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Quick Search     Adv Search 2026 Vol. 40, No. 1 Published: 2026-01-31 Reviews Package & Storage Quality & Safety Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effect of Partial Substitution of NaCl with KCl on the Endogenous Protease and Quality of Sour Meat YUAN Canqi, SHANG Huali, HUANG Shiqi, HU Qingqing, TIAN Wen, WU Xinyu, ZHANG Xinxin, ZHONG Xiaolin, ZHU Qiujin, ZHOU Ying DOI: 10.7506/rlyj1001-8123-20250303-064 Traditional sour meat fermentation relies on high concentrations of salt, and long-term consumption of sour meat will increase health risks. From the perspective of low salt fermentation, this study investigated the effect of partial replacement (0%–40%) of sodium chloride (NaCl) with potassium chloride (KCl) on the endogenous protease and quality changes of sour meat by sensory evaluation, electronic tongue analysis, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), amino acid analysis and other methods. The results showed that the 20% KCl substitution group had the highest overall sensory score, which was significantly higher than that of the control group (P < 0.05). Electronic tongue analysis demonstrated that the 20% KCl group showed significantly lower sourness, astringency, and bitterness (P < 0.05) and higher umami and saltiness intensities (P < 0.05), while there was no significant difference in richness. Moreover, its redness value, pH value and moisture content were all significantly higher than those of the control group (P < 0.05). As the level of KCl substitution increased, the endogenous cathepsin B and L activities of sour meat significantly decreased (P < 0.05), leading to reduced protein degradation. Amino acid analysis revealed that the 20% KCl group exhibited a notably lower proportion of bitter amino acids (P < 0.05) and higher proportions of umami and sweet amino acids compared to the control group (P < 0.05). Taken together, this study suggested that 20% KCl substitution is the most suitable condition for the processing of low-salt sour meat. 2026 Vol. 40 (1): 1-9 [Abstract] ( 35 ) 全文 ( 10 ) 10 Inhibitory Effect of Oregano Essential Oil Fumigation on the Repair of Sublethal Escherichia coli O157:H7 and Its Impact on Thawed Pork Quality NIU Liyuan, WU Xiaoqiao, HUO Zunyi, Lü Jing, XIANG Qisen, ZHANG Zhijian DOI: 10.7506/rlyj1001-8123-20250423-122 During the processing and circulation of frozen meat, freezing stress can induce sublethal injury in harmful microorganisms. These microorganisms are highly likely to resume growth and reproduction during the thawing and processing of frozen meat, thereby posing a potential threat to consumers’ health. This study clarified the formation pattern of sublethal Escherichia coli O157:H7 in pork under freezing stress by a selective plate-counting method. Then, fumigation treatments with six plant-derived antimicrobial agents dissolved in different solvents were screened for their antimicrobial activity against E. coli O157:H7 based on minimum inhibitory concentration (MIC). Furthermore, the impact of plant essential oil fumigation on the repair of sublethally injured E. coli O157:H7 inoculated in thawed pork was investigated. Additionally, the impact on the quality of thawed pork was evaluated by measuring total viable count, pH, color, texture properties, and thiobarbituric acid reactive substances (TBARS) value. The results showed that at –20 ℃, the sublethal rate of E. coli O157:H7 in pork significantly increased with prolonged frozen storage (P < 0.05). Fumigation with oregano essential oil dissolved in propylene glycol or absolute ethyl alcohol exhibited the best inhibitory effect against E. coli O157:H7, with MIC of 625 and 312.5 μL/L, respectively. After thawing pork frozen for 15 d and refrigerating it for 24 h, it was found that sublethally injured E. coli O157:H7 gradually recovered in the propylene glycol-treated group. Compared to the control group (propylene glycol only), oregano essential oil fumigation at 2×, 4×, and 6× MIC reduced the E. coli O157:H7 colony count on selective plates by 0.30, 0.33, and 0.58 (lg (CFU/g)), respectively. This indicates that oregano essential oil fumigation significantly inhibited the recovery of sublethally injured E. coli O157:H7 in thawed pork. Moreover, oregano essential oil fumigation at 6× MIC was able to effectively reduce the total viable count, delay the lipid oxidation, and maintain the pH, color, and texture characteristics of thawed pork. 2026 Vol. 40 (1): 10-17 [Abstract] ( 28 ) 全文 ( 2 ) 18 Effect of Bio-fermented Feed on Ferroptosis in Skeletal Muscle Cells and Meat Quality in Yellow-Feathered Broiler Chickens during Postmortem Aging HAO Danni, LIU Liping, TU Xiaohang, GUO Shiyu, YAN Junshu, WANG Daoying, XU Weimin, LI Pengpeng DOI: 10.7506/rlyj1001-8123-20250407-102 This study aimed to investigate the effects of bio-fermented feed on ferroptosis in skeletal muscle cells and meat quality in yellow-feathered chickens during postmortem aging. Sixty 41-day-old yellow-feathered broiler chickens were randomly divided into a control and an experimental group. The control group was fed a basal diet, while the experimental group was fed a basal diet supplemented with 7.5% bio-fermented feed. The feeding trial lasted 31 days. Chicken breast meat was aged at 4 ℃ and measured for pH, color, cooking loss rate, shear force, ferrous ion content, transferrin receptor 1 (TfR1) expression, lipid reactive oxygen species (L-ROS) content and mitochondrial damage after 6, 12, 18, 24 and 32 h. The results showed that bio-fermented feed effectively decreased the redness value, yellowness value and shear force of chicken breast meat. At the late stage of aging (32 h), there was no significant difference in TfR1 expression between the control and experimental groups (P > 0.05). Compared with the control group, chicken breast meat from the experimental group showed significantly higher ferrous ion and L-ROS contents (P < 0.01), weaker endogenous antioxidant capacity, higher extent of lipid oxidation and more serious mitochondrial damage. In conclusion, addition of 7.5% bio-fermented feed to the basic diet for yellow-feathered chickens improves the tenderness of chicken meat by promoting ferroptosis in skeletal muscle cells during postmortem aging. 2026 Vol. 40 (1): 18-27 [Abstract] ( 33 ) 全文 ( 8 ) 28 Screening and Identification of Lactic Acid Bacteria in Sour Meat from the Dong Ethnic Group in Western Hunan GONG Jing, ZHANG Yuwei DOI: 10.7506/rlyj1001-8123-20250319-077 To select excellent lactic acid bacteria suitable for the industrial fermentation of meat products Acid-producing bacteria were isolated from traditional Guzhang sour meat in Western Hunan and screened for fermentation characteristics. Target strains were selected by safety evaluation and comparison of growth performance and identified by their morphological, physiological and molecular biological characteristics. The results indicated that a total 48 acid-producing isolates including M1 and M40 were obtained. After 24 h of fermentation with M1, the pH of the fermentation broth decreased to 3.85 ± 0.02. This strain was tolerant to 6% (m/m) NaCl and 150 mg/kg nitrite and had strong antibacterial activity as well as good acid and spice resistance, indicating its great potential for development and application in sour meat. M1 was identified as Lactoplantibacillus plantarum. The excellent fermentation performance and safety of M1 provide high-quality microbial resources and theoretical support for the industrial production of traditional fermented meat products. 2026 Vol. 40 (1): 28-36 [Abstract] ( 28 ) 全文 ( 8 )        Processing Technology 37 Optimization of Ultrasound-Assisted Enzymatic Preparation and Structural Characteristics of Dipeptidyl Peptidase-IV Inhibitory Peptides from Ovine Bones QIAN Min, XIA Lingyan, XU Ye, TIAN Jianjun, JIN Ye DOI: 10.7506/rlyj1001-8123-20250228-059 To enhance the resource utilization efficiency and high-value development of ovine bone by-products, an ultrasound-assisted enzymatic hydrolysis method was employed in this study for the preparation of dipeptidyl peptidase-IV (DPP-IV) inhibitory peptides from ovine bones. The process conditions were optimized using response surface methodology with DPP-IV inhibition rate as the response variable. A comparative evaluation was performed on the microstructure of hydrolysates obtained with and without ultrasonic assistance. The results indicated that ovine bones had a high protein content and were rich in proline and alanine, thereby being suitable for the preparation of DPP-IV inhibitory peptides. Papain was identified as the most effective protease to release DPP-IV inhibitory peptides. Under ultrasound pretreatment, the DPP-IV inhibition rate was significantly increased from (54.70 ± 0.42)% to (60.61 ± 0.78)% (P < 0.05). The optimal process conditions were determined were as follows: ultrasonic power 410 W, ultrasonic time 30 min, hydrolysis temperature 54 ℃, hydrolysis pH 5.8, and hydrolysis duration 4 h. The DPP-IV inhibition rate of the hydrolysate under these conditions was (61.52 ± 0.37)%. Structural characterization revealed that ultrasound pretreatment caused transformation of the secondary structure of the hydrolysates from α-helix to random coil and β-sheet, thereby exposing more hydrophobic groups. Microstructural observation demonstrated that the particle size of the hydrolysate was reduced with ultrasound pretreatment, with smaller, denser and more uniformly distributed pores on the surface. Accordingly, ultrasound pretreatment was beneficial for the enzymatic hydrolysis process. 2026 Vol. 40 (1): 37-47 [Abstract] ( 28 ) 全文 ( 1 ) 48 Optimization of Plasma-Activated Water Rinsing Process for Silver Carp (Hypophthalmichthys molitrix) Surimi and Its Gel Properties ZHU Yaqing, LI Qiang, CAI Zhicheng, ZHU Jiaojiao, YUE Danhua, JIANG Shaotong, LIN Lin, LU Jianfeng DOI: 10.7506/rlyj1001-8123-20250319-081 This study aimed to investigate the effect of plasma-activated water (PAW) on the quality of silver carp surimi gels. Response surface methodology was employed to optimize the PAW rinsing process. Furthermore, the effects of four rinsing methods, namely fresh water + salt water + salt water, PAW + salt water + salt water, fresh water + salt water, and PAW + salt water, on the gel strength, water-holding capacity (WHC), texture properties, protein components, chemical forces, and microstructure of surimi were compared. The results showed that the optimal rinsing conditions were 7 min, 640 W and 27 L/min for discharge time, discharge power, and airflow rate, respectively. Under these conditions, the gel strength was 207.52 g·cm, and the WHC was 80.20%. Among the four rinsing methods, the PAW + salt water + salt water group had the highest gel strength, the weakest band corresponding to myosin heavy chain, and the lowest content of ionic bonds. The PAW + salt water group had the highest WHC, hardness, cohesiveness, adhesiveness, resilience, hydrogen bond content, and hydrophobic interaction content. Moreover, the pores in the microstructure were significantly smaller and more uniform. Therefore, rinsing with PAW + salt water can effectively improve the gel properties of surimi and simultaneously reduce the number of rinsing cycles. 2026 Vol. 40 (1): 48-57 [Abstract] ( 23 ) 全文 ( 9 )        Quality & Safety 58 Prevalence, Distribution and Diversity of Salmonella in Raw Beef Production ZHANG Haoqi, CUI Zhonglei, MAO Yanwei, DONG Pengcheng, ZHOU Guanghui, HAN Guangxing, XIAO Yang, ZHANG Yimin DOI: 10.7506/rlyj1001-8123-20250228-058 Salmonella is a foodborne pathogen that causes human diseases worldwide, and the consumption of contaminated meat products is an important cause of salmonellosis. The prevalence, contamination distribution, virulence genes, antibiotic resistance and traceability analysis of Salmonella from nine sampling sites in two beef slaughterhouses was investigated. A total of 435 samples were collected, out of which 18 (4.1%) were found positive for Salmonella. The prevalence was highest in hides (9.1%, 5/55), followed by feces (7.3%, 4/55). A total of 47 Salmonella isolates were collected from 18 positive samples, and two serotypes were detected, namely Salmonella Typhimurium (53.2%, 25/47) and Salmonella Paratyphi B (46.8%, 22/47). The strains were resistant to most antibiotics with a multidrug resistance rate of 80.85% (38/47). Multilocus sequence typing (MLST) showed that 47 strains of Salmonella produced a total of two sequence types, with a high possibility of cross-contamination between production chains. This study has revealed the key contamination links and transmission routes of Salmonella in the entire chain of beef cattle slaughter and processing, providing a scientific basis for formulating precise prevention and control measures for Salmonella. 2026 Vol. 40 (1): 58-66 [Abstract] ( 23 ) 全文 ( 5 )        Package & Storage 67 Effect of Superchilled Storage on the Quality of Soy Sauce-Braised Chicken LIU Yanyan, XIE Yong, CAI Kezhou, WANG Zhaoming, ZHOU Hui, XU Baocai DOI: 10.7506/rlyj1001-8123-20250228-057 To investigate the effect of superchilled storage on the quality of soy sauce-braised chicken, changes in the total bacteria count, pH, water-holding capacity, textural properties, muscle microstructure, color and sensory properties were analyzed under three different storage conditions, namely chilled storage (4 ℃), superchilled storage (–3.5 ℃), and frozen storage (–18 ℃). The results showed that compared with chilled group, superchilled treatment significantly inhibited microbial growth during the storage period, extended the shelf-life from 5 to 15 d while delaying the deterioration of the sensory quality of the product and slowing down lipid oxidation; after 10 d of superchilled storage, the area proportion of the space between muscle fibers increased up to 36.26% under conditions, lower than that after 10 d of frozen storage. In addition, the water-holding capacity was significantly increased (P < 0.05) and the decline in hardness and chewiness were mitigated effectively. However, the uncontrolled recrystallisation of ice crystals during long-term storage may lead to rapid deterioration of the quality of superchilled products. Overall, superchilled treatment was an effective strategy to maintain the quality of soy sauce-braised chicken during 10 d of storage. 2026 Vol. 40 (1): 67-73 [Abstract] ( 21 ) 全文 ( 8 ) 74 Effect of Non-phosphate Water-Retaining Agents on the Quality Changes of Conditioned Snakehead Fillets during Frozen Storage JIE Gang, WANG Haibin, WANG Qi, PENG Lijuan, LIU Zhengfang, LI Pei, XU Yi DOI: 10.7506/rlyj1001-8123-20250223-055 In order to improve the storage quality of frozen prepared fish fillets and to reduce the use of phosphate in the processing of fish products, the effects of non-phosphate water-retaining agents on the quality of prepared snakehead fillets during frozen storage were studied. Four non-phosphate water-retaining agents, trehalose, sodium citrate, sodium bicarbonate and L-arginine, were investigated using one-factor-at-a-time experiments. The mixing ratio of these water-retaining agents was optimized using L16 (44) orthogonal array design. The thawing loss rate, cooking loss rate, texture properties, water distribution, pH value, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARS) value, myofibrillar protein content and Ca2+-ATPase activity of the product prepared with the optimum combination were determined. The optimum formulation consisted of 0.4% trehalose, 0.8% sodium citrate, 1.5% sodium bicarbonate and 0.8% L-arginine (m/m). The results showed that with increasing frozen storage time, the thawing loss rate, cooking loss rate, TVB-N content and TBARS value of prepared snakehead fillet treated with compound phosphate, the combination of non-phosphate water-retaining agents or no additives (control) were significantly increased (P < 0.05), and the rate of increase of these parameters was lower in the non-phosphate water-retaining agent group than in the other two groups. For the three groups, the pH value showed a decreasing and then increasing trend. Among these groups, the non-phosphate water retaining agent group showed the smallest pH changes, and its texture characteristics, free water relative content, myofibrillar protein content and Ca2+-ATPase activity were significantly higher than those of the control group (P < 0.05), and also higher than those of the compound phosphate group. In summary, the combination of non-phosphorus water-retaining agents can improve the water-retaining capacity and delay the quality deterioration of frozen prepared snakehead fillets. 2026 Vol. 40 (1): 74-82 [Abstract] ( 27 ) 全文 ( 6 )        Analysis & Detection 83 Nonderivatized Liquid Chromatography-Tandem Mass Spectrometry for the Determination of Histamine in Fish Meat ZHANG Xiaomin, XIAO Jingcheng, XIAO Hongtao, WANG Sheng, SUN Rong, ZHANG Di, LI Shenghua, YANG Chunyan DOI: 10.7506/rlyj1001-8123-20250311-074 In this study, a liquid chromatography-tandem mass spectrometry (MS/MS) method was developed for the detection of histamine in fish. A 70:20:10 (V/V) mixture of methanol, acetonitrile and water containing 0.2% (V/V) formic acid was used as the extraction solvent. Lipids, proteins, and other impurities in fish samples were removed by liquid nitrogen freezing followed by centrifugation. Chromatographic separation was performed on a Diol-HILIC-120 column (2.1 mm × 100 mm, 1.9 μm) using gradient elution. The mobile phase consisted of 0.5% (V/V) formic acid solution (containing 10 mmol/L ammonium formate) and 90% (V/V) acetonitrile solution (containing 10 mmol/L ammonium formate and 0.5% (V/V) formic acid). Detection was carried out using electrospray ionization in the positive mode. The results showed that the calibration curve for histamine exhibited good linearity in the concentration range of 2–250 μg/L, with a correlation coefficient (R2) of 0.999 98. The limits of detection and quantitation were 0.5 and 1.6 μg/kg, respectively. The recovery rates for spiked samples ranged from 84.36% to 109.43%, with relative standard deviations (RSDs) below 5%. This method was used to detect 20 fish samples from 10 species sold in the market, showing that the detection rate was 95% and histamine levels in all samples were below the limit stipulated by the Chinese national standard. The proposed method is simple and highly sensitive, and enables rapid detection of histamine in fish, providing efficient and environmentally friendly technical support for the detection of histamine in fish and other aquatic products. 2026 Vol. 40 (1): 83-88 [Abstract] ( 18 ) 全文 ( 3 )        Reviews 89 Research Progress on the Impact of Meat-Based Diets on Gut Microbiota LIU Huaiyu, ZHANG Longyi, WANG Aodong, ZHOU Lianggui, XIE Shuyao, ZU Junmei, LIN Yuzhu, ZHANG Yin DOI: 10.7506/rlyj1001-8123-20250327-088 The gut microbiota is closely related to human health. It has been demonstrated that the gut microbiota plays a significant role in various physiological processes such as nutrient metabolism, immune regulation, and intestinal mucosal barrier maintenance. Dietary structure, particularly the intake of different types of meat, significantly affects gut microbiota composition and function. To systematically elucidate the relationship between meat-based foods and the gut microbiota, this paper reviews recent studies on the effects of commonly consumed types of meat (beef, pork, chicken and fish) on the gut microbiota based on the biological role it plays in obesity development and immune regulation. The intake of beef and pork increases the ratio of Firmicutes to Bacteroidetes (F/B) in the intestinal microflora in mammal (mice, rats and pigs) models and humans, up-regulates the abundance of Prevotell, Escherichia and Desulfovibrio in the mouse intestinal microbiota, and promotes intestinal colonization of Clostridium, Lachnospira and Ruminococcus in pigs and humans. In contrast, the intake of chicken and fish decreases F/B ratio and increases the abundance of Lactobacillus and Faecalibacterium. In conclusion, the effects of different meat types on the structure of gut microbiota shows cross-species conservation, which will provide a theoretical basis for future research on dietary interventions and gut microbiota modulation. 2026 Vol. 40 (1): 89-96 [Abstract] ( 29 ) 全文 ( 5 ) 97 Research Progress on the Inhibitory Effect of Plant-Derived Extracts on Heterocyclic Amines in Meat Products MA Ziyue, XIAN Yanping, SHE Wenhai, QIAN Min, ZENG Xiaofang, BAI Weidong, DONG Hao DOI: 10.7506/rlyj1001-8123-20250216-047 Heterocyclic amines are a class of hazardous substances produced during the thermal processing of foods, which have strong carcinogenicity and mutagenicity. They are mainly produced in protein-rich foods particularly meat products. Therefore, the reduction and control of heterocyclic amines in meat products have attracted increasing attention from researchers. Adding specific plant-derived extracts during meat processing is an effective means of inhibiting the formation of heterocyclic amines. However, plant-derived extracts are diverse in type, composition and function and are rich in natural compounds. Moreover, their impact on the generation of heterocyclic amines in meat products is complex. In view of this, this article introduces the formation mechanism and harms of heterocyclic amines, focusing on the effects of four plant derived extracts, including fruits, vegetables, spices, and Chinese herbs, on the generation of heterocyclic amines in meat products. It also highlights the synergistic inhibition of heterocyclic amine generation by combinations of plant-derived extracts providing a theoretical basis for research on the inhibition of heterocyclic amines and the application of plant derived extracts in meat products. 2026 Vol. 40 (1): 97-104 [Abstract] ( 30 ) 全文 ( 4 )

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