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学者姓名：邓凯波
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Abstract ：
为探明真空低温慢煮在猪肉肠加工中的应用潜力，以传统蒸煮（100℃、30 min）为对照，研究不同加热温度（60、65、70℃）和时间（0、1、2、3、4 h）真空低温慢煮处理对猪肉肠蒸煮损失率、pH值、色泽、质构特性、剪切力、营养成分、菌落总数及感官特性的影响。结果表明，随着加热温度升高或加热时间的延长，猪肉肠蒸煮损失率、pH值、红度值和黄度值呈上升趋势，亮度值相对稳定，剪切力总体呈先上升再下降的趋势；蛋白质和脂肪等营养品质无明显损失，菌落总数降低且均符合熟肉制品国家标准要求。与传统蒸煮对比，真空低温慢煮可有效提高产品得率、减少水分流失、改善质构特性、提高嫩度，感官品质更优。主成分分析所提取的4个主成分累计方差贡献率达73.582%，综合评价模型结果显示，70℃真空低温慢煮3 h猪肉肠的综合品质更优。
Keyword ：
主成分分析 主成分分析 猪肉肠 猪肉肠 真空低温慢煮 真空低温慢煮 食用品质 食用品质
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| GB/T 7714 | 黄焰峰 , 黄佳颖 , 廖敬恒 et al. 真空低温慢煮对猪肉肠品质特性的影响 [J]. | 肉类研究 , 2025 , 39 (06) : 22-29 . |
| MLA | 黄焰峰 et al. "真空低温慢煮对猪肉肠品质特性的影响" . | 肉类研究 39 . 06 (2025) : 22-29 . |
| APA | 黄焰峰 , 黄佳颖 , 廖敬恒 , 张龙涛 , 缪松 , 邓凯波 . 真空低温慢煮对猪肉肠品质特性的影响 . | 肉类研究 , 2025 , 39 (06) , 22-29 . |
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This study proposes a compound low-sodium alternative salt (CLSAS) formulation (2.4% sodium chloride, 0.8% K lactate, 0.4% magnesium chloride, 0.4% Ca ascorbate, 0.2% L lysine, and 4% sorbitol) combined with vacuum tumbling for beef marination. The effects of 4% NaCl static marination (F), CLSAS static marination (L), and CLSAS vacuum tumbling (VT-L) on the physicochemical properties, water distribution, and microstructure of marinated beef were evaluated. Compared with F, L maintained similar yield and color, reduced cooking loss, and improved texture while lowering sodium content. VT-L further enhanced product yield, water content, color, texture, and tenderness. Both CLSAS and vacuum tumbling reduced the relaxation time of immobilized water, promoted orderly formation of protein structure, and altered the microstructure of myogenic fibers. VT-L additionally improved the water-holding capacity of myofibrils and further reduced the relaxation times of immobilized and free water. Overall, VT-L could be an effective approach for enhancing the quality of low-sodium meat products, providing a feasible basis for the industrial application of CLSAS for low-sodium marinated meat products.
Keyword ：
low sodium low sodium marinated beef marinated beef quality quality vacuum tumbling vacuum tumbling water-holding capacity water-holding capacity
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| GB/T 7714 | Huang, Yanfeng , Yang, Shujie , Zhang, Longtao et al. Combined Effects of Compound Low-Sodium Alternative Salts and Vacuum Tumbling on the Quality, Water Distribution, and Microstructure of Marinated Beef [J]. | FOODS , 2025 , 14 (4) . |
| MLA | Huang, Yanfeng et al. "Combined Effects of Compound Low-Sodium Alternative Salts and Vacuum Tumbling on the Quality, Water Distribution, and Microstructure of Marinated Beef" . | FOODS 14 . 4 (2025) . |
| APA | Huang, Yanfeng , Yang, Shujie , Zhang, Longtao , Miao, Song , Xu, Zhiyong , Zheng, Baodong et al. Combined Effects of Compound Low-Sodium Alternative Salts and Vacuum Tumbling on the Quality, Water Distribution, and Microstructure of Marinated Beef . | FOODS , 2025 , 14 (4) . |
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本发明属于食品术领域，具体涉及一种富含益生元的莲子汁及其制备方法和应用。制备方法包括：莲子的软化浸泡和打浆处理，获得浆料液；调节浆料液的pH为4.5~5，放置3~5min；浆料液超声预处理；浆料液的复合酶酶解处理：在浆料液中加入复合酶加热至35~45℃下处理90~120min后，获得酶解液，灭酶处理后制得所述莲子汁；所述复合酶为纤维素酶、β‑葡聚糖酶、甘露聚糖酶、中温α‑淀粉酶、木聚糖酶的混合酶。本发明可以最大范围地释放低聚糖，并且优化低聚糖的组成和莲子汁内的大分子物质结构，使其具有良好的贮藏稳定性和抗菌性能。
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| GB/T 7714 | 卢旭 , 郑淑怡 , 高淑娟 et al. 一种富含益生元的莲子汁及其制备方法和应用 : CN202510226682.6[P]. | 2025-02-27 . |
| MLA | 卢旭 et al. "一种富含益生元的莲子汁及其制备方法和应用" : CN202510226682.6. | 2025-02-27 . |
| APA | 卢旭 , 郑淑怡 , 高淑娟 , 戴鑫 , 张龙涛 , 邓凯波 . 一种富含益生元的莲子汁及其制备方法和应用 : CN202510226682.6. | 2025-02-27 . |
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The effects of inulins (16 % w/w) with varying degrees of polymerization (DP) on the multi-scale structure and properties of wheat starch subjected to multiple freeze-thaw (FT) cycles were investigated. All three inulins mitigated mechanical damage to the starch granules caused by repeated FT cycles. The swelling and retrogradation of freeze-thaw treated starch (FTS) were effectively inhibited, whereas the shear resistance and degree of structural recovery (DSR) of the starch paste were enhanced. Specifically, inulins with moderate or low DP primarily competed with wheat starch for water via hydrogen bonding. High-degree polymerization inulin (HPI) exhibited the greatest retrogradation inhibition effect by forming a network structure to weaken the inter-double helices hydrogen bond and inhibit the formation of crystalline regions. These findings provide a theoretical basis for enhancing the application of inulin in frozen wheat starch-based food.
Keyword ：
Freeze-thaw cycles Freeze-thaw cycles Inulin Inulin Wheat starch Wheat starch
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| GB/T 7714 | Zhong, Meifang , Ni, Chenhui , Gong, Naixia et al. The enhancement of freeze-thaw stability for wheat starch: A comparative study of inulin with different degrees of polymerization [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 330 . |
| MLA | Zhong, Meifang et al. "The enhancement of freeze-thaw stability for wheat starch: A comparative study of inulin with different degrees of polymerization" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 330 (2025) . |
| APA | Zhong, Meifang , Ni, Chenhui , Gong, Naixia , Wu, Xiantong , Wu, Yixuan , Du, Mingchun et al. The enhancement of freeze-thaw stability for wheat starch: A comparative study of inulin with different degrees of polymerization . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 330 . |
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Background: Excessive dietary sodium intake is closely linked to hypertension and cardiovascular disease, and sodium from processed meats is one of the major sources in our daily diet. Yet NaCl fulfills critical roles in meat systems-imparting flavor, solubilizing myofibrillar proteins to enable gelation, ensuring microbial stability, and enhancing water-holding capacity-therefore, simple salt reduction often degrades product quality and consumer acceptance. Consequently, strategies are needed to lower the sodium content in formulations without diminishing perceived saltiness or overall flavor. Scope and approach: We conducted literature searches using keywords (salt reduction strategy, processed meat, saltiness perception, salt taste receptors, salt substitutes) across Web of Science, Scopus, and Google Scholar. The selection focused on studies from 2005 to 2025, supplemented by additional references identified via snowballing and expert recommendations. Key findings and conclusions: Single-strategy salt reduction rarely achieves substantial sodium reductions while preserving product quality and sensory acceptance. An integrated strategy uses AI to redesign formulations and combines novel processing methods with multisensory saltiness enhancement mechanisms and controlled Na+ release. This approach can maintain saltiness perception even as the product's sodium content is gradually reduced. This review integrates salt-taste perception, Na+ release dynamics in meat matrices, and complementary reduction strategies to offer a science-based roadmap for sodium reduction in meat products and provide practical guidance for developing healthier processed meats. Future research should pursue cost-effective and environmentally sustainable solutions, leverage natural saltiness enhancers, and deepen mechanistic understanding of Na+ release from food matrices.
Keyword ：
Artificial intelligence Artificial intelligence Processed meat Processed meat Saltiness perception Saltiness perception Salt reduction strategies Salt reduction strategies Salt substitutes Salt substitutes Salt taste receptors Salt taste receptors
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| GB/T 7714 | Xiang, Yingming , Lin, Xueyi , Zheng, Meixia et al. Salt reduction in processed meat products: Integrated strategies and mechanisms to maintain saltiness perception [J]. | TRENDS IN FOOD SCIENCE & TECHNOLOGY , 2025 , 166 . |
| MLA | Xiang, Yingming et al. "Salt reduction in processed meat products: Integrated strategies and mechanisms to maintain saltiness perception" . | TRENDS IN FOOD SCIENCE & TECHNOLOGY 166 (2025) . |
| APA | Xiang, Yingming , Lin, Xueyi , Zheng, Meixia , Deng, Kaibo , Miao, Song , Zheng, Baodong et al. Salt reduction in processed meat products: Integrated strategies and mechanisms to maintain saltiness perception . | TRENDS IN FOOD SCIENCE & TECHNOLOGY , 2025 , 166 . |
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The search for alternative salt formulations similar to sodium chloride and their effect on marinated meat products is of great significance to the low-sodium meat processing industry. The main purpose of this study was to investigate the effect of partially replacing sodium chloride with potassium lactate, calcium ascorbate, and magnesium chloride on the sodium content, water activity and distribution, protein solubility, microstructure, sensory characteristics and volatile flavor compounds in low-sodium marinated beef. The sodium content in the test group decreased up to 28% compared to 100% in the sodium chloride group C1. The formulation including 60% sodium chloride and a total of 40% compound alternative salts in groups F1 and F2 increased their myofibril fragmentation index and promoted the disruption of the myogenic fiber structure. Group F1 (the ratio of potassium lactate, calcium ascorbate and magnesium chloride was 2:1:1) performed higher solubility of myofibrillar proteins and lower transverse relaxation value than group F2 detected by low-field nuclear magnetic resonance, which indicated that F1 formulation was beneficial to promote the solubility of myofibrillar proteins and attenuate the water mobility of marinated beef. Moreover, group F1 had a more similar microstructure and more similar overall sensory attributes to group C1 according to the scanning electron microscopy. The sensory evaluation showed higher peak intensity and response values of volatile flavor compounds than group C1 and C2 (only 60% sodium chloride) when detected using gas chromatography-ion mobility spectrometry technology, which indicated that the compound alternative salts of group F1 can improve the lower quality of low-sodium marinated beef and perform similar attributes to the C1 sample regarding moisture distribution and microstructure and even performs better than it with regards to flavor. Therefore, the F1 formula possessed greater potential for application in low-sodium marinated meat products.
Keyword ：
compound alternative salts compound alternative salts microstructure microstructure moisture moisture sensory evaluation sensory evaluation volatile flavor compounds volatile flavor compounds
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| GB/T 7714 | Yang, Shujie , Ma, Xiaoli , Huang, Yanfeng et al. Comprehensive Effects of Potassium Lactate, Calcium Ascorbate and Magnesium Chloride as Alternative Salts on Physicochemical Properties, Sensory Characteristics and Volatile Compounds in Low-Sodium Marinated Beef [J]. | FOODS , 2024 , 13 (2) . |
| MLA | Yang, Shujie et al. "Comprehensive Effects of Potassium Lactate, Calcium Ascorbate and Magnesium Chloride as Alternative Salts on Physicochemical Properties, Sensory Characteristics and Volatile Compounds in Low-Sodium Marinated Beef" . | FOODS 13 . 2 (2024) . |
| APA | Yang, Shujie , Ma, Xiaoli , Huang, Yanfeng , Lin, Boyue , Zhang, Longtao , Miao, Song et al. Comprehensive Effects of Potassium Lactate, Calcium Ascorbate and Magnesium Chloride as Alternative Salts on Physicochemical Properties, Sensory Characteristics and Volatile Compounds in Low-Sodium Marinated Beef . | FOODS , 2024 , 13 (2) . |
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以海鲜菇（Hypsizygus marmoreus）蛋白肽为原料，采用响应面法分析优化海鲜菇美拉德肽制备工艺，并通过褐变程度、产物分子量分布、感官评价、电子舌及超滤等特征性指标和评价手段，明确美拉德反应对海鲜菇蛋白肽风味特性的影响。结果表明，海鲜菇美拉德肽的最佳制备条件为葡萄糖与D-木糖质量比4∶1、反应温度110℃和反应时间56 min。与海鲜菇蛋白肽相比，制备的海鲜菇美拉德肽咸味强烈，并伴有鲜味产生，整体接受度好，在294 nm和420 nm下吸光值显著增加，并推测分子量大于180～500 Da的组分可能为美拉德反应的主要活性肽段。超滤结果表示，海鲜菇美拉德肽呈咸鲜味的肽分子量主要集中在500 Da以下。该研究结果证明美拉德反应可有效提升海鲜菇蛋白肽的咸鲜味，使其风味层次更加丰富，可为扩展可替代钠盐的新型食用菌调味领域的研究和应用提供理论基础。
Keyword ：
分子量分布 分子量分布 咸鲜味 咸鲜味 替代钠盐 替代钠盐 海鲜菇蛋白肽 海鲜菇蛋白肽 美拉德反应产物 美拉德反应产物 风味特性 风味特性
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| GB/T 7714 | 林钦淋 , 黄焰峰 , 方焕新 et al. 海鲜菇美拉德肽的制备及其风味特性研究 [J]. | 食品研究与开发 , 2024 , 45 (03) : 146-155 . |
| MLA | 林钦淋 et al. "海鲜菇美拉德肽的制备及其风味特性研究" . | 食品研究与开发 45 . 03 (2024) : 146-155 . |
| APA | 林钦淋 , 黄焰峰 , 方焕新 , 林波月 , 缪松 , 林灼华 et al. 海鲜菇美拉德肽的制备及其风味特性研究 . | 食品研究与开发 , 2024 , 45 (03) , 146-155 . |
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Reducing salt intake is an effective strategy for preventing and managing hypertension and cardiovascular diseases. In this study, psyllium husk powder (PHP) was incorporated into surimi to address the challenges of diminished saltiness and texture in low-salt surimi products. PHP promoted the conversion of alpha-helix structures into beta-sheet and strengthening intermolecular interactions, such as ionic bonds, hydrogen bonds, hydrophobic interactions, and disulfide bonds. The addition of PHP enhanced the connectivity and uniformity of the surimi gel network, resulting in an increase in gel strength from 11.35 to 13.88 N and a reduction in cooking loss from 6.33% to 2.27%. Additionally, the more compact gel network structure improved the fluidity of immobile water within the low-salt surimi gel. The surimi gel containing 1.5% PHP accelerated a 30% higher Na+ release rate compared to the low-salt surimi gel, enhancing the saltiness perception to levels comparable with high-salt surimi gel, as measured by an electronic tongue. These findings present a promising approach to improving the texture and saltiness perception of surimi gel products while reducing salt content.
Keyword ：
low-salt surimi gel low-salt surimi gel psyllium husk powder psyllium husk powder saltiness perception saltiness perception texture texture
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| GB/T 7714 | Zhang, Pei , Zheng, Meixia , Hou, Guohua et al. Enhanced Gelation Properties and Saltiness Perception of Low-Salt Surimi Gel with Psyllium Husk Powder [J]. | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2024 , 72 (50) : 28157-28166 . |
| MLA | Zhang, Pei et al. "Enhanced Gelation Properties and Saltiness Perception of Low-Salt Surimi Gel with Psyllium Husk Powder" . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 72 . 50 (2024) : 28157-28166 . |
| APA | Zhang, Pei , Zheng, Meixia , Hou, Guohua , Zhou, Fuzhen , Deng, Kaibo , Miao, Song et al. Enhanced Gelation Properties and Saltiness Perception of Low-Salt Surimi Gel with Psyllium Husk Powder . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2024 , 72 (50) , 28157-28166 . |
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本发明公开了一种微凝胶脂肪替代物的制备及其在低脂肉中的应用，属于食品加工技术领域；所述微凝胶脂肪替代物由可得然胶、瓜尔豆胶复合凝胶高压均质后制成，通过将预溶胀了的可得然胶和瓜尔豆胶水合后按照比例混合、剪切，加热、剪切形成凝胶，再经过捣碎、均质、剪切等处理，得到具有尺寸可调控的微米级软颗粒的微凝胶脂肪替代物，能在乳化肉糜食品生产中用于替代传统脂肪，模拟出类似脂肪的不同口感，将其应用于低脂肉中，不仅可以改善低脂乳化肉糜肉的质地、色泽、口感，同时还赋予了多糖的营养价值，具有良好的市场应用前景。
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| GB/T 7714 | 张龙涛 , 张志刚 , 韩毅 et al. 一种微凝胶脂肪替代物的制备方法及其应用 : CN202311134767.9[P]. | 2023-09-05 . |
| MLA | 张龙涛 et al. "一种微凝胶脂肪替代物的制备方法及其应用" : CN202311134767.9. | 2023-09-05 . |
| APA | 张龙涛 , 张志刚 , 韩毅 , 林祥木 , 余日宽 , 邓凯波 . 一种微凝胶脂肪替代物的制备方法及其应用 : CN202311134767.9. | 2023-09-05 . |
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为了满足复合低钠替代盐调理牛肉的工业化生产需求，该研究在单因素试验基础上，研究液料比、滚揉时间、真空度对腌制吸收率和蒸煮损失率的影响，通过中心组合（Box-Behnken）和响应面法确定调理牛肉真空滚揉的最佳工艺，并对静置腌制和滚揉腌制调理牛肉的质构特征、剪切力、水分分布、微观结构进行分析。结果所得最佳滚揉工艺参数：液料比32%、滚揉时间3.0h、真空度0.06 MPa，在此条件下得到腌制吸收率24.65%，蒸煮损失率为26.39%。滚揉组调理牛肉的硬度、弹性、咀嚼性和剪切力均显著低于静腌组（P<0.05），不易流动水和自由水弛豫时间显著低于静腌组（P<0.05），并且自由水弛豫峰面积显著高于静腌组（P<0.05）。扫描电镜图显示，滚揉组的肌原纤维结构更加松散，并且有碎片化结构附着表面。结果表明，滚揉处理能够改善调理牛肉的质构特征，提高嫩度，提高保水性，微观上使肌原纤维产生碎片化结构。该研究为复合低钠替代盐调理牛肉的滚揉工艺提供技术支持，为营养型低钠调理肉制品工业化生产提供理论依据。
Keyword ：
复合低钠替代盐 复合低钠替代盐 嫩度 嫩度 工艺优化 工艺优化 微观结构 微观结构 水分分布 水分分布 调理牛肉 调理牛肉
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| GB/T 7714 | 杨书捷 , 陈津津 , 张龙涛 et al. 真空滚揉工艺优化对复合低钠替代盐调理牛肉的品质改善 [J]. | 现代食品科技 , 2023 , 39 (02) : 63-71 . |
| MLA | 杨书捷 et al. "真空滚揉工艺优化对复合低钠替代盐调理牛肉的品质改善" . | 现代食品科技 39 . 02 (2023) : 63-71 . |
| APA | 杨书捷 , 陈津津 , 张龙涛 , 徐智勇 , 郑宝东 , 缪松 et al. 真空滚揉工艺优化对复合低钠替代盐调理牛肉的品质改善 . | 现代食品科技 , 2023 , 39 (02) , 63-71 . |
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