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2025 Vol. 39, No. 10
Published: 31 October 2025
Basic Research
Processing Technology
Basic Research
1
Effect and Mechanism of D-Isoascorbic Acid on the Efficacy of Sodium Nitrite as a Food Preservative and Color Fixative
TIAN Yanan, LI Teng, LIU Yuxuan, TANG Yanhong, ZHAO Jiansheng, TIAN Xiaojing, WANG Wenhang
DOI: 10.7506/rlyj1001-8123-20250125-021
2025 Vol. 39 (10): 1-9 [
Abstract
] (
42
)
全文
(
26
)
10
Effect of Vitamin C on the Flavour of Fasted Temporarily Reared Yellow Catfish (Pelteobagrus fulvidraco)
SONG Xiangyue, LIU Shujin, HU Ao, XIONG Guangquan, WANG Lan, SHI Liu, CHEN Sheng, WANG Chao
DOI: 10.7506/rlyj1001-8123-20250113-012
2025 Vol. 39 (10): 10-16 [
Abstract
] (
28
)
全文
(
21
)
17
Inhibitory Effect of Vitamin C on Heterocyclic Amines and N-Nitrosamines in Smoked and Cooked Beef Sausage
ZHOU Yajun, MA Zhiyuan, MA Qingshu, LI Zongping, WANG Zuozhao
DOI: 10.7506/rlyj1001-8123-20250513-145
2025 Vol. 39 (10): 17-24 [
Abstract
] (
23
)
全文
(
39
)
25
Effect of Consumption Temperature on Sweetness Intensity of Pour Sausage with Different Sweeteners
YANG Mingyan, SUN Wei, WU Jincheng, LIU Dengyong, GAI Shengmei
DOI: 10.7506/rlyj1001-8123-20250103-002
2025 Vol. 39 (10): 25-33 [
Abstract
] (
22
)
全文
(
14
)
34
Analysis of Muscle Protein Quality and Textural Characteristics of Sturgeon from 3 Different Regions in Guizhou
Lü Shenghan, ZHANG Xianbo, ZENG Shiyu, LUO Tianxun, QIN Ning, ZHOU Haiping, ZHOU Zhou
DOI: 10.7506/rlyj1001-8123-20250113-010
2025 Vol. 39 (10): 34-39 [
Abstract
] (
31
)
全文
(
10
)
40
Establishment of Sensory Descriptors for Pork Paper and Dynamic Changes in Dominant Sensory Attributes during Consumption
ZHANG Mingcheng, YU Di, CHAI Huikun, MA Xiao, SHEN Haibo, LIU Dengyong
DOI: 10.7506/rlyj1001-8123-20250319-078
2025 Vol. 39 (10): 40-48 [
Abstract
] (
26
)
全文
(
11
)
Processing technology
49
Effect of Alkaline Amino Acid Addition on the Quality of Low-Salt Emulsified Sausage
SUN Qimeng, WU Yuqi, ZHAO Yanan, PAN Jinfeng, DONG Xiuping, BAI Yanhong, LI Shengjie
DOI: 10.7506/rlyj1001-8123-20241223-343
2025 Vol. 39 (10): 49-58 [
Abstract
] (
35
)
全文
(
8
)
59
Preparation of Porous High-Amylose Maize Starch and Its Effect on the Gel Properties of Surimi
ZHU Huijuan, FAN Rencui, NI Naping, WANG Zirui, ZHANG Yaqi, BAO Yulong, LI Haiteng
DOI: 10.7506/rlyj1001-8123-20250210-034
2025 Vol. 39 (10): 59-66 [
Abstract
] (
44
)
全文
(
9
)
67
Effect of Thawing Method on Physicochemical Properties of Frozen Surimi and Fish Balls
CAO Meng, LIU Chang, WANG Ying, WANG Jiale, LI Jianfang
DOI: 10.7506/rlyj1001-8123-20250120-018
2025 Vol. 39 (10): 67-74 [
Abstract
] (
30
)
全文
(
8
)
75
Changes in Physical and Flavor Quality during the Processing of Spicy Chicken
DU Jinzhao, WU Jincheng, SUN Wei, ZHANG Yingying, WANG Yuan, HUA Weiming, GAI Shengmei, LIU Dengyong
DOI: 10.7506/rlyj1001-8123-20250125-023
2025 Vol. 39 (10): 75-84 [
Abstract
] (
28
)
全文
(
17
)
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