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Quick Search     Adv Search 2026 Vol. 40, No. 9 Published: 2026-09-30 Reviews Basic Research Analysis & Detection Processing Technology        Basic Research 1 Impact of Konjac Gum-Carrageenan Mixture on the Properties of Phosphorus-Free Chicken Meat Gels WANG Yuntao, LI Rui, ZHAO Jiansheng, DONG Mingjie, CHEN Bo, WANG Yu, BAI Yanhong DOI: 10.7506/rlyj1001-8123-20250720-239 To meet the processing needs of non-phosphorus meat products, konjac gum-carrageenan mixtures at different mass ratio were used as a substitute for sodium tripolyphosphate (STPP), and their effects and mechanisms on the gel quality of chicken surimi was examined. The structure and properties of non-phosphorus chicken surimi gels with konjac gumcarrageenan mixtures were characterized by means of texture profile analysis, rheological test, low-field nuclear magnetic resonance, Fourier transform infrared (FTIR) spectroscopy, and confocal laser scanning microscopy (CLSM). It was found that compared with the use of konjac gum or carrageenan alone, their combination was more effective in replacing STPP in chicken surimi completely. The combination of 0.4% konjac gum and 0.1% carrageenan significantly improved the gel properties of phosphate-free chicken surimi, resulting in texture, water-holding capacity, and water mobility similar to those of the 0.5% STPP group. Molecular structure analysis showed that the gum mixture improved the gel properties of phosphate-free chicken surimi by enhancing the hydrophobic interaction. CLSM results confirmed that the gums filled the gaps between myofibrils, forming a more ordered and continuous protein-polysaccharide network structure. In conclusion, konjac gum-carrageenan mixtures regulate protein structure and protein-polysaccharide interactions, thereby optimizing the microstructure and improving the quality of phosphorus-free chicken surimi gels. 2026 Vol. 40 (9): 1-8 [Abstract] ( 240 ) 全文 ( 29 ) 9 Effects of Feed Supplementation with Tea on the Quality and Nutritional Properties of Beef during Postmortem Refrigerated Storage WANG Hongwei, XUE Jinying, LIU Jitong, HAO Jiangang, TONG Lin, MAO Yanwei, ZHANG Yimin DOI: 10.7506/rlyj1001-8123-20250728-244 This study aimed to investigate the effects of feed supplementation with tea on the quality and shelf life of postmortem beef. The experiment consisted of a control group (fed a basal diet) and a tea-supplemented group (fed the basal diet + 150 g/d of tea). After a 120-d feeding period, the cattle were slaughtered. The longissimus lumborum muscle from the left half-carcass was collected, packaged in a high-oxygen modified atmosphere, and stored at 4 ℃. Sensory quality and freshness indicators were analyzed at different storage time points, and fatty acid composition, amino acid profile, and cholesterol content were measured to systematically evaluate the impact of dietary tea supplementation on the shelf life and nutritional quality of beef. The results demonstrated that dietary tea supplementation significantly improved beef quality, as reflected by significantly enhanced meat color stability, significantly reduced carbonyl content, and significantly increased sulfhydryl content. Furthermore, both thiobarbituric acid reactive substances (TBARS) value and total volatile basic nitrogen (TVB-N) content were significantly lower in the tea-supplemented group compared to the control group (P < 0.05). These findings indicate that dietary tea supplementation effectively enhanced the antioxidant capacity of post-mortem beef, improved the preservation quality, and extended the shelf life. Moreover, it significantly elevated the contents of unsaturated fatty acids and essential amino acids and reduced cholesterol content (P < 0.05), indicating a higher nutritional value. Based on the above findings, dietary tea supplementation can effectively improve the quality of postmortem beef and extend its shelf life by enhancing its antioxidant capacity, while enhancing its nutritional profile. 2026 Vol. 40 (9): 9-17 [Abstract] ( 167 ) 全文 ( 9 ) 18 Analysis of Slaughter Performance and Meat Quality of Three-Way Crossbred Female Dehong Water Buffalo at Different Months of Age CEN Zui, XU Shaohong, XU Jun, ZHANG Hao, DU Zhiyong, LI Yao, SUN Xuechen, ZHANG Lixin, WANG Guoning, LI Qing DOI: 10.7506/rlyj1001-8123-20251104-328 This study aimed to investigate the effects of slaughter age on the performance, post-slaughter muscle physical traits, and carcass bone and muscle chemical composition of three-way crossbred female Dehong water buffalo. Eight healthy cows aged from 10 d to 84 months (2 in the calf stage, and 3 each in the growing and adult stages) were selected from 116 crossbred Dehong buffalo cows that fitted the Gompertz growth model for slaughter, and their slaughter performance and meat quality indicators were measured. The results showed that the meat percentage, meat-to-bone ratio, and carcass meat yield increased significantly with age (P < 0.05), reaching 44.10%, 4.42, and 84.39%, respectively, in the adult period (24–84 months). The carcass yield remained stable between 50.12% and 52.35%, showing no significant correlation with age (P > 0.05). Backfat thickness, eye muscle area, and the diameter of muscle fibers in the longissimus dorsi and biceps femoris increased significantly with age (P < 0.05). The moisture content of carcass bones and muscles from ten different cuts decreased with increasing age, while the protein content remained relatively stable at between 18.86% and 22.70%. The fat content increased significantly with slaughter age (P < 0.05). The crude ash content of carcass bones increased significantly with age (P < 0.05), whereas those of the tenderloin, rump, brisket, and flank showed an opposite trend. However, the crude ash content in the neck meat abnormally increased during the growing period. The calcium and phosphorus contents in carcass bones, as well as the phosphorus content in the tenderloin, were significantly higher in the adult period than in the calf period (P < 0.05), while neither the calcium nor phosphorus contents of the other muscle cuts varied significantly among the three stages (P > 0.05). In conclusion, slaughter at the adult stage can achieve better meat production performance and meat quality. 2026 Vol. 40 (9): 18-26 [Abstract] ( 138 ) 全文 ( 8 ) 27 Effects of Cations and pH on the Frozen Storage Stability of Myofibrillar Proteins GOU Hao, XU Wanjun, ZHANG Yu, HU Yifan, BAO Yulong DOI: 10.7506/rlyj1001-8123-20250814-265 This study aimed to investigate the effects of different cations (Na+, K+ and Li+) at a concentration of 0.6 mol/L and pH levels (7.0, 6.0 and 5.0) on the frozen storage stability of myofibrillar protein (MP) solution. The results demonstrated that both cation species and pH significantly influenced the degree of MP denaturation during freezing. At the same pH level, K+ addition resulted in the most pronounced aggregation of MP after freezing, while Na+ and Li+ had similar effects on MP aggregation. At pH 7.0 in the presence of K+, the solubility of MP was the lowest after freezing, with a marked decrease from 83.08% to 43.38%. Concurrently, the presence of K+ resulted in significantly higher surface hydrophobicity and larger particle size in MP compared to the other cations (P < 0.05). Among the three ions, K+ had the most substantial impact on MP structure after freezing, manifested by a conformational shift from α-helix to β-turn and random coil, along with reduced maximum fluorescence intensity of intrinsic fluorescence spectroscopy. Furthermore, K+ treatment led to the highest degree of MP oxidation after freezing. Decreasing pH enhanced the detrimental effects of freezing on MP, with the effect being particularly pronounced in the presence of K+. In conclusion, different cations and pH levels significantly affected the physicochemical properties of MP following freezing; notably, K+ promoted MP denaturation and oxidation. 2026 Vol. 40 (9): 27-35 [Abstract] ( 152 ) 全文 ( 25 )        Processing Technology 36 Effects of Different Cooking Methods on the Quality Characteristics of Chicken Meat CHANG Xinyue, FU Baoshang, LI Wenjing, GONG Junjie, ZHAO Yuwei, QI Libo DOI: 10.7506/rlyj1001-8123-20250926-301 Chicken meat is an important meat product for consumption. Cooking methods directly affects the quality and flavor characteristics of chicken products. In this study, the effects of four common cooking methods: boiling, steaming, frying, and stir frying on the quality of chicken thigh meat were systematically compared. Sensory evaluation, texture analysis, shear force measurement, and determination of moisture and protein contents were performed, along with the use of electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) to comprehensively analyze the changes in the physicochemical properties and flavor compounds of chicken meat under different cooking methods. The results indicated that fried chicken gained the highest sensory score and exhibited the optimal hardness and chewiness, reaching (6 274.17 ± 130.06) g and (2 311.59 ± 526.52) N·mm, respectively. Its hardness was significantly higher than those of steamed chicken ((2 148.01 ± 170.38) g) and boiled chicken ((3 671.25 ± 328.98) g). Protein content showed a significant negative correlation with moisture content. The highest protein content was observed in stir-fried chicken. Electronic nose coupled with GC-IMS effectively distinguished between differently cooked chicken samples, identifying a total of 42 characteristic volatile compounds. Boiled chicken had the greatest variety of volatile compounds, with significant increases in the contents of key flavor compounds such as n-pentanal and heptanone. In summary, enterprises can select an appropriate pre-cooking method based on their production and process requirements. 2026 Vol. 40 (9): 36-44 [Abstract] ( 170 ) 全文 ( 22 ) 45 Effects of Different Reheating Methods on the Quality Characteristics of Slippery Yak Meat Slices GONG Fanyi, Pubudunzhu, ZHAO Jiangtao, SHI Xueshuang, ZHANG Bin, ZHANG Dong DOI: 10.7506/rlyj1001-8123-20250617-190 To compare the effects of several common reheating methods on the quality characteristics of slippery yak meat slices and to identify the appropriate reheating method, slippery yak meat slices reheated by boiling, microwave, steam, or oven were evaluated for sensory scores, color, pH, reheating loss rate, protein oxidation indicators (sulfhydryl content, fluorescence spectrum, and ultraviolet-visible (UV-Vis) absorption spectrum of salt-soluble protein), and thiobarbituric acid reactive substances (TBARS) value, a measure of lipid peroxidation. Unreheated samples were used as control. The data obtained were analyzed using principal component analysis (PCA). The results showed that the four reheating methods had significant effects on the quality characteristics of slippery yak meat slices. Compared with the other reheating methods, steam reheating resulted in higher scores for color and texture (20.33 and 19.67 points, respectively), and a higher overall sensory score (76 points). Steam and boiling reheating resulted in negative values of reheating loss rate, and lower levels of lipid and protein oxidation than did oven and microwave reheating. Although the oven and microwave reheated groups had higher scores for aroma and taste, these two reheating methods caused higher reheating loss rate and higher degrees of lipid and protein oxidation, which had a greater impact on the quality characteristics of slippery yak meat slices. PCA distinguished between the different reheated groups and identified the characteristics indicators for each treatment group. Taken together, steam reheating was the appropriate reheating method for slippery yak meat slices. The results of this study provide an experimental reference for the selection of reheating methods for slippery yak meat slices. 2026 Vol. 40 (9): 45-52 [Abstract] ( 148 ) 全文 ( 19 ) 53 Effect of Different Cooking Methods on the Eating Quality of Snakehead Fillets HUANG Jiajia, DENG Long, PAN Zilong, DENG Siyu, HE Xiaoqing, WANG Shihong, LI Yanjie, DONG Fang DOI: 10.7506/rlyj1001-8123-20250826-266 To explore the effects of different cooking methods on the eating quality of snakehead fillets, fillets subjected to five cooking methods including steaming, boiling, roasting, frying, and sous-vide (SV) were measured for key quality indicators such as physicochemical properties, nutritional components, and volatile flavor compounds, and sensory evaluation was also conducted. The results indicated that the steamed fillets exhibited the highest whiteness and moisture content, as well as the lowest cohesiveness, and consequently had a looser texture. The boiled fillets had a firm and elastic texture, with the greatest variety and highest relative content of volatile aldehydes. Both steamed and boiled fillets had relatively low fat contents, measuring (3.58 ± 1.03)% and (5.02 ± 0.62)% respectively, and thus could be suitable for processing into fatreduced foods. The fried fillets contained the highest content of umami amino acids and received the highest sensory scores for both aroma and taste, making them ideal for developing products with distinctive flavors. The SV cooked fillets achieved the highest sensory score for elasticity and tenderness, exhibited the least cooking loss rate, and better retained the original fatty acid profile, indicating SV to be suitable for preserving the freshness of raw materials. 2026 Vol. 40 (9): 53-60 [Abstract] ( 154 ) 全文 ( 19 )        Analysis & Detection 61 Construction of a Predictive Model for the Determination of Salami Sausage Maturity Based on Near Infrared Spectroscopy and Machine Learning CAI Min, LIU Yuhao, JIAO Yushan, TANG Wensheng, LIU Yingli, YANG Yi, WANG Jun, YANG Li DOI: 10.7506/rlyj1001-8123-20250303-063 In this study, the effects of different starter cultures on the physicochemical quality of salami during ripening were systematically evaluated using near infrared spectroscopy (NIRS) and machine learning (ML) algorithms, and a nondestructive method for determining the key ripening-related physicochemical indexes of salami was established using NIRS and ML. Experimental groups with different mixed starter cultures were set up (combinations of Pediococcus pentosus, Lactobacillus casei, Leuconostoc intestinalis, Staphylococcus xylosus). The physicochemical properties of fermented sausage including pH, moisture content (MC), water activity (aw), color difference (ΔE), and resilience index (RI) were dynamically monitored. Three predictive models were developed using partial least squares regression (PLSR), random forest (RF) and extreme learning machine (ELM) based on the NIRS data. The predictive ability of three data input methods, namely, the full-band data, principal component analysis (PCA) and regression coefficient (RC), was comparatively analyzed. The results showed that 1) the sausage made with the P. pentosus M10 + L. casei M13 + L. intestinalis + S. xylosus received the highest sensory score with outstanding performance in color, texture, flavor and overall acceptability; 2) NIRS allowed the prediction of aw, MC, ΔE and RI, while the prediction accuracy for pH was low (coefficient of determination of prediction set (Rp 2 ) = 0.45); 3) both feature extraction methods effectively reduced data dimension; the cumulative contribution rate of the first five principal components of PCA was 98.86%, while RC reduced the number of spectral variables from 176 to 10–25; and 4) the PLSR-RC model was the optimal predictive model for aw with Rp 2 of 0.92 and mean squared error of prediction (MSEP) of 0.02, the ELM-full band model was the optimal predictive model for MC (Rp 2 = 0.92, MSEP = 2.56), and the PLSR-full band model was the optimal predictive model for both ΔE and RI with Rp 2 of 0.71 and 0.83, respectively. In summary, the mixedstrain starter can significantly improve the physicochemical quality and sensory characteristics of sausage, and the PLSR model shows the best prediction accuracy and stability in the analysis of NIRS data, providing reliable technical support for the rapid detection of fermented meat maturity. 2026 Vol. 40 (9): 61-69 [Abstract] ( 131 ) 全文 ( 9 ) 70 Effect of Boiling and Steaming on the Flavor Quality of Grilled Chicken Rack: A Comparative Study by Gas Chromatography-Ion Mobility Spectrometry and Chemometric Analysis FENG Yujian, WANG Hongwei, XU Na, PANG Jianlong, GUO Zhifeng, ZHANG Qingyong, YAN Ruiping, ZHENG Zhaoqin, LI Feifeng, ZHANG Li, Lü Qingqin, WANG Peng DOI: 10.7506/rlyj1001-8123-20250926-303 This study investigated the effects of four processing methods, namely new-brine steaming (NS), old-brine steaming (OS), new-brine boiling (NB), and old-brine boiling (OB) on the flavor quality of Zhucheng grilled chicken rack, a traditional meat product from Shandong. By integrating multiple analytical techniques including colorimetry, free amino acid analysis, gas chromatography-ion mobility spectrometry (GC-IMS), electronic nose, electronic tongue, and sensory evaluation, the formation mechanisms of flavor compounds under different processing conditions were thoroughly elucidated. The results demonstrated that the boiling methods (NB and OB) significantly enhanced the content of volatile compounds (such as ethyl acetate and 3-heptanone, etc.) and enriched umami amino acids, with glutamic acid reaching 196.22 mg/100 g in the NB group, which achieved the highest overall sensory score (7.257). In contrast, the steaming methods (NS and OS) resulted in poor flavor balance due to insufficient Maillard reaction and loss of certain amino acids. Although the OB samples accumulated higher levels of bitter amino acids (56.71 mg/100 g), which somewhat reduced taste acceptability, they exhibited higher retention of characteristic aroma compounds. This study provides a theoretical basis for optimizing the processing technology and flavor regulation of traditional grilled chicken rack, confirming that NB is the optimal method for enhancing the overall flavor quality. 2026 Vol. 40 (9): 70-79 [Abstract] ( 121 ) 全文 ( 8 )        Reviews 80 Research Progress on the Mechanism and Novel Control Technologies for Meat Products Oxidation PAN Rui, LIU Yongfeng, HAN Chunyuan, SHU Qin DOI: 10.7506/rlyj1001-8123-20250910-289 The control of meat oxidation, a crucial link in ensuring meat quality and avoiding potential health risks, mainly involves lipid oxidation, protein oxidation, and multi-factor regulation. As the molecular mechanisms and influencing factors of meat oxidation have been gradually elucidated and control technologies have been developed, meat oxidation control and its related technologies have attracted increasing attention from food science researchers and meat production enterprises. This review summarizes the mechanisms of meat oxidation, compares the differences in application effects, costs, and limitations between traditional and novel meat oxidation control technologies, and explains the mechanism of action and practical effects of functional factors such as natural antioxidants and integrated multi-technology strategies in inhibiting the decline of meat quality and reducing health risks. In addition, based on the core value of meat oxidation control technologies in improving meat safety and quality, this paper discusses the existing bottlenecks, development opportunities, and future trends in meat processing, storage, and high-quality industrial development. This review is expected to promote the upgrading of meat oxidation control technologies toward green development, intelligence, and precision, enrich the supply of safe and high-quality meat products, and provide a solid theoretical basis and scientific practical guidance for deepening theoretical research on meat oxidation control, making breakthroughs in technological innovation, and promoting the practical application of new meat oxidation control technologies. 2026 Vol. 40 (9): 80-86 [Abstract] ( 154 ) 全文 ( 16 ) 87 Research Progress on the Quality Characteristics and Formation Mechanism of Xinjiang Lamb Meat BAI Yuqiang, LI Jiaping, YANG Leilei, Maerhaba·PAERHATI, AN Jing, ZHU Jingrong DOI: 10.7506/rlyj1001-8123-20250826-273 With the improvement of peoples’ living standards and a growing consumer demand for lamb meat, strengthening the branding of high-quality Xinjiang lamb meat has become an urgent need for the current industrial development. Xinjiang is an important livestock breeding base in China. Systematically elucidating the quality characteristics and formation mechanisms of Xinjiang lamb meat provides theoretical support and practical guidance for promoting the standardized, large-scale, and high-quality development of Xinjiang’s lamb meat industry. Against this background, the quality characteristics of Xinjiang lamb meat are summarized from five perspectives: color, tenderness, water-holding capacity, flavor and nutritional quality. The influences of internal and external factors on meat quality are discussed, including genetic factors, feeding environment, slaughtering methods, and storage environment. Recent progress in the mechanism regulating the formation of meat quality is synthesized from two aspects: energy metabolism and degradation of skeletal protein. Finally, the challenges and future directions for Xinjiang lamb meat in terms of quality maintenance, logistics and transportation are discussed, providing new ideas for further improving the quality and market share of Xinjiang lamb meat through full-chain quality regulation and cultivating distinctive brands. 2026 Vol. 40 (9): 87-95 [Abstract] ( 161 ) 全文 ( 21 ) 96 Research Progress on Bioactive Peptides Derived from Shellfish Proteins YUAN Xinjian, WANG Bingyang, ZHU Mochi, ZHENG Xiqi, DUAN Rui, Lü Gaoqi DOI: 10.7506/rlyj1001-8123-20251224-393 Shellfish are an important aquatic product resource in our country. Shellfish protein is enzymatically hydrolyzed to produce bioactive peptides, which have a variety of biological activities such as antioxidant, hypotensive, anti-aging, anti-inflammatory and anti-tumor and thus exhibit broad application prospects in the fields of functional food and biomedicine. This paper systematically reviews the preparation and purification methods shellfish protein-derived bioactive peptides and the current status of research on their structural characteristics and functional properties, so as to provide a reference for further promoting the high-value utilization of shellfish resources. 2026 Vol. 40 (9): 96-105 [Abstract] ( 146 ) 全文 ( 19 )

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