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Quick Search     Adv Search 2026 Vol. 40, No. 3 Published: 2026-03-31 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effects of Flaxseed Gum on the Interfacial Properties and Stability of Myofibrillar Protein-Stabilized Emulsions GUO Dongxue, TANG Yueli, JIA Na, LIU Dengyong DOI: 10.7506/rlyj1001-8123-20250429-128 This study explored the effect of flaxseed gum (FG) on the interfacial properties and stability of myofibrillar protein (MP)-stabilized emulsions. The effects of using different concentrations of FG (0.8%, 1.0%, and 1.2%) alone or in combination with MP as emulsifiers on the storage stability, rheological properties, zeta potential, microstructure, interfacial adsorption, and swelling characteristics of emulsions were analyzed. The results showed that at an FG mass fraction of 1.2%, the best emulsion stability was observed. The addition of FG enhanced the electrostatic interaction and apparent viscosity of MP-stabilized emulsions. The microstructure analysis indicated that the oil droplet distribution of the emulsion formed by high concentrations of FG and MP was relatively uniform and consistent. The amount of protein adsorbed at the interface slightly increased with increasing FG concentration, and FG had a negative impact on the molecular diffusion, penetration and rearrangement behaviors of MP. Enhanced interaction between FG and MP contributed to the formation of a highly elastic film at the oil-water interface. It can be seen that FG can enhance the stability of MP-stabilized emulsion and has the potential for use in the production and development of low-fat emulsified meat products. 2026 Vol. 40 (3): 1-8 [Abstract] ( 28 ) 全文  ( 5 ) 9 Influence of Species Diversity of Coagulase-Negative Staphylococci in Starter Cultures on the Sensory Characteristics of Fermented Sausages SONG Futong, LI Ruren, TIAN Yaqin, ZHANG Di, YAO Yafang, ZHANG Nan, LI Wenqian, RONG Liangyan DOI: 10.7506/rlyj1001-8123-20250513-146 To investigate the effects of the species heterogeneity and diversity of coagulase-negative staphylococci (CNS) on the flavor characteristics and physicochemical properties of fermented sausages, binary and ternary combinations of Staphylococcus equorum EH-4 and Staphylococcus xylosus TS-1 with Pediococcus pentosaceus TP-1, S. equorum EH-4 + P. pentosaceus TP-1 (TPEH), S. xylosus TS-1 + P. pentosaceus TP-1 (TPTS), and S. equorum EH-4 + S. xylosus TS-1 + P. pentosaceus TP-1 (THE-4) were used as starters to prepare fermented sausages. The results showed that water activity (aw), moisture content and pH were all reduced, and redness value (a*) was increased in the inoculated groups compared to non-inoculated controls. In terms of volatile flavor compounds, the content of ester compounds was significantly higher and the content of acid levels was lower in the TPTS group, while the TPEH group produced a greater amount of acid compounds and consequently got a higher sensory score for sourness (7.75). By contrast, the THE-4 group exhibited a more balanced acid profile and significantly enhanced levels of key flavor-active compounds, including esters (ethyl octanoate, methyl octanoate), alcohols (1-octen-3-ol, 2,3-butanediol), and ketones (2-nonanone, 3-hydroxy-2-butanone), so that it got higher sensory scores for fruity (7.58), milky (7.86), and sweet (7.63) aroma attributes. These findings suggest that increasing species diversity of CNS in starter cultures promotes the synthesis of characteristic volatile compounds in fermented sausages, thereby improving its sensory quality. 2026 Vol. 40 (3): 9-16 [Abstract] ( 16 ) 全文  ( 5 ) 17 Mechanism of Biogenic Amine Degradation by a Highly Efficient Biogenic Amine-Degrading Strain, Saccharomyces cerevisiae Z5 FAN Rong, CHEN Li, WANG Li, TAN Xu, JIANG Ziyi, LI Ke, WANG Yuanliang DOI: 10.7506/rlyj1001-8123-20250411-107 The mechanism of biogenic amine degradation by the Saccharomyces cerevisiae wild-type strain Hl and the mutant strain Z5 and related metabolic pathways were explored through transcriptomic and metabolomic analyses. It was found that polyamine oxidase encoded by the FMS1 gene played a crucial role in degrading biogenic amines, particularly spermidine and spermine. Under amine stress, the mutant strain Z5 enhanced its degradation efficiency for biogenic amines by regulating polyamine metabolic pathways. Additionally, the glutathione metabolism pathway was found to play an important role in the amine degradation process of strain Z5. Its polyamine oxidase activity under amine stress was significantly higher than that of the wild-type strain Hl (P < 0.05). 2026 Vol. 40 (3): 17-25 [Abstract] ( 15 ) 全文  ( 2 ) 26 Effects of Yeast Strains and Their Inoculation Methods on the Eating Quality of Ready-to-Eat Fermented Sausages YAO Yafang, LI Ruren, ZHANG Jingwei, ZHANG Di, SONG Futong, ZHANG Nan, LI Wenqian, RONG Liangyan DOI: 10.7506/rlyj1001-8123-20250411-109 To investigate the effects of different yeast strains and their inoculation methods on the sensory attributes, physicochemical properties, and flavor of ready-to-eat fermented sausages, a bacterial consortium consisting of Staphylococcus equorum E-1, Staphylococcus xylosus NY-2, and Lacticaseibacillus paracasei YL-1 combined with Debaryomyces hansenii MF4, D. hansenii MF5, Candida parapsilosis MA3 or C. parapsilosis MY6 was used as a starter to produce fermented sausages. The yeast strains were inoculated either sprayed on the surface or into the interior of fermented sausages. The results showed that surface spraying with D. hansenii promoted the accumulation of esters, aldehydes, and alcohols while reducing the content of acids, thereby enhancing the sweet, floral, fruity and mushroom-like aromas of the sausage. The sausage sprayed with D. hansenii MF4 was preferred by sensory panelists, and the cross-sectional observation exhibited a ruby red color with distinct marbling. Therefore, the combination of the bacterial consortium with surface spraying of D. hansenii MF4 can effectively enhance the flavor complexity and overall eating quality of ready-to-eat fermented sausages. 2026 Vol. 40 (3): 26-35 [Abstract] ( 18 ) 全文  ( 3 ) 36 Non-targeted Metabolomics Analysis of Volatile Flavor Compounds and Investigation of Flavor-Related Genes in Yak Meat XIE Yuanyuan, ZHAO Xinhui, YANG Dongxing, DUAN Ruijun DOI: 10.7506/rlyj1001-8123-20250427-127 In order to analyze the change of volatile flavor compounds in different yak meat tissues before and after boiling, this study used headspace solid-phase microextraction gas chromatography-mass spectrometry to analyze the volatile metabolites of raw and cooked yak meat, and relative odor activity value (ROAV) were used to study the changes of volatile flavor compounds of yak meat before and after boiling. Meanwhile, the genes related to flavor metabolites were explored. The results showed that a total of 187 volatile compounds were detected, of which 34 were hydrocarbon compounds, accounting for the highest proportion, followed by ketones, esters and alcohols. In total, 11 characteristic aroma compounds (ROAV > 100) were identified in raw yak meat, three of which were the most important key aroma components (ROAV > 1 000; isobutylmethoxypyrazine, dihydro-2-methyl-3(2H)-furanone, and 2,2,6-trimethyl-cyclohexanone). Four characteristic compounds aroma were identified in cooked yak meat, and two of them were the most important key aroma components (1-(3-hydroxyphenyl)-acetone and m-xylene), whose contents increased after cooking. As the cooking proceeded, the green, sweet, citrus-like, floral, and nutty aromas gradually disappeared, while the plastic odor and the cream aroma were enhanced. A total of 14 yak flavor-related genes were identified through the National Center for Biotechnology Information nucleotide database. According to the phylogenetic tree structure, they were divided into three main branches. Meanwhile, the distribution of yak flavor-related genes on chromosome fragments was scattered and uneven. This study elucidated the composition and dynamic changes of aroma compounds of yak meat before and after boiling, and identified flavor-related genes, providing critical insights into the molecular mechanisms underlying yak meat flavor formation. 2026 Vol. 40 (3): 36-44 [Abstract] ( 20 ) 全文  ( 2 )        Processing Technology 45 Crispness Evaluation and Process Optimization of Chaoshan Beef Meatballs Based on Starch Pretreatment YAN Minyi, GUO Shanguang, XIAO Nan, AI Minmin DOI: 10.7506/rlyj1001-8123-20250506-134 This study explored the effects of using different starch sources (potato, tapioca, mung bean, pea, corn and wheat) on the crispness quality of Chaoshan beef meatballs, which are prepared using beef as the primary raw material and a water-boiling forming process. Correlation analysis and principal component analysis were used to develop an evaluation method for the crispness of beef meatballs. Furthermore, single-factor experiments were conducted to investigate the effects of the amount of added starch, starch heat treatment temperature and time, and pre-cooking temperature on the quality of beef meatballs. Response surface methodology was used to optimize the processing parameters. The results showed that the addition of potato starch was more beneficial for improving the crispness of beef meatballs. Comprehensive crispness evaluation could be conducted using hardness, adhesiveness, chewiness, and rupture force combined with sensory evaluation. The optimal processing parameters that resulted in the best quality of beef meatballs were addition of 6.30% potato starch, heat treatment at 53 ℃ for 2 min, and pre-cooking of beef meatballs at 50 ℃. 2026 Vol. 40 (3): 45-54 [Abstract] ( 20 ) 全文  ( 3 )        Package & Storage 55 Effects of Freeze-Thaw Cycles on the Quality Characteristics of Quickly and Slowly Frozen Prepared Chicken Cutlets ZHUANG Yan, LI Miaoyun, ZHENG Qiaoyun, MA Yuyin, GUO Qiqiang, YANG Shunde, WANG Yanmei, HUANG Wenquan, CAI Huidian, CAO Yong DOI: 10.7506/rlyj1001-8123-20250421-121 Using fresh unfrozen chicken breast as the control (unfrozen group), this study focuses on the effects of different freezing methods (slow freezing at ?20 ℃ and liquid nitrogen quick freezing at ?80 ℃) and freeze-thaw cycles (0–4) on the quality characteristics of prepared chicken cutlets in terms of color, water-holding capacity (WHC), texture characteristics, water distribution, total volatile base nitrogen (TVB-N) content, and thiobarbituric acid reactive substances (TBARS) value. The experimental results showed that liquid nitrogen quick freezing significantly shortened the freezing time of prepared chicken cutlets and improved the freezing rate. After one freeze-thaw cycle, the quickly frozen group exhibited significantly better WHC than the slow-freezing group (P < 0.05), along with higher relative contents of immobilized water and free water. After two freeze-thaw cycles, no significant differences in shear force were found between the quickly and slowly frozen groups and the unfrozen control group (P > 0.05). After 2–4 freeze-thaw cycles, color difference, TVB-N content, total bacterial count (TBC), and TBARS value all increased in both groups, and the difference between them was not significant under the same freeze-thaw cycle. After three freeze-thaw cycles, the TVB-N content, TBARS value, and TBC of both frozen groups were significantly higher than those of the unfrozen control (P < 0.05), and the hardness and chewiness reached the lowest level. Therefore, liquid nitrogen quick freezing can improve the water distribution and WHC of prepared chicken cutlets after one freeze-thaw cycle, while the quality difference between the two frozen groups is not significant after two and more freeze-thaw cycles. Based on all quality indicators tested without considering the freezing process, it is recommended that the number of freeze-thaw cycles for chicken cutlets should not exceed two. 2026 Vol. 40 (3): 55-61 [Abstract] ( 31 ) 全文  ( 2 )        Analysis & Detection 62 Development and Application of a Multiplex Real-Time Fluorescence Quantitative Polymerase Chain Reaction Method for Detecting Porcine-, Chicken- and Duck-Derived Components in Duck Blood Curd ZHANG Congdang, WANG Junhua, WU Haijing, WANG Yaping, WANG Shitao, BAO Jingyun, ZHANG Yaqing DOI: 10.7506/rlyj1001-8123-20250513-141 To address the adulteration of animal-derived components in duck blood products, this study developed a TaqMan probe-based real-time fluorescence quantitative polymerase chain reaction (real-time PCR) assay for identifying pig (Sus scrofa), chicken (Gallus domesticus), and duck (Anas platyrhynchos)-derived components in duck blood curd. Universe primers were designed based on the conserved regions of mitochondrial 16S rDNA sequences from these species, as well as species-specific molecular beacon probes (Z-Probe, J-Probe and Y-Probe) for their variable regions. The reaction conditions were optimized and the PCR assay was validated for specificity and sensitivity, and established a real-time PCR detection system. Furthermore, it was used to detect the adulteration of 19 non-prepacked duck blood curd samples from local markets. This assay allowed simultaneous differentiation of species-specific fluorescence signals in a single-tube reaction, demonstrating high specificity and sensitivity with an absolute limit of detection (LOD) of 0.06 ng/μL and a relative LOD of 0.1% in duck blood products. Out of the 19 samples, one was positive for pig-derived components, 11 were positive for chicken-derived components, and 12 were positive for duck-derived components. This result was consistent with that of the real-time PCR method specified in the Chinese National Standard (GB/T 38164-2019) Identification of animal ingredient from common livestock and poultry–Real-time PCR, but our method was more sensitive. In conclusion, this method can effectively and accurately identify porcine and chicken adulterants in duck blood products, providing an accurate and robust technical approach for multi-species identification of animal-derived products. 2026 Vol. 40 (3): 62-68 [Abstract] ( 13 ) 全文  ( 2 )        Reviews 69 A Review of the Impact of Heat Shock Proteins on the Tenderness of Meat Products HE Hongjing, LIU Dengyong, ZHANG Muhan, WANG Daoying DOI: 10.7506/rlyj1001-8123-20250427-126 Tenderness is one of the most important quality indexes of meat products. Meat tenderness is affected by many pre-and post-slaughter factors. Heat shock proteins (HSPs) are highly conserved proteins produced by the body in response to stress. They are classified into many types and have various biological functions such as acting as molecular chaperones. Recent studies have shown that HSPs can regulate meat tenderness during postmortem aging by inhibiting myofibrillar protein degradation, modulating cell apoptosis and affecting protease activity. In this paper, the correlation between HSPs and meat tenderness is reviewed, aiming to provide a reference for further studies to understand the mechanism behind the influence of HSPs on meat tenderness, improve meat quality and develop new processing technologies. 2026 Vol. 40 (3): 69-75 [Abstract] ( 28 ) 全文  ( 2 ) 76 Research Progress on Quality Improvement of Minced Meat Products Based on Protein-Water Interactions LEI Chaojie, WANG Jing, YI Changsong, CHENG Tiantian, CHEN Yuanmeng, YANG Zhi, YANG Huijuan DOI: 10.7506/rlyj1001-8123-20250303-066 With the continuous improvement of people’s living standards, minced meat products have gradually become the new favorite on the dining table due to their rich nutritional value and convenience for consumption. Minced meat contains a high protein content and a balanced amino acid profile, and deep processing and modification of minced meat protein can optimize its processing adaptability and product stability, expanding the application market. This paper focuses on exploring the interaction mechanism between protein and water in minced meat, and analyzes the key factors affecting their interaction such as pH value, ionic strength and temperature, providing a theoretical basis and technical support for improving the processing performance of minced meat protein and developing new minced meat products and offering references for the innovative development of the food industry. 2026 Vol. 40 (3): 76-81 [Abstract] ( 16 ) 全文  ( 2 ) 82 Research Progress on the Application of Electric Field Sterilization Technology in the Meat Industry XU Yingying, LI Lingyun, LI Dongling, KONG Xiaohui, DENG Shaolin, WANG Xiaoming, HAN Minyi DOI: 10.7506/rlyj1001-8123-20250415-110 Electrostatic field sterilization technology is safe and efficient, and causes neither physical damage nor chemical residue, thus having broad application prospects. This paper gives an overview of the similarities and differences among three different types of electric fields, distinguishes among them from the perspective of physical characteristics, and reviews existing knowledge on their principles. Meanwhile, it analyzes the differences among different electric field devices and their influence on the sterilization effect, and summarizes their main application scenarios in the sterilization of meat and meat products. Finally, it provides an outlook on the future prospects of this field, with the aim of providing theoretical support for the wide application of electric field technology. 2026 Vol. 40 (3): 82-90 [Abstract] ( 14 ) 全文  ( 2 ) 91 Research Progress on Visual Intelligent Labels for Monitoring the Freshness of Chilled Meat LIANG Weiwei, BIAN Chun, PAN Nan, XIA Xiufang DOI: 10.7506/rlyj1001-8123-20250423-124 With the increasing consumer demand for chilled meat, the assessment and real-time monitoring of its freshness have become one of the current research hotspots. Since traditional freshness detection methods have several drawbacks such as time-consuming processes, low sensitivity, and complex operation, developing convenient, intuitive, and cost-effective freshness detection technologies is of utmost importance. As a typical representative of intelligent packaging, visual intelligent labels can convert the interaction between indicators contained within them and spoilage metabolites in meat into visual signals, enabling real-time monitoring of chilled meat freshness. This paper outlines the spoilage pathways and characteristic metabolites of chilled meat during storage and distribution and explains the color development mechanism of visual intelligent labels at the molecular level. Besides, it reviews the classification of visual intelligent labels and their application in monitoring chilled meat freshness and discusses the challenges and solutions for the commercial application of visual intelligent labels, aiming to provide theoretical support for the innovative development of chilled meat quality monitoring technologies. 2026 Vol. 40 (3): 91-103 [Abstract] ( 12 ) 全文  ( 6 )

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