Home   |   About the Journal   |   Editorial Board   |   Citation Indices   |   Subscription   |   Open Access Policy   |   Contacts Us   |   中文

Office Online       Submission Online     Peer Review     Editor-in-chief     Office Work Journal Online     Accepted     Current Issue     Advanced Search     Archive     Read Articles     Download Articles     Email Alert

Quick Search     Adv Search 2026 Vol. 40, No. 6 Published: 2026-06-30 Reviews Package & Storage Basic Research Processing Technology        Basic Research 1 Multivariate Statistical Analysis of the Evolution Patterns of Physicochemical Properties of Tea-Flavored Fish during Key Processing Stages ZHOU Yuhang, LU Lai, LU Sufang, AI Mingyan, TIAN Mingwei, LEI Yuelei, JIA Dan DOI: 10.7506/rlyj1001-8123-20250707-221 This study systematically investigated the dynamic changes in physicochemical properties during key processing stages of tea-flavored fish. Tea-flavored fish was processed from fresh grass carp through four key steps: salt-sugar curing, initial air drying, ultrasonic-assisted immersion in green tea infusion, and secondary air drying. Various quality parameters were analyzed at each stage, including moisture content, pH, storage loss rate, water-holding capacity (thawing loss, centrifugal loss, and cooking loss rates), total volatile basic nitrogen (TVB-N) content, color attributes, free sulfhydryl (SHF), total sulfhydryl (SHT) and disulfide bond (S–S) contents. Multivariate statistical methods including principal component analysis (PCA), cluster analysis, and correlation analysis were employed to evaluate the changes in quality attributes and their interrelationships, with a focus on the evolution patterns of physicochemical properties. The results demonstrated that salt-sugar curing had minimal impact on the overall physicochemical properties of tea-flavored fish but increased the water-holding capacity. Primary air drying significantly decreased the moisture content (P < 0.05) and resulted in the best water-holding capacity, though it concurrently increased the TVB-N and SHF contents to their highest levels. Tea infusion immersion was critical for improving product quality, significantly reducing TVB-N content (P < 0.05), rehydrating the fish pieces, and markedly altering protein structure by promoting SHF to S–S conversion. This step also imparted distinctive color (significantly decreased redness value (P < 0.05), increased yellowness value) to the product. Secondary air drying further reduced the moisture content and stabilized the water-holding capacity, although it resulted in a slight rebound in TVB-N content while maintaining the S–S content at high levels. Multivariate statistical analysis revealed dynamic intercorrelations among the evolution patterns of physicochemical properties during the processing of tea-flavor fish. The moisture content was identified as the core driver, and its dynamic changes during air drying and tea immersion profoundly influenced the water-holding capacity, showing significant positive correlations with the thawing loss, centrifugal loss, and cooking loss rates (P < 0.05), thereby affecting product storability. Further analysis demonstrated opposing trends between the tea immersion and air drying stages regarding moisture regulation and protein redox reactions; these stage-specific differences collectively impacted variations in TVB-N content and modulated interconversion between SHF and S–S, crucially influencing the physicochemical stability of the product. This study elucidates the evolution patterns of key physicochemical indices during tea-flavored fish processing and identifies the crucial impacts of key processing steps including air drying and tea immersion on product quality. 2026 Vol. 40 (6): 1-9 [Abstract] ( 3 ) 全文 ( 1 ) 10 Effect of the Addition of Linseed Oil and Methionine Selenium to Fattening Feeds on the Quality of Pork Leg Meat ZENG Qinyu, XIONG Yincen, SUN Yiming, TANG Jialing, HUI Teng, FANG Zhengfeng DOI: 10.7506/rlyj1001-8123-20250623-204 The differences in nutrient content, oxidation level and antioxidant activity in pork leg meat from pigs fed fattening feeds with the addition of 3% (m/m) soybean oil (control), 3% (m/m) flaxseed oil (Y), and 3% (m/m) flaxseed oil + 0.3 mg/kg methionine selenium (Y + Se-Met) were explored. The results showed that compared with the control group, the content of n-3 polyunsaturated fatty acids (PUFA) in the leg meat of the Y group increased by 349.62%, and the n-6/n-3 PUFA ratio decreased from 26.96 to 4.21; the content of inosine 5’-monophosphate in the muscle increased to 1.73 mg/g, and the moisture content significantly increased to 74.62% (P < 0.05). Compared with the Y group, the Y + Se-Met group showed a significant increase in the activity of glutathione peroxidase and 1,1-diphenyl-2-picrylhydrazyl radical scavenging rate (P < 0.05), indicating that methionine selenium addition enhanced the antioxidant defense system. In addition, the PUFA/saturated fatty acid ratio increased by 41.38% compared with the Y group. In conclusion, synergistic fortification of flaxseed oil and methionine selenium in fattening feed can regulate the n-6/n-3 PUFA nutritional balance and antioxidant capacity of pork leg meat, effectively improve the nutritional value of pork leg meat and enhance its quality. 2026 Vol. 40 (6): 10-18 [Abstract] ( 4 ) 全文 ( 1 ) 19 Effects of Dietary Metabolizable Energy Level on Growth Performance, Slaughter Performance and Meat Quality of White-Feathered Broilers CHANG Guangqiang, ZHANG Mingcheng, LI Yang, SHAO Caimei, FENG Miao, LIU Hui, ZHENG Duoduo, LIU Dengyong DOI: 10.7506/rlyj1001-8123-20250701-215 In order to investigate the effects of different dietary metabolizable energy levels on the growth performance, slaughter performance and meat quality of white-feathered broilers from 21 to 42 days of age, 1 200 white-feathered broilers at the age of 21 days were randomly divided into 4 groups (ME1, ME2, ME3, and ME4), which were fed diets with four metabolizable energy of 12.00, 12.50, 13.00, and 13.50 MJ/kg, respectively for 21 days. The results showed that as the metabolizable energy level increased, the body mass at 42 days of age, average daily gain, mortality rate, and abdominal fat percentage of white-feathered broilers, as well as the brightness value, drip loss rate, crude fat content, and saturated fatty acid relative content of chicken meat increased significantly (P < 0.05). There was no significant difference in body mass at 42 days of age or breast meat hardness between groups ME3 and ME4. Meat from group ME3 showed tightly arranged muscle fiber bundles and clear texture as observed under scanning electron microscopy (SEM). Collectively, the dietary metabolizable energy level of 13.00 MJ/kg could increase the average daily mass gain of white-feathered broilers from 21 to 42 days of age, reduce the feed-to-gain ratio, and improve the slaughter performance and meat quality. 2026 Vol. 40 (6): 19-24 [Abstract] ( 4 ) 全文 ( 1 ) 25 Effect of Dietary Supplementation of Fermented Mixed Oilseed Meal on Pork Quality and Antioxidant Capacity SHI Yinyin, SHENG Qingkai, WU Leilei, HE Chao, LI Haihua DOI: 10.7506/rlyj1001-8123-20250703-217 This study was carried out in order to explore the effect of dietary supplementation of fermented mixed oilseed meal on the quality and antioxidant capacity of pork. Three-way crossed hybrid pigs (fattening, lean-type, Duroc × Landrace × Large White) were randomly divided into a control group and an experimental group, fed a basal diet with 100% soybean meal and 40% fermented mixed oilseed meal + 60% soybean meal, respectively. After completion of feeding, the pigs were slaughtered to evaluate carcass traits and the quality and antioxidant capacity of the longissimus dorsi muscle. With respect to carcass traits and muscle quality attributes, compared with the control group, the experimental group showed a significant increase in loin eye area, pH and brightness values of longissimus dorsi at 24 h postmortem and intramuscular fat content (P < 0.05) and a significant decrease in backfat thickness and muscle hardness (P < 0.05). Regarding amino acid composition, the contents of Ala, Met, Ile and Phe in the muscle were significantly higher in the experimental group (P < 0.05). In terms of fatty acid composition, C18:1n9c and C18:2n6c relative contents were significantly higher (P < 0.05), while C10:0 and C14:0 relative contents were significantly lower in experimental group (P < 0.05). With regard to antioxidant capacity, the experimental groups showed a significant increase in the level of glutathione peroxidase (P < 0.05) and a significant decrease in the level of malondialdehyde (P < 0.05). In summary, the fermented mixed meal can enhance the quality and antioxidant properties of meat from fattening pigs and potentially improve the amino acid and fatty acid profiles of longissimus dorsi. 2026 Vol. 40 (6): 25-32 [Abstract] ( 5 ) 全文 ( 1 ) 33 Effect of Ultrasonic Treatment on the Emulsion Properties and Volatile Release Behavior of Snakehead Fish Soup HU Yifan, ZHANG Yu, ZHAO Yiming, BAO Yulong DOI: 10.7506/rlyj1001-8123-20250707-220 Studies have shown that the properties of emulsions may affect the release of flavor substances. In this study, snakehead fish soup was subjected to water bath or ultrasonic treatment for different durations (20, 40 and 60 min). The effects of ultrasonic treatment on the emulsion properties and volatile release behavior of snakehead fish soup were investigated. Optical microscopy and confocal laser scanning microscopy (CLSM) showed that under the same treatment time, ultrasonic treatment significantly reduced the particle size of oil droplets. CLSM revealed that after 60 min of ultrasonic treatment, the average particle size of oil droplets in the fish soup decreased from 6.45 to 2.95 μm, and the particle size distribution became more uniform. The absolute value of the zeta potential of the ultrasonic treatment group was higher than that of the water bath treatment group with the same treatment time. Additionally, the lipid oxidation degree in the ultrasonic treatment group also increased. The electronic nose results showed that sensors W5C (with high sensitivity and sensitive to nitrogen oxides), W1S (sensitive to methane), and W1W (sensitive to sulfides) had relatively high response intensities, and the response intensities of W6S (mainly selective for hydrogen), W1W (sensitive to sulfides), and W5C for the ultrasonic treatment group were higher than those for the water bath treatment group. Gas chromatography-mass spectrometry analysis indicated that the contents of 1-octen-3-ol and D-limonene were higher, while the contents of esters such as octanoic acid methyl ester, decanoic acid methyl ester, and heptanoic acid methyl ester were lower in the ultrasonic treatment group than in the water bath treatment group. In conclusion, ultrasonic treatment had a certain impact on the release of volatile substances from the fish soup, which may be related to the reduction of oil droplet particle size and changes in the surface charge of oil droplets. 2026 Vol. 40 (6): 33-41 [Abstract] ( 2 ) 全文 ( 1 )        Processing Technology 42 Effect of Magnetic Field-Assisted Freezing on the Gel Properties of Myofibrillar Protein from Prepared Chicken Breast DU Manting, ZHAO Ziqin, SHAN Shuaiqi, LI Junguang, LI Ke, MA Xiangjie, MENG Shaohua, ZHAO Jiansheng, BAI Yanhong DOI: 10.7506/rlyj1001-8123-20250623-205 The effects of freezing in magnetic fields (MF) with different intensities (2, 3 and 4 mT) on the gel properties of myofibrillar protein (MP) of prepared chicken breast were investigated by measuring gel whiteness, gel strength, rheological properties, water-holding capacity, water distribution, intermolecular forces, and secondary structure of MP. The study aimed to clarify the mechanism by which magnetic field-assisted freezing improves the processing properties of prepared chicken breast. The results showed that the gel properties of the treatment groups were better than those of the control group. The MP gel treated with MF at 3 mT exhibited the highest whiteness and gel strength, and the lowest centrifugal loss. During the heat-induced gelation process, storage modulus was significantly higher in the MF treatment groups than that in the control group (P < 0.05). MF-assisted freezing shifted the water within the gel to bound water, and the 3 mT MF treatment group exhibited the highest proportion of immobilized water. MF-assisted freezing increased the contents of hydrogen and disulfide bonds compared with the control group. MF-assisted freezing facilitated the directional transformation of ordered structures during the thermal denaturation of MP, leading to a more compact gel network and thereby ultimately improving the processing qualities of prepared chicken breast. 2026 Vol. 40 (6): 42-48 [Abstract] ( 3 ) 全文 ( 1 )        Package & Storage 49 Effects of Different Frozen Storage Temperatures on the Quality and Lipid Composition of Immersion-Frozen Grass Carp (Ctenopharyngodon idella) Meat CHEN Ruizhi, ZHANG Wenjun, LUO Shucan, SONG Xianliang, Lü Bin, SITU Wenbei DOI: 10.7506/rlyj1001-8123-20250703-218 To investigate the effects of different frozen storage temperatures on the quality of immersion-frozen grass carp (Ctenopharyngodon idella) meat, its thiobarbituric acid reactive substances (TBARS) value, total volatile basic nitrogen (TVB-N) content, and total viable count (TVC) were measured after frozen storage at –18 or –35 ℃ for 0, 7, 15, and 30 d. Besides, sensory evaluation and lipidomics analysis were performed. The results indicated that immersion freezing combined with storage at –35 ℃ significantly delayed the quality deterioration of grass carp fillets. After 30 d of storage, the TBARS value (0.360 mg/kg) and TVC (4.86 (lg (CFU/g))) of samples stored at –35 ℃ were significantly lower than those of samples stored at –18 ℃ (P < 0.05), and the sensory quality was closest to that of fresh samples. Following immersion freezing and frozen storage, significant alterations were observed in the lipid composition of grass carp meat. Glycerolipids and glycerophospholipids constituted the highest proportion among the differential lipids. Compared to fresh grass carp, sphingolipids were the most significantly up-regulated lipid class. Furthermore, the levels of fatty acyls resulting from oxidation and enzymatic hydrolysis, were significantly down-regulated at –35 ℃ compared to –18 ℃, demonstrating that immersion freezing combined with –35 ℃ low-temperature storage effectively mitigated lipid oxidation and degradation. This study provides molecular-level evidence for research into the deterioration mechanism of aquatic products and the optimization of preservation techniques. 2026 Vol. 40 (6): 49-57 [Abstract] ( 7 ) 全文 ( 2 ) 58 Construction of Gelatin/Peach Gum Edible Film Loaded with Thirteen-Spices Essential Oil and Its Application in Pork Preservation MA Xinxin, GENG Yuanshen, WANG Suhong, ZHANG Haoying, FANG Huiling, ZHU Yiming, ZHAO Lingshen, WANG Chunyan DOI: 10.7506/rlyj1001-8123-20250707-222 Edible antibacterial composite films loaded with thirteen-spices essential oil (TSEO) were prepared using gelatin (G) and peach gum (P) as film-forming material at three mixing ratios (composite films with mass ratios of G to P of 3:1, 1:1, and 1:3 were named GP3:1, GP1:1, and GP1:3, respectively). The application effectiveness of the composite films was evaluated by determining their physical properties, antibacterial activity and effects on the preservation of chilled pork. The results showed that the GP1:3 composite film with 1 g/100 mL TSEO added had the best performance. Its thickness was (0.09 ± 0.01) mm, which is within the thickness range commonly used for food packaging films. The film had the following color parameters: brightness value (L*) 86.58 ± 0.07, redness value (a*) ?0.05 ± 0.14, yellowness value (b*) 24.22 ± 0.70, total color difference 21.85 ± 0.72, and whiteness index (WI) 74.53 ± 0.66; the color could be regulated by adjusting the G/P ratio and the amount of added TSEO. In terms of optical performance, the composite film had both ultraviolet resistance and light transmittance within the wavelength range of 200–800 nm. The swelling degree was as high as (58.95 ± 0.47)%. Due to its high water absorption and swelling capacity, the film effectively retained the moisture exuded during food storage. The GP1:3 + TSEO film contained only (0.073 ± 0.007)% volatile components, effectively limiting their escape. The retention rate of TSEO during the film-making process was (6.13 ± 0.23)%, indicating that the composite film could immobilize TSEO. In contact with fatty food simulants, the release rate of TSEO incorporated in the GP1:3 composite film was the highest, reaching (9.42 ± 0.76)%, which was conducive to creating an antibacterial environment. The diameters of the inhibitory zones against Staphylococcus aureus and Escherichia coli reached (8.11 ± 0.50) and (8.13 ± 0.50) mm, respectively. The total viable count (TVC) and pH of chilled pork packaged with the composite films and stored at 4 ℃ increased significantly during storage (P < 0.05). On the 8th day, the TVC values of the control and wood fiber paper treatment groups reached (6.200 ± 0.226) and (6.170 ± 0.069) (lg(CFU/g)) respectively, and the pH values reached 6.71 ± 0.18 and 6.73 ± 0.07 respectively, indicating the pork samples to be spoiled. However, the TVC and the pH value of the GP1:3 composite film treatment group did not reach the spoilage threshold until the 10th day. This composite film extended the shelf life of pork by 2?3 days, and effectively delayed meat spoilage. Moreover, the a* of chilled pork treated with this film was higher than those of the control and wood fiber paper treatment groups, and the increase in b* was small, suggesting that the composite film effectively suppressed the decrease in redness and yellowing phenomena. 2026 Vol. 40 (6): 58-67 [Abstract] ( 3 ) 全文 ( 1 )        Reviews 68 Research Progress on the Formation Mechanism of the Characteristic Taste of Fermented Aquatic Products ZHANG Wenhao, LENG Wei, ZHANG Longteng, HE Yanfu, LI Chuan, LI Qian DOI: 10.7506/rlyj1001-8123-20250623-200 Fermented aquatic products are rich in taste compounds, including free amino acids, small peptides, and nucleotides, which contribute to their unique flavor profiles that are highly appreciated by consumers. The taste formation mechanism involves complex biochemical processes influenced by multiple factors, such as raw material properties, microbial composition, salt content, fermentation environment, and processing techniques. At present, flavor evaluation primarily relies on sensory analysis and electronic tongue detection. With technological advancements, omics approaches now enable the prediction and analysis of the taste of fermented aquatic products in terms of microbial community structure, genetic information, protein function, and metabolic pathways. Moreover, the integration of multi-omics technologies can more comprehensively reveal the correlation network of “microorganism-metabolic pathway-taste compound”. This review systematically summarizes the taste characteristics of fermented aquatic products and their evaluation methods and influencing factors, with a particular focus on the application of omics technologies in elucidating the formation mechanism of taste and taste compounds. Current challenges and future prospects in this field are also discussed. 2026 Vol. 40 (6): 68-79 [Abstract] ( 3 ) 全文 ( 1 ) 80 Bibliometric Analysis of Research Progress and Trends in Sheep Meat Quality Evaluation XU Muxuan, SHANG Mengyu, LIU Chongxin, GU Minghui, YANG Qi, LI Shaobo, CHEN Li, ZHANG Dequan DOI: 10.7506/rlyj1001-8123-20250623-201 Based on relevant literature, this study aims to analyze the current status of research on sheep meat quality evaluation and identify research hotspots and development trends in this field. A bibliometric analysis using CiteSpace was conducted on the literature pertaining to sheep meat quality evaluation exported from the China National Knowledge Infrastructure and Web of Science core collection for the years 2004 to 2023 inclusive. A total of 506 Chinese-language papers and 1 609 English-language papers were selected, with a general upward trend in publication volume. Research institutions and scholars abroad started earlier and maintained close collaboration, whereas domestic research institutions and scholars started relatively later and were more independent. However, both domestic and international research institutions and scholars can be classified into two main categories: those leveraging the geographical advantages of major muttonproducing regions to conduct research on specialty breeds, and those utilizing disciplinary strengths to drive technological innovation and interdisciplinary integration for breakthroughs in generic technologies. Current research focuses on three main aspects: factors affecting sheep meat quality, quality evaluation of specific breeds, and sheep meat quality evaluation techniques. Yet, there are differences in research methods, as domestic research emphasizes quality evaluation based on physicochemical indicators, while international research combines sensory science with physicochemical indicators. Sheat meat quality evaluation techniques have consistently been a research hotspot in the field of meat science. Both domestic and international studies focus on the aforementioned three aspects, and have either established or are in the process of establishing technical systems for sheep meat quality evaluation. In the future, efforts should be made to optimize sheep meat quality evaluation models based on data-driven methods, make full use of rapid and non-destructive detection technologies driven by multimodal fusion to simultaneously develop quality detection equipment and strengthen further interdisciplinary collaboration and integration. Furthermore, domestic research should improve sheep meat quality evaluation indicators and technical systems based on traditional Chinese cooking methods and establish sheep meat quality evaluation standards that align with Chinese consumer habits. 2026 Vol. 40 (6): 80-89 [Abstract] ( 4 ) 全文 ( 1 ) 90 Research Progress on Analysis and Regulation Technologies for Flavor Quality of Traditional Chinese Bacon GE Qianhui, ZHANG Zhiyu, DENG Qingling, YAN Junhao, WANG Haibin, LI Wuyue, PENG Lijuan DOI: 10.7506/rlyj1001-8123-20250617-180 The flavor of traditional Chinese bacon is composed of taste compounds (such as amino acids, peptides and nucleotides) and volatile compounds (such as aldehydes, ketones, alcohols, esters, and sulfur-containing compounds). Its formation is influenced by multiple factors including raw meat, curing conditions, drying conditions, smoking methods, and microbial actions. This review summarizes the characteristic flavor composition of traditional Chinese bacon and its key influencing factors, and systematically elucidates the regulatory mechanisms of processing steps (curing, smoking, drying, and fermentation) on the transformation of flavor precursors, the generation of key flavor compounds, and the molecular sensory properties. It further discusses recent research progress on the optimization of process parameters, the development of targeted starter cultures, the control of microenvironments, and the construction of quality prediction models. This work aims to provide a robust theoretical basis and an operable technical pathway for the standardized production and precise flavor-quality regulation of traditional Chinese bacon. 2026 Vol. 40 (6): 90-97 [Abstract] ( 4 ) 全文 ( 1 ) 98 Progress on Standards and Technologies for Adulteration Detection in Duck Blood Products XU Yanyan, DONG Yu DOI: 10.7506/rlyj1001-8123-20250630-213 Duck blood products are traditional delicacies in China. However, due to their high nutritional value and the difficulty of their sensory identification, adulteration of duck blood products is a widespread problem. This paper reviews recent progress on standards and technologies for the detection of adulteration in duck blood products, with a focus on the application of DNA extraction, the three generations of polymerase chain reaction (PCR) technology, PCR-derived technology, membrane chip technology, gene barcode technology, isothermal amplification technology, mass spectrometry and elemental fingerprinting in the adulteration detection of duck blood products. Studies have shown that PCR has become the main means for detecting adulteration in duck blood products due to its high sensitivity and rapidity. The application of PCR combined with membrane chip technology, PCR-lateral flow dipstick method and DNA sequencing technology has improved the efficiency and range of adulteration detection in duck blood products. Mass spectrometry, elemental analysis and isothermal amplification technology have unique advantages in detecting adulteration of duck blood products, but relevant studies are scarce. This article aims to provide a theoretical basis for the quality regulation of duck blood products and the development of adulteration detection technologies for them. 2026 Vol. 40 (6): 98-107 [Abstract] ( 3 ) 全文 ( 1 )

News Download Online Submission Author Guidelines Remote Contribute Steps Manuscript Review Process Copyright Statement Submitting Template Ethical Standards Misconduct Processing Links CHINA GENERAL CHAMBER COMMERCE BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP BEIJING ACADEMY OF FOOD SCIENCES CHNFOOD FOOD SCIENCE FOOD SCIENCE AND HUMAN WELLNESS JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY JOURNAL OF FUTURE FOODS

Tel: 010-83155446/47/48/49/50　Fax: 010-83155436　E-mail: meat_research@126.com Powered by Beijing Magtech Co., Ltd.