Jinhua ham, a traditional Chinese dry-cured meat product with nearly a millennium of production history, derives its characteristic colour, layered aroma, and umami-rich taste from the coordinated biochemical activity of a dynamic microbial ecosystem across an eight-to-ten-month fermentation timeline. This review provides a critical synthesis of research between 2018 and 2025 on microbial composition, community dynamics, functional roles, safety risks, starter culture applications, and multi-omics characterisation of Jinhua ham fermentation, unified by precision fermentation as an organising framework. High-throughput sequencing has established that halotolerant bacterial genera, Staphylococcus, Psychrobacter, Halomonas, and Lactobacillus, and fungal communities comprising Aspergillus, Debaryomyces, Meyerozyma, and Penicillium undergo deterministic, physicochemically driven succession, with their enzymatic activities governing proteolysis, lipolysis, volatile compound formation, colour stabilisation, and the accumulation of biogenic amines, mycotoxins, and antimicrobial resistance genes (ARGs). Autochthonous starter cultures, including Staphylococcus xylosus, Lactiplantibacillus plantarum, and Penicillium aethiopicum, improve process controllability, safety, and sensory consistency, yet their mechanistic basis and validation remain incompletely established. Genomic and metabolomic approaches have generated datasets, but integrated metagenomics-metabolomics coupling, capable of linking microbial gene networks to flavour compound production, and metatranscriptomic characterisation of gene expression remain the unmet methodological needs. Five research directions are proposed: achieving species-level microbial resolution through long-read sequencing and longitudinal sampling; validating flavour-forming pathways through isotopic tracing and controlled inoculation; standardising analytical protocols for cross-study comparability; conducting starter culture and ARG safety validation; and developing low-salt fermentation strategies. Together, these directions define the research investment required to advance Jinhua ham production from empirical tradition to precision-engineered consistency.

This study investigated the effect of pre-cooking level of germinated highland barley pulp on the staling properties and digestibility of pre-packaged barbecued pork buns during refrigerated storage (0-9 days). The addition of barley pulp significantly delayed quality deterioration, resulting in a decreased specific volume (up to 20%) and an increased hardness (up to 71.76%) across all samples. Furthermore, it effectively inhibited the rise in starch short-range order, as evidenced by a decreased FTIR ratio of 1047/1022 cm-1, and retarded the conformational transition between protein α-helix and β-sheet structures. When the gelatinization degree increased to 91.22%, rapidly digestible starch (RDS) decreased significantly while resistant starch (RS) increased. The sauce infiltration layer exhibited a higher maximum RS (23.23%) than the inner crumb (16.52%). The Glycemic Index (GI) was significantly reduced, with the lowest values observed in the BJ60 group (53.22 for the sauce infiltration layer and 60.37 for the inner crumb). α-Amylase inhibition was also enhanced with increasing gelatinization degrees. Significant correlations were found between starch structural parameters and digestibility. These results demonstrate that incorporating germinated highland barley pulp is a feasible strategy to simultaneously improve the shelf-life and nutritional quality of steamed buns.

Using Shiqi squab, a renowned local specialty from Zhongshan, Guangdong Province, as the raw material, the effects of different marination conditions (the tumbling/static marination periods were set at 0/60, 15/45, 30/30, 45/15, and 60/0 min, in that order) on marinating characteristics, cooking loss of squabs, and quality (moisture content and distribution, color, fiber characteristics, texture profile and shear force value, aroma and sensory scores) of cantonese-style braised squab were investigated. The results showed that with tumbling time prolonging and static marination time shortening, both marination absorption and NaCl content of squab meat increased significantly (P<0.05); cooking loss of squabs decreased first and then increased, whereas the water content increased first and then decreased; the proportions of bound water, immobilized water and free water in braised squab showed different changing trends, but all of them reached extreme values at tumbling/static marination time of 30/30 mins (G30+J30); diameter of squab muscle fibers decreased significantly (P<0.05), while the density of muscle fibers reached the maximum in G30+J30 sample and then the deformation of muscle fibers increased and arrangement tended to be loose; hardness, elasticity, chewiness and shear force value of braised squab meat decreased significantly (P<0.05); electronic nose analysis result exhibited that the difference in overall odor profiles of different treatment samples was not significant (P>0.05). Quality of cantonese-style braised squab was improved significantly by marination condition optimization, with the G30+J30 treatment achieving the highest sensory scores and best overall quality.

Obesity is a major global public health challenge associated with metabolic disorders and chronic diseases. Resistant starch (RS), a type of dietary fiber that resists digestion in the small intestine and undergoes fermentation in the colon, has gained attention for its potential role in obesity management and functional food development. This review explores the intricate relationship between RS and gut microbiota, focusing on its impact on microbial composition, short-chain fatty acid (SCFA) production, and gut barrier integrity. Key mechanisms underlying RS-mediated metabolic regulation, including its influence on appetite control, lipid metabolism, and inflammatory pathways are discussed. The review also highlights the classification of RS types (RS1-RS5), their distinct metabolic effects, and their targeted applications in addressing obesity-related gut dysbiosis. Additionally, the challenges associated with RS incorporation into low-fat functional foods, such as thermal stability and processing compatibility, are critically evaluated. Future research directions emphasize the need for precision dietary interventions utilizing multi-omics approaches to optimize RS efficacy. By bridging current knowledge gaps, this review aims to advance RS-based strategies for obesity prevention and innovative food product development.

In this study, we investigated the ability of κ-carrageenan to reinforce the heat-induced EWP/Car gel system. A series of composite gels containing 0%-1.0% κ-carrageenan was prepared and characterized. The results showed that moderate κ-carrageenan addition (particularly 0.6%) significantly improved gel hardness, elasticity, and water-holding capacity. Rheological and microstructural analyses confirmed that κ-carrageenan promoted the formation of a denser, more homogeneous network, as evidenced by lower tanδ values and uniform fluorescence and pore distribution in CLSM and SEM images. FTIR and SDS-PAGE results indicated that these enhancements were mediated by noncovalent interactions without altering protein secondary structures. Moreover, the reduction in free sulfhydryl groups and increased disulfide bond formation revealed a strengthened protein matrix. These findings provide promising insights for the rational design and application of EWP-based systems in the production and processing of egg-based food products.

Abstract In order to evaluate the effects of chitosan, ε‐polylysine, and collagen on the preservation properties of refrigerated Nemipterus virgatus, samples were tested with different treatments for 10 days, namely chitosan, ε‐polylysine and collagen (CH + ε‐PL + CA), chitosan and ε‐polylysine (CH + ε‐PL), chitosan and collagen (CH + CA), ε‐polylysine and collagen (ε‐PL + CA), and the uncoated sample (CK). The results demonstrated that the bio‐coating exhibited better preservation effects. The CH + ε‐PL + CA, CH + ε‐PL, CH + CA, ε‐PL + CA treatments could significantly inhibit bacterial growth and retard the increase of total volatile base nitrogen (TVB‐N), 2‐thiobarbituric acid (TBA), K‐value, and total viable counts (TVC) in N. virgatus fillets. The pH of all samples decreased and reached its lowest value on day 6, then increased significantly at the end of the experiment (p < .05). Water‐holding capacity (WHC) of all the groups decreased continuously throughout storage, and CK reached 66.03% on day 6, which is significantly lower than CH + ε‐PL + CA, CH + ε‐PL, CH + CA, and ε‐PL + CA (p < .05). On the contrary, the sensory scores of CH + ε‐PL + CA, CH + ε‐PL, CH + CA, and ε‐PL + CA were significantly higher than the control, and the score of CH + ε‐PL + CA (p < .05) was the best among all the groups. In terms of texture, CH + PL + CA also showed less cell shrinkage and tighter muscle fiber arrangement compared to other treatments. To sum up, the CH + PL + CA bio‐coating proved to be a promising method for maintaining the storage quality of N. virgatus under refrigerated storage conditions.

以HPTLC分析平台,分别用像素分析法和光密度法,建立并对比两种快速检测茶饮料中EGCG含量的方法.以3种市售茶饮料为代表性样品,对比两种方法的应用性能,评估像素分析替代仪器依赖的光密度检测作为茶饮料中EGCG含量检测的新方法的先进性.结果显示,HPTLC-像素分析方法、HPTLC-光密度方法检测的定量限分别为6.8,5 mg/kg,均可以定量茶饮料中EGCG.两种方法目标物在200～1 200 ng/斑点浓度范围内线性相关系数相差不大,均在0.999以上.两种方法的回收率均满足要求,HPTLC-像素分析方法测定3种样品加标回收率分别在102.4％～110.8％,102.3％～118.8％,100.3％～113.5％之间,HPTLC-光密度方法测定3种样品加标回收率分别在:103.5％～110.8％,95.3％～111.2％,99.3％～111.2％之间,表明两种方法具有良好的准确性.两种方法的精密度也相差不大,HPTLC-像素分析方法RSD＜6.7％,HPTLC-光密度方法RSD＜3.2％.结论:HPTLC检测技术中,简单易用的像素分析可以较好地代替昂贵的仪器化光密度扫描,提高方法的性价比和实用性.

Human and global health would be greatly improved by replacing animal-based foods with plant-based alternatives. This transition would be facilitated when more affordable, convenient, sustainable, nutritious, and tasty plant-based foods are available on the market. Interest in related research has surged these years, and dozens of plant-based cheese (PBC) products have been introduced to the market. However, studies found that most PBCs are far from comparable with dairy cheese in nutritional value, and the texture and sensory properties are still hurdles to the widespread consumption of PBCs. This paper focused on the “tissue disruption route” and adopted chickpeas and nuts as the main ingredients to form a cheese snack. Test results showed that our samples were high of nourishment value compared to the cheese sample and even healthier than the cheese in the terms of energy (709.37 ± 1.35 vs. 865.63 ± 0.49 kJ/100 g, p < 0.01), K/Na ratio (142.00 ± 0.82/13.33 ± 0.12 mg/100 g vs. 121.67 ± 2.05/44.23 ± 0.05 mg/100 g, p < 0.01), DF (6.99 ± 0.01 g/100 g vs. N/A, p < 0.01), and cholesterol (8.81 ± 0.25 vs. 207.30 ± 3.35 mg/100 g, p < 0.01). From the order of magnitude, the PBC samples are similar to the cheese sample in the aspects of cohesiveness ( p < 0.05) in texture test, and the fermentation process improved the imitation of texture properties in terms of hardness and cohesiveness (both p < 0.05). The volatile compounds were similar between the two PBC samples; however, the fermentation process could increase the species of the volatile compounds and make the PBC a little more similar to the dairy cheese. Overall, the observed properties of our PBC snack using raw chickpeas and nuts make the “plant-based cheese substitutes” extremely promising because of their nutritional value, sensory, and texture properties.

Despite the effective microbial inactivation of high pressure processing (HPP), too intensive pressurization can cause undesirable quality changes in fish muscle. Combination treatments can be applied to retain sensory attributes after HPP for ready-to-eat fishery products. This present study thus investigated the impacts of different initial sample temperatures (− 18, 2, 20, and 55 °C) on raw grass carp slices under 300, 400, and 500 MPa, followed by microbiological, sensorial, chemical, and structural analyses. Increasing the pressure level at 20 °C led to whitening, hardening, and decreases in water holding capacity of grass carp. For example, 400 MPa induced a L* increase from 59.6 to 80.7, loss in muscle transparency, 5.1

In order to investigate the changes in quality of pork ribs during steaming and the effects of different steaming methods, the pork ribs were steamed under normal and high pressure until they reached a same level of cooking degree. The changes in cooking loss rate, water holding capacity, color, myoglobin, sensory quality, tenderness, texture, pH, and thiobarbituric acid reactive substances (TBARS) content of pork ribs during steaming were analyzed and the effects of the two steaming methods on pork ribs at the same cooking degree were compared. The results showed that the pH, cooking loss rate, and lipid oxidation degree of pork ribs increased significantly (P<0.05), the a* value and water holding capacity decreased significantly (P<0.05), the L* value, shear force, hardness and chewiness first increased and then decreased during steaming. Among them, pork ribs steamed under normal pressure for 40 min and under high pressure for 25 min exhibited satisfactory texture and enriched flavor profile, and the sensory quality of pork ribs steamed under high pressure was better. The cooking degree of pork ribs was same when steamed under normal pressure for 60 min and under high pressure for 30 min, and the cook value (C) was about 47 min, but the effects on the quality of pork ribs were different. The lipid oxidation degree, b* value, and pH of normal pressure group were higher, the sensory scores of high pressure group were higher, and there was no significant difference in hardness and chewiness between the two groups (P>0.05). In summary, high-pressure steaming was a fast and quality cooking method, which can better preserve the nutritional value and eating quality of the pork ribs. The quality of pork ribs was optimal when steamed under high pressure for 25 min.

In addition to high nutritional value, egg white protein also has good functional properties such as gelation,foaming and emulsification, and the gelation is one of the most potential functional properties of egg white protein, which plays a crucial role in food processing. This paper focuses on the gel properties and influencing factors of egg white protein under heat induction, which is helpful to regulate the gel properties of egg white protein during hot processing, so as to obtain satisfactory product properties and quality.

High pressure can induce significant sensory quality changes in fish. Considering the important role of raw attributes in ready-to-eat aquatic products, our study thus focused on combination treatments prior to pressurization, to maintain grass carp quality. Fish fillets with or without salting and/or slight drying were pressurized under 0.1, 300, 400, and 500 MPa for 10 min. Microbiological, sensorial, and chemical analyses were performed to assess fish quality. The salting and slight drying combination have synergistic impacts on alleviation of fish quality changes after pressurization, e.g. muscle semi-transparency, lower lightness, and stronger water-holding capacity. This could be associated with enhanced fibrous interconnection and protein structure (less decrease of alpha-helix contents, less amino acid residue exposures). By contrast, fillets without pretreatments, or after single salting or drying process, had unfavorable quality alterations after pressurization. Therefore, appropriate means for developing novel ready-to-eat products can be carried out by targeting pressure-sensitive aquatic foods.

The traditional processing steps of Mala cake are complicated and time-consuming, with low yield rate and unstable quality. However, the production of Mala cake using pre-mixed powder could effectively reduce the processing steps and maintain the product quality. The effect of fermentation time (0~70 min) on the pH value, volume growth, bubble distribution, and viscosity were determined. And the effect of different steaming intensity (5~25 mL/min) on central temperature, specific volume, water content, texture, stomatal distribution, and sensory quality of final product was also measured. The results showed that the viscosity of batter with 20%, 25%, and 30% water content firstly increased and then decreased with the extension of fermentation time, reaching the maximum viscosity at 60, 40 and 30 min, respectively. There was no significant difference (P>0.05) in the pH value and cake volume between batter with 20% and 25% water content. The pH of batter with 30% water content decreased slowly. After 70 min of fermentation, the volume increment (70.4 mL) was only 57% of the two former batters' volume increment (123.9 mL). The diameter of bubbles inside batter increased, but the number of bubbles per unit area decreased by 15%~20%, and the surface occupancy of bubbles did not change significantly. The size distribution of bubbles in batter with 25% water content was the highest. At the steaming stage, the specific volume of Mala cake was the highest at the steaming intensity of 10 mL/min, and the moisture content was the highest at the steaming intensity of 20 mL/min. When the steaming strength was lower than 15 mL/min, the hardness, elasticity, chewiness, and resilience were significantly increased with the increasing steaming strength (P<0.05). However, the texture index showed no significant (P>0.05) changes when the steaming intensity increased over 15 mL/min. Under the steam intensity of 20 mL/min, the final products showed higher elasticity and chewiness, and the internal pores were more uniform. Considering the fermentation speed, the rheological property of batter, the sensory evaluation, and texture of final products, and from the perspective of energy conservation, a better product quality could be obtained by fermenting the pre-mixed Mala cake batter with 25% water content for 40 min and then steaming at a steaming intensity of 20 mL/min.

在广东省科协的指导下,广东省食品学会于2010 年 4 月创建全省首个科技服务站.服务站以学会专家为依托,以科技服务为纽带,以企业、院校、专业镇、农村和社区科技需求为导向,以大联合、大协作为工作方式,以促进企业创新发展、农民增产增收、公民科学素质提高、学会实力增强为目标,通过学会主导,科协协助,面向基层,长期服务,努力为全省经济发展提供智力支持.目前,广东省食品学会共创建中山咀香园、中山完美、中山嘉豪、中山泰和、开平嘉士利、江门李锦记、佛山隐雪、河源盆地一号、潮州无穷、梅州食协、潮州潮安等 11 个科技服务站,涉及焙烤、调味品、保健品、农副产品、禽肉制品、凉果等多个食品产业类别.

干蒸烧卖作为一种口感鲜香爽弹的蒸制类中式点心深受消费者喜爱,然而其速冻制品在贮运销售过程中由于温度波动产生的反复冻融现象不可避免,导致产品品质劣变.为探究反复冻融过程烧卖品质的变化及其规律,选择猪肉干蒸烧卖为代表,将其分别在解冻温度25 ℃和4 ℃下反复冻融(冷冻22 h-解冻2 h为一个循环)0～4次,探究蒸制质量变化率、pH值、水分分布状态、外观、色泽、质构特性和感官评分等品质指标的变化.结果表明:同等冻融次数下,25 ℃解冻的烧卖蒸制前后质量变化率要明显高于4 ℃下解冻的烧卖,且烧卖皮黏结程度更大,肉馅紧缩,汁液流失加大.随着冻融次数增加,肉馅的亮度值L*值逐渐增大,红度值a*值逐渐减小.对于烧卖皮而言,4 ℃下的L*值变化不显著(P＞0.05),而25 ℃下的L*值和b*值显著减小(P＜0.05),4次冻融后的b*值减小了 15.60％,烧卖皮色泽变暗,黄度减弱.2种解冻温度下,烧卖的黏结性和回复性均无显著变化(P＞0.05).25 ℃下有显著增加的是硬度、咀嚼性和黏性,4次冻融后分别增加了21.93％、40.82％和35.76％;4 ℃下,只有硬度在3次冻融后开始增大,由H0的(2754.92±153.77)g上升到H4的(3239.61±29.23)g.反复冻融降低了烧卖的感官评分,变化最大的是滋味和气味.25℃下4次冻融后的烧卖感官评分最低,色泽变暗,表皮干硬,肉馅口感粗糙.低场核磁检测证实反复冻融降低了烧卖皮水分分布的均匀性及其持水性,进而影响了烧卖品质.因此,减少烧卖在制售过程中的温度波动,尽可能避免反复冻融过程有利于保持烧卖的品质.

采用常压蒸制、炒制、热风烘烤以及微波4种热加工方式处理云南大姚火麻仁.以火麻仁香味为指标,探究4种热加工方式在最佳香味处理条件下对其挥发性风味物质、色泽、营养成分及贮藏稳定性的影响.结果表明:4种热加工方式最优处理条件分别为100℃常压蒸制8 min、150℃炒制15 min、130℃热风烘烤40 min以及600 W功率微波4 min.未处理火麻仁中含有较多的2-3丁二醇(10.21％)、1-己醇(7.92％)等醇类物质.4种热加工方式均可使挥发性风味物质的种类和含量增加,其中炒制处理和热风烘烤可明显增加醛类、杂环类物质的含量.不同热加工方式处理后火麻仁的色泽、蛋白质、总糖、灰分、脂肪、总酚、总黄酮含量及不饱和脂肪酸比例存在显著性差异(P<0.05).微波处理可保留较高含量的蛋白质、总酚和总黄酮;蒸制处理和热风烘烤后可保留较高比例的不饱和脂肪酸,其中亚麻酸保留率最高,分别为92.64％和98.73％.不同热加工方式处理的火麻仁对脂肪氧化酶均有显著的抑制作用(P<0.05),在短期贮藏过程中均能抑制脂肪的氧化.本研究结果为火麻仁深层次的加工利用提供参考.

在我国中北部地区,由椰毒假单胞菌酵米面亚种引起的食物中毒事件频有发生,中毒食物多为变质的发酵玉米面制品、长时间泡发的木耳和变质的银耳等.然而近年来南方地区相关中毒案例显著增长,广东传统河粉等米面淀粉制品存在被椰毒假单胞菌污染的风险,其毒素的致死率较高,危害性强,受到全社会高度关注.本综述总结了椰毒假单胞菌酵米面亚种及其毒素米酵菌酸在理化、生化、检测技术、污染状况及影响因素的最新研究进展,并对鲜湿米粉中毒事件作出思考,为后续的相关研究提供理论基础.

In view of the bongkrekic acid poisoning incidents in recent years caused by the contamination of fresh wet rice noodles and vermicelli by Pseudomonas cocovenenans subsp. farino fermentans, combined with the latest research reports and production practice, this paper comprehensively discusses the risk points of raw materials and additives, technology, environment and personnel in the production process for the first time, then proposes countermeasures and suggestions, in order to reduce food safety risk to the maximum extent possible.

以同一生产日期的市售鸡蛋、鸭蛋、鹌鹑蛋及鸽蛋为原料,对常温(22～25℃)贮藏过程中禽蛋的品质指标及其变化率进行测定,比较分析禽蛋品种对其品质变化的影响.结果表明,经过36 d的贮藏,鸡蛋的失重率(4.08％)、蛋清水分含量下降率(5.84％)、蛋清的菌落总数(2×103 CFU/mL)及其干基蛋白质含量的增加率(5.72％)均低于其他蛋品,而鹌鹑蛋的蛋清干基蛋白质含量增加率(7.21％)高于其他蛋品.鸭蛋蛋黄干基蛋白质含量下降率(11.17％)及其黏稠度的下降率(49.49％)高于其他蛋品,而鸽蛋蛋黄干基蛋白质含量下降率(6.00％)及其黏稠度的下降率(29.70％)低于其他蛋品.鸽蛋的失重率(8.21％)、蛋清菌落总数(6×104 CFU/mL)高于其他蛋品,且早于其他蛋品出现腐败现象.在常温贮藏下,4种蛋品品质变化排序为:鸽蛋>鸭蛋>鹌鹑蛋>鸡蛋.

As people pay more and more attention to the nutrition and health of food, the development of functional food has ushered in favorable circumstances. The phenomenon of “Snacking” in functional food is one of the predictable trends in the future. Under the impact of foreign brands, domestic confectionery is gradually transforming from taste demand to functional demand. First of all, in this research, the relevant patents of health candy within the latest 5 years are investigated, the ingredients of health candy in accordance with function are classified, and the distribution of product types and the processing characteristics of different types of candies as carriers of functional components are analyzed. The result of the investigation shows that the majority of patents of health candy were associated with the function of improving immunity, followed by the function of hypoglycemic effect, lowering the blood pressure and blood lipid. In terms of product type, tablet candy occupied the most proportion of patents of health candy in the past five years, but its number declined after 2018 while gel candy had been increased slightly since 2017. As for the number of hard sugar patents, it was at a relatively low level and continued to decline. Secondly, this study sorts the functional ingredients into 5 categories (including fruits and vegetables, medicinal and edible ingredients, probiotics, minerals and vitamins, and sugar-free candy), to summarize the application status and analyze the processing characteristics of different types of functional ingredients. Finally, the research contents and methods of health candy at home and abroad are analyzed, and some suggestions for the future development of health candy are proposed.