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Quick Search     Adv Search 2025 Vol. 39, No. 10 Published: 2025-10-31 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 This study investigated the impacts of different D-isoascorbic acid concentrations (0, 0.01, 0.03, 0.05, 0.08, and 0.12 g/100 mL) on the meat color fixation effect and antibacterial activity of sodium nitrite (NaNO2). The results indicated that the presence of D-isoascorbic acid promoted the decomposition of NaNO2, this effect being more pronounced at higher concentrations. D-isoascorbic acid at 0.08 g/100 mL exhibited potent inhibitory effect against Staphylococcus aureus, increasing the production of intracellular reactive oxygen species (ROS) and simultaneously enhancing cellular membrane permeability. The antibacterial effect of NaNO2 was weakened by D-isoascorbic acid in the concentration range of 0.01–0.03 g/100 mL. When D-isoascorbic acid concentration increased from 0.08 to 0.12 g/100 mL, the antibacterial effect did not significantly change, but adverse effects on the formation of nitrosomyoglobin (NOMb) and myoglobin stability occurred. Therefore, when used as an adjuvant for NaNO2, the concentration of D-isoascorbic acid should be considered based on various indicators. 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 Objective: To study the effect of different concentrations of vitamin C on the muscle flavor characteristics of fasted and temporarily raised yellow catfish (Pelteobagrus fulvidraco), and to provide a theoretical basis for improving the muscle flavor quality of fresh yellow catfish. Methods: Yellow catfish were randomly divided into four groups: T0-0 (temporarily raised 0 d + 0 mg/L VC), T5-0 (temporarily raised 5 d + 0 mg/L VC), T5-5 (temporarily raised 5 d + 5 mg/L VC), T5-10 (temporarily raised 5 d + 10 mg/L VC), and 40 fish in each group, and the contents of free amino acids, free fatty acids, taste compounds, and volatile flavor compounds in muscle were detected. Results: The relative contents of sweet and umami amino acids in the muscle of T5-10 group were significantly higher than those in T0-0, T5-0, and T5-5 groups, and the relative content of bitter amino acids was significantly lower than that of the other three groups. The relative contents of saturated fatty acids and the taste characteristics of sour and bitter substances in the T5-10 group were significantly lower than those in the T0-0, T0-5 and T5-5 groups (P < 0.05). The content of irritating volatile compounds decreased, and the muscle flavor was enhanced. Conclusion: Adding 10 mg/L VC to the water of yellow croaker undergoing fasting and temporary rearing can significantly improve the muscle flavor of yellow croaker. 2025 Vol. 39 (10): 10-16 [Abstract] ( 29 ) 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 This study explored the antioxidant capacity of different amounts of added vitamin C and the inhibitory effects on heterocyclic amines and N-nitrosamines in smoked and cooked beef sausage, and it also revealed the underlying molecular mechanism by using density functional theory. It was found that addition of vitamin C at 500 mg/kg scavenged 60.25% of hydroxyl radical, 89.25% of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, 77.31% of superoxide anion radical and 58.46% of 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical, and reduced the contents of total heterocyclic amines and N-nitrosamines by 46% and 40%, respectively. Moreover, it had the most significant inhibitory effect on 9H-pyrido[3,4-b]indole and N-nitrosodimethylamine. Correlation analysis revealed highly significantly negative correlations between the hydroxyl radical scavenging effect and the total heterocyclic amine content, and between the DPPH radical scavenging effect and the total N-nitrosamine content (P < 0.01). Density functional theory calculations showed that the O3-H and O5-H sites of the dienol ring in the vitamin C molecule jointly dominated the radical scavenging process through hydrogen atom transfer and electron transfer-proton transfer mechanisms. In conclusion, vitamin C exhibits excellent antioxidant capacity and inhibitory effects on heterocyclic amines and N-nitrosamines in smoked and cooked beef sausage. 2025 Vol. 39 (10): 17-24 [Abstract] ( 23 ) 全文 ( 41 ) 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 In order to explore the effects of different consumption temperatures (30, 40, 50 ℃) on the perception of sweet intensity of pour sausage with different sweeteners (sucrose, erythritol, mogroside V, sucralose, erythritol-mogroside V, erythritol-sucralose, mogroside V-sucralose, erythritol-mogroside V-sucralose), sensory evaluators used time-intensity (TI) method to perceive sweet intensity of pour sausage. The results showed that the sweetness intensity of sweeteners varies depending on the matrix and consumption temperature conditions. With the increase of serving temperature, the perception of sweetness intensity of sweetener was significantly increased (P < 0.05). After adding a final salt concentration of 2 g/100 mL, the sweetness intensity of the sweeteners significantly decreased (P < 0.05). In pour sausages, the peak sweetness time ranged from 13.00 to 16.50 s. When the temperature of pour sausage was 30 and 40 ℃, the area under the curve (AUC) of the TI curves for pour sausages formulated with erythritol, mogroside V and sucralose was not significantly different from that of sucrose (P > 0.05). Except the pour sausages formulated with mogroside V-sucralose and erythritol-mogroside Vsucralose, the sweetness of the pour sausages formulated with other sweeteners reaching the swallowing point is similar to that of sucrose (P > 0.05). When the temperature of pour sausage was 50 ℃, there was no significant difference between the pour sausages formulated with erythritol-mogroside V and sucrose in AUC, peak sweetness, and peak time (P > 0.05). In conclusion, when the temperature is different, different sweeteners can be used to replace sucrose in pour sausage. 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 To compare the difference in muscle protein quality and textural characteristics of sturgeon cultured of 3 different regions in Guizhou, we analyzed the sensory quality, protein quality and muscle texture determination of 30 healthy hybrid sturgeons (Siberian sturgeon ♂ × Amur sturgeon♀) which selected from Huishui, Hezhang and Songtao. Sturgeons were under the same culture mode and the age was from 1 to 2 years old. The results showed that there was no difference in the amino acid composition of muscle from the three regions, and a total of 17 amino acids were detected, including 9 essential amino acids and 8 non-essential amino acids, of which glutamic acid was the most abundant amino acid, accounting for about 16.45% of the total amino acids, and the first limiting amino acid was methionine, the ratio of essential amino acid content to total amino acid content is about 0.44, and the ratio of essential amino acid content to non-essential amino acid content is about 0.80, both of which are higher than the standard of Food and Agriculture Organization of the United Nations/World Health Organization. The relative fatness of sturgeons in three geographical regions of Guizhou had significant differences. The relative fatness ((0.88 ± 0.12) g/cm3), color and muscle tissue scores in the sensory evaluationin of Hezhang sturgeon were significantly higher than those of Huishui and Songtao (P < 0.05). The essential amino acid indices (EAAIs) were as follows: Huishui (76.70), Hezhang (81.25), and Songtao (75.71). In terms of textural characteristics, the elasticity did not differ significantly, while the muscle hardness, cohesiveness, and chewiness of Hezhang sturgeon were significantly higher than those of Huishui and Songtao (P < 0.05). Therefore, the sturgeon of Guizhou has high nutritional value and the protein content is less affected by the region. Combined with the sensory scores and EAAI, the sturgeon from Hezhang has higher nutritional value with a shiny appearance, better flavor and muscle textural characteristics which was considered to meet human dietary norms. 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 This study aimed to establish sensory descriptors for pork paper and to examine changes in its dominant sensory attributes during consumption. A web crawler was utilized to gather 4 931 consumer reviews from e-commerce platforms. Key sensory attributes were identified using the M value method, principal component analysis, and Pearson correlation analysis. The results revealed that “friable”, “tawny”, “salty”, “crispy”, “spicy aroma”, “umami and sweetness”, “residual texture”, “mellow flavor”, and “crunchiness” functioned as the primary sensory descriptors. Among these, “crispy” and “salty” were determined to be the core sensory attributes. Temporal dominance of sensations (TDS) was employed to dynamically analyze the changes in the dominant sensory attributes of five commercially available pork paper products (WF, DL, ZR, XZ and MZ) during consumption. The results showed that the attributes “friable”, “salty”, “crispy”, and “residual texture” were consistently observed across all five samples, while “mellow flavor” and “spicy aroma” were two dominant sensory attributes to distinguish XZ and DL from the other products, respectively. Furthermore, DL exhibited a shorter duration of “residual texture” with a lower maximum dominance sensory attribute advantage rate. This study not only provides a new perspect ive for quality analysis of pork paper but also offers valuable references for the development of sensory evaluation methodologies. 2025 Vol. 39 (10): 40-48 [Abstract] ( 27 ) 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 This study investigates the effects of adding alkaline amino acids on the quality of low-salt pork emulsified sausages. In the experimental design, 0.8% (m/m) salt was utilized as the low-salt control group, while 1.6% (m/m) salt served as the normal-salt control group. L-Lysine (Lys) and L-arginine (Arg) were incorporated at concentrations of 0.5%, 1.0%, and 2.0% into the low-salt formulation. The pH and rheological properties of the meat emulsion, the water-holding capacity and microstructure of emulsified sausages, as well as the color, water state and distribution, textural characteristics, fat oxidation and protein oxidation indexes of the emulsified sausages were measured after storage at 4 ℃ for 3 and 20 days. The results indicated that all quality indices of the emulsified sausages were adversely affected by the reduction in salt content. However, with the increasing concentrations of Lys and Arg, the pH of the meat emulsion increased. Additionally, improvements were observed in water-holding apacity, color, texture properties, and moisture distribution. The microstructure was found to be denser, and lipid and protein oxidation were significantly diminished during the storage period. In conclusion, Lys and Arg can effectively mitigate the quality deterioration of low-salt emulsified sausages caused by salt reduction, demonstrating potential application value in the processing and production of meat products. 2025 Vol. 39 (10): 49-58 [Abstract] ( 36 ) 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 High-amylose starch has unique functional properties and nutritional value when applied in food. Notably, as a dietary fiber rich in resistant starch, it is able to resist enzymatic digestion in the gastrointestinal tract. In this study, porous high-amylose maize starch was prepared from high-amylose maize starch and its effect on the gel properties of surimi was evaluated. The results showed that the short-range order and relative crystallinity of the porous high-amylose maize starch decreased, the water-absorbing capacity of starch increased to 247.4% compared with high-amylose maize starch. The addition of the porous high-amylose maize starch significantly increased the relative content of immobilized water in surimi gels and enhanced the water-holding capacity. The strength, elasticity and chewiness of surimi gels reached their maximum values with the addition of 3% (m/m) of the porous high-amylose maize starch. These findings indicate that the porous highamylose maize starch can significantly enhance the overall quality of surimi gels. 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 We aimed to explore the effects of different thawing methods (air, running water, microwave, hot water, and low-temperature thawing) on the quality of surimi and fish balls. In this study, surimi was prepared form bighead carp in Nanwan Lake, frozen and stored. After being thawed, the surimi was processed into gels and fish balls. The dynamic rheological properties and water distribution in the surimi, the texture properties, color, thiobarbituric acid reactive substances (TBARS) value and thawing loss of the surimi gels, and the water distribution, texture properties, color, TBARS value, cooking loss, water content, pH and sensory quality of the fish balls were determined to select the best thawing method. The results showed that microwave allowed for rapid thawing of frozen surimi, but resulted in poor elasticity and chewiness and high thawing loss. Air thawing led to low thawing loss of surimi gels, low cooking loss and high pH value of fish balls. Low-temperature thawing resulted in stable gel network structure of surimi without protein damage, good water retention and low mobility of free water. In addition, it led to moderate proportion and large peak area of free water in fish balls, with cooking loss and TBARS value of only 8.17% and 0.388 mg/kg, respectively and good texture characteristics. Both fish balls made from low-temperature and air thawed surimi had good texture characteristics, with the former having a cooking loss of 34.93% and a water content of 80.2%, which were both significantly higher than those of the other thawing treatments (P < 0.05). Thus, low-temperature thawing had little effect on the gel network structure of surimi and resulted in low water loss, and fish balls produced from the thawed surimi had good sensory quality. 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 To explore quality changes during the processing of spicy chicken, the physical indexes of raw meat and diced chicken samples at five processing stages, including marination, deep frying for 6 and 12 min, and stir frying for 1 and 3 min, were determined, and the volatile flavor compounds were analyzed by gas chromatography-mass spectrometry (GC-MS) and GC-ion mobility spectrometry (GC-IMS). The results indicated that during the processing of spicy chicken, the brightness value significantly decreased, while both redness and yellowness values first significantly increased and then decreased (P < 0.05). During the deep-frying process, shear force, hardness and chewiness significantly increased (P < 0.05), while water content and water activity significantly decreased (P < 0.05). A total of 87 volatile flavor compounds were detected by GC-MS, and based on the odor activity value (OAV), 17 key flavor compounds were identified, the major ones being terpenes (limonene), alcohols (linalool and eucalyptol), aldehydes, ethers, and nitrogen-containing compounds; GC-IMS analysis identified 40 volatile flavor compounds, including aldehydes, terpenes, alcohols, ethers, ketones, and nitrogen-containing compounds. The volatile flavor compounds were mainly derived from lipid oxidation and spicy ingredients such as chili and Sichuan pepper. 2025 Vol. 39 (10): 75-84 [Abstract] ( 28 ) 全文 ( 17 )

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