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Quick Search     Adv Search 2026 Vol. 40, No. 4 Published: 2026-04-30 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Comparative Analysis of Eating Quality and Nutritional Quality in Whiteleg Shrimp (Litopenaeus vannamei) from Three Aquaculture Environments XU Jinhua, MAO Yuan, QIAO Lu, YANG Zhen, HU Xin, XU Xiaodong, JIA Fanghui, LI Jincheng, MU Yingchun DOI: 10.7506/rlyj1001-8123-20250513-142 This study analyzed and evaluated the eating quality and nutritional quality of Litopenaeus vannamei cultivated in three aquaculture environments (saline-alkali water and freshwater in Xinjiang, and seawater in Zhanjiang, Guangdong) by using traditional nutritional quality evaluation methods. With respect to chroma and texture, cooked shrimp cultured in seawater exhibited a higher redness value and a color closer to pinkish-white. The elasticity and resilience of the saline alkali water group were significantly higher than those of the seawater and freshwater groups (P < 0.05). Additionally, the cohesiveness of the saline-alkali water group was significantly greater than that of the freshwater group (P < 0.05), while no significant difference between the saline-alkali and seawater groups. These results indicate that Pacific white shrimp cultured under saline-alkali conditions possesses superior texture properties. Significant differences were observed in the basic nutritional composition of shrimp muscle from the three cultivation environments. Shrimp reared in saline-alkali water exhibited the lowest crude protein content. In contrast, seawater-cultivated shrimp demonstrated the highest crude protein content, followed by freshwater-reared shrimp. Regarding amino acid composition, the seawater-cultivated group contained the highest total amino acid content. However, shrimp from the saline-alkaline water environment had the highest proportion of taste-active amino acids. Amino acid score and chemical score analyses identified methionine + cysteine as the first limiting amino acid and valine as the second limiting amino acid for shrimps from all three environments, which were found to be rich in lysine. Based on the essential amino acid index and the score of ratio coefficient of amino acid (SRC), the protein composition of shrimp cultivated in saline-alkali water was closer to the whole egg protein pattern than that of the other groups. Concerning fatty acid profiles, the seawater-cultivated group exhibited the greatest diversity of fatty acids and the highest polyunsaturated fatty acid content, followed by the freshwater group. Behenic acid (C22:0) was not detected in the freshwater-cultivated group, while palmitoleic acid (C16:1 n-7), linolenic acid (C18:3 n-3), and behenic acid (C22:0) were found to be absent in the saline-alkali water group. Notably, the freshwater group contained a significantly higher content of eicosapentaenoic acid + docosahexaenoic acid compared to the seawater and saline-alkali water groups (P < 0.05). The nutritional and processing characteristics of Pacific white shrimp cultured in saline-alkali water demonstrated distinctive advantages, particularly their suitability for processing into elastic and resilient products such as shrimp paste. This study provides crucial data support for the high value-added development of shrimp from diverse aquaculture environments. 2026 Vol. 40 (4): 1-8 [Abstract] ( 2 ) 全文 ( 0 ) 9 Effects of Premortem Oxidative Stress on the Quality and Oxidative Stability of Sheep Meat during Postmortem Aging ZHANG Yifei, YUE Ling, YANG Xujin, WANG Hairong, GAO Aiwu DOI: 10.7506/rlyj1001-8123-20250429-132 In order to investigate the regulatory effect of pre-slaughter oxidative stress on postmortem meat quality, 10 crossbred lambs from Mongolian sheep with small-tailed Han sheep were selected and randomly divided into two groups (n = 5): a grazing group (without concentrate supplementation) and a high-concentrate fattening group (fed a basal diet consisting of coarse forage, pasture grass and concentrate supplement). At the end of the feeding trial, all lambs were slaughtered and longissimus dorsi muscles were collected for analysis. The results showed that there were some differences in meat quality between the two groups. Compared with the grazing group, high-concentrate feeding caused color deterioration and an increased content of crude fat in lamb meat. The oxidative stability of lamb meat in the high-concentrate fattening group was deteriorated during postmortem aging due to oxidative stress, the level of reactive oxygen species (ROS) was increased, the activities of peroxidase dismutase (SOD), glutathione peroxidase (GSH-Px) and catalase (CAT) were decreased, and the total antioxidant capacity (T-AOC) were reduced generally and deteriorated rapidly in the late stage of postmortem aging. These findings showed that oxidative stress mediated by high concentrate fattening had an adverse effect on the oxidative stability of sheep meat through postmortem aging. 2026 Vol. 40 (4): 9-15 [Abstract] ( 2 ) 全文 ( 0 ) 16 Effects of Replacing Pork Fat with Whey Protein Isolate-Grape Seed Oil High Internal Phase Emulsion on the Quality Characteristics of Steamed Pork Patty GUO Bingbing, CHEN Sixian, XIAO Yujia, WANG Qiaoyi, LI Zilin, CHEN Yan, TIAN Mingjiang, LU Yihan, WANG Zhixiong, HOU Wenfu, AI Youwei DOI: 10.7506/rlyj1001-8123-20250520-159 In this study, the effects of replacing different proportions of pork fat with a whey protein isolated-grape seed oil high internal phase emulsion (HIPE) on the quality characteristics, microstructure, and rheological properties and myofibrillar protein secondary structure of steamed pork patty were systematically investigated. The results showed that with increasing level of HIPE replacement, the cooking loss of meat cake increased, then decreases and finally tended to level off. There was no significant difference in cooking loss between the 75%–100% replacement and control groups. Hardness, chewiness, and adhesiveness all first decreased and then increased, while cohesiveness showed no significant change. Sensory evaluation revealed that all experimental groups scored higher than did the control group, with the 75% substitution group achieving the highest rating. Microstructural analysis demonstrated that 75% HIPE substitution promoted the uniform distribution of oil droplets within steamed pork patty. Although the rheological properties decreased across all groups, the elastic characteristics were well maintained. Further analysis of the secondary structure, solubility of myofibrillar protein, and intermolecular forces of steamed pork patty revealed that HIPE substitution had certain effects on the characteristics and structure of myofibrillar protein. An appropriate level of HIPE substitution was beneficial for the stability of myofibrillar protein, while 100% HIPE substitution caused myofibrillar protein aggregation. 2026 Vol. 40 (4): 16-23 [Abstract] ( 2 ) 全文 ( 0 ) 24 Meat Quality Characteristics of Wannan Cattle and Simmental Crossbred Cattle SHAO Zhihua, CUI Shuangshuang, DING Lujiang, XU Xiuyun, TANG Hang, ZHANG Lu, HU Jiayan, SONG Ning, ZHANG Yunhai, LIU Hongyu DOI: 10.7506/rlyj1001-8123-20250609-172 In order to study the meat quality characteristics of Wannan cattle and Simmental crossbred cattle, 42-month-old, healthy and disease-free male Wannan cattle and Simmental crossbred cattle (Simmental ♂ × Wannan ♀) (n = 3 per breed) were slaughtered and longissimus dorsi, biceps femoris and musculus obliquus externus abdominis were taken for analyses of meat quality attributes and determination of proximate nutrients, mineral elements and amino acids, etc. The results showed that compared to Simmental crossbred cattle, biceps femoris from Wannan cattle exhibited significantly higher ash and copper contents (P < 0.05) and musculus obliquus externus abdominis had significantly lower fat content (P < 0.05) and highly significantly higher phosphorus content (P < 0.01). The amino acid content of each muscle from both breeds met the Food and Agriculture Organization/World Health Organization criteria for high-quality protein, but the content of umami amino acids in each muscle from Wannan cattle was higher than that of the Simmental crossbred cattle. The contents of C14:0, C18:2 n-6 and C20:4 n-6 in longissimus dorsi and the C20:4 n-6 content of biceps femoris from Wannan cattle were significantly higher than those of the Simmental crossbred cattle (P < 0.05), the C16:1 content of longissimus dorsi and the C14:0 and C16:1 contents of biceps femoris were highly significantly higher (P < 0.01), and the contents of C16:1, C17:1 and C20:4 n-6 in musculus obliquus externus abdominis were significantly lower (P < 0.05). In terms of muscle fiber characteristics, the muscle fiber diameter of all three muscles from Wannan cattle was highly significantly lower than that of the Simmental crossbred cattle (P < 0.01), while the muscle fiber density of biceps femoris and musculus obliquus externus abdominis was highly significantly higher (P < 0.01) and that of longissimus dorsi was significantly higher (P < 0.05). In summary, Wannan beef had higher total amino acid content, umami amino acid content, total essential amino acid content and better muscle fiber characteristics, showing the potential to be high-quality beef. 2026 Vol. 40 (4): 24-31 [Abstract] ( 3 ) 全文 ( 0 )        Processing Technology 32 Optimization of Key Process Parameters of Ultrasonic-Assisted Marination in Red Sour Soup for Quality Improvement of Sturgeon Meat HUANG Chaobin, ZHENG Huaisheng, MA Wenyi, ZHANG Yulong, CHEN Xinghua, LIU Shuhong, HU Ping DOI: 10.7506/rlyj1001-8123-20250617-182 In this study, red sour soup as a acidic composite marinade for fish and meat was evaluated for organic acid composition, pH and antioxidant capacity. The ultrasound-assisted marination process for sturgeon meat was optimized by the combined use of one-factor-at-a-time method and response surface methodology. Moreover, the impact of the optimized ultrasound-assisted marination conditions on the color and texture characteristics of sturgeon meat was investigated. The results showed that as a naturally acidic environment, red sour soup was rich in organic acids, polyphenols, and vitamin C and had strong radical scavenging capacity and a natural acidic environment, indicating its potential application as a natural marinade for meat. The optimal marination conditions were determined to be 1.5, 75 min and 189 W for dilution factor of red sour soup, marination time and ultrasound power, respectively. Under these conditions, the sensory score of marinated sturgeon meat reached 69.25 ± 0.87, with a total protein content of (24.56 ± 0.89)% and a crude fat content of (6.24 ± 0.15)%. In addition, ultrasound-assisted red sour soup marination improved the color of the fish, resulting in a brighter appearance, and significantly increased its hardness and chewiness, thereby enhancing its palatability. Electronic tongue analysis further revealed that ultrasound-assisted red sour soup marination enhanced the umami and overall flavor richness of sturgeon meat. In conclusion, ultrasound-assisted marination with red sour soup effectively improved the quality and flavor characteristics of sturgeon meat. 2026 Vol. 40 (4): 32-40 [Abstract] ( 2 ) 全文 ( 0 ) 41 Effect of Pan-Frying and Oven-Baking on Nutritional Value of Lipids in Snakehead (Ophiocephalus argus) Flesh FENG Lina, LIU Qiongxia, GUO Yongyi, MA Hongling, SHENG Shujing DOI: 10.7506/rlyj1001-8123-20250506-135 To investigate the effects of cooking methods (oven-baking and pan-frying) and cooking media (olive oil and peanut oil) on the nutritional value of fish lipids, the fat content and fatty acid composition of snakehead flesh subjected to different cooking treatments were analyzed. The results showed that both pan-frying and oven-baking negatively impacted the lipid nutritional quality of the fish flesh, resulting in a significant decrease in the relative content of n-3 polyunsaturated fatty acids (PUFAs), docosahexaenoic acid (DHA), and eicosapentaenoic acid (EPA) and a significant increase in n-6 PUFA/n-3 PUFA ratio (P < 0.05). However, the n-6 PUFA/n-3 PUFA ratio, PUFA/saturated fatty acid ratio, atherogenic index, and thrombogenic index of both cooked samples remained within recommended ranges, suggesting that they still have the potential for preventing coronary heart disease. Principal component analysis (PCA) revealed that oven-baking had a lesser impact on the lipid quality compared to pan-frying, with oven-baking with olive oil having the smallest influence on the lipid nutritional quality among the four treatments. No trans fatty acids were detected in any of the cooked samples, indicating that low-temperature pan-frying and oven-baking may minimize trans fatty acid formation. 2026 Vol. 40 (4): 41-46 [Abstract] ( 4 ) 全文 ( 1 )        Package & Storage 47 Color-Enhancing Effect of Plasma Activated Water-Gelatin Coatings on Snakehead (Channa argus) Fillets during Storage ZHANG Xiaoli, GAO Ruichang, LI Mengzhe, WANG Xin, LIU Yuanxiu, LU Chenya, TIAN Ying, YUAN Li, SHI Tong DOI: 10.7506/rlyj1001-8123-20250513-150 In this study, plasma activated water (PAW)-gelatin coatings were prepared by incorporating PAW with different treatment times (5, 10 and 20 min) and gelatin. Fresh snakehead fillets were treated with the coatings and stored at 4 ℃ for up to 12 days. To investigate the effect of PAW-gelatin coatings on the physicochemical characteristics of snakehead fillets, changes in the pH, moisture content, water-holding capacity (WHC), color parameters, nitrosomyoglobin (MbNO) relative content, nitrite ion (NO2-) residue and sensory score were monitored during the storage period. The results demonstrated that PAW-gelatin coatings reduced the pH of snakehead fillets during the early stage of storage and maintained more stable pH values during the subsequent stages. Gelatin coating increased the moisture content of the fillets but significantly reduced the WHC from 79.48% to 68.66%. The incorporation of PAW (10 and 20 min) partially reversed the reduction in WHC. Active constituents in PAW promoted the formation of MbNO, improving the redness value of the fish fillets. The PAW treated for 20 min-gelatin coating increased the redness value from 14.21 to 23.93 and enhanced the sensory score. The maximum NO2- residue in the coated fillets was only 1.32 mg/kg, substantially lower than the limit stipulated by the Chinese national food safety standard. In conclusion, PAW-gelatin coatings could effectively improve the storage quality of snakehead fillets via various mechanisms such as regulating the stability of pH, water mobility and myoglobin color development. 2026 Vol. 40 (4): 47-53 [Abstract] ( 2 ) 全文 ( 0 ) 54 Effect of Transportation under Different Temperature Conditions on the Sales Quality of Hot-Boned Pork in Summer SONG Ge, WANG Xiaoming, WANG Jiaxin, LI Dongling, WANG Xiaozhi, ZHOU Guanghong, WANG Chong DOI: 10.7506/rlyj1001-8123-20250506-138 This study investigated the effect of different transportation temperature conditions (open-air, 5, 10, and 15 ℃) on the quality of hot-boned pork during summer in Guangzhou as a representative region of southern China. The optimal transportation condition for summer sale was determined by assessing meat color, total bacterial count, oxymyoglobin (OxyMb) relative content, glycogen level, ATP content, and water distribution, with the aim of prolonging the shelf life while ensuring the safety and quality of pork. The results demonstrated that under traditional open-air transportation, the total bacterial count reached unacceptable levels earlier than under temperature-controlled conditions. Additionally, OxyMb degradation led to significantly lower redness value (a*) compared with the other groups (P < 0.05), negatively impacting both meat safety and sensory quality. In contrast, temperature-controlled transportation significantly delayed meat quality deterioration during storage. Among the tested conditions, transportation at 10 ℃ resulted in the best quality preservation. In the early storage period, the a* and OxyMb relative content were generally higher than those of the control and 5 ℃ groups. After 6 h of storage, the glycogen content increased by 19.04%, 12.78%, and 8.37% and the ATP content increased by 34.45%, 28.35%, and 31.75% compared with the control, 5 and 15 ℃ groups, respectively. The water-holding capacity was significantly superior to that of the 15 ℃ group. This study demonstrates that transportation at 10 ℃ of hot-boned pork during the high-temperature summer season in southern China effectively prolongs the shelf life and maintains desirable meat color throughout the sale period. 2026 Vol. 40 (4): 54-60 [Abstract] ( 2 ) 全文 ( 0 )        Analysis & Detection 61 Comparative Study of Linear and Non-linear Quantitative Analysis Models for the Moisture Content in Pork WANG Dong, LI Cheng, PING Hua, LIU Jing, WANG Beihong, LI Yang DOI: 10.7506/rlyj1001-8123-20250520-160 In order to compare the difference in accuracy between quantitative predictive models for the moisture content in pork developed by linear and non-linear algorithms, the linear variable filter near-infrared (LVFNIR) spectra of whole pieces of pork and minced pork were collected by a portable LVFNIR spectrometer, and partial least square regression (PLSR) as a linear algorithm and support vector regression (SVR) as a non-linear algorithm were used to develop quantitative predictive models for the moisture contents in the two meat samples. Optimization of wavebands and data preprocessing methods were conducted for each of the four models (whole pieces of pork PLSR model, minced pork PLSR model, whole pieces of pork SVR model, minced pork SVR model). The results showed that the SVR model for minced pork based on full-band spectral data with data centralization + smoothing + standard normal variate transformation preprocessing performed best among all the models tested, with punishment coefficient, kernel parameter, determination coefficient of calibration, root mean square error of calibration, determination coefficient of cross validation, root mean square error of validation and ratio performance deviation of 14 400, 0.020, 0.778 7, 1.04, 0.871 4, 0.89 and 2.69, respectively. The predictive results for the external validation set (external blind samples) demonstrated that the SVR model for minced pork had the best performance, with root mean square error of prediction and correlation coefficient of prediction of 1.24 and 0.821 0, respectively. This study indicated that the SVR models had higher predictive accuracy than did the PLSR models for both pork samples. However, the stability of the SVR models still needs further improvement. 2026 Vol. 40 (4): 61-68 [Abstract] ( 0 ) 全文 ( 0 ) 69 High Performance Liquid Chromatographic Fingerprinting Combined with Chemical Pattern Recognition for Meat Adulteration Identification ZHANG Yali, CHEN Xiuhong, LIU Jia, LI Yi, XIE Yunfeng, WANG Fengxiang, YANG Dan, CHANG Dong DOI: 10.7506/rlyj1001-8123-20250429-129 Objective: Based on high performance liquid chromatography (HPLC), fingerprinting of flavor nucleotides in meat was combined with chemical pattern recognition to identify the adulteration of pork in mutton and the adulteration of duck in beef. Methods: HPLC fingerprints of flavor nucleotides in mutton-pork systems and beef-duck systems were established respectively. Common peaks were identified and similarity evaluation was carried out. The data of the common peaks were analyzed by two pattern recognition algorithms, hierarchical clustering analysis (HCA) and principal component analysis (PCA). A regression equation describing the relationship between similarity and the amount of adulteration was fitted. Results: A total of 19 common peaks between the flavor nucleotide fingerprints of mutton and pork were found including 5’-guanosine monophosphate, 5’-inosine monophosphate, hypoxanthine, 5’-adenosine monophosphate, and inosine, and the same result was observed between the flavor nucleotide fingerprints of beef and duck. The results of similarity evaluation, HCA and PCA showed that there were significant differences in the flavor nucleotide components between mutton and pork, and between beef and duck. The developed model showed the negative correlation between similarity and adulteration amount with a correlation coefficient ≥ 0.99. This study and real-time fluorescence polymerase chain reaction gave consistent qualitative results for commercial unknown samples. Conclusion: By fingerprinting of flavor nucleotides, similarity analysis and chemical pattern recognition analysis, and regression equation fitting between similarity and adulteration amount, meat adulteration could be identified and quantified. 2026 Vol. 40 (4): 69-75 [Abstract] ( 1 ) 全文 ( 0 )        Reviews 76 Advances in Active Packaging and Cold Sterilization Technologies for Chilled Meat Preservation MAO Yayan, ZHAO Xue, XU Xinglian DOI: 10.7506/rlyj1001-8123-20250513-140 Consumers’ diversified demands for high-quality and safe meat products have presented substantial challenges in chilled meat preservation. To enhance the quality and safety control of chilled meat and address the issue of its spoilage during processing, transportation, and storage, advanced preservation technologies such as active packaging and cold sterilization have been extensively researched and applied. Specifically, active packaging maintains meat quality by incorporating functional components into packaging materials, while cold sterilization technologies including pulsed electric fields, cold plasma, and ultraviolet irradiation effectively reduce microbial counts to extend product shelf life. This review summarizes the current development status and spoilage mechanism of chilled meat, with a focus on recent progress on active packaging and cold sterilization technologies in the meat preservation and future development directions, aiming to provide theoretical guidance for innovative breakthroughs in chilled meat preservation technologies and their application. 2026 Vol. 40 (4): 76-87 [Abstract] ( 2 ) 全文 ( 0 ) 88 Recent Progress in Meat Tenderization Technologies CAI Chen, BI Xiufang, QIAO Xing, ZHU Yuchen DOI: 10.7506/rlyj1001-8123-20250513-148 Tenderness, as the core indicator of meat quality, is closely related to consumers’ purchasing decisions and satisfaction. This review comprehensively summarizes the formation mechanism of meat tenderness and provides an in-depth analysis of the physical and biochemical status of myofibrils and connective tissues and the effects of pre-slaughter biological characteristics as animal breed and age as well as post-slaughter environmental factors such as storage conditions and processing methods on meat tenderness. Additionally, the advantages and limitations of emerging tenderness evaluation techniques such as spectrometric analysis, imaging technology, and myofibril fragmentation index determination are summarized, and the efficacy and potential of biological, chemical and physical tenderization technologies and their combinations are discussed in detail. Future research should focus on optimizing tenderization parameters, developing new integrated tenderization methods, and integrating rapid non-destructive testing technologies to drive the production of high quality meat products. 2026 Vol. 40 (4): 88-96 [Abstract] ( 3 ) 全文 ( 0 )

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