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Quick Search     Adv Search 2025 Vol. 39, No. 6 Published: 2025-06-30 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effects of Protein Oxidation and NaCl Concentration on the Structure of Yak Myofibrillar Protein under Different pH Values SUN Dong, HU Ting, FENG Yaowen, WANG Gang, YU Longju, LI Xuan, HAO Gang DOI: 10.7506/rlyj1001-8123-20241028-284 In this study, the effects of protein oxidation and NaCl concentration on the structure of yak myofibril protein (MP) were investigated. To this end, MP was oxidized for 1 h in a Fenton oxidation system and treated for 1 h with different NaCl concentrations under three pH values (5.0, 6.0 and 8.0), respectively. The total sulfhydryl content, surface hydrophobicity, solubility, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) pattern, and microstructure of treated MP were determined. The results showed that at a fixed pH, the total sulfhydryl content and solubility decreased with increasing H2O2 concentration, and the surface hydrophobicity increased. In addition, the degree of expansion declined horizontally. At a fixed H2O2 concentration, the total sulfhydryl content and solubility increased with increasing pH, and the surface hydrophobicity decreased, accompanied by lateral expansion, narrowing of the A-band and destruction of the Z-line. At a fixed pH, the solubility increased with increasing NaCl concentration, and the surface hydrophobicity decreased, accompanied by lateral expansion and destruction of the transverse bridge. At a fixed NaCl concentration, the solubility increased with increasing pH, the surface hydrophobicity decreased, and lateral expansion occurred. At pH 8.0 and 1 mol/L NaCl concentration, both the M-line and Z-line were obviously destroyed, the structure of MP became blurred, the myotome was broken, the transverse bridge was destroyed, and coarse filaments were separated from fine ones. In conclusion, both protein oxidation and NaCl had adverse effects on yak MP under different pH conditions, and protein oxidation had the lowest negative impact on MP structure at pH 6.0 and a NaCl concentration of 0.4 mol/L. 2025 Vol. 39 (6): 1-8 [Abstract] ( 31 ) 全文 ( 44 ) 9 Metabolomics Analysis of Quality Deterioration Mechanism in Refrigerated Large Yellow Croaker (Larimichthys crocea) LI Bo, GAO Xin DOI: 10.7506/rlyj1001-8123-20241106-296 Using metabolomics, this study explored the relationship between the quality deterioration and the metabolic changes in refrigerated large yellow croaker (Larimichthys crocea) during refrigeration. Key differential metabolites associated with quality deterioration across fish samples after 0, 9, and 18 days of refrigeration were identified by gas chromatography-quadrupole-time-of-flight mass spectrometry, and the metabolic pathways in which the differential metabolites may be involved were analyzed. The results showed that as refrigeration time increased, the types and contents of metabolites such as amino acids, carbohydrates, and nucleotides significantly changed in large yellow croaker muscle. The differential metabolites were primarily concentrated in amino acid metabolism pathways, such as arginine and proline metabolism; glycine, serine, and threonine metabolism; and cysteine and methionine metabolism. Proline, glutamate, isoleucine, glycine, methionine, tyrosine, valine, guanosine, uracil, ribose, thymidine, xanthine, and 5’-inosine monophosphate were identified as key differential metabolites. The degradation of amino acids and the generation of biogenic amines were closely related to the decline in the freshness and shelf life of large yellow croaker, while the degradation of nucleotide substances was related to the decrease in the taste. 2025 Vol. 39 (6): 9-14 [Abstract] ( 36 ) 全文 ( 21 ) 15 Physicochemical Properties of Highly Gelling Curdlan and Its Effects on Pork Sausage Quality YANG Yanping, CHEN Jiangping, HU Zhiqiang, YANG Xiandong, BU Hangyu, ZHOU Wenguo DOI: 10.7506/rlyj1001-8123-20241031-291 In this study, the physicochemical properties of highly gelling (H-G), moderately gelling (M-G), and lowly gelling (L-G) curdlan were comparatively analyzed as well as their effects on the quality of pork sausage. The results showed that H-G curdlan had the best gelling properties, with the highest gel strength (708.95 g·cm), hardness (5 310.32 N), chewiness (3 197.84 N·mm), and water-holding capacity (96.24%); its freeze-thaw stability (the loss rate after three freeze-thaw cycles was 43.96%) and high temperature stability (the gel dehydration rate was 7.75% after 2 h of incubation) were good and it had the best emulsion stability (which remained at 100% over 72 h of standing). Addition of H-G curdlan was the most effective in improving sausage texture and inhibiting texture deterioration after high-temperature sterilization. Compared with the blank group, addition of H-G curdlan significantly improved the water retention rate, freeze-thaw stability, and roasting resistance of pork sausage (P < 0.05), and significantly reduced the oil loss rate and cooking loss rate (P < 0.05). 2025 Vol. 39 (6): 15-21 [Abstract] ( 32 ) 全文 ( 34 )        Processing technology 22 Effects of Sous-Vide Cooking on the Quality Characteristics of Pork Sausage HUANG Yanfeng, HUANG Jiaying, LIAO Jingheng, ZHANG Longtao, MIAO Song, DENG Kaibo DOI: 10.7506/rlyj1001-8123-20241210-329 To explore the application potential of sous-vide (SV) in pork sausage processing, this study examined the effect of sous-vide cooking at different combinations of temperature (60, 65 and 70 ℃) and time (0, 1, 2, 3 and 4 h) versus traditional cooking (100 ℃ for 30 min; as control) on the cooking loss rate, pH, color, texture characteristics, shear force, nutritional components, total bacterial count and sensory characteristics of pork sausage. The results showed that as the heating temperature or time increased, the cooking loss rate, pH, redness value, and yellowness value of pork sausage showed an upward trend, the brightness value did not change significantly, and the shear force showed an overall trend of first increasing and then decreasing. In addition, nutrients such as protein and fat were not lost significantly, the total bacterial count decreased and met the requirements of the national standard for cooked meat products. Compared with traditional cooking, SV cooking effectively increased the product yield, reduced water loss, improved the texture characteristics and tenderness, and resulted in better sensory quality. The results of principal component analysis (PCA) showed that cumulatively, the four PCs extracted explained 73.582% of the total variance. According to the proposed model, pork sausage subjected to SV cooking at 70 ℃ for 3 h had the best overall sensory quality. 2025 Vol. 39 (6): 22-29 [Abstract] ( 23 ) 全文 ( 28 ) 30 Effects of Pretreatment Conditions of Cattle Skin on the Quality of Beef Meatballs ZHAO Gaiming, WANG Kai, WANG Yunxiang, RU Ang, XU Long, WANG Ke, ZHU Chaozhi, WANG Dongjie DOI: 10.7506/rlyj1001-8123-20241122-308 The purpose of this study was to explore the feasibility of using pretreated cattle skin as an ingredient in minced meat products. The effects of soaking temperature, sodium carbonate concentration, amount of iced water used during cow skin disruption, and amount of cow skin to beef on the texture characteristics, color, sensory score, yield of beef meatballs and pH of meat mince were investigated by one-at-a-time method. Furthermore, these parameters were optimized by response surface methodology. The results showed that the amounts of iced water and cow skin used significantly affected the sensory score and yield of beef meatballs (P < 0.05). The highest sensory score (82.9) and yield (120.5%) were obtained when 10% (m/m) sodium carbonate was added during cattle skin pretreatment, 219% (m/m) iced water was added during cow skin disruption, and 13% pretreated cattle skin was added to minced beef. The results of this study provide a theoretical basis for further research on the effect of cow skin on the quality of beef meatballs. 2025 Vol. 39 (6): 30-36 [Abstract] ( 24 ) 全文 ( 50 ) 37 Effect of Purple Sweet Potato Dietary Fiber on the Gel Properties of Myofibrillar Protein Under Ultrasound REN Shuang, CHEN Shunxin, YANG Lingling, CHEN Yalan, HOU Heli DOI: 10.7506/rlyj1001-8123-20241119-301 In this study, the effects of ultrasonic treatment (UT) at different powers (0, 120, 180, 240, 300, 360, and 420 W) for different durations (0, 3, 6, 9, 12, 15, and 18 min) and/or addition of purple sweet potato dietary fiber (PPDF) at different levels (0%, 1%, 2%, 3%, 4%, and 5%; m/m) on the gel properties of chicken breast myofibrillar protein (MP) were investigated. The results showed that the loss modulus (G’), storage modulus (G”), active sulfhydryl group content, surface hydrophobicity, water-holding capacity, gel strength, and textural properties increased first and then decreased with the increase in ultrasonic power, time and PPDF addition. The best gel characteristics of MP were obtained through UT for 9 min at a power of 360 W combined with addition of 4% PPDF. Both UT and addition of PPDF improved the gel properties of MP, and their combination was more effective than either alone. 2025 Vol. 39 (6): 37-45 [Abstract] ( 21 ) 全文 ( 22 )        Package & Storage 46 Effect of Cold Plasma Combined with Modified Atmosphere Packaging on the Storage Quality of Prepared Beef XUAN Wenfang, YANG Xirui, DAI Zhaoqi, HONG Wenlong, LUO Ji DOI: 10.7506/rlyj1001-8123-20241104-295 In order to develop a new active packaging technology for prepared beef, the effect of cold plasma (CP) combined with modified atmosphere packaging (MAP) with different oxygen concentrations (0%, 20%, 40%, and 60%; denoted respectively as T1–T4) on the safety, protein and fat oxidation, and physicochemical indicators of prepared beef during storage at 4 ℃ for up to 8 days was investigated using air packaging without CP treatment as control. The results showed that compared with the control group, CP combined with MAP significantly inhibited the growth of total viable count, lactic acid bacteria, Brochothrix thermosphacta and Pseudomonas during storage (P < 0.05), and this effect (except for Pseudomonas) increased with O2 concentration inside the packaging. The combined treatment inhibited the increase in pH and total volatile basic nitrogen (TVB-N) content. After 8 days, moisture content and tenderness were significantly higher in groups T1–T4 than in the control group (P < 0.05), and groups T3 and T4 had the highest moisture content and the best tenderness. However, free radicals generated by CP resulted in oxidation of proteins and lipids. Thiobarbituric acid reactive substances (TBARS) value and carbonyl content in beef significantly increased with O2 concentration inside the packaging (P < 0.05); TBARS value exceeded the limit in group T4 on the 6th day, while it was still below the limit in groups T1–T3 on the 8th day. Oxidation caused a significantly lower redness value in groups T1–T4 than the control group during the late period of storage (P < 0.05), but the color of groups T3 and T4 was still acceptable on the 8th day. In conclusion, CP combined with 40% O2 MAP maintained TBARS value below the limit during the 8-day storage period, significantly inhibited the growth of microorganisms and TVB-N content, and preserved good physicochemical indexes, thereby maintaining the quality of beef. 2025 Vol. 39 (6): 46-53 [Abstract] ( 24 ) 全文 ( 23 ) 54 Effect of Shiitake Polysaccharides on Physicochemical Properties and Antioxidant Capacity of Pork Meatballs during Refrigeration LI Lihong, ZHANG Yuting, YANG Xuhui, ZHAO Bin, HAO Weilin, WANG Yifan, YANG Jiale, SUN Huijie, WANG Xiangrong, BAI Jian DOI: 10.7506/rlyj1001-8123-20241031-288 This study explored the effects of adding shiitake polysaccharides (SP) on the physicochemical properties and antioxidant capacity of pork meatballs at different refrigeration stages (0, 2, 4, 6, and 8 days). Pork meatballs added with different amounts (m/m), namely 0% (control), 0.5%, 1.0%, 1.5%, and 2.0% of SP were prepared and evaluated for changes in moisture content, texture characteristics, degrees of lipid and protein oxidation during refrigeration. The results showed that addition of SP increased the moisture content and sensory score, and significantly decreased the hardness of pork meatballs compared with the control group (P < 0.05). With increasing addition SP, the elasticity and chewiness first increase and then decrease. SP addition increased the antioxidant potential and significantly decreased the carbonyl and sulfhydryl contents, thiobarbituric acid reactive substance (TBARS) value, and peroxide value (POV) during the refrigeration period (P < 0.05). At the late stage of refrigeration, there was no significant difference between pork meatballs added with 1.5% and 2.0% SP. In addition, correlation existed among the tested quality indicators of pork meatballs. To sum up, adding 1.5% SP was the most effective in inhibiting the oxidation of lipids and proteins and improving the quality of pork meatballs. 2025 Vol. 39 (6): 54-60 [Abstract] ( 24 ) 全文 ( 18 )        Analysis & Detection 61 Analysis of Volatile Flavor Characteristics of Popcorn Chicken with Different Frying Times Using Gas Chromatography-Ion Mobility Spectrometry and Electronic Nose Combined with Chemometrics WEI Ziyang, HEI Shenghua, WEI Zhaojun, YOU Liqin DOI: 10.7506/rlyj1001-8123-20241110-300 The volatile flavor compounds of popcorn chicken were identified using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). The overall odor characteristics of popcorn chicken samples with different frying times (2, 2.5, 3, 3.5, and 4 min) at 180 ℃ were distinguished using an electronic nose (E-nose), and the characteristic substances were analyzed using chemometrics. The results showed that a total of 74 volatile flavor compounds were identified. As the frying time increased, the contents of aldehydes, olefins, and heterocyclic compounds gradually increased. E-nose data could effectively distinguish the overall odor profiles of popcorn chicken samples with different frying times and there were differences in E-nose sensor response for them. Based on relative odor activity values (ROAVs), 14 key volatile flavor compounds were identified, among which 2,5-dimethylpyrazine, pentanal, propanal, and 3-methylbutanal had higher contribution rates for each sample. Partial least squares discriminant analysis (PLS-DA) identified six important markers, namely hexandehyde, pentanal, propanal, 2-pentanone, (E)-2-hexenal, and pyrazine, as characteristic volatile flavor compounds in popcorn chicken samples with different frying times. 2025 Vol. 39 (6): 61-67 [Abstract] ( 28 ) 全文 ( 25 )        Reviews 68 Recent Progress in the Development and Utilization of Yak Blood Protein Resources WANG Yifan, Lü Yongkang, LI Qing, ZHANG Yuhong, WANG Shanshan, HONG Hui, TAN Yuqing, LUO Yongkang DOI: 10.7506/rlyj1001-8123-20241122-309 Yak blood is one of the main by-products during the slaughter and processing of yaks. Compared with other animal bloods, yak blood has a significant advantage in terms of nutrient contents such as proteins, vitamins and minerals. Accounting for 15.5% of the whole blood, yak blood protein has a very broad prospect for exploitation and utilization. This paper focuses on the functional properties of bioactive proteins in yak blood and the techniques for their extraction. It also introduces recent progress in the development and utilization of yak blood products. Finally, an outlook on the future development trend of yak blood resources is given with a view to providing references for further development and utilization of yak blood resources. 2025 Vol. 39 (6): 68-76 [Abstract] ( 27 ) 全文 ( 30 )

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