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. 8 Published: 2026-08-31 Reviews Quality & Safety Basic Research Analysis & Detection Processing Technology        Basic Research 1 Seasonal Variations of Enzymatic Characteristics of Myofibril-Bound Serine Protease in Grass Carp (Ctenopharyngodon idellus) ZHOU Jiayi, HONG Hui, LUO Yongkang, TAN Yuqing DOI: 10.7506/rlyj1001-8123-20250814-256 Myofibril-bound serine protease (MBSP) was isolated from the back muscle of grass carp (Ctenopharyngodon idellus), and the pattern of seasonal variations in its enzymatic characteristic was studied. The results showed that the optimal saturation level of ammonium sulfate for enriching MBSP was 30%–60%. The optimal temperature for MBSP from winter and summer grass carps was 40 and 45 ℃, and the optimal pH was 8.0 and 9.0, respectively. After incubation at 60 ℃ for 30 min, more than 50% of the enzyme activity remained, demonstrating good thermal stability (P < 0.05). The enzyme activity could be inhibited by Na+ (0–40 g/L) and activated by 5.0 mmol/L K+ and Ca2+ (P < 0.05). However, compared to summer MBSP, winter MBSP exhibited lower enzymatic activity at medium-to-high temperatures (≥ 45 ℃) and under weakly acidic and alkaline conditions, as well as lower heat stability. Additionally, the activation of winter MBSP by metal ions was less pronounced under the same metal ion concentration conditions. This study provides molecular insights into seasonal variation in the gel quality of grass carp surimi and offers a theoretical basis for the development of differentiated strategies of temperature control, pH adjustment and ion addition for raw materials harvested in different seasons. 2026 Vol. 40 (8): 1-9 [Abstract] ( 11 ) 全文 ( 6 ) 10 Effects of Different Post-slaughter Pre-treatments on the Texture and Flavor of White Cut Chicken WEI Suhuan, ZHANG Muhan, XU Weimin, WANG Daoying, YAN Zheng, BIAN Huan DOI: 10.7506/rlyj1001-8123-20250724-242 This study was designed to examine the impact of three post-slaughter pre-treatments: 1) scalding at 55 ℃ for 30 min, plucking, evisceration, and cooling; 2) scalding at 60 ℃ for 1 min, plucking, evisceration, heating at 55 ℃ for 30 min, and cooling; 3) scalding at 60 ℃ for 1 min, plucking, evisceration, heating at 90 ℃ for 180 s and at 55 ℃ for 10 min on the quality of white cut chicken, and cooling. The conventional treatment, scalding at 60 ℃ for 1 min, plucking, evisceration, and cooling, was used as control for comparison. After the above treatments, yellow-feathered chickens were processed into white cut chicken, which was evaluated for texture characteristics, water distribution and flavor. The resulted indicated that the hardness, adhesiveness, and chewiness of white cut chicken in Treatment 1 were significantly lower than those in the control group (P < 0.05). Treatment 2 was found to be significantly superior to the control group with regard to the elasticity and chewiness of white cut chicken (P < 0.05), while no significant difference was observed in terms of hardness. Treatment 3 demonstrated a significant increase in hardness, adhesiveness, and chewiness (P < 0.05). Treatment 1 exhibited a high relative content of immobilized water and a low relative content of free water, while the relaxation time of immobilized water in Treatment 2 was found to be shorter, indicating tighter water binding, and the relative content of bound water was higher than in the other two treatment groups. Nuclear magnetic resonance (NMR) imaging demonstrated that Treatment 2 exhibited higher water-holding capacity, suggesting that it could achieve more pronounced water retention during storage. The results of electronic nose analysis demonstrated significant variations in the odor profiles of the three treatment groups, with the odor profile of Treatment 2 being closer to that of the control group. The formation of organic sulfides, nitrogen oxides, and inorganic sulfides flavor substances was significantly inhibited in Treatment 3. The results of electronic tongue analysis demonstrated that there were no significant differences in taste among the groups. In summary, Treatment 2 was more effective in improving the elasticity and chewiness of white cut chicken, while retaining the traditional flavor characteristics of white cut chicken to the greatest extent. 2026 Vol. 40 (8): 10-13 [Abstract] ( 9 ) 全文 ( 3 ) 14 Metabolomic Investigation of the Effect of Grape Polyphenol Extract on the Quality of Frozen Unwashed Surimi XIANG Guiyuan, ZHAN Miao, LIU Menglin, FU Xiangjin, LONG Zhao, ZHANG Jianan, LIN Qinlu, ZHANG Pengfei DOI: 10.7506/rlyj1001-8123-20250814-251 Objective: The mechanism of the effect of grape polyphenol extract (GPE) on the quality of frozen unwashed surimi (FUS) was analyzed to provide a theoretical basis for the development of natural preservatives for unwashed surimi. Methods: Unwashed surimi added with GPE was frozen and thawed for systematic evaluation of the effect of GPE on the taste quality of the surimi. The changes in surimi quality were evaluated by sensory analysis, as well as determination of contents of ATP and its metabolites, K value, trichloroacetic acid (TCA)-soluble peptide content, and thiobarbituric acid reactive substances (TBARS) value. Non-target metabolomics was used to identify the metabolic pathways regulated by GPE. Molecular docking was used to elucidate the mechanism by which GPE improves the taste quality of FUS. Results: FUS added with GPE had a prominent umami taste and no bitterness. Compared to the control group, GPE addition significantly reduced the TCA-peptide content and TBARS value of FUS. The TCApeptide content and TBARS value of the control group were (1 476.00 ± 39.69) mg/kg and (0.536 ± 0.034) mg/kg, respectively, indicating severe lipid oxidation. However, in the GPE group, the TCA-peptide content and TBARS value were only (1 326.00 ± 30.00) mg/kg and (0.232 ± 0.013) mg/kg, respectively, suggesting effective inhibition of protein and lipid oxidation. Targeted analysis of the ATP metabolic pathway showed that the ATP contents of fresh surimi, frozen-thawed surimi added with GPE and frozen-thawed surimi (control) were (202.68 ± 25.64), (129.44 ± 5.85), and (75.95 ± 0.83) mg/kg, respectively. The contents of inosine monophosphate (IMP) were (1 435.90 ± 9.62), (1 435.46 ± 19.86), and (1 210.78 ± 28.14) mg/kg, respectively. The contents of hypoxanthine nucleoside (HxR) were (37.97 ± 0.15), (66.91 ± 2.91), and (85.93 ± 3.56) mg/kg, respectively. The K values were (2.81 ± 0.32)%, (13.79 ± 0.24)%, and (17.58 ± 0.21)%, respectively. The main differential metabolic pathway resulting from GPE intervention was purine metabolism. Molecular docking results showed that four polyphenol monomers (liquiritigenin, 5-hydroxyflavone, yam I, and catechin) in GPE could bind to adenosine deaminase (ADA) and acid phosphatase (ACP). Conclusion: GPE can inhibit the deterioration of the taste quality of FUS. The mechanism may be that liquiritigenin, catechin, 5-hydroxyflavone, and batatasin I in GPE inhibit the activity of ADA and ACP, inhibit the degradation of the umami substance IMP, and reduce the accumulation of bitter substances such as hypoxanthine and HxR. 2026 Vol. 40 (8): 14-21 [Abstract] ( 8 ) 全文 ( 5 ) 22 Comparative Analysis of Muscle Flavor Substances in Qiandonghua Pigs and Kele Pigs RAN Longquan, ZHANG Haijuan, ZHANG Yiyu DOI: 10.7506/rlyj1001-8123-20251104-329 To reveal the characteristics of volatile flavor compounds in the muscles of Qiandonghua pigs and Kele pigs, this study selected three Qiandonghua pigs and three Kele pigs, and used comprehensive two-dimensional gas chromatography-time of flight-mass spectrometry to analyze the volatile flavor compounds in the longissimus dorsi muscles of the two pig breeds and to elucidate their flavor characteristics. The results showed that drip loss was significantly different between the breeds (P ≤ 0.01), and the composition of volatile flavor compounds also differed. The main volatile flavor compounds included ketones, hydrocarbons, heterocycles, aldehydes, esters, alcohols, and carboxylic acids, contributing to the rich and diverse characteristic aroma of pork. A total of 430 common volatile flavor compounds were identified between the two breeds, and under the conditions of P < 0.05, variable importance in projection > 1, and fold change (FC) > 2 or FC < 0.5, 20 compounds whose relative contents significantly differed between the two breeds of pork were selected. Among them, the relative contents of 11 flavor compounds such as decane were significantly higher and those of nine flavor compounds such as 5-methylene undecane were significantly lower in Kele pork than in Qiandonghua pork. This study reveals that the flavor of the two pig breeds is distinct, and the differences in volatile compounds may be the key to the unique flavor of pork from local pig breeds. 2026 Vol. 40 (8): 22-29 [Abstract] ( 8 ) 全文 ( 5 ) 30 Formation Pattern of Pyrazines in a Lysine-Glucose Model System HUA Weiming, LIU Huan, LI Meiqi, TAO Runmi, DU Jinzhao, GAI Shengmei, LIU Dengyong DOI: 10.7506/rlyj1001-8123-20250814-253 This study used headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry to analyze the changes in the types and contents of pyrazines in a model Maillard reaction system under different conditions (pH, reaction temperature, reaction time, and molar ratio of lysine to glucose), and it fitted a nonlinear model to describe the relationship between pyrazines content and reaction parameters. It was confirmed that all fitted equations could effectively characterize the formation pattern of pyrazines. An alkaline environment and high temperature significantly promoted the Maillard reaction. With increasing pH and reaction temperature, the variety and total content of pyrazines showed an obvious increasing trend. As the reaction time increased from 10 to 50 min, the total content of pyrazines increased from 1 566.45 to 8 463.55 ng/g, and then decreased to 6 395.15 ng/g at 70 min. When the molar ratio of lysine to glucose was 3:1, 22 pyrazines were produced, with a total content as high as 8 420.37 ng/g. This indicates that amino acids had a more significant effect on the generation of pyrazines than did reducing sugars. In summary, both the variety and content of pyrazine reached the maximum under the following conditions: lysine to glucose molar ratio of 3:1, pH 9, and heating at 180 ℃ for 50 min. The findings of this research provide a theoretical basis and technical reference for the precise regulation of the roasted aroma of barbequed products. 2026 Vol. 40 (8): 30-37 [Abstract] ( 9 ) 全文 ( 5 ) 38 Non-targeted Metabolomics Analysis of Quality Changes in Chicken Meat at Different Storage Temperatures ZHENG Miaohua, LI Zhi, LI Jiayi, LI Weiwei, HUANG Xinyi, LU Hongzhao, ZHANG Tao DOI: 10.7506/rlyj1001-8123-20251107-339 This study aimed to elucidate the potential mechanisms underlying chicken quality changes under three storage temperature: 4 (refrigerated), 0 (ice) , and ?20 ℃ (frozen) by integrating physicochemical analyses with untargeted metabolomics. A total of 991 metabolites were identified, and differential metabolite analysis revealed that protein degradation and membrane oxidation were more pronounced under refrigeration conditions. Ice-temperature storage delayed quality deterioration by maintaining antioxidant capacity and preserving flavor compound accumulation, thereby achieving an optimal balance between inhibiting protein degradation, maintaining palatability, and preserving freshness. Carthamoside A1 had the potential to delay chicken oxidation. In contrast, frozen storage triggered drastic metabolic alterations and disrupted muscle structure. Moreover, phenylalanine-threonine-lysine and valine-tryptophan were identified as potential biomarkers for distinguishing chicken samples at storage temperatures. Correlation analysis revealed the interactions mechanism between metabolites and physicochemical properties under different storage temperatures. Taken together with physicochemical results, refrigerated storage was suitable for the short-term preservation of chicken meat within 3 d, ice-temperature storage maintained the quality for up to 5 d, and frozen storage supported long-term preservation but negatively affected the texture and taste. 2026 Vol. 40 (8): 38-48 [Abstract] ( 8 ) 全文 ( 3 )        Processing Technology 49 Effect of Tenderizer Mixtures on the Tenderness and Water-Holding Capacity of Rabbit Meat ZHANG Xue, ZHENG Yuxi, WANG Yunyang DOI: 10.7506/rlyj1001-8123-20251014-310 In order to improve the tenderness and water-holding capacity of rabbit meat, the longissimus dorsi muscle of Sichuan white rabbits was treated with mixtures of ginger protease, ficin and actinidin. Response surface methodology and orthogonal array design were used to determine optimal process parameters based on shear force, cooking loss rate, myofibril fragmentation index (MFI), texture properties and microstructure. The results showed that after treatment with 7 U/mL ginger protease, 12 U/mL ficin and 9 U/mL actinidin for 30 min at pH 6 and 40 ℃, the shear force and cooking loss rate of rabbit meat decreased their lowest levels, (8.03 ± 0.33) N and (29.05 ± 0.80)%, respectively. Compared with the non-tenderized rabbit meat, the shear force of the treated group decreased by 59.99%, the hardness declined by 63.65%, the MFI increased by 117.56%, and the elasticity increased by 18.10%. Furthermore, the treated group showed a more uniform and delicate network microstructure. In summary, the tenderizer mixture could significantly improve the tenderness and water-holding capacity of rabbit meat. 2026 Vol. 40 (8): 49-58 [Abstract] ( 8 ) 全文 ( 3 )        Quality & Safety 59 Isolation, Identification and Growth Characteristics of a Thermophilic Strain of Bacillus haynesii from Spoiled Chinese Roast Chicken ZHU Xiujie, LI Lin, ZHANG Xiaoxiao, YAN Feiyu, WANG Wenqian, LIU Changjin DOI: 10.7506/rlyj1001-8123-20250826-274 This study was conducted to identify the types and growth characteristics of thermophilic bacteria in spoiled Chinese roast chicken. A thermophilic strain from spoiled Chinese roast chicken was isolated and identified via morphological observation, physiological and biochemical tests, and 16S rRNA gene sequencing. Its growth performance at different culture temperatures, pH levels, and NaCl concentrations was analyzed, and its temperature tolerance was investigated. The isolated thermophilic strain was identified as Bacillus haynesii. Its optimal growth temperature was 37 ℃; at 37 ℃, it entered the logarithmic growth phase within 4–12 h, and was able to grew at 50 ℃. The optimal pH for growth was 7.0, and it grew within the pH range of 6.0–9.0. It survived at NaCl concentrations exceeding 8 g/100 mL, was not inactivated at temperatures below 100 ℃, and could tolerate heat treatment at 105 ℃ for 5 min. In summary, B. haynesii may represent a significant microbial factor contributing to the spoilage of Chinese roast chicken. Effectively controlling its growth, reproduction, and population size is crucial for enhancing the preservation effectiveness and extending the shelf life of Chinese roast chicken. 2026 Vol. 40 (8): 59-65 [Abstract] ( 7 ) 全文 ( 2 )        Analysis & Detection 66 Rapid Differentiation of Sheep- and Goat-Derived Ingredients Based on Recombinase-Aided Amplification LIU Mingming, TIAN Biying, TAN Lixiang, JIANG Shuai, WANG Zhengli, LI Genrong DOI: 10.7506/rlyj1001-8123-20250814-254 In order to solve the problem of meat adulteration caused by the difficulty in distinguish between sheep and goat meat due to the loss of phenotypic characteristics after processing, a dual real-time fluorescence method based on recombinase-aided amplification (RAA) was developed for the simultaneous detection of sheep- and goat-derived components. Primers and probes targeting the conserved region of the Cytb gene of sheep and goat mitochondrial DNA were designed and screened. The reaction temperature was optimized. The results showed that the combination of the goat-specific primer Capra-F2/R2 and the sheep-specific primer Ovis-F2/R1 had the best amplification performance. The method could be completed at 39 ℃ for 30 min without complex thermal cycling steps. The limits of detection for sheep- and goat-derived components in the mixed system of goat and sheep meat reached 0.5% (m/m), and there was no cross-reaction with 16 common meat species such as beef, pork, and duck meat. This method could accurately identify sheep- and goat-derived components in actual samples, and the results were completely consistent with those of real-time fluorescence quantitative polymerase chain reaction (real-time PCR), with an accuracy rate of 100%. In summary, the dual real-time RAA method is rapid, sensitive, highly specific, and less dependent on equipment. It is suitable for the rapid identification of sheep- and goat-derived components, providing technical support for the authenticity identification of meat. 2026 Vol. 40 (8): 66-72 [Abstract] ( 5 ) 全文 ( 1 )        Reviews 73 Research Progress on Analytical Techniques and Influencing Factors of Volatile Compounds in Lamb Meat CHAO Yuchao, JU Ying DOI: 10.7506/rlyj1001-8123-20250915-291 Volatile compounds are the fundamental components of the overall aroma of lamb meat. Fresh lamb is characterized by a pure aroma, dominated by aldehydes and alcohols. Conversely, spoiled lamb emits unpleasant odors, with amines and sulfur-containing compounds as spoilage markers. Volatile components affect the quality and flavor acceptability of lamb, thus being the core basis for consumers’ purchasing decisions. Improving lamb flavor is the basis for the development of the sheep husbandry and processing industries and also a key factor for enhancing the sustainable development of the animal husbandry industry. Therefore, this article summarizes the principal volatile compounds in lamb and provides a detailed analysis of their extraction methods, detection instruments, aroma contribution evaluation methods, and influencing factors, with the aim of providing a theoretical basis for enhancing lamb flavor quality. 2026 Vol. 40 (8): 73-84 [Abstract] ( 8 ) 全文 ( 3 ) 85 Research Progress on Bacterial Reduction Technologies in Beef Cattle Slaughtering and Processing LI Dan, HE Xiangyang, ZHANG Shunliang, LI Xuegang, WU Hong, BAI Jing, SHI Yuxuan, LI Xiaoman, ZHANG Kaihua DOI: 10.7506/rlyj1001-8123-20251118-347 Fresh beef is an important meat product for consumers, and its microbial indicators are the core metrics for evaluating its food safety. Therefore, implementing effective decontamination control measures during cattle slaughter and processing is crucial. This paper analyzes pre-slaughter decontamination strategies, including the use of novel feed additives and hide-on pre-treatment to control microbial load at the source. It elaborates on multiple decontamination technologies applied during slaughter and processing, covering chemical methods such as organic acid sprays and peroxyacetic acid, physical techniques including plasma, ultra-high pressure, and low-energy electron beam, biological approaches like phage application, and packaging technologies such as intelligent packaging, and the combined application of various technologies. Current beef decontamination technologies are advancing toward the integration of physical, chemical, and biological methods, with trends pointing to process intelligence and precise control, while facing challenges such as cost, environmental concerns, and consumer acceptance. This paper aims to provide a theoretical basis for decontamination control and technological advancement in the fresh beef industry in China. 2026 Vol. 40 (8): 85-92 [Abstract] ( 8 ) 全文 ( 3 ) 93 Progress on Regulatory Network and Biomarker Discovery of Beef Quality Formation from a Proteomics Perspective LU Xiaoyu, WANG Lianhui, SHANG Yanwei, LI Heng, QIAN Cong, ZHANG Shouyong DOI: 10.7506/rlyj1001-8123-20260123-016 Beef quality formation is a complex process involving genetics, nutrition, and postmortem biochemical changes, and traditional methods struggle to systematically elucidate its molecular mechanisms. However, proteomics, as a powerful systems biology tool, offers a novel perspective for uncovering this “black box”. This paper focuses on the application of this technique in selecting and validating protein biomarkers associated with key beef quality traits such as tenderness, color, and water-holding capacity. It further explores in depth how these biomarkers collectively determine the eating quality of beef by regulating core biological processes including postmortem energy metabolism, oxidative stress, and cytoskeleton stability, aiming to provide a theoretical basis and technical insights for the intelligent prediction of beef quality, marker-assisted breeding, and precise regulation throughout the entire industrial chain. 2026 Vol. 40 (8): 93-100 [Abstract] ( 6 ) 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.