1
|
Sasaki K, Motoyama M, Watanabe G, Nakajima I. Meat consumption and consumer attitudes in Japan: An overview. Meat Sci 2022; 192:108879. [DOI: 10.1016/j.meatsci.2022.108879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 05/30/2022] [Accepted: 06/01/2022] [Indexed: 10/18/2022]
|
2
|
Physicochemical, Electronic Nose and Tongue, Sensory Evaluation Determination Combined with Chemometrics to Characterize Ficus hirta Vahl. (Moraceae) Beer. J FOOD QUALITY 2022. [DOI: 10.1155/2022/8948603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Ficus hirta Vahl. (FHV) is widely consumed because of its functional and aromatic compounds. The incorporation of adjuncts contributes to the functional and flavor properties of beers. This study aims to enrich FHV extractions to develop beers with satisfactory physicochemical, antioxidant, and sensory characteristics. As a result, beers with 0.1 g/mL (P1) and 0.067 g/mL (P3) FHV extraction showed the highest values of physicochemical properties including °Brix, antioxidant activity, foam, lightness, and color intensity. Electronic nose and tongue results show that the aroma of P1 and taste of P3 were quite different from those of other FHV beers, resulting in substantially high consumer preference. The liking drivers of FHV beers were color appearance, hop and malty odor, sweet and malty flavor, thickness, and carbonation mouthfeel. However, the astringency flavor attribute was the disliking factor for beers. The results of this study may provide some references and guidelines for the development of Ficus hirta Vahl. functional beer to control the physicochemical, antioxidative, and sensory properties of the beer.
Collapse
|
3
|
Lewis A, Douka D, Koukoura A, Valla V, Smirthwaite A, Faarbaek SH, Vassiliadis E. Preference Testing in Medical Devices: Current Framework and Regulatory Gaps. MEDICAL DEVICES (AUCKLAND, N.Z.) 2022; 15:199-213. [PMID: 35822064 PMCID: PMC9271283 DOI: 10.2147/mder.s368420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Accepted: 06/14/2022] [Indexed: 11/23/2022]
Abstract
Preference testing is a valuable source of information that can be provided by both healthcare professionals (HCPs) and patients (users). It can be used to improve the design and development of medical devices by feeding into device usability and, ultimately, risk management. Furthermore, it can aid with selecting the most appropriate clinical endpoints to be used in the clinical evaluation of a device and increase patient engagement by incorporating patient-relevant outcomes. Preference testing is widely conducted in the food industry but is not widespread in the medical field due to limited guidelines and a lack of regulatory framework. As such, manufacturers may be unaware of the benefits of preference testing and fail to take full advantage of it, or conversely, may use inappropriate methodology and/or analyses and consequently fail to collect meaningful data. In this position paper, we aim to highlight the benefits and uses of preference testing, along with potential methods that could be used for preference testing of medical devices. A key step towards the wider implementation of preference testing in medical devices is for the publication of international standards and guidelines for the collection, assessment, and implementation of preference data into the life cycle of a medical device.
Collapse
|
4
|
Sasaki K. Diversity of Japanese consumers' requirements, sensory perceptions, and eating preferences for meat. Anim Sci J 2022; 93:e13705. [PMID: 35266248 PMCID: PMC9287063 DOI: 10.1111/asj.13705] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 02/18/2022] [Accepted: 02/24/2022] [Indexed: 02/05/2023]
Abstract
Japanese consumers are generally characterized as preferring high marbling in beef and pork and choosing domestic products. However, the Japanese food market is not homogenous. Understanding the diversity of Japanese consumers will provide benefits for the optimization of meat production and distribution in Japan. This article focuses on three factors affecting purchasing decisions and eating satisfaction, namely, requirements, sensory perception, and eating preferences, in order to understand the diversity of Japanese consumers in a simplified manner. Diversity was observed in Japanese consumers in all three of these factors (requirements, perception, and preference) using a questionnaire survey, sensory and biological procedures, and an eating preference test. These diversities are due to not only sociodemographic characteristics but also biological and physiological factors, background culture, and individual attitudes and criteria. Although consumer variation based on sociodemographic characteristics is of course important, it is equally important to understand diversity by focusing on the individual differences among consumers.
Collapse
Affiliation(s)
- Keisuke Sasaki
- Animal Products Research Group, Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization, Tsukuba, Japan
| |
Collapse
|
5
|
Watanabe G, Ishida S, Motoyama M, Duconseille A, Takita K, Nakajima I, Tajima A, Sasaki K. Estimation of discrimination threshold for emulsified chicken oil in chicken broth. Anim Sci J 2022; 93:e13695. [PMID: 35142016 DOI: 10.1111/asj.13695] [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: 07/15/2021] [Revised: 01/04/2022] [Accepted: 01/20/2022] [Indexed: 11/28/2022]
Abstract
Although fat content affects the texture and flavor of meat and meat products, the fat discrimination thresholds are unknown. This study aimed to elucidate the discrimination threshold of fat in meat products using broth from chicken thigh meat as a meat taste model. In Experiment 1, triangle tests were conducted between 1%, 0.2%, 0.04%, and 0.008% (w/v) chicken oil-supplemented broth and broth without chicken oil. The results indicated the discrimination threshold to be between 0.04% and 0.008% (w/v). In Experiment 2, similar triangle tests were conducted using oil supplementation at 0.1%, 0.0333%, 0.0111%, and 0.0037% to refine the discrimination threshold. Logistic regression analysis revealed that the discrimination threshold of emulsified chicken oil in chicken broth was 0.0387% (w/v). We demonstrated that chicken oil made a sensory difference in chicken broth at a low concentration and indicates that the chicken oil strongly affects the sensory characteristics of chicken broth.
Collapse
Affiliation(s)
- Genya Watanabe
- Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Tsukuba, Japan
| | - Shota Ishida
- Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Tsukuba, Japan
| | - Michiyo Motoyama
- Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Tsukuba, Japan
| | - Anne Duconseille
- Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Tsukuba, Japan
| | - Keigo Takita
- Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan
| | - Ikuyo Nakajima
- Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Tsukuba, Japan
| | - Atsushi Tajima
- Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan
| | - Keisuke Sasaki
- Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Tsukuba, Japan
| |
Collapse
|
6
|
Li D, Zhang Y, Jiang R, He W. Textural properties and consumer preference of functional milk puddings fortified with apricot kernel extracts. J Texture Stud 2021; 53:255-265. [PMID: 34870858 DOI: 10.1111/jtxs.12653] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 11/24/2021] [Accepted: 11/25/2021] [Indexed: 11/30/2022]
Abstract
Both the demand for functional foods and their consumption have increased rapidly in recent years. Apricot kernels, originated in China, are rich in dietary protein, fat, fiber, and exhibit high antimicrobial and antioxidant activities. The effects of the agar-gelatin ratio and milk volume on the texture of apricot kernel milk puddings were evaluated. Texture profile analysis indicated that increasing volumes of agar and milk contributed to the hardness and gumminess but reduced the cohesiveness of puddings. The pudding sample S2 (250 ml of milk, 200 ml of water, 60 g of raw apricot kernels, 30 g of sugar, 5 g of gelatin, and 2 g of agar) was ultimately determined as the essential texture matrix prototype for further development of puddings. The effects of the ratio of raw apricot kernels to roasted apricot kernels and cream content in puddings on consumer preference were determined by quantitative descriptive analysis and consumer testing. Both quantitative descriptive analysis and external preference mapping of all puddings (12 samples) indicated that the pudding sample P6 (250 ml of milk, 200 ml of water, 40 g of raw apricot kernels, 20 g of roasted apricot kernels, 40 g of cream, 30 g of sugar, 5 g of gelatin, and 2 g of agar) showed enhanced consumer acceptance. The properties driving preference for P6 were oral smoothness, overall flavor, degree of roast, and milky taste. P6 was ultimately selected as the prototype to incorporate apricot kernels for the development of functional milk puddings with fortified essential nutrients.
Collapse
Affiliation(s)
- Dengyun Li
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist United International College, Zhu Hai, China
| | - Yifang Zhang
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist United International College, Zhu Hai, China
| | - Ru Jiang
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist United International College, Zhu Hai, China
| | - Wenmeng He
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist United International College, Zhu Hai, China
| |
Collapse
|
7
|
Uemoto Y, Suzuki K, Yasuda J, Roh S, Satoh M. Evaluation of inbreeding and genetic diversity in Japanese Shorthorn cattle by pedigree analysis. Anim Sci J 2021; 92:e13643. [PMID: 34643303 PMCID: PMC9285902 DOI: 10.1111/asj.13643] [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: 07/08/2021] [Revised: 09/09/2021] [Accepted: 09/23/2021] [Indexed: 02/06/2023]
Abstract
The Japanese Shorthorn is a Japanese Wagyu breed maintained at a small population size. We assessed the degree of inbreeding and genetic diversity among Japanese Shorthorn cattle using pedigree analysis. We analyzed the pedigree records of registered Japanese Shorthorn born between 1980 and 2018, after evaluating the pedigree completeness. The average of the actual inbreeding coefficients increased at the same rates annually from approximately 1.5% in 1980 to 4.2% in 2018 and was higher than the expected inbreeding coefficients over time. The effective population size based on the individual coancestry rate largely decreased from 127.8 in 1980 to 82.6 in 1999, and then remained almost constant at approximately 90. Three effective numbers of ancestors decreased over time until 1995, then remained almost constant. In particular, the effective number of founder genomes (Nge) decreased from 43.8 in 1980 to 11.9 in 2018. The index of genetic diversity based on Nge decreased from 0.99 in 1980 to 0.96 in 2018 due to genetic drift in non‐founder generations. Changes in inbreeding and genetic diversity parameters were similar between Japanese Shorthorn and other Japanese Wagyu breeds, but the magnitude of the changes was lower in the Japanese Shorthorn.
Collapse
Affiliation(s)
- Yoshinobu Uemoto
- Graduate School of Agricultural Science, Tohoku University, Sendai, Japan
| | - Keiichi Suzuki
- Graduate School of Agricultural Science, Tohoku University, Sendai, Japan
| | - Jumpei Yasuda
- Iwate Prefecture Livestock Research Center, Takizawa, Iwate, Japan
| | - Sanggun Roh
- Graduate School of Agricultural Science, Tohoku University, Sendai, Japan
| | - Masahiro Satoh
- Graduate School of Agricultural Science, Tohoku University, Sendai, Japan
| |
Collapse
|
8
|
Santos D, Monteiro MJ, Voss HP, Komora N, Teixeira P, Pintado M. The most important attributes of beef sensory quality and production variables that can affect it: A review. Livest Sci 2021. [DOI: 10.1016/j.livsci.2021.104573] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
|
9
|
Liu J, Pogorzelski G, Neveu A, Legrand I, Pethick D, Ellies-Oury MP, Hocquette JF. Are Marbling and the Prediction of Beef Eating Quality Affected by Different Grading Sites? Front Vet Sci 2021; 8:611153. [PMID: 33855054 PMCID: PMC8039122 DOI: 10.3389/fvets.2021.611153] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Accepted: 02/08/2021] [Indexed: 11/16/2022] Open
Abstract
For the European abattoirs, the preferred carcass grading site is at the fifth rib, and cutting at the tenth rib as in Australia could lead to a lower economic value of the carcass. Therefore, the objective of this study was to compare the grading scores of marbling and the meat and fat color on Musculus longissimus thoracis et lumborum (LTL) at the fifth and the tenth thoracic vertebrae. The consequences on the prediction of beef eating quality using the Meat Standards Australia (MSA) grading scheme were also evaluated for cull cows, which produce the majority of beef consumed in France. Carcasses from 208 French cattle, mainly Limousine cows, were graded according to the Australian Beef Carcase Chiller Assessment System (ABCAS) used for the implementation of the MSA system. The results indicate that there was no significant difference in the marbling score, between the fifth and the tenth ribs and hence in the MSA index and in the Global Quality [meat quality (MQ4)] scores calculated from marbling values from either the fifth rib or the tenth rib. However, the meat color at the tenth rib was significantly darker than that at the fifth rib (p < 0.01), and the fat color at the tenth rib was significantly yellower than that at the fifth rib (p < 0.001). The results of this study suggest that the grading of marbling can be conducted on M. LTL at the fifth thoracic vertebrae for routine use of the MSA system in France and, more generally, in Europe. However, further investigation and adjustment would be needed for other critical MSA scores (such as rib fat thickness) while respecting the European carcass quartering practices.
Collapse
Affiliation(s)
- Jingjing Liu
- INRAE, Université Clermont Auvergne, VetAgro Sup, UMR1213, Recherches sur les Herbivores, Clermont-Ferrand, France
| | - Grzegorz Pogorzelski
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - Alix Neveu
- École Nationale Supérieure Agronomique de Toulouse, Toulouse, France
| | - Isabelle Legrand
- Institut de l'Elevage, Service Qualité des Carcasses et des Viandes, MRA-NA, Limoges, France
| | - David Pethick
- School of Veterinary and Life Sciences, Murdoch University, Perth, WA, Australia
| | - Marie-Pierre Ellies-Oury
- INRAE, Université Clermont Auvergne, VetAgro Sup, UMR1213, Recherches sur les Herbivores, Clermont-Ferrand, France.,Bordeaux Sciences Agro, Bordeaux, France
| | - Jean-François Hocquette
- INRAE, Université Clermont Auvergne, VetAgro Sup, UMR1213, Recherches sur les Herbivores, Clermont-Ferrand, France
| |
Collapse
|
10
|
Yoshihara Y, Yokoyama S. Effects of soybean curd residue and rice bran on lamb performance, health, and meat quality. Vet Anim Sci 2021; 11:100166. [PMID: 33537508 PMCID: PMC7840987 DOI: 10.1016/j.vas.2021.100166] [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: 09/29/2020] [Revised: 01/13/2021] [Accepted: 01/19/2021] [Indexed: 11/01/2022] Open
Abstract
Recycling food by-products as animal feed could decrease livestock production costs. We investigated how replacing conventional corn and wheat bran feed (control) with rice bran and soybean curd residue (RBSR) would influence lamb performance and meat quality. Eleven lambs were divided into the control and the RBSR-fed groups. The amount of feed consumed by the lambs, as well as their body weight, nutrient properties (total protein, non-esterified fatty acid, total cholesterol, glucose concentrations) in blood samples, and fecal condition were evaluated. Meat quality (water holding capacity, cooking loss, fat content, and shear force) of their carcasses were also evaluated. Results shows daily body weight gain per lamb in the RBSR-fed group was approximately 2.2-fold than that in the control group. The mean total blood protein and glucose concentrations exhibited increasing trends after feeding with RBSR. In addition, the shear force of the meat was significantly lower and crude fat content was significantly higher in RBSR-fed lambs than in lamb fed the control feed. The study concluded that, RBSR could replace conventional feed for Japanese sheep and can be used to not only reduce feed and disposal costs but also increase animal production and meat quality.
Collapse
Affiliation(s)
- Yu Yoshihara
- Graduate School of Bioresources, Mie University, Kurimachoyacho 1577, Tsu, Mie, Japan
| | - Shun Yokoyama
- Graduate School of Bioresources, Mie University, Kurimachoyacho 1577, Tsu, Mie, Japan
| |
Collapse
|
11
|
Yamada T, Kamiya M, Higuchi M. Gas Chromatography-Mass Spectrometry-Based Metabolomic Analysis of Wagyu and Holstein Beef. Metabolites 2020; 10:metabo10030095. [PMID: 32155860 PMCID: PMC7142765 DOI: 10.3390/metabo10030095] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 03/05/2020] [Accepted: 03/05/2020] [Indexed: 11/24/2022] Open
Abstract
Japanese Black cattle (Wagyu) beef is characterized by high intramuscular fat content and has a characteristic sweet taste. However, the chemical components for characterizing the sweet taste of Wagyu beef have been unclear. In this experiment, we conducted a metabolomic analysis of the longissimus muscle (sirloin) in Wagyu and Holstein cattle to determine the key components associated with beef taste using gas chromatography–mass spectrometry (GC-MS). Holstein sirloin beef was characterized by the abundance of components such as glutamine, ribose-5-phosphate, uric acid, inosine monophosphate, 5-oxoproline, and glycine. In contrast, Wagyu sirloin beef was characterized by the abundance of sugar components (maltose and xylitol). Dietary fat is known to increase the intensity of sweet taste. These results suggest that the sweet taste of Wagyu beef is due to the synergetic effects of higher sugar components and intramuscular fat.
Collapse
|
12
|
Watanabe G, Motoyama M, Orita K, Takita K, Aonuma T, Nakajima I, Tajima A, Abe A, Sasaki K. Assessment of the dynamics of sensory perception of Wagyu beef strip loin prepared with different cooking methods and fattening periods using the temporal dominance of sensations. Food Sci Nutr 2019; 7:3538-3548. [PMID: 31763004 PMCID: PMC6848821 DOI: 10.1002/fsn3.1205] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 06/23/2019] [Accepted: 06/25/2019] [Indexed: 11/26/2022] Open
Abstract
In this study, we assessed the relative sensory perception of Wagyu beef using temporal dominance of sensations (TDS), which is a dynamic sensory method that captures the "dominance of sensation" throughout food consumption. In addition, we checked the integrity of the TDS by comparing the TDS results with a physicochemical analysis. Strip loins were obtained from 24- and 28-month-old Japanese Black cattle ("Wagyu") and were cooked by grilling (yakiniku) or boiling (shabu-shabu). Temporal dominance of sensations was then used to evaluate the four types of samples. "Tender and/or soft," "juicy," "dry," "fat melting," "fat taste," "umami," "sweet taste," and "butter odor" were dominant in at least one of the sample types, with the yakiniku cooking method highlighting texture- and fat-related sensory characteristics, and the shabu-shabu cooking method highlighting flavor-related sensory characteristics. In addition, beef obtained from the 24-month-old Wagyu was significantly more "dry" than that of the 28-month-old cattle, reflecting their different cooking loss. Temporal dominance of sensations successfully demonstrated the dominant sensory perceptions of Wagyu beef prepared with different cooking methods and fattening periods.
Collapse
Affiliation(s)
- Genya Watanabe
- Institute of Livestock and Grassland ScienceNational Agriculture and Food Research Organization (NARO)TsukubaJapan
| | - Michiyo Motoyama
- Institute of Livestock and Grassland ScienceNational Agriculture and Food Research Organization (NARO)TsukubaJapan
| | - Kazue Orita
- Ehime Research Institute of Agriculture, Forestry and FisheriesLivestock Research CenterSeiyoJapan
| | - Keigo Takita
- Faculty of Life and Environmental SciencesUniversity of TsukubaTsukubaJapan
| | - Tatsuya Aonuma
- Miyagi Prefectural Livestock Experiment StationOhsakiJapan
| | - Ikuyo Nakajima
- Institute of Livestock and Grassland ScienceNational Agriculture and Food Research Organization (NARO)TsukubaJapan
| | - Atsushi Tajima
- Faculty of Life and Environmental SciencesUniversity of TsukubaTsukubaJapan
| | - Atsuko Abe
- Shimane Prefectural Livestock Technology CenterIzumoJapan
| | - Keisuke Sasaki
- Institute of Livestock and Grassland ScienceNational Agriculture and Food Research Organization (NARO)TsukubaJapan
| |
Collapse
|
13
|
Watanabe G, Ohmori H, Tajima K, Sasaki Y, Wakiya Y, Motoyama M, Nakajima I, Sasaki K. Relative contribution of sensory characteristics for different types of pork loin, assessed by temporal dominance of sensations. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5516-5525. [PMID: 31099894 DOI: 10.1002/jsfa.9813] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2018] [Revised: 05/14/2019] [Accepted: 05/14/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Sensory perception is a dynamic process occurring sequentially. The dynamic analysis of the perception of sensory characteristics in meat is important to understand complex meat sensory characteristics. Temporal dominance of sensations (TDS) is a dynamic sensory method that captures the 'dominance of sensations' throughout food consumption, and it is possible to calculate the relative contribution of various sensory characteristics by 'dominance rate' over time. The objective of this study was to assess the major sensory characteristics of the dynamic sensory perception of pork loin. Using the TDS, we evaluated pork loins derived from pigs with different genetic and feeding backgrounds. Moreover, we checked the integrity of the TDS by comparing the TDS results with a descriptive sensory analysis and a physico-chemical analysis. RESULTS Seven types of pork loin were evaluated by TDS, and 'tender and/or soft,' 'tough and/or hard,' 'juicy,' 'dry,' 'fat melting,' 'smoothness,' 'sourness,' 'umami,' and 'beast odors' became dominant in at least one type of pork loin. The dynamics of the perception of pork sensory characteristics was also depicted by TDS. In addition, TDS and descriptive analysis demonstrated similarity in principal component analysis. CONCLUSION TDS demonstrated the major sensory characteristics on the dynamic sensory perception of pork loin. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Genya Watanabe
- Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ibaraki, Japan
| | - Hideyuki Ohmori
- Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ibaraki, Japan
| | - Kiyoshi Tajima
- Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ibaraki, Japan
| | | | | | - Michiyo Motoyama
- Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ibaraki, Japan
| | - Ikuyo Nakajima
- Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ibaraki, Japan
| | - Keisuke Sasaki
- Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ibaraki, Japan
| |
Collapse
|
14
|
He W, Gasmalla MAA, Yang R, Zhao W. The effect of acid-deamidated wheat gluten on the sensory profile and consumer acceptance of ice cream. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.13899] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Wenmeng He
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food; Jiangnan University; 1800 Lihu Road Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province; Jiangnan University; 1800 Lihu Road Wuxi 214122 China
| | | | - Ruijin Yang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food; Jiangnan University; 1800 Lihu Road Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province; Jiangnan University; 1800 Lihu Road Wuxi 214122 China
| | - Wei Zhao
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food; Jiangnan University; 1800 Lihu Road Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province; Jiangnan University; 1800 Lihu Road Wuxi 214122 China
| |
Collapse
|
15
|
Ueda S, Iwamoto E, Kato Y, Shinohara M, Shirai Y, Yamanoue M. Comparative metabolomics of Japanese Black cattle beef and other meats using gas chromatography-mass spectrometry. Biosci Biotechnol Biochem 2018; 83:137-147. [PMID: 30336733 DOI: 10.1080/09168451.2018.1528139] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
Progress in metabolomic analysis now allows the evaluation of food quality. This study aims to identify the metabolites in meat from livestock using a metabolomic approach. Using gas chromatography-mass spectrometry (GC/MS), many metabolites were reproducibly detected in meats, and distinct differences between livestock species (cattle, pigs, and chickens) were indicated. A comparison of metabolites between tissues types (muscle, intramuscular fat, and intermuscular fat) in marbled beef of Japanese Black cattle revealed that most metabolites are abundant in the muscle tissue. Several metabolites (medium-chain fatty acids, etc.) involved in triacylglycerol synthesis were uniquely detected in fat tissue. Additionally, the results of multivariate analysis suggest that GC/MS analysis of metabolites can distinguish between cattle breeds. These results provide useful information for the analysis of meat quality using GC/MS-based metabolomic analysis.ABBREVIATIONS: GC/MS: gas chromatography-mass spectrometry; NMR: nuclear magnetic resonance; MS: mass spectrometry; IS: 2-isopropylmalic acid; MSTFA: N-Methyl-N-trimethylsilyltrifluoroacetamide; CV: coefficient of variation; TBS: Tris-buffered saline; MHC: myosin fast type; PCA: principal component analysis; OPLS-DA: orthogonal partial least-squares discriminant analysis; O2PLS: two-way orthogonal partial least-squares.
Collapse
Affiliation(s)
- Shuji Ueda
- Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University, Kobe, Japan
| | - Eiji Iwamoto
- Hyogo Prefectural Technology Center of Agriculture, Forestry, and Fisheries, Kasai, Japan
| | - Yoshiki Kato
- Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University, Kobe, Japan
| | - Masakazu Shinohara
- Department of Community Medicine and Social Health Care, Kobe University Graduate School of Medicine, Kobe University, Kobe, Japan.,The Integrated Center for Mass Spectrometry, Kobe University Graduate School of Medicine, Kobe University, Kobe, Japan
| | - Yasuhito Shirai
- Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University, Kobe, Japan
| | - Minoru Yamanoue
- Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University, Kobe, Japan
| |
Collapse
|