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2025 Vol. 39, No. 7
Published: 31 July 2025
Reviews
Quality & Safety
Basic Research
Processing Technology
Basic Research
1
Effect of Lactiplantibacillus plantarum and Fermentation Temperature on the Flavor Formation of Semi-fermented Lamb Jerky
LIU Ruixi, XIONG Suyue, QI Biao, LI Jiapeng, WEI Yixuan, ZHAO Jiansheng, CHEN Xi, WANG Shouwei
DOI: 10.7506/rlyj1001-8123-20241128-314
2025 Vol. 39 (7): 1-12 [
Abstract
] (
38
)
全文
(
52
)
13
γ-Glutamylation Enhances the Taste and Anti-Inflammatory Effects in Caco-2 Cells of Chicken Protein Hydrolysates
XIAO Dongyue, ZHANG Yuqiang, DONG Hao, ZENG Xiaofang, BAI Weidong, YANG Juan
DOI: 10.7506/rlyj1001-8123-20241031-289
2025 Vol. 39 (7): 13-19 [
Abstract
] (
26
)
全文
(
35
)
20
A Quality Evaluation Model for Salt-Baked Chicken Based on Principal Component Analysis
CHEN Chao, HAN Jiajing, LI Mingyu, YAO Jing, WANG Zhenyu, ZHANG Dequan, ZHANG Chunjiang
DOI: 10.7506/rlyj1001-8123-20241209-325
2025 Vol. 39 (7): 20-25 [
Abstract
] (
44
)
全文
(
50
)
26
Effects of Postbiotics Derived from Lactobacillus fermentum on the Structure and Stability of Myofibrillar Protein
WEI Haiwang, ZHANG Yingyang, LU Xin, GAN Yusha, CHEN Ting, GAO Huiwen
DOI: 10.7506/rlyj1001-8123-20241217-340
2025 Vol. 39 (7): 26-34 [
Abstract
] (
26
)
全文
(
37
)
Processing technology
35
Effects of Different Reheating Methods on the Quality and Flavor of Baked Scallops
YANG Haozheng, CAO Junhao, QU Yang, LI Qianrui, WANG Zhen, LI Xiuxia
DOI: 10.7506/rlyj1001-8123-20241209-324
2025 Vol. 39 (7): 35-42 [
Abstract
] (
43
)
全文
(
35
)
43
Influence of Traditional Curing Techniques on the Flavor and Quality of Hunan-Style Cured Meat
TONG Ziyan, WU Wenzheng, LIU Zexing, LOU Aihua, LIU Yan, QUAN Wei, LUO Chao, SHEN Qingwu
DOI: 10.7506/rlyj1001-8123-20241016-265
2025 Vol. 39 (7): 43-48 [
Abstract
] (
27
)
全文
(
44
)
49
Effects of Different Thermal Processing Methods on the Eating Quality of Bullfrog (Rana catesbeiana) Leg Meat
WEN Xinyi, LI Qing, HONG Hui, TAN Yuqing, SHU Rui, LUO Yongkang
DOI: 10.7506/rlyj1001-8123-20241028-286
2025 Vol. 39 (7): 49-56 [
Abstract
] (
29
)
全文
(
56
)
Quality & Safety
57
Development of an Evaluation Model for Freshness Grades of Refrigerated Salmon Based on Multivariate Statistical Analysis
ZHOU Bingwu, HU Qian, LI Guoping, XING Ranran, ZHANG Jiukai, DU Xinjun, CHEN Ying
DOI: 10.7506/rlyj1001-8123-20241126-311
2025 Vol. 39 (7): 57-64 [
Abstract
] (
30
)
全文
(
15
)
Reviews
65
Advances in Cholesterol Synthesis and Regulatory Mechanisms in Mutton
MA Guolin, ZHANG Xueying, LI Yuhui, YUE Xiangpeng
DOI: 10.7506/rlyj1001-8123-20241126-313
2025 Vol. 39 (7): 65-72 [
Abstract
] (
31
)
全文
(
20
)
73
A Review of Factors Influencing Astaxanthin Bioavailability and Methods for Its Improvement
CHEN Fangtian, GU Caixia, ZHOU Qingxin, ZHANG Yong, GAO Hui
DOI: 10.7506/rlyj1001-8123-20241128-317
2025 Vol. 39 (7): 73-80 [
Abstract
] (
51
)
全文
(
24
)
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