1
|
Baygar T, Metin Hacisa C, Baygar T, Alparslan Y. The preservation effect of biodegradable gelatin coating incorporated with grape seed oil on glazed shrimp. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3507-3516. [PMID: 38145928 DOI: 10.1002/jsfa.13236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Revised: 12/21/2023] [Accepted: 12/21/2023] [Indexed: 12/27/2023]
Abstract
BACKGROUND This study was conducted to investigate the quality and shelf life of shrimps (Parapenaeus longirostris, Lucas 1846) glazed with biodegradable gelatin solutions combined with grape (Vitis vinifera L.) seed oil (GSO). Therefore, shrimps were divided into five groups and were glazed with distilled water (control), G (gelatin), G + 5% GSO (gelatin with 5% GSO), G + 10% GSO (gelatin with 10% GSO) and G + 15% GSO (gelatin with 15% GSO). Glazed shrimps were vacuum packaged and stored at -18 °C for 12 months. Proximate composition of the shrimps was determined, and the microbial (total viable counts, psychrotrophic bacteria count and Enterobacteriaceae), sensorial, chemical (residual sulfite, pH, total volatile basic nitrogen, trimethylamine nitrogen, thiobarbituric acid reactive substances) analysis, colour measurement, and melanosis formation were evaluated throughout the storage period. RESULTS According to the analysis results, edible G + GSO coatings improved the meat quality and the brightness of the shrimps. The combined treatment reduced the quality loss of the shrimps which was caused by lipid content and prevented the total psychotropic bacteria growth throughout the storage. Moreover, glazing with G + GSO retarded the melanosis formation of the frozen shrimps. CONCLUSION The study results revealed that GSO may be a recommended alternatively to sodium metabisulfite, which is a hazardous chemical substance commonly used against melanosis of shrimps. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Tuba Baygar
- Department of Seafood Processing Technology, Faculty of Fisheries, Muğla Sıtkı Koçman University, Muğla, Türkiye
| | - Cansu Metin Hacisa
- Department of Seafood Processing Technology, Faculty of Fisheries, Muğla Sıtkı Koçman University, Muğla, Türkiye
| | - Taçnur Baygar
- Department of Seafood Processing Technology, Faculty of Fisheries, Muğla Sıtkı Koçman University, Muğla, Türkiye
| | - Yunus Alparslan
- Department of Seafood Processing Technology, Faculty of Fisheries, Muğla Sıtkı Koçman University, Muğla, Türkiye
| |
Collapse
|
2
|
Chen L, Kuuliala L, Somrani M, Walgraeve C, Demeestere K, De Baets B, Devlieghere F. Rapid and non-destructive microbial quality prediction of fresh pork stored under modified atmospheres by using selected-ion flow-tube mass spectrometry and machine learning. Meat Sci 2024; 213:109505. [PMID: 38579509 DOI: 10.1016/j.meatsci.2024.109505] [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: 12/04/2023] [Revised: 03/08/2024] [Accepted: 03/27/2024] [Indexed: 04/07/2024]
Abstract
Volatile organic compounds (VOCs) indicative of pork microbial spoilage can be quantified rapidly at trace levels using selected-ion flow-tube mass spectrometry (SIFT-MS). Packaging atmosphere is one of the factors influencing VOC production patterns during storage. On this basis, machine learning would help to process complex volatolomic data and predict pork microbial quality efficiently. This study focused on (1) investigating model generalizability based on different nested cross-validation settings, and (2) comparing the predictive power and feature importance of nine algorithms, including Artificial Neural Network (ANN), k-Nearest Neighbors, Support Vector Regression, Decision Tree, Partial Least Squares Regression, and four ensemble learning models. The datasets used contain 37 VOCs' concentrations (input) and total plate counts (TPC, output) of 350 pork samples with different storage times, including 225 pork loin samples stored under three high-O2 and three low-O2 conditions, and 125 commercially packaged products. An appropriate choice of cross-validation strategies resulted in trustworthy and relevant predictions. When trained on all possible selections of two high-O2 and two low-O2 conditions, ANNs produced satisfactory TPC predictions of unseen test scenarios (one high-O2 condition, one low-O2 condition, and the commercial products). ANN-based bagging outperformed other employed models, when TPC exceeded ca. 6 log CFU/g. VOCs including benzaldehyde, 3-methyl-1-butanol, ethanol and methyl mercaptan were identified with high feature importance. This elaborated case study illustrates great prospects of real-time detection techniques and machine learning in meat quality prediction. Further investigations on handling low VOC levels would enhance the model performance and decision making in commercial meat quality control.
Collapse
Affiliation(s)
- Linyun Chen
- Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium.
| | - Lotta Kuuliala
- Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium; Research Group NutriFOODchem, Department of Food Technology, Safety and Health, Ghent University, Coupure links 653, 9000 Ghent, Belgium
| | - Mariem Somrani
- Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium; Departamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, 30202 Cartagena, Spain
| | - Christophe Walgraeve
- Research Group Environmental Organic Chemistry and Technology (EnVOC), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
| | - Kristof Demeestere
- Research Group Environmental Organic Chemistry and Technology (EnVOC), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
| | - Bernard De Baets
- Research Unit Knowledge-based Systems (KERMIT), Department of Data Analysis and Mathematical Modelling, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
| | - Frank Devlieghere
- Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
| |
Collapse
|
3
|
Mu S, Ni N, Zhu Y, Boesveldt S, Stieger M. How volatile composition facilitates olfactory discrimination of fat content in beef and pork. Food Res Int 2023; 174:113637. [PMID: 37986482 DOI: 10.1016/j.foodres.2023.113637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 10/23/2023] [Accepted: 10/24/2023] [Indexed: 11/22/2023]
Abstract
Foods differing in fat content can be distinguished through olfaction alone. The mechanisms underlying the ability of humans to discriminate between foods differing in fat content through olfaction are underexplored. In this study, beef and pork samples were prepared (raw and roasted) with low (muscle tissue; raw: 2-5%; roasted: 5%), medium (muscle tissue with lard; raw: 25-30%; roasted: 36-44%), and high (lard; raw: 40-42%; roasted: 69-70%) fat content. Olfactory triangle discrimination tests and ranking tests were performed to explore whether humans can discriminate and rank fat content of the samples through orthonasal olfaction. Headspace-Solid Phase Micro Extraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) was used to characterize the volatile compound composition of the headspace of samples differing in fat content. Partial least-squares regression and partial least squares-discriminant analysis were performed to determine the volatile compounds that were responsible for olfactory fat content discrimination. We found that fat content in both raw and roasted samples can be distinguished through orthonasal olfaction. Perceived odor differences did not always contribute to olfactory identification of fat content. Roasted beef and pork meats with higher fat content had more abundant fatty acids, aldehydes, and ketones. Phthalic acid, isobutyl 2-ropylpentyl ester, and carbon disulfide facilitated the olfactory discrimination of fat content in raw pork and beef samples. 2-Methyl-propanal, benzaldehyde, 1-hydroxy-2-propanone, 2,3-pentanedione, 2,5-octanedione, and 2-butanone contributed to odor differences of roasted beef samples differing in fat content. We conclude that beef and pork samples differing in fat content differ in volatile compound composition of the headspace, and that these differences facilitate discrimination between samples differing in fat content based on olfaction alone.
Collapse
Affiliation(s)
- Shuo Mu
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands.
| | - Nan Ni
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Yuting Zhu
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Sanne Boesveldt
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Markus Stieger
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| |
Collapse
|
4
|
Wenkang H, Jingui L, Wei Z, Jiangli W, Zhengbin Y, Furong Z, Xuefeng Z. Multi-omics analysis reveals the microbial interactions of S. cerevisiae and L. plantarum on Suanyu, Chinese traditional fermented fish. Food Res Int 2023; 174:113525. [PMID: 37986426 DOI: 10.1016/j.foodres.2023.113525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2023] [Revised: 09/25/2023] [Accepted: 09/26/2023] [Indexed: 11/22/2023]
Abstract
S. cerevisiae and L. plantarum play important roles in Suanyu fermentation. This study investigated the interaction between S. cerevisiae and L. plantarum during fermentation and its impact on metabolic pathways. Co-culturing S. cerevisiae and L. plantarum increased pH to 5.72, reduced TVB-N to 9.47 mg/mL, and achieved high utilization rates of sugars (98.9%) and proteins (73.7%). During microbial interactions, S. cerevisiae and L. plantarum produced antibiotics, including phenyllactate and Gentamicin C1a, inhibiting the growth of each other. S. cerevisiae used S-adenosyl-l-methionine to counteract acid production of L. plantarum, establishing dominance in Suanyu fermentation. Microbial interactions influenced carbohydrate and energy metabolism pathways, such as nicotinate and nicotinamide metabolism and purine metabolism. S. cerevisiae significantly impacted gene expression in protein synthesis and cell growth pathways, including ribosome, SNARE interactions, basal transcription factors, and MAPK signaling. These findings offer insights into microbial interactions and metabolic processes during Suanyu fermentation.
Collapse
Affiliation(s)
- Hu Wenkang
- College of Life Sciences, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China
| | - Liu Jingui
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China
| | - Zhang Wei
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Wu Jiangli
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China
| | - Yang Zhengbin
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China
| | - Zhang Furong
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China
| | - Zeng Xuefeng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China.
| |
Collapse
|
5
|
Djenane D, Ben Miri Y, Ariño A. Use of Algerian Type Ras El-Hanout Spices Mixture with Marination to Increase the Sensorial Quality, Shelf Life, and Safety of Whole Rabbit Carcasses under Low-O 2 Modified Atmosphere Packaging. Foods 2023; 12:2931. [PMID: 37569200 PMCID: PMC10418402 DOI: 10.3390/foods12152931] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2023] [Revised: 07/29/2023] [Accepted: 07/30/2023] [Indexed: 08/13/2023] Open
Abstract
This study aimed to evaluate the effect of combined treatments with Ras El-Hanout spices mixture and marinade solution containing extra virgin olive oil, onion, garlic, and concentrated lemon juice on sensorial quality, shelf life, and safety of whole rabbit carcasses under low-O2 modified atmosphere packaging (MAP). The values of pH, water holding capacity, shear force, thiobarbituric acid reactive substances, total volatile basic nitrogen, color (CIE L*a*b*), sensorial tests, and spoilage microorganisms were determined in rabbit meat at 0, 5, 10, 15, and 20 days during a retail display at 7 ± 1 °C. The results indicated that the marination process using the Ras El-Hanout blend of spices improved the water-holding capacity of meat maintaining optimum pH values. This combined treatment delayed the growth of major spoilage microorganisms, lipid oxidation, protein degradation, and undesirable color changes compared to unmarinated samples from the fifth to the twentieth day of retail exposure. The shelf life of rabbit carcasses under low-O2 MAP could be extended to 20 days of retail display, while rabbit carcasses under aerobic display presented a shorter shelf life of 5 to 10 days. Instrumental and sensorial tests showed that low-O2 MAP enhanced the tenderness of whole rabbit carcasses, with those marinated with Ras El-Hanout being the most positively perceived by the panelists. Marination also inhibited the pathogen Campylobacter jejuni, thus increasing the microbiological safety of the packaged product. The overall results indicated that low-O2 MAP combined with the Ras El-Hanout spice blend and marinade solution may represent a promising strategy for retail establishments to improve the quality, shelf life, and safety of rabbit carcasses.
Collapse
Affiliation(s)
- Djamel Djenane
- Food Quality and Food Safety Research Laboratory, Department of Food Sciences, Mouloud Mammeri University, P.O. Box 17, Tizi Ouzou 15000, Algeria;
| | - Yamina Ben Miri
- Food Quality and Food Safety Research Laboratory, Department of Food Sciences, Mouloud Mammeri University, P.O. Box 17, Tizi Ouzou 15000, Algeria;
- Department of Biochemistry and Microbiology, Faculty of Sciences, Mohamed Boudiaf University, P.O. Box 166, M’sila 28000, Algeria
| | - Agustín Ariño
- Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, 50013 Zaragoza, Spain;
| |
Collapse
|
6
|
Chen L, Mardiansyah ST, Kuuliala L, Somrani M, Walgraeve C, Demeestere K, Devlieghere F. Selected-ion flow-tube mass spectrometry for the identification of volatile spoilage markers for fresh pork packaged under modified atmospheres. Food Chem 2023; 423:136318. [PMID: 37210876 DOI: 10.1016/j.foodchem.2023.136318] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 02/10/2023] [Accepted: 05/03/2023] [Indexed: 05/23/2023]
Abstract
Microbial behavior during meat storage leads to the generation of volatile organic compounds (VOCs) and unpleasant off-odors. This study focused on a novel real-time analytical method, selected-ion flow-tube mass spectrometry (SIFT-MS), to monitor VOC quality and identify spoilage indicators for fresh pork stored under different packaging atmospheres (air, 70/0/30, 70/30/0, 5/30/65, 0/30/70 - v/v% O2/CO2/N2) at 4 °C. A comprehensive selection methodology was used to identify compounds with good instrumental data quality as well as a strong relationship with microbial growth and olfactory rejection. Based on the volatolome quantified by SIFT-MS, storage periods and conditions can be discriminated using multivariate statistics. Acetoin (or ethyl acetate) represented a significant pork quality marker for high-O2 conditions, whereas ethanol, 3-methylbutanal and sulfur compounds can indicate the anaerobic storage progress. Considering the applicability in monitoring different VOC profiles, SIFT-MS is expected to be promising in many storage scenarios to improve analytical efficiency and ensure reliability.
Collapse
Affiliation(s)
- Linyun Chen
- Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
| | - Stefanus Tri Mardiansyah
- Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Lotta Kuuliala
- Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium; Research Unit Knowledge-based Systems (KERMIT), Department of Data Analysis and Mathematical Modelling, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Mariem Somrani
- Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium; Departamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, 30202 Cartagena, Spain
| | - Christophe Walgraeve
- Research Group Environmental Organic Chemistry and Technology (EnVOC), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Kristof Demeestere
- Research Group Environmental Organic Chemistry and Technology (EnVOC), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Frank Devlieghere
- Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| |
Collapse
|
7
|
Xu Z, Lv Z, Pan Z, Qing Z, Fu X, Zhao S, Zhang W. Discrimination of Tibetan Pork by Geographical Location using the Volatile Organic Compound (VOC) Composition by Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry (HS-SPME-GC–MS). ANAL LETT 2023. [DOI: 10.1080/00032719.2023.2184827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/15/2023]
Affiliation(s)
- Zihan Xu
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| | - Zhenzhen Lv
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
- Deyang Food and Drug Inspection and Testing Center, Deyang, China
| | - Zhiming Pan
- Deyang Food and Drug Inspection and Testing Center, Deyang, China
| | - Zihui Qing
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| | - Xiali Fu
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| | - Shiqi Zhao
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| | - Wen Zhang
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| |
Collapse
|
8
|
Formation and Analysis of Volatile and Odor Compounds in Meat-A Review. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27196703. [PMID: 36235239 PMCID: PMC9572956 DOI: 10.3390/molecules27196703] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 10/03/2022] [Accepted: 10/05/2022] [Indexed: 11/06/2022]
Abstract
The volatile composition and odor of meat and meat products is based on the precursors present in the raw meat. These are influenced by various pre-slaughter factors (species, breed, sex, age, feed, muscle type). Furthermore, post-mortem conditions (chiller aging, cooking conditions, curing, fermentation, etc.) determine the development of meat volatile organic compounds (VOCs). In this review, the main reactions leading to the development of meat VOCs such as the Maillard reaction; Strecker degradation; lipid oxidation; and thiamine, carbohydrate, and nucleotide degradation are described. The important pre-slaughter factors and post-mortem conditions influencing meat VOCs are discussed. Finally, the pros, cons, and future perspectives of the most commonly used sample preparation techniques (solid-phase microextraction, stir bar sorptive extraction, dynamic headspace extraction) and analytical methods (gas chromatography mass spectrometry and olfactometry, as well as electronic noses) for the analysis of meat VOCs are discussed, and the continued importance of sensorial analysis is pinpointed.
Collapse
|
9
|
Zhang Y, Ma X, Li X, Bi J, Zhang G, Hao H, Hou H. Study on microbial community and physicochemical properties of braised chicken during processing and storage microbial community of braised chicken. J Food Saf 2022. [DOI: 10.1111/jfs.12980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Yanan Zhang
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- Liaoning Key Lab for Aquatic Processing Quality and Safety Dalian Polytechnic University Dalian China
| | - Xinxiu Ma
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- Liaoning Key Lab for Aquatic Processing Quality and Safety Dalian Polytechnic University Dalian China
| | - Xinyu Li
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- Liaoning Key Lab for Aquatic Processing Quality and Safety Dalian Polytechnic University Dalian China
| | - Jingran Bi
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- Liaoning Key Lab for Aquatic Processing Quality and Safety Dalian Polytechnic University Dalian China
| | - Gongliang Zhang
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- Liaoning Key Lab for Aquatic Processing Quality and Safety Dalian Polytechnic University Dalian China
| | - Hongshun Hao
- Liaoning Key Lab for Aquatic Processing Quality and Safety Dalian Polytechnic University Dalian China
| | - Hongman Hou
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- Liaoning Key Lab for Aquatic Processing Quality and Safety Dalian Polytechnic University Dalian China
| |
Collapse
|
10
|
Li H, Geng W, Haruna SA, Zhou C, Wang Y, Ouyang Q, Chen Q. Identification of characteristic volatiles and metabolomic pathway during pork storage using HS-SPME-GC/MS coupled with multivariate analysis. Food Chem 2022; 373:131431. [PMID: 34700034 DOI: 10.1016/j.foodchem.2021.131431] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Revised: 09/25/2021] [Accepted: 10/17/2021] [Indexed: 02/06/2023]
Abstract
Previous researches have been conducted evaluating the volatile compounds of pork. However, data regarding the changes in volatiles and metabolic pathways during pork storage were inadequately investigated. Herein, a headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC/MS) coupled multivariate analysis was proposed for characterizing the profiles of volatile compounds and metabolic pathways during pork storage. A total of 37 metabolites, including aldehydes, ketones, alcohols etc. were successfully identified. Multivariate statistical analysis revealed a substantial variation in metabolite phenotype among samples over the pork storage period, with 12 characteristic metabolites and 5 potential characteristic metabolites screened as biomarkers. Moreover, three metabolomic pathways analysis and transformation between each other (thermal reactions, lipid metabolism and amino acid metabolism) reveals the underlying mechanisms of metabolites change of pork. Therefore, the present study may provide insight into future understanding of the variation in the pork metabolite profiles.
Collapse
Affiliation(s)
- Huanhuan Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Wenhui Geng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Suleiman A Haruna
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Chenguang Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Yin Wang
- Zhenjiang Agricultural Product Quality Inspection and Testing Center, PR China
| | - Qin Ouyang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
| |
Collapse
|
11
|
HE J, HUANG Q, PENG HX, CHEN YT, XU WS. Comparison of volatile flavor compounds in plant-based and real pork mince by Headspace-Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS). FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.50722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Jiang HE
- Hunan University of Arts and Science, China
| | - Qin HUANG
- Hunan University of Arts and Science, China
| | | | | | - Wen-si XU
- Hunan University of Arts and Science, China
| |
Collapse
|
12
|
Bassey AP, Chen Y, Zhu Z, Odeyemi OA, Gao T, Olusola OO, Ye K, Li C, Zhou G. Evaluation of spoilage indexes and bacterial community dynamics of modified atmosphere packaged super-chilled pork loins. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108383] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
|
13
|
Bekhit AEDA, Giteru SG, Holman BWB, Hopkins DL. Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health. Compr Rev Food Sci Food Saf 2021; 20:3620-3666. [PMID: 34056832 DOI: 10.1111/1541-4337.12764] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Revised: 03/30/2021] [Accepted: 04/02/2021] [Indexed: 12/18/2022]
Abstract
The use of total volatile basic nitrogen (TVB-N) as a quality parameter for fish is rapidly growing to include other types of meat. Investigations of meat quality have recently focused on TVB-N as an index of freshness, but little is known on the biochemical pathways involved in its generation. Furthermore, TVB-N and methylated amines have been reported to exert deterimental health effects, but the relationship between these compounds and human health has not been critically reviewed. Here, literature on the formative pathways of TVB-N has been reviewed in depth. The association of methylated amines and human health has been critically evaluated. Interventions to mitigate the effects of TVB-N on human health are discussed. TVB-N levels in meat can be influenced by the diet of an animal, which calls for careful consideration when using TVB-N thresholds for regulatory purposes. Bacterial contamination and temperature abuse contribute to significant levels of post-mortem TVB-N increases. Therefore, controlling spoilage factors through a good level of hygiene during processing and preservation techniques may contribute to a substantial reduction of TVB-N. Trimethylamine (TMA) constitutes a significant part of TVB-N. TMA and trimethylamine oxide (TMA-N-O) have been related to the pathogenesis of noncommunicable diseases, including atherosclerosis, cancers, and diabetes. Proposed methods for mitigation of TMA and TMA-N-O accumulation are discussed, which include a reduction in their daily dietary intake, control of internal production pathways by targeting gut microbiota, and inhibition of flavin monooxygenase 3 enzymes. The levels of TMA and TMA-N-O have significant health effects, and this should, therefore, be considered when evaluating meat quality and acceptability. Agreed international values for TVB-N and TMA in meat products are required. The role of feed, gut microbiota, and translocation of methylated amines to muscles in farmed animals requires further investigation.
Collapse
Affiliation(s)
| | - Stephen G Giteru
- Department of Food Science, University of Otago, Dunedin, New Zealand.,Food & Bio-based Products, AgResearch Limited, Tennent Drive, Palmerston North, 4410, New Zealand
| | - Benjamin W B Holman
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales, Australia
| | - David L Hopkins
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales, Australia
| |
Collapse
|
14
|
Assessment of quality characteristics and bacterial community of modified atmosphere packaged chilled pork loins using 16S rRNA amplicon sequencing analysis. Food Res Int 2021; 145:110412. [PMID: 34112415 DOI: 10.1016/j.foodres.2021.110412] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 05/03/2021] [Accepted: 05/08/2021] [Indexed: 11/20/2022]
Abstract
Modified atmosphere packaging (MAP) is widely applied in packaging meat and meat products. While most studies had employed culture-dependent microbiological analyses or polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE), the recent application of high-throughput sequencing (HTS) has been effective and reliable in detecting the microbial consortium associated with food spoilage. Since MAP application is limited in China, applying HTS in assessing the microbial consortium of meat and meat products in the country becomes imperative. In this study, quality indexes and bacterial enumeration often used as spoilage indicators were employed to assess MAP fresh pork under chilled (4 °C) storage for 21 d. The results indicated that 70%O2/30%CO2 (Group A) retained more redness (a*) content, while 70%N2/30%CO2 (Group B) markedly reduced spoilage indicators compared to the control group. Notably, high-throughput sequencing indicated that Group B and 20%O2/60%N2/20%CO2 (Group C) inhibited the growth of abundant spoilers, Pseudomonas spp. and Brochothrix spp. Thus, MAP (Group B and C) has promising potential in inhibiting predominant meat spoilers during chilled storage. This study provides valuable information to food industries on the potential application of MAP to control meat spoilage in Chinese markets.
Collapse
|
15
|
Bekhit AEDA, Holman BW, Giteru SG, Hopkins DL. Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.006] [Citation(s) in RCA: 131] [Impact Index Per Article: 43.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
|
16
|
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
|