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Quick Search     Adv Search 2025 Vol. 39, No. 11 Published: 2025-11-30 Reviews Package & Storage Basic Research Processing Technology        Basic Research 1 Non-destructive Detection of Beef Freshness Using Near Infrared Spectroscopy Combined with Grid Search-Random Forest-Adaptive Boosting Algorithm REN Zhilei, ZHAO Xiaoxiao, FENG Jing, BI Jingran, ZHANG Gongliang, HOU Hongman DOI: 10.7506/rlyj1001-8123-20250210-032 To improve the prediction accuracy of beef freshness using near-infrared (NIR) spectroscopy, we proposed a predictive model based on the combination of grid search (GS), random forest (RF) and adaptive boosting (AdaBoost). Initially, RF and AdaBoost were employed to establish a NIR spectroscopy prediction model, followed by an analysis of the prediction accuracy for total volatile base nitrogen (TVB-N) content in beef. Subsequently, the RF model, composed of multiple weak learners, was trained using the training set, and AdaBoost was used to integrate these weak learners into a strong learner through varying weights to build an ensemble model. RF was then optimized using GS to develop an AdaBoost model that integrates GS-RF as its weak learner for predicting the TVB-N content in beef. Finally, the prediction performance of the GS-RF-AdaBoost model based on NIR spectroscopy was analyzed and compared with that of the partial least square regression, RF, AdaBoost and RF-AdaBoost models. The results indicated that the GS-RF-AdaBoost model outperformed in predicting the TVB-N content in beef with the lowest root mean square error of predicyion set and the highest correlation coefficient, coefficient of determination and residual prediction deviation of predicyion set, which were 1.731, 0.969, 0.924 and 4.331, respectively. These findings confirm that integrating GS-RF-AdaBoost model based on NIR spectroscopy can effectively enhance predictive performance regarding TVB-N content in beef. 2025 Vol. 39 (11): 1-8 [Abstract] ( 32 ) 全文 ( 13 ) 9 Nutrient Composition and Quality Properties of the Muscles of Three Small-Sized Species of Tuna TIAN Shengmeng, YU Gang, MA Zhenhua, XUE Yong, XUE Changhu DOI: 10.7506/rlyj1001-8123-20250223-052 To investigate the differences in the nutritional composition and quality characteristics of tuna muscle among three small-sized species: skipjack, bonito and little tunny, commonly marketed in China, this study determined the basic nutrients, amino acid and fatty acid compositions, textural properties, color, and volatile flavor composition of tuna muscle. The results showed that the moisture contents of the three tuna species ranged from 71.95% to 75.46%, the crude fat contents from 0.24% to 0.88%, the ash contents were about 2%, and the protein contents ranged from 19.29% to 22.37%; significant inter-species differences were found only in protein contents. A total of 18 amino acids and 37 fatty acids were detected, and all three species showed well-balanced nutrient composition as important sources of high-quality protein and fatty acids. In addition, the hardness of raw flesh of little tunny was significantly higher than that of skipjack and bonito tuna, and the hardness, chewiness, and gumminess of cooked bonito tuna were the highest, whereas the flesh of skipjack tuna had the highest elasticity, moderate hardness, and the best texture characteristics. There was a significant difference in the color difference of white muscle between bonito and little tunny (P < 0.05), while no significant difference was found between skipjack and the other species; the dark meat of bonito tuna had the highest redness value, which was consistent with the visual appearance. A total of 34 volatile flavor compounds were detected, and the volatile flavor substances in the muscle of little tunny differed significantly from those in the other species. n-Pentanal, hexanal, and heptanal may contribute to the strong fishy flavor of these three tuna species. 2025 Vol. 39 (11): 9-15 [Abstract] ( 34 ) 全文 ( 66 )        Processing technology 16 Effects of Different Reheating Methods on the Eating Quality and Flavor Changes of Prepared Deep-Fried Battered Meat Strips ZHAN Jun, CAO Meng, CHEN Sen, SONG Fuxiang DOI: 10.7506/rlyj1001-8123-20250207-030 To explore the influence of different reheating methods on the eating quality and flavor of deep-fried battered meat strips (Xiaosurou in Chinese), this study evaluated the moisture content, color and sensory attributes of Xiaosurou stored at –18 ℃ for 48 h and reheated by three different methods: microwave, re-frying and air fryer. The texture characteristics, lipid oxidation, oil content and volatile flavor composition of Xiaosurou were investigated under optimal reheating treatment. The results showed that Xiaosurou re-fried at 180 ℃ for 100 s had the highest hardness (83.42 N), oil content of crust (37%), thiobarbituric acid reactive substances (TBARS) value (0.75 mg/kg) and peroxide value (POV, 0.44%). The sample microwaved at 500 W for 60 s had the highest adhesiveness (32.66 N), lowest oil content of crust (30%), TBARS value (0.48 mg/kg) and POV (0.30%). The sample reheated by air fryer at 190 ℃ for 90 s had the lowest hardness (48.2 N), chewiness (39.1 mJ), adhesiveness (14.4 N) and elasticity (2.58 mm). A total of 40, 35 and 41 volatile flavor compounds were detected in the samples reheated by microwave, re-frying and air fryer, respectively, while only 28 in the control. All three reheating methods increased the relative content of aldehydes, and new substances including hexanal, 2,4-decadienal, tetradecanal, 1-octen-3-ol, 3-carene, (Z)-caryophyllene, and heptadecane appeared during the reheating process, which jointly contributed to the characteristic flavor profile of Xiaosurou. These findings provide a theoretical basis for the selection of reheating methods for Xiaosurou. 2025 Vol. 39 (11): 16-24 [Abstract] ( 35 ) 全文 ( 74 ) 25 Effects of Different Scalding Temperatures on the Feather Removal Effect and Quality of White-Feathered Broilers CHANG Guangqiang, ZHANG Mingcheng, LI Yang, QI Yuxia, LI Hongyu, MIN Chengjun, FENG Miao, ZHENG Duoduo, LIU Dengyong DOI: 10.7506/rlyj1001-8123-20250125-027 To investigate the effect of scalding temperature on the feather removal effect and quality of white-feathered broilers, 1 200 42-day-old white-feathered broilers reared under the same conditions were randomly divided into 4 groups, which were scalded at 58, 60, 62 and 64 ℃ for 120 s, respectively. Feather adhesion, feather removal rate, damage rate and chicken breast color, drip loss rate, shear force, water content and distribution were measured. The results showed that there was no significant difference in feather adhesion on the breast, back or main feathers between the 62 and 64 ℃ treatment groups (P > 0.05). There were no significant differences in the feather removal rate among the 60, 62 and 64 ℃ treatment groups (P > 0.05). However, the claw breakage rate and shear force in the 64 ℃ treatment group were significantly higher than those of the other three groups (P < 0.05). Compared with the non-scalded group, the brightness value of breast meat increased significantly with the rise in scalding temperature (P < 0.05), and the water content declined significantly (P < 0.05). There were no significant differences in drip loss rate among the 58, 60 and 62 ℃ treatment groups (P > 0.05). In sensory evaluation, the 62 ℃ treatment group had the highest overall sensory score. Overall, scalding at 62 ℃ for 120 s is conducive to improving feather removal effect and enhancing chicken meat quality. 2025 Vol. 39 (11): 25-30 [Abstract] ( 28 ) 全文 ( 22 )        Package & Storage 31 Isolation, Identification, and Characterization of Gas-Producing Microorganisms from Ready-to-Eat Crayfish with Blown Pack Spoilage MA Xiaojiang, SONG Ziwei, LI Congcong, BAI Yue, WANG Mengxin, SUN Zhilan, LIU Fang, WANG Daoying DOI: 10.7506/rlyj1001-8123-20250210-033 The presence of gas-producing microorganisms in ready-to-eat crayfish may cause its blown pack spoilage, which significantly affects the storage period and organoleptic quality of crayfish. To investigate the causes of blown pack spoilage of ready-to-eat crayfish, gas-producing bacteria in ready-to-eat crayfish with blown pack spoilage were isolated, identified and characterized. We used high-throughput sequencing technology to analyze the dominant bacterial genera that cause spoilage of ready-to-eat crayfish, isolated the major gas-producing bacterium Weissella viridescens and the major spoilage bacterium Brochothrix thermosphacta by the traditional isolation and culture method, and characterized the physicochemical properties and gas production capacity of W. viridescens. Due to the complexity of the crayfish processing environment, the prevention and control of blown pack spoilage of crayfish during processing and storage is worth further exploration and research. 2025 Vol. 39 (11): 31-38 [Abstract] ( 27 ) 全文 ( 12 ) 39 Changes in Beef Eating Quality and Shelf Life during Superchilled Storage FENG Yujian, WANG Hongwei, MENG Lingxuan, LI Jiqiang, JIA Rongjie, HAO Jiangang, TONG Lin, ZHANG Yimin DOI: 10.7506/rlyj1001-8123-20250216-045 The study systematically investigated the effect of superchilled storage on the eating quality of beef. The changes in pH, color, shear force, purge loss rate, cooking loss rate, volatile organic compounds (VOCs), protein and lipid oxidation and total viable count were monitored during 12 weeks of superchilled storage (at –1 ℃). Sensory evaluation was carried out before and after opening the package. The results showed that the pH value remained in the pH range of fresh meat during storage. The redness value increased significantly in the 5th week and then remained at a high level, and the tenderness was improved with the increase in aging time and reached an acceptable level for consumers in the 5th week. The cooking loss rate decreased significantly in the 8th week and then remained unchanged, while the purge loss rate increased significantly in the 12th week. With the increase in storage time, both the types and contents of VOCs increased, indicating a rick of offflavor formation. Although the freshness and smell were within an acceptable range at 12 weeks, they were close to the unacceptable threshold, and there was a risk of consumer rejection. Moreover, the degrees of protein and lipid oxidation increased significantly, and the thiobarbituric acid reactive substances (TBARS) value reached up to 0.47 mg/kg. Under superchilled conditions, the growth of microorganisms was inhibited, and both the total viable count and total volatile basic nitrogen (TVB-N) content were maintained below the limits set for fresh meat. In conclusion, vacuum packaging combined with superchilled storage can maintain beef quality and prolong the shelf life, but long-term storage may lead to an increase in VOCs and inevitably cause the oxidation of proteins and lipids. 2025 Vol. 39 (11): 39-47 [Abstract] ( 29 ) 全文 ( 37 ) 48 Quality Changes of Duolang Mutton Stored at Different Temperatures before and after Roasting and Boiling CHENG Xiufeng, ZHAO Yuhang, REN Xiaona, WU Bin, SU Tingting, YU Yigang DOI: 10.7506/rlyj1001-8123-20250131-028 To investigate the changes in the quality of mutton stored at different storage temperatures before and after roasting and boiling, fresh leg meat from Duolang sheep was stored at different temperatures (4, –5, –18, and –35 ℃) for 24 h. Its quality was evaluated after thawing, boiling and roasting. Results demonstrated that the sample frozen at –5 ℃ had the highest thawing, centrifugal, boiling, and roasting loss rate (5%, 24%, 30% and 39%, respectively) while the sample frozen at –35 ℃ had lower values for all these parameters. After roasting, the sample frozen at –18 ℃ had the lowest brightness value (36.88), the sample frozen at –5 ℃ had the lowest redness value (a*; 5.36), and the sample refrigerated at 4 ℃ had the lowest yellowness value (b*; 11.60). Significant differences in a* and b* were observed among all boiled meat samples (P < 0.05), with the –18 ℃ frozen group showing the highest a* (15.09), the –35 ℃ frozen group exhibiting the lowest a* (7.53), and the 4 ℃ refrigerated group showing the lowest b* (10.40). After roasting, the –18 ℃ frozen group showed significantly higher hardness and chewiness than did the –35 ℃ frozen group (P < 0.05). After boiling, the –18 and –35 ℃ frozen groups showed no significant differences in hardness or chewiness compared with fresh meat (P > 0.05), indicating that ultra-low temperature storage maintained mutton quality. Both roasted and boiled samples of mutton frozen at –35 ℃ had higher sensory scores (90 and 88, respectively). Collectively, freezing at –35 ℃ was more suitable for the storage and preservation of Duolang mutton, ensuring its processing quality. 2025 Vol. 39 (11): 48-56 [Abstract] ( 25 ) 全文 ( 34 ) 57 Effect of Soluble Gas Stabilization Conjunction with Modified Atmosphere Packaging on the Quality of Chilled Chicken JIN Shuangshuang, LI Jing, WANG Xiaoming, KONG Xiaohui, WANG Xiaozhi, CHEN Li, HAN Minyi DOI: 10.7506/rlyj1001-8123-20250115-013 To explore the feasibility of bacteriostasis and preservation of chilled chicken cuts after soluble gas stabilization (SGS) combined with modified atmosphere packaging (MAP) technology, SGS treatment time (1, 3, 5, and 7 h) was selected as the research variable. The chilled chicken cuts were divided into control group (Con) and four treatment groups (S1 + M, S3 + M, S5 + M, S7 + M). The Con group only applied MAP (70% CO2 + 30% N2) treatment, and then stored at 4 ℃. During storage, multiple indicators such as the degree of packaging collapse, the CO2 content in the sample packaging, the total viable count (TVC) in the meat samples, pH value, color, and moisture content were measured. The experimental results showed that compared with the Con group that only applied MAP treatment, 3–7 h of SGS treatment extended the shelf life of chilled chicken cuts by 1 d. SGS treatment of 1–7 h increased significantly the CO2 content in the MAP and the brightness value of the samples during the storage period of chilled chicken cuts (P < 0.05). But it had no significant effect on the pH value, redness value, and yellowness value of the meat samples. The degree of packaging collapse significantly dropped with the extension of SGS treatment time (P < 0.05), and when the SGS treatment time was controlled within 5 h, it did not have a significant effect on the moisture content of the samples. In other words, performing SGS treatment before MAP treatment can effectively extend the shelf life of chilled chicken cuts by 1 d, and it does not have a significant impact on its physicochemical quality and sensory quality, which is a practical and effective preservation pretreatment method. 2025 Vol. 39 (11): 57-63 [Abstract] ( 26 ) 全文 ( 8 ) 64 Effect of Sheep Bone Collagen-Derived Antifreeze Peptides on Mutton Freshness during Superchilled Storage ZUO Xiaojia, CHEN Xinwen, Panaer·YIDULA, Ayipaxia·ABUDUREXITI DOI: 10.7506/rlyj1001-8123-20250223-056 This study investigated the effect of antifreeze peptides (AFP) derived from enzymatic hydrolysis of sheep bone collagen as a preservative on freshness indices of mutton during superchilled storage. Mutton was treated with AFP or one of the three traditional preservatives: chitosan, tea polyphenols and lysozyme and stored at –4 ℃ for up to 20 d. Changes in six freshness indices were examined during the storage period to develop a model for the evaluation of mutton freshness. The proposed model was applied to examine the effect of AFP and the traditional preservatives on keeping mutton freshness. The results showed that the thermal hysteresis activity of AFP was 5.2 ℃, and superchilled storage reduced the ice crystal content of the samples. Lysozyme significantly improved the tenderness of mutton (P < 0.05), while tea polyphenols significantly improved the color (P < 0.05). Both of them prolonged the shelf-life by five days compared with the untreated group. Chitosan significantly improved the pH and total bacterial count (P < 0.05) and prolonged the shelf life to 15–20 d. AFP improved all tested indicators. Notably, occurrence of the extreme acidity value in the AFP-treated group was delayed to the 15th day, and the total volatile base nitrogen (TVB-N) content was maintained below 10 mg/100 g in the first 15 d. The model results showed that AFP extended the shelf life of mutton to more than 20 d. Overall, AFP function as a cryoprotective agent to improve various mutton freshness indicators during superchilled storage, effectively prolonging the shelf life. 2025 Vol. 39 (11): 64-71 [Abstract] ( 28 ) 全文 ( 12 )        Reviews 72 Effects of Endogenous Proteases on Meat Flavor: A Review LIU Liping, HAO Danni, ZHANG Xinxiao, BIAN Huan, LI Pengpeng, WANG Daoying, XU Weimin DOI: 10.7506/rlyj1001-8123-20250125-025 Endogenous proteases play a pivotal role in the formation of meat flavor by hydrolyzing muscle proteins, releasing flavor precursor substances such as polypeptides, small peptides, and free amino acids, thereby influencing both the non-volatile and volatile flavors of meat products. This article systematically reviews the mechanisms of action of endogenous proteases (e.g., cathepsins, calpains, caspases, aminopeptidases, carboxypeptidases, and proteasomes) in the formation of meat flavor and its influencing factors. Studies have demonstrated that endogenous proteases contribute to the degradation of myofibrillar proteins, releasing flavor precursors, which participate in the Maillard reaction and Strecker degradation, consequently promoting the formation of the characteristic flavor of meat. The aim of this review is to provide insights into the contribution of endogenous proteases to meat flavor. While the role of endogenous proteases in the generation of non-volatile flavor compounds has been extensively studied, the mechanism by which they affect volatile flavor compounds needs further investigation. 2025 Vol. 39 (11): 72-81 [Abstract] ( 31 ) 全文 ( 21 )

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