putrescine and cadaverine) significantly reduced (P < 0.05). Additionally, the transcription levels of the putrescine formation-related genes speA and speB were significantly down-regulated (P < 0.05). HVEF combined with LSPC effectively inhibited the spoilage activity of spoilage bacteria and delayed protein degradation in fish. 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 In order to develop a photodynamically enhanced biodegradable packaging film and to explore its application in meat preservation, gelatin, polyvinyl alcohol (PVA), and chitosan were used as film-forming materials, and curcuminchitosan nanoparticles (CCN) as a photosensitive substance. The effects of different proportions of components on the tensile strength, elongation at break, and water vapor permeability were investigated. The effect of the bilayered film on fresh pork preservation was evaluated in terms of its mass loss, hardness, pH, thiobarbituric acid reactive substances (TBARS) value, and total viable count (TVC). The results showed that the film with a gelatin to PVA ratio of 4:1 (V/V), a gelatin/PVA to chitosan ratio of 1:5 (V/V), and a CCN concentration of 2.5% (m/m) demonstrated outstanding mechanical and barrier properties. On the 9th day of storage at 4 ℃, the TBARS value and TVC of pork wrapped with this film were both significantly lower than those of the control group (P < 0.05). 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 During meat processing, heating changes the state of protein, fat and moisture, thus affecting the sensory properties of meat. Cooking doneness affects the physicochemical properties and sensory qualities of meat, which in turn affects the palatability and consumer satisfaction, but the changes that occur in meat as the temperature of the internal endpoint increases and the reason for it remain to be explored in depth. This paper reviews the grading criteria for beef cooking doneness and discusses the effects and underlying mechanism of cooking doneness on meat color, flavor, tenderness, and juiciness, in odor to provide a theoretical basis for beef cooking and deep processing. 2025 Vol. 39 (8): 57-63 [Abstract] ( 48 ) 全文 ( 49 ) 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 A large amount of by-products will be inevitably produced during the processing of meat products. Restructured meat is meat products with edible value or higher added value that are produced through the rational utilization of these by-products by mechanically processing them or bonding them together with additives. In this paper, the definition, formation mechanism, and bonding methods of restructured meat are introduced, and the main methods for processing restructured meat are summarized. In addition, this review focuses on the origin and action mechanism of transglutaminase (TGase), a binder for restructured meat, as well as its function in restructured meat products. Finally, an outlook on the future development of restructured meat is provided to guide future research and industrial application. 2025 Vol. 39 (8): 64-70 [Abstract] ( 35 ) 全文 ( 28 ) 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 Fermented meat products are widely popular for their unique flavor, appealing texture, and extended shelf life. However, traditional processing methods have limitations in quality control. For this reason, technological innovation in the industrial production of fermented meat products has become a research hotspot. This paper presents a systematic review of recent progress in the optimization of existing processing techniques for fermented meat products, as well as the selection and application of starter cultures. With the increasing health consciousness of consumers and the growing demand for sustainable development, future research will focus on the development of low-salt and low-fat fermented meat products along with green and energy-saving processing innovation. Furthermore, understanding the mechanism through which starter cultures influence flavor compound formation remains an important research direction. The basic research and application of innovative technologies are essential for driving the future development of fermented meat products. 2025 Vol. 39 (8): 71-83 [Abstract] ( 46 ) 全文 ( 30 )

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