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Quick Search     Adv Search 2026 Vol. 40, No. 5 Published: 2026-05-31 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effects of Poria cocos Polysaccharide on the Physicochemical Properties and Gel Characteristics of Surimi Prepared from Fish in Nanwan Lake CHEN Qiuyi, JIN Yuhui, YANG Liu, LI Jiuju, WANG Rongrong, XING Shujie DOI: 10.7506/rlyj1001-8123-20250714-225 Our aim was to investigate the effects of Poria cocos polysaccharide (PCP) on the physicochemical properties and gel characteristics of surimi prepared from fish from Nanwan Lake. Myofibrillar proteins extracted from surimi added with PCP at different levels (1.0%, 1.5%, 2.0%, 2.5%, and 3.0%; m/m) were evaluated for turbidity, surface hydrophobicity and active sulfhydryl group content. The whiteness, gel strength, sensory score, dynamic rheological properties, protein secondary structure, and microstructure etc. of the composite surimi gels were analyzed. The results showed that with increasing the amount of PCP added, the turbidity of myofibrillar proteins from the surimi increased, the whiteness decreased, and the gel strength increased first and then decreased. When the addition level of PCP was 2.0%, the surimi gel strength reached a maximum of 654.48 g·cm. Additionally, the surimi gel had the highest storage modulus (G’), with significantly higher hardness, sensory scores, water-holding capacity, and active sulfhydryl group content compared to the control group. Meanwhile, its cooking loss rate, water activity, surface hydrophobicity, and thiobarbituric acid reactive substances (TBARS) value were significantly lower than those of the control group (P < 0.05). The relative contents of β-turn and α-helix conformations were reduced, and the relative content of β-sheet was increased, thereby leading to the formation of denser networks with smaller pore sizes in the surimi gel. In conclusion, the addition of 2.0% PCP to the surimi facilitates the formation of a compact gel network structure, thereby enhancing its gel quality. 2026 Vol. 40 (5): 1-9 [Abstract] ( 88 ) 全文 ( 40 ) 10 Influence of Amount and Hydration Ratio of Added Quinoa Flour on the Gel Properties of Pork Myofibrillar Protein and the Quality of Emulsified Sausage SUN Dandan, JIANG Yiqi, LUO Xin, WANG Xiujiang, MAO Yanwei, YANG Xiaoyin, ZHANG Yimin, LIANG Rongrong DOI: 10.7506/rlyj1001-8123-20250528-165 Our goal was to explore the effects of adding hydrated quinoa (Chenopodium quinoa Willd) powder at different amounts (0, 5, 10, 15 g/100 mL) on the gel properties of pork myofibrillar protein and the effects of hydration ratios (1:1, 1:2, and 1:3) on the emulsifying stability of minced pork and the pH, cross-sectional surface color (brightness value, redness value, and yellowness value), water-holding capacity (cooking loss, centrifugal loss, and storage loss), texture, and sensory score of emulsified pork sausage during storage. The results showed that adding 5–10 g/100 mL quinoa powder significantly increased the water-holding capacity, viscosity and elasticity of pork myofibrillar protein gel. When the addition amount reached 15 g/100 mL, severe fractures occurred in the gel. Therefore, the optimal addition amount of quinoa flour was determined to be 10 g/100 mL. The hydration ratio of quinoa flour significantly affected the cross-sectional surface color, water-holding capacity, texture and sensory evaluation of sausages. The color and texture characteristics of sausages in the 1:2 group were significantly better than those in the 1:1 group, and the former group was able to maintain good emulsifying stability of the minced pork. When the hydration ratio increased to 1:3, the water-holding capacity of sausages significantly decreased, both the texture and sensory evaluation score significantly changed, and the overall acceptability decreased. Therefore, the optimal hydration ratio of quinoa flour was determined to be 1:2. 2026 Vol. 40 (5): 10-18 [Abstract] ( 61 ) 全文 ( 30 ) 19 Preparation and Structural Characterization of Lüeyang Black-Bone Chicken Peptide-Calcium Chelate CHEN Liwei, CHEN Rui, LI Haicheng, ZHOU Qinzhou, ZHANG Xinyue DOI: 10.7506/rlyj1001-8123-20250617-188 A suiable enzyme for the preparation of peptides (BCP) from the meat of Lüeyang black-bone chickens was selected based on calcium-chelating capacity and degree of hydrolysis. Furthemore, single-factor experiemnts and response surface methodology were used to optimize the preparation process of BCP-calcium chelate, which was structurally characterized. The results showed that a sequential combination of papain and flavourzyme was the most suitable enzyme for the preparation of BCP. The preparation conditions that provided maximum calcium-chelating capacity (60.19 mg/g) were determined as 1:1, 7.0 and 51 ℃ for mass ratio between peptide to calcium, pH and chelating temperature, respectively. Scanning electron microscopy (SEM) results showed that aggregation occurred, and the structure became denser after chelation. Fourier transform infrared (FTIR) spectroscopy, ultraviolet (UV) absorption spectroscopy, fluorescence spectroscopy, and X-ray diffraction (XRD) pattern showed that BCP formed a chelate complex with calcium ions, and its binding sites may be located at the amino and carboxyl groups along the peptide chain. 2026 Vol. 40 (5): 19-26 [Abstract] ( 73 ) 全文 ( 9 )        Processing Technology 27 Effects of High Voltage Electrostatic Field Treatment on Muscle Quality and Water Distribution Characteristics in Channel Catfish ZHANG Xianshan, GUO Bingbing, SHI Liu, CHEN Sheng, WU Wenjin, GUO Xiaojia, CHEN Lang, ZHOU Zhi, WANG Lan DOI: 10.7506/rlyj1001-8123-20250516-155 This study investigated the effects of different durations (5, 10, 15, 20, and 25 min) of high voltage electrostatic field (HVEF) treatment on the microstructure, intermolecular interactions, protein secondary structure, pH, shear force, whiteness, textural properties, water-holding capacity, moisture content, and water distribution etc. in fresh channel catfish muscle. The results showed that compared to the control group, the 5-, 10-, 15-, and 20-min treatment groups exhibited a more ordered arrangement of muscle fibers with no significant changes in gaps between muscle fibers. HVEF treatment significantly reduced the content of ionic bonds (P < 0.05), but had no significant effects on hydrogen bonds, hydrophobic interactions, or protein secondary structure. After HVEF treatment, no significant changes were observed in the moisture content, whiteness, or textural properties of the fish muscle. In the 20-min treatment group, the transverse relaxation time of immobile water (T22) shortened, and the relative content of free water (P23) decreased to 1.60%. Relative to the other treatment groups, the 25-min treatment group showed increased gaps between muscle fibers, along with reduced moisture content and shear force. Overall, HVEF treatment for 20 min had no significant impact on muscle quality or water distribution in channel catfish fillets. 2026 Vol. 40 (5): 27-35 [Abstract] ( 77 ) 全文 ( 19 ) 36 Optimization of Extraction Process and Characterization of Gelatin from Chicken Heads WANG Mingyue, WANG Xiaoming, LI Xinyi, JIN Shuangshuang, DENG Shaolin, HAN Minyi, XU Xinglian DOI: 10.7506/rlyj1001-8123-20250621-199 To address the problem of low utilization rate and insufficient high-value development of chicken heads as a raw material, the hot water extraction of gelatin from chicken heads was optimized using three different pretreatment methods, namely, acid, alkaline-acid, and acid-enzymatic methods. The effects of extraction temperature (55, 60 and 65 ℃) and time (3, 4.5 and 6 h) on the yield of gelatin were examined. The extraction parameters were optimized using single-factor experiments, and the obtained product was characterized. The results indicated that the optimum extraction conditions that provided maximum yield of gelatin were determined as 60 ℃ and 6 h for extraction temperature and time, respectively, irrespective of the pretreatment method used. The yield of gelatin was highest using the alkaline-acid method (10.08%) followed by the acid-enzymatic method (9.08%) with the acid method giving the lowest value (2.52%). The gelatin prepared by the alkaline-acid method exhibited the typical characteristics of type A gelatin and was characterized by high protein content (73.33%), low ash content (0.90%), moderate solubility (66.81%), wide pH adaptability, and excellent low-temperature processing adaptability. In conclusion, the alkaline-acid method enabled the simultaneous achievement of efficient extraction and high-value conversion of gelatin from chicken heads. The comprehensive performance of the product was significantly superior to that of the gelatin prepared by the acid and acid-enzymatic methods. 2026 Vol. 40 (5): 36-44 [Abstract] ( 63 ) 全文 ( 11 ) 45 Effects of Ultrasonic-Assisted Curing on the Quality of Low-Salt Chinese Cured Pork Belly XI Linjie, YANG Dejing, WANG Zhaoyang, SU Wen, JIN Wengang DOI: 10.7506/rlyj1001-8123-20250621-197 This study investigated the effects of ultrasound-assisted curing at different salt concentrations (1%, 2% and 3%, m/m, based on meat weight) on the physicochemical properties, lipid oxidation, and flavor compounds of Chinese cured pork belly. The results showed that the water content of Chinese cured pork belly exhibited a downward trend with increasing salt concentration. In contrast, ultrasound-assisted curing promoted salt transfer, and the salt transfer efficiency after 1 h of ultrasound-assisted curing reached a level comparable to that after 3 days of traditional curing. Also, ultrasound treatment boosted lipid oxidation during the curing process, and ultrasound-assisted curing at 2% salt concentration resulted in the highest peroxide value (POV) of Chinese cured pork belly. Electronic nose results indicated that both salt concentration and ultrasound treatment had pronounced effects on the aroma profile of Chinese cured pork belly. Using gas chromatographyion mass spectrometry (GC-IMS), 24 volatile flavor compounds were detected in the product, with esters including butyl propionate, (Z)-3-hexenyl acetate, and 2-furanmethyl acetate being the predominant ones. In summary, ultrasound-assisted curing can not only reduce the amount of salt used in Chinese cured pork belly, but also significantly shorten the curing process, helping enhance the production efficiency and simultaneously promote the formation of a good flavor. At 2% salt concentration, ultrasound-assisted curing has a more positive effect on the flavor of Chinse cured pork belly. 2026 Vol. 40 (5): 45-51 [Abstract] ( 64 ) 全文 ( 30 ) 52 Effects of Different Pretreatment and Reheating Methods on the Quality of Frozen Prepared Mutton Chop BAO Yuhua, ZHANG Yanzhen, LIU Yang, WANG Fei, CHI Ming DOI: 10.7506/rlyj1001-8123-20250609-173 The effects of different pre-reheating treatments (not thawing and thawing at 4 ℃) and reheating methods (microwave, steaming, frying, and baking) on the quality of frozen prepared mutton chop were investigated by determining its heating characteristics, texture characteristics, color, taste, and odor. The results demonstrated that thawing at 4 ℃ followed by microwave reheating was the most time-saving method, resulting in the lowest reheating loss rate. In terms of texture characteristics, after thawing at 4 ℃ and then microwave reheating, the meat hardness was reduced, the elasticity was increased, and the decrease in tenderness was smaller. Microwave reheating maintained the color of prepared mutton chop better, regardless of whether thawing at 4 ℃ was performed earlier or not. In terms of taste, the electronic tongue responses for bitterness, bitter aftertaste (richness), and umami of the direct frying reheating group were the highest, while that for richness of the thawing and then microwave reheating group was the highest. Both pre-treatment and reheating methods affected the odor of prepared mutton chop, mainly in terms of aromatic compounds, benzene, ketone alcohols, and shortchain alkanes. Collectively, it can be concluded that thawing at 4 ℃ and microwave reheating were the more ideal reheating pre-treatment and reheating method for frozen prepared mutton chop. 2026 Vol. 40 (5): 52-58 [Abstract] ( 81 ) 全文 ( 17 )        Package & Storage 59 Changes in Color Stability of Tan Sheep Meat during Post-slaughter storage FANG Hui, WANG Jinxia, LUO Ruiming DOI: 10.7506/rlyj1001-8123-20250609-176 This study attempted to explore the impact of different storage periods on the color stability of postmortem Tan sheep (Ovis aries) meat. The longissimus dorsi muscle of Tan sheep slaughtered at the age of 6 months was stored at 4 ℃ and evaluated for color stability-related indicators after 0, 1, 2, 3, 4, 6, and 8 d. The results showed that during 0–8 d of storage, the pH value of Tan sheep meat first significantly decreased and then significantly increased (P < 0.05), with the lowest level occurring on the third day. In contrast, the brightness value (L*), redness value (a*), yellowness value (b*), and R630 nm/R580 nm all initially significantly increased and then significantly decreased (P < 0.05). The relative content of metmyoglobin (MetMb) first significantly decreased and then significantly increased (P < 0.05), the relative content of oxymyoglobin (OxyMb) significantly increased initially and then significantly decreased (P < 0.05), and the relative content of deoxymyoglobin showed an overall downward trend (P < 0.05). The activity of metmyoglobin reductase and the content of reduced nicotinamide adenine dinucleotide (NADH) both showed a significant downward trend (P < 0.05); the activity of lactate dehydrogenase (LDH) significantly increased during the first 4 d of postmortem storage (P < 0.05), reaching its maximum on the fourth day, and then significantly decreased in the later storage period (P < 0.05). Long-term exposure of myoglobin (Mb) to oxygen in air and the reduction in the content and activity of reducing substances in the muscle during post-mortem storage caused irreversible oxidation of OxyMb to MetMb, which in turn affected the L*, a*, and b* of the meat, ultimately causing meat discoloration. This process was regulated by the changes in muscle pH value. The outcomes of this study provide theoretical guidance for improving the theory on the postmortem color stability of Tan sheep meat and for optimizing its quality control, processing, storage, and transportation technologies. 2026 Vol. 40 (5): 59-64 [Abstract] ( 70 ) 全文 ( 16 )        Analysis & Detection 65 Simultaneous and Rapid Measurement of Moisture and Fat Contents in Chilled Pork Based on Hyperspectral Imaging Technology WANG Yawen, JIA Xiaolei, HE Jiaxin, LIU Yuling, PAN Jinfeng, DONG Xiuping, HAN Ge, WANG Huihui, WANG Mingwei, LI Shengjie DOI: 10.7506/rlyj1001-8123-20250609-169 This study aims to develop a rapid method for determining the moisture and fat contents in chilled pork using visible-near-infrared (VIS-NIR)/NIR hyperspectral imaging technology. Traditional laboratory methods were used to measure the moisture and fat contents of 128 chilled pork (longissimus dorsi muscle) samples. Hyperspectral data were collected in the VIS-NIR (388–1 045 nm) and NIR (930–1 710 nm) ranges. Three prediction models were constructed using partial least squares regression (PLSR), one-dimensional convolutional neural network (1DCNN), and recurrent neural network (RNN) based on the full-band spectra and were compared. The effects of different spectral data preprocessing methods: Savitzky-Golay smoothing (S-G), S-G first derivative (S-G 1’), and S-G second derivative (S-G 2’) and different feature wavelength extraction methods: successive projections algorithm (SPA) and two-dimensional correlation spectroscopy (2DCOS) on the prediction accuracy of the PLSR model. Among the three models, the PLSR model was selected considering its stability as the best model for predicting the moisture and fat content in chilled pork. For both VIS-NIR and NIR ranges, the model based on the raw data was more accurate than those based on S-G, S-G 1’ or S-G 2’ preprocessed data. To simplify the process, the raw NIR data were selected for modeling. Compared to the full-band PLSR models, the PLSR models built using the feature wavelengths showed slightly reduced predictive performance. Under NIR, the optimal moisture prediction model, built using S-G, SPA and PLSR, with coefficient of determination of prediction of 0.71, performed marginally better than did the full-band model, indicating that feature wavelength extraction can, in certain cases, improve model construction. 2026 Vol. 40 (5): 65-72 [Abstract] ( 63 ) 全文 ( 14 )        Reviews 73 Research Progress on the Flavor Quality of Livestock and Poultry Meat and Its Nutritional Regulation Strategies DUAN Xinyue, LI Qilong, HAN Mengmeng, GUO Qiuping, LI Fengna DOI: 10.7506/rlyj1001-8123-20250617-191 The flavor of meat products is a combination of taste and aroma attributes. Its chemical perception arises from the synergistic interaction between the gustatory and olfactory systems. Taste receptors detect non-volatile flavor components such as amino acids, while volatile compounds serve as primary stimuli for the olfactory system. Their combined input establishes a holistic flavor perception. The generation of flavor compounds involves intricate biochemical pathways, based on amino acids, lipids, and other precursors. Flavor components are generated through degradation, oxidation, and other reactions, contributing to the characteristic flavor of meat products. Nutritional intervention strategies, including feed optimization and improved feeding regimens, can regulate the metabolism of flavor precursors, thereby influencing the formation and release of flavor compounds. This review systematically examines the development mechanism and nutritional regulation strategies for meat flavor to provide a reference for enhancing meat product quality. 2026 Vol. 40 (5): 73-81 [Abstract] ( 90 ) 全文 ( 20 ) 82 A Review on the Current Status of Microbial Contamination in Meat Products and Chemical Disinfectants for Its Prevention and Control SHI Hewei, WAN Junchao, YE Shuo, LI Junguang DOI: 10.7506/rlyj1001-8123-20250520-158 Meat products are rich in nutrients and are susceptible to microbial contamination and eventual spoilage during farming, slaughtering, processing and transportation. Food safety incidents caused by microbial contamination have become a focus of attention. Chemical disinfectants have broad-spectrum and efficient bactericidal effects and have become the preferred means of disinfection in many farming, slaughtering and processing facilities. This paper firstly introduces the common microbial species in meat products at various stages from slaughtering to processing and their sources and hazards, as well as the formation mechanism and resistance of bacterial biofilm. The application effectiveness and mechanisms of action of chlorine-containing, peroxide-containing and quaternary ammonium-containing disinfectants are also discussed. Furthermore, the limitations of the application of different types of disinfectants are explored and recommendations are made. Various sterilization approaches have better effect when used together than used separately. This review aims to provide theoretical references for the development of microbial control and disinfection technologies throughout the meat products industry chain. 2026 Vol. 40 (5): 82-89 [Abstract] ( 64 ) 全文 ( 18 ) 90 Advances in Rapid Detection Technologies and Their Applications for Characteristic Flavor Compounds in Meat Products SHI Jiahui, HUANG Jiashuo, YANG Weixi, WANG Yanbo, LI Wenlu DOI: 10.7506/rlyj1001-8123-20250617-185 Characteristic flavor compounds in meat products not only determine their sensory quality but also serve as critical indicators for evaluating product quality and authenticity. However, conventional analytical instruments such as chromatography and mass spectrometry have difficulty in meet the requirements for on-site detection. Therefore, this article focuses on the characteristic flavor compounds in meat products and gives a systematic introduction to the basic principles of new rapid sensing technologies such as colorimetric, fluorescence, and electrochemical methods. Meanwhile, it systematically summarizes rapid detection methods for taste compounds (amino acids, nucleotides, peptides, and carbohydrates) and odor compounds (total volatile basic nitrogen, thiophenols, aldehydes, and alcohols) and their applications. Although these methods are both convenient and efficient, there are still several challenges in the detection of flavor compounds in food, including difficulties in distinguishing structurally similar compounds, strong matrix interferences, and a low degree of commercialization. Future research should focus on improving the detection accuracy, optimizing sensing platforms, and intelligent integration. This review provides a reference for the application and development of rapid detection technologies in the quality control and safety monitoring of meat products. 2026 Vol. 40 (5): 90-99 [Abstract] ( 58 ) 全文 ( 26 )

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