Objective To develop a pre-cooked seasoned chicken product and optimize its formulation.. Methods Using chicken and cod as the main ingredients with corn starch, salt, eggs, carrots, corn, green beans and horseshoes as the auxiliary ingredients, the formulation of the processing process of the prefabricated nutritious chicken cod and vegetable patties was optimized through one-way and response surface tests with sensory evaluation and cooking loss rate as the evaluation indexes. Results The order of influence of each single factor was: Cod meat addition>salt addition>starch addition, and the optimal formula was 0.86% salt addition, 5.14% corn starch addition, and 20.91% cod meat addition, and at this time, the flavor, tissue state, texture, and color of the precooked chicken cod and vegetable patties reached a better effect. Conclusion In this study, a nutritionally balanced product with unique flavor and better organoleptic quality of pre-prepared chicken cod and vegetable patties is developed, which provides a theoretical and experimental basis for the development of pre-prepared seasoned meat products.

Hydroxycinnamic acid is a type of natural phenolic acid with cinnamic acid as the basic chemical structure and extensively distributed in plants. It has a variety of biological activities, including antioxidant, anti-inflammatory, anti-cancer, regulation of blood sugar and lipid levels, while also having the functions of adjusting food flavor, food preservation, inhibiting bacteria, anti-corrosion, and preventing the degradation of other bioactive compounds in food. Therefore, it is used in the food industry as a flavoring agent, preservative, antimicrobial agent, and nutrient supplement, etc. This article reviewed the recent years research achievements of hydroxycinnamic acid compounds including extraction methods, biological functions, and applications, with the aim of providing reference and basis for further developing relevant products and expanding the application scope of hydroxycinnamic acid compounds.

Objective To investigate the differences in amino acid content and nutritional value of Elaeagnus angustifolia from different regions in Xinjiang. Methods The amino acid content in the pulp of 18 Elaeagnus angustifolia samples from 9 different counties in Xinjiang were evaluated by automatic amino acid analyzer at wavelengths of 570 nm and 440 nm by post-column derivative ion exchange chromatography, and by comparing with Food and Agriculture Organization of the United Nations/World Health Organization (FAO/WHO) amino acid pattern spectrum and ideal protein standard, the amino acid ratio (RAA), ratio coefficient of amino acid (RC) and score of ratio coefficient (SRC) were calculated. The nutritional value of amino acids in the pulp of Elaeagnus angustifolia was evaluated. Results There were 17 kinds of amino acids in the pulp of 18 Elaeagnus angustifolia samples. The essential amino acids accounted for 13.87%-21.96%, and the pharmacodynamic amino acids accounted for 73.03%-80.21%. The amino acid composition of Elaeagnus angustifolia were quite different among regions, and the content of total amino acids, essential amino acids and pharmacodynamic amino acids were all the highest in Qira Country, with values of 3.69, 2.73, and 0.81 g/100 g, respectively. According to the comparison of FAO/WHO amino acid pattern spectrum and whole egg reference standard, Elaeagnus angustifolia in Yen gisar County had the highest SRC of 66.92% and 72.27%, respectively. Conclusion As a plant-based food source, Elaeagnus angustifolia pulp is rich in amino acids and has high medicinal value. The amino acid content of them sold in different regions of Xinjiang is different, so the subsequent study can further explore the breeding and processing of the dominant varieties of Elaeagnus angustifolia.

Objective To compare the differences in the quality indicators for ediable and medicinal of different strains of Polygonatum kingianum, and conduct a comprehensive evaluation. Methods The rhizome of 3 strains of Polygonatum kingianum, including the strain of Polygonatum kingianum with white flower and green stem (PKW), the strain of Polygonatum kingianum with purple flower and green stem (PKP) and the strain of Polygonatum kingianum with red flower and purple stem (PKR), were used as experiments materials. The differences of the content of nutrient, mineral elements and the main active ingredients was analyzed, the study on comprehensive quality evaluation research was conducted based on the membership function and principal component analysis methods. Results There were significant differences in 19 quality indicators between different strains of Polygonatum kingianum. PKW had the highest content of crude protein, total starch, crude fat, Na, polysaccharides and total flavonoids, PKP had the highest content of 10 kinds of mineral elements (K, P, Ca, Mg, Al, Mn, Fe, Zn, B and Cu) and total phenols, PKR had the highest content of moisture and total saponins. Pearson correlation analysis indicated that active ingredients showed a significant correlation with mineral elements and nutrient (P<0.05 or P<0.01); however, there was no significant correlation between nutrient and mineral elements. The analysis results were obtained by using the membership function method suggested that the highest scores of food and medicinal values were PKP and PKW respectively. The principal component analysis of 19 quality indicators were carried out, and the cumulative contribution of the 3 principal components was 96.41%. The evaluation results showed that PKP had the highest comprehensive score. Conclusion The medicinal value of PKW is the highest. PKP has comprehensive high quality, is suitable for both ediable and medicinal.

Objective To develop a comprehensive evaluation method for the quality of Anji white tea and explore its grading criteria. Methods A sensory evaluation and quality component analysis were conducted on 30 samples of Anji white tea. A quality evaluation model for Anji white tea was established using methods such as correlation analysis, principal component analysis, entropy weight method, and grey correlation analysis. Results The results indicated significant differences (P<0.05) in chemical indicators among Anji white tea from different sources. Moreover, there was a significant correlation (P<0.01) between total catechins, general flavone, and alkaloid components. The comprehensive evaluation model constructed using the entropy weight method and grey correlation analysis could reliably reflect the sensory quality characteristics of Anji white tea, and the fit of its regression model was as high as 0.8258. Furthermore, a grading method for Anji white tea was proposed based on cluster analysis of relative relevance, resulting in effective classification into 4 grades. Conclusion The quality evaluation model established based on entropy weight method combined with gray correlation analysis has achieved the classification of quality grades of Anji white tea and also provides reference and guidance for the quality evaluation of other types of tea.

Objective To study the difference of nutritional quality of different varieties of Prunus avium . Methods Taking 12 varieties of Prunus avium from Yantai of Shandong Province as the research object, the quality differences of different varieties of Prunus avium were analyzed by measuring the appearance indexes such as cross diameter and color difference, as well as the flavor and nutritional indexes such as soluble solids, organic acids, vitamin C, phenolic acids, flavonoids and anthocyanins. The one-way analysis of variance was used to clarify the differences in the content of each indicator among different varieties. The core quality indicators of Prunus avium were screened by correlation analysis, principal component analysis and cluster analysis. Results The soluble solids were found to be more than 15%, the titratable acid content was more than 0.5 g/100 g, and the purple-red fleshy cherry was rich in anthocyanins, and the determination of 26 quality indicators was simplified, 4 core indicators were determined to be chlorogenic acid, vitamin C, cyanidin-3-O-rutinoside, proanthocyanidins B₂. Based on the core indicators, Prunus avium could be completely separated by color, indicating that the core indicators were feasible. Finally, principal component analysis was used to comprehensively evaluate the quality of Prunus avium. According to the comprehensive score, it was found that the purple-red fleshy Russian cultivar had the best quality. The results of the measured quality index showed that it had the highest content of cyanidin-3-O-glucoside and rutin. Conclusion There are significant differences in the nutritional quality indexes of different varieties of Prunus avium. This paper provides data support for the construction of cherry quality indicator database, which is of great significance for standardizing the cherry quality evaluation system and promoting the high-quality development of the Prunus avium industry.

Objective To evaluate and determine the key volatile aroma components of Jinzhuguo Pyrus. Methods Head space-solid phase microextractio (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were used to separate and identify the volatile aroma components in the peel, pulp and juice of Jinzhuguo Pyrus. The odor activity value (OAV) was determined by combining the odor threshold to evaluate the contribution of various aroma components. Results The results indicated that the common key flavor compounds in the peel, pulp and juice of Jinzhuguo Pyrus were ethyl n-hexanoate, ethyl butyrate, ethyl octanoate and nonal. The unique key flavor compounds in the peel samples were hexyl butyrate (OAV 2.34), ethyl cromarate (OAV 1.93) and dammasone (OAV 675) in the peel, pulp and juice samples, respectively. The relative content of volatile aroma components in peel, pulp and juice was 88.19%, 76.46% and 39.94%, respectively. Conclusion The OAV of Jinzhuguo Pyrus juice is higher, while it is lower in pulp and peel, making them more suitable for making processed products.

The safety and quality of dairy products have long been a focal point of consumer concern. Alarmingly, the prevalence of dairy product adulteration not only poses a potential threat to consumer health but also severely infringes upon their legitimate rights and interests. In recent years, spectral technologies have emerged as a critical tool for detecting dairy adulteration, garnering widespread attention and application due to their efficiency, rapidity, and non-destructive nature. This comprehensive reviewed delves into the application of spectral technologies in the detection of dairy adulteration, encompassing advanced techniques such as near-infrared spectroscopy, Raman spectroscopy, and atomic fluorescence spectroscopy. It thoroughly examined the fundamental principles, advantages, and limitations of each spectral technique, along with their practical effectiveness in adulteration detection. For example, ultraviolet-visible spectroscopy for detecting melamine and formaldehyde; near-infrared spectroscopy for detecting vanillin and urea; Raman spectroscopy for identifying dicyandiamide and maltodextrin; atomic fluorescence spectroscopy for detecting trace elements and protein types; X-ray fluorescence spectroscopy for analyzing whey and salicylic acid; and hyperspectral imaging for detecting thiourea and starch. By systematically analyzing relevant literature, this paper aims to provide a thorough and valuable reference for quality control and safety inspection in the dairy industry. It is designed to assist professionals in better understanding and utilizing these cutting-edge detection technologies, thereby ensuring that consumers can enjoy safe and high-quality dairy products, ultimately safeguarding their health and rights.

Objective To investigate the key factors that may influence plasmin activity during the production of ultra high temperature (UHT) milk. Methods An enzyme-linked immunosorbent assay (ELISA) was employed to assess and analyze the effects of various factors on plasmin activity throughout the UHT milk production process. The specific factors examined included the degree of mastitis in cows, somatic cell count in milk, vaccination status, changes in feeding conditions, centrifugation processes, pasteurization preheating conditions, microfiltration techniques, and UHT preheating conditions. Results At the raw milk stage, a significant positive correlation was observed between plasmin activity levels in bovine milk and both the severity of bovine mastitis and somatic cell counts. However, no significant correlation was found regarding vaccination status or changes in feed type. During UHT milk production, centrifugal sterilization resulted in a slight increase in plasmin activity; pasteurization preheating at 55 ℃ proved most effective at inhibiting this increase. Microfiltration reduced plasmin activity by approximately 10%. Additionally, varying UHT preheating conditions led to an overall increase in enzyme activity; however, under treatment at 90 ℃ for 5 seconds, a condition yielding only a minimal increase of 1.52%, the rise remained relatively low. Conclusion For pasture, it is essential to focus on managing cows with mastitis and monitoring those milk with abnormal somatic cell counts. At the processing stage, implementing appropriate preheating conditions for pasteurization and UHT can effectively inhibit increases in plasmin activity within milk. Furthermore, incorporating microfiltration can serve as an additional strategy to reduce such enzymatic activities. This study provides a scientific foundation for further research aimed at controlling elevations of plasmin activity in UHT milk.

Objective To explore the factors affecting protease activity in raw milk. Methods Used raw milk and milk samples before and after different processing techniques as samples, acid, alkali and neutral protease activities were determined based on the Folin phenol method. The effects of different regions, seasons, ranch temperatures, somatic cell numbers, number of psychrophilic bacteria, and behavioral stress on protease activity in milk samples were analyzed at the ranch and process levels, and the effects of different processing techniques on product protease activity were analyzed. Results The contribution rate of protease activity changes at the ranch level was in the following order: Season (resulting in temperature changes)>highest temperature on the ranch>region>number of psychrophilic bacteria>number of somatic cells. In the comparison of protease inactivation rates under different treatment processes, the 4 treatment processes had the following order of protease inactivation rate: Ultra-high temperature treated (UHT) preheating treatment (90 ℃, 5 s)>pre heat treatment before sterilization (70 ℃, 5 s)>reverse osmosis (RO)>centrifugal sterilization. Conclusion The main influencing factor at the ranch level is the seasonal temperature changes that affect protease activity, simultaneously using preheating treatment before sterilization at the process level can achieve a protease inactivation rate of over 50%.