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2026 Vol. 40, No. 11 Published: 2026-11-30

Package & Storage Basic Research Analysis & Detection Processing Technology

Basic Research

	1	Effect of Pork Plasma Protein-Flaxseed Gum-Based Oleogels as Animal Fat Replacers on the Quality of Chicken Sausages
		CHANG Yahui, DONG Yingjun, LIU Wenhui, WANG Lijie, SUN Wanmeng, LIU Qian, CAO Chuan’ai
		DOI: 10.7506/rlyj1001-8123-20251222-386
		To reduce the fat content in chicken sausages while maintaining their texture, flavor, and taste, the chicken sausages was prepared by the substitution of fat with porcine plasma protein-flaxseed gum-based oleogels at ratios of 0% (control), 20%, 40%, 60%, 80%, and 100%. The effects of different levels of fat substitution on a series of indicators of chicken sausages were evaluated to determine the optimal substitution level. The results showed that compared with the control group, the moisture content and emulsion stability of the chicken sausages increased significantly with increasing level of oleogel substitution (P < 0.05). Higher substitution levels significantly reduced the cooking loss and effectively improved the textural properties and sensory quality of the chicken sausages (P < 0.05), while affecting the color to varying degrees (P < 0.01). Notably, chicken sausages with a substitution level of 80% exhibited a denser and more ordered microstructure, superior rheological properties, and enhanced flavor and taste, which were consistent with the electronic nose results. In conclusion, substituting 80% of fat with oleogels not only maintained the desirable taste and flavor of chicken sausages but also significantly improved their textural properties and color.
		2026 Vol. 40 (11): 1-11 [Abstract] ( 40 ) 全文 ( 12 )

	12	Effect of Konjac Oligosaccharides on Myofibrillar Protein Gel Properties under Low-Salt Conditions
		ZHENG Ruihan, CUI Bingbing, LI Ke, CHEN Bo, MA Wuchao, WU Haitao, YAN Jianan, BAI Yanhong
		DOI: 10.7506/rlyj1001-8123-20251025-320
		This study aimed to investigate the effect of addition of different levels (0, 0.5, 1, 1.5, and 2 g/100 mL) of konjac oligosaccharides (KOS) on the gel properties of myofibrillar protein (MP) from chicken breast meat under low-salt conditions (0.3 mol/L NaCl). Changes in the gel properties of MP incorporated with different levels of KOS were evaluated by measurement of cooking loss, gel strength, rheological properties, water distribution, protein secondary structure, and intermolecular forces as well as microstructural observation. The results indicated that under low-salt conditions, compared with the control group (without added KOS), the addition of KOS improved the gel properties of MP and maintained the stability of the gel system. As the level of KOS addition increased from 0 to 2 g/100 mL, both the water-holding capacity and strength of gels initially increased and then decreased. Compared with the control group, the cooking loss of gels with added KOS at 1.5 g/100 mL significantly decreased to 22.73% (P < 0.05), while the gel strength significantly increased by 58.80% (P < 0.05). The storage modulus (G’) also showed a trend of first increasing and then decreasing, reaching its maximum at a KOS concentration of 1.5 g/100 mL. This indicates that KOS significantly enhanced the viscoelasticity of the MP gel system. Water distribution analysis demonstrated that at this KOS concentration, the proportion of immobilized water significantly increased, while that of free water significantly decreased (P < 0.05). Secondary structure analysis revealed that KOS addition promoted the transition from α-helix to β-sheet, facilitating the unfolding of protein molecules. Intermolecular force results indicated that the addition of 1.5 g/100 mL KOS resulted in the highest hydrophobic interaction and disulfide bond contents, significantly exceeding those of the control group (P < 0.05). Furthermore, scanning electron microscopy images showed that the gel network structure of the 1.5 g/100 mL KOS group was more compact with smaller pores. In conclusion, KOS can improve the properties of low-salt chicken MP gels, with the most pronounced effect observed at an addition level of 1.5 g/100 mL. This finding provides a basis for maintaining the stability of MP gel systems under low-salt conditions.
		2026 Vol. 40 (11): 12-19 [Abstract] ( 38 ) 全文 ( 1 )

	20	Effect and Underlying Mechanism of Combined Ultrasonic-Heat Treatment on the Solubility of Fermented Chicken Protein Powder
		MIAO Fangfang, MA Yangyang, LIU Shijie, LI Miaoyun, GAI Zhengyan, ZHAO Lijun, LIANG Dong, LIU Yanxia
		DOI: 10.7506/rlyj1001-8123-20251025-321
		To enhance the solubility of fermented chicken protein powder (FCPP), this study systematically investigated the effects of combined ultrasonic-heat treatment on its physicochemical properties and molecular structure. The changes in its solubility after the treatment were examined, and the underlying mechanism was elucidated. The results indicated that heat treatment at 50 ℃ increased the solubility of FCPP from 27.86% to 35.41%. The combination of this treatment with ultrasonication at 200 W for 20 min ultrasonication further improved the solubility to 43.19%. The combined treatment effectively altered the internal structure of the protein through cavitation effects and mechanical shear forces, leading to the exposure of buried hydrophobic and sulfhydryl groups of the protein molecules, while significantly reducing the molecular weight and particle size (from 8 116 to 3 680 nm; P < 0.05) of the protein. Additionally, the proportion of β-sheets in the secondary structure decreased to (25.52 ± 0.49)%, and that of β-turns increased to (28.74 ± 0.46)%, indicating enhanced protein flexibility. These structural changes collectively contributed to improved solubility of FCPP.
		2026 Vol. 40 (11): 20-27 [Abstract] ( 25 ) 全文 ( 0 )

	28	Analysis and Exploration of the Nutritional, Processing and Eating Quality Characteristics of Jiaxian Red Cattle Meat
		ZOU Hao, LI Xiang, WANG Shouwei, YANG Junna, YUE Yuanchun, WANG Haitang, LI Jiapeng
		DOI: 10.7506/rlyj1001-8123-20251202-363
		In this study, our aim was to explore the meat quality characteristics of Jiaxian Red cattle. The nutritional, processing, and eating quality indicators of different meat cuts (chuck tender, strip lion and eye round) from Jiaxian Red cattle were measured. For comparison, Chinese Simmental cattle were selected. In terms of nutritional quality, meat from Jiaxian Red cattle had higher protein and fat contents and lower moisture content compared with meat from Chinese Simmental cattle. The contents of glycine, leucine, and isoleucine were significantly higher than those of meat from Chinese Simmental cattle (P < 0.05). Meat from Jiaxian Red cattle was rich in fatty acid components, with monounsaturated fatty acids being the major ones. Oleic acid (C18:1) was the most abundant fatty acid, accounting for 46.20% of the total fatty acids. The contents of macroelements (calcium and sodium), microelements (zinc and copper), and vitamin E were more than 1.5 times higher than those of Chinese Simmental cattle meat. Regarding processing quality, Jiaxian Red cattle meat had significantly higher water-holding capacity (WHC) and tenderness than Chinese Simmental cattle meat (P < 0.05). With respect to eating quality, Jiaxian Red beef meat was redder in color, with higher chroma (P < 0.05). In addition, it exhibited a higher diversity and amount of flavor compounds and had a stronger umami taste (P < 0.05).
		2026 Vol. 40 (11): 28-37 [Abstract] ( 23 ) 全文 ( 0 )

	38	Ultrasound-Assisted Preparation and Properties of Chitosan Inclusion Complex of Yak Meat-Derived Active Peptides
		ZHANG Mengjie, ZHAO Gaiming, BAI Xueyuan, WANG Ke, ZHU Chaozhi, YIN Mancai, ZHANG Xinjun
		DOI: 10.7506/rlyj1001-8123-20251020-311
		Low molecular mass peptides have good solubility and are easily bound to free radicals, reducing oxidative damage caused by lipid peroxidation. In this study, yak meat was digested by simulated digestive juices. Yak meat-derived small molecular peptides (YMSMPs) ≤ 1 kDa were prepared from the digest by ultrafiltration and purification. Due to their poor gastric stability, YMSMPs were unable to reach the intestinal tract to exert their effects. To improve their digestive stability, YMSMPs were encapsulated using a mixture of chitosan (CS), gum arabic (GA), and sodium alginate (SA) as the wall material with ultrasonic assistance. The solubility of the prepared inclusion complex (YMSMPs-CS-GA-SA) was 96.80%. After in vitro simulated gastric and intestinal digestion, its cumulative release rates were 35.57% and 90%, respectively. In addition, the intestinal digestate exhibited stronger antioxidant capacity than YMSMPs. The encapsulation effectively delayed the release of YMSMPs in the simulated gastrointestinal tract, providing a delivery scheme for YMSMPs.
		2026 Vol. 40 (11): 38-47 [Abstract] ( 23 ) 全文 ( 0 )

	48	Effect of Konjac Glucomannan-Soybean Oil Gel as a Fat Substitute on the Properties of Minced Pork Gel
		YANG Fan, XU Xiaoping, CHENG Yuxuan, LI Junguang
		DOI: 10.7506/rlyj1001-8123-20250924-296
		In order to explore the effect of konjac glucomannan (KGM)-soybean oil gel as a fat substitute on the quality characteristics of minced pork gel, minced pork gels with pork back fat replaced by KGM-soybean oil gel at levels of 0% (control), 25%, 50%, 75% and 100% were evaluated for texture, rheological properties, cooking loss, centrifugal loss, color difference, pH, thiobarbituric acid reactive substances (TBARS) value, moisture distribution, microstructure, flavor characteristics, and sensory quality. The results showed that the product with a substitution level of 50% had the best quality characteristics, and its hardness and chewiness were significantly increased by 15.3% and 27.2% compared with the control group (P < 0.05), respectively. The storage modulus was the largest, and the microstructure was compact and uniform, but the cooking loss was increased remarkably compared with the control group (P < 0.05). KGM-soybean oil gel increased the brightness and yellowness values and decreased redness value of minced pork gel. The TBARS value of minced pork gel decreased with increasing substitution level, and it decreased by 56.7% when the substitution level was 100%. Water distribution analysis showed that higher substitution levels resulted in a decrease in the proportion of immobilized water and an increase in the proportion of free water. Electronic nose analysis showed that the response values of sensors W2S (sensitive to nitrogen oxides), W1W (sensitive to sulfides and terpenes), and W2W (sensitive to aromatic and organic sulfides) were increased significantly at a substitution level of 50%. In addition, the highest sensory evaluation score was achieved under his condition. Collectively, this study shows that KGM-soybean oil gel can improve the quality characteristics of minced pork gel, with the most pronounced effect observed when 50% pork back fat is replaced by KGM-soybean oil gel.
		2026 Vol. 40 (11): 48-56 [Abstract] ( 39 ) 全文 ( 0 )

	57	Effect of Acid-Deamidated Millet Gliadin on the Gel Properties of Myofibrillar Protein
		LING Liang, DONG Yingying, GUO Huanjuan, GUO Weikang, ZHU Yingchun
		DOI: 10.7506/rlyj1001-8123-20251210-372
		This study was designed to improve the gel properties of myofibrillar protein (MP) by addition of acid-deamidated millet gliadin. MP solutions and gels with different levels (0, 1, 3, 5, and 7 g/100 mL) of added millet gliadin were prepared. The emulsifying properties and ultraviolet-visible (UV-Vis) absorption spectra of MP solutions were measured, and the waterholding capacity, gel strength, and color of MP gels were evaluated. The effect of millet gliadin on MP gel characteristics was explored to determine the optimal addition level of millet gliadin. On this basis, the effect of acid-deamidated millet gliadin on MP gel characteristics was examined. The results showed that millet gliadin addition enhanced the emulsifying activity and stability of MP solutions and improved the water-holding capacity, gel strength and whiteness of MP gels. Millet gliadin at a concentration of 5 g/100 mL was the most effective in improving MP gel properties. Addition of 5 g/100 mL acid-deamidated millet gliadin further improved the emulsifying properties of MP solutions and the water-holding capacity and gel strength of MP gels. In conclusion, acid-induced deamidation can significantly enhance the functional properties of millet gliadin, and the combination of deamidated millet gliadin with MP can form an effective gel system, providing a novel strategy for developing high-quality protein gel products.
		2026 Vol. 40 (11): 57-64 [Abstract] ( 12 ) 全文 ( 0 )

	65	Comparison of Meat Quality and Nutritional Components among Different Local Pig Breeds in Guizhou
		LI Linzhu, DENG Xuewei, LU Tingjiao, ZHANG Guichuan, ZHANG Jing, LUO Xin, DENG Ying, QIN Danling
		DOI: 10.7506/rlyj1001-8123-20251112-343
		The purpose of this study was to compare the meat quality traits, nutritional composition, amino acid, and fatty acid profiles of four local pig breeds in Guizhou, namely Baixiang pigs from Jianhe, Xiang pigs from Congjiang, black pigs from Danzhai, and Kela pigs from Bijie. Five pigs from each breed were selected and slaughtered. The longissimus dorsi muscle of each pig was sampled for analysis of meat quality traits and conventional nutritional indicators using the national standard methods. The results showed that meat from black pigs had a significantly lower drip loss rate but higher cooked meat yield and pH value than meat from the other three breeds (P < 0.05). Nevertheless, no significant differences were observed in marbling or color scores among the four breeds. Black pig meat demonstrated significantly lower crude fat content but higher crude protein content (P < 0.05) compared to the other breeds. Black pig meat contained higher levels of saturated and monounsaturated fatty acids but lower levels of unsaturated and polyunsaturated fatty acids. Additionally, it showed higher levels of umami amino acids. Our findings indicated that Danzhai black pork was characterized by low fat, high protein, abundant amino acids, and more balanced fatty acid composition and therefore could be more suitable for breed conservation, research and development. This study provides data support and a theoretical basis for pork production from local breeds.
		2026 Vol. 40 (11): 65-70 [Abstract] ( 17 ) 全文 ( 0 )

Processing Technology

	71	Effects of Different Drying Methods on the Quality of Ready-to-Eat Pig Liver Powder
		DONG Yingjun, CHANG Yahui, WANG Lijie, SUN Wanmeng, LIU Wenhui, LIU Qian, CAO Chuan’ai
		DOI: 10.7506/rlyj1001-8123-20251218-384
		This study aims to investigate the effects of microwave drying (MD), hot-air drying (HD), and freeze-drying (FD) on the quality characteristics of ready-to-eat pork liver powder for the purpose of providing a theoretical basis for selecting suitable drying techniques for high-quality pork liver powder. The results showed that compared to MD and HD, FD resulted in brighter color, finer texture and significantly higher protein solubility of pork liver powder (P < 0.05). Additionally, FD treatment led to complete unfolding of protein structure in ready-to-eat pork liver powder, resulting in significantly higher surface hydrophobicity and sulfhydryl content (P < 0.05) and stronger fluorescence intensity. The electronic nose results indicated that pork liver powder produced by FD had the highest proportion of aromatic compounds and received the highest sensory scores for appearance, odor, taste, texture, and overall acceptability. In contrast, pork liver powder prepared by MD contained the highest concentrations of potential off-flavor substances such as sulfides and alcohols, resulting in the lowest sensory acceptance. Therefore, FD treatment significantly enhances the overall quality and sensory acceptance of pork liver powder, demonstrating the greatest application potential.
		2026 Vol. 40 (11): 71-79 [Abstract] ( 26 ) 全文 ( 0 )

	80	Processing Optimization of Pu-erh Tea-Flavored Fish Chunks Based on Quality Changes
		LU Lai, ZHOU Yuhang, BI Baoliang, LU Sufang, AI Mingyan, TIAN Mingwei, LEI Yuelei, JIA Dan
		DOI: 10.7506/rlyj1001-8123-20251124-356
		This study aimed to investigate the impact of key processing steps on the quality of Pu-erh tea-flavored fish chunks. Grass carps (Ctenopharyngodon idella) were used to make Pu-erh tea-flavored fish chunks. The effects of two types of Pu-erh tea (raw and ripe) on the total volatile basic nitrogen (TVB-N) content, cooking loss rate, centrifugal loss rate, pH, and textural properties of tea-flavored fish chunks were compared. The results showed that tea-flavored fish chunks prepared with raw Pu-erh tea had significantly lower TVB-N content, cooking loss rate, and centrifugal loss rate but significantly higher hardness and gumminess than those prepared with ripe Pu-erh tea (P < 0.05), therefore, we used raw Pu-erh tea to make the tea-flavored fish chunks in the following steps. Furthermore, we examined the quality changes of fish chunks flavored with raw Pu-erh tea during processing. The results indicated that the TVB-N content of tea-flavored fish chunks increased with decreasing degree of drying in the first air-drying cycle, and the centrifugal loss rate and cooking loss rate were significantly lower at a 60% drying degree than at other drying degrees (P < 0.05). The hardness, gumminess, chewiness, and resilience reached their highest values at a 70% drying degree, whereas the elasticity showed a decreasing trend with decreasing degree of air drying. With prolonged ultrasound time, the TVB-N content gradually decreased, while the centrifugal loss rate first increased and then decreased, with optimal textural properties observed at 5 min. As the soaking time prolonged, the TVB-N content of tea-flavored fish chunks first decreased and then increased, with values significantly lower at 1 and 1.5 h than at other time points (P < 0.05). The cooking loss rate gradually increased, and the centrifugal loss rate peaked at 1.5 h of soaking, while the textural properties progressively declined. For the second air-drying cycle, as the degree of drying decreased, the TVB-N content increased significantly, while the cooking loss rate decreased significantly (P < 0.05). The hardness, gumminess, and chewiness increased, whereas the elasticity and resilience decreased. The pH remained within the range of 6.2–6.4. Using response surface methodology, the optimal processing parameters were determined as follows: a 62% drying degree in the air-drying cycle, an ultrasound time of 6 min, a soaking time of 1.5 h, and a 70% drying degree in the second air-drying cycle. The resulting product showed good quality.
		2026 Vol. 40 (11): 80-92 [Abstract] ( 19 ) 全文 ( 0 )

	93	Influence of Liquid Smoking Processes on the Quality and Flavor Characteristics of Cured Duck Legs
		TONG Ziyan, LIU Zexing, LIU Bo, QUAN Wei, ZHOU Lei, LOU Aihua, LIU Yan, LUO Chao, SHEN Qingwu
		DOI: 10.7506/rlyj1001-8123-20251118-346
		This study compared the effects of different liquid smoking processes (tumbling, spraying and soaking) on the quality of cured duck legs. Furthermore, it conducted a comparative analysis of the quality and flavor characteristics of tumbled cured duck legs and traditional cured duck legs using high-performance liquid chromatography, an electronic nose, an electronic tongue, and gas chromatography-mass spectrometry techniques. The findings indicated that cured duck legs produced by the tumbling process had a higher redness value, moderate hardness, and a higher moisture content of 60.41%. However, the cooking loss rate was higher than that of cured duck legs produced by the soaking method, and the water holding capacity was poor. Both the tumbling and soaking processes contributed to improving the quality of cured duck legs, and no benzo[a]pyrene was detected in the resulting products, ensuring their safety for consumption. Compared with traditional smoked duck legs from Jiangxi and Hunan regions, tumbled cured duck legs had higher lightness and redness and lower yellowness, exhibiting better color. The hardness, elasticity and chewiness of tumbled cured duck legs were relatively high at 5 444.22 g, 0.62 mm and 1 785.14 g respectively, showing favorable textural characteristics. In addition, the total amount of free amino acids, particularly sweet amino acids, in tumbled cured duck legs was significantly higher than that of traditional cured duck legs in different regions (P < 0.05, except for Xiangxi, Hunan province). Meanwhile, characteristic flavor compounds, mainly including phenols, ketones, and alkenes, were well preserved. Methyl guaiacol and D-limonene were identified as key volatile flavor compounds in tumbled cured duck legs, and their contents were significantly higher than those in traditional cured duck legs. In summary, cured leg ducks produced by the tumbling process have superior quality and flavor.
		2026 Vol. 40 (11): 93-103 [Abstract] ( 16 ) 全文 ( 0 )

Package & Storage

	104	Quality Changes of Steak during Simulated E-commerce Transportation
		GUO Yuqiao, JIN Yixin, LENG Lele, PAN Daodong, ZENG Xiaoqun
		DOI: 10.7506/rlyj1001-8123-20251202-362
		The rapid development of e-commerce and new retail models has driven a structural shift in food distribution channels from conventional supermarkets to online platforms. However, temperature fluctuations and logistical delays during e-commerce transportation tend to cause food quality deterioration, highlighting the need to understand quality changes and associated factors under such conditions. As a high-demand product sensitive to storage conditions, steak is a representative model for studying quality changes in e-commerce logistics. In this study, e-commerce primal-cut beef steaks from 14 regions of China were analyzed for changes in quality indicators, including pH, total volatile basic nitrogen (TVB-N) content, color, volatile flavor compounds, and microbial community structure during simulated e-commerce transportation for 7 d. The correlation among these characteristics was further established. The results demonstrated that transportation time was strongly correlated with quality deterioration: TVB-N contents in most samples remained below the spoilage threshold (15 mg/100 g) within 72 h, while the color remained within an acceptable range within 48 h. Specific volatile compounds including hexanal, ethyl butanoate, and 1-octen-3-ol were identified as potential freshness markers for steak during e-commerce transportation. Total viable bacterial counts approached the spoilage limit by day 3 and the growth trend slowed down significantly on the day 5. Microbial community analysis revealed Firmicutes and Proteobacteria as the dominant phyla, with Lactococcus and Brochothrix being the most abundant genera. Pearson correlation analysis showed that the proportion of metmyoglobin (MetMb) was significantly positively correlated with TVB-N content and pH but negatively correlated with redness value (a*). These findings provide practical information for the quality control of e-commerce steak during transportation.
		2026 Vol. 40 (11): 104-113 [Abstract] ( 15 ) 全文 ( 0 )

	114	Effect of Dielectric Barrier Discharge Cold Plasma Treatment on the Preservation Quality of Ready-to-Eat Crayfish Tails
		ZENG Xuan, SUN Ye, LUO Ji
		DOI: 10.7506/rlyj1001-8123-20251119-349
		To develop a low-temperature sterilization technique for high-quality chilled ready-to-eat crayfish products, this study evaluated the efficacy of dielectric barrier discharge cold plasma (DBD-CP) for killing Staphylococcus aureus on the surface of ready-to-eat crayfish tails and investigated the effect of DBD-CP on the microbial and physicochemical qualities of crayfish tails during storage. The results showed that DBD-CP treatment effectively inhibited the growth of S. aureus in pure culture and on the surface of crayfish tails, destroying the membrane integrity of S. aureus cell. After being treated with DBD-CP at 70 kV for 90 s, the count of S. aureus in a suspension was reduced by 5.9 (lg (CFU/mL)). After DBD-CP treatment for 240 s, the count of S. aureus on the surface of crayfish tails decreased by 4.8 (lg (CFU/g)). DBD-CP treatment significantly inhibited the increase in total colony count, total volatile basic nitrogen (TVB-N) content, and pH value of crayfish tails during storage (P < 0.05), but significantly increased protein and lipid oxidation (P < 0.05). On the 8th day of storage, compared with the control group, the thiobarbituric acid reactive substances (TBARS) value and protein carbonyl content in the DBD-CP treated group increased by 0.43 mg/kg and 1.82 nmol/mg, respectively. The sensory quality of the products treated with DBD-CP for 120–180 s remained acceptable on the 8th day of storage, and the product treated for 180 s had the best quality. Therefore, DBD-CP treatment can effectively kill S. aureus on the surface of crayfish tails and extend the shelf life of the product. In the future, the degree of oxidation could be controlled by adding plant preservatives or in combination with other sterilization methods.
		2026 Vol. 40 (11): 114-121 [Abstract] ( 18 ) 全文 ( 0 )

	122	Effect of Superchilling Combined with Vacuum Packaging on Beef Quality during Storage
		HUANG Xiaohong, NIU Shuhui, GENG Jiamin, ZHAO Minshan, LUO Xiuying, YANG Yong
		DOI: 10.7506/rlyj1001-8123-20251104-330
		This research was undertaken in order to study the effect of superchilling (–3 ℃) combined with vacuum packaging on beef quality during storage. Beef was divided into two control groups (vacuum packaging + cold storage at 4 ℃ and air packaging + superchilling storage) and an experimental group (vacuum packaging + superchilling storage). Aerobic plate count, sensory evaluation score, total volatile basic nitrogen (TVB-N) content, pH value, drip loss, color, shear force, texture, and microstructure were measured and analyzed during storage. The results showed that the aerobic plate count, TVB-N content and drip loss of the three groups of beef increased with storage time, the sensory score, shear force and hardness decreased gradually, and the gap between muscle fibers increased, accompanied by muscle fiber rupture. The first control group exhibited the fastest quality deterioration. During superchilling storage, the total bacterial count, drip loss, yellowness value and brightness value of the vacuum packaging group were significantly lower than those of the air packaging group (P < 0.05). On the 25th and 30th days, the vacuum packaging group exhibited lower TVB-N content, pH value and adhesiveness but higher shear force and hardness compared with the air packaging group. The shelf-lives of the two control groups and the experimental group were 2, 20 and 25 d, respectively. In summary, the combination of superchilling and vacuum packaging can improve the freshness indexes and effectively prolong the shelf life of beef.
		2026 Vol. 40 (11): 122-129 [Abstract] ( 23 ) 全文 ( 0 )

Analysis & Detection

	130	HS-SPME-GC-MS Analysis of Volatile Flavor Characteristics and Key Components in Meat from Ducks Fed Different Diets during Frozen Storage
		ZHAO Hang, ZHANG Lijie, LI Qianwen, CHEN Guihua, WANG Xiaonan, LI Yan, GONG Chunmiao, ZHAO Xiaomeng, CHEN Shuxing
		DOI: 10.7506/rlyj1001-8123-20251202-361
		To investigate the effects of dietary regimen and frozen storage on the volatile flavor characteristics of Cherry Valley duck meat, breast meat samples from ducks fed a commercial diet (control group) or a fish meal-based diet (treatment group) were analyzed after 0, 7, 14, and 21 d of frozen storage using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), partial least squares-discriminant analysis (PLS-DA) and odor activity value (OAV) analysis. The results showed that a total of 63 volatile compounds were identified, including 29 aldehydes, 11 alcohols, 5 ketones, 3 acids, 2 esters, 7 hydrocarbons, 3 furans, 1 aromatic compound, and 2 other compounds. The total content of aldehydes and alcohols in both groups of duck meat decreased after 7 d of frozen storage, and rebounded to varying degrees after 14 d. The number of volatile compounds detected in the treatment group decreased from 52 at day 0 to 43 at day 14, and rebounded to 50 at day 21. PLS-DA clearly separated the control and treatment groups at day 0, indicating that dietary composition exerted a greater influence on volatile flavor characteristics than did frozen storage duration. Based on variable importance in projection (VIP) values, (E)-2-decenal, 1-octen-3-ol, (E,E)-2,4-decadienal, and 2-pentylfuran were identified as key volatile compounds. OAV analysis further demonstrated that the treatment group contained more odor-active compounds (OAV > 1) during days 14–21 of storage, whereas the volatile flavor profile of the control group remained relatively stable. These findings indicate that the fish meal-based diet altered the composition of volatile flavor compounds and the contribution of key odor-active compounds during frozen storage, thereby enhancing flavor complexity at the middle and late stages of storage, whereas the commercial diet was more effective in maintaining flavor stability throughout frozen storage.
		2026 Vol. 40 (11): 130-139 [Abstract] ( 21 ) 全文 ( 0 )

	140	Determination of 26 Veterinary Drug Residues in Animal Tissues by In-Line Solid Phase Extraction Combined with High-Performance Liquid Chromatography-Tandem Mass Spectrometry
		WANG Jiaqi, CHI Xiaoxue, HU Chunling, SUN Liang, GAO Rui, GAO Xianying, CHEN Sishan, HUANG Rongcheng, FEI Zixuan, GUO Siqun
		DOI: 10.7506/rlyj1001-8123-20251224-392
		Objective: To develop a solid-phase extraction combined with high-performance liquid chromatographytandem mass spectrometry (HPLC-MS/MS) method to analyze the residues of 26 veterinary drugs in pork, pork liver, beef and mutton samples. Methods: After pretreatment with Mcllvaine-ethylenediaminetetraacetic acid-2Na buffer, the samples were extracted with acetonitrile acid and purified using an Oasis PRiME HLB solid-phase extraction column. An appropriate amount of the purified extract was blown down to near dryness under nitrogen at 40 ℃, reconstituted, separated on InfinityLab Proroshell 120 EC-C18 column, and detected by electrospray ionization in positive ion mode with multiple reaction monitoring. The analytes were quantified by the external standard method. Results: The calibration curves of all analytes exhibited good linearity in the mass concentration range of 1–50 μg/L with correlation coefficients greater than 0.99, and the limit of detection (LOD) ranged from 0.1 to 0.5 μg/kg, and the limit of quantification (LOQ) was in the range of 0.3–2.0 μg/kg. At spiked concentration levels of 2, 5, and 20 μg/kg, the average recoveries of the target compounds were 60%–120%, with relative standard deviations (RSDs) (n = 5) less than 15%. Conclusion: The method is characterized by simple pretreatment, low reagent consumption, and high accuracy and it is suitable for the detection of various veterinary drug residues in pork, pork liver, beef, and mutton.
		2026 Vol. 40 (11): 140-146 [Abstract] ( 18 ) 全文 ( 0 )

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