Abstract:Various premade cuisine have a long history in China. It satisfied the consumers' demand for taste, nutrition, and convenience, thus showing accelerated growth in recent years. The concept and classification of premade cuisine were defined, and the current challenges in raw materials, food quality, food safety, and standards were proposed. The application trends of relevant novel food processing technologies were summarized. Innovative Preconditioning and cooking technologies improved the color, texture, aroma, taste, and nutritional value of premade cuisine. Novel sterilization technologies use moderate processing intensity to balance food safety and quality. Rapid freezing technologies increased production efficiency and minimized their impact on quality. The application of smart packaging technologies and intelligent logistics can enable the stability of premade cuisine during storage and transportation. This review aims to summarize current information on novel food processing technologies to obtain safe and high-quality premade cuisine, which would provide references to future studies and the healthy development of the industry.

Abstract:Xylooligosaccharides have shown good prebiotic effects in improving intestinal microecology,and good health care effects in lowering blood glucose, blood pressure, and preventing constipation and so on. In recent years, studies on the preparation of functional xylooligosaccharides using bioenzyme technology have attracted much attention. The features of high specificity and catalytic efficiency of the glycoside hydrolase (GH) 11 xylanase had obvious advantages for xylooligosaccharide production. However, poor stability of most natural GH11 xylanase made it unable to meet the requirements of extreme conditions such as high temperature, strong acid and alkali in industrial production. Molecular modification of natural xylanase by enzyme engineering technology could make xylanase with good substrate specificity and high catalytic efficiency applicable to extreme industrial conditions such as high temperature, strong acid and alkali,which was important and practical for the industrial production of functional xylooligosaccharides. According to the molecular structure of the GH11 xylanase and its characteristics, disulfide bonds have been found to be of great advantage in improving the stability of the enzyme by comparing their intramolecular interaction forces on the thermal stability of the enzyme. Based on the analysis of the structure of the GH11 xylanase, the common strategies for constructing disulfide bonds was summarized, and the effects of constructing single or multiple disulfide bonds in different regions of the enzyme on improving the stability of the GH11 xylanase were compared. Several regions that showed significant changes in enzyme stability after construction of disulfide bonds were localized, and the mode of action of multiple disulfide bonds on improving enzyme stability was introduced. It was expected to provide valuable information for relevant studies on the improvement of stability by enzyme molecular modification, and to broaden the range of industrial applications of GH11 xylanase.

Abstract:Flavorings play a pivotal role in food industry as an important kind of food additives. However, improper use of food flavorings can cause food safety risks. There are thousands of flavorings allowed using in food in the world at present. Therefore, it is necessary to formulate regulations and standards for supervision and safety assessment. Relatively perfect supervision and safety assessment systems for food flavorings has formed in EU and USA over the years, which played a vital role in international supervision and safety evaluation of flavorings. The regulatory agencies on food flavorings in EU and USA were reviewed. Regulations of food flavorings in USA were mainly conducted by the Food and Drug Administration (FDA). The safety assessment of flavorings was handed over to the Food Flavor and Extract Manufacturers Association (FEMA), which was mainly responsible for security of the food flavorings through the FEMA GRAS program. The supervision of food flavorings in EU was mainly performed by the Council of Europe (COE) and the European Food Safety Authority (EFSA). Wherein, EFSA was the authoritative organization that formulated food safety regulations and mainly published the list of EU-licensed food flavorings. In addition, safety assessment methods including exposure estimation and toxicological assessment were reviewed. The PCI×10 method was most acceptable for exposure estimation in USA, while the MSDI method was considered to be the most suitable method for intake estimation of general flavorings by EFSA. In terms of toxicological assessment, the threshold of toxicological concern (TTC) method was currently utilized for genotoxic risk assessment both in EU and USA. The safety evaluation systems of flavorings in EU and USA were highly similar, which could also provide guidance and reference for the improvement of the supervision and safety assessment system for food flavorings in China.

Abstract:In recent years, fragrance and flavor industry in China kept overall growth, but the development speed was slowed down. Compared with developed countries and regions, the gap had a tendency to widen. In 2020, the main business income of fragrance and flavor industry in China exceeded 40 billion yuan, of which the production and sales of food flavorings amounted to more than one-third of the total fragrance and flavor industry. At the end of 2020, there were nearly 1000 food flavorings manufacturers in China. This study had the outstanding characteristics of large number and wide distribution, uneven distribution and relative concentration, and relatively small scale and uneven development level. In order to ensure the safety of food flavorings in China, food and food additive related laws and regulations and the standard system of food safety national standards constituted the supervision system on food flavorings. This study was aimed at the difficulty of obtaining the production license for the sub-packaging of food flavorings, the production licenses issued to each product, prohibition of re-inspection of synthetic food flavor substances, the less food flavor substances permitted to use, slower approval of new varieties, and preposition of national food safety standards. This study proposed to implement scientific and effective supervision based on the characteristics of industries and products, further simplify the approval procedures for new varieties and establish safety assessments system, allow the adoption and implementation of other standards beside the national food safety standards, strengthen the popularization of science and establish a positive image of the industry and other suggestions and countermeasures. This paper was expected to provide a useful reference for the faster development of China's food flavoring industry and to meet the needs of domestic and foreign markets.

Abstract:The functional differences among individual prebiotics are largely unknown, and different prebiotics are usually used as functional composition analogues for food addition and clinical intervention. To investigate the functional specificity of 6 widely-used prebiotics (GF2,2′-FL, FOS, GOS, MOS and inulin) on inflammation and immunity, which could provides guidance and experimental evidence for precise nutrition, a model of intestinal epithelial cell inflammation was firstly constructed by using EHEC (enterohemorrhagic Escherichia coli O157:H7) to stimulate HCT-8 cells. And the effects of six prebiotics on cell inflammation were analyzed via detecting the activation of NF-κB signaling pathway and expression levels of proteins TNF-α and IL-6 in its downstream. Then a in vitro dentritic cell maturation assay was constructed. Human dentritic cells were obtained by density gradient centrifugation, and used GM-CSF and IL-4 cytokines to stimulate PBMC (peripheral blood mononuclear cells) separated from 30 volunteers and treated with or without prebiotics. The effects of six prebiotics treatment on dentritic cells maturation were determined by comparing the proportion of mature dentritic cells through flow cytometry. The results showed that only 2′-FL, GOS and GF2 treatment could inhibit the EHEC-induced HCT-8 cell inflammation. In addition, 2′-FL, GF2 and inulin treatment promoted dentritic cells maturation (increase rate 73.3%, 57.1% and 63.3%, respectively), GOS treatment significantly inhibited dentritic cells maturation (decrease rate 73.3%). Therefore, these findings suggested that the effects on regulating immunity varied among different prebiotics and prebiotics addition required precise design according to the physical condition of individuals.

Abstract:Temperature is one of the main environmental factors that regulate the coloration of citrus fruits after harvest. The effects of storage temperature of 5℃, 25℃ and 32℃ on the peel color, the plastid structure and the expression levels of related genes of early-ripening mandarin fruits (green ripening) produced in Chongqing Beibei were studied. The results showed that on the 9th day, the fruit showed significant coloring differences under different storage temperatures, and the color index of the fruits stored under 5℃ did not change significantly, and the color of peel was green. C* and a*/b* of the fruit stored at 25℃ increased significantly, H* decreased significantly, and the peel color changed from green to yellow. C* and a*/b* of the fruit stored at 32℃ increased slightly, and the peel remained green without significant change in H*. Ultrastructural analysis showed that the peel oil gland was oval when the fruit was harvested. The oil lumen, a complete plastid structure and the plasmid layer were clearly visible, and a small number of plastoglobulus were distributed in the plastid. Storaged at 5℃ delayed the change of the structure of peel oil gland, and the expression levels of plastid-related genes CcISPH1, CcISPH2, CcISPH3 and CcCRR22 were low, and the chloroplasts changed slowly. The peel oil gland morphology of fruits stored at 25℃ gradually disintegrated, and the up-regulated expression of CcISPH1, CcISPH3 and CcCRR22 promoted the development and differentiation of chloroplasts into chromoplast. The peel oil gland-layer structure of the 32℃ stored fruit disintegrated, showing a semi-vacuum state, and CcISPH3 and CcHSP17.6II were up-regulated on the 3rd and 6th day of storage, while the expression of CcCRR22 was down-regulated. And chloroplasts differentiated into chromoplast and then differentiated into chloroplasts. The experimental results aimed to provide some theoretical reference for well understanding the regulation mechanism of temperature on the coloration of postharvest citrus fruit.

Abstract:Jujube fruit is thin-skinned, thick flesh, tender and juicy. During post-harvest transportation, jujube fruit is vulnerable to be damaged and infected by microorganism. In this study, pathogenic fungi that caused postharvest rot and deterioration of jujube were isolated from the infected jujube fruit. Based on morphological observations, fungal rDNA internal transcribed spacer (ITS) sequence analysis, the phylogenetic tree was constructed. Meanwhile healthy jujube fruit was re-inoculated with all of the purified isolates and symptom of lesion was verified. Three filamentous fungi (221^# , 227^# and 232^# ) were isolated from natural infected winter jujube during post-harvest storage and two filamentous fungi (229^# and 230^# ) from jun jujube fruit. According to the morphological observation, the genus of the five fungi strains belong to Fusarium (221^# and 227^# ), Stemphylium (229^# and 232^# ) and Aureobasidium (230^# ). The results obtained by the analysis of rDNA ITS sequence of five strains were identified as 221^# (Fusarium equiseti), 227^# (Fusarium incarnatum), 229^# (Stemphylium lycopersici), 230^# (Aureobasidium proteae) and 232^# (Stemphylium armeriae) respectively. None of these five pathogenic fungi strains had been reported to cause postharvest diseases of jujube, among which S. armeriae was not reported to cause plant diseases. The study aimed to discover more pathogenic fungi species causing jujube diseases, and hoped to provide a theoretical basis for biocontrol measures for jujube fruit diseases.

Abstract:The content of volatile components in edible alcohol is extremely low. However, these low volatile components directly affect the taste and grading of edible alcohol. Therefore, the superior and super grade edible alcohol were used as the research objects. The qualitative and quantitative analysis of the volatile components in the two grades of edible alcohol were performed by headspace solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography/time of flight mass spectrometry (GC×GC/TOF MS). The volatile compounds identified in different grades of edible alcohol were used as variables, and multivariate statistical methods such as principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) were used to establish a discriminant model for edible alcohol grading, and identified the main differential compounds between the two grades of edible alcohol. The results showed that a total of 60 volatile compounds were identified in edible alcohol of the superior and super grade. The discriminative model could effectively distinguish the edible alcohol of the super grade from superior grade. The contribution rate of the first two principal components of the PCA discrimination model was 51.3%, indicating that the model had good ability to differentiate edible alcohol grades. The fit index of the dependent variable of the PLS-DA discrimination model was 0.966, and the prediction accuracy of the model was 0.934, indicating that the model had good stability and prediction ability. Based on the analysis of the projection importance of the variables, 23 marker compounds were discriminated to distinguish between superior and super grade edible alcohol. Among them, the contents of ethyl decanoate, n-octane and cis-β-methylstyrene were significantly higher in super grade edible alcohol than those in superior grade edible alcohol. The contents of acetal, ethyl butyrate, 2,6-di-tert-butyl-p-methylphenol, ethyl valerate, styrene, ethyl heptanoate, ethyl acetate, ethyl hexanoate, acetic acid, ethyl benzoate, propanol, 1-methylnaphthalene, nonanal, n-hexane, benzaldehyde, 1,2,3,4-tetrahydronaphthalene, n-propylbenzene, (-)-limonene, γ-butyrolactone and hexanal were significantly higher in superior grade edible alcohol than those in super grade edible alcohol. The largest differences in the relative content of volatile components between the two grades of edible alcohol were acetal, ethyl butyrate, 2,6-di-tert-butyl-p-cresol and ethyl pentanoate. The results of the study were hoped to provide data reference and theoretical support for the objective discrimination of different grades of edible alcohol.

Abstract:In order to study secretory expression and properties of acid protease from Aspergillus japonicus and its application in pork tenderization, the acid protease gene (AjproA1) from Aspergillus japonicus was efficiently expressed in Pichia pastoris. After high cell-density fermentation in a 5L fermenter, the enzyme activity and protein concentration of the fermentation supernatant were 669.6U/mL and 6.64mg/mL, respectively. According to the results of amino acid multiple sequence alignment analysis, the acid protease belongs to the aspartic protease A1 family, which had the highest homology (73%) with acid protease from Aspergillus phoenicis, and was a novel acid protease. The acid protease was purified by strong anion exchange chromatography to obtain electrophoresis-grade pure enzyme. After purification, the optimal catalytic conditions for recombinant acid protease (AjproA1) was pH 3.0 and reaction temperature 45℃, and it had good stability in the pH range of 3.0-6.0 and temperature below 40℃. The results of the hydrolysis analysis of this acid protease for different proteins showed that the enzyme exhibited broad substrate hydrolysis specificity and the highest hydrolysis activity toward κ-casein for casein components. AjproA1 was used to tenderize pork and effectively reduced the shearing force of pork to achieve a good tenderization effect. The research results aimed to provide a theoretical reference for the development of novel acid proteases and their application in meat tenderization.

Abstract:To study the antioxidant effect of crude polysaccharides from grape seeds(GSCPs) in vitro and its in vivo antioxidant activity on Caenorhabditis elegans(C.elegans), GSCPs were extracted and isolated by water extraction and alcohol precipitation. The scavenging effect of GSCPs on 1,1-diphenyl-2-picrylhydrazyl(DPPH) free radical and hydroxyl free radical as well as their inhibitory effect on DNA oxidative damage were detected in vitro. The antioxidant capacity of GSCPs on cellular level was investigated by H₂O₂-induced oxidative damage model of RAW 264.7 macrophages. In addition, the antioxidant function in vivo of GSCPs was studied by C.elegans. The results of in vitro experiment demonstrated that GSCPs could effectively scavenge free radicals and inhibit oxidative damage to DNA. The scavenging activities of 0.4mg/mL GSCPs for DPPH and hydroxyl radical were 84% and 89%, respectively. GSCPs could attenuate H₂O₂-induced oxidative damage in RAW 264.7 macrophages by decreasing reactive oxygen species(ROS) levels and increasing the activities of superoxide dismutase(SOD) and glutathione peroxidase(GSH-Px). Compared with H₂O₂ treated group, the activity of SOD and GSH-Px increased from 81.1% to 96.3% and from 92.1% to 99.6%, respectively after treated with 0.2mg/mL GSCPs. GSCPs could prolong C.elegans lifespan, improve the ability to resist acute oxidative stress, and effectively remove ROS in C.elegans. Compared with the control group, the average lifespan of C. elegans and the average survival time under acute oxidative stress were prolonged by 27.67% and 33.58%, respectively in the 0.8mg/mL GSCPs treated group. In contrast, GSCPs could cause 56.33% reduction in ROS levels of C.elegans. Therefore, GSCPs showed good antioxidant activicy in vivo and in vitro, which could be used as potential antioxidant ingredients in functional foods.

Abstract:To explore the effects of three metabolites mixture [cyclo (leucine-proline) dipeptide, 3-phenyllactic acid and hydrocinnamic acid] produced by Lactiplantibacillus plantarum CCFM8724 on the biofilm of Streptococcus mutans and Candida albicans, and their mechanisms, dual-species biofilm formation, the production of extracellular polysaccharides and extracellular proteins, the production of quorum sensing signal molecule AI-2, and the biofilm structure were determined. The way and conformation of small moleculae metabolites binding to pathogenic targets was explored by molecular docking. The results showed that the composition significantly reduced the biofilm formation of S.mutans and C.albicans (reduction rate 79.4%), the production of water-insoluble exopolysaccharides (reduction rate 63.8%), extracellular protein (reduction rate 60.2%), and the production of quorum sensing signal molecule AI-2 (reduction rate 80.7%), and destroyed the biofilm structure at the same time. Molecular docking results revealed that the three metabolites could bind to targets such as S. mutans PtxA protein and C. albicans Fba protein, affect their sugar metabolism, and consequently inhibit biofilm formation. Through exploring the potential material basis of L. plantarum CCFM8724 to inhibit dual-species biofilm, the aim was to reveal the possible antibacterial mechanism of the composition consisting of cyclo (leucine-proline) dipeptide, 3-phenyllactic acid and hydrocinnamic acid at molecular level, and provide a theoretical basis for the development of L. plantarum CCFM8724 and its composition into oral probiotic and postbiotic products.

Abstract:To study the effect of tropomyosin of Macrobrachium nipponense on macrophage polarization, the differential analysis of gene expression during tropomyosin-induced macrophage polarization was analyzed by transcriptomic analysis. The results showed that compared with the phosphate buffer saline group (PBS group), 69 genes were up-regulated and 154 genes were down-regulated in the tropomyosin-induced group (TM group), and 180 pathways were enriched. In the lipopolysaccharide and IFN-γ combined-induced M1 macrophage group(LPSIFN group), 1346 genes were up-regulated, 1360 genes were down-regulated, and 308 pathways were enriched. Compared with the IL-4-induced M2 macrophage group(IL4 group), 455 genes were up-regulated in the TM group, 446 genes were down-regulated and enriched to 269 pathways. According to the KEGG results, five signaling pathways that may be involved in macrophage polarization were selected, including NOD-like receptor signaling pathway, Jak-STAT signaling pathway, NF-κB signaling pathway, Toll-like receptor signaling pathway and PI3K/Akt signaling pathway. The expression of NOD2, TLR2, AKT3, NLRP3, Caspase-1, CD14, Lat, Myd88, NFKBIA and STAT1 genes in these five pathways were verified, and the expression levels of NOD2, TLR2, NLRP3, and STAT1 in the TM group were increased significantly. The NOD-like receptor signaling pathway, Jak-STAT signaling pathway, and Toll-like receptor signaling pathway related to these four genes were involved in the process of tropomyosin-induced macrophage polarization. The purpose of this study was to provide a theoretical basis for the further analysis of the relationship between macrophage polarization and food allergic relationships.

Abstract:Beverages with low friction usually have better smoothness and comfort in swallowing. As a major component of common beverages, the study of lubrication properties of the sucrose in oral environment will help to discover the influencing factors of low-friction beverages. Six groups of sucrose solutions with different mass fractions were prepared, and then variation of the viscosity of sucrose solution with shear rate was tested. The soft contact friction pair of the ball-on-disc was prepared by polydimethylsiloxane, and the lubrication characteristics of sucrose solution were studied. The slip model of oral soft contact was established and the numerical calculation results of friction coefficient in the slip model were compared with the experimental results under the same conditions. The results showed that the six groups of sucrose solutions were approximately Newtonian fluids, and the solution viscosity increased with the increase of sucrose mass fraction. The lubrication performance of sucrose solution was closely related to the product of speed and viscosity (uη), and the friction coefficient of sucrose solution undergone a stable, then decreasing and then increasing change process with the increase of uη, which was a typical characteristic of Stribeck curve. When uη was in the range of 0.001-0.010Pa·m, sucrose solution had a low friction coefficient. The soft contact slip model could obtain the lubrication performance of sucrose solution in the fluid lubrication region under smooth and rough surface conditions, and verified the validity of some experimental results under the same operating parameters. This study could provide useful technical guidance for the identification of lubrication performance of liquid food in oral environment and beverage development.

Abstract:In order to explore the effects of different oral processing methods on starch digestion characteristics in vitro, highland barley steamed bread and wheat steamed bread were used as experimental materials. The effects of five in vitro simulated oral processing methods (cutting, cutting with vortex, cutting with grinding, cutting with vortex and mixed with artificial saliva, and cutting with grinding and mixed with artificial saliva) on starch digestion characteristics were studied, and compared with oral processing in vivo to optimize the in vitro simulated starch digestion method of steamed bread products. The results showed that the particle size of food pellets after in vitro simulated oral processing (155-350μ m) and water content (62%-64%) were higher than those of oral chewing in vivo (110-300μm,57%-59%). However, the hardness of the food pellet by simulated oral processing in vitro (0.73-3.77N) was lower than that of oral chewing in vivo (2.44-4.39N). Compared with the group without artificial saliva, the simulated oral processed food pellet obtained after adding artificial saliva was closer to oral chewing in vivo in terms of physical and digestive properties. Among all in vitro methods, the method of cutting with vortex and mixed with artificial saliva could best simulate chewing in vivo, and could be used as a pretreatment method for steamed bread products to simulate starch digestion in vitro. The mode and level of mechanical damage and the mixing mode of solid particles and saliva would affect the formation of food pellets, and then affect the digestion kinetics of steamed bread. The results of correlation analysis showed that there was a significant negative correlation between the final hydrolysis rate and particle size of steamed bread in the later stage of digestion (r=-0.93494, P<0.05). Considering various indicators, in vitro simulated oral processing method of cutting with vortex and mixed with artificial saliva was most suitable for in vitro simulated starch digestion of steamed bread products.

Abstract:Soybean soaking is an important part in the production of soymilk gel (tofu, uncongealed tofu) and soaking conditions could affect the quality of soymilk gel in varying degrees. Different hardness and elasticity were required by different soymilk gel products. To clarify the quality characteristics of soymilk gel under different soaking conditions and determine the suitable soaking conditions for different processing environments and product types, alkaline solution and distilled water were employed to soak soybeans. The water absorption rates of soybean were determined under four typical temperatures as 4℃, 25℃, 37℃ and 55℃ to establish the water absorption dynamic model. The quality indexes including soymilk gel yield, protein extraction rate, gelling process and gel quality of soymilk after coagulated by gluconic acid-δ-lactone under above temperatures were determined and compared. The results showed that when soaking with distilled water, soymilk gel yield, protein concentration of soymilk and gel hardness increased slightly with the increase of soaking temperature and decreased at 37℃. Soaking at 25℃ was most conductive for protein extraction, and the strength of soymilk gel was the strongest, reaching 18.14N. After soaking with alkaline solution, the protein extraction rate and gel water holding capacity of soymilk increased. Therefore, in practical production, when the tempeatures were lower than 20℃, soaking with low concentration of alkali solution could improve the protein extraction rate and the water holding capacity of soymilk gel. After response surface analysis, it was found that when the temperature reached 21℃, the maximum water holding capacity of the gel could be obtained by soaking with alkali solution, and the hardness of the gel was the largest when the temperature was 22℃. At 46℃, the hardness of the gel treated with alkali solution was the softest. In summary, for soymilk products as uncongealed tofu, which required softer texture and higher water holding capacity, the soybeans should be soaked in alkaline solution with higher temperature (>25℃), and for tofu products that required certain gel strength, the soybeans should be soaked in alkaline solution at room temperature around 20℃ to achieve better gel quality.

Abstract:To study the effects of temperature fluctuation on the freshness and quality of cold fresh cultured Trachinotus ovatus, the temperature conditions during cold chain circulation were simulated, and the variation trends of total number of colonies and cryophilic bacteria, pH value, TVB-N value, TBA value, and K value during sample circulation were analyzed, and the microbial community succession was tested by high-throughput sequencing technology. The results showed that with the extension of circulation time, the total number of colonies and cryophilic bacteria in fish meat increased, accompanied by the deterioration of freshness indexes, in which the quality deterioration rate of breaking chain group was significantly higher than that of cold chain group (P<0.05). There was a significant correlation between microbial indexes and freshness indexes (P<0.05), which could well reflect the freshness loss of cold fresh Trachinotus ovatus during the circulation process. Alpha diversity index and principal component analysis showed that the diversity and structure of microbial community in Trachinotus ovatus were affected by the fluctuation of ambient temperature. The analysis of the bacterial phase during the circulation of the samples showed that the main dominant bacteria at phylum level were Proteobacteria and Firmicutes. At genus level, Phenylobacterium was the main dominant bacteria. The secondary dominant bacteria in the cold chain group were Sphingomonas, Longilinea and unclassified_Anaerolineaceae. The secondary dominant bacteria in breaking chain group were Sporosarcina, Longilinea and unclassified_Anaerolineaceae. From the microbial metabolism perspective, it was found that the relative abundance of genes involved in metabolism in breaking chain group during refrigeration was higher than that in the cold chain group at the same time. The research results reflected the potential quality and safety risks of Trachinotus ovatus due to temperature fluctuation during cold chain circulation. At the same time, it was hoped to provide a reference for the development of targeted Trachinotus ovatus preservation technology and the construction of cold chain logistics from the microbial perspective.

Abstract:In order to study the effects of the addition of soybean protein isolate hydrolysates (SPIH) obtained at different high pressures (0.1,100, 200,300MPa) on the gel properties and oxidative stability of mutton batters during storage, the textural properties, rheological properties, and microstructure of mutton batters were measured, compared with the control group of mutton batters with out hydrolysates addition. In addition, the effects of SPIH on color, acid value, thiobarbituric acid reactive substance (TBARS) value, carbonyl and sulfhydryl content of mutton batters were detected during refrigerated storage (4℃) for 8d. The results showed that compared with the control group, addition of SPIH obtained at different pressures significantly improved the hardness, elasticity and resilience of mutton batters (P<0.05). During heating process, the elasticity modulus G′ of mutton batters with SPIH obtained at different pressure decreased first and then increased, and during the whole heating process, G′ of mutton batters with the SPIH obtained at 200MPa was always the highest. Dynamic frequency scanning showed that G′ of mutton batters with the SPIH obtained at 200MPa was also the highest at the same oscillation frequency. The results of scanning electron microscopy showed that compared with the control group, the microstructure of mutton batters with SPIH obtained at different pressure were more compact and uniform. With prolonged storage time, 2% SPIH obtained at different pressure could effectively inhibit the increase of b^* value (yellowness), acid value, TBARS value, and carbonyl content, and inhibited the decrease of L^* value (brightness), a^* value (redness), and total sulfhydryl content. The SPIH obtained at 200MPa had the best effect on inhibiting the oxidation of fat and protein (P<0.05). Therefore, the SPIH obtained at 200MPa could improve gel properties and oxidation stability of mutton batters during storage.