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Quick Search     Adv Search 2025 Vol. 39, No. 12 Published: 2025-12-31 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Comparison of Nutritional Quality and Volatile Flavor Substances in Grazing and Housed Yak Meat HAN Liping, LI Shengsheng, LIU Wen, GAO Dong, MA Jibing DOI: 10.7506/rlyj1001-8123-20250228-060 In order to investigate the effects of different feeding methods on the nutritional quality and flavor of yak meat, the amino acid and fatty acid compositions of meat from grazing and housed yaks were determined, and the volatile flavor substances were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that 18 amino acids and 34 fatty acids were detected in yak meat from each feeding system, and the contents of essential amino acids (8.91%), docosahexaenoic acid (0.21%), and unsaturated fatty acids (53.53%) in yak meat from the grazing group were significantly higher than those of the housed group (P < 0.05), and the score of ratio coefficient of amino acid (SRC) of the grazing group was higher than that of the housed group (78.03 versus 76.54), indicating that yak meat from the grazing group had better nutritional value in terms of essential amino acids. Altogether, 39 volatile flavor substances were detected in yak meat irrespective of feeding method, including seven aldehydes, seven alcohols, five esters, three ketones, seven olefins, three acids, and seven other types. Seven key aroma components were detected in the grazing group and five in the housed group, 2-methylbutanal, isovaleraldehyde, isopropyl mercaptan, 2,3-butanedione and 3-hydroxy-2-butanone being common to both groups. Based on relative odor activity values and variable importance in projection (VIP) scores, nine key differential flavor components between the groups were identified. In conclusion, yak meat from the grazing group had better amino acid and fatty acid compositions, and the volatile flavors of yak meat from the two feeding conditions were good but significantly different. 2025 Vol. 39 (12): 1-8 [Abstract] ( 43 ) 全文 ( 22 ) 9 Comparative Analysis of Physicochemical Properties and Volatile Compounds in Chinese Bacon from Three Regions CHEN Yaling, XIE Jiaxi, WANG Haibin, PENG Lijuan, WANG Liuqing, ZHOU Changrong, LI Jiajian, LUO Zhongying DOI: 10.7506/rlyj1001-8123-20250223-050 In order to gain a deeper understanding of the characteristics of Chinese bacon and to optimize its production process, this study presented a comparative analysis of the physicochemical properties and volatile compounds of saucecured and smoked bacon from three different regions (Yingcheng, Shaoxing and Sichuan). Physicochemical analyses revealed significant differences between the two types of Chinese bacon in pH, chloride content, lightness and yellowness values (P < 0.05), but no significant differences in shear force, hardness, chewiness, and cohesiveness. Sensory evaluation showed that Shaoxing soy sauced bacon had the highest overall acceptability. Electronic tongue analysis showed that smoked bacon had higher salty taste, bitter aftertaste and astringent aftertaste but lower umami than did sauce-cured bacon. Electronic nose analysis clearly separated the samples into three groups, effectively differentiating the odor characteristics of different Chinese bacon samples. Gas chromatography-ion mobility spectrometry (GC-IMS) identified 54 volatile substances, including aldehydes (15), esters (11), alcohols (9), ketones (8), alkanes (5), acids (1), ethers (1) and other compounds (4), of which 24, 28 and 44 were found in Yingcheng soy sauced bacon, Shaoxing soy sauced bacon and Sichuan smoked bacon, respectively. Gas chromatography-mass spectrometry (GC-MS) identified 48 volatile compounds, including aldehydes (6), alcohols (3), hydrocarbons (12), acids (1), ketones (6), esters (4), phenols (10), quinones (1) and other compounds (5), of which 13, 12 and 29 were found in Yingcheng soy sauced bacon, Shaoxing soy sauced bacon and Sichuan smoked bacon, respectively. Notably, three volatile compounds, heptanal, phenylacetaldehyde, and 2-acetylfuran, were identified by both methods, and smoked bacon was found to contain more types of volatile compounds than soy sauced bacon. It was suggested that the differences in physicochemical properties and flavor characteristics between sauce-cured bacon and smoked bacon might be related to factors such as raw materials, processing techniques and formulations. 2025 Vol. 39 (12): 9-18 [Abstract] ( 25 ) 全文 ( 18 )        Processing technology 19 Effect of Different Cooking Methods on the Quality of Beef Ribeye Steaks FU Jiale, Lü Jiachen, DI Qiqi, BI Jingran, HOU Hongman, ZHANG Gongliang DOI: 10.7506/rlyj1001-8123-20250228-061 To investigate the effect of different cooking methods on the eating quality of beef ribeye steaks, beef boiled at 1800 W for 10 min, stir-fried at 1 200 W for 80 s or pan-fried at 160 ℃ for 6 min was evaluated for sensory characteristics, cooking loss rate, pH, texture properties, color parameters (brightness value (L*), redness value (a*), and yellowness value (b*)), crude protein content, crude fat content, moisture content, and electronic nose (E-nose) response. The results showed that the cooking loss rate, pH, fat content, protein content and moisture content of pan-fried beef were 22.56%, 5.58, 11.92%, 34.75% and 66.55% respectively. The sensory scores for taste, flavor, color, texture and overall acceptance were 18.30, 18.61, 15.36, 18.86 and 17.76, respectively. The texture parameters hardness, springiness, cohesiveness, gumminess and chewiness were 862.64 g, 1.04 mm, 0.81, 698.49 N and 738.42 mJ, respectively. The L*, a* and b* were 43.23, 7.97 and 16.34, respectively. Each of the 10 E-nose sensors had different responses for volatile components from the differently cooked meat samples. Compared with boiled or stir-fried beef, pan-fried beef presented significant differences in terms of cooking loss rate, pH, texture, color parameters, moisture content, protein content, and had higher overall acceptance, proximate composition contents, L*, a*, and b*, and the W1S, W1W, and W2S exhibited significantly higher response for pan-fried beef. Therefore, the use of pan-frying resulted in better eating quality of cooked beef ribeye steaks and better met the requirements for cooking beef ribeye steaks. 2025 Vol. 39 (12): 19-25 [Abstract] ( 22 ) 全文 ( 28 )        Package & Storage 26 Microemulsions of Essential Oils from Common Edible and Medicinal Plants for the Preservation of Chilled Pork LI Lin, HU Ziyi, KUANG Liusha, ZHOU Lei, LOU Aihua, LIU Yan, QUAN Wei, SHEN Qingwu DOI: 10.7506/rlyj1001-8123-20250214-041 To slow down the quality deterioration of hindquarter meat from Ningxiang colored pigs during chilled storage and to extend its shelf life, we prepared a two-step emulsification method to prepare microemulsions of essential oils from Polygonatum sibiricum Delar. ex Redoute, citrus seeds, Perilla frutescens (L.) Britt, Schisandra chinensis (Turcz.) Baill., Tribulus terrestris L., Magnolia officinalis Rehd. et Wils., Angelica sinensis (Oliv.) Diels, and Eucommia ulmoides Oliv. The stability of the microemulsions was characterized by measuring particle size, polydispersity index (PDI), and zeta potential. The preservative effect of the microemulsions on pork stored at 4 ℃ were evaluated in terms of pH, total sulfhydryl content, thiobarbituric acid reactive substances (TBARS) value, total volatile basic nitrogen (TVB-N) content, total viable count (TVC), sensory quality and color. The results showed that after 6 days of storage at 4 ℃, pork quality deteriorated significantly. The essential oil microemulsions extended the shelf life of fresh hindleg pork from 4–6 to 12 days. The essential oil microemulsion from S. chinensis (Turcz.) Baill. effectively inhibited microbial growth in pork during chilled storage while delaying its oxidative deterioration. In summary, the essential oil microemulsions from edible and medicinal plants can inhibit the spoilage of fresh pork during chilled storage and extend its shelf life, with essential oil microemulsion from S. chinensis (Turcz.) Baill. showing the best preservative effect on hindleg pork. 2025 Vol. 39 (12): 26-34 [Abstract] ( 21 ) 全文 ( 9 ) 35 Effect of Combined Chitosan-Chlorogenic Acid Treatment on the Preservation of Chilled Channel Catfish Fillets LI Mengjiao, LI Yali, SHI Liu, WU Wenjin, XIONG Guangquan, WANG Lan, SUN Weiqing DOI: 10.7506/rlyj1001-8123-20250311-069 To develop an effective method to preserve chilled channel catfish, catfish fillets were immersed in sterile water (control), 3.0 mg/mL chlorogenic acid solution, 1.0 mg/mL chitosan solution, or a mixed solution of 1.0 mg/mL chitosan and 3.0 mg/mL chlorogenic acid (C+). During subsequent chilled storage, the samples were evaluated for pH, centrifugal loss rate, water distribution, freshness (K value), biogenic amines, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARS) value, total viable count (TVC) and microbial community composition, aiming to analyze the combined effect of chitosan and chlorogenic acid on the muscle quality of channel catfish. The results showed that the centrifugal loss rate, K value and TVB-N content and TVC increased with storage time, and the increase in these parameters were significantly smaller for the C+ group than for the control group. On the 12th day, the centrifugal loss rate of the C+ group (34.11%) was significantly lower (P < 0.05) than that of the control group (38.06%). The TVB-N content in the control group reached 22.34 mg/100 g on the 10th day, which exceeded the acceptable limit, while that in the C+ group was only 13.01 mg/100 g. During the early period of storage, significantly lower TVC was found in the C+ group relative to the control group. Microbial community structure analysis showed that chitosan and chlorogenic acid decreased the relative abundance of Acinetobacter during the middle stage and that of Pseudomonas during the late stage, their combination being more effective than either treatment alone. In summary, combined treatment with chitosan and-chlorogenic acid has a good preservation effect on channel catfish fillets, effectively delaying the deterioration process of fish quality. 2025 Vol. 39 (12): 35-43 [Abstract] ( 20 ) 全文 ( 40 ) 44 Gellan Gum/Gelatin Composite Film Based on the Copigmentation Effect of Ferulic Acid on Anthocyanins for Freshness Monitoring of Chicken Meat WANG Yatong, HOU Jiaxin, ZHOU Xi, FENG Xianchao, ZHENG Jianmei DOI: 10.7506/rlyj1001-8123-20250213-039 To enhance the sensitivity of anthocyanin-based films for monitoring chicken freshness, an FA-BWA complex was prepared based on the copigmentation effect of ferulic acid (FA) on black wolfberry anthocyanins (BWA), and its pH responsiveness was determined. Using gelatin and gellan gum (GG) as substrates, GG-FA-BWA films were fabricated, characterized for their microstructure, intermolecular interactions and mechanical properties, and finally applied to monitor chicken freshness. Results showed that BWA solution, FA-BWA solution, GG-BWA film, and three GG-FA-BWA films (with FA/BWA ratios of 1:1, 1:2 and 1:4 (m/m), named as GG-FA-BWA1, GG-FA-BWA2 and GG-FA-BWA4, respectively) exhibited good pH responsiveness. The addition of BWA and FA-BWA complex significantly increased the surface roughness and redness value while decreasing the brightness value, yellowness value, color difference (ΔE), and thickness of the films (P < 0.05). Fourier transform infrared (FTIR) spectroscopy results revealed that the film components were connected by hydrogen bonding, resulting in a compact, ordered structure. The addition of FA-BWA complex significantly reduced the moisture content and light transmittance while increasing the elongation at break of the films (P < 0.05). The ΔE of the GG-FA-BWA films showed high correlation with freshness indicators of chicken meat (R2 > 0.95), and the GG-FA-BWA4 film showed optimal monitoring performance. This study provides a reference for developing more sensitive films for monitoring the freshness of chicken meat. 2025 Vol. 39 (12): 44-52 [Abstract] ( 17 ) 全文 ( 18 ) 53 Effect of Sustained-Release Chlorine Dioxide on the Quality of Pork and Chicken under Different Storage Conditions WAN Xiaohui, ZHANG Duoduo, GAO Bin, PENG Junxia, WANG Pei, LIU Yongfeng DOI: 10.7506/rlyj1001-8123-20250213-037 To provide a reference for the preservation and shelf-life extension of meat, this study analyzed the effect of sustained-release chlorine dioxide on meat quality at different storage temperatures. Fresh chicken and pork were stored in a closed chamber with or without (control) chlorine dioxide at 25 or 4 ℃ for 36 and 60 h. The experiments were conducted in three separate batches on days 1, 21, and 41 after opening the agent. During storage, meat color, textural properties, and total volatile basic nitrogen (TVB-N) content were determined. After 36 h of storage at 25 ℃, the lightness value of chicken in the first batch increased by 15.07% compared with the control group. After 60 h of storage at 4 ℃, the redness value of pork in the first batch decreased relative to the control group. The hardness of both chicken and pork showed a decreasing trend with storage time. At the end of storage at 25 ℃, the hardness of chicken in the first and second batches decreased by 15.24% and 20.85%, respectively. For both chicken and pork in each batch, TVB-N contents increased with prolonged storage time at both temperatures. The TVB-N content of chicken in the first and second batches was lower than that in the third batch throughout the storage period irrespective of storage temperature. The TVB-N content in the control group of pork was higher than that in the experimental groups during the entire storage period. These findings suggest that sustained-release chlorine dioxide helps maintain meat color stability, delays deterioration in textural properties and TVB-N content accumulation, and effectively extends the shelf life of meat products. 2025 Vol. 39 (12): 53-59 [Abstract] ( 17 ) 全文 ( 6 ) 60 Effect of Frozen Storage Time of Camel Meat on the Characteristics of Its Myofibrillar Protein and Heat-Induced Gel ZHENG Zengtuo, KANG Letian, MENGHE Bilige, JI Rimutu DOI: 10.7506/rlyj1001-8123-20250228-062 This study investigated the effects of frozen storage time on the functional properties of myofibrillar protein (MP) from camel meat and its heat-induced gel. To this end, MP was extracted from camel meat frozen at ?20 ℃ for 0, 30, 60, 90 and 150 days. The change rule of MP under frozen conditions was analyzed by measuring the functional and structural properties of MP of camel meat and its heat-induced gel under different frozen storage time. The results indicated that prolonged storage significantly reduced MP solubility (P < 0.05), increased surface hydrophobicity (P < 0.05), elevated carbonyl content (P < 0.05), and decreased total sulfhydryl and free sulfhydryl contents (P < 0.05). The secondary structure underwent a transition from ordered α-helices to disordered random coils. Additionally, zeta potential values and mean particle size increased significantly with storage time (P < 0.05). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) revealed that the highest number of protein bands appeared on the 30th day, followed by degradation into peptides and aggregation of large molecular complexes. Furthermore, the water-holding capacity and whiteness of MP gels significantly declined (P < 0.05) with extended storage, accompanied by enlarged pore sizes in the microstructure. These findings suggest that protein oxidation and denaturation during frozen storage lead to significant functional deterioration of MP, which in turn impacts the sensory quality and processability of camel meat. 2025 Vol. 39 (12): 60-68 [Abstract] ( 20 ) 全文 ( 10 )        Analysis & Detection 69 Rapid Determination of 12 Diuretic Residues in Pork by Modified QuEChERS Combined with Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry ZHAN Hao, XUAN Lei, KONG Weiheng, LIU Wen, CHEN Ranran, MENG Xiaodi, ZHOU Xiaoying, Lü Yaning, HAN Fang, YU Xiaofeng DOI: 10.7506/rlyj1001-8123-20250223-054 A method for the simultaneous determination of 12 diuretic residues in pork was developed using a modified QuEChERS approach and ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). After homogenization, the sample was extracted with acetonitrile and cleaned up with MgSO4, C18 and primary secondary amine. Separation was performed on an Eclipse Plus C18 column (100 mm × 2.1 mm, 1.8 μm) using a mobile phase consisting of 3 mmol/L ammonium formate-0.1% formic acid in water and acetonitrile. Detection was carried out using UPLC-MS/MS in the multiple reaction monitoring (MRM) mode. All analytes exhibited good linearity over the concentration range evaluated with correlation coefficients (R2) > 0.99. The limits of quantitation (LOQ) were 2–5 μg/kg. The average recoveries at three spiked levels of LOQ, 2 LOQ and 10 LOQ ranged from 85.8% to 112.0%, with relative standard deviations (RSDs) of 0.5%–5.1%. The proposed method is a simple yet efficient, sensitive and selective approach for the rapid detection of the 12 diuretics in pork. 2025 Vol. 39 (12): 69-75 [Abstract] ( 24 ) 全文 ( 4 )        Reviews 76 Visual Analysis of Studies on Safety and Stability of Frozen Meat Products Using CiteSpace and Bibliometrics WANG Rui, WEI Yitong, WANG Rui DOI: 10.7506/rlyj1001-8123-20250216-043 This paper conducts a comprehensive visual analysis of the literature on the safety and stability of frozen meat products using CiteSpace and the bibliometric analysis platform. A total of 1 532 and 4 856 published articles over the period of 2013 to 2023 were retrieved from the Wanfang Data Knowledge Service Platform and the Web of Science (WOS) Core Collection database using the keywords ‘frozen meat’ (both in Chinese and English), respectively. By analyzing the annual number of publications, journals that published these articles, country of the authors, affiliation of the authors, authors and keywords, recent trends in research on frozen meat were revealed. The results showed that the cumulative number of publications in the field of frozen meat generally presented an upward trend. China ranked first in the world in the number (1 537) of papers published in the field of frozen meat, closely followed by the United States with 603 publications. Shanghai Ocean University published the most research papers in Chinese journals, while the Ministry of Agriculture and Rural Affairs, collaborating with leading universities, published the most research papers globally, accounting for 2.3% of the total. Sun Dawen and Kong Baohua published more than 160 papers in the field of frozen meat. They not only deeply explored the safety and stability of frozen meat, but also put forward a series of innovative theories and methods, which have promoted the rapid development of this field. In addition, through statistical analysis of keywords, we found ‘deterioration mechanism’ and ‘storage mechanism’ to be hotspots in the field of frozen meat in recent years, which not only mirror the issues and challenges that urgently need to be addressed in current frozen meat research, but also provide valuable guidance for future research directions, attracting the attention and investment of more scholars and institutions. 2025 Vol. 39 (12): 76-83 [Abstract] ( 20 ) 全文 ( 6 )

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