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Quick Search     Adv Search 2025 Vol. 39, No. 1 Published: 2025-01-31 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effect of Different Additives on the Quality and Uric Acid-Lowering Potential of Surimi Gels CAO Shuning, YIN Tao, LIU Ru, HUANG Qilin, MA Huawei, HU Yang, LIU Youming, YOU Juan DOI: 10.7506/rlyj1001-8123-20240909-238 To develop high-quality functional surimi products, the effects of exogenous additives (lotus leaf powder, lotus leaf aqueous extract, corn silk powder, corn silk aqueous extract, lily powder, and lily aqueous extract) on the quality and uric acid-lowering potential of silver carp surimi gels were investigated. The results showed that adding different exogenous substances affected the quality of surimi gels to various degrees, and the water-holding capacity of surimi gels increased significantly after adding lotus leaf powder or corn silk powder (P < 0.05), and the gel strength increased significantly after adding lotus leaf powder, lily aqueous extract or lotus leaf aqueous extract (P < 0.05). The addition of exogenous additives significantly changed the flavor and taste characteristics of surimi gels, intensifying the flavor. Meanwhile, compared with the control group, the addition of exogenous substances significantly increased the xanthine oxidase inhibitory activity of surimi gels in vitro (P < 0.05), indicating enhanced uric acid-lowering potential. 2025 Vol. 39 (1): 1-8 [Abstract] ( 100 ) 全文 ( 151 ) 9 Analysis of Meat Quality Traits and Nutrient Composition of Binglangjiang and Dehong Buffaloes DU Zhiyong, SHEN Xiaojing, ZHANG Hao, ZHANG Meng, ZHANG Lijuan, ZHANG Lixin, HUANG Qin, YIN Fuyao, MEI Guodong, MAO Huaming, LI Qing DOI: 10.7506/rlyj1001-8123-20240822-217 In order to investigate the meat quality of Binglangjiang and Dehong buffalo bulls and to exploit their meat value, Binglangjiang (BLJ) and Dehong (DH) buffalo bulls at (33 ± 3) months of age (n = 10 for each breed) were fed a concentrate feed at 3 kg/d per animal and ad libitum whole-plant maize silage under the same conditions of feeding and management. The pre-experimental period lasted 10 d and the experimental period lasted 90 d. The results showed that the color parameters brightness, redness, and yellowness values of the longissimus dorsi and biceps femoris muscles in the BLJ group were significantly higher than those of the DH group (P < 0.05), and the eye muscle area was highly significantly higher than that of the DH group (P < 0.01). Of the saturated fatty acids (SFA), C17:0 and C18:0 significantly increased (P < 0.01) while C16:0 significantly decreased (P < 0.05) in the longissimus dorsi muscle of the BLJ group when compared to the DH group; in the biceps femoris muscle of the BLJ group, the relative content of C18:0 was significantly higher than that of the DH group (P < 0.01), and the relative content of C17. 0 was significantly higher than that of the DH group (P < 0.05). Among the polyunsaturated fatty acids (PUFA), the relative content of C22:4 n-6 in both muscles was significantly higher in the BLJ group than in the DH group (P < 0.01), and the contents of C20:4 n-6 and C22:5 n-6 in the longissimus dorsi muscle of the BLJ group were significantly higher than those of the DH group (P < 0.05). The relative content of PUFAs associated with hypercholesterolemia in the longissimus dorsi muscle significantly decreased in the BLJ group relative to the DH group (P < 0.05). For the BLJ group, the content of cholesterol was significantly higher in biceps femoris than in longissimus dorsi (P < 0.05), and the content of cholesterol in longissimus dorsi was highly significantly lower than that of the DH group (P < 0.01). In conclusion, the longissimus dorsi of Binglangjiang buffalo bulls had larger eye muscle area and a bright red color. Both beef meats were low in cholesterol and had reasonable fatty acid composition, thus being a source of high-quality fatty acids. 2025 Vol. 39 (1): 9-17 [Abstract] ( 60 ) 全文 ( 65 ) 18 Effects of Rigor Mortis and Salt Content on Gel Properties of Silver Carp (Hypophthalmichthys molitrix) Surimi ZHANG Yaqi, XU Wanjun, ZHAN Shuai, BAO Yulong DOI: 10.7506/rlyj1001-8123-20240819-212 In order to study the effects of rigor mortis and salt content on the gel properties of surimi, surimi gels with sodium chloride contents of 1%, 2%, and 3% (m/m) were made from pre- and post-rigor silver carp (Hypophthalmichthys molitrix) muscle, and their texture characteristics, rheological properties, water distribution, microstructure, and intermolecular forces were measured and analyzed. The results showed that compared with the surimi gel made of post-rigor muscle and low salt content, the gel strength, resilience, cohesiveness, storage modulus (G’), loss modulus (G”), immobile water fraction, and water-holding capacity of the surimi gel made of pre-rigor muscle and high salt content increased, and the hardness and whiteness decreased. Scanning electron microscopy (SEM) images showed that compared with the surimi gel made of post-rigor muscle and low salt content, the surimi gel made of pre-rigor muscle and high salt content had a denser structure with smaller pores. In summary, the surimi gel made of pre-rigor muscle and high salt content has better quality characteristics in terms of texture characteristics and water-holding capacity than the post-rigor group and low salt content group. 2025 Vol. 39 (1): 18-24 [Abstract] ( 42 ) 全文 ( 104 )        Processing Technology 25 Effects of High Hydrostatic Pressure and Boiling Treatments on the Quality of Tropical Sea Cucumber WU Meiyi, JIAO Wenjuan, ZHAO Tiantian, LIU Jun, ZHOU Fang, LIU Weifeng, ZHANG Yehui, NAN Haijun, CHEN Xiaoying, HUANG Lihua DOI: 10.7506/rlyj1001-8123-20240809-205 To enhance the value of tropical sea cucumbers and to address issues such as poor texture and nutrient loss resulting from traditional long-time thermal processing, this study investigated the effects of sequential high hydrostatic pressure (HHP) and boiling on the physicochemical properties, quality characteristics, and microstructure of tropical sea cucumbers. The results showed that with increasing boiling time, the mass loss rate and total sugar content of tropical sea cucumbers decreased, while the hardness and chewiness initially increased and then decreased. For the combination of HHP followed by boiling, as pressure increased, the chewiness and viscosity increased, while the hardness first increased and then decreased. Among all pressures tested, the sample treated with 100 MPa HHP followed by boiling had the lowest chewiness, viscosity, and hardness. For the combination of boiling followed by HHP, as pressure increased, the chewiness decreased, while the hardness and viscosity first increased and then decreased. The sample treated with 500 MPa HHP after boiling exhibited the lowest chewiness, viscosity, and hardness. Compared with tropical sea cucumbers boiled for 30 min, the water content of sea cucumbers subjected to HHP followed by boiling shifted from free water to immobile and bound water, whereas in the samples subjected to boiling followed by HHP, the proportions of immobile and bound water decreased, and the proportion of free water increased. The myofibrils of tropical sea cucumbers treated with HHP followed by boiling became more compact, with smaller pores, leading to better chewiness and protein stability. The different processing sequences significantly affected the textural properties of tropical sea cucumbers (P < 0.05). A comprehensive evaluation of nutritional and quality indices indicated that tropical sea cucumbers processed with HHP followed by boiling had superior nutritional and sensory qualities. The findings provide a reference for the processing of tropical sea cucumbers. 2025 Vol. 39 (1): 25-33 [Abstract] ( 51 ) 全文 ( 214 )        Analysis & Detection 34 High Throughput Screening of 46 Alternative Plasticizers in Meat Products by Single-Step Quick, Easy, Cheap, Effective, Rugged and Safe (Sin-QuEChERS) Purification Coupled with Gas Chromatography-Quadrupole-Time of Flight-Mass Spectrometry (GC-Q-TOF-MS) JU Xiang, CHEN Keyun, WANG Yanli, LI Haixia, GAO Xifeng, LI Xia, CHEN Qianqian, LIU Yanming DOI: 10.7506/rlyj1001-8123-20240902-231 A high throughput rapid screening and quantitative analysis method based on a new purification method of single-step purification combined with gas chromatography-quadrupole-time of flight-mass spectrometry (GC-Q-TOF-MS) was developed for 46 alternative plasticizers (APs) in meat products, including adipate, citrate, organophosphatate, sebacate and benzoate. Samples were extracted with acetonitrile and purified through a SinChERS-General column, mass spectrometric information was collected in the full scan mode, and a high-resolution MS library of the 46 APs was created for rapid screening and quantitative determination of the target analytes. In order to improve the accuracy of the screening results, the extraction efficiency of different extraction solvents and the impurity removal ability of different purifying agents were investigated. The GC separation conditions and the high-resolution MS screening parameters were optimized, and the quantitative method was validated from the aspects of linear range and accuracy. The calibration curves for the 46 APs showed a good linear relationship (R2 > 0.99) in the range of 0.01–0.2 mg/L, the screening detection limit was 0.03–0.05 mg/kg, and the limit of quantitation was 0.05–0.1 mg/kg. The average spiked recoveries were 68.6%–119.3% and the relative standard deviations (n = 6) were 0.6%–8.9% at three different spiked levels (0.1, 0.2, 0.5 mg/kg). The screening strategy was applied to 100 batches of actual samples. Di(2-ethylhexyl)adipate was detected in one batch of porcine head meat, and acetyl tributyl citrate in three batches of sausages. The proposed method is characterized by short detection time, low cost and high detection efficiency and allows rapid screening and quantitative analysis of the 46 APs in meat products, which provides technical support for the monitoring and risk early warning of APs contamination in meat products. 2025 Vol. 39 (1): 34-41 [Abstract] ( 55 ) 全文 ( 70 )        Package & Storage 42 Effect of a Preservative Mixture Consisting of Chitosan and Chlorogenic Acid Composite on the Eating Quality of Refrigerated Catfish Fillets LI Yali, WANG Xueli, SHI Liu, WU Wenjin, CHEN Sheng, CHEN Lang, GUO Xiaojia, XIONG Guangquan, WANG Lan, SUN Zhida DOI: 10.7506/rlyj1001-8123-20240909-237 The catfish fillets were soaked in sterile water (CK), 3.0 mg/mL chlorogenic acid (CGA) solution, 1.0 mg/mL chitosan (CTS) solution, or a mixed solution of 3.0 mg/mL CGA and 1.0 mg/mL CTS (C +) and stored at low temperature. The effects of the CTS-CGA preservative mixture on the eating quality of catfish fillets were analyzed by comparing the changes in cooking loss rate and the changes in shear force, microstructure, water distribution and volatile components of cooked fish fillets as a function of storage time. The results showed that with increasing storage time, the cooking loss rate of catfish fillets increased; for cooked fillets, the shear force decreased, the arrangement of muscle fibers changed from ordered to disordered, and the mobility and relative content of water decreased gradually. After 6 days of storage, the relative content of off-flavor substances was markedly higher in the CK group than in the C + group. The relative contents of hexanal and trimethylamine in the CK group were 40.11% and 8.87%, respectively. The relative content of hexanal in the C + group was only 5.33%, and no trimethylamine was detected, indicating that the CTS-CGA preservative mixture could effectively inhibit the production of undesirable flavor. In conclusion, the CTS-CGA preservative mixture can effectively delay the texture deterioration and maintain the eating quality of catfish fillets. 2025 Vol. 39 (1): 42-50 [Abstract] ( 57 ) 全文 ( 53 ) 51 Bacteriostatic Activity of Black-Grained Wheat Anthocyanins and Its Preservation Effect on Chilled Pork XIA Qing, ZHI Hui, GUO Nan, ZHANG Hejing, LIU Weijia, YANG Zhenping DOI: 10.7506/rlyj1001-8123-20240809-204 In order to study the bacteriostatic activity of black-grained wheat anthocyanins and its preservation effect on chilled pork, the antibacterial ability and minimum inhibitory concentration (MIC) of black-grained wheat anthocyanins against Escherichia coli, Staphylococcus aureus, and Bacillus subtilis, and the bacteriostatic effect of its combination with ethylparaben or sorbic acid were analyzed. The effects of black-grained wheat anthocyanins on the color difference, water retention capacity, pH, thiobarbituric acid reactive substances (TBARS) value, total volatile basic nitrogen (TVB-N) content, H2S production, and total viable count of pork during low temperature storage were determined. The results showed that the antibacterial activity of black-grained wheat anthocyanins decreased in the order of S. aureus > B. subtilis > E. coli, with MIC values of 1.25, 5, and 10 mg/mL, respectively. With increasing storage time, the brightness, redness, and water retention capacity of pork samples treated with sterile distilled water (control), 40 mg/mL anthocyanins, 40 mg/mL anthocyanins + 5 μg/mL sorbic acid, or 5 μg/mL sorbic acid significantly decreased (P < 0.05), the combined treatment exhibiting the most desirable color and the highest water retention capacity. Conversely, the pH, TBARS value, TVB-N content, and total bacterial count increased, being significantly lower in the preservation groups than in the control group (P < 0.05). H2S production increased with storage time, and the time to become positive for H2S was delayed in the preservation groups compared with the control group. The preservation effects on chilled pork decreased in the order of anthocyanins + sorbic acid > sorbic acid > anthocyanins > control. In conclusion, black-grained wheat anthocyanins had bacteriostatic and preservative effects, which were slightly less pronounced than those of sorbic acid, but their combination was the most effective. 2025 Vol. 39 (1): 51-57 [Abstract] ( 57 ) 全文 ( 42 ) 58 Quality Change of Thai-Style Boneless Chicken Feet during Storage and Establishment of Shelf-Life Prediction Model ZHANG Hongjuan, CHEN Jinyu, CHU Haoqi, CHENG Zhouzhou, LI Yang, CHAI Min, GUO Saiqin, XU Qiaolin DOI: 10.7506/rlyj1001-8123-20240811-208 In this study, we explored the pattern of variations in the sensory score, malonaldehyde (MDA) content, total volatile basic nitrogen (TVB-N) content, coliform count, and total bacterial count (TBC) of Thai-style boneless chicken feet during storage for up to 14 d at different temperatures (4–15 ℃), and developed a kinetic model for shelf-life prediction based on TBC. The results showed that with increasing storage time, the sensory score decreased, Escherichia coli remained undetectable, but the MDA and TVB-N contents increased, indicating that protein and oil oxidation and microbial infection jointly contribute to product spoilage, resulting in loss of edible value. The TBC data at different storage temperatures were fitted to a first-order kinetics model better than to a zero-order kinetics model. It was found that the Arrhenius equation exhibited a high correlation. The error between the calculated and measured shelf life was less than ± 15.52%, indicating that the proposed model can predict the shelf-life of Thai-style boneless chicken feet stored at 4–15 ℃. 2025 Vol. 39 (1): 58-63 [Abstract] ( 62 ) 全文 ( 111 )        Reviews 64 A Review of Technologies for Freshness Detection of Meat and Meat Products HOU Zhixuan, ZHANG Duoduo, YAO Pingbo, LIU Yongfeng DOI: 10.7506/rlyj1001-8123-20240826-221 Meat and meat products are prone to deterioration during storage and transportation, resulting in the formation of substances harmful to human health, so monitoring their freshness is particularly critical to ensure the quality and safety of meat products. Traditional methods used to evaluate meat freshness mainly include sensory, physicochemical and microbial analyses. With the continuous development of food quality detection technology, a variety of novel technologies for meat freshness detection have emerged, such as sensory bionic technology and spectroscopy. This paper reviews the technologies for freshness detection of meat and meat products, and discusses their advantages and disadvantages. Furthermore, it provides an outlook on future research and developments. This review provides a reliable theoretical basis for future research and development. 2025 Vol. 39 (1): 64-71 [Abstract] ( 70 ) 全文 ( 107 ) 72 Research Progress on the Effects of Drying Methods on the Eating Quality of Dried Meat Products LI Wen, ZHOU Yu, DU Qingfei, FANG Hongmei, CHEN Conggui DOI: 10.7506/rlyj1001-8123-20240902-233 Traditional dried meat products are mainly produced by natural air drying, with a long history and unique flavor, which are favored by consumers. However, there are potential quality problems and safety hazards in traditional dried meat products, such as poor product stability and easy deterioration. As science and technology develop, meat drying technology is constantly improving, and so is product quality. This paper summarizes recent research on the influence of existing drying methods on the eating and sensory qualities of dried meat products such as flavor, color, texture and pH, and gives an outlook on future trends in the development of drying methods for meat products and on noteworthy research areas. This review hopes to provide a reference for improving the drying quality and processing efficiency of dried meat products and for promoting the development of the traditional meat products industry. 2025 Vol. 39 (1): 72-81 [Abstract] ( 75 ) 全文 ( 90 )

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