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Quick Search     Adv Search 2025 Vol. 39, No. 2 Published: 2025-02-28 Reviews Package & Storage Basic Research Processing Technology        Basic Research 1 Effects of Co-fermentation with Kocuria rhizophila and Lactiplantibacillus plantarum on Sausage Quality and Bacterial Community CHEN Junfei, SHEN Hui, ZHANG Keming, TANG Huihua, HU Yongjin, XIAO Hua, LI Hong, LIU Biqin, SHI Qiao DOI: 10.7506/rlyj1001-8123-20240914-243 In this study, a combination of Kocuria rhizophila AP1 and Lactiplantibacillus plantarum L was used as a starter culture for fermented sausages, and naturally fermented sausages were used as blank controls. The effects of co-fermentation with K. rhizophila AP1 and L. plantarum L on sausage quality were explored by measuring the pH value, moisture content, water activity, residual nitrite, texture, color difference, free amino acid content, and viable bacterial count. The results showed that after inoculation of the starter culture, the pH value, and nitrite content were significantly reduced (P < 0.05), indicating high safety; the hardness and chewiness were improved as well as the brightness and color, and the release of free amino acids from fermented sausages was promoted, thus improving its sensory quality. Moreover, the inoculation treatment enhanced the competitiveness of dominant bacteria and inhibited the growth of harmful bacteria. K. rhizophila AP1 was positively correlated with the production of most free amino acids. Therefore, co-fermentation with Kocuria and lactic acid bacteria can improve the quality and safety of sausages. 2025 Vol. 39 (2): 1-10 [Abstract] ( 70 ) 全文 ( 109 ) 11 Changes in Microbial Community Structure during the Production and Storage of Commercial Vacuum-Packed Corn-Added Hot Dog Sausage CHEN Hong, JIAO Yifan, LIU Mengyao, ZHANG Yiping, ZHAO Lili, JIANG Xiaobing DOI: 10.7506/rlyj1001-8123-20240814-210 To understand and control the microbial risk level during the production and storage processes of commercial vacuum-packed corn-added hot dog sausage, high-throughput sequencing and traditional microbial isolation and purification techniques were utilized to analyze the changes in microbial community structure during the processing and storage of the hot dog sausage. The results showed that during the production process, the dominant microbial populations were Lactobacillus, Streptococcus, Acinetobacter, and Weissella. The relative abundance of Streptococcus did not change greatly, while the relative abundance of Lactobacillus and Weissella were decreased significantly after secondary sterilization. In addition, the species richness and diversity were significantly decreased with prolonged storage time (P < 0.05), and facultative anaerobic or obligate anaerobic bacteria (Streptococcus thermophilus and Streptococcus parasanguinis) and thermophilic protein-degrading strains (Thermobrachium celere and Caloramator proteoclasticus) constituted the dominant bacteria in the late stage of storage. 2025 Vol. 39 (2): 11-17 [Abstract] ( 52 ) 全文 ( 67 ) 18 Effect of Addition of Different Amounts of Crayfish Shell Powder on the Flavor of Fermented Crayfish Paste CHEN Gehui, HUANG Qi, HU Chuanfeng, SHEN Lingwei, WU Wenjin, XIONG Guangquan, YU Wei, QIAO Yu, TU Ziyi, WANG Chao DOI: 10.7506/rlyj1001-8123-20240826-220 In order to fully utilize crayfish shell, fermented crayfish paste added with different amounts of crayfish shell powder (0%, 20%, and 40%) was evaluated at different fermentation times for free amino acids, taste nucleotides, organic acids and sensory quality. The relative taste activity value (RTAV) was calculated to determine major taste contributors. The results showed that fermentation time had little effect on the total free amino acids (TFAAs) content of fermented crayfish paste with 0 and 20% crayfish shell powder. Fermented crayfish paste with 20% crayfish shell powder had a more obvious umami taste. The TFAAs content of fermented crayfish paste with 20% crayfish shell powder changed mainly in the early period of fermentation, decreasing significantly, and addition of 20% crayfish shell powder inhibited the bitterness of crayfish paste more significantly. Based on RTAV and variable importance in projection (VIP) scores, potential differential compounds affecting the taste were selected, and the taste substances Ile, GMP, Ala, Val, Leu, IMP, Glu, Asp, Cys, and His played a dominant role in the formation of the taste of crayfish paste. By combining the above results with sensory analysis, we concluded that addition of crayfish shell powder had a significant effect on the flavor of fermented crayfish paste. This study provides a theoretical basis for understanding the effect of addition of crayfish shell powder on the flavor of fermented crayfish paste. 2025 Vol. 39 (2): 18-24 [Abstract] ( 45 ) 全文 ( 62 )        Processing Technology 25 Isolation, Identification, Virulence Genes and Drug Susceptibility of Bacillus cereus from Low-Temperature Chicken Sausage DU Long, YANG Yuheng, TANG Wenxiang, XIAO Yapei, SUN Zhilan, LIU Fang, WANG Daoying DOI: 10.7506/rlyj1001-8123-20240702-173 Bacillus cereus in low-temperature chicken sausage and its processing environment samples was counted following the GB 4789.14-2014 National standards for food safety-microbiological examination of food-test for Bacillus cereus. Polymerase chain reaction (PCR) and biochemical tests were combined to identify eight isolates and determine their virulence genes. The drug susceptibility of the isolates was determined using the disc diffusion method. The results showed that the detection rate of B. cereus in five samples of spoiled low-temperature chicken sausage was 100%. Based on the results of biochemical tests, 16S rDNA sequencing, the house-keeping gene gyrB and the Bacillus thuringiensis specific gene cry, all isolates were identified as B. cereus. Each strain carried at least five virulence genes, among which, the detection rate of the non-hemolytic enterotoxin gene was the highest. Five strains of B. cereus carried the nheA, nheB, and nheC genes simultaneously, but did not carry the vomitoxin gene ces. Strain A3 carried all virulence genes except ces, and was the strain that carried the largest number of virulence genes. Among the 22 antibiotics detected, the 8 strains of B. cereus were resistant to 8 antibiotics, including ampicillin, ceftazidime, cefazolin, streptomycin, penicillin, kanamycin, cotrimoxazole and cefuroxime sodium. In conclusion, the level of contamination of B. cereus in low-temperature chicken sausages was high, and the obtained isolates carried a wide range of virulence genes and were highly resistant to drugs, posing a risk of foodborne diseases and a threat to food safety. 2025 Vol. 39 (2): 25-32 [Abstract] ( 44 ) 全文 ( 77 )        Package & Storage 33 Effect of Cinnamon Essential Oil-Auricularia auricular Polysaccharide Composite Coating on Preservation of Refrigerated Fresh-Cut Perch Fillet HE Ying, FENG Yu, XING Jiayao, WANG Shuyi, ZHANG Min DOI: 10.7506/rlyj1001-8123-20240902-232 In this study, composite coating solutions with different concentrations (0%, 0.3%, 0.6%, 0.9%, 1.2%, and 1.5%) of cinnamon essential oil were prepared with Auricularia auricular polysaccharides and cinnamon essential oil as basic ingredients. Fresh-cut perch fillet was treated with the coating solution and stored at 4 ℃ for up to 12 days. By measuring the drip loss rate, sensory quality, pH value, thiobarbituric acid reactive substances (TBARS) value, total volatile basic nitrogen (TVB-N) content, and total viable count of fresh-cut perch fillets during storage, the effect of cinnamon essential oil-A. auricular polysaccharide composite coating on fresh-cut perch fillets was investigated. The results showed that cinnamon essential oil-A. auricular polysaccharide composite coating delayed drip loss and the decline in sensory quality and effectively slowed down the increase in TBARS value and TVB-N content by inhibiting bacterial growth and reproduction, the effect being more pronounced with increasing concentration of cinnamon essential oil. On the 12th day of storage, the TBARS value, TVB-N content and total viable count in the 1.5% cinnamon essential oil composite coating group were 0.47 mg/kg, 18.1 mg/100 g and 5.20 (lg (CFU/g)), respectively, indicating a good effect on fillet preservation. Compared with the uncoated group, the composite coating extended the shelf life of refrigerated perch fillet by 3 days. 2025 Vol. 39 (2): 33-38 [Abstract] ( 40 ) 全文 ( 29 )        Reviews 39 Research Progress on the Effects of Microorganisms on the Eating Quality and Safety of Dry-Aged Beef LIU Xiaochang, WANG Huan, LIU Yinchu, SUN Baozhong, ZHANG Songshan, XIE Peng, LEI Yuanhua, ZANG Mingwu DOI: 10.7506/rlyj1001-8123-20241217-337 Dry aging is a method for preserving unpackaged carcasses or cuts under controlled conditions of temperature, relative humidity, and airflow for several weeks. This process improves the tenderness, flavor, and juiciness of beef. However, given the direct exposure of beef to the production environment and the long aging process, the microbial status of dry-aged beef requires special attention. This review summarizes the microbial load and prevalent microorganisms in dry-aged beef, and discusses the primary factors that influence the microbial status. Additionally, this paper illustrates the contribution of beneficial microorganisms to the development of the characteristic quality attributes of dry-aged beef. It also provides an overview of potential pathogenic and spoilage microorganisms in dry-aged beef, along with strategies for their control. The objective of this review is to provide valuable insights for optimizing microbial resource management and enhancing microbial safety in the production of dry-aged beef. 2025 Vol. 39 (2): 39-45 [Abstract] ( 50 ) 全文 ( 60 ) 46 Application of New Microbial Detection Techniques in Meats: An Update XIONG Yinghan, LI Chongyan, LI Ruolin, WU Rao, ZHOU Zhiwei, SUN Honghu, SUN Qun DOI: 10.7506/rlyj1001-8123-20240902-228 Meat is a vital source of protein for consumers worldwide. Microbial spoilage not only leads to economic losses, but also may cause foodborne illnesses. Classical detection techniques are simple to operate but also have some drawbacks such as long detection time and low sensitivity, making them inadequate to meet the demands of modern food safety. With the application of new techniques, microbial detection has seen dramatic improvements in speed, sensitivity, and specificity. This review summaries the advantages and shortcomings of classical microbial detection methods, including culture, immunology, biochemical reaction, polymerase chain reaction (PCR), and fluorescence, and introduces the principles and advantages of new technologies such as high-throughput sequencing, digital PCR (dPCR), matrix-assisted laser desorption ionization time of flight mass spectrometry (MALDI-TOF MS), infrared spectroscopy, Raman spectroscopy, and hyperspectroscopy. Future prospects for their application in food safety testing are also explored, aiming to provide technical support for improving meat safety monitoring. 2025 Vol. 39 (2): 46-54 [Abstract] ( 36 ) 全文 ( 77 ) 55 A Review of Factors Influencing the Freshness of Meat and Meat Products and Methods for Its Control LUO Li, XU Su, FU Sheng, TAO Guangcan DOI: 10.7506/rlyj1001-8123-20240909-239 In order to analyze in-depth research progress on the factors influencing the freshness of meat and meat products and the methods for its control, the CiteSpace software was used for bibliometric analysis of research on the freshness of meat and meat products during the years 2014–2023, the causes of quality deterioration and spoilage in meat and meat products were examined, and meat preservation techniques were reviewed. The major factors affecting the freshness of meat and meat products include microorganisms, oxygen content, water content, light, fat oxidation, and protein oxidation, and among these, microorganisms and temperature have the greatest impact on their quality. At present, the mainstream meat preservation techniques mainly include natural bacteriostatic agents and biological material-based films containing antioxidants combined with cold storage. Hurdle technology, which integrates various preservation techniques, is characterized by low energy consumption, no pollution and good bacteriostatic effect. Traditional detection techniques for the freshness of meat and meat products have gradually shifted to non-destructive testing techniques represented by electronic nose and electronic tongue testing. The combination of detection techniques with big data and artificial intelligence provides a new idea for the management of meat freshness. 2025 Vol. 39 (2): 55-66 [Abstract] ( 39 ) 全文 ( 75 ) 67 Research Progress on Nutritional Value, Functional Properties and Application of Edible Mushrooms in Meat Processing SUN Dandan, JIANG Linlin, YANG Xiaoyin, MAO Yanwei, ZHANG Yimin, HAO Jiangang, LIANG Rongrong DOI: 10.7506/rlyj1001-8123-20240722-188 Edible mushrooms are a general term for a class of large mushrooms that are available for human consumption and have medicinal value. In recent years, the rapid development of the economy has increased people’s demand for healthy meat, so the market for new meat products has broad space for development. Edible mushrooms are favored by consumers because they are rich in protein, polysaccharide and other nutrients, and have become another good raw material for new meat products. At present, edible mushrooms have been added to meat products as protein and fat substitutes to improve product texture characteristics while reducing saturated fatty acid intake, showing their broad market prospects in the development of new meat products. However, the addition of edible fungi will inevitably bring their own taste to meat products, causing changes in the quality of meat products. In addition, the incorporation of edible mushrooms in meat products can pose allergy risks for those allergic to edible mushrooms, which is a problem that the meat processing industry needs to pay attention to. In this paper, the nutritional value, functional properties and recent application of edible mushrooms in meat products are reviewed in order to provide a theoretical and technical reference for their further development and utilization in meat products. 2025 Vol. 39 (2): 67-75 [Abstract] ( 37 ) 全文 ( 35 ) 76 Research Progress on Effects of Staphylococcus xylosus on the Quality and Flavor of Fermented Meat Products YU Changjin, LIANG Menglin, LIANG Baodan, LIU Li, SHA Pengyu, NIE Xiaokai, WANG Hui, MA Hanjun DOI: 10.7506/rlyj1001-8123-20240819-214 Fermented meat products are favored by consumers because of their unique flavor and rich diversity. As a coagulase-negative staphylococcus, Staphylococcus xylosus has been widely used in fermented meat products because of its good biosafety and fermentation characteristics. This paper reviews the role and importance of S. xylosus in the quality, flavor and safety of fermented meat products, as well as the composition, succession and metabolic characteristics of microbial communities during fermentation, hoping to provide theoretical reference and technical support for improving the flavor and quality of fermented meat products. 2025 Vol. 39 (2): 76-84 [Abstract] ( 41 ) 全文 ( 33 )

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