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Journals
Foods
Special Issues
Animal Source Food Processing and Quality Control
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Animal Source Food Processing and Quality Control

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: 29 September 2025 | Viewed by 2949

Special Issue Editors

Prof. Dr. Hongjun Li

E-Mail Website
Guest Editor
College of Food Science, Southwest University, Chongqing 400715, China
Interests: meat processing; meat protein; meat lipid; oxidation
Dr. Shaobo Li

E-Mail Website
Guest Editor
Chinese Academy of Agricultural Sciences, Beijing, China
Interests: meat quality evaluation; meat protein; by-products; consumer behavior; electronic sensory
Dr. Huan Liu

E-Mail Website
Guest Editor
School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China
Interests: meat science; meat flavor; lipidomics
Dr. Haitang Wang

E-Mail Website
Guest Editor
China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, China
Interests: meat flavor; proteomics; texture

Special Issue Information

Dear Colleagues,

As a composite carrier of multiple nutrients, animal source food is an important component of human dietary. With the development of the world economy and the improvement in people's living standards, consumer demand has gradually upgraded. The attributes of animal source food no longer include being just edible, but a multidimensional integration of safety, deliciousness, nutrition, health, and convenience. The change in consumer demand has also promoted the upgrading and development of animal source food processing and quality control technology. Therefore, exploring the science related to the changes in nutritional components, the interactions between molecules, and potential pathways for quality improvement under the new technology of processing and quality control of animal source food is very important. This has great significance for ensuring human health and can promote the advancement of world animal source food science and technology.

This Special Issue of Foods aims to collect cutting-edge research on the processing and quality control of animal source food. Here, animal source food includes meat, aquatic products, dairy products, poultry eggs, edible insects, etc. This Special Issue welcomes original research papers and reviews on the application of new scientific and technological advancements in the processing and quality control of animal source food. Clear and concise written manuscripts are highly appreciated.

Prof. Dr. Hongjun Li
Dr. Shaobo Li
Dr. Huan Liu
Dr. Haitang Wang
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • meat
  • aquatic products
  • dairy products
  • poultry eggs
  • edible insects
  • processing
  • quality control

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Published Papers (4 papers)

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Research

16 pages, 2632 KiB  
Article
Effect of Boiling Time on the Color, Water, Protein Secondary Structure, and Volatile Compounds of Beef
by Liqin You, Yanfeng Zhang, Yingjuan Ma, Yongrui Wang and Zhaojun Wei
Foods 2025, 14(8), 1372; https://doi.org/10.3390/foods14081372 - 16 Apr 2025
Viewed by 353
Abstract
The influence of boiling time on the persistent changes in the surface color, water content and distribution, protein secondary structure, and the concentration of volatile compounds in beef were studied, in order to obtain quality short-term boiled beef slices. The results show that [...] Read more.
The influence of boiling time on the persistent changes in the surface color, water content and distribution, protein secondary structure, and the concentration of volatile compounds in beef were studied, in order to obtain quality short-term boiled beef slices. The results show that the water content of beef samples significantly decreased and migration occurred between the high-freedom water and the low-freedom water. On average, boiling for 1 min was a key point in the changes of color parameters (L*, a*, b*, w, ΔE, and BI) and partial protein secondary structure because of the change in the ambient temperature around beef. In six samples, 29 volatile compounds were confirmed by GC–MS, and 13 compounds were regarded as the potential key volatile compounds, including 1-heptanol, 1-octen-3-ol, octanal, hexanal, decanal, heptanal, nonanal, (E, E)-2,4-decadienal, (E, E)-2,4-nonadienal, dodecanal, (E)-2-undecenal, 2,3-octanedione, and 2-pentylfuran. The color, water, and protein secondary structure were closely correlated with some potential key volatile compounds. The results could be used to guide the consumers to better grasp the quality of hot-pot meat during gatherings and have a comfortable consumer experience. Full article
(This article belongs to the Special Issue Animal Source Food Processing and Quality Control)
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18 pages, 1177 KiB  
Article
The Addition of Hermetia illucens to Feed: Influence on Nutritional Composition, Protein Digestion Characteristics, and Antioxidant Activity of Acheta domesticus
by Junkui Huang, Tinghao Yu, Binqiao Yuan, Jinhua Xiao and Dawei Huang
Foods 2025, 14(7), 1140; https://doi.org/10.3390/foods14071140 - 25 Mar 2025
Viewed by 327
Abstract
As sales have increased in recent years, enhancing production processes and quality has emerged as a significant challenge for the cricket industry. In this study, we investigated the impact of supplementing feed with black soldier fly larvae (BSFL) on the yield, nutritional characteristics, [...] Read more.
As sales have increased in recent years, enhancing production processes and quality has emerged as a significant challenge for the cricket industry. In this study, we investigated the impact of supplementing feed with black soldier fly larvae (BSFL) on the yield, nutritional characteristics, and protein digestibility of Acheta domesticus. In addition, the bioactivity of house cricket proteins was compared. The results demonstrated that incorporating BSFL into feed improved the yield and nutritional characteristics of house cricket, such as crude protein levels and total phenolic content. Alterations in amino acid and fatty acid profiles also enhanced their nutritional value. In addition, 5% BSFL and 10% BSFL were more readily digested, and the protein hydrolysate of the groups fed BSFL demonstrated stronger antioxidant activity. The findings of this study can offer valuable insights into house cricket farming, protein processing, and the development of new food products. Full article
(This article belongs to the Special Issue Animal Source Food Processing and Quality Control)
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16 pages, 3230 KiB  
Article
Influence of Interactions Between Drawing Soy Protein and Myofibrillar Proteins on Gel Properties
by Tong Jiang, Yujie Zhao, Mingming Huang, Zhiyong Zhang, Yanwei Mao and Huixin Zuo
Foods 2025, 14(6), 1064; https://doi.org/10.3390/foods14061064 - 20 Mar 2025
Viewed by 321
Abstract
Drawing soy protein (DSP) exhibits a well-defined fibrous structure, conferring significant market potential. This study investigates the interactions between DSP and myofibrillar proteins (MP) and their effects on gel properties. Porcine myofibrillar protein (MP) was used as the raw material, and mixed systems [...] Read more.
Drawing soy protein (DSP) exhibits a well-defined fibrous structure, conferring significant market potential. This study investigates the interactions between DSP and myofibrillar proteins (MP) and their effects on gel properties. Porcine myofibrillar protein (MP) was used as the raw material, and mixed systems were prepared by incorporating different concentrations of DSP at 0%, 2%, 4%, 6%, and 8% to evaluate their physicochemical properties and gel characteristics. The results demonstrated that the addition of DSP enhanced the gel strength, hardness, and water-holding capacity (WHC) of MP, thereby improving the overall properties and water retention of the gels. Among them, the trend of change was most obvious when the addition amount was 6%. The gel strength increased by 196.5%, the water retention capacity improved by 68.3%, and the hardness rose by 33.3%. Furthermore, as the addition amount of DSP increases, the total thiol content decreases, the hydrogen bond content increases, and the surface hydrophobicity enhances. This leads to a more compact arrangement of protein molecules, which is conducive to a denser and more stable solution and improves the stability of the protein solution. The α-helical structures in the proteins progressively transformed into β-turn structures, exposing more amino acid side chains and inducing conformational changes in MP, resulting in denser and more uniform gel network structures. The most pronounced changes were observed at a 6% addition level. These findings contribute to diversifying meat products and provide a theoretical basis for improving the WHC and yield of emulsified meat products in pork processing. Full article
(This article belongs to the Special Issue Animal Source Food Processing and Quality Control)
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17 pages, 7214 KiB  
Article
Investigating Flavor Enhancement Methods in NaCl-Reduced Chinese Bacon (Larou) by Focusing on Physicochemical Characteristics, Bacterial Diversity, and Volatiles
by Li Yang, Hongjun Li, Han Wu, Xuelian Sun, Shuyun Liu and Zhifei He
Foods 2024, 13(23), 3820; https://doi.org/10.3390/foods13233820 - 27 Nov 2024
Viewed by 1005
Abstract
The higher NaCl concentration of Chinese bacon, which features a unique flavor, is a major restriction to consumption. Investigating the role of NaCl in Chinese bacon (Larou) would be beneficial to optimize the dosage and enhance flavor. This study was conducted [...] Read more.
The higher NaCl concentration of Chinese bacon, which features a unique flavor, is a major restriction to consumption. Investigating the role of NaCl in Chinese bacon (Larou) would be beneficial to optimize the dosage and enhance flavor. This study was conducted to categorize Larou by comparing the quality of Larou cured with different concentrations of NaCl and then to investigate the methods of flavor enhancement of NaCl-reduced Larou. The results showed that, based on the differences in quality, Larou were categorized into three types, including the low-NaCl type (<4%, LT), the medium-NaCl type (4–8%, MT), and the high-NaCl type (>8%, HT). The vital physicochemical characteristics (PCs), predominant bacteria, and key volatile compounds (VOCs) were different for each type of Larou. The PCs contributing to the regulation of VOCs were total volatile basic nitrogen (TVB-N) and pH in LT, thiobarbituric acid reactive substance assay (TBARS) in MT, NaNO2, and moisture content in HT. Lactococcus or Lactobacillus, Staphylococcus, and Kocuria were flavor-producing bacteria in LT, MT, and HT, respectively. Vital PCs and predominant bacteria were associated with several key aldehydes, alcohols, and esters in Larou. Increasing the TVB-N, TBARS, and moisture content, decreasing the pH and NaNO2 properly, and inoculating with Staphylococcus and Kocuria were effective methods to enhance the flavor of LT. Vital PCs and predominant bacteria are prioritized to meet most of the quality and the biosafety, although key VOCs may be sacrificed at this point. Full article
(This article belongs to the Special Issue Animal Source Food Processing and Quality Control)
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