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Quick Search     Adv Search 2025 Vol. 39, No. 9 Published: 2025-09-30 Reviews Quality & Safety Basic Research Processing Technology        Basic Research 1 Proximate Nutrient Characteristics of Biceps femoris and Longissimus dorsi Muscles of Hulunbuir Grassland Short-Tailed Sheep SU Zhen, WU Zhihua, YI Lan, ZHU Sijia, GU Yu, GUO Jun DOI: 10.7506/rlyj1001-8123-20241231-354 A total of 214 samples of the biceps femoris and longissimus dorsi muscles of Hulunbuir grassland short-tailed sheep as well as sheep and goats from the other regions of Ordos, Alxa, Ningxia and Yulin were collected for determination of proximate nutrients (moisture, ash, fat and protein) and descriptive statistics and cluster analysis were conducted. Results showed the moisture, protein, fat and ash contents in the muscles of grassland short-tailed sheep were (75.86 ± 2.96)%, (20.88 ± 2.90)%, (2.91 ± 2.26)%, and (1.65 ± 0.78)%, respectively. The moisture content was lower than the limit (≤ 78%) stipulated by the Chinese national standard Permitted level of moisture in meat of livestock and poultry (GB 18394–2020). The muscles of sheep in the Hui Sumu wetland and the Yimin Sumu grassland-forest ecotone showed significantly higher moisture contents (P < 0.05 and P < 0.01, respectively) but lower intermuscular fat contents (P < 0.01) than did those in East Sumu of the Sini River. Moisture content was significantly higher (P < 0.01) and ash and protein contents were significantly lower (P < 0.01) in the muscles of lambs than adult sheep (P < 0.01). The muscles of grassland short-tailed sheep showed no significant difference in protein content compared with other breeds in Hulunbuir (P > 0.05), but significantly higher intermuscular fat content compared with local goats (P < 0.05). The muscles of sheep in Hulunbuir exhibited significantly higher moisture content than did those in all other regions except Ningxia (P < 0.05) but significantly lower intermuscular fat content than did those in Ordos and Alxa (P < 0.05). Cluster analysis showed a clear separation among sheep muscle samples from different regions, indicating differences in nutrient composition. The contributions of nutrients to the separation decreased in the order of moisture > ash > fat > protein. In summary, there are regional and breed differences in the proximate nutrient composition of grassland short-tailed sheep muscles. 2025 Vol. 39 (9): 1-7 [Abstract] ( 41 ) 全文  ( 18 ) 8 Effect of Heating Temperature and Storage Time on Thermal Shrinkage Characteristics of Thawed Lamb KONG Shiquan, LIU Sijia, SHI Zhenxiao, WANG Heda, ZHANG Zhisheng, QI Wenhui, RAO Weili, SHI Zidan, LI Jinhuo DOI: 10.7506/rlyj1001-8123-20240918-244 To investigate the effects of storage time and heating temperature on the thermal shrinkage characteristics of lamb meat, this study measured the transverse, longitudinal and area shrinkage rates rates of ex vivo muscle fibers and endomysium of thawed lamb meat stored at 4 ℃ for 0, 1, 5 and 7 days under different heating temperatures (50, 60, 70 and 80 ℃). Additionally, microstructural changes (porosity, distance between muscle fiber bundles and distance between muscle fibers) were analyzed after heating. The results indicated that storage time, heating temperature and their interaction significantly influenced the transverse, longitudinal, and area shrinkage rates of both ex vivo muscle fibers and endomysium (P < 0.001). Higher heating temperatures resulted in greater transverse and longitudinal shrinkage rates of ex vivo muscle fibers and endomysium. The patterns of changes in shrinkage rates of ex vivo muscle fibers and endomysium with storage time differed at different heating temperatures. The shrinkage temperatures and amplitudes of endomysium and muscle fibers occurred asynchronously during heating, leading to alterations in the internal pore structure of lamb meat. Storage time, heating temperature and their interaction significantly affected the porosity, the distance between muscle fiber bundles, and the distance between muscle fibers (P < 0.001). After 5 days of storage, the cross-sectional area of muscle fibers significantly increased, and significant shrinkage occurred after heating (P < 0.05). In conclusion, appropriate storage time and lower heating temperatures can mitigate muscle shrinkage during thermal processing, thereby improving the quality of lamb meat. 2025 Vol. 39 (9): 8-14 [Abstract] ( 28 ) 全文  ( 9 ) 15 Preparation and Functional Characteristics of Calcium-Chelating Peptides from Horse Bone Marrow Collagen ZHENG Lingna, ZHOU Chenglin, GUZALNUR·Askar, CAO Bo, PARHAT·Rozi DOI: 10.7506/rlyj1001-8123-20250113-008 To improve the comprehensive utilization of horse slaughter and processing by-products, horse bone marrow collagen was hydrolyzed with different proteases for the preparation of calcium-chelating peptides using calcium gluconate as the calcium source, whose functional properties were evaluated. Protein content was determined by the BCA assay, structural characterization was performed by ultraviolet (UV) spectroscopy, Fourier transform infrared (FTIR) spectroscopy, and scanning electron microscopy (SEM), and in vitro antioxidant activity was tested. The results showed that the calciumchelating peptide prepared using pepsin had the highest protein content (39.97%). The UV and FTIR spectra of both the peptides and calcium-chelating peptides exhibited characteristic absorption peaks. SEM showed that calcium-chelating peptides formed a dense structure with a rough surface composed of accumulated particles. The element analysis showed that the peptides prepared using alkaline and neutral proteases had a strong affinity for calcium. The half maximal inhibitory concentration of the calcium-chelating peptides prepared using alkaline and neutral proteases, papain and pepsin were 0.21, 1.20, 0.56, and 0.23 mg/mL for scavenging capacity of 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) cation radical, and 0.96, 2.04, 1.27, and 0.48 mg/mL for ferrous ion chelating capacity, respectively. The calcium-chelating peptide obtained using pepsin had the highest oil-holding capacity (38.07 g/g), while that obtained using alkaline protease had the highest water absorption capacity (5.82 mL/g) and emulsifying activity index (1.56 m2/g). In conclusion, calcium chelating can increase the calcium content of horse bone marrow collagen-derived peptides while improving their antioxidant activity and physicochemical properties. 2025 Vol. 39 (9): 15-25 [Abstract] ( 34 ) 全文  ( 5 ) 26 Analysis of Mass Transfer Kinetics during Seriola dumerili Wet-Curing CHEN Junbin, ZHANG Yajie, XIE Songzhen, WANG Minjie, ZHONG Saiyi, HONG Pengzhi, ZHU Chunhua, LIU Shouchun DOI: 10.7506/rlyj1001-8123-20250120-016 The influence of different temperatures (4, 10 and 20 ℃) and salt concentrations (5%, 10% and 15%) on mass transfer kinetics during the wet-curing process of Seriola dumerili was analyzed. The changes of mass, water content, and salt content in fish meat were measured to explore the relationship between curing conditions and mass transfer. The results showed that the pattern and kinetic parameters of mass transfer during S. dumerili wet-curing could be changed by controlling the temperature and salt concentration. At a constant temperature, the effective diffusion coefficient (De) first increased and then decreased with increasing salt concentration, and at 10% salt concentration the maximum values of 3.69 × 10-10, 4.25 × 10-10 and 4.49 ×10-10 m2/s were observed for 4, 10 and 20 ℃, respectively. At a constant salt concentration, the De increased with increasing temperature. At 10 ℃, the middle values of 4.08 × 10-10, 4.25 × 10-10 and 3.06 × 10-10 m2/s were obtained for 5%, 10% and 15% salt concentrations, respectively. Taking into account the quality, safety, diffusion rate, yield and curing efficiency comprehensively, the suitable curing conditions were determined as follows: 10 ℃, 10% salt and 6 h. Furthermore, the mass transfer prediction model and the kinetic parameters calculated from the diffusion formula had a good linear relationship. The verification results confirmed the accuracy of the predictive model for the salt content of cured S. dumerili. 2025 Vol. 39 (9): 26-34 [Abstract] ( 35 ) 全文  ( 10 )        Processing technology 35 Effect of Staphylococcus xylosus YCC3 on the Quality of Fermented Sausage DONG Yingying, LIU Ying, LI Xiaodong, HE Ning, ZHU Yingchun DOI: 10.7506/rlyj1001-8123-20241231-355 Fermented sausages are rich in nutrients, have a unique flavor, and boast a long shelf life. However, naturally fermented sausages are often plagued by contamination by spoilage microorganisms and unstable quality. As a result, the addition of starter cultures is commonly employed to enhance sausage quality. In this study, the effect of Staphylococcus xylosus YCC3 on improving the quality of fermented sausage was investigated by measuring the pH, water activity (aw), color, texture characteristics, pigment content, thiobarbituric acid reactive substances (TBARS) value, peroxide value (POV), and nitrite content during the ripening process. Fermented sausage prepared with only acidifiers served as control. Additionally, the free amino acid content and sensory evaluation of the final products were determined. The results showed that compared with the control group, inoculation with S. xylosus YCC3 improved the color and texture characteristics of the sausage, promoted the decrease in the pH, significantly lowered the TBARS value and POV (P < 0.05), and reduced the generation of nitrite. At the end of ripening, a total of 16 free amino acids were identified in both fermented sausages, and the contents of total amino acids, sweet amino acids, umami amino acids, and essential amino acids in the YCC3 group was significantly higher than those observed in the control group (P < 0.05). Inoculation with S. xylosus YCC3 improved the sensory score of fermented sausage. In conclusion, inoculation with S. xylosus YCC3 was able to improve the physicochemical properties of fermented sausage and enrich its amino acid content while ensuring its safety for consumption. 2025 Vol. 39 (9): 35-42 [Abstract] ( 36 ) 全文  ( 46 ) 43 Evolution of Physicochemical Properties and Flavor of Low-Salt, Short-Term Fermented Largemouth Bass with Lactiplantibacillus plantarum ZHOU Yangkaiming, YAN Zikang, LI Xiangxiang, ZHANG Tianyi, LI Zongjun DOI: 10.7506/rlyj1001-8123-20250216-042 To reduce the salt content and off-odor of traditional stinky bass products, low-salt, short-term fermentation was carried out using Lactiplantibacillus plantarum. The changes in taste and flavor during the fermentation process were examined by determining moisture content, pH, organic acids, free amino acids, and volatile flavor compound contents. To determine the optimal fermentation time, sensory evaluation was conducted and sensory data were analyzed using fuzzy mathematics. The results demonstrated that tartaric and succinic acids were the major flavor-active organic acids, imparting refreshing umami and sour tastes to fermented bass. Glu, Arg, and His were determined as the key umami, sweet, and bitter taste amino acids, respectively. The dynamic variations in free amino acid concentrations significantly enhanced the richness of flavor. At the early and middle stages of fermentation, the odor characteristics gradually transited from earthy odor to citrus-like aromas and then to coriander- and mint-like aromas at the late stage with malodorous compounds including trimethylamine being below detectable levels. The results of sensory evaluation based on fuzzy analysis showed the optimal fermentation time to be 36 h. The 36 h fermented sample exhibited a pearly white appearance with glossy luster, characterized by rich umami and sweet tastes, strong fishy and unique fermented aromas, firm and elastic texture showing well-defined flaky separation (“garlic-clove” muscle structure) with smooth and burr-free surface. 2025 Vol. 39 (9): 43-53 [Abstract] ( 24 ) 全文  ( 10 ) 54 Effect of Xylose-Assisted Salting on the Flavor Characteristics of Thermally Processed Mackerel Fillets WANG Dajun, ZHANG Shumin, JIANG Xin, SHI Wenzheng DOI: 10.7506/rlyj1001-8123-20241228-350 To investigate the effect of xylose-assisted salting on the color and flavor qualities of steamed and baked mackerel fillets, the color, taste, odor and volatile flavor compounds of mackerel fillets with different salting treatments were determined using a colorimeter, an electronic tongue, an electronic nose and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). Compared with the control group, xylose-assisted salting resulted in the generation of more odorant compounds. A total of 36 volatile flavor compounds were identified in steamed and baked mackerel samples, and the samples undergoing xylose-assisted salting were found to contain increased levels of alcohols, aldehydes and ketones, furans, among other volatiles. The relative contents of 2-methylbutyraldehyde, 3-methyl-2-butenal and 1-penten-3-ol were higher in steamed and baked fillets. Xylose-assisted salting promoted the Maillard reaction, causing decreased brightness and darker color. The electronic tongue results showed that the major taste characteristics were umami and sweetness. Relative to the control group, xylose-assisted salting resulted in the most pronounced changes in the sweetness of mackerel fillets and significantly improved richness. The results of this study provide a theoretical basis for mackerel processing and product development. 2025 Vol. 39 (9): 54-61 [Abstract] ( 27 ) 全文  ( 9 )        Quality & Safety 62 Pollution Analysis and Health Risk Assessment of Perfluorinated Compounds in Commercially Available Pork and Its By-products CHENG Yan, ZHANG Siwei, GAO Xiangna, LI Dongmei DOI: 10.7506/rlyj1001-8123-20250113-009 Objective: To analyze the contamination status of perfluorinated compounds (PFCs) in pork and its by-products on the market and to assess the health risk associated with consumption of them. Methods: A total of 25 PFCs in 85 samples of 7 kinds were determined by liquid chromatography-tandem mass spectrometry to explore their pollution characteristics and assess their potential health risks based on hazard ratio (HR). Results: PFCs were widely detected in pork and its by-products on the market at concentrations of 1.18%–55.29%. Perfluorobutyric acid, perfluorononanoic acid, and perfluorooctane sulfonic acid (PFOS) were the main pollutants. The main pollutant in pig liver was PFOS, and its total PFC content was the highest (43.14 μg/kg). Conclusion: A total of 13 PFCs were detected at low levels in the 85 samples. The health risk assessment showed that they would not cause harm to the health of adults and children. 2025 Vol. 39 (9): 62-68 [Abstract] ( 33 ) 全文  ( 8 )        Reviews 69 Research Progress on the Application of Modified Polylactic Acid Materials in Meat Packaging LI Xiao, GUO Nannan, WANG Cheng, KONG Xinxin, PAN Daodong, ZHANG Tao DOI: 10.7506/rlyj1001-8123-20250120-017 Polylactic acid (PLA) is a biodegradable bio-based material that has shown great potential in the field of food packaging due to its excellent biodegradability and environmental friendliness. However, PLA has limitations in terms of heat resistance, toughness and barrier properties, restricting its application. Therefore, physical and chemical modifications have been employed to enhance the performance of PLA to make it suitable for meat packaging. This paper provides a detailed discussion on the physical and chemical modification methods of PLA, as well as its application in meat packaging by virtue of gas barrier properties, antibacterial properties and mechanical performance. 2025 Vol. 39 (9): 69-77 [Abstract] ( 33 ) 全文  ( 8 ) 78 Meat Flavor Enhancement: A Comprehensive Review of Formation Mechanism, Key Influencing Factors, and Regulatory Strategies WU Jie, LI Xinxin, JI Yebiao, LI Hao, YAO Zekai, WANG Ying, XIN Haiyun, LI Baohong, CHENG Leiyan, MENG Fanming DOI: 10.7506/rlyj1001-8123-20250110-005 This paper provides a systematic review of the mechanism by which fat influences the flavor of meat and the regulatory pathways involved. During meat cooking, lipid oxidation and its interaction with the Maillard reaction produce a range of volatile organic compounds, which are key contributors to meat flavor. This article outlines the factors that affect meat flavor, including fatty acid composition, processing methods, and storage conditions. It also introduces the various techniques for detecting meat flavor, such as mass spectrometry, lipidomics, and electronic nose. Finally, the review summarizes the strategies for improving meat flavor, aiming to provide theoretical support for enhancing meat quality. 2025 Vol. 39 (9): 78-84 [Abstract] ( 37 ) 全文  ( 21 )

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