The short shelf life of fresh pork, primarily caused by microbial contamination and lipid oxidation, remains a challenge for the food industry. To address this, we developed a novel active packaging composite film by coating a functionalized layer of carboxymethyl chitosan/tannic acid embedded with silver-based metal-organic frameworks (CTA) onto polyethylene (PE). The resulting PE/CTA films exhibited superior tensile strength (18.16 MPa), exceptional UV adsorption capacity (>98 %), enhanced barrier properties (against oxygen, moisture), and potent antibacterial/antioxidant activities. Notably, the optimized PE/CTA-8 film effectively extended the shelf life of fresh pork by 6 days compared to pure PE, as evidenced by significantly reduced weight loss, total viable count (TVC), pH, total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) values. This work presents a promising strategy for developing high-performance food packaging materials with significant commercial potential.

This study developed a novel gelatin-stabilized nano-silver particle/agar hydrogel (AgNP hydrogel) and investigated its color rendering mechanism for monitoring the freshness of braised chicken. The results showed that the color of AgNP hydrogel shifted from brown to gray-white within 3 days of storage of braised chicken, and its application extended the shelf life of unpackaged braised chicken meat from 4 d to 6 d at 4 °C (P < 0.05). The results of circular dichroism (CD), particle size, zeta potential, and UV indicated that Cl- on the surface of braised chicken could react with Ag+ on the surface of AgNP, resulting in the formation of AgCl particles during storage. These AgCl particles were subsequently transformed into black Ag2S particles, causing the visual color shift of AgNP to gray-white. Overall, the AgNP hydrogel could provide a new method for the freshness assessment of cooked meat products.

BACKGROUND:High-energy and high-protein diets promote excessive fat deposition in broilers, increasing their susceptibility to metabolic disorders. Ferulic acid (FA) is a phenolic acid with multiple biological functions and has potential application value. The present study evaluated the effects of dietary FA on the growth performance, lipid metabolism, bile acid synthesis and gut microbiota in broilers. In total, 640 male broilers were allocated to five groups at 1 day of age, and fed with a basal diet supplemented with 0 (control group), 50, 100, 150 or 200 mg kg-1 FA for 42 days. RESULTS:FA administration linearly and quadratically increased the average daily gain. At 42 days, dietary FA linearly reduced hepatic levels of triglycerides, total cholesterol and low-density lipoprotein cholesterol. It also up-regulated the gene and protein expression of peroxisome proliferator-activated receptor (PPAR)γ and adenosine monophosphate-activated protein kinase (AMPK) in the liver. Additionally, FA enhanced the expression of CYP7A1 protein, increasing the levels of bile acids in both the liver and serum. The results of the Kruskal-Wallis H test for 16S rRNA sequences indicated significant increases in Blautia and Eisenbergiella, as well as significant decreases in Enterococcus and Bacillus. Moreover, cecal metabolomics analysis revealed differences in metabolites between the 100 mg kg-1 FA and control groups, which were enriched in the signaling pathways related to lipid and amino acid metabolism. CONCLUSION:FA appears to enhance average daily gain, improve lipid metabolism partially by activating the AMPK/PPAR pathway, and increase bile acid levels by activating CYP7A1. FA doses at 100 mg kg-1 are recommended in commercial broilers. © 2026 Society of Chemical Industry.

Liposomal encapsulation enhances the stability of essential oils, while simple liposomes are plagued by lack of targeting and low release rate. Herein, bacteria-secreted protease-triggered liposomes (BEO-clip) were prepared from basil essential oil-loaded liposomes (BEO-lip). The physiochemical properties, antibacterial effect and mechanism against Staphylococcus aureus of the prepared liposomes were investigated, the liposomes were also utilized for the preservation of braised beef. BEO-clip presented higher storage and thermal stabilities. In addition to a stronger bactericidal effect against S. aureus, BEO-clip exhibited a bacteria-secreted protease-dependent BEO release and sustained antibacterial effects. BEO-clip showed a more intense interaction with S. aureus, causing membrane disruption, declined membrane potential, and increased surface charge. Both BEO-lip and BEO-clip effectively inhibited the microbial growth in braised beef during storage. BEO-clip significantly restrained lipid oxidation, suppressed the increase of pH and total volatile base nitrogen, delayed the deterioration of color and texture, without comprising sensory quality.

The abundance of water- and salt-insoluble proteins in animal derived by-products limits their high-value utilization. This study aimed to enhance the solubility of chicken liver insoluble proteins (CLIPs) by altering their structure using pH-shifting modification. The results showed that pH shifting affected the physicochemical properties of CLIPs. Notably, compared to the control, alkaline treatment significantly enhanced protein solubility and absolute zeta potential while concurrently decreasing particle size, turbidity and protein aggregation compared to the control (P < 0.05). Structural changes indicated that alkaline treatment induced an unfolding of CLIPs, evidenced by a decreased α-helix content, a concomitant rise in β-sheet and random-coil fractions, and greater exposure of aromatic residues and hydrophobic patches. Furthermore, the exposure of hydrophilic amino acids enhanced hydration capacity, thereby improving protein solubility. Accordingly, this work offers an effective strategy for the solubilization of CLIP through controlled structural unfolding, paving the way for its broader utilization in food-processing applications.

Plant essential oils have gained attention for their green and safe characteristics in recent years. However, negative effects on sensory attributes caused by high concentrations hinder their application in foods. The synergistic antibacterial activity and mechanism of basil (BEO) and ginger (GEO) essential oils against Escherichia coli and Staphylococcus aureus were investigated in this study. The preservative effect on braised beef, a Chinese traditional meat product, of combined BEO and GEO was also studied. Both BEO and GEO displayed notable antibacterial activity when applied individually against E. coli and S. aureus. Moreover, the combination of BEO and GEO exhibited synergistic activity, with a fractional inhibitory concentration index of 0.75. The BEO + GEO combination reduced bacterial metabolism, ruptured bacterial membranes, reduced membrane potential, and destructed intracellular enzymes and the membrane integrity of E. coli and S. aureus. The application of BEO + GEO in braised beef could effectively maintain its quality and prolong its shelf life by inhibiting bacterial growth, preventing texture changes and color deterioration. The combination of BEO and GEO exhibited a synergistic antibacterial activity, providing effective preservation of braised beef. The findings contribute valuable insights into the development of natural antibacterial preservatives for meat products.

This study investigated effects of ultrasound power and ionic strength on conformation and gel properties of chicken myosin under freeze-thaw (FT) cycle in EGCG-mediated system. Ultrasound significantly increased solubility, α-helix content, and surface hydrophobicity, while reduced turbidity, particle size, sulfhydryl content, and intrinsic fluorescence (P < 0.05), indicating that mechanical forces induced by ultrasound promoted structural unfolding, which increased disulfide bonding and hydrophobic interactions, thereby enhancing myosin-myosin and myosin-EGCG interactions. Ultrasound significantly increased β-sheet, viscosity, gel strength, and ratio of immobile water, while reduced α-helix content and thawing loss of frozen myosin gel (P < 0.05). SEM, LF-NMR, and MRI analyses indicated that ultrasound facilitated formation of a compact network structure of myosin gel after FT cycle, significantly increasing water-holding capacity (WHC) of frozen myosin gel. WHC of myosin gel at 0.6 M NaCI was better than that at 0.3 M NaCI, resulting in higher gel strength and thawing loss.

The aged braised broth (ABB) is crucial in determining the superior quality of braised chicken by enriching meatderived flavor compounds. However, its effects on antioxidant activity and sensory attributes remain poorly understood. This study examined the impact of ABB on both antioxidant activity and sensory qualities of braised chicken. The chicken meat sample, compared to chicken broth, ABB increased total phenolic and flavonoid contents by 72.79 % and 206.04 %, respectively. Additionally, ABB boosted antioxidant activity and significantly reduced lipid oxidation (from 0.95 to 0.13 mg MDA/kg). ABB also improved moisture distribution, reduced cooking and centrifugal losses, and had minimal effects on color and texture. The flavor profile was analyzed using an electronic nose, GC-IMS, and GC-MS, confirming that ABB enhanced flavor characteristics. Chemometric analysis identified eugenol, estragole, anethole, 1-octen-3-ol, and hexanal as key aroma compounds. These findings highlight the effectiveness of ABB in improving the eating quality of braised chicken.

The inoculated fermentation is an effective way to shorten fermentation time and improve the flavor quality in fermented food. Therefore, this work aims to analyze the difference between traditional and inoculated fermentation, and explore the mechanism of flavor formation in mandarin fish during fermentation. Results showed that a total of 67 volatile compounds were detected, and 13 key flavor compounds were identified in fermented mandarin fish. Inoculation promotes the oxidation and hydrolysis of fatty acids, thus forming more aldehydes and alcohols. Moreover, inoculated fermentation inhibited the growth of Enterococcus, Carnobacterium and Morganella, thereby reducing indole content. In addition, inoculation increased the taste activity values of Glu, Gly and Ala, which improved umami taste and sweet taste of fermented mandarin fish. In short, the mixed inoculation shortened the fermentation time from 12d to 8d, which improved the flavor quality of fermented mandarin fish.

As a more sustainable food option, plant-based meat analogues (PBMAs) have gained increasing attention worldwide. However, their texture and flavor characteristics still have a considerable gap from those of real meat. Cell-cultured pork biomass (CCPB) may have great potential to improve the quality of PBMAs. Therefore, this study evaluated the effects of incorporating CCPB on the texture and flavor of PBMAs. The results indicated that the addition of CCPB significantly improved the hardness, gumminess, and chewiness of PBMAs, which may be attributed to the acid environment and optimized water distribution caused by CCPB. Concurrently, CCPB imparted meat-like flavor characteristics to PBMAs. E-nose and E-tongue analyses showed that the odor and taste characteristics of PBMAs were closer to real pork with the increase of CCPB addition. Flavoromics based on GC-MS identified key volatile flavor compounds contributing to meat aroma, including 1-octen-3-ol, hexanal, nonanal, octanal, (Z)-2-nonenal, and 2-pentyfuran. Furthermore, untargeted lipidomics based on LC-MS/MS revealed that glycerophospholipids (GPs) with high abundance and unsaturation were the main lipids for improving the texture and flavor of PBMAs. Specifically, phosphatidylcholine (PC), lysophosphatidylcholine (LPC), cardiolipin (CL), lysophosphatidylethanolamine (LPE), and phosphatidylserine (PS) were primarily associated with texture improvement. Specific lipid molecules such as CL (23:0_22:6_20:3_18:0), ChE (13:0), PE (14:0e_23:0), FA (20:4), and DG (36:4e) may serve as important biomarkers for producing meat flavor. These findings provide a valuable theoretical basis for the targeted optimization of the lipid characteristics of CCPB and PBMAs formulations to enhance their sensory quality.

The impact of low-energy stirring temperatures (30 °C, 50 °C, 70 °C, 90 °C) on the stability of gelatin emulsions was investigated when stirring with a magnetic stirrer at 1600 rpm for 3.5 h at an arginine (Arg) concentration of 1.2 % (w/v). The results indicated that as the stirring temperature increased, the appearance of the emulsions became more transparent and clearer, and their particle sizes and the absolute zeta potential values decreased significantly (P < 0.05). Moreover, the addition of Arg significantly enhanced the stability of the emulsions, with those prepared at 30 °C exhibiting the highest stability. These findings could be attributed to the fact that under the stirring temperature of 30 °C and in the presence of Arg, the depolymerization of gelatin increased, leading to a significant increase in the hydrophobic β-sheet structures (P < 0.05), which in turn resulted in a significant increase in the exposure of hydrophobic amino acids and negatively charged residues on the gelatin surface (P < 0.05). Ultimately, the stability of gelatin emulsions (φ = 5 %), prepared via this one-step stirring method, was significantly improved. The information gathered could provide guidance on preparing protein-stabilized emulsions with low oil phase volume fractions using low-energy emulsification techniques.

Cultured biomass, as a novel food ingredient, significantly contributes to providing meat-like flavor and nutrition. In this study, cultured porcine fat biomass (hereafter referred to as "biomass") was used as a fat substitute in the biomass/plant hybrid cultured meatballs (BPMs) to investigate the effect of biomass levels (0 %, 10 %, 20 %, and 30 %) on the flavor and nutritional characteristics, compared to the FPM-10 % group containing 10 % pig subcutaneous fat. Results showed that increasing biomass levels significantly enhanced the protein, fat, and total amino acid content of BPMs (p < 0.05), with MUFA proportion rising from 20.46 % to 28.71 %. The addition of biomass increased fatty acid diversity from 20 types in the BPM-0 % group to 26 types in the BPMs, aligning their composition more closely with the FPM-10 % group. A total of 43 volatile compounds were identified in the BPMs, with biomass enriching BPMs with abundant ketones and alcohols, key contributors to a meat-like aroma. Amino acid analysis and electronic tongue results further indicated that the BPM-10 % group had a taste profile closer to the FPM-10 % group. Fatty acid composition and electronic nose analysis revealed that higher biomass content (BPM-20 % and BPM-30 %) resulted in a fatty acid profile more similar to the FPM-10 % group. Notably, the BPM-20 % group exhibited an aroma profile closer to the FPM-10 % group, whereas the BPM-10 % group displayed a taste profile more similar to the FPM-10 % group. These results offer a theoretical foundation for the large-scale production of cultured meat and the enhancement of flavor in meat alternatives.

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 consumersu2019 pursuit of health and safety.

Under intensive farming systems and the global ban on antibiotic growth promoters (AGPs), early-weaned piglets exhibit incomplete physiological development, increasing their susceptibility to stress-related liver dysfunction and growth performance impairments. This study first investigated the effects of dietary supplementation with 0.2% tributyrin on the growth performance of 21-day-old weaned piglets over a 28-day period. Subsequently, on the final day, we examined its influence on antioxidant capacity, immune responses, and liver macrophage polarization using a 2 × 2 factorial challenge model, with the factors being diet (basal or tributyrin-supplemented) and immunological challenge (saline or lipopolysaccharide). The experimental results indicated that tributyrin had a significant enhancement on the average daily gain (ADG) of weaned piglets within the 0–14-day period (p < 0.05). Under lipopolysaccharide (LPS) challenge, tributyrin significantly increased the levels of catalase (CAT) and interleukin-10 (IL-10) while reducing the levels of malondialdehyde (MDA) and interleukin-6 (IL-6) in both serum and liver. Additionally, it significantly increased glutathione peroxidase (GSH-pX) activity in the serum and reduced glutathione (GSH) levels in the liver, and also decreased the serum level of interleukin-1β (IL-1β). Tributyrin downregulated pro-inflammatory cytokine gene expression while upregulating anti-inflammatory cytokine expression (p < 0.05). Furthermore, tributyrin significantly inhibited the expression of M1 macrophage polarization markers while enhancing those of M2 polarization (p < 0.05). Additionally, tributyrin suppressed SIRT1/NF-κB signaling pathway activation and promoted JAK2/STAT6 signaling pathway activation (p < 0.05). These findings exhibit that tributyrin alters the polarization of liver macrophages by regulating the SIRT1/NF-κB and JAK2/STAT6 signaling pathways, enhances antioxidant and immune functions, reduces LPS-induced liver inflammatory damage, and improves the growth performance of weaned piglets.

The study investigated the impact of varying concentrations of (E,E)-2,4-decadienal (DDE; 0, 9, 27, 54, and 81 μg/mL) on the stability of gelatin emulsions prepared via a low-energy stirring emulsification method, which relies solely on simple mechanical stirring. As the concentration of DDE increased, the emulsifying activity index, emulsion stability index, and viscosity of emulsions first increased significantly (P < 0.05) and then decreased significantly (P < 0.05), indicating that the emulsion stability first improved and then decreased. The highest emulsion stability was observed at a DDE concentration of 27 μg/mL, as evidenced by the highest adsorbed protein content (84.78 %) and the maximum absolute zeta potential value (14.46 mV). These findings suggested that DDE, in combination with low-energy stirring emulsification, improved the stability of gelatin emulsions. The results of protein structure indicated that DDE enhanced the depolymerization of gelatin by disrupting hydrophobic interactions within gelatin aggregates, leading to the exposure of hydrophobic groups on the protein surface. This exposure enhanced the adsorption of gelatin at the oil-water interface, thereby improving the emulsion stability through increased steric hindrance at the interface. Furthermore, DDE reduced the surface tension of soybean oil, contributing to further stabilization of the interface.

High-fat content causes meat emulsion gels to be more susceptible to free radical attack, inducing gel deterioration. As fat substitutes, water and soluble materials provide options for food manufacturers, but both ignore the filling effect of fat particles, which is not conducive to the formation of dense gels. Hence, it is essential to identify effective alternative particles. Insoluble dietary fiber (IDF) from agroindustrial waste has emerged as a promising candidate for fat replacement owing to its water/oil absorption, filling functions, and partial antioxidant properties. Recycling these IDFs can help address global issues, such as economic, resource, and health issues. However, the source selectivity, effectiveness, and filling mechanism of the crude extracted IDF require further analysis. This article systematically reviews the feasibility of IDF as a natural filler to replace fat in emulsified meat products and summarizes the sources and modification methods of IDF. Furthermore, the filling mechanisms of the IDF were discussed from both the inactive filler and active filler perspectives. IDF as an inactive filler enhances gel strength through matrix reinforcement, water/oil absorption, non-covalent interactions (ion bonding and hydrogen bonding), and covalent interactions (disulfide bonding and amide bonding). Active IDF mainly alleviates oxidative damage through covalent binding between the residual water/lipid-soluble active ingredients and proteins. Finally, the challenges and solutions faced by IDF in the industrial application of emulsified meat products are summarized. Future research should focus on decoding the molecular binding sites between IDF and meat proteins and establishing a full-chain standard system for IDF production and application.

Free radicals play crucial roles in the development of grilled meat flavors, but the mechanisms by which they contribute to the formation of flavor compounds in smoked chickens remain unclear. In this study, GC-MS, ESR, and UPLC techniques were employed to analyze the dynamic changes in key flavor compounds, sugars, and free radicals in smoked chickens. A total of 22 (OAVs >1) key volatile compounds were identified in smoked chickens. Additionally, the concentrations of hydroxyl radicals, alkyl peroxy radicals, alkyl radicals, and alkoxy radicals significantly increased with prolonged heating. These free radicals were positively correlated with the formation of flavor compounds such as furfural, heptanal, and (E,E)-2,4-decadienal, whereas they were negatively correlated with the formation of butanal, pentanal, and hexanal. This research provides valuable insights for the precise control and optimization of flavors in sugar-cured meat products.

Salmonella is a zoonotic pathogen present in the food and environment, which could survive as sublethally injured form during treatment. The effects of sublethal injury by lactic acid (LA) on S. Typhimurium planktonic and biofilm cells in broth, food manufacturing wastewater, and aqueous solution were investigated in this study. Meanwhile, the changes of physiological properties including intracellular pH, enzyme activity, and membrane integrity were also determined to elucidate the formation mechanism of sublethally injured cells. The sublethal injury was examined using dual plate count method, and further verified with laser scanning confocal microscopy analysis. A higher injury ratio was observed for planktonic cells compared to biofilm cells, while the addition of glucose and whey protein remarkably decreased the injury ratio of planktonic S. Typhimurium, which revealed that extracellular polymeric substances (EPS) offered a protective effect against the damage from LA. Polysaccharides and proteins in EPS decreased after exposure to LA. The intracellular pH reduced during the formation of sublethally injured cells, which depressed the activity of intracellular enzymes and promoted the accumulation of reactive oxygen species. The damage to cytoplasmic membrane during the formation of injured cells was assessed with morphological observation, membrane potential and integrity assays, which demonstrated that LA exerted more severe injuries to planktonic cells compared to biofilm cells.

Sucrose smoke is widely used in smoked chicken production, and lipids, along with free radicals, play a crucial role in the formation of its characteristic flavor. However, the molecular mechanism by which pyrolytic radicals from sucrose convert endogenous lipids into key odorants (such as (E,E)-2,4-decadienal) remains unknown. This study used gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-tandem mass spectrometry (LC-MS/MS) to analyze sugar-smoked chicken thighs and revealed that sucrose pyrolysis increased (E,E)-2,4-decadienal (key flavor). The phospholipid molecules PE (18,2/20,2), PE (18,2/22,4), PC (18,2/17,1), and PC (18,2/22,2) were significantly negatively correlated with (E,E)-2,4-decadienal, and they may be key substrates for its formation. Linoleic acid increases for 0-4 min and then decreases after 5 min (maximizing the aldehyde). Electron paramagnetic resonance (EPR) spectroscopy reveals that radicals (especially alkoxy) grow with increasing smoking time and attack linoleic acid to form them. This study elucidates the sucrose pyrolysis mechanism, aiding flavor regulation.

Effects of varying levels of arginine (Arg) and aspartic acid (Asp) on the water-holding capacity (WHC) and eating quality of marinated pork meat were investigated. The addition of Arg significantly enhanced the WHC of marinated pork meat (P < 0.05) due to the increased pH levels of the meat. Besides, when the pH values of the meat were consistent, the combined use of Arg and Asp significantly decreased the cooking loss (CL) from 9.0% to 6.4% (P < 0.05) and increased the hardness and springiness (P < 0.05). These outcomes could be attributed to the combined effects of Arg and Asp, which promoted the dissociation of actomyosin and enhanced the antioxidant capacity of proteins, leading to a significant increase in the ordered structure. Moreover, Asp affected the extensibility of the perimysium, improving the tightness between fiber bundles. These modifications in muscle structures improved the WHC and texture of the meat.