Objective To investigate the effects of light and air on the storage quality and volatile flavor compounds of rice bran. Methods Fresh and high temperature and pressure steam stabilized rice bran were used as raw materials to investigate the effects of light and air on the changes of acid value, peroxide value, γ-oryzanol content, chromaticity and other physicochemical indexes as well as volatile flavor compounds during storage. Results During the storage process, light and air exerted insignificant influences on the acid value and γ-oryzanol content of stabilized rice bran, and had limited effects on the chromaticity indices L^*, a^* and b^* values. However, they had a significant impact on the peroxide value. For the stabilized rice bran, the peroxide value could increase by up to 25 times in the presence of light and air. As the storage time extended, the types of volatile flavor substances in rice bran samples kept increasing. The treatments of avoiding light and vacuum could effectively prevent the generation of oxidation products such as aldehydes, ketones, and alcohols. In the presence of light and air, the concentrations of aldehydes and ketones in the stabilized rice bran increased by 6 times and 26 times. Conclusion The acid value of rice bran stabilized using high temperature and high pressure steam exhibits minimal changes when exposed to light and air during storage. However, the peroxide value and its oxidation products increases substantially, this indicates that avoiding light and vacuum treatment is the key to extending the shelf life of stabilized rice bran, providing a theoretical basis for its storage and industrial application.

Objective To rapidly screen the elemental content and migration of heavy metals in commercially available stainless steel electric kettles using efficient detection technologies. Methods In this study, 20 batches of stainless steel electric kettle samples were analyzed using inductively coupled plasma-mass spectrometry (ICP-MS) to determine the migration levels of 13 kinds of heavy metal elements, along with label compliance checks. A handheld X-ray fluorescence (XRF) spectrometer was employed to rapidly detect the elemental content of key components and analyze their material composition. Results Multi-element migration experiments revealed heavy metal migration in some samples, particularly manganese (Mn) and aluminum (Al). XRF analysis identified the use of non-food-grade stainless steel in certain products. Additionally, non-compliant product labeling and discrepancies between labeled and actual material compositions were observed in some samples. Conclusion The combined ICP-MS and XRF results demonstrat that stainless steel material quality is a critical factor influencing heavy metal migration. This study provides theory basis for enhancing industry quality regulation, ensuring consumer health and safety, and promoting technological advancements in product manufacturing.

Objective To investigate the residual characteristics of neonicotinoids pesticides in vegetables and the dietary exposure risk of residents in Hubei Province from 2022 to 2023. Methods A total of 887 vegetable samples were collected from 17 cities in Hubei Province, and neonicotinoid pesticide residues were determined. Dietary exposure was assessed according to the vegetable consumption of residents in Hubei Province. Results The overall detection rate of neonicotinoids in vegetables in Hubei Province was 33.4%, and the exceeding standard rate was 1.58%. The top 3 neonicotinoids exceeding the standard rate were clothianide (1.01%), acetamidine (0.23%) and imidacloprid (0.23%). The top 3 vegetable varieties exceeding the standard rate were fresh beans (6.06%), roots and tubers (4.48%), and melon vegetables (2.00%). The results of dietary exposure assessment showed that the chronic exposure hazard quotient of different neonicotinoids in Hubei Province was less than 1, the chronic exposure risk was low. The cumulative exposure of 8 kinds of neonicotinoids accounts for 2.78% of the acceptable daily intake of the indicator compound imidacloprid, indicating a low cumulative exposure risk. Conclusion The chronic exposure risk of neonicotinoid pesticides through vegetables for residents in Hubei Province from 2022 to 2023 is relatively low. However, there are cases of neonicotinoid pesticide residues exceeding the standard in vegetables, and the types of vegetables with excessive residues are different from those of traditional pesticides. It is suggested that relevant regulatory authorities further strengthen the supervision of neonicotinoid pesticides in fresh beans, root and tuber vegetables, and gourd vegetables.

To address the current situation where a large number of imported prepackaged foods are denied entry due to non-compliant labels, and to promote the production and review of labels for imported prepackaged foods, this study provided countermeasures and suggestions for mitigating risks associated with label marking of imported prepackaged foods. This review based on current national food safety standards, the Chinese labeling content of imported prepackaged foods is summarized as “8+1+X”, which included 8 mandatory pieces of information: Food name, ingredient information, production date, shelf life, storage conditions, domestic distribution information (including the name, address, and phone number of the distributor/importer), country or region of origin, net content, plus the registration number in China and other special labeling requirements. By comparing the “8+1+X” labeling requirements, the study analyzed non-compliant labeling cases of imported prepackaged foods over the past 3 years and identified risks associated with label marking. By analyzing the root causes, this study proposes 5 countermeasures: Enhancing the awareness and risk perception of foreign trade practitioners, improving their professional competence, leveraging modern software technologies for technical support, promoting the establishment of related industries and technological advancements in relevant fields, and refining regulations and standards. These strategies aimed to effectively reduce the risks associated with the labeling of imported prepackaged foods. Therefore, improving technical capabilities, introducing new label review models, and standardizing the labeling of imported prepackaged foods are essential measures to maintain market order, protect consumers’ right to know and choose, and ensure national dietary nutrition and safety. These efforts must be given due attention.

Objective To study the effects of different aquaculture modes on the intestinal microbiota of Opsariichthys bidens. Methods The 16S rRNA gene was amplified by polymerase chain reaction (PCR) using 515F-907R primers using the intestinal microbial DNA of C (monoculture of Opsariichthys bidens), D (mixed culture of Opsariichthys bidens and crayfish), E (mixed culture of Opsariichthys bidens and Macrobrachium nipponense) as templates, and sequenced by Illumina Hiseq2500 sequencing platform. The growth performance of Opsariichthys bidens in different culture modes was simultaneously determined. Results From the perspective of weight and fatness, C>E>D, from the perspective of body length, there was no significant difference between C and E, and there were significant differences between C and D, D and E, which was also C>E>D; from the perspective of hepatosomatic index, there was no significant difference between D and E, but there were significant differences between C and D, C and E, C>E=D; the rule of viscera index and hepatosomatic index was the same, C>D>E; the mixed fish and shrimp farming model significantly increased the diversity and richness of intestinal microbiota in fish compared to the single fish farming model; the mixed farming mode increased the diversity of intestinal microbiota composition in Opsariichthys bidens, and 2 kinds of mixed farming modes had the same effect; the indicator groups for monoculture and 2 kinds of mixed breeding modes of Opsariichthys bidens were different, and the common indicator groups for both mixed breeding modes of Opsariichthys bidens were Microbacteria and Prevotella. Conclusion The comprehensive utilization and quality safety of agricultural products, as well as the single farming mode, result in higher body weight and fat content of Opsariichthys bidens, which is beneficial for increasing the yield of food processing; the mixed farming mode has better microbial diversity and richness, stronger resistance and better quality of Opsariichthys bidens, which is conducive to improving the product quality of food processing. This study can provide theoretical support for the nutritional supply, metabolic homeostasis, epidemic prevention and immunity, food processing, and other aspects of Opsariichthys bidens under different breeding modes.

Objective To establish a detection method for rapid determination of chlorate and perchlorate in Capsicum annuum L. powder by automatic QuEChERS-ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Methods After the sample was centrally weighed, the sample was extracted with a mix-ture of 1% avetic acid-acetonitrile-water (1:1, V:V), and automatic pre-treatment with automatic QuEChERS instrument, the gradient elution was performed by 0.5% formic acid methanol-0.5% formic acid solution, Thermo HYPERCARB as a separation column, gradient elution, series mass spectra electrospray ionization negative mode ionization, multiresponse monitoring pattern detection, qualitative research by the ratio of retention time and ion, the internal standard method was used to qualitative experiment. Results Automatic QuEChERS instrument was used to determine the chlorate and perchlorate of Capsicum annuum L. powder and the pretreatment efficiency was 6 times that of manual. The limits of quantification (S/N=10) were 10 μg/kg, when the spiked level was 10-50 μg/kg (n=6), the sample recoveries for chlorate and perchlorate were 94.0%-96.4%, the relative standard deviations were less than 5%. The calibration curves were linear in the range of 1-100 μg/L with the correlation coefficients above 0.999. Conclusion The method has high automation degree, good accuracy and stability, and the limit of quantitation also meets the requirements of European Union export, can be applied for the determination of chlorate and perchlorate in Capsicum annuum L. powder.

Objective To explore the effects of curcumin and vitamin C supplementation on harmful substances heterocyclic amines (HAAs) and advanced glycation end products advanced glycation end products (AGEs) in Salmon salar roasting process inhibition and the effect of exogenous additives on the flavor of grilled Salmon salar. Methods The concentrations of HAAs and AGEs were determined by high performance liquid chromatography-tandem mass spectrometry, and the inhibitory mechanism of reducing sugar, creatine, creatinine, glyoxal and other precursors and lipid oxidation levels were further determined. The changes of volatile flavor of Salmon salar during baking were analyzed by gas chromatography and ion migration spectrometry. Results Compared with the control group, curcumin and vitamin C showed significant inhibitory effects on HAAs and AGEs (P˂0.05), and the total HAAs inhibition rates were 75.21% and 59.52%, respectively. The inhibition rates of N^ε-carboxymethyl-lysine in AGEs were 90.56% and 90.87%, respectively. The inhibition rates of N^ε-carboxymethl-lysine were 94.57% and 94.80%. The concentrations of precursors such as reducing sugar, creatine, creatinine and glyoxal were highly correlated with the content of HAAs and AGEs. In addition, volatile flavor analysis showed that the addition of curcumin and vitamin C had a certain effect on the flavor of grilled Salmon salar, and increased the concentration of aroma compounds such as 3-hydroxy-2-butanone, 2,6-dimethyl- 7-octene-2-ol and menthol, which contributed to the overall smell of Salmon salar. Conclusion Curcumin and vitamin C affect the key precursors and intermediates in the formation of HAAs and AGEs, and have a significant inhibitory effect. The development of this study provides theoretical guidance for the control of harmful substances in hot processing of fish products, and provides reference for optimizing the processing technology of fish products.

Objective To systematically analyze the nutrition, taste and texture characteristics of salt field shrimp, an ecological shrimp (Penaeus vannamei) that grows in salt field evaporation ponds or muddy and sandy water surfaces with a salinity of over 30‰. Methods Taking freshwater cultured Penaeus vannamei (D0) as control, the conventional nutritional components, amino acids, fatty acids, major mineral elements, active substances, free amino acids, nucleotides, quaternary ammonium compounds, organic acids, texture, and color after cooking of two kinds of salt field shrimps cultured in different salinity fields (Penaeus vannamei, recorded as Y45 and Y30 separately) in Binzhou City were analyzed, and their nutritional quality was evaluated. Results Compared with freshwater shrimp, salt field shrimp had higher protein and ash content, and lower fat content. The 18 kinds of amino acids were detected in both salt field shrimp and freshwater shrimp, with glutamic acid being found the highest level, followed by aspartic acid, and tryptophan the lowest content. The proportion of essential amino acids to the total amino acid content in shrimp of all 3 groups were higher than 35.38%, and the essential amino acid index was much higher than 100, indicating balanced amino acids and high nutritional value. The unsaturation degree of fatty acids in all three groups of shrimp was high and the mineral elements such as calcium, sodium, chlorine, and magnesium in salt field shrimp were significantly higher than those in freshwater shrimp. The content of active substances such as taurine and astaxanthin was much higher than that in freshwater shrimp, but their body color tended to be lighter after cooking. The nutritional quality index of protein, phosphorus, sodium, chlorine, and magnesium in salt field shrimp was much higher than 1, indicating that salt field shrimp had greater ability to provide these nutrients than to provide thermal energy. In terms of flavor substances, the content of free amino acids in salt field shrimp was as high as 3119.88 mg/100 g (Y45), and the content of Na⁺, Cl^-, betaine, and tartaric acid was significantly higher than that in freshwater shrimp. Free amino acids Arg, Gly, Ala, Glu, inorganic ions, betaine, tartaric acid, lactic acid, and succinic acid were the main contributors to its taste, while other organic acids, flavor nucleotides, reducing sugars, etc. also provided it with richer taste. From the texture results, it could be seen that the muscle hardness and shear force of salt field shrimp were low and the elasticity was high, which means the meat of salt field shrimp was more tender than that of freshwater shrimp. Conclusion In summary, salt field shrimp (Penaeus vannameii) is a food with high protein, low fat, balanced amino acid composition, fresh and sweet taste, and high dietary nutritional value.

Objective To evaluate the food safety and quality of prepared dishes sold in Guangdong Province from 2021 to 2023. Methods According to the national definition and scope of prepared dishes, and considering their 5 main characteristics, relevant data were selected from the food supervision and sampling inspection database of Guangdong Province from 2021 to 2023. Additionally, 20 batches of frozen meat products were randomly purchased from supermarkets and stores within the province for animal-derived component testing. The results were evaluated based on food safety national standards and statistically analyzed using WPS Office 2024. Results The supervision sampling inspection data of prepared dishes sold in Guangdong Province from 2021 to 2023 covered 8910 batches and 20019 items, with 18 testing items including physicochemical indicators, contaminants, microorganisms, and animal-derived components. The compliance rate for all items except the microorganism indicator in meat products exceeded 99%. Among the 20 randomly purchased frozen meat products, 15 batches were detected to contain other animal-derived components. By analyzing the above data, several issues were identified in prepared dishes: Food classification could be easily confused; some products lack evaluation criteria for contaminants; microbial contamination was of concern; and the detection rate of other animal-derived components in beef products was high. Conclusion Overall, the food safety of prepared dishes in Guangdong Province is satisfactory. To address the identified issues, effective control measures should be implemented. This study proposes standardizing the classification criteria for supervision and sampling inspection of prepared dishes, expediting the release of national food safety standards, enhancing the prevention and control of microbial contamination, and strengthening the management of raw material authenticity to promote the healthy development of the prepared dishes industry.

Objective To investigate the anti-fatigue effects of tuna skin collagen oligopeptides (TSCOP) on mice using TSCOP derived from the skin of Thunnus alalunga. Methods TSCOP was administered at 3 dose levels—low [0.2 mg/(g·d)], medium [0.4 mg/(g·d)], and high [0.8 mg/(g·d)]—via gavage to mice for 4 consecutive weeks. The anti-fatigue status and related indicators of the mice in each group were evaluated. Results TSCOP had no significant impact on the body weight, food intake, or normal physiological functions of the mice, but it did extend the exhaustive exercise time to some extent. From the perspective of energy metabolism, high-dose TSCOP significantly increased blood glucose (P<0.001) and muscle glycogen levels (P<0.05) in the mice, while markedly reducing the accumulation of protein metabolism byproducts such as urea nitrogen and blood ammonia (P<0.001). Additionally, high-dose TSCOP significantly decreased serum levels of creatine kinase and lactate dehydrogenase (P<0.01). In terms of oxidative stress protection, high-dose TSCOP significantly regulated the balance of the oxidative/antioxidant system (P<0.05) and reduced the levels of lipid peroxidation products such as malondialdehyde. Conclusion TSCOP not only promotes the repair of skeletal muscle myofibrils but also significantly increases muscle fiber area, muscle mass, and muscle strength, comprehensively improving the fatigue state of the mice’s muscles and significantly enhancing their exercise endurance. TSCOP exhibits notable anti-fatigue properties and shows broad application potential in fields such as sports nutrition and health care.