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Quick Search     Adv Search 2025 Vol. 39, No. 7 Published: 2025-07-31 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 In order to improve the flavor quality of lamb jerky and hence enhance its consumer acceptance, the effects of Lactiplantibacillus plantarum and fermentation temperatures (20 and 25 ℃) on the physicochemical properties, microbial safety, and flavor formation of semi-fermented lamb jerky were studied. The results showed that inoculation of L. plantarum and increasing the fermentation temperatures had a significant influence (P < 0.05) on the pH, coliform count, free amino acids, and volatile flavor compounds of the fermented broth and lamb during fermentation. Inoculating L. plantarum and increasing the fermentation temperature (25 ℃) reduced the pH to below 4.5 and the coliform count to below 1 (lg (CFU/g)) in the fermented broth and lamb after 48 h of fermentation, thereby improving the microbial safety. Compared to the non-inoculated control, the relative content of alanine in lamb jerky fermented by L. plantarum at 20 and 25 ℃ increased from 15.56% to 17.38% and from 12.13% to 13.48%, respectively, and the relative content of leucine from 14.61% to 15.17% and from 13.01% to 15.27%, respectively. Raising the fermentation temperature (25 ℃) increased the relative content of glutamic acid in semi-fermented lamb jerky inoculated and not inoculated with L. plantarum from 22.39% to 29.71% and from 22.32% to 39.17%, respectively. Inoculating L. plantarum and increasing the fermentation temperature (25 ℃) affected the formation of volatile compounds. Principal component analysis (PCA) performend on odor activity values (OAV) of characteristic flavor compounds showed that the main aroma contributors in semi-fermented lamb jerky were derived from lipid oxidation, lipid β-oxidation, amino acid metabolism, and lipase catalysis. Inoculating L. plantarum and increasing fermentation temperature are beneficial for the formation of volatile compounds from these metabolic pathways and thereby improve the flavor quality of fermented lamb jerky. 2025 Vol. 39 (7): 1-12 [Abstract] ( 41 ) 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 To improve the processing and utilization value of chicken protein, the γ-glutamylation conditions of chicken protein hydrolysates (CPH) were optimized based on sensory scores. A comparative evaluation was performed on the taste characteristics and anti-inflammatory effects of CPH and γ-glutamylated CPH (GCPH). The results showed that under optimized conditions (7% (m/m) glutamine, 4% (m/m) glutaminase, and glutaminase treatment for 3 h), the salty, umami, and kokumi taste of CPH was enhanced obviously. After enzymatic digestion of chicken proteins, the relative contents of peptides with molecular mass of 3-5 and 1-3 kDa were increased, the relative contents of macromolecular proteins with molecular mass > 5 kDa decreased, and the relative contents of peptides with molecular mass < 1 kDa increased significantly. The free amino acid content of GCPH was significantly lower than that of CPH ((145.00 versus 208.30 mg/g; P < 0.05). After γ-glutamylation, 11 γ-[Glu]n-AA (n = 1 or 2) and 9 γ-Glu-AA-AA were converted into γ-glutamyl peptides. Addition of 10 mg/mL CPH or GCPH significantly down-regulated pro-inflammatory factors in Caco-2 cells model (P < 0.05), and the anti-inflammatory effect of GCPH was better than that of CPH, indicating that both CPH and GCPH mitigate inflammatory response, the latter being more effective. 2025 Vol. 39 (7): 13-19 [Abstract] ( 27 ) 全文 ( 36 ) 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 This study aimed at developing a comprehensive quality evaluation model for six typical types of salt-baked chicken in Guangdong. A total of 11 key flavor compounds were identified by headspace solid phase microextraction-gas chromatography-mass spectrometry based on odor activity values (OAVs). These flavor compounds and 12 physicochemical indicators such as protein, water, and fat contents were taken as independent variables to develop a comprehensive quality evaluation model for salt-baked chicken using principal component analysis (PCA). The results showed that the first four PCs cumulatively explained 80.38% of the total variation, indicating that these PCs could well represent the original information of the quality indexes of salt-baked chicken. The model results were significantly correlated with the sensory evaluation results. The grading results of the proposed model for the six types of salt-baked chicken were essentially consistent with those of sensory evaluation. The model could provide a more intuitive and objective classification basis, which made the quality evaluation of salt-baked chicken more objective and accurate. 2025 Vol. 39 (7): 20-25 [Abstract] ( 47 ) 全文 ( 51 ) 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 This study investigated the effects of different concentrations (0, 125, 250, 500, and 1 000 μg/mL) of postbiotics derived from Lactobacillus fermentum (PLF) on the structure and oxidative properties of myofibrillar protein (MP) and the quality of minced meat. The texture, pH, water-holding capacity and endogenous enzyme activities of minced meat, and the physicochemical properties (carbonyl content, sulfhydryl content, and surface hydrophobicity), protein structural changes and protein-protein interactions (measured by Fourier-transform infrared spectroscopy, UV-vis spectroscopy and Raman spectroscopy) of PLF-MP complexes were measured to analyze the interaction between PLF and MP. The results showed that addition of PLF significantly improved the hardness, springiness, chewiness, and cohesiveness of minced meat, which was closely related to regulating the protein microenvironment and promoting gel network formation and cross-linking. Under the same oxidative conditions, the carbonyl content decreased by 24.92%, and the sulfhydryl content increased by 31.63% in the presence of 500 μg/mL PLF compared to the control group (P < 0.05). UV-vis spectroscopy revealed that PLF induced local unfolding and global refolding of MP by adjusting its microenvironment, leading to gradual embedding of aromatic amino acid residues into the hydrophobic core, thereby significantly enhancing protein structural stability. Furthermore, Fourier-transform infrared (FTIR) spectroscopy and Raman spectroscopy confirmed this process, showing that PLF modulated both the secondary and tertiary structures of MP, enhanced the regularity of the protein backbone, effectively reduced disordered regions, and improved the structural stability of proteins. In summary, addition of PLF effectively improved the quality of minced meat. 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 The purpose of this study was to compare the effects of three reheating methods: microwave, steaming, and boiling, on the quality and flavor of baked scallops. The results showed that the hardness (2 391.87 g), elasticity (0.829 mm) and cooking loss rate (44.64%) of steamed samples were significantly higher than those of the other two reheated samples (P < 0.05). Boiling yielded higher sensory scores for elasticity, juiciness and color, as well as significantly higher yellowness value than did the other reheating methods (P < 0.05). Furthermore, water distribution in boiled samples was more uniform, which facilitated the maintenance of both bound and free water. The three reheating methods had a substantial impact on the flavor profiles of baked scallops. Microwave reheating produced higher concentrations of aldehydes, such as octanal (44.45 μg/kg), pentanal (35.39 μg/kg) and isovaleraldehyde (15.71 μg/kg), contributing to fruity and almond-like aromas. Boiling resulted in elevated levels of ethyl acetate (27.91 μg/kg), contributing to sweet aroma, while steaming generated higher concentrations of octadecanal (60.64 μg/kg) and ocimene (29.73 μg/kg), responsible for spicy and herbal aromas. In summary, boiling exhibited superior performance in retaining moisture, while microwave reheating produced fruity and nutty aromas, and steaming generated herbal flavor notes. 2025 Vol. 39 (7): 35-42 [Abstract] ( 46 ) 全文 ( 36 ) 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 Curing methods have a significant impact on the quality and flavor of cured meat. To further clarify the influence of the curing methods on the characteristic flavor and quality of Hunan-style cured meat, this study evaluated the impact of dry and wet curing on the quality indicators such as moisture content, texture characteristics, and sensory attributes of Hunan-style cured meat with pork leg meat as the raw material, produced by liquid smoking. The taste-active amino acids and volatile flavor compounds in cured meat were analyzed using high performance liquid chromatography and gas chromatography-mass spectrometry, respectively. The results showed that compared with wet-cured meat, the hardness of dry-cured meat significantly decreased (P < 0.05), while its resilience significantly increased (P < 0.05). Moreover, dry curing significantly increased the contents of umami and sweet amino acids as well as volatile flavor substances such as aldehydes (P < 0.05). The results of sensory evaluation indicated that dry-cured meat had better sensory quality and higher overall acceptability. 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 Objective: To explore the effects of four thermal processing methods, namely, steaming, boiling, roasting, and frying, on the eating quality of bullfrog (Rana catesbeiana) leg meat in order to lay the theoretical basis for the optimization of its thermal processing. Methods: Thermally processed samples were obtained by steaming for 5 min, boiling for 5 min, roasting for 5 min, and deep-frying for 3 min, and examined for processing yields, basic nutrients contents, color, sensory quality, texture characteristics, moisture distribution, type and contents of volatile flavor compounds, and in vitro digestive properties. Results: The fried sample had the highest protein (26.12%) and fat (5.53%) contents. Both roasted and fried samples were harder and less tender. Boiling and roasting were more likely to result in water loss from bullfrog leg meat. Thermal treatments reduced the number of volatile compounds and decreased the digestibility of bullfrog leg meat. Conclusion: Boiling and steaming are more suitable for the thermal processing of bullfrog leg meat, which can better maintain the nutritional quality and tenderness of bullfrog leg meat while conferring it a better flavor. 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 This study aimed to analyze the changes in the freshness of salmon during refrigerated storage and to develop an evaluation model for freshness grades. During storage at 4 ℃, the changes in sensory score, total volatile basic nitrogen content, pH value, thiobarbituric acid reactive substances (TBARS) value, K value, total viable count (TVC), color, shear force, drip loss rate, and water-holding capacity were measured. Multivariate statistical methods were then applied to divide salmon freshness into several intervals and establish a discriminant model to distinguish among different freshness grades. The results indicated that hierarchical cluster analysis divided the storage period at 4 ℃ into three intervals: days 0 to 6 (fresh), days 7 to 8 (semi-fresh) and day 9 to longer (spoiled). Principal component analysis (PCA) revealed that TBARS value, TVC, and sensory score were key indicators for evaluating salmon freshness. The developed Fisher linear discriminant model effectively distinguished among the three freshness grades of salmon meat. In conclusion, this study has developed an evaluation model capable of determining the freshness grade of refrigerated salmon, which can be used to accurately assess the freshness level of refrigerated salmon meat. 2025 Vol. 39 (7): 57-64 [Abstract] ( 33 ) 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 Mutton is widely loved by consumers for its high content of high-quality protein, low cholesterol content and unique flavor. Cholesterol synthesis and its regulatory mechanism are one of the important factors that determine mutton quality. This paper reviews the content, distribution characteristics, biological functions, quantitative methods of cholesterol in mutton and provides a systematic summary of the factors (breed, feeding and management, age and gender) affecting the cholesterol content in mutton as well as the synthesis and regulatory mechanisms of cholesterol, with the aim of providing a theoretical basis and technical support for the development of high-quality, low-cholesterol mutton products. 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 Astaxanthin has attracted much attention in foods, health products, medicine and other industries due to its excellent antioxidant and blood-brain barrier penetrating properties. However, due to its water insolubility, easy degradation and inactivation, natural astaxanthin has low bioavailability, severely limiting its application. Therefore, it is of great significance to study strategies to improve the bioavailability of astaxanthin. The molecular structure, the food matrix effect and host condition have important effects on the bioavailability of astaxanthin. Studies show that the bioavailability of astaxanthin can be significantly improved by optimizing food processing, designing a scientific delivery system and building a co-digestion system. In this paper, the absorption mechanism of astaxanthin, the factors influencing its bioavailability and the methods for its improvement are reviewed, and an outlook is given on future trends and prospects for astaxanthin bioavailability research. This review is expected to provide a reference for exploring the nutritional function of astaxanthin and developing its related products. 2025 Vol. 39 (7): 73-80 [Abstract] ( 53 ) 全文 ( 25 )

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