Home   |   About the Journal   |   Editorial Board   |   Citation Indices   |   Subscription   |   Open Access Policy   |   Contacts Us   |   中文

Office Online       Submission Online     Peer Review     Editor-in-chief     Office Work Journal Online     Accepted     Current Issue     Advanced Search     Archive     Read Articles     Download Articles     Email Alert

Quick Search     Adv Search 2024 Vol. 38, No. 7 Published: 2024-07-31 Reviews Package & Storage Quality & Safety Basic Research Analysis & Detection        Basic Research 1 Effect of the Hydrophobicity of Modified Konjac Glucomannan on the Characteristics of Surimi Gel LONG Kangyuan, ZHANG Sijin, Yongsawatdigul JIRAWAT, YIN Tao, YOU Juan, LIU Ru, MA Huawei DOI: 10.7506/rlyj1001-8123-20240428-101 Konjac glucomannan (KGM) with a contact angle 60.6° was used as raw material to prepare de-acetylated konjac glucomannan (DKGM) (contact angles of 42.7° and 53.5°) and carboxymethylated konjac glucomannan (CKGM) (contact angles of 68.5° and 72.7°). The effect of the hydrophobicity of modified KGM on the characteristics of silver carp surimi gel was studied. The results showed that the whiteness of the surimi gel added with KGM was 78.20, and the whiteness of the surimi gels added with DKGM and CKCM was 76.77–76.83 and 75.75–75.97, respectively. Compared with KGM, addition of DKGM with contact angles of 42.7° and 53.5° increased the gel strength of surimi by 50% and 73%, respectively; addition of CKGM with contact angles of 68.5° and 72.7° increased the gel strength of surimi by 60% and 43%, respectively. The changes of hardness, elasticity, cohesiveness, chewiness, resilience and water-holding capacity were consistent with the changing trend of gel strength. With the increase in DKGM’s hydrophobicity, the chemical interactions of the surimi gel added DKGM increased, the relative content of α-helix decreased, the relative content of β-sheet increased, the thermal stability of myosin increased, and the network structure became denser. The opposite results were observed with the addition of CKGM. The above results indicate that the modification method and hydrophobicity of KGM jointly affect the gel properties of surimi. 2024 Vol. 38 (7): 1-7 [Abstract] ( 55 ) 全文 ( 22 ) 8 Effects of Ultrasonic Treatment on Solubility of Oyster Myofibrillar Protein LI Xiaoyan, ZUO Shuojing, LIU Xiaohan, ZHANG Qing, HUAI Xiangqian, SANG Yaxin DOI: 10.7506/rlyj1001-8123-20240229-044 The objective of this study was to examine the impact of ultrasonic treatment on the solubility of oyster myofibrillar protein. Oyster myofibrillar protein was subjected to ultrasonic treatment at 200 W and 20–22 kHz for different durations (0, 10, 20, 30, 40 and 50 min) and evaluated for sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) patterns, endogenous fluorescence intensity, surface hydrophobicity, total sulfhydryl content, free sulfhydryl content, and disulfide bond content. SDS-PAGE results demonstrated a noticeable increase in the intensity of myosin heavy chain bands but no changes in the intensity of protein bands after ultrasonic treatment for a certain period. In addition, the intrinsic fluorescence intensity of myofibrillar protein decreased, which was accompanied by the exposure and conversion into disulfide bonds of hydrophobic groups buried inside myofibrillar protein. These changes significantly improved the solubility of oyster myofibrillar protein. Nevertheless, excessive ultrasonic treatment led to excessive modification of the protein, resulting in a decline in its functional properties. The findings of this study provide a theoretical foundation for the application of ultrasonic treatment to oyster myofibrillar protein and for expanding its potential applications in improving the solubility of food products. 2024 Vol. 38 (7): 8-14 [Abstract] ( 70 ) 全文 ( 19 ) 15 Effects of the Hydrophobicity of Polysaccharides on the Properties of Surimi Gel LONG Kangyuan, ZHANG Sijin, YIN Tao, YOU Juan, LIU Ru, MA Huawei DOI: 10.7506/rlyj1001-8123-20240417-086 To process high-quality surimi products, this study investigated the effect of adding polysaccharides with five different degrees of hydrophobicity (contact angles of oligofructose, inulin, potato starch, glutinous rice starch, and wheat fiber were 19.2°, 30.2°, 39.1°, 72.8°, and 101.9°, respectively) to surimi on its gelation properties. The results showed that with the increase in the hydrophobicity of polysaccharides, the strength, hardness, elasticity, chewability and water-holding capacity of surimi gel increased first and then decreased. When adding potato starch with a contact angle of 39.1°, the values of above indicators are the highest, which increased by 26%, 14%, 1.02%, 10%, and 8% compared to the blank group without added polysaccharides, respectively. The brightness (L*) and whiteness of surimi gel decreased with the increase in the hydrophobicity of polysaccharides. In addition, the denaturation temperature and enthalpy value of myosin in surimi first increased and then decreased. Likewise, the degree of transformation of protein secondary structure in surimi gel from α-helix to β-sheet, the intensity of chemical forces (ionic bonds, hydrophobic interactions, and disulfide bonds), and the density of the network structure all increased first and then decreased. Overall, when adding polysaccharides with a contact angle of around 40° most effectively improved the gelation properties of surimi. 2024 Vol. 38 (7): 15-21 [Abstract] ( 69 ) 全文 ( 26 )        Quality & Safety 22 Effect of Mixed Spice Essential Oil Combined with Lactic Acid Bacteria on the Quality and Safety of Dried Catfish Sausage DONG Xiaowei, SONG Jiayi, CHENG Junli, ZHANG Yuting, LIANG Liya DOI: 10.7506/rlyj1001-8123-20240527-125 This study was conducted in order to explore the effects of addition of a mixed spice essential oil of star anise and perilla (1:1, m/m) combined with inoculation of a commercial lactic acid bacterial starter culture (PRO-MIX5) on the quality and safety of dried catfish sausage. Uninoculated sausage with the mixed oil was used as control (AP). The quality and safety of sausages were evaluated in terms of water activity, water content, pH, thiobarbituric acid reactive substance (TBARS) value, nitrite residue, lactic acid bacteria, Enterobacteriaceae and Pseudomonas counts, biogenic amine content and N-nitrosamine content at the end of fermentation. The results showed that the water content and water activity of dried sausage were significantly reduced during the fermentation process, and the degree of fat oxidation was reduced. At the end of fermentation, higher Enterobacteriaceae and lower Pseudomonas counts were found in the inoculated sausage (AP-PRO). The content of lactic acid bacteria in the AP and AP-PRO groups was 8.4 and 8.7 (lg(CFU/g)), respectively. The contents of total biogenic amines and N-nitrosamines were 14.5% and 41.0% in the AP-PRO group, significantly lower than the AP group (P < 0.05), respectively. In conclusion, the AP-PRO group was superior to the AP group in terms of quality and safety. 2024 Vol. 38 (7): 22-28 [Abstract] ( 50 ) 全文 ( 10 )        Analysis & Detection 29 Variation in Taste Constituents of Anchovy (Engraulis encrasicholus) during Microwave Drying ZHOU Ting, LIU Teyuan, YIN Shixian, HE Zhe, SHI Jian, JIANG Xin, SHI Wenzheng DOI: 10.7506/rlyj1001-8123-20240516-121 The effect of microwave drying on the taste compounds in anchovy was investigated. The characteristic taste compounds of dried anchovy were identified by analysis of free amino acids, nucleotides, organic acids and electronic tongue analysis. The results showed that the overall flavor of anchovy dried in a microwave oven for 4 (MD4), 6 (MD6) and 8 min (MD8) increased compared to the undried control group. The total free amino acid contents of the undried, MD4, MD6 and MD8 samples were 820.28, 908.33, 985.98, and 858.72 mg/100 g, respectively, and the contents of umami and sweet amino acids of the MD4, MD6 and MD8 samples ranged from 77.49 to 79.64 mg/100 g and from 337.23 to 384.09 mg/100 g, respectively. The content of organic acids increased by 4.98–14.09 times with the increase in drying time. There was a high correlation between organic acids and sweet and salty taste. In conclusion, microwave drying increased the content of characteristic flavor compounds, contributing to the overall taste profile of dried anchovy. 2024 Vol. 38 (7): 29-37 [Abstract] ( 44 ) 全文 ( 13 )        Package & Storage 38 Effect of Different Packaging Methods on the Quality and Microbial Community of Steamed Large Yellow Croaker during Storage ZOU Canmin, LIU Mengyao, ZHONG Rongbin, YU Xinrui, YAO Minna, SHI Feifei, LIANG Peng DOI: 10.7506/rlyj1001-8123-20240522-123 This study aimed to explore the effects of different packaging methods on the quality and microflora of steamed large yellow croaker during storage. Changes in the drip loss rate, pH, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARS) value, volatile components, total bacterial count (TBC) and microbial community of steamed large yellow croaker were determined during storage under different packaging conditions. It was found that compared with ordinary packaging (OP), vacuum packaging (VP) and modified atmosphere packaging (MAP) effectively inhibited the increase of TVB-N content during storage of steamed large yellow croaker. VP inhibited lipid oxidation to the greatest extent, and MAP inhibited the growth of microorganisms to the greatest extent. The key volatile components of steamed large yellow croaker after storage were hexaldehyde, octyl aldehyde, nonylaldehyde, capric aldehyde, heptanol and 2-undecone. The flavor of steamed large yellow croaker was better under MAP than under OP and VP. After storage, the bacterial diversity of steamed large yellow croaker decreased, and Gram-negative bacteria predominated in the bacterial community, with Proteobacteria, Cyanobacteria and Bacteroidetes being the dominant phyla. The dominant bacteria genera in the OP group were Psychrobacter and Acinetobacter, those in the MAP group were Acinetobacter and Achromobacter, and those in the VP group were Acinetobacter, Shewanella and Pseudomonas. The findings from this study can provide a reference for the selection of packaging methods in the processing and storage of large yellow croaker. 2024 Vol. 38 (7): 38-47 [Abstract] ( 47 ) 全文 ( 24 ) 48 Optimization of Ultrasonic-Assisted Extraction of Citronella Essential Oil and Its Effect on Keeping Freshness of Gold Pomfret WU Yiduo, HU Zhiheng, LU Zijing, WU Meiyan, HANG Yuyu, CHEN Yaoxian, HU Yaqin DOI: 10.7506/rlyj1001-8123-20240315-053 The purpose of this study was to optimize the extraction process of citronella essential oil using ultrasonic-assisted steam distillation and to evaluate its effect on keeping the freshness of gold pomfret. The optimization was carried out using single factor and orthogonal array design experiments. The effect of citronella essential oil emulsion on keeping the freshness of gold pomfret was evaluated by measuring its thiobarbituric acid reactive substances (TBARS) value, total volatile basic nitrogen (TVB-N) content and freshness quality index (K value). The optimal extraction conditions were as follows: solid-to-solvent ratio 1:25 (g/mL), ultrasonic time 30 min and ultrasonic power 260 W. Under these conditions, the average yield of citronella essential oil was 6.77%. Citronella essential oil emulsion reduced the TBARS value, TVB-N content and K value of gold pomfret during storage. Citronella essential oil can keep the freshness of gold pomfret. 2024 Vol. 38 (7): 48-54 [Abstract] ( 44 ) 全文 ( 202 )        Reviews 55 Research Progress on the Application of Preservation Techniques for Aquatic Products LAN Weiqing, LIU Shuting, XIE Jing DOI: 10.7506/rlyj1001-8123-20240424-096 Being rich in high-quality proteins and polyunsaturated fatty acids, aquatic products are susceptible to microorganisms and endogenous enzymes during storage and processing, resulting in quality deterioration such as fat oxidation. Therefore, it is necessary to carry out research to develop preservation methods for aquatic products. This paper presents the latest progress on preservation methods for aquatic products, illustrates the current status of the application of physical, chemical and biological preservation methods to aquatic products, summarizes the shortcomings of these reservation methods, and proposes possible solutions. It is concluded that the optimum combination of different preservation methods to extend the shelf life of aquatic products can be discovered based on the principle of hurdle technology. Finally, an outlook on future trends in the preservation of aquatic products is given. We expect that this review will provide theoretical reference for efficient freshness preservation and quality improvement of aquatic products. 2024 Vol. 38 (7): 55-62 [Abstract] ( 67 ) 全文 ( 36 ) 63 Research Progress on Intelligent Hydrogel and Its Application in Meat Freshness Monitoring LI Hai, ZHANG Qian, HU Jiayi, ZHANG Xiaoliang, WANG Chongyuan, WANG Lili, SUN Tong DOI: 10.7506/rlyj1001-8123-20240410-074 Meat has high nutritional value, but it is prone to spoilage during processing, storage and transportation. Thus, it is necessary to monitor the freshness of meat products in real time and quickly detect unqualified meat products. In recent years, the development of intelligent packaging materials to evaluate the freshness of meat products in real time has attracted extensive attention, and intelligent hydrogels have become a research hotspot. In order to provide technical support for the application of intelligent hydrogels in meat products, this paper summarizes the preparation methods of hydrogels, reviews the current status of the application and development of intelligent hydrogels in meat freshness monitoring, and gives an outlook on future trends in this field. 2024 Vol. 38 (7): 63-70 [Abstract] ( 53 ) 全文 ( 510 ) 71 Recent Progress in the Processing and Microbial Quality Control of Smoked Salmon CHEN Jiamin, ZHAO Qiancheng, LUAN Qian, SHEN Jun, LIN Bangchu, LIU Ying, GAN Miaoyu, LI Jian, CAI Luyun DOI: 10.7506/rlyj1001-8123-20240505-103 Salmon, as a tasty deep-sea fish, has high nutritional value and is rich in polyunsaturated fatty acids, proteins and a variety of vitamins and minerals, which is beneficial to cardiovascular and cerebrovascular health. Smoked salmon, processed by smoking, possesses a distinctive flavor and retains the nutritional value of salmon, making it a popular choice among consumers. This review presents an overview of the processing techniques of smoked salmon, discusses the effects of these techniques on the quality and nutritional value of the product, and summarizes the methods for controlling harmful microorganisms during the processing of smoked salmon. Research on the processing of smoked salmon is crucial for improving its safety and quality, understanding its nutritional value and health advantages, promoting the sustainable development of marine fisheries, and satisfying market demands. 2024 Vol. 38 (7): 71-77 [Abstract] ( 47 ) 全文 ( 18 )

News Download Online Submission Author Guidelines Remote Contribute Steps Manuscript Review Process Copyright Statement Submitting Template Ethical Standards Misconduct Processing Links CHINA GENERAL CHAMBER COMMERCE BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP BEIJING ACADEMY OF FOOD SCIENCES CHNFOOD FOOD SCIENCE FOOD SCIENCE AND HUMAN WELLNESS JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY JOURNAL OF FUTURE FOODS

Tel: 010-83155446/47/48/49/50　Fax: 010-83155436　E-mail: meat_research@126.com Powered by Beijing Magtech Co., Ltd.