内容: Heterocyclic amines (HAs) are a class of polycyclic aromatic compounds formed during thermal processing of aquatic products, exhibiting strong carcinogenic and mutagenic properties. Understanding the formation mechanisms and reduction strategies of HAs in heat-processed aquatic products is crucial for effectively enhancing food safety. This paper reviewed the distribution and formation mechanisms of HAs in heated aquatic products, focusing on factors influencing their generation, including the composition of aquatic products (amino acids, carbohydrates, fats, and metal ions) and processing conditions (methods, temperature, and duration). Current HA-reduction strategies in aquatic processing, such as pretreatment of raw materials, optimization of processing techniques, and addition of exogenous substances, were summarized. The mechanisms of these reduction strategies were discussed to provide theoretical guidance for improving the safety of heat-processed aquatic products.

内容: Aquatic products face severe challenges in packaging due to their perishable nature. Traditional materials are ineffective in suppressing microbial proliferation and lipid oxidation, making it urgent to develop efficient preservation solutions. Chitosan, with its excellent film-forming properties, biocompatibility, and antibacterial activity, when combined with plant extracts rich in broad-spectrum antibacterial and antioxidant components such as polyphenols and terpenoids, offers a new approach to aquatic product preservation. This review focuses on the regulatory mechanism of the on-demand release of active components through the structural design of composite films, aiming to break through the bottlenecks of preservation technology. By analyzing the network structure of chitosan, such as porosity, swelling response, and molecular interactions, and their structure-activity relationships with the sustained-release behavior of plant active components, the mechanisms of enhancing the physical properties, antioxidant capacity, and antibacterial activity of composite films are clarified. Studies have shown that this strategy can significantly delay protein degradation and extend the shelf life of aquatic products. In the future, efforts should be made to develop nano-reinforced carriers, multi-component synergistic systems, and spoilage-indicating smart packaging to promote the large-scale application of this technology in the cold chain logistics of aquatic products.

内容: Fatigue, a debilitating condition arising from intense physical and mental stress, significantly impairs work capacity and well-being, yet effective molecular interventions remain scarce. Selenopeptides, which incorporate the essential trace element selenium, have emerged as promising anti-fatigue agents owing to their potent antioxidant activities. However, their therapeutic development is hindered by conventional preparation methods, which yield heterogeneous mixtures with poor reproducibility, complicating purification and impeding structure-activity studies. This review emphasizes that chemical synthesis represents a critical solution to these challenges, enabling the production of highly pure, structurally defined selenopeptides. We systematically analyze recent advances in solid-phase peptide synthesis and liquid-phase peptide synthesis, highlighting innovative and sustainable approaches such as continuous flow synthesis. Although few chemically synthesized selenopeptides have been directly validated for anti-fatigue efficacy, we propose a rational design strategy based on targeted synthesis to bridge this translational gap, accelerating their application in the food and health industries.

内容: Cholesterol is essential for cell membrane structure and steroid hormone synthesis, but elevated serum low-density lipoprotein cholesterol can lead to atherosclerosis. Although traditional drugs such as statins are effective, they carry a risk of hepatotoxicity and muscle injury. Gut microbiota regulates cholesterol metabolism through the gut-liver axis, providing a new direction for the intervention of hypercholesterolemia. Probiotics reduce serum cholesterol through bile saline hydrolase activity, secondary bile acid conversion, and cwholesterol adsorption. This article reviews the mechanism and clinical transformation prospects of probiotics in reducing serum cholesterol.

内容: The continuous advancement of non-destructive testing technology has led to a surge in research on the application of hyperspectral imaging (HSI) technology within the meat products industry. HSI is capable of precisely identifying physical and chemical indicators such as salt, moisture, protein, and fat in dry-cured ham, including the coefficient of determination for salt content and the prediction error of water activity. It also evaluates sensory indicators like viscosity, color, and marbling, including the visualization and classification accuracy of marble patterns. Additionally, it can identify surface mold species with a sensitivity of 85% and a specificity of 86% for distinguishing ochratoxin A-producing bacteria from non-producing bacteria. The unique advantage of HSI which ‘fuses spectral and spatial information’ has enabled the development of various data processing models, such as partial least squares regression and support vector machine-discriminant analysis. These models allow for the simultaneous detection of multiple indicators and the visualization of component spatial distribution, offering an intuitive basis for quality control. This paper summarizes the progress of HSI technology in the quality inspection of dry-cured ham, analyzes its potential for industrial online inspection, including issues such as fat interference, and provides a foundation for future quality identification, optimization, and standardization of dry-cured ham.

内容: Sauce-braised meat products are favored by consumers for their unique flavor and texture; however, they are prone to microbial contamination, leading to a reduced shelf life and potential food safety concerns. This paper introduces the production process of sauce-braised meat products and reviews their spoilage mechanisms and preservation status. The analysis covers the types of spoilage microorganisms, the impact of packaging methods on these products, the effects of microorganisms on meat quality, and the use of preservatives and packaging materials. Additionally, this paper examines future trends in the preservation of sauce-braised meat products by exploring the research and application of new packaging materials and natural preservatives. In the future, the conservation of sauce-braised meat products will focus on the application of natural preservative agents, combined with new packaging and low-temperature processing technology, while ensuring quality, in line with consumers’ pursuit of health and safety.

内容: Beeswax-structured oleogels and bigels represent an innovative strategy to improve the lipid profile of meat products by replacing animal fat with oils rich in polyunsaturated fatty acids. This review integrates the most recent findings and describes how the composition and functionality of beeswax-structured systems determine their ability to substitute animal fat and their impact on the nutritional, technological, and sensory quality of meat products. From a nutritional standpoint, these systems reduce saturated fatty acids and cholesterol while increasing n-3 fatty acids such as α-linolenic acid, eicosapentaenoic acid, and docosahexaenoic acid. From a technological perspective, they enhance water-holding capacity and influence color and texture parameters. Fat replacement levels of up to 50% (m/m) maintain acceptability comparable to control products; however, higher levels may negatively affect aroma and flavor. Despite these improvements, oxidative stability remains the main limitation. The incorporation of natural antioxidants and functional compounds, as well as the exploration of alternative waxes derived from native bees—whose bioactive potential remains unexplored—could improve the performance of these systems. Future research should focus on optimizing sensory acceptance and gaining a deeper understanding of the structural and molecular mechanisms determining texture and lipid and protein oxidation during storage. Overall, beeswax-structured lipid systems offer a sustainable and healthy solution for the development of functional meat products.

内容: The study investigated whether the inhibitory effects of nisin on the increase in total volatile basic nitrogen (TVB-N) content caused by L-arginine (Arg) or L-lysine (Lys) in Cantonese sausage. Nisin had minimal influence on water activity and pH. However, it significantly reduced the content of non-protein nitrogen from 5.23 (or 5.32) to 4.57 (or 4.53) mg/g, amino acid nitrogen content from 3.41 (or 3.38) to 2.96 (or 2.93) mg/g, TVB-N content from 55.92 (or 48.21) to 36.46 (or 36.14) mg/100 g, and biogenic amines content from 58.69 (or 57.28) to 51.89 (or 47.36) mg/100 g. In contrast, it increased the contents of trichloroacetic acid-soluble peptide from 5.55 (or 4.99) to 6.54 (or 6.40) mg/g during 28 days of storage in Cantonese sausages containing Arg (or Lys). In these two sausage samples, nisin also decreased the total bacterial count from 6.13 (or 6.10) to 5.31 (or 5.36) (lg (CFU/g)), the count of lactic acid bacteria from 6.08 (or 6.09) to 5.24 (or 5.13) (lg (CFU/g)), and the activity of amino acid decarboxylase from 0.63 (or 0.65) to 0.57 (or 0.60) U/g. Lactic acid bacteria were predominant in all the sausage samples. Thus, nisin effectively suppressed the Arg- or Lys-induced increase in TVB-N content by inhibiting the growth of lactic acid bacteria, which secrete amino acid decarboxylase. The results provide technical support for using Arg or Lys for producing low-sodium and low-phosphorus Cantonese sausages.

内容: This study investigated the enzymatic hydrolysis of porcine fibrinogen using trypsin, flavourzyme, and their sequential combination to clarify how hydrolysis conditions influence hydrolysates’ structural and functional properties. The dual-enzyme treatment (trypsin followed by flavourzyme) produced the highest degree of hydrolysis (21.64%) and soluble protein recovery efficiency. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis and gel permeation chromatography revealed extensive cleavage of the α-, β-, and γ-chains and a marked shift toward low-molecular-weight peptides, with fragments below 1.5 kDa comprising the majority of the hydrolysate. Amino acid analysis showed that the resulting peptide fraction of dual-enzyme treatment contained 31.39% essential amino acids and a higher cysteine content than single-enzyme hydrolysates. Moreover, enzymatic hydrolysis by complex proteases significantly increased surface hydrophobicity and reactive sulfhydryl group content, indicating greater exposure of nonpolar residues and active thiols that may favor disulfide bond formation during gelation. Overall, the improved structural and functional characteristics of dual-enzyme fibrinogen hydrolysates may provide a theoretical basis for their potential use in the development of gel-based foods.

内容: The effect of Astragalus polysaccharide (APS) on the formation and physicochemical properties of whey protein isolate (WPI) gel was systematically evaluated. It was found that visual appearance, gel strength, water-holding capacity, and swelling ratio of the APS-WPI gels were enhanced with increasing APS concentration. APS addition also notably promoted the enhancement in the absolute value of zeta potential with a simultaneous increase in size. Rheological results exhibited that APS-WPI gels had higher apparent viscosities, loss modulus, and storage modulus than native WPI. Scanning electron microscopy demonstrated that the water cavity structure of the gel network was denser when 1.2 g/100 mL APS was used. Additionally, disulfide bonds and hydrogen-bonding interactions between WPI and APS were considered the major contributing forces affecting the formation of APS-WPI gels, as confirmed by Fourier transform infrared spectroscopy and molecular forces. These results indicated that APS is effective in improving the gelling properties of WPI, which provides a reference for the potential application of a gelling agent in functional foods.