内容: This study aimed to investigate the effects of different exogenous additives on the physicochemical properties and volatile flavor substances of crispy fried spareribs. Results showed that the addition of rattan pepper, Houttuynia cordata, Litsea, and plum had no significant effect (P > 0.05) on the texture properties of crispy fried spareribs. These ingredients had a certain effect on the thiobarbituric acid reactive substances value of crispy fried spareribs, but the difference was not significant (P > 0.05). Moreover, they could improve the sensory scores of crispy fried spareribs to a certain extent. A total of 91 volatile flavor substances were identified from 5 groups of crispy fried spareribs. Adding exogenous additives increased the types and contents of volatile flavor substances in crispy fried spareribs and increased the contents of key volatile flavor substances such as 1-octen-3-ol, linalool, 1-hexanol, and 1-dodecen-3-ol. Combined with sensory scores and physicochemical indexes, these findings showed that adding rattan pepper, H. cordata, Litsea, and plum could improve the taste and quality of crispy fried spareribs, thus having good application prospects.

内容: Limosilactobacillus reuteri is a species of lactobacillus present in the gastrointestinal tract of animals and may contribute to the balance of intestinal flora. This study aimed to investigate the effects and correlations of L. reuteri on both intestinal flora and muscle fiber characteristics of Sunit sheep, with the objective of enhancing meat quality. Twelve 8-month-old Sunit sheep were randomly divided into two groups: control (fed without L. reuteri) and L. reuteri group. The results showed that L. reuteri had a significant positive impact on meat quality, particularly improving the tenderness of sheep meat compared with the control group, with values of 69.8 and 76.8 N, respectively (P < 0.05). L. reuteri group showed significantly more type I muscle fibers (23% vs. 13%) and higher succinate dehydrogenase activity than the control group, while lactate dehydrogenase activity was significantly lower (P < 0.05). The L. reuteri group showed significantly higher expression of genes encoding colonic epithelial nutrient transport (GPR43) and immune barrier function (Zonulin) than the control group. At the genus level, Alistipes and Methanobacterium were significantly different between L. reuteri and control groups (P < 0.05), with L. reuteri group showing an increase of 2.9 times and a decrease of 8.0 times compared to the control group, respectively. At the species level, Succiniclasticum ruminis and Bacteroides sp. 43_108 were significantly (P < 0.05) lower and higher, respectively in L. reuteri group than those in the control group. Butyric acid exhibited the highest concentration in L. reuteri group, reaching 7.52 mmol/L. In conclusion, supplementation with L. reuteri may affect muscle fiber characteristics, enhance intestinal health, and facilitate carbohydrate digestion of Sunit sheep. This study offers novel insights into the use of feed additives for improving meat quality.

内容: This study aimed to investigate the effect of using an optimized complex sodium salt substitute formulation, comprising potassium lactate (17.64%), potassium chloride (14.61%), magnesium chloride (34.36%), and sodium chloride (33.39%), on the quality of Oncorhynchus masou caviar at different storage temperatures and to compare it with the traditional sodium chloride curing method. Caviar samples were stored at 20, 27, and 34 °C, respectively, and the effect of the new formulation on the quality characteristics of the caviar was systematically evaluated through the determination of microbiological indicators, pH, water activity, total volatile basic nitrogen content and other physicochemical indicators. In addition, the shelf life of the samples at 0 and 4 °C was predicted using the accelerated shelf life test model. The results showed that using sodium salt substitute formulation could effectively inhibit microbial growth, slow down the spoilage process of the product, and significantly extend the shelf-life of caviar, which is a significant advantage over the traditional sodium chloride curing method. This study provides theoretical support and practical guidance for the improvement of caviar processing technology and salt reduction in the food industry.

内容: Salted duck egg (SDE) is a traditional Chinese food. The traditional curing method needs a long period. To shorten the pickling process, ultrasonic power, ultrasonic time, and ultrasonic alternating temperature were employed as the single factor to produce SDE. The salt content of SDE white and yolk and texture, ultrasonic apparent oil yield rate of SDE yolk were selected as test index. The results showed that all three factors affected the quality of SDE to different degrees. The trend related to the change of salt content was in line with that of the apparent oil yield rate. The higher product quality and shorter pickling process were observed when treated with ultrasonic power of 240 W, ultrasonic time of 90 min, and heating/cooling time for 14 h/10 h. Suitable levels for three factors were set for the orthogonal experiment according to the results of the single-factor experiment. The results showed that the optimal experiment level was 240 W of ultrasonic treatment for 90 min at a time ratio of 14 h/10 h, shortening the pickling time to 18 d. Thus, this work established a faster physical pickling method for SDE. Ultrasonic treatment could improve the quality of products, and alternating temperature could provide a temperature pump to accelerate the pickling speed, which could be considered to assist the low-salt curing process.