Flavor formation and expression exhibit significant spatial heterogeneity. However, traditional homogenization-based methods obscure tissue structure, limiting mechanistic insights. This review defines Food Spatial Flavor Metabolomics (FSFM) as an operational framework centered on spatial variables. Within FSFM, imaging technologies like matrix-assisted laser desorption/ionization mass spectrometry imaging (MALDI-MSI) provide indispensable evidence for elucidating precursor localization, migration gradients, and co-localization modules. Synthesizing data across food systems, we identify shared spatial patterns: interfacial enrichment, gradient migration, functional co-localization, and processing-induced remodeling. Despite these advances, volatile loss, matrix effects, and quantitative reproducibility remain critical bottlenecks. Consequently, we outline methodological decision rules, clarifying when to prioritize spatial imaging versus coupling it with conventional analyses. By aligning technical capabilities with application scenarios, this review provides a structured roadmap for FSFM to transition from a conceptual initiative to a standardized research paradigm.

This study investigated the effects of rice wine lees coating on proteolysis, peptide formation, amino acid metabolism, and taste development in Jinhua ham during ripening. Three traditional lees types (Fujian red yeast rice lees (RL), Shengzhou yellow wine lees (YL1), and Ningbo pressed lees (YL2)) were applied to the ham surface, and their biochemical and sensory impacts were systematically evaluated. Lees treatment significantly enhanced acid protease activity, accelerated the degradation of sarcoplasmic and myofibrillar proteins, and increased total volatile basic nitrogen levels within a safe range. Peptidomic profiling revealed a substantial rise in peptide number and diversity, particularly in YL1-treated samples, with enrichment of taste-active peptides such as SSI, RCA, LDI, and HLAA. Free amino acid analysis confirmed higher concentrations of umami-related amino acids (Glu, Arg, Lys) in lees-treated groups, consistent with the elevated proteolytic activity. Electronic tongue and sensory evaluations demonstrated intensified umami and sweetness perceptions, accompanied by enhanced overall taste complexity and mild alcoholic aroma. The results indicate that rice wine lees effectively promote proteolysis and the formation of taste-active compounds, providing a natural and sustainable strategy to improve the sensory quality and flavor richness of traditional dry-cured hams.

Bacterial competition is a major factor influencing microbiota succession in fish. However, the competition mechanisms among dominant spoilage bacteria in grass carp remain to be systematically investigated. Therefore, this study aimed to elucidate the mutual competition relationships and mechanisms among five representative spoilage bacteria isolated from grass carp. To this end, we constructed synthetic microbial communities (SynComs) with these five strains and employed metatranscriptomics coupled with phenotypic verification to demonstrate their interactions at both transcriptional and phenotypic levels. The results showed that bacterial competitiveness largely determined the microbiota composition in SynComs. Aeromonas rivipollensis ranked the most competitive bacterium by both inhibiting the virulence phenotypes (siderophore production, biofilm, and swimming motility) and disrupting the carbohydrate/amino acid metabolisms of Shewanella putrefaciens and Pseudomonas putida. Concurrently, A. rivipollensis enhanced its own siderophore production and motility when interacting with these competitors, which further promoted its advantage. In contrast, S. putrefaciens was the second most competitive, as it potently utilized amino acids and enhanced its siderophore production and motility in response to P. putida. Collectively, this study reveals that bacterial competition in fish is mediated by both phenotype interference and metabolism disruption, suggests siderophore as a new target for controlling microbiota succession and quality deterioration in fish, and therefore provides theoretical guidance for developing new fish preservation strategies.

This study aimed to investigate antifreeze activity of thawed drip membrane-separated components ( > 10 kDa and < 10 kDa) and their cryoprotective mechanism based on a myosin model. Both fractions exhibited stable hydroxyl structures and strong thermal hysteresis activity, significantly enhancing survival rate of Streptococcus thermophilus under freeze-thaw stress. Using myosin as a model system, both fractions suppressed freezing-induced increases in surface hydrophobicity, carbonyl and particle size, while mitigating decreases in free sulfhydryl and fluorescence intensity, thereby alleviating protein aggregation and conformational denaturation. Intermolecular force and molecular docking analyses revealed that > 10 kDa fraction interacted with myosin mainly through non-specific binding, while the peptide KELASQPDVDGFLVGGASLKPEFVDIINAK in < 10 kDa fraction bound to key myosin domains via hydrogen bonding and hydrophobic interactions. These findings offer new insights for developing natural cryoprotectants to enhance quality stability of frozen food products.

The application of gelatin in low-oil emulsions is frequently limited by poor stability. In this study, gelatin-based complexes were respectively constructed with sodium alginate (SA), hyaluronic acid (HA), or Tremella fuciformis polysaccharide (TP), three anionic polysaccharides with distinct molecular architectures. The effects of polysaccharide type and concentration (0.1%, 0.2%, 0.3%, w/v) on the physicochemical characteristics of the complexes and their emulsifying performance were systematically investigated. Non-covalent interactions including electrostatic attraction and hydrogen bonding induced structural unfolding of gelatin, significantly increasing surface hydrophobicity and three-phase contact angle. Notably, the polysaccharide concentration of 0.2% was identified as an optimal balance point. SA exerted the strongest electrostatic contraction, inducing the formation of compact nanospheres. In contrast, HA exhibited steric-dominated aggregation, whereas TP formed branched-structure-mediated spherical assemblies stabilized by a hydrated surface layer and structural reinforcement. Furthermore, emulsions stabilized by gelatin-polysaccharide complexes exhibited more uniform droplet size distributions and markedly enhanced stability. These findings provid a potential strategy for overcoming the instability of low-oil emulsions and may facilitate the development of more stable and healthier instant soup products.

To improve the quality of processed blue honeysuckle(Lonicera caerulea L.)products,this study employed a mixed starter culture of lactic acid bacteria(Lactobacillus acidophilus,Lactobacillus fermentum,and Lacticaseibacillus rhamnosus)in combination with eggshell powder for co-fermentation to produce calcium-enriched fermented blue honey-suckle juice.An unfermented group,a single lactic acid bacteria fermentation group,and co-fermentation groups with lactic acid bacteria and eggshell powder(at addition levels of 0.5%and 1%)were established to systematically evaluate juice yield,soluble solids contents,sensory quality,calcium contents,polyphenol and anthocyanin contents,as well as the com-position of non-volatile metabolites.The results showed that lactic acid bacteria fermentation increased the soluble solids contents of the juice,reduced bitterness and astringency,and promoted the accumulation of total phenolics and antho-cyanins.Co-fermentation with eggshell powder effectively increased the bioavailable calcium contents of the juice and pro-moted the conversion of calcium carbonate into readily absorbable calcium chelates.Among them,the 1%eggshell powder group exhibited total calcium,organic acid-bound calcium,and protein-bound calcium contents of 2229.73,1681.44,and 537.90 mg/L,respectively.A total of 732 metabolites were identified by liquid chromatography-mass spectrometry.Lactic acid bacteria fermentation effectively promoted the enrichment of functional components such as flavonoids,phenolic acids,terpenoids,glycosides,alkaloids,and amino acid derivatives,with the co-fermentation groups supplemented with eggshell powder showing the most pronounced effects.In conclusion,the synergistic fermentation of lactic acid bacteria and eggshell powder significantly improved the flavor and nutritional quality of blue honeysuckle juice,providing a new strategy for the development of calcium-enriched functional beverages and the high-value utilization of blue honeysuckle resources.

Stir-fried pork with green peppers, a traditional Chinese dish prepared through marination and stir-frying, was investigated to elucidate flavor development across sequential processing stages. Gas chromatography-mass spectrometry (GC-MS) revealed a progressive increase in volatile diversity and abundance, while principal component analysis (PCA) clearly differentiated each processing stage. In total, 72 volatile compounds were identified, of which 18 exhibited odor activity values (OAVs) greater than 1. Thermal processing promoted lipid hydrolysis and oxidation, leading to the accumulation of free fatty acids (FFAs) that served as key flavor precursors. Concurrently, proteolysis and nucleotide degradation enhanced umami perception through increased glutamic acid, aspartic acid, and 5 '-inosine monophosphate (5 '-IMP). Seasoning addition further enriched flavor complexity by introducing exogenous volatiles and facilitating Maillard and Strecker reactions. These results provide a systematic framework for understanding flavor formation and support future standardization and quality control of traditional stir-fried foods.

To investigate the mechanism of yeast inoculation on aroma improvement of Jinhua ham, microbial succession, myofibrillar protein hydrolysis, enzyme activities, amino acid metabolism, volatile compound evolutions, sensory attributes, and the relationship between key volatiles and sensory attributes were investigated during the processing of Jinhua ham with the inoculation of Rhodotorula mucilaginosa AUMC 9298 (RM), Candida parapsilosis d70a (CP) or Pichia kudriavzevii XS-5 (PK), respectively, while ham samples without any inoculation were defined as the control group (CK). The inoculation of RM, C P, and PK significantly increased the counts of fungal communities, and the fungal counts of the final products after dry-ripening for 40 days reached 6.65, 6.33, 7.35, and 7.55 (lg (CFU/g) ) in CK, PK, RM, and CP groups, respectively; the treatment of RM showed the highest sensory scores in meaty aroma, nutty aroma, and overall acceptance among these groups. The treatment of Rm showed the highest capability to degrade myosin and actin. The total contents of free amino acids increased significantly from 2 565.89 mg/100 g of PK to 3 141.46 mg/100 g of RM and 2 714.76 mg/100 g of CP in the final products (P < 0.05), and the most release of free amino acids was observed in Rm among these groups. The activities of keto acid decarboxylase, aromatic and branched chain aminotransferase, and branched chain amino acid dehydrogenase in Rm were significantly higher than those of CP and PK, which contributed to the metabolism of aromatic and branched chain amino acids. Gas chromatography-mass spectrometry and multivariate statistics demonstrated that benzaldehyde, 3-methylbutanal, 2, 5-dimethylpyrazine, and 2, 6-dimethylpyrazine were responsible for the improvement of overall acceptance of Jinhua ham with RM inoculation. (c) 2026 The authors. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

Background Ochratoxin A (OTA) contamination during the processing and storage of food and crops remains a major obstacle limiting industry advancement. Biological control, regarded as a green and safe strategy, has gained increasing research interest. Among them, yeast plays a vital role in inhibiting the growth of pathogenic fungi, adsorbing, and biodegrading OTA. This review aims to establish a theoretical foundation and provide practical guidance for developing biocontrol and decontamination agents, thereby advancing the application of yeasts in the management of mycotoxin contamination. Scope and approach The contamination status and toxicity of OTA in food and feed were reviewed, covering the biosynthesis and metabolism of OTA. Then, it examined explicitly the control mechanisms of OTA by yeasts. In addition, research directions and key limitations were highlighted to improve biocontrol efficacy of yeast. Finally, forward-looking strategies for the application of yeasts in biocontrol and decontamination agents were proposed. Key findings and conclusions Yeast can reduce the accumulation of OAT in foodstuffs through physical adsorption and biodegradation. The application of yeasts still has faced challenges, including limited adaptability to specific processing requirements and unstable efficacy of strains. Future advancements may involve combined strategies, enhanced resistance of yeast strains to the environment, and the selection of superior genotypes to facilitate the commercialization of yeast. In conclusion, this work holds significant implications for promoting sustainable and healthy development of food industries.

This study investigated the effect of Penicillium (Penicillium aethiopicum & Penicillium chrysogenum, PP), yeast (Candida parapsilosis & Rhodotorula mucilaginosa, CM) and mixture (MI) inoculation on the taste development of Jinhua ham. The results showed that Penicillium and yeast significantly increased acidic protease activity and reduced TVB-N values compared to the control. Three kinds of inoculation promoted the degradation of both myofibrillar and sarcoplasmic proteins, leading to a accumulation of peptides and free amino acids. It was strongly detected by the electronic tongue sensors PKS, NMS, ANS and SCS. Consequently, the inoculated hams exhibited significantly enhanced umami and sweet tastes, resulting in a higher overall acceptability in sensory evaluation. These findings indicate that targeted inoculation with Penicillium or yeast improves taste quality by intensifying proteolysis and enriching taste-active compounds, providing a viable strategy for enhancing the taste profile of dry-cured ham.

Porcine blood meal-derived hydrolysate peptides and hemin are natural antioxidants, and the formation of peptide-hemin conjugates can synergistically improve antioxidant performance. Ultrasonic (US) treatment facilitates the binding of different molecules. Therefore, in this study, the effects of ultrasonic power treatments on the antioxidant activity and binding behavior of peptide-hemin conjugates were investigated. The spatial structure of the peptide-hemin conjugates was characterized using endogenous fluorescence spectroscopy, Fourier transform infrared (FT-IR) spectroscopy, and circular dichroism (CD) spectroscopy, respectively. The results demonstrated that the peptide-hemin binding rate reached the highest value of 91.63% at 400 W US power, with structural changes in conjugates from α-helix to random coil structures. Additionally, US treatment increased the surface hydrophobicity and reduced the enthalpy change in conjugates. The antioxidant capacity was greatly improved and peaked at 400 W US, where DPPH and ABTS radical scavenging rates exceeded 55% and 65%, respectively. This study provided a scientific basis for the high-value utilization of US treatment on porcine blood meal resources.

In the rapidly growing Chinese market, accurately understanding and predicting consumer preferences is crucial for the development of Cheddar cheese products. This study investigates the relationships among volatile compounds, sensory descriptors, and consumer preferences for 28 commercially available cheddar cheese samples. Six aroma descriptors were characterized through quantitative descriptive analysis (QDA), while 89 volatile compounds were identified and quantified using headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). Consumer evaluations categorized samples into three preference levels (dislike, general, favorite). Four machine learning (ML) models were built to consumer preference from volatile compound concentration data. The random forest (RF) model demonstrated superior performance in handling high-dimensional flavoromics data, achieving a classification accuracy of 94.1% and an area under the receiver operating characteristic (ROC) curve (AUC) of 1.0. By integrating shapley additive explanations (SHAP) feature importance with sensory correlation analysis, 13 key Volatile compounds significantly influencing consumer preference were identified, including butyric acid, 1-hexanol, and benzaldehyde. The favorite type was characterized by high concentrations of 1-hexanol and benzaldehyde, contributing milky and fruity notes; while the dislike type exhibited accumulation of short-chain fatty acids, such as butyric acid and indole, which were highly correlated with rancid and acidity flavors. This study establishes a method for precisely quantifying and regulating Chinese consumers' preferences for Cheddar cheese using volatile compounds, providing a reference for intelligent dairy product development tailored to consumer preferences.

Inflammation and oxidative stress are central pathological drivers of numerous diseases and infections, necessitating the development of bioactive peptide-based hydrogels with integrated anti-inflammatory and antibacterial functionalities. This study reported the construction of novel composite hydrogels via synergistic integration of enzymatic yak bone collagen peptides with carrageenan-xanthan gum, functionalized with aromatic aldehydes including anethole aldehyde, vanillin and protocatechuic aldehyde. Rheological and microstructural analyses revealed that protocatechuic aldehyde-loaded hydrogel (COP-PC/CX) exhibited superior viscoelastic stability (crossover strain 22.1%), uniform porous architecture, and robust network connectivity compared with anethole aldehyde-loaded hydrogels and vanillin-loaded hydrogels. FTIR, 1H NMR and XRD confirmed that aldehyde-loaded hydrogel stabilization was governed by cooperative hydrogen bonding and dynamic Schiff base crosslinking, and different aromatic aldehydes altered the structure–function relationships of the peptide–polysaccharide hydrogels. The composite hydrogel of COP-PC/CX showed exceptional broad-spectrum antibacterial efficacy and antioxidant capacity, achieving inhibition rates of up to 97.18% against E. coli. Functionally, the treatment of COP-PC/CX hydrogel showed the most intense response to attenuate pro-inflammatory macrophage activation by downregulating TNF-α and IL-6 via cytokine signaling and leukocyte migration pathway modulation, while reducing intracellular ROS levels, which were corroborated by transcriptomic analysis of macrophages treated by these aldehyde-loaded hydrogels. This work advanced a sustainable design that valorized animal by-products through plant-derived bioactive integration, establishing a molecularly informed strategy for synergistic dual-functional biomaterials in food preservation and biomedical applications.

Background Historically, dairy product development has primarily emphasized flavor stability, with research predominantly focusing on physicochemical analysis of flavor compounds and expert panel evaluations in sensory characteristics of the products to ensure product consistency. In recent years, the dairy industry is increasingly shifting its focus from flavor stability to consumer-centric preference and perception research, evaluating product acceptance for optimize product profiles. A deeper and more complete assessment of consumer perception regarding various dairy products is essential to predict consumption trends and to decipher the complex mechanisms underlying consumer preferences. Scope and approach This review comprehensively overview the application of instrumental analysis, sensory evaluation methodologies, and emerging psychophysiological approaches in dairy flavor research. Additionally, it systematically elucidates the feasibility, application scope, and interconnections among various assessment methods, while summarizing key challenges and future development trends. Key findings and conclusions No single technology can fully unlock the ‘human flavor code.’ While instrumental methods offer the analysis of flavor compounds, they cannot directly correlate with human flavor perception. Sensory evaluation is evolving toward dynamic-static combined, consumer-based, and multi-emotional approaches. Psychophysiological methods and advanced technologies for behavioral observation are also being increasingly applied in flavor perception research. The comprehensive analysis of these multi-dimensional datasets is essential for accurately predicting how various flavor impact consumer perception. Furthermore, data mining and modeling with multi-origins’ data show great potential in predicting dairy product consumption trends, facilitating the identification of factors affecting perceived flavor, thereby enabling flavor optimization and quality improvement during dairy food production.

Annealing treatment can modulate the microstructure of AlSi10Mg alloy fabricated by laser powder bed fusion (LPBF), optimize its mechanical properties, and thereby promote the industrial application of LPBF aluminum alloys. Consequently, this paper investigates the microstructure evolution and its impact on the mechanical properties of LPBF-fabricated AlSi10Mg alloy following annealing heat treatment. Microstructure characterization was performed using scanning electron microscopy (SEM) and electron backscatter diffraction (EBSD), while phase identification was conducted via X-ray diffraction (XRD). Mechanical properties were characterized through tensile tests and hardness measurements. The results indicate that in the as-deposited specimen, the overlapping molten pool stacking structure induced by the laser scanning path is clearly observable, and the microstructure consists of reticular eutectic Si and an α-Al matrix. After annealing at relatively low temperatures, the grain morphology and size showed no significant changes. However, when the annealing temperature reached or exceeded 275 C, the melt pool morphology gradually disappeared, the network structure fragmented, and Si phases precipitated from the Al matrix, subsequently spheroidizing and coarsening. The as-deposited specimen exhibited the highest strength and hardness, with a yield strength of 476.36 MPa, an ultimate tensile strength of 295.46 MPa, a hardness of 134 ± 4.7 HV on the YZ plane, and 110.75 ± 5.55 HV on the XY plane. With increasing annealing temperature, the strength and hardness of the specimens generally decreased, while the elongation exhibited an overall increasing trend. The annealing treatment induced continuous transformation of the Si phase morphology, which in turn affected the specimen strength. As the heat treatment temperature increased, the Si network was disrupted, forming discrete Si particles that further spheroidized and grew, leading to a continual decrease in alloy strength. Conversely, the elongation increased, reaching a maximum of 16.09

To elucidate the molecular mechanism of γ-glutamyl transferase (GGT) from Rhodotorula mucilaginosa in catalyzing γ-glutamyl peptide synthesis, the enzymatic characteristics, sequence identification, substrate recognition and selectivity of GGT, and peptide profiling were systematically investigated. GGT from R. mucilaginosa EIODSF019 (RE) retained above 40% and 90% of its maximum activities at pH 5.0 and 40 °C, respectively. The Ea and Km values of GGT in RE were significantly lower than those of Pichia kudriavzevii XS-5 (PK) and R. mucilaginosa XZY63-3 (RX), indicating higher substrate affinity and catalytic efficiency, and Fe2+ (10 mmol/L) enhanced the GGT activities of RE by approximately 16%. The molecular weight of GGT of RE was 69.33 kDa, matching the UniProt protein A0A2T0A164. Molecular docking and molecular dynamics simulation demonstrated that the site of Glu-428 in GGT could be the key residue for Cys and Gln binding, and the complexes formed by the Glu-GGT binding with Cys and Gln (Glu-GGT-Cys and Glu-GGT-Gln) exhibited lower binding energies and higher stability. RE-GGT efficiently catalyzed the synthesis of γ-Glu-Cys, γ-Glu-Gln, γ-Glu-Glu, γ-Glu-Lys, γ-Glu-Ala and GSH, while Cys and Gln could maintain high conversion efficiency at 50 °C and 1.2 M NaCl, respectively, contributing to more accumulation of γ-Glu-Cys and γ-Glu-Gln. This study provided valuable insights for the efficient biocatalytic synthesis of γ-glutamyl peptides in fermented meat processing.

This study employed a comprehensive analytical approach to systematically investigate the dynamic changes of flavor compounds in Yu-Xiang shredded pork across five critical processing stages: raw pork, marination, initial stir-frying, seasoning addition, and final sauce incorporation. Results demonstrated that lipid oxidation intensified throughout processing, as evidenced by significantly increased thiobarbituric acid reactive substances (TBARS) values (p < 0.05). Analysis revealed 14 medium- and long-chain fatty acids, with total free fatty acid concentration showing a progressive increase during thermal stages. Gas chromatography-mass spectrometry (GC–MS) identified 100 volatile compounds, including 19 key aroma-active components with odor activity values (OAVs) > 1. Both marination and thermal processing significantly enhanced volatile formation. The incorporation of Yu-Xiang sauce proved crucial for developing characteristic aroma profiles. Nucleotide analysis indicated the inosine monophosphate (IMP) pathway as the primary degradation route. Sixteen free amino acids were quantified, showing marked increases in umami-enhancing aspartic and glutamic acids. These findings reveal the synergistic chemical pathways driving flavor formation in Yu-Xiang shredded pork, offering a mechanistic basis for industrial quality standardization.

Background: The focus of meat processing research is shifting from preservation/tenderization-centered operations toward the coordinated control of texture, water-holding capacity (WHC), flavor, and process efficiency. High-voltage pulsed electric field (HV-PEF), a high-voltage form of pulsed electric field (PEF), has attracted increasing attention as a non-thermal pretreatment for meat systems. However, reported quality responses remain inconsistent because post-mortem muscle is electrically, structurally, and biochemically heterogeneous. Scope and approach: This review frames the remodeling of myofibrillar protein structure as a conceptual basis for linking HV-PEF parameters with meat quality responses. Evidence is summarized with respect to tenderness, WHC, flavor, low-salt curing, drying, fermentation, whole-muscle tenderization, restructured meat products, and value-added utilization of underutilized cuts. Attention is given to electroporation, cellular decompartmentalization, ionic/proton microenvironment changes, enzymatic accessibility, proteolysis, and the unfolding, dissociation, reassembly, and aggregation of myofibrillar proteins. Key findings and conclusions: Current evidence suggests that HV-PEF treatments regulate meat quality through multi-level mechanisms, from membrane permeabilization and microenvironmental remodeling to protein conformational changes and tissue-level network responses, rather than through a single endpoint-specific mechanism. PEF pretreatments can be viewed as a front-end structural conditioning step that resets the initial state of the myofibrillar protein network, thereby potentially allowing subsequent curing, aging, drying, fermentation, thawing, or heating to amplify early structural differences. Moderate treatment may facilitate proteolysis, water retention, flavor binding-release balance, and process efficiency, whereas excessive energy input can induce tissue disruption, protein aggregation, water loss, and oxidation. Responses depend on matching electrical parameters, raw material properties, muscle state, and downstream processing conditions. Future research should move from final-product quality comparison toward multiscale structural validation, standardized reporting, process-coupled design, and real-time monitoring to enable reproducible industrial implementation of HV-PEF.

The poultry industry faces major challenges in preserving meat freshness and safety due to high water activity, rapid microbial growth, and oxidative spoilage. Traditional methods such as vacuum sealing and antioxidants are insufficient, as they cannot effectively suppress anaerobic pathogens and lack real-time freshness assessment. This review introduces a transformative strategy that applies coordination chemistry to design multifunctional nanomaterials for poultry preservation. Dynamic metal–ligand interactions—including redox-active centers, stimuli-responsive bonds, and host–guest adsorption—allow precise antibacterial control through 4 mechanisms: ligand-regulated ion release, reactive oxygen species (ROS) generation, coordination-triggered antimicrobial delivery, and electrostatic membrane disruption. In addition, freshness can be monitored by biomarker-specific coordination responses, such as nanoparticle aggregation for optical signals or MOF (metal–organic framework)-based volatile amine capture for colorimetric and electrochemical detection. Integration with oxygen scavengers, humidity regulators, and pH-responsive systems optimizes the packaging environment. Coupling with digital technologies further enables intelligent platforms for autonomous quality validation and supply chain transparency. This approach connects molecular-scale coordination principles with engineering practice while addressing biodegradability, environmental resilience, and scalability to reduce waste and achieve sustainable poultry preservation.

White spots in dry-cured ham compromise product acceptability and cause economic losses. This study elucidated the accumulation mechanism by investigating proteolytic enzyme activities, protein degradation, metabolite profiles, oxidative modification and the composition of white spots in Jinhua ham with varying defect intensities. The spatial distribution frequency of white spots increased significantly with intensity, reaching 1.07 spots/cm2 in the high-intensity group. These samples exhibited higher activities of tyrosine aminopeptidase (TAP), phenylalanine aminopeptidase (PAP) and carboxypeptidase A, leading to extensive breakdown of structural proteins including myosin heavy chain, α-actinin, actin, troponin T, and a proteolysis index of 27.1%. 1H NMR spectroscopy identified 36 metabolites among these ham samples with amino acids constituting the dominant fraction. FT-IR and XRD analyses revealed that the white spot crystals were predominantly composed of co-precipitated tyrosine and phenylalanine. Furthermore, 2D 1H1H TOCSY NMR detected characteristic cross-peaks of oxidized tyrosine derivatives and a marked increase in dityrosine signal intensity within the spots. These results suggested that the accumulation of white spots was a complex process driven by the close coordination between proteolysis-induced amino acid supersaturation and crystallization, and the oxidative cross-linking of tyrosine. These findings provided a crucial theoretical basis for the white spot defect control of traditional Chinese ham by optimizing specific processing parameters to rationally modulate protease activities and oxidative extent in the future.