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Quick Search     Adv Search 2025 Vol. 39, No. 3 Published: 2025-03-31 Reviews Package & Storage Quality & Safety Basic Research Processing Technology        Basic Research 1 Effects of L-Arginine on Emulsifying Properties of Pork Sarcoplasmic Protein WANG Yu, LIU Ningning, WANG Jiale, MENG Shaohua, CHEN Bo, LI Ke, LI Junguang, LI Shengjie, BAI Yanhong DOI: 10.7506/rlyj1001-8123-20240819-213 The effects of different mass fractions of L-arginine (0.0%, 0.5%, 1.0%, and 1.5%) on the emulsifying characteristics of pork sarcoplasmic protein were studied. The findings indicated that addition of L-arginine (≥ 1%) significantly enhanced the emulsifying activity and emulsion stability of sarcoplasmic protein (P < 0.05) and decreased the particle size (d4,3, d50, and d90) of sarcoplasmic protein-stabilized emulsion (P < 0.05). The Turbiscan stability index (TSI) decreased after addition of L-arginine. The results of interfacial rheology showed that L-arginine increased the oil-water interfacial tension. The results of surface hydrophobicity and ultraviolet (UV) absorption spectroscopy implied that L-arginine promoted the exposure of protein hydrophobic groups (tryptophan and tyrosine residues). Raman spectroscopy showed that L-arginine was beneficial for the secondary structure transformation of sarcoplasmic protein from α-helix to β-turn. The results of sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed that the basic composition of sarcoplasmic protein was not affected by L-arginine. In summary, L-arginine could significantly improve the emulsifying properties of sarcoplasmic protein by changing emulsion physicochemical properties, protein interfacial characteristics, and protein secondary and tertiary structures. 2025 Vol. 39 (3): 1-7 [Abstract] ( 39 ) 全文 ( 70 ) 8 Isolation, Purification, Structural Identification and Action Mechanism of Antioxidant Peptides Derived from Porcine Bones CHEN Lulu, LEI Yang, HAO Yangxue, Lü Yangyong, WEI Shan, ZHAO Fengguang, HU Yuansen DOI: 10.7506/rlyj1001-8123-20240809-203 The enzymatic preparation of antioxidant peptides from porcine bone meal was optimized by the combined use of single factor experiments and response surface methodology. The antioxidant peptides were separated and purified by successive ultrafiltration and Sephadex G-25 column chromatography, and the peptides with high antioxidant activity were selected and identified using liquid chromatography-tandem mass spectrometry (LC-MS/MS) combined with PeptideRanker. The binding of the peptides to the protein Kelch-like ECH-associated protein 1 (Keap1) was analyzed by molecular docking technology. The results showed that the optimal process parameters were as follows: pH 6.8, 50 ℃, 6 000 U/g flavourzyme, 4 h hydrolysis, and 4 g/100 mL substrate concentration. Among three fractions (F-1, F-2, and F-3) obtained from successive ultrafiltration and Sephadex G-25 column chromatography, F-2 had the highest antioxidant activity, which scavenged (94.57 ± 1.08)% of 2,2’-azino-bis(3-ethylbenzothiazoliline-6-sulfonic acid) (ABTS) cationic radical and (79.08 ± 0.61)% of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. LC-MS/MS identified 232 peptides from F-2, and three peptides, GPVGAAGP, APGPVGP and QPGPAGPG, were predicted by PeptideRanker, hydrophobic amino acids accounting for more than 80% of their total amino acids, indicating that they may have high antioxidant activity. The three peptides bound to Keap1 protein by hydrogen bonding and hydrophobic interaction, causing the release of nuclear factor erythroid 2 related factor 2 (Nrf2) into the nucleus and the activation of the Keap1-Nrf2/antioxidant response element pathway to exert antioxidant effects. Therefore, GPVGAAGP, APGPVGP and QPGPAGPG can be used as new antioxidants, and the findings from this research provide a theoretical basis for the development and utilization of porcine bone-derived antioxidant peptides. 2025 Vol. 39 (3): 8-17 [Abstract] ( 46 ) 全文 ( 72 ) 18 Effect of Different Sterilization Treatments on Heparin Titer, Protein Content in Wastewater and Microflora in Porcine Small Intestine QUAN Run, WU Xiaolong, CHONG Zhengchen, LIU Rongxu, ZHANG Junjie, WANG Yucong, XIE Zhixin, HAN Jianchun, LIU Danyi DOI: 10.7506/rlyj1001-8123-20240926-254 To reduce microbial contamination during heparin extraction from porcine small intestines, this study employed slightly acidic electrolyzed water (SAEW). The sterilization effects of three SAEW treatments: direct immersion, ultrasonicassisted immersion and spraying were evaluated as well as their influences on the bacterial reduction rate, heparin titer and the protein content of wastewater to screen the best sterilization treatment. 16S rRNA high-throughput sequencing was used to analyze the composition and changes of microflora in porcine small intestine after the best sterilization treatment. The results showed that under optimal conditions, there was no significant difference in the sterilization effect of the three methods. Of these, spray treatment had the least effect on the heparin titer and the protein content of wastewater, and was thus selected for sterilization before heparin extraction. High-throughput 16S rRNA gene sequencing revealed that spraying SAEW to an available chlorine concentration of 75 mg/L killed the dominant genera in the porcine small intestine, such as Lactococcus, Vagococcus and Psychrobacter, reducing the microbial contamination of porcine small intestinal heparin. 2025 Vol. 39 (3): 18-28 [Abstract] ( 31 ) 全文 ( 24 ) 29 Effects of Raw Meat from Different Species on the Physicochemical Quality and Flavor Characteristics of Fermented Sausages XIE Peng, GAO Yue, WU Chenqi, CUI Baowei, WANG Fang, WANG Hui, FAN Na DOI: 10.7506/rlyj1001-8123-20241028-285 This study analyzed the differences in the physicochemical quality (pH, color, texture, moisture content, and water activity (aw)) and flavor characteristics (taste and volatile substances) of fermented beef, pork, and lamb sausages. The results demonstrated that there were significant differences in the physicochemical qualities and flavor characteristics among fermented beef, pork, and lamb sausages. Among them, the redness value (a*) and aw of fermented lamb sausage were both the highest, with a favorable texture and mouthfeel; the response values of sweet and umami taste sensors for fermented beef sausage were both the highest, presenting a good taste; the total content of typical volatile substances such as esters (ethyl acetate and ethyl butyrate) and ketones was significantly higher than in fermented pork sausage than in fermented beef and lamb sausages (P < 0.05), primarily contributing to the delicate and more fruity flavors of the product, and it had higher overall sensory acceptability. In summary, there are great differences in the physicochemical properties and flavor of fermented beef, lamb, and pork sausages. 2025 Vol. 39 (3): 29-34 [Abstract] ( 49 ) 全文 ( 184 )        Processing technology 35 Effect of Dietary Taurine Intervention on the Flavor Quality of Salt-Roasted Chicken Produced by Different Processing Methods ZHAO Liang, CHEN Tong, LIU Xueming, TANG Daobang, YANG Huaigu, WANG Xuping, LIN Yaosheng, CHENG Jingrong, ZHU Mingjun, RUAN Dong DOI: 10.7506/rlyj1001-8123-20240902-227 In order to study the effect of dietary intervention with taurine on the flavor of salt-roasted chicken, we evaluated the characteristic flavor substances of salt-roasted chicken produced from fast-growing Lingnan yellow-feathered broilers fed a diet supplemented with 2 g/kg taurine by three different methods, namely, salt, water, and steam roasting. The addition of taurine to the diet effectively reduced the oxidation level of chicken meat. In the samples prepared by salt, water, and steam roasting, the thiobarbituric acid reactive substances (TBARS) values of chicken thigh were 0.27, 0.31, and 0.31 mg/100 g, respectively, which were 6.6%, 12.3%, and 12.1% lower than those without taurine intervention, respectively. As the lipid oxidation level was decreased, the types and contents of chicken flavor substances was also decreased, but at the same time, the levels of undesirable flavor substances and bitter amino acids were effectively controlled. Salt roasting was the best processing method to improve the flavor of taurine-treated chicken breast. The total content of bitter amino acids in the processed sample was only 121.18 mg/100 g, which was 65.9% lower than that of the control (without taurine). The total umami nucleotide content and equivalent umami concentration were 184.24 mg/100 g and 1.57%, respectively. 2025 Vol. 39 (3): 35-41 [Abstract] ( 36 ) 全文 ( 30 )        Quality & Safety 42 Geographical Origin Identification of Lamb Meat from Local Breeds in Southern Xinjiang Based on Characteristic Mineral Elements REN Xiaopu, LI Mingyang, ZHANG Shiyu, XIE Bing, XU Qian DOI: 10.7506/rlyj1001-8123-20241006-257 For geographical traceability and breed discrimination of lamb meat in Southern Xinjiang, inductively coupled plasma-mass spectrometry was used to analyze the differences in the contents of 25 mineral elements in lamb meat from four local breeds in this region. Characteristic elements were determined by analysis of variance, orthogonal partial least squares-discriminant analysis (OPLS-DA), hierarchical clustering analysis (HCA), and linear discriminant analysis (LDA). The results showed that there were significant differences in the contents of 16 mineral elements including Na, Mg, K, Ca, P, Fe, Zn, Rb, V, Cu, Cr, Se, Sr, Cd, Ag, Cs among lamb meat from different breeds. Furthermore, Se, Mg, P, Sr, and Ag were selected as the characteristic mineral elements for traceability and discrimination. Se, Mg, Sr, and Ag were determined as the characteristic mineral elements in Hetian lamb, P in Celle black lamb, Mg and Sr in Duolang lamb, and Sr in Hetian white lamb. Based on these characteristic elements, a discriminant model was established, and the overall accuracy rate was 100% in both cross-validation and back-validation tests, demonstrating that the five selected mineral elements are effective for distinguishing the lamb meat from four local breeds in Southern Xinjiang, confirming the validity of this model. Therefore, the analytical method based on mineral element differences allows traceability and identification of lamb meat from four local breeds in Southern Xinjiang, which is of great significance for the protection of local specialty sheep breeds in Xinjiang. 2025 Vol. 39 (3): 42-47 [Abstract] ( 40 ) 全文 ( 46 )        Package & Storage 48 Effect of Carvacrol Nanoemulsion Combined with ε-Polylysine Hydrochloride on the Preservation of Chilled Pork ZHAO Yu, WU Zihao, HE Fengxie, XIANG Qisen, Lü Jing, NIU Liyuan DOI: 10.7506/rlyj1001-8123-20241006-259 This study aimed to investigate the preservation effect of carvacrol nanoemulsion (CN) combined with ε-polylysine hydrochloride (ε-PLH) on chilled pork. The optimum parameters for CN preparation were determined based on pseudoternary phase diagram, emulsion appearance, particle size, and particle size distribution. The effects of the combined application of CN and ε-PLH on the preservation of chilled pork were evaluated by determining the total bacterial count, Staphylococcus aureus count, pH, thiobarbituric acid reactive substances (TBARS) value, textural characteristics, and sensory quality. The results showed that CN, composed of 26.18% carvacrol, 8.46% tween-80, 2.82% anhydrous ethanol, 62.54% ultrapure water by volume, had good stability, with a particle size of 41.91 nm, a polydispersion index of 0.23, and a zeta potential of ?38.27 mV. After 8 days of storage at 4 ℃, the total viable count, S. aureus count, pH, and TBARS value of chilled pork treated with 122.50 μg/mL CN combined with 200.00 μg/mL ε-PLH were significantly lower than those in each single treatment group (P < 0.05). Moreover, the sensory acceptability for odor, texture, and color was higher. Compared with the untreated group, the 122.50 μg/mL CN combined with 200.00 μg/mL ε-PLH treatment prolonged the shelf life of chilled pork to 8 days. This study demonstrated that CN combined with ε-PLH could effectively inhibit the growth and reproduction of microorganisms and reduce the changes of physicochemical indexes during cold storage, thus effectively delaying the spoilage of chilled pork. 2025 Vol. 39 (3): 48-55 [Abstract] ( 30 ) 全文 ( 39 ) 56 Effect of Different Irradiation Doses on the Quality of Crayfish Roe from Crayfish Processing Wastewater HUANG Qi, WANG Shizhe, CHEN Gehui, QIAO Yu, WANG Chao, LI Miyou DOI: 10.7506/rlyj1001-8123-20240921-250 In order to explore the effect of irradiation dose on the quality and flavor of crayfish roe from crayfish processing wastewater, changes in safety indexes such as total bacterial count, coliform group, and heavy metal content were analyzed after 60Co-γ ray irradiation at different doses (2, 4, 6, and 8 kGy). Meanwhile, the flavor characteristics were evaluated by the combined use of electronic nose and gas chromatography-mass spectrometry (GC-MS). The results showed that irradiation doses ≥ 4 kGy had better inhibitory effects on the total bacterial count and coliform group, and the heavy metal content in the treated sample met the national standard. The results from the electronic nose showed significant differences in the flavor of crayfish roe treated with four different irradiation doses, and the response values for nitrogen-containing oxides and sulfur-containing compounds increased with irradiation dose. The sample treated with a dose of 6 kGy had the highest amount of volatile flavor compounds (19), the predominant ones being aldehydes, alcohols, and heterocycles. The 4 and 6 kGy irradiation groups were more acceptable in sensory evaluation. In general, 6 kGy irradiation was superior to the other doses in terms of safety and flavor. 2025 Vol. 39 (3): 56-61 [Abstract] ( 37 ) 全文 ( 34 ) 62 Quality and Storage Stability of Precooked Pork Head Bone Broth XUE Yike, ZHANG Dongmei, DONG Huilong, YIN Tao, LIU Ru, YOU Juan DOI: 10.7506/rlyj1001-8123-20240918-246 In order to clarify the optimal storage temperature and storage period of prepared pork head bone broth, which was made using an autoclave, changes in color, pH, total bacterial count, thiobarbituric acid reactive substances (TBARS) value, total volatile basic nitrogen (TVB-N) content, droplet size, ζ-potential, and microstructure were examined during storage at -3, 4, or 10 ℃. The results showed that during the whole storage period irrespective of storage temperature, the color gradually deepened, the pH was significantly reduced, the total bacterial count, TBARS value, TVB-N content and droplet size were significantly increased, the absolute value of the ζ-potential was significantly reduced (P < 0.05), and microstructural aggregation occurred. All quality indexes changed significantly faster at 10 ℃ than at -3 and 4 ℃. On the 25th day at 10 ℃, the total bacterial count reached 6.76 (lg (CFU/g)) , and the TVB-N content was increased significantly up to 20 mg/100 g; while the total bacterial count remained at a lower level for up to 60 days at -3 ℃ and for up to 35 days at 4 ℃, and the broth maintained better quality characteristics. In conclusion, the bone broth can be stored at 10 ℃ for only 25 days, but as long as 60 and 35 days at -3 and 4 ℃, respectively. 2025 Vol. 39 (3): 62-69 [Abstract] ( 42 ) 全文 ( 108 )        Reviews 70 Analysis of Hotspots and Trends in Dry-Cured Ham Research Based on CiteSpace Knowledge Map ZHAO Xudong, HOU Sihan, CHEN Huilan, WANG Xinqi, LIU Wei, XU Heng, WANG Xiaoyu, ZHANG Heng, PEI Longying DOI: 10.7506/rlyj1001-8123-20240822-216 Dry-cured ham has a long history. In order to further understand the recent progress in research on dry-cured ham and to reveal the core hotspots and trends in this research field, this paper used CiteSpace, Tableau Public and Office software for visual analysis of 1 752 research papers on dry-cured ham published in Chinese or English from 2003 to 2023 and indexed in the China National Knowledge Infrastructure (CNKI) and Web of Science (WoS) databases in terms of overall output, research subjects, cooperation network and keywords. The results showed that the annual publication volume of drycured ham research showed an overall growing trend, and Meat Research and Meat Science were the Chinese- and Englishlanguage journals with the largest number of publications on dry-cured ham, respectively. A total of 65 countries (regions) participated in research on dry-cured ham, with the major one being Spain. Liao Guozhou and Fidel Toldrá published the largest number of Chinese- and English-language papers in this field, respectively. Exchanges and cooperation between research institutions and teams in this field need to be further strengthened. The participating research institutions were mostly agricultural colleges and universities as well as academic institutes, Yunnan Agricultural University being the most predominant one. The co-occurrence and cluster analysis of Chinese and English keywords showed that the research hotspots mainly included the safety, sensory evaluation and functional characteristics of dry-cured ham. The research results show that research on dry-cured ham is still on the rise, and quality characteristics and multidisciplinary research will be the focus of future research. 2025 Vol. 39 (3): 70-78 [Abstract] ( 43 ) 全文 ( 95 )

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