1
|
Beriain MJ, Gómez I, García S, Urroz JC, Diéguez PM, Ibañez FC. Hydrogen Gas-Grilling in Meat: Impact on Odor Profile and Contents of Polycyclic Aromatic Hydrocarbons and Volatile Organic Compounds. Foods 2024; 13:2443. [PMID: 39123634 PMCID: PMC11311495 DOI: 10.3390/foods13152443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2024] [Revised: 07/24/2024] [Accepted: 07/31/2024] [Indexed: 08/12/2024] Open
Abstract
The effect of fuel (hydrogen vs. butane) on the formation of volatile organic compounds (VOCs) and polycyclic aromatic hydrocarbons (PAHs) was evaluated for grilled horse meat (very low-fat and low-fat) cooking vertically. Gas chromatography-mass spectrometry was used to analyze PAHs and VOCs. An electronic nose was used to evaluate the odor profile. Total high-molecular-weight PAHs ranged from 19.59 to 28.65 µg/kg with butane and from 1.83 to 1.61 µg/kg with hydrogen. Conversely, total low-molecular-weight PAHs went from 184.41 to 286.03 µg/kg with butane and from 36.88 to 41.63 µg/kg with hydrogen. Aldehydes and alkanes were the predominant family in a total of 59 VOCs. Hydrogen gas-grilling reduced significantly (p < 0.05) the generation of VOCs related to lipid oxidation. The odor profile was not modified significantly despite the change of PAHs and VOCs. The findings indicate that hydrogen is a viable alternative to butane for grilling horse meat. Hydrogen gas-grilling may be regarded as a safe cooking procedure of meat from a PAH contamination point and perhaps sustainable environmentally compared to a conventional technique. The present study provides the basis for the use of hydrogen gas in grilled meat.
Collapse
Affiliation(s)
- María José Beriain
- ISFOOD Research Institute, Public University of Navarre, 31006 Pamplona, Spain;
| | - Inmaculada Gómez
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, 09001 Burgos, Spain;
| | - Susana García
- Department of Sciences, Public University of Navarre, 31006 Pamplona, Spain;
| | - José Carlos Urroz
- School of Industrial & ICT Engineering, Public University of Navarre, Campus de Arrosadía, E-31006 Pamplona, Spain; (J.C.U.); (P.M.D.)
| | - Pedro María Diéguez
- School of Industrial & ICT Engineering, Public University of Navarre, Campus de Arrosadía, E-31006 Pamplona, Spain; (J.C.U.); (P.M.D.)
| | - Francisco C. Ibañez
- ISFOOD Research Institute, Public University of Navarre, 31006 Pamplona, Spain;
| |
Collapse
|
2
|
Wang Q, Wang Z, Yang X, Fan X, Pan J, Dong X. Nutrient Composition and Flavor Profile of Crucian Carp Soup Utilizing Fish Residues through Comminution and Pressure-Conduction Treatment. Foods 2024; 13:800. [PMID: 38472913 DOI: 10.3390/foods13050800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2024] [Revised: 02/22/2024] [Accepted: 02/26/2024] [Indexed: 03/14/2024] Open
Abstract
In conventional fish soup processing, valuable aquatic resources like fish skins, bones, and scales are often squandered. This study was aimed at investigating if comminution combined with pressure-conduction treatment has the potential to enhance the reutilization of cooking residues. The different blending ratios of original soup (OS), made from the initial cooking of fish, and residue soup (RS), produced from processed leftover fish parts, were alternatively investigated to satisfy the new product development. Comminution combined with pressure-conduction treatment significantly increased the nutrient contents of calcium, soluble proteins and total solids in crucian carp soup (p < 0.05). With the increase in RS ratio, the decomposition of inosine monophosphate (IMP) and free amino acids was accelerated, but the accumulation of aromatic compounds was promoted simultaneously. In addition, the Maillard reaction may lead to a reduction in aldehydes, causing a diminution in the characteristic flavor of fish soup, while the formation of 1-octen-3-ol can enhance the earthiness of the fish soup. The electronic tongue test results and the sensory results showed that the blend ratio of OS and RS at 7:3 had a more significant umami and fish aroma (p < 0.05). Under this condition, the mixed soup has better nutritional values and flavor characteristics.
Collapse
Affiliation(s)
- Qi Wang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Zheming Wang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xiaoqing Yang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xinru Fan
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
| | - Jinfeng Pan
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xiuping Dong
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, China
| |
Collapse
|
3
|
Li X, Hu G, Sun X, Sun E, Zhang Y, Zhong Y, Su L, Jin Y, Yang F, Zhao L. The Effect of Lactiplantibacillus plantarum x3-2b Bacterial Powder on the Physicochemical Quality and Biogenic Amines of Fermented Lamb Jerky. Foods 2023; 12:4147. [PMID: 38002204 PMCID: PMC10670334 DOI: 10.3390/foods12224147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 11/03/2023] [Accepted: 11/14/2023] [Indexed: 11/26/2023] Open
Abstract
In this study, a protective agent was added to prepare a high-activity Lactiplantibacillus plantarum x3-2b bacterial powder as a fermentation agent and explore its effect on the physicochemical quality, biogenic amines, and flavor of fermented lamb jerky. A composite protective agent, composed of 15% skim milk powder and 10% trehalose, was used, and bacterial mud was mixed with the protective agent at a 1:1.2 mass ratio. The resulting freeze-dried bacterial powder achieved a viable count of 5.1 lg CFU/g with a lyophilization survival rate of 87.58%. Scanning electron microscopy revealed enhanced cell coverage by the composite protective agent, maintaining the cell membrane's integrity. Inoculation with x3-2b bacterial powder increased the pH and the reduction in aw, enhanced the appearance and texture of fermented lamb jerky, increased the variety and quantity of flavor compounds, and reduced the accumulation of biogenic amines (phenethylamine, histamine, and putrescine). This research provides a theoretical basis for improving and regulating the quality of lamb jerky and establishes a foundation for the development of bacterial powder for the commercial fermentation of meat products.
Collapse
Affiliation(s)
- Xiaotong Li
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (X.L.); (G.H.); (X.S.); (E.S.); (Y.Z.); (L.S.); (Y.J.)
| | - Guanhua Hu
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (X.L.); (G.H.); (X.S.); (E.S.); (Y.Z.); (L.S.); (Y.J.)
| | - Xueying Sun
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (X.L.); (G.H.); (X.S.); (E.S.); (Y.Z.); (L.S.); (Y.J.)
| | - Erke Sun
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (X.L.); (G.H.); (X.S.); (E.S.); (Y.Z.); (L.S.); (Y.J.)
| | - Yue Zhang
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (X.L.); (G.H.); (X.S.); (E.S.); (Y.Z.); (L.S.); (Y.J.)
| | - Yancheng Zhong
- Beijing Tongzhou District Health Commission, Beijing 101100, China;
| | - Lin Su
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (X.L.); (G.H.); (X.S.); (E.S.); (Y.Z.); (L.S.); (Y.J.)
| | - Ye Jin
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (X.L.); (G.H.); (X.S.); (E.S.); (Y.Z.); (L.S.); (Y.J.)
| | - Fan Yang
- Ordos Vocational College of Eco-Environment, Kangbashi District, Ordos 017010, China
| | - Lihua Zhao
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (X.L.); (G.H.); (X.S.); (E.S.); (Y.Z.); (L.S.); (Y.J.)
| |
Collapse
|
4
|
Shen C, Cai Y, Ding M, Wu X, Cai G, Wang B, Gai S, Liu D. Predicting VOCs content and roasting methods of lamb shashliks using deep learning combined with chemometrics and sensory evaluation. Food Chem X 2023; 19:100755. [PMID: 37389322 PMCID: PMC10300318 DOI: 10.1016/j.fochx.2023.100755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Revised: 06/01/2023] [Accepted: 06/12/2023] [Indexed: 07/01/2023] Open
Abstract
A comparison was made between the traditional charcoal-grilled lamb shashliks (T) and four new methods, namely electric oven heating (D), electric grill heating (L), microwave heating (W), and air fryer treatment (K). Using E-nose, E-tongue, quantitative descriptive analysis (QDA), and HS-GC-IMS and HS-SPME-GC-MS, lamb shashliks prepared using various roasting methods were characterized. Results showed that QDA, E-nose, and E-tongue could differentiate lamb shashliks with different roasting methods. A total of 43 and 79 volatile organic compounds (VOCs) were identified by HS-GC-IMS and HS-SPME-GC-MS, respectively. Unsaturated aldehydes, ketones, and esters were more prevalent in samples treated with the K and L method. As a comparison to the RF, SVM, 5-layer DNN and XGBoost models, the CNN-SVM model performed best in predicting the VOC content of lamb shashliks (accuracy rate all over 0.95) and identifying various roasting methods (accuracy rate all over 0.92).
Collapse
Affiliation(s)
- Che Shen
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Yun Cai
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Meiqi Ding
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Xinnan Wu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Guanhua Cai
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Bo Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Shengmei Gai
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Dengyong Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| |
Collapse
|
5
|
Jung Y, Kim HJ, Kim D, Joo B, Jhoo JW, Jang A. Physicochemical Properties and Volatile Organic Compounds of Dairy Beef Round Subjected to Various Cooking Methods. Food Sci Anim Resour 2023; 43:767-791. [PMID: 37701748 PMCID: PMC10493563 DOI: 10.5851/kosfa.2023.e35] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 07/08/2023] [Accepted: 07/10/2023] [Indexed: 09/14/2023] Open
Abstract
To evaluate the effect of different cooking methods on the physicochemical quality and volatile organic compounds (VOC) of dairy beef round, twelve beef round pieces were divided into four groups: raw, boiling, microwave, and sous-vide. The sous-vide group had a higher pH than the boiling or microwave groups. The boiling group exhibited the highest shear force and CIE L*, followed by the microwave and sous-vide groups (p<0.05). The sous-vide group received higher taste and tenderness scores from panelists (p<0.05) and showed significantly higher levels of aspartic and glutamic acids than the other groups. The sous-vide and microwave groups had the highest oleic acid and polyunsaturated fatty acid levels, respectively. The sous-vide group had significantly higher hypoxanthine and inosine levels than the other groups. However, the microwave group had higher inosine monophosphate levels than the other groups. The sous-vide group had a higher alcohol content, including 1-octen-3-ol, than the other groups. Octanal and nonanal were the most abundant aldehydes in all groups. (R)-(-)-14-methyl-8-hexadecyn-1-ol, p-cresol, and 1-tridecyne were used to distinguish the VOC for each group in the multivariate analysis. Sous-vide could be effective in increasing meat tenderness as well as taste-related free amino acid (aspartic acid and glutamic acid) and fatty acid (oleic acid) levels. Furthermore, specific VOC, including 1-octen-3-ol, 2-ethylhexanal ethylene glycol acetal, and 2-octen-1-ol, (E)-, could be potential markers for distinguishing sous-vide from other cooking methods. Further studies are required to understand the mechanisms underlying the predominant association of these VOC with the sous-vide cooking method.
Collapse
Affiliation(s)
- Yousung Jung
- Department of Applied Animal Science,
Kangwon National University, Chuncheon 24341, Korea
| | - Hye-Jin Kim
- Department of Applied Animal Science,
Kangwon National University, Chuncheon 24341, Korea
- Department of Agricultural Biotechnology,
Center for Food and Bioconvergence, and Research Institute of Agriculture
and Life Science, Seoul National University, Seoul 08826,
Korea
| | - Dongwook Kim
- Department of Applied Animal Science,
Kangwon National University, Chuncheon 24341, Korea
| | - Bumjin Joo
- Department of Research and Development,
Shinsegae Food, Seoul 04793, Korea
| | - Jin-Woo Jhoo
- Department of Applied Animal Science,
Kangwon National University, Chuncheon 24341, Korea
| | - Aera Jang
- Department of Applied Animal Science,
Kangwon National University, Chuncheon 24341, Korea
| |
Collapse
|
6
|
Yu Z, Ye L, He Y, Lu X, Chen L, Dong S, Xiang X. Study on the formation pathways of characteristic volatiles in preserved egg yolk caused by lipid species during pickling. Food Chem 2023; 424:136310. [PMID: 37229895 DOI: 10.1016/j.foodchem.2023.136310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 04/24/2023] [Accepted: 05/03/2023] [Indexed: 05/27/2023]
Abstract
The formation of volatiles in high-fat foods is strongly influenced by the composition and structure of lipids. The relationship between key variable lipid species and characteristic volatiles were performed by lipidomics and flavoromics to resolve the pathways of volatiles in preserved egg yolk (PEY) during pickling. The results showed that the formation of nonanal and benzaldehyde at early stage possibly derived from oleic acid sited at Sn-1 in TG(18:1_18:2_20:4), Sn-2 in PE(22:6_18:1), and linoleic acid bonded at Sn-2 in TG(18:1_18:2_20:4), respectively. 1-octen-3-ol may be formed from linoleic acid located at Sn-2 in TG(18:1_18:2_20:4) and arachidonic acid sited at Sn-3 in TG(18:1_18:2_20:4). Indole was formed through TGs(16:0_16:1_20:1;16:1_18:1_22:1;23:0_18:1_18:1) at the later stage, and acetophenone through TGs(14:0_20:0_20:4;14:0_15:0_18:1; 16:0_16:0_22:6), PCs(24:0_18:1;O-18:1_18:2), PEs(P-18:1_20:4;P-18:1_22:6) and SPH(d18:0) during whole process of pickling. Our study provides a deep and precise insight for the formation pathways of characteristic volatiles in PEY through lipids degradation during pickling at the molecular level.
Collapse
Affiliation(s)
- Zhuosi Yu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China
| | - Lin Ye
- College of Food Science and Engineering, Tarim University, Alar, Xinjiang, China
| | - Yating He
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China
| | - Xinhong Lu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China
| | - Le Chen
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China
| | - Shiqin Dong
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China
| | - Xiaole Xiang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China.
| |
Collapse
|
7
|
Liu XL, Du XP, Yang YF, Wei HC, He F, Chen F, Ni H. Study on the aroma formation of baked sea bass (Lateolabrax japonicus) via solvent-assisted flavor evaporation coupled with gas chromatography-mass spectrometry (SAFE-GC-MS) analysis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
|
8
|
Muhammad Alinafiah S, Azlan A, Amin I, Mahmud Ab Rashid NK. Review on retention of long-chain omega-3 polyunsaturated fatty acids (EPA and DHA) in fish as affected by cooking methods. INTERNATIONAL FOOD RESEARCH JOURNAL 2022. [DOI: 10.47836/ifrj.29.5.02] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Fatty acids are essential building blocks for the structural components of the cells, tissues, organs, and certain biologically active substances synthesis. Omega-3 polyunsaturated fatty acids are long-chain fatty acids essential for several biological functions including oxidative stress reduction and cardiovascular safety. Diet rich in omega-3 fatty acids is well acknowledged as beneficial to one's health and well-being. For the development of balanced diets, the nutrient content of raw and cooked foods is crucial. However, cooking method, animal age, and carcass characteristics might affect nutrient retention during cooking, and these factors are often unique to specific countries. This review thus provides a general overview of several cooking effects on long-chain omega-3 retention in fish. It can be concluded that the DHA and EPA's true retention values are correlated to the impact of different cooking treatments.
Collapse
|
9
|
Changes in eating quality of Chinese braised beef produced from three different muscles. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
10
|
Afzal A, Saeed F, Afzaal M, Maan AA, Ikram A, Hussain M, Usman I, Shah YA, Anjum W. The chemistry of flavor formation in meat and meat products in response to different thermal and non‐thermal processing techniques: an overview. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Atka Afzal
- Department of Food Science Government College University Faisalabad
| | - Farhan Saeed
- Department of Food Science Government College University Faisalabad
| | - Muhamamd Afzaal
- Department of Food Science Government College University Faisalabad
| | - Abid Aslam Maan
- National Institute of Food Science & Technology University of Agriculture Faisalabad
| | - Ali Ikram
- Department of Food Science Government College University Faisalabad
| | - Muzzamal Hussain
- Department of Food Science Government College University Faisalabad
| | - Ifrah Usman
- Department of Food Science Government College University Faisalabad
| | - Yasir Abass Shah
- Department of Food Science Government College University Faisalabad
| | - Waqas Anjum
- Department of Food Science Government College University Faisalabad
| |
Collapse
|
11
|
Kaliniak-Dziura A, Domaradzki P, Kowalczyk M, Florek M, Skałecki P, Kędzierska-Matysek M, Stanek P, Dmoch M, Grenda T, Kowalczuk-Vasilev E. Effect of heat treatments on the physicochemical and sensory properties of the longissimus thoracis muscle in unweaned Limousin calves. Meat Sci 2022; 192:108881. [PMID: 35709665 DOI: 10.1016/j.meatsci.2022.108881] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 06/03/2022] [Accepted: 06/04/2022] [Indexed: 11/25/2022]
Abstract
The aim of the study was to assess the effect of methods of heat treatment on selected quality parameters of longissimus thoracis muscle of Limousin calves, subjected to grilling, steaming, and sous vide cooking. The type of heat treatment did not significantly affect shear force or water activity. Cooking loss in the grilled and steamed meat was significantly higher than in the sous vide. While the content of vitamin E was significantly lower in the cooked meat, it was retained to the greatest degree in the grilled meat and least in the steamed meat. The TBARS index significantly increased during all cooking methods with the highest level in steamed meat. The sensory analysis revealed a preference for the sous vide and grilled meat, while the steamed meat received the lowest scores. Although veal is commonly assumed to be highly nutritious and palatable, its quality can be significantly influenced by the type of heat treatment.
Collapse
Affiliation(s)
- Agnieszka Kaliniak-Dziura
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Piotr Domaradzki
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Marek Kowalczyk
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Mariusz Florek
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Piotr Skałecki
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Monika Kędzierska-Matysek
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Piotr Stanek
- Department of Cattle Breeding and Genetic Resources Conservation, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Małgorzata Dmoch
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Tomasz Grenda
- National Veterinary Research Institute, 57, Partyzantow Avenue 24-100 Pulawy, Poland.
| | - Edyta Kowalczuk-Vasilev
- Institute of Animal Nutrition and Bromathology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| |
Collapse
|
12
|
Effects of Ageing on Donkey Meat Chemical Composition, Fatty Acid Profile and Volatile Compounds. Foods 2022; 11:foods11060821. [PMID: 35327244 PMCID: PMC8949164 DOI: 10.3390/foods11060821] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/03/2022] [Accepted: 03/11/2022] [Indexed: 01/27/2023] Open
Abstract
Donkey meat samples obtained from muscle Longissimus Thoracis Lumborum (LTL) taken from 14 entire donkey males slaughtered at 20 months and aged for 1, 8 and 15 days were analysed with the aim of determining the chemical composition, physical attributes, fatty acid profile and volatile compounds. Ageing did not significantly affect the chemical composition and colour parameters, while cooking loss was significantly (p < 0.05) higher at 8 and 15 days of ageing. Thiobarbituric acid reactive substances (TBARS) content significantly (p < 0.01) increased during ageing, while shear force values significantly (p < 0.01) decreased. Ageing significantly (p < 0.05) increased polyunsaturated fatty acids (PUFAs) determined both at 8 and 15 days after slaughter. Volatile compounds were analysed using solid-phase microextraction (SPME) and gas chromatography−mass spectrometry (GC−MS). Among 109 volatile compounds determined in donkey meat, hydrocarbons were the most common molecules detected. Ageing affected 21 of the detected volatile compounds; both total aldehydes and total ketones contents were significantly (p < 0.05) higher 15 days after slaughter. Total furans and total alcohols were significantly (p < 0.01) higher 15 days after slaughter, as well. Significant modifications of donkey meat volatile compounds can be attributed to ageing periods longer than 7 days.
Collapse
|
13
|
Dissecting grilled red and white meat flavor: Its characteristics, production mechanisms, influencing factors and chemical hazards. Food Chem 2022; 371:131139. [PMID: 34583172 DOI: 10.1016/j.foodchem.2021.131139] [Citation(s) in RCA: 52] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2021] [Revised: 08/20/2021] [Accepted: 09/12/2021] [Indexed: 12/24/2022]
Abstract
Meat flavor is composed of a complex mixture of volatile compounds developed as a result of heat driven multi-directional reactions. Typical reactions include Maillard reaction, lipid oxidation, as well as nitrogenous compounds degradation. Such complex flavor is characterized by a rich variety of volatile species, and to strongly influence consumer's preference. The objective of this review is to holistically dissect the flavor characteristic for cooked meat products with special emphasis on grilling and the factors that affect their production to ensure best quality and or safety levels. The review also highlights different analytical techniques used for the detection of flavor compounds in grilled meat. This comprehensive literature research critically analyze grilled flavor derived from heat mediated reactions, with a special emphasis on key flavors or hazard chemicals and their production mechanism. The various influencing factors i.e., grilling temperature, meat, food components, animal ante-mortem factors and food additives are summarized.
Collapse
|
14
|
Cordeiro MWS, Mouro DMM, Dos Santos ID, Wagner R. Effect of gamma irradiation on the quality characteristics of frozen yacare caiman (Caiman crocodilus yacare) meat. Meat Sci 2021; 185:108728. [PMID: 34979478 DOI: 10.1016/j.meatsci.2021.108728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 12/20/2021] [Accepted: 12/21/2021] [Indexed: 11/25/2022]
Abstract
This study investigated the effect of gamma irradiation (0, 3 and 5 kGy) on the quality characteristics of yacare caiman (Caiman crocodilus yacare) meat under typical storage and commercialization conditions (-18 °C for 150 days). The overall quality characteristics (texture profile, TBARS values, water-holding capacity and cooking loss) of the irradiated samples were not significantly affected (P > 0.05) during frozen storage. However, irradiation promoted the formation of volatile compounds from lipid oxidation known to be important markers in meat odor, particularly hexanal, pentanal and 1-hexanol, in samples treated with 5 kGy after 150 days of frozen storage. The results obtained indicate the need for further research to determine the effect of the doses tested on the sensory attributes of yacare caiman meat.
Collapse
Affiliation(s)
- Madison Willy Silva Cordeiro
- Federal Institute of Education, Science and Technology of Mato Grosso, Rodovia MT-235, km 12, 78360-000 Campo Novo do Parecis, MT, Brazil.
| | - Diego Michel Matochi Mouro
- Federal Institute of Education, Science and Technology of Mato Grosso, Rodovia MT-235, km 12, 78360-000 Campo Novo do Parecis, MT, Brazil
| | - Ingrid Duarte Dos Santos
- Federal University of Santa Maria (UFSM), Department of Technology and Food Science, Avenida Roraima n° 1000, 97015-900 Santa Maria, RS, Brazil
| | - Roger Wagner
- Federal University of Santa Maria (UFSM), Department of Technology and Food Science, Avenida Roraima n° 1000, 97015-900 Santa Maria, RS, Brazil
| |
Collapse
|
15
|
Jiang S, Xue D, Zhang Z, Shan K, Ke W, Zhang M, Zhao D, Nian Y, Xu X, Zhou G, Li C. Effect of Sous-vide cooking on the quality and digestion characteristics of braised pork. Food Chem 2021; 375:131683. [PMID: 34865922 DOI: 10.1016/j.foodchem.2021.131683] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Revised: 11/17/2021] [Accepted: 11/23/2021] [Indexed: 11/27/2022]
Abstract
This study aimed to evaluate the effect of Sous-vide (SV) cooking on the quality, flavor and digestion characteristics of braised pork. Traditional (TD) sample had the highest fat content and malondialdehyde (MDA) value, but the lowest protein content and total sulfhydryl (SH) content (P < 0.05). The SH content in SV samples decreased with the heating time, but MDA content increased (P < 0.05). In addition, α-helix content of TD samples was higher but β-sheet content was lower than SV samples. LC-MS/MS indicated that SV samples at 65 °C for 8 h had potential bioactive and antioxidant peptides. GC-MS mainly identified 395 volatile components and SV samples at 70 °C for 8 h and 75 °C for 8 h had similar flavor compounds to TD samples. Thus, Sous-vide cooking produced better quality and digestion characteristics of braised pork. These findings give a new insight into the associations of processing methods with meat quality.
Collapse
Affiliation(s)
- Shuai Jiang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China
| | - Dejiang Xue
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China
| | - Ze Zhang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China
| | - Kai Shan
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China
| | - Weixin Ke
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China
| | - Miao Zhang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China
| | - Di Zhao
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China
| | - Yingqun Nian
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China.
| |
Collapse
|
16
|
Fatty Acid Composition and Volatile Profile of longissimus thoracis et lumborum Muscle from Burguete and Jaca Navarra Foals Fattened with Different Finishing Diets. Foods 2021; 10:foods10122914. [PMID: 34945465 PMCID: PMC8700424 DOI: 10.3390/foods10122914] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 11/17/2021] [Accepted: 11/22/2021] [Indexed: 02/08/2023] Open
Abstract
The present study evaluated the effect of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate—diet 1 (D1) vs. silage and organic feed—diet 2 (D2), on the fatty acid composition and volatile profile of longissimus thoracis et lumborum muscle from forty-six foals. For this, foals were reared under a semi-extensive system and slaughtered at about 21 months of age. The outcomes showed that breed and finishing regime had a significant (p < 0.05) effect on the lipid and volatile profile of foal meat. In particular, JN foals reported higher polyunsaturated fatty acid contents and better nutritional indices in line with the health guidelines; whereas, BU and D1 groups generated higher amounts of total volatile compounds. However, it was the diet to occupy a central role in this study. Indeed, diet 2, due to its “ingredients” and composition, not only ameliorated the lipid profile of foal meat, but also reduced the generation of volatile compounds associated with lipid oxidation and minimized off-flavors. Thus, this diet could give an added value to the aromatic perception of meat and improve its sensorial acceptability.
Collapse
|
17
|
Zhang M, Chen M, Xing S. Characterization of the key odorants of crucian carp soup and flavour improvement by modulated temperature mode in electrical stewpot. FLAVOUR FRAG J 2021. [DOI: 10.1002/ffj.3676] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Man Zhang
- College of Food Science and Engineering Yangzhou University Yangzhou Jiangsu China
| | - Mengfei Chen
- College of Food Science and Engineering Yangzhou University Yangzhou Jiangsu China
| | - Suhui Xing
- College of Food Science and Engineering Yangzhou University Yangzhou Jiangsu China
| |
Collapse
|
18
|
Xu J, Zhang M, Wang Y, Bhandari B. Novel Technologies for Flavor Formation in the Processing of Meat Products: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1926480] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Jingjing Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Yuchuan Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
| |
Collapse
|
19
|
Merlo TC, Lorenzo JM, Saldaña E, Patinho I, Oliveira AC, Menegali BS, Selani MM, Domínguez R, Contreras-Castillo CJ. Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon. Meat Sci 2021; 181:108596. [PMID: 34118571 DOI: 10.1016/j.meatsci.2021.108596] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2020] [Revised: 05/28/2021] [Accepted: 06/03/2021] [Indexed: 12/25/2022]
Abstract
Flavor is one of the most important characteristics of smoked bacon, strongly affecting its liking by consumers. The smoking process, lipid oxidation and proteolysis contribute to bacon quality through the generation of odors and flavor compounds. In this study, the relationships between free amino acids (FAAs), volatile organic compounds (VOCs) and sensory characteristics of smoked bacon stored for 60 days at 5 °C were investigated. Smoked bacon stored for 30 days was characterized by VOCs associated with the smoking process and lipid oxidation. After 30 days of storage, the bacon samples presented an increase in FAAs produced mainly by proteolysis. Smoked bacon was characterized by the attributes smoky, crunchy, salty, soft and bright. This study demonstrated that VOCs, FAAs and their interactions are responsible for generating sensory attributes and increasing overall liking.
Collapse
Affiliation(s)
- Thais Cardoso Merlo
- Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Av. Pádua Dias, 11, Piracicaba, SP, Brazil
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnolóxico de Galicia, San Cibrán das Viñas, Rúa Galicia N 4, Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Erick Saldaña
- Facultad de Ingeniería Agroindustrial, Universidad Nacional de Moquegua (UNAM), Moquegua, Peru
| | - Iliani Patinho
- Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Av. Pádua Dias, 11, Piracicaba, SP, Brazil
| | - Alais Cristina Oliveira
- Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Av. Pádua Dias, 11, Piracicaba, SP, Brazil
| | - Beatriz Schmidt Menegali
- Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Av. Pádua Dias, 11, Piracicaba, SP, Brazil
| | - Miriam Mabel Selani
- Centro de Ciências da Natureza, Campus Lagoa do Sino, Universidade Federal de São Carlos, Rod. Lauri Simões de Barros, km 12, Buri, SP, Brazil
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Parque Tecnolóxico de Galicia, San Cibrán das Viñas, Rúa Galicia N 4, Ourense, Spain
| | - Carmen J Contreras-Castillo
- Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Av. Pádua Dias, 11, Piracicaba, SP, Brazil.
| |
Collapse
|
20
|
Yin X, Chen Q, Liu Q, Wang Y, Kong B. Influences of Smoking in Traditional and Industrial Conditions on Flavour Profile of Harbin Red Sausages by Comprehensive Two-Dimensional Gas Chromatography Mass Spectrometry. Foods 2021; 10:foods10061180. [PMID: 34073832 PMCID: PMC8225118 DOI: 10.3390/foods10061180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Revised: 05/17/2021] [Accepted: 05/20/2021] [Indexed: 12/03/2022] Open
Abstract
Smoking is mainly used to impart desirable flavour, colour and texture to the products. Various food smoking methods can be divided into traditional and industrial methods. The influences of three different smoking methods, including traditional smouldering smoke (TSS), industrial smouldering smoke (ISS) and industrial liquid smoke (ILS), on quality characteristics, sensory attributes and flavour profiles of Harbin red sausages were studied. The smoking methods had significant effects on the moisture content (55.74–61.72 g/100 g), L*-value (53.85–57.61), a*-value (11.97–13.15), b*-value (12.19–12.92), hardness (24.25–29.17 N) and chewiness (13.42–17.32). A total of 86 volatile compounds were identified by headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS). Among them, phenolic compounds were the most abundant compounds in the all sausages. Compared with sausages smoked with smouldering smoke, the ILS sausages showed the highest content of volatile compounds, especially phenols, alcohols, aldehydes and ketones. Principal component analysis showed that the sausages smoked with different methods had a good separation based on the quality characteristics and GC × GC-qMS data. These results will facilitate optimising the smoking methods in the industrial production of smoked meat products.
Collapse
Affiliation(s)
- Xiaoyu Yin
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (X.Y.); (Q.C.); (Q.L.)
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (X.Y.); (Q.C.); (Q.L.)
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (X.Y.); (Q.C.); (Q.L.)
| | - Yan Wang
- Shimadzu (China) Co., Ltd., Shenyang 110000, China;
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (X.Y.); (Q.C.); (Q.L.)
- Correspondence: ; Tel.: +86-451-55191794
| |
Collapse
|
21
|
Moran L, Aldai N, Barron LJR. Elucidating the combined effect of sample preparation and solid-phase microextraction conditions on the volatile composition of cooked meat analyzed by capillary gas chromatography coupled with mass spectrometry. Food Chem 2021; 352:129380. [PMID: 33667923 DOI: 10.1016/j.foodchem.2021.129380] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 02/12/2021] [Accepted: 02/12/2021] [Indexed: 12/01/2022]
Abstract
Solid-phase microextraction coupled to gas chromatography-mass spectrometry is a common approach to analyze the volatile profile of cooked meat. The present study aims to investigate the combined effect of sample preparation, including meat presentation (minced and steak) and cooking method (stewed and grilled), and extraction temperature (30, 60 and 80 °C) and time (30 and 50 min) on the volatile composition of cooked deer meat. The statistical results indicated that extraction temperature was the most relevant factor affecting the meat volatile profile of cooked meat followed by the extraction time. Higher extraction temperatures improved the detection of heavy volatile compounds, while sample preparation had little influence on the meat volatile profile, probably due to the accurate control of the parameters used for meat presentation and cooking methods. The results of this work can assist in the standardization of analytical procedures for the characterization of volatile compounds in cooked meat.
Collapse
Affiliation(s)
- Lara Moran
- Lactiker Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria- Gasteiz, Spain.
| | - Noelia Aldai
- Lactiker Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria- Gasteiz, Spain
| | - Luis Javier R Barron
- Lactiker Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria- Gasteiz, Spain
| |
Collapse
|
22
|
Yang C, Zhao Z, Zou Y, Ma S, Qi J, Liu D. Comparative analysis of flavor differences of six Chinese commercial smoked chicken. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1874538] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Cong Yang
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Zhinan Zhao
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Yufeng Zou
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing, China
| | - Shuangyu Ma
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Jun Qi
- School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Dengyong Liu
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing, China
| |
Collapse
|
23
|
Bai S, Wang Y, Luo R, Ding D, Bai H, Shen F. Characterization of flavor volatile compounds in industrial stir-frying mutton sao zi by GC-MS, E-nose, and physicochemical analysis. Food Sci Nutr 2021; 9:499-513. [PMID: 33473311 PMCID: PMC7802549 DOI: 10.1002/fsn3.2019] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2020] [Revised: 11/01/2020] [Accepted: 11/02/2020] [Indexed: 12/20/2022] Open
Abstract
This study aims to investigate the flavor changes of industrial stir-frying mutton sao zi, a mutton product popular in the northwest of China, at different stir-frying stages. Electronic nose (E-nose) was used to recognize mutton sao zi odors at different processing time points, and the individual volatile compounds were further identified by the solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS). A total of 105 volatile compounds were detected by GC-MS, of which 51 were major volatile compounds. Additionally, GC-MS and E-nose data of the samples were also correlated with the fatty acids, crude composition (moisture, fat, protein), and amino acids. The stir-frying time and temperature may be the critical contributors to different flavors of industrial stir-frying mutton sao zi. The signal intensities of W1S, W1W, W2S, W2W, and W3S sensors positively correlate with protein, fat, and 18 amino acids, but negatively with SFA and moisture. Hence, this study explored the flavor changes of industrial stir-frying mutton sao zi by E-nose and SPME-GC-MS for the first time, providing an insight into the industrial production and flavor control stir-frying machine of stir-frying mutton products with household flavor.
Collapse
Affiliation(s)
- Shuang Bai
- School of AgricultureNingxia UniversityYinchuanChina
| | - Yongrui Wang
- School of AgricultureNingxia UniversityYinchuanChina
| | - Ruiming Luo
- School of AgricultureNingxia UniversityYinchuanChina
| | - Dan Ding
- School of AgricultureNingxia UniversityYinchuanChina
| | - He Bai
- School of AgricultureNingxia UniversityYinchuanChina
| | - Fei Shen
- School of AgricultureNingxia UniversityYinchuanChina
| |
Collapse
|
24
|
Effects of different cooking methods and of the inclusion of chestnut (Castanea sativa Miller) in the finishing diet of Celta pig breed on the physicochemical parameters and volatile profile of Longissimus thoracis et lumborum muscle. Food Res Int 2020; 137:109407. [DOI: 10.1016/j.foodres.2020.109407] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 06/01/2020] [Accepted: 06/03/2020] [Indexed: 01/12/2023]
|
25
|
Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat. Animals (Basel) 2020; 10:ani10091495. [PMID: 32847084 PMCID: PMC7552191 DOI: 10.3390/ani10091495] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Revised: 08/17/2020] [Accepted: 08/20/2020] [Indexed: 12/28/2022] Open
Abstract
The study aimed to evaluate the effect of 14-day vacuum aging on the volatile compounds (VOC) profile, oxidative profile, antioxidant enzymes activity, and sensory evaluation in the Longissimusthoracis muscle of foal meat under vacuum aging. Longissimusthoracis (LT) was sampled in 20 mm thick slices, vacuum packed, and stored at 4 °C. Samples were randomly assigned to different aging times (1, 6, 9, 14 days after slaughtering). VOCs, thiobarbituric acid reactive substances (TBARs), hydroperoxides, carbonyl proteins, superoxide dismutase, catalase, and glutathione peroxidase were analyzed, and a sensory test was performed. A nested one-way analysis of variance (ANOVA) was performed for aging time as an independent variable. Significance was set at p < 0.05. The main VOCs originating from cooked steaks were aldehydes, (from 47.18% to 58.81% of the total volatile compounds), followed by hydrocarbons (from 9.32% and 31.99%). TBARs and hydroperoxides did not show variations due to aging (p > 0.05), instead, protein carbonyls showed higher values at the 14th day (p < 0.01). Catalase, superoxide dismutase, and glutathione peroxidase showed increasing values during aging time (p < 0.01). Vacuum aging slowed down lipid oxidation, and protein oxidation was shown to be present. However, the best vacuum aging duration is in the range of 6-9 days from slaughtering, with an improvement of sensory evaluation.
Collapse
|
26
|
Wang K, Bao Y, Yang H, Wang Y, Chen D, Regenstein J, Zhou P. Effect of Core Temperature on the Oxidation of Lipids and Proteins During Steam Cooking of Large-Mouth Bass (Micropterus salmoides). POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/125836] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
|
27
|
Hou R, Liu Y, Li W, Zhao W, Wang C, Li Y, Yan Q, Zhu W, Dong J. Effect of high pressure processing on the microstructure, myofibrillar protein oxidation, and volatile compounds of sauce lamb tripe. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0132] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractIn this study, sauce lamb tripe was used as the research object. High pressure processing (HPP) was carried out at 100, 250, and 400 MPa, with holding times of 5, 10, 15, 20, and 25 min at 25 °C, respectively. The effects of HPP on the microstructure and volatile compound content of sauce lamb tripe and the properties of myofibrillar protein were studied. The degree of protein oxidation was most significant at 400 MPa for 25 min. The secondary structure of myofibrillar protein became unstable and the microstructure of the sauce lamb tripe became loose at 400 MPa. The retention of hydrocarbons, aldehydes, alcohols, and ketones was maximum at 250 MPa for 15 min, and the flavor-contributing compound (3-Hydroxy-2-butanone) was also retained by 11.9% on ketones at 250 MPa for 15 min. The results showed that myofibrillar protein was appropriately oxidized; the sauce lamb tripe had better microstructure and several representative volatile compounds after HPP. Therefore, better processing conditions for sauce lamb tripe were 250 MPa for 15 min.
Collapse
Affiliation(s)
- Ran Hou
- College of Food, Shihezi University, Shihezi 832000, China
| | - Yangming Liu
- College of Food, Shihezi University, Shihezi 832000, China
| | - Wenhui Li
- College of Food, Shihezi University, Shihezi 832000, China
| | - Wei Zhao
- College of Food, Jiangnan University, Wuxi 214122, China
| | - Chunyan Wang
- College of Food, Shihezi University, Shihezi 832000, China
| | - Yingbiao Li
- College of Food, Shihezi University, Shihezi 832000, China
| | - Qingqing Yan
- College of Food, Shihezi University, Shihezi 832000, China
| | - Weichao Zhu
- College of Food, Shihezi University, Shihezi 832000, China
| | - Juan Dong
- College of Food, Shihezi University, Shihezi 832000, China
| |
Collapse
|
28
|
Influence of the Inclusion of Chestnut ( Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle. Foods 2020; 9:foods9060754. [PMID: 32517270 PMCID: PMC7353582 DOI: 10.3390/foods9060754] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 06/03/2020] [Accepted: 06/05/2020] [Indexed: 01/20/2023] Open
Abstract
The aim of this study was to evaluate the influence of the diet (chestnut vs. commercial feed) and cooking techniques (roasting, grilling, frying and microwaving) on the quality of the Biceps femoris muscle of the Celta pig breed. Chemical composition, physicochemical parameters, oxidative stability and volatile profile were analysed. Overall, the inclusion of chestnuts did not affect the chemical composition, except for intramuscular fat content, which was higher in chestnut-fed pigs. The colour and shear force of cooked Biceps femoris were not affected by the finishing diet. However, a significant increase in cooking losses and thiobarbituric acid reactive substances (TBARS) value was found with the chestnuts included in the diet. In addition, the inclusion of chestnuts also modified some volatile compound that could be associated with the diet, such as furan, 2-pentyl. On the other hand, the cooking method significantly affected chemical composition (moisture, fat, protein and ash content), colour parameters, cooking loss, TBARS and volatile profile, whereas the shear force was not affected. Concretely, fried and microwave were the techniques that led to a greater presence of intramuscular fat. In addition, the frying method also showed the highest a* value, whereas the microwaved technique displayed the highest cooking loss. Regarding lipid oxidation, the fried method displayed the lower TBARS and hexanal content. On the other hand, the major volatile compounds were aldehydes in all cooking methods except for the frying technique in chestnut samples. Finally, method-frying displayed the lowest amount of total volatiles compounds, unlike grilling.
Collapse
|
29
|
Peiretti PG, Gai F, Zorzi M, Aigotti R, Medana C. The effect of blueberry pomace on the oxidative stability and cooking properties of pork patties during chilled storage. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14520] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
| | - Francesco Gai
- Institute of Science of Food Production National Research Council Grugliasco Italy
| | - Michael Zorzi
- Department of Molecular Biotechnology and Health Sciences University of Turin Turin Italy
| | - Riccardo Aigotti
- Department of Molecular Biotechnology and Health Sciences University of Turin Turin Italy
| | - Claudio Medana
- Department of Molecular Biotechnology and Health Sciences University of Turin Turin Italy
| |
Collapse
|
30
|
López-Pedrouso M, Rodríguez-Vázquez R, Purriños L, Oliván M, García-Torres S, Sentandreu MÁ, Lorenzo JM, Zapata C, Franco D. Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions and Ageing Time. Foods 2020; 9:E176. [PMID: 32054070 PMCID: PMC7074555 DOI: 10.3390/foods9020176] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 01/25/2020] [Accepted: 02/06/2020] [Indexed: 12/15/2022] Open
Abstract
Different bovine breeds and production systems are used worldwide, giving rise to differences in intrinsic and extrinsic characteristics of beef. In order to meet the consumer requirements, new approaches are currently being developed to guarantee tenderness, taste, and juiciness of beef. However, the final consumer perception is complex, and it is also affected by several interrelated variables. This study aimed to evaluate the physicochemical parameters and sensory profile of three Spanish cattle breeds under different livestock production systems (extensive and intensive) and pre-slaughter handling conditions (mixing and not mixing with unfamiliar individuals at pre-mortem time). Meat samples from each group were also studied at different ageing times (7 and 14 days). Regarding sensory attributes, twelve panelists assessed meat samples and an exhaustive statistical analysis was carried out. The most evident and strongest effect was the breed type, allowing a great differentiation among them using principal components and discriminant analysis. The livestock production system was the second most important parameter, significantly affecting odor, flavor, and textural profile (fibrousness). It can be concluded that there were marked differences in the traits of these beef that could be modified by other factors in order to fulfill consumer tastes.
Collapse
Affiliation(s)
- María López-Pedrouso
- Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, 15872 Santiago de Compostela, Spain; (M.L.-P.); (R.R.-V.); (C.Z.)
| | - Raquel Rodríguez-Vázquez
- Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, 15872 Santiago de Compostela, Spain; (M.L.-P.); (R.R.-V.); (C.Z.)
| | - Laura Purriños
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain; (L.P.); (J.M.L.)
| | - Mamen Oliván
- Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Apdo. 13, 33300 Villaviciosa, Spain;
- ISPA, Avda Roma s/n, 33011 Oviedo, Spain
| | - Susana García-Torres
- CICYTEX (Centro de Investigaciones Científicas y Tecnológicas de Extremadura), Junta de Extremadura. Ctra. A-V, Km372, 06187 Guadajira, Spain;
| | - Miguel Ángel Sentandreu
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenida Agustín Escardino, 7, Paterna, 46980 Valencia, Spain;
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain; (L.P.); (J.M.L.)
| | - Carlos Zapata
- Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, 15872 Santiago de Compostela, Spain; (M.L.-P.); (R.R.-V.); (C.Z.)
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain; (L.P.); (J.M.L.)
| |
Collapse
|
31
|
Taşkıran M, Olum E, Candoğan K. Changes in chicken meat proteins during microwave and electric oven cooking. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14324] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Melike Taşkıran
- Department of Food and Feed Sakarya Directorate of Provincial Food Agriculture and Livestock Ministry of Agriculture and Forestry Sakarya Turkey
| | - Emine Olum
- Department of Gastronomy and Culinary Arts Faculty of Fine Arts, Design and Architecture Istanbul Medipol University Istanbul Turkey
| | - Kezban Candoğan
- Department of Food Engineering Faculty of Engineering Ankara University Gölbaşı Campus Ankara Turkey
| |
Collapse
|
32
|
Characteristics of volatile flavor components in stewed meat and meat broths prepared with repeatedly used broths containing star anise. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00322-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
33
|
Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions. Food Res Int 2019; 122:635-642. [DOI: 10.1016/j.foodres.2019.01.037] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 01/14/2019] [Accepted: 01/15/2019] [Indexed: 11/21/2022]
|
34
|
Drumstick ( Moringa oleifera) Flower as an Antioxidant Dietary Fibre in Chicken Meat Nuggets. Foods 2019; 8:foods8080307. [PMID: 31374943 PMCID: PMC6722610 DOI: 10.3390/foods8080307] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2019] [Revised: 07/26/2019] [Accepted: 07/30/2019] [Indexed: 11/25/2022] Open
Abstract
The present work investigated the efficacy of Moringa flower (MF) extract to develop a functional chicken product. Three groups of cooked chicken nuggets—control (C), T1 (with 1% MF) and T2 (2% MF)—were elaborated and their physicochemical, nutritional, storage stability and sensory attributes were assessed during refrigerated storage at 4 °C up to 20 days. In addition, MF extracts were characterised in terms of chemical composition, total phenolic content and its components using high-performance liquid chromatography with a diode-array detector (HPLC-DAD), dietary fibre and antioxidant capacity. MF contained high protein (17.87 ± 0.28 dry matter), dietary fibre (36.14 ± 0.77 dry matter) and total phenolics (18.34 ± 1.16 to 19.49 ± 1.35 mg gallic acid equivalent (GAE)/g dry matter) content. The treated nuggets (T1 and T2) had significantly enhanced cooking yield, emulsion stability, ash, protein, total phenolics and dietary fibre compared to control. Incorporation of MF extract at 2% not only significantly reduced the redness/increased the lightness, but also decreased the hardness, gumminess and chewiness of the product compared to control. Moreover, the addition of MF extract significantly improved the oxidative stability and odour scores by reducing lipid oxidation during storage time. Sensory attributes of nuggets were not affected by the addition of MF extract and the products remained stable and acceptable even on 15th day of storage. These results showed that MF extract could be considered as an effective natural functional ingredient for quality improvement and reducing lipid oxidation in cooked chicken nuggets.
Collapse
|
35
|
North MK, Dalle Zotte A, Hoffman LC. The effects of dietary quercetin supplementation on the meat quality and volatile profile of rabbit meat during chilled storage. Meat Sci 2019; 158:107905. [PMID: 31386984 DOI: 10.1016/j.meatsci.2019.107905] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Revised: 07/19/2019] [Accepted: 07/30/2019] [Indexed: 12/26/2022]
Abstract
Thirty-four New Zealand White rabbits of both sexes were fed a control or supplemented (2 g/kg quercetin dihydrate) diet from weaning until slaughter (13 weeks). After post-mortem chilling, excised and minced Longissimus thoracis et lumborum muscles were stored at 3.2 °C under oxygen-permeable wrapping for 1, 3 or 5 days. Colour, pH, lipid oxidation (TBARS), antioxidant capacity (FRAP), volatile profile (day 1 and 5) and microbial count (day 5) were determined. Quercetin reduced alkane (day 5) and hexanal (day 1) concentrations, but otherwise had minimal antioxidant effect, and did not benefit microbial quality, and thus did not substantially improve the shelf-life. The sex effect was similarly limited. Overall, the pH increased and FRAP decreased during storage, but TBARS did not change and discolouration seemed delayed. The volatile profile was dominated by esters, alcohols and heterocyclic compounds, and while it changed during storage, lipid oxidation products did not increase as expected, suggesting that rabbit meat may have relatively active reducing mechanisms.
Collapse
Affiliation(s)
- Megan K North
- Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa
| | - Antonella Dalle Zotte
- Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università, 16, 35020 Legnaro, Padova, Italy
| | - Louwrens C Hoffman
- Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Health and Food Sciences Precinct, 39 Kessels Road, Coopers Plains 4108, Australia.
| |
Collapse
|
36
|
Argemí-Armengol I, Villalba D, Tor M, Pérez-Santaescolástica C, Purriños L, Manuel Lorenzo J, Álvarez-Rodríguez J. The extent to which genetics and lean grade affect fatty acid profiles and volatile compounds in organic pork. PeerJ 2019; 7:e7322. [PMID: 31346500 PMCID: PMC6642625 DOI: 10.7717/peerj.7322] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2019] [Accepted: 06/18/2019] [Indexed: 01/03/2023] Open
Abstract
Niche production is intended to produce premium pork, but several husbandry factors may affect the meat fatty acid composition and aroma. Fatty acid profile (by GC-FID) of raw meat and volatile compounds (by SPME-GC–MS) of cooked meat were analysed in loin samples from two pig genetic types-75% Duroc (Du) and 50% Pietrain (Pi) rossbreds that were slaughtered at different weights (90 kg and 105 kg, respectively) to achieve similar target carcass fatness, and the outcome carcasses were balanced for lean grade groups (<60% or ≥60% lean) within genotypes. Genetic type did not affect fatty acids (FA) profile of meat. The leaner meat had lower C12:0 and C20:3n − 3, lower saturated fatty acids (SFA) and higher MUFA/SFA ratio content than the fattier meat. Short-chain alcohols were lower in Pietrain and in leaner pork compared to the samples from Duroc crossbreds and fattier pork. A greater amount of hexane,2,4,4-trimethyl (an aliphatic hydrocarbon) but lower carbon disulphide (sulphur compound) content was detected in pork from leaner compared to fattier pork. Higher aromatics hydrocarbons were exclusively associated with Duroc crossbreds, and lower aliphatic hydrocarbons with pigs classified as fattier. Most of the volatile compounds detected in the present study came from lipid oxidation.
Collapse
Affiliation(s)
| | - Daniel Villalba
- Departament de Ciència Animal, Universitat de Lleida, Lleida, Spain
| | - Marc Tor
- Departament de Ciència Animal, Universitat de Lleida, Lleida, Spain
| | | | | | | | | |
Collapse
|
37
|
de Carvalho FAL, Lorenzo JM, Pateiro M, Bermúdez R, Purriños L, Trindade MA. Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C. Food Res Int 2019; 125:108554. [PMID: 31554074 DOI: 10.1016/j.foodres.2019.108554] [Citation(s) in RCA: 81] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2019] [Revised: 05/20/2019] [Accepted: 07/11/2019] [Indexed: 12/29/2022]
Abstract
The effects of guarana seed and pitanga leaf extracts on the physical-chemical and sensory characteristics, and oxidative stability of modified atmosphere-packaged lamb patties with fat replacement during storage (2 °C) were investigated. Four treatments were prepared: control (without antioxidant); with BHT (10 mg/kg); with 250 mg/kg guarana extract (G250); with 250 mg/kg pitanga extract (P250). Analysis included the proximate composition (moisture, protein, fat, and ash) and sensory acceptance (day 0); pH, color (L*, a*, b*), TBARs, carbonyl content, DPPH, and visual sensory assessment (0, 6, 12, and 18 days); fatty acid profile and volatile compounds (0 and 18 days). G250 and P250 did not alter the centesimal composition and the acceptance of the lamb burgers on day 0. The extracts also delayed discoloration of the burgers, endowed the reddest intensity, and retarded lipid and protein oxidation throughout storage time, particularly P250, which presented the lowest TBARs levels (6.92 mg MDA/kg) and carbonyl values (5.59 nmol carbonyl/mg), and the highest antioxidant activity (249.48 μg Trolox/g), at day 18. The MUFA, SFA, and PUFA levels, AI, TI, and h/H ratio were comparable between treatments; only the n-6/n-3 ratio was higher in P250 treatment but within the recommended levels. More volatile compounds were derived from lipid oxidation in the control and BHT treatments than G250 and P250 treatments. As a result, both G250 and P250 groups are effective against color deterioration, and lipid and protein oxidation, without impairing the sensorial characteristics, representing a promising alternative to replace synthetic antioxidants by natural products in lamb burger.
Collapse
Affiliation(s)
- Francisco Allan L de Carvalho
- Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga, São Paulo, SP 13635-900, Brazil
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Roberto Bermúdez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Laura Purriños
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Marco Antonio Trindade
- Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga, São Paulo, SP 13635-900, Brazil
| |
Collapse
|
38
|
Wu N, Wang XC. Identification of important odorants derived from phosphatidylethanolamine species in steamed male Eriocheir sinensis hepatopancreas in model systems. Food Chem 2019; 286:491-499. [DOI: 10.1016/j.foodchem.2019.01.201] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2018] [Revised: 01/23/2019] [Accepted: 01/31/2019] [Indexed: 10/27/2022]
|
39
|
Gradual Optimization of Headspace Solid-Phase Microextraction Conditions of Volatiles in Pepper Chicken Soup Combined with Gas Chromatography-Mass Spectrometry and Principal Component Analysis. Int J Anal Chem 2019; 2019:8963191. [PMID: 31057622 PMCID: PMC6463611 DOI: 10.1155/2019/8963191] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2018] [Revised: 02/12/2019] [Accepted: 03/04/2019] [Indexed: 11/24/2022] Open
Abstract
A single-factor gradual optimization method was developed in this experiment in order to improve the headspace solid-phase microextraction (HS-SPME) effect of volatile compounds in pepper chicken soup. The different extraction conditions included fibers with different coating materials, sample volume, extraction temperature, and extraction time. The total peak areas and the numbers of valid peaks were compared and analyzed as the indicators of condition optimization. Gas chromatography-mass spectrometry (GC-MS) results showed that the four factors all have significant impact on the extraction effect of volatiles in pepper chicken soup. Using the principal component analysis (PCA), the optimal conditions of HS-SPME were inferred below: an extraction fiber of 50/30μm DVB/CAR/PDMS, a sample volume of 7 g, an extraction temperature of 65°C, and an extraction time of 30 min. Compared to the original extraction conditions, the optimized conditions were especially advantageous for the comprehensive analysis of volatiles, which could be potentially used in further study of soup.
Collapse
|
40
|
Maggiolino A, Lorenzo JM, Marino R, Della Malva A, Centoducati P, De Palo P. Foal meat volatile compounds: effect of vacuum ageing on semimembranosus muscle. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1660-1667. [PMID: 30198064 DOI: 10.1002/jsfa.9350] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/12/2018] [Revised: 07/31/2018] [Accepted: 09/01/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Cooked meat flavor arises through a combination of thermally generated aroma volatile and nonvolatile compounds in a matrix of muscle fiber, connective tissue, and fat. Ageing could affect meat odor, taste, and flavor by the development of odor compounds in the raw product. The aim of the work is to assess the ageing effect on the volatile compounds profile by solid-phase microextraction and gas chromatography-mass spectrometry analysis of foal meat vacuum packaged for storage at 4 °C for a period of 14 days. RESULTS Only pentane and 3,7-dimethylnonane were significantly affected by ageing time (P < 0.01). Octanal and nonanal presented an increasing trend with higher values at 14 ageing days compared with six ageing days (P < 0.01). CONCLUSIONS Ageing poorly affects the volatile compounds production of foal meat. Probably, 14 days is considered to be a short maturation time in vacuum packaging for foal meat. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Aristide Maggiolino
- Department of Veterinary Medicine, University 'Aldo Moro' of Bari, Valenzano, Italy
| | - Josè M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, Ourense, Spain
| | - Rosaria Marino
- Department of Agricultural Food and Environmental Sciences, University of Foggia, Foggia, Italy
| | - Antonella Della Malva
- Department of Agricultural Food and Environmental Sciences, University of Foggia, Foggia, Italy
| | - Pasquale Centoducati
- Department of Veterinary Medicine, University 'Aldo Moro' of Bari, Valenzano, Italy
| | - Pasquale De Palo
- Department of Veterinary Medicine, University 'Aldo Moro' of Bari, Valenzano, Italy
| |
Collapse
|
41
|
Arcanjo NM, Ventanas S, González-Mohíno A, Madruga MS, Estévez M. Benefits of wine-based marination of strip steaks prior to roasting: inhibition of protein oxidation and impact on sensory properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1108-1116. [PMID: 30047154 DOI: 10.1002/jsfa.9278] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Revised: 07/21/2018] [Accepted: 07/22/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The objective of this study was to evaluate the impact of red wine-based marination on the oxidative stability and overall quality of roasted beef strip steaks. Four treatments were considered, according to the type of wine (300 mL dealcoholized wine/kilogram meat): 'Cabernet Sauvignon', 'Tempranillo', 'Isabel' (ISA), and a control. The formation of potentially harmful protein oxidation products during roasting, including protein carbonyls and dityrosines, was inhibited by bioactive components of the wine. RESULTS ISA marinades were particularly resistant to protein oxidation, which could be due the particular composition of this wine in phenolic compounds. Wine-based marination was also effective in controlling the formation of lipid-derived volatile compounds, such as hexanal, octane-2,5-dione, and heptan-2-one, which led to a reduced perception of rancidity by panelists. Additionally, wines contributed to spicing roasted beef with wine-derived flavors from esters, alcohols, and lactones. CONCLUSIONS Hence, marination may be a feasible means to alleviate the potential negative effects that oxidative reactions cause to meat proteins, improve beef quality, and diversify beef cuts into a variety of safer and more flavored meat products. Among wines, ISA appeared to be most promising in terms of antioxidant protection; however, the limited consumer acceptance of steaks treated with this wine may be regarded as a drawback to be sorted out in future studies. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Narciza Mo Arcanjo
- Department of Food Engineering, Federal University of Paraiba, João Pessoa, Brazil
| | - Sonia Ventanas
- Department of Animal Production and Food Science, IPROCAR Research Institute, TECAL Research Group, University of Extremadura, Cáceres, Spain
| | - Alberto González-Mohíno
- Department of Animal Production and Food Science, IPROCAR Research Institute, TECAL Research Group, University of Extremadura, Cáceres, Spain
| | - Marta S Madruga
- Department of Food Engineering, Federal University of Paraiba, João Pessoa, Brazil
| | - Mario Estévez
- Department of Animal Production and Food Science, IPROCAR Research Institute, TECAL Research Group, University of Extremadura, Cáceres, Spain
| |
Collapse
|
42
|
Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham. Food Res Int 2019; 116:49-56. [DOI: 10.1016/j.foodres.2018.12.039] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2018] [Revised: 12/06/2018] [Accepted: 12/22/2018] [Indexed: 11/23/2022]
|
43
|
Al-Hijazeen M. Effect of Origanum syriacum L. Essential Oil on the Storage Stability of Cooked Chicken Meat. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2019. [DOI: 10.1590/1806-9061-2017-0719] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
44
|
Li XX, Sun P, Jia JZ, Cai LY, Li JR, Lv YF. Effect of low frequency ultrasound thawing method on the quality characteristics of Peru squid ( Dosidicus gigas). FOOD SCI TECHNOL INT 2018; 25:171-181. [PMID: 30426799 DOI: 10.1177/1082013218809556] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The effects of different thawing methods (air thawing, water soak thawing, refrigeration thawing, low frequency ultrasound thawing at 160, 240, 320 and 400 W) on thawing time, thawing loss, cooking loss, water-holding capacity and texture of frozen squid were investigated. The results showed that thawing loss and thawing time were reduced significantly ( p < 0.05) by ultrasound thawing compared with the water soak thawing and air thawing, but the cooking loss had no significant difference ( p > 0.05). Results of the ultrasound thawing especially at 160 and 240 W on microstructure showed less destructive effect on muscle. The microstructure of the muscle was destroyed significantly after air thawing and water soak thawing compared with the ultrasound thawing, which showed that more fibre structure was broken and the gap between the muscle fibres was increased significantly. Low-field NMR results showed that the ability of immobile water shifting to free water after ultrasound thawing was lower than air thawing and water soak thawing, which was consistent with the results of thawing loss and cooking loss. Ultrasound thawing might be chosen as an alternative method to enhance the quality during thawing process.
Collapse
Affiliation(s)
- Xiu-Xia Li
- 1 Department of Food Detection and Engineering, College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China.,2 Food Safety Key Lab of Liaoning Province, Jinzhou, China.,3 National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Pan Sun
- 1 Department of Food Detection and Engineering, College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China.,2 Food Safety Key Lab of Liaoning Province, Jinzhou, China.,3 National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Jing-Ze Jia
- 1 Department of Food Detection and Engineering, College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China.,2 Food Safety Key Lab of Liaoning Province, Jinzhou, China.,3 National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Lu-Yun Cai
- 1 Department of Food Detection and Engineering, College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China.,2 Food Safety Key Lab of Liaoning Province, Jinzhou, China.,3 National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Jian-Rong Li
- 1 Department of Food Detection and Engineering, College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China.,2 Food Safety Key Lab of Liaoning Province, Jinzhou, China.,3 National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Yan-Fang Lv
- 1 Department of Food Detection and Engineering, College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, China.,2 Food Safety Key Lab of Liaoning Province, Jinzhou, China.,3 National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| |
Collapse
|
45
|
Pérez-Santaescolástica C, Carballo J, Fulladosa E, Garcia-Perez José V, Benedito J, Lorenzo JM. Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile. Food Res Int 2018; 114:140-150. [PMID: 30361010 DOI: 10.1016/j.foodres.2018.08.006] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2018] [Revised: 07/17/2018] [Accepted: 08/02/2018] [Indexed: 10/28/2022]
Abstract
The impact of low temperature treatment and its combination with ultrasound has been evaluated in order to correct texture defects in dry-cured hams. A total of 26 dry-cured hams, classified as high proteolysis index (PI>36%), were used. From these hams, ten slices from each ham sample were cut, vacuum packed and submitted to three different treatments: control (without treatment), conventional thermal treatments (CV) and thermal treatment assisted by power ultrasound (US). The impact of these treatments on instrumental adhesiveness, free amino acid and volatile compounds profile were assessed. Statistical analysis showed that both US and CV treatments, significantly (P < .001) decreased the instrumental adhesiveness of dry-cured hams from 85.27 g for CO to 40.59 and 38.68 g for US and CV groups, respectively. The total free amino acid content was significantly (P < .001) affected by both treatments, presenting higher values the samples from the US group (6691.5 vs. 6067.5 vs. 5278.2 mg/100 g dry matter for US, CV and CO groups, respectively). No significant differences were observed between US and CV treatments. All the individual free amino acids were influenced by ultrasound and temperature treatments, showing the highest content in sliced dry-cured ham submitted to ultrasounds at 50 °C, except for isoleucine which presented the highest level in samples from CV group. Similarly, significant differences (P < .05) were also detected in the total volatile compound content between CO and US groups, with a higher concentration in the CO batch (56,662.84 AU × 103/g of dry-cured ham) than in the US treatment (45,848.47 AU × 103/g of dry-cured ham), being the values in the CV treatment intermediate (48,497.25 AU × 103/g of dry-cured ham). Aldehydes, ethers and esters, carboxylic acids and sulphur compounds were more abundant in the CO group, while CV group showed higher concentrations of ketones, alcohols and nitrogen compounds.
Collapse
Affiliation(s)
- C Pérez-Santaescolástica
- Centro Tecnológico de la Carne, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain
| | - J Carballo
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - E Fulladosa
- IRTA, XARTA. Food Technology Program, Finca Camps i Armet, s/n 17121, Monells, Girona, Spain
| | - V Garcia-Perez José
- UPV, Department of Food Technology, Universitat Politècnica de València, Camí de Vera s/n, E-46022, Valencia, Spain
| | - J Benedito
- UPV, Department of Food Technology, Universitat Politècnica de València, Camí de Vera s/n, E-46022, Valencia, Spain
| | - J M Lorenzo
- Centro Tecnológico de la Carne, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain.
| |
Collapse
|
46
|
Qi J, Wang HH, Zhou GH, Xu XL, Li X, Bai Y, Yu XB. Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1375514] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Jun Qi
- Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Hu-hu Wang
- Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Guang-hong Zhou
- Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Xing-lian Xu
- Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Xiao Li
- Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Yun Bai
- Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Xiao-bo Yu
- Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| |
Collapse
|
47
|
Volatile flavor constituents in the pork broth of black-pig. Food Chem 2017; 226:51-60. [DOI: 10.1016/j.foodchem.2017.01.011] [Citation(s) in RCA: 88] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2016] [Revised: 11/17/2016] [Accepted: 01/03/2017] [Indexed: 12/26/2022]
|
48
|
Li JL, Tu ZC, Zhang L, Lin DR, Sha XM, Zeng K, Wang H, Pang JJ, Tang PP. Characterization of Volatile Compounds in Grass Carp(Ctenopharyngodon idellus)Soup Cooked Using a Traditional Chinese Method by GC-MS. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12995] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Jin-Lin Li
- College of Chemistry and Chemical Engineering; Jiangxi Normal University; 99 Ziyang Road Nanchang Jiangxi 30022 China
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science; Jiangxi Normal University; Nanchang Jiangxi China
- Nanchang Institute for Food and Drug Control; Nanchang Jiangxi China
| | - Zong-Cai Tu
- College of Chemistry and Chemical Engineering; Jiangxi Normal University; 99 Ziyang Road Nanchang Jiangxi 30022 China
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science; Jiangxi Normal University; Nanchang Jiangxi China
- State Key Laboratory of Food Science and Technology; Nangchang University; Nanchang Jiangxi China
| | - Lu Zhang
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science; Jiangxi Normal University; Nanchang Jiangxi China
| | - De-Rong Lin
- College of Food Science; Sichuan Agricultural University; Ya'an Sichuan China
| | - Xiao-Mei Sha
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science; Jiangxi Normal University; Nanchang Jiangxi China
| | - Kai Zeng
- Nanchang Institute for Food and Drug Control; Nanchang Jiangxi China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology; Nangchang University; Nanchang Jiangxi China
| | - Juan-Juan Pang
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science; Jiangxi Normal University; Nanchang Jiangxi China
| | - Ping-Ping Tang
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science; Jiangxi Normal University; Nanchang Jiangxi China
| |
Collapse
|
49
|
Domínguez R, Borrajo P, Lorenzo JM. The effect of cooking methods on nutritional value of foal meat. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.04.007] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
50
|
Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating. Food Chem 2015; 187:7-13. [DOI: 10.1016/j.foodchem.2015.04.027] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2014] [Revised: 04/09/2015] [Accepted: 04/11/2015] [Indexed: 11/23/2022]
|