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Liu Y, Al-Dalali S, Hu Y, Zhao D, Wang J, He Z. Effect of different processing steps in the production of beer fish on volatile flavor profile and their precursors determined by HS-GC-IMS, HPLC, E-nose, and E-tongue. Food Chem X 2024; 23:101623. [PMID: 39100245 PMCID: PMC11295953 DOI: 10.1016/j.fochx.2024.101623] [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: 04/24/2024] [Revised: 06/20/2024] [Accepted: 07/02/2024] [Indexed: 08/06/2024] Open
Abstract
Beer fish is characterized by its distinctive spicy flavor and strong beer aroma. Currently, there is a lack of comprehensive research analyzing the changes in taste and volatile compounds that occur during the processing of beer fish. Thus, this study used HS-GC-IMS, electronic tongue, and electronic nose to investigate the changes in flavor components during various processing stages of beer fish. The obtained results were subsequently analyzed using multivariate statistical analysis. The results showed that the final beer fish product (SF) had the greatest amount of free amino acids (888.28 mg/100 g), with alanine, glutamic acid, and glycine contributing to the taste of SF. The inosine monophosphate (IMP) content of beer fish meat varied noticeably depending on processing stages, with deep-fried fish (FF) having the greatest IMP content (61.93 mg/100 g), followed by the final product (SF) and ultrasonic-cured fish (UF). A total of 67 volatiles were detected by GC-IMS, mainly consisting of aldehydes, ketones, and alcohols, of which aldehydes accounted for >37%, which had a great influence on the volatile flavor of beer fish. The flavor components' composition varied noticeably depending on the stage of processing. PLS-DA model screened 35 volatile flavor components (VIP > 1) as markers; the most significant differences were 1-propanethiol, isoamyl alcohol, ethanol, and eucalyptol. Ultrasonic processing, frying, and soaking sauce can significantly improve the formation of flavor compounds, resulting in a notable enhancement of the final beer fish's umami taste and overall flavor quality.
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Affiliation(s)
- Yingying Liu
- School of Food and Health, Guilin Tourism University, Guilin 541006, China
- Guangxi Zhuang Autonomous Region Industrial Processing and Nutrition Safety Engineering Research Center of Cassia, Guilin 541006, China
- Key Laboratory of Industrialized Processing and Safety of Guangxi cuisine, Guilin Tourism University, Guilin 541006, China
- Tourism and Culinary Institute, Yangzhou University, Yangzhou 225127, China
| | - Sam Al-Dalali
- School of Food and Health, Guilin Tourism University, Guilin 541006, China
- Guangxi Zhuang Autonomous Region Industrial Processing and Nutrition Safety Engineering Research Center of Cassia, Guilin 541006, China
- Key Laboratory of Industrialized Processing and Safety of Guangxi cuisine, Guilin Tourism University, Guilin 541006, China
| | - Yan Hu
- School of Food and Health, Guilin Tourism University, Guilin 541006, China
- Guangxi Zhuang Autonomous Region Industrial Processing and Nutrition Safety Engineering Research Center of Cassia, Guilin 541006, China
- Key Laboratory of Industrialized Processing and Safety of Guangxi cuisine, Guilin Tourism University, Guilin 541006, China
- Tourism and Culinary Institute, Yangzhou University, Yangzhou 225127, China
| | - Dong Zhao
- School of Food and Health, Guilin Tourism University, Guilin 541006, China
- Guangxi Zhuang Autonomous Region Industrial Processing and Nutrition Safety Engineering Research Center of Cassia, Guilin 541006, China
- Key Laboratory of Industrialized Processing and Safety of Guangxi cuisine, Guilin Tourism University, Guilin 541006, China
| | - Jinghan Wang
- School of Food and Health, Guilin Tourism University, Guilin 541006, China
- Guangxi Zhuang Autonomous Region Industrial Processing and Nutrition Safety Engineering Research Center of Cassia, Guilin 541006, China
- Key Laboratory of Industrialized Processing and Safety of Guangxi cuisine, Guilin Tourism University, Guilin 541006, China
| | - Zhigui He
- School of Food and Health, Guilin Tourism University, Guilin 541006, China
- Guangxi Zhuang Autonomous Region Industrial Processing and Nutrition Safety Engineering Research Center of Cassia, Guilin 541006, China
- Key Laboratory of Industrialized Processing and Safety of Guangxi cuisine, Guilin Tourism University, Guilin 541006, China
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Mao Y, Liu Q, Shao J, Yang L, Zhang X. Flavoromics Analysis of Passion Fruit-Roasted Chicken. Foods 2024; 13:2221. [PMID: 39063305 PMCID: PMC11276248 DOI: 10.3390/foods13142221] [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: 05/24/2024] [Revised: 07/01/2024] [Accepted: 07/12/2024] [Indexed: 07/28/2024] Open
Abstract
Currently, research on the flavor components and their dynamic changes in roasted chicken with a special flavor is rare. In this study, a passion fruit-roasted chicken was prepared, its characteristic flavor components were profiled by flavoromics, and their evolution patterns and precursors were determined. The results showed that the characteristic flavor component with the highest contribution rate was ethyl butyrate (50.44%). In particular, some unique flavor compounds were identified compared with other roasted chicken products available. The main volatile flavor components in all stages of processing were alcohols, esters, and hydrocarbons, 15 to 30 min of roasting is an important stage for establishing the aroma system, and at the end, hydrocarbons were the main volatile compounds. During the 30-day storage period, the characteristic flavor components included ethyl butyrate, ethyl maltol, β-caryophyllene, and guaiacene. In conclusion, passion fruit-roasted chicken contained many characteristic flavor components, which were mainly formed within 15 to 30 min of roasting and were basically stable during the 30-day storage period. In a word, this work prepared a novel roasted chicken and revealed its mechanism of flavor formation at different baking stages and storage periods, which provided references for industrial production.
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Affiliation(s)
| | | | | | | | - Xuewu Zhang
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (Y.M.); (Q.L.); (J.S.); (L.Y.)
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Wu F, Wang H, Lin Y, Qu Z, Zheng B, Feng S, Li X. 2-Heptanol inhibits Botrytis cinerea by accelerating amino acid metabolism and retarding membrane transport. FRONTIERS IN PLANT SCIENCE 2024; 15:1400164. [PMID: 38887459 PMCID: PMC11180792 DOI: 10.3389/fpls.2024.1400164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Accepted: 05/06/2024] [Indexed: 06/20/2024]
Abstract
During the postharvest storage of tomatoes, they are susceptible to infection by Botrytis cinerea, leading to significant economic losses. This study evaluated the antifungal potential of 2-heptanol (2-HE), a volatile biogenic compound, against B. cinerea and explored the underlying antifungal mechanism. The results indicated that 2-HE effectively suppressed the growth of B. cinerea mycelia both in vivo and in vitro and stimulated the activities of antioxidative enzymes, including superoxide dismutase (SOD), peroxidase (POD), and catalase (CAT) in tomatoes. Furthermore, 2-HE reduced spore viability, compromised membrane integrity, and resulted in increased levels of extracellular nucleic acids, protein content, and membrane lipid peroxidation. Transcriptomic analysis revealed that 2-HE disrupted the membrane transport system and enhanced amino acid metabolism, which led to intracellular nutrient depletion and subsequent B. cinerea cell death. Additionally, the 2-HE treatment did not negatively impact the appearance or quality of the tomatoes. In conclusion, the findings of this study offer insights into the use of 2-HE as a biocontrol agent in food and agricultural applications.
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Affiliation(s)
| | | | | | | | | | - Shun Feng
- School of Tropical Agriculture and Forest, National Key Laboratory of Tropcial Crop Breeding, Hainan University, Haikou, China
| | - Xinguo Li
- School of Tropical Agriculture and Forest, National Key Laboratory of Tropcial Crop Breeding, Hainan University, Haikou, China
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4
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Ye C, Zhang Z, Zhang ZH, He R, Zhao X, Gao X. Improving the Flavour of Enzymatically Hydrolysed Beef Liquid by Sonication. Foods 2023; 12:4460. [PMID: 38137264 PMCID: PMC10742968 DOI: 10.3390/foods12244460] [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: 10/11/2023] [Revised: 11/10/2023] [Accepted: 11/16/2023] [Indexed: 12/24/2023] Open
Abstract
Beef potentiator is an important flavour enhancer in the food industry, while it is prone to generating insufficient compounds with umami and sweet tastes and compounds with a fishy odour during enzymatic hydrolysis of beef, resulting in poor flavour of beef potentiator. It has been extensively reported that sonication is capable of improving food flavour. However, the effect of sonication on the flavour of enzymatically hydrolysed beef liquid (EHBL) was scarcely reported. Herein, we investigated the effect of sonication on the flavour of EHBL using quantitative descriptive analysis (QDA), physicochemical analysis and SPME-GC-olfactometry/MS. QDA showed that sonication had a significant effect on taste improvement and off-odour removal of EHBL. Compared with the control, sonication (40 kHz, 80 W/L) increased the contents of total nitrogen, formaldehyde nitrogen, total sugars, reducing sugars, free amino acids (FAAs) and hydrolysis degree of EHBL by 19.25%, 19.80%, 11.83%, 9.52%, 14.37% and 20.45%. Notably, sonication markedly enhanced the contents of sweet FAAs, umami FAAs and bitter FAAs of EHBL by 19.66%, 14.04% and 9.18%, respectively, which contributed to the taste improvement of EHBL. SPME-GC-olfactometry/MS analysis showed that aldehydes and alcohols were the main contributors to aroma compounds of EHBL, and sonication significantly increased the contents of key aroma compounds and alcohols (115.88%) in EHBL. Notably, sonication decreased the contents of fishy odorants, hexanoic acid and nonanal markedly by 35.29% and 26.03%, which was responsible for the aroma improvement of EHBL. Therefore, sonication could become a new potential tool to improve the flavour of EHBL.
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Affiliation(s)
| | | | | | | | | | - Xianli Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (C.Y.); (Z.Z.); (Z.-H.Z.); (R.H.); (X.Z.)
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Duan Y, Liu Z, Deng D, Zhang L, Yu Q, Ma G, Ma X, Guo Z, Chen C, He L. Effects of Salt Soaking Treatment on the Deodorization of Beef Liver and the Flavor Formation of Beef Liver Steak. Foods 2023; 12:3877. [PMID: 37893771 PMCID: PMC10606074 DOI: 10.3390/foods12203877] [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: 09/12/2023] [Revised: 10/17/2023] [Accepted: 10/19/2023] [Indexed: 10/29/2023] Open
Abstract
In this study, based on the evaluation of fishy value and sensory evaluation, this study determined that soaking in a 1% salt solution for 60 min had a significant impact on the deodorization of beef liver (p < 0.05). The results showed that salt infiltration promoted the release of fishy substances, improving the edible and processing performance of beef liver. The identification of flavor compounds in raw and roasted beef liver via GC-IMS implies that (E)-2-octenal-M, (E)-3-penten-2-one-M, ethyl acetate-M, ethyl acetate-D, and methanethiol are closely related to improving the flavor of beef liver; among them, (E)-2-octenal-M, (E)-3-penten-2-one-M, and methanethiol can cause beef liver odor, while nonanal-M, octanal-M, benzene acetaldehyde, n-hexanol-D, butyl propanoate-M, heptanal-D, heptanal-M, and 3-methylthiopropanal-M had significant effects on the flavor formation of beef liver steak. The determination of reducing sugars revealed that salt soaking had no significant effect on the reducing sugar content of beef liver, and the beef liver steak was significantly reduced (p < 0.05), proving that reducing sugars promoted the formation of beef liver steak flavor under roasting conditions. Fatty acid determination revealed that salt soaking significantly reduced the content of polyunsaturated fatty acids in beef liver (p < 0.05), promoting the process of fat degradation and volatile flavor production in the beef liver steak. Salt plays a prominent role in salting-out and osmosis during deodorization and flavor improvement. Through controlling important biochemical and enzymatic reactions, the release of flavor substances in a food matrix was increased, and a good deodorization effect was achieved, which lays a foundation for further research on the deodorization of beef liver and the flavor of beef liver steak.
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Affiliation(s)
| | | | | | - Li Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (Y.D.); (Z.L.); (D.D.); (Q.Y.); (G.M.); (X.M.); (Z.G.); (C.C.); (L.H.)
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6
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Wang H, Wang J, Wang Y, Gao S, Xu S, Zou X, Meng X. Characterization and Correlation of Dominant Microbiota and Flavor Development in Different Post-Mortem Processes of Beef. Foods 2023; 12:3266. [PMID: 37685199 PMCID: PMC10486546 DOI: 10.3390/foods12173266] [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: 08/12/2023] [Revised: 08/28/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
Post-mortem aging could enhance the unique flavors of beef via several biochemical pathways. The microbiota is one of the important factors in the flavor development of aging beef, but their potential relationship has rarely been studied. This study characterized the apparent meat quality, flavor profiles, and microbial communities of beef during the different post-mortem processes, followed by the investigation of the correlations between the dominant microbiota and key volatile compounds. The results showed that wet-aged beef has a higher product yield and more stable color than dry-aged beef, as evidenced by the significantly lower value of aging loss and discoloration (ΔE). According to the odor activity value, 11 out of 65 compounds were categorized as aroma-active components, and 9 of them, including 1-pentanol, 1-octen-3-ol, hexanal, nonanal, heptanal, octanal, 2-nonenal, (E)-, 2-octenal, (E)- and 2-decenal, (E)-, were enriched in beef wet-aged for 7 d. Significant variances were found in the microbial communities of different aging beef. Of these, 20 microbiota (with 10 bacterial and 10 fungal genera) were recognized as the dominant genus. Partial least squares regression combined with a correlation network model revealed that five microbial genera, including Trichosporon, Prauserella, Rhodotorula, Malassezia, and Corynebacterium, constituted the functional microbiota responsible for flavor formation in aging beef and were positively associated with ≥7 key volatile compounds (p < 0.05, |ρ| > 0.7). This study suggests that the application of wet aging within 7 d on beef is better for meat quality and provides novel insights into the mechanisms of flavor formation in post-mortem aging beef via functional microbiota.
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Affiliation(s)
- Hengpeng Wang
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (J.W.); (S.G.); (S.X.)
- International Joint Research Laboratory of Intelligent Agriculture and Agriproducts Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
- Engineering Technology Research Center of Yangzhou Prepared Cuisine, Yangzhou 225127, China
| | - Jipan Wang
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (J.W.); (S.G.); (S.X.)
| | - Yinlan Wang
- School of Food Science, Jiangsu College of Tourism, Yangzhou 225000, China;
| | - Sumin Gao
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (J.W.); (S.G.); (S.X.)
| | - Shuangyi Xu
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (J.W.); (S.G.); (S.X.)
| | - Xiaobo Zou
- International Joint Research Laboratory of Intelligent Agriculture and Agriproducts Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
| | - Xiangren Meng
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (J.W.); (S.G.); (S.X.)
- Engineering Technology Research Center of Yangzhou Prepared Cuisine, Yangzhou 225127, China
- Chinese Cuisine Promotion and Research Base, Yangzhou University, Yangzhou 225127, China
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Wang R, Liang M, Zhang Z, Wu Y, Liu Y. Comparison of Flavor Profile Relationship of Soy Sauce under Different Storage Conditions. Foods 2023; 12:2707. [PMID: 37509799 PMCID: PMC10378946 DOI: 10.3390/foods12142707] [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: 06/06/2023] [Revised: 07/09/2023] [Accepted: 07/12/2023] [Indexed: 07/30/2023] Open
Abstract
To elucidate the relation of flavor in soy sauce (SS) kept at room temperature (SSAT) and SS kept under accelerated aging condition (SSAA), four analytical instruments, including electronic nose (E-nose), electronic tongue (E-tongue), gas chromatography-mass spectrometry-olfactory combined with solvent assisted flavor evaporation, and amino acid analyzer, were applied for analyzing the overall flavor profiles and flavor constituents in SSAT and SSAA. The results of E-nose and E-tongue showed overall flavor profile in SSAT for 3 weeks was similar to that of SSAA for 1 week, and 6 weeks (SSAT) was similar to 2 weeks (SSAA). In SS, a total of 35 odor-active compounds were identified and quantitated, and 22 compounds with odor activity value ≥1 were determined as key odorants. The compounds with the highest concentration were 4-hydroxy-2,5-dimethyl-3(2H)-furanone (28,756 μg/mL), followed by acetic acid (8838 μg/mL) and maltol (7984 μg/mL). The heatmap and hierarchical cluster analysis indicated that the concentrations of key odorants and amino acids in SSAT for 3 weeks was close to those of SSAA for 1 week, and 6 weeks (SSAT) was similar to 2 weeks (SSAA). Based on the results obtained above, it was concluded that the flavor changes in SSAA for 1 week were equivalent to those in SSAT for 3 weeks.
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Affiliation(s)
- Rui Wang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Miao Liang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Zhimin Zhang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Yajian Wu
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Yuping Liu
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
- School of Light Industry, Beijing Technology & Business University, Beijing 100048, China
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Wan J, Liu Q, Ma C, Muhoza B, Huang Y, Sun M, Song S, Ho CT. Characteristic flavor fingerprint disclosure of dzo beef in Tibet by applying SAFE-GC-O-MS and HS-GC-IMS technology. Food Res Int 2023; 166:112581. [PMID: 36914343 DOI: 10.1016/j.foodres.2023.112581] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Revised: 01/30/2023] [Accepted: 02/04/2023] [Indexed: 02/11/2023]
Abstract
To understand the overall flavor of the dzo beef, fatty acids, volatile compounds and aroma profiles of dzo beef samples (raw beef (RB), broth (BT) and cooked beef (CB)) were investigated by head-space-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and gas chromatography-mass spectrometry (GC-MS). The fatty acid analysis showed a decrease in the ratio of polyunsaturated fatty acids, such as linoleic acid, which decreased from 2.60 % in RB to 0.51 % in CB. The principal component analysis (PCA) showed that HS-GC-IMS was able to distinguish different samples. A total of 19 characteristic compounds with odor activity value (OAV) > 1 were identified by gas chromatography-olfactometry (GC-O). Fruity, caramellic, fatty and fermented attributes were enhanced after stewing. Butyric acid and 4-methylphenol were responsible for the stronger off-odor in RB. 3-Hydroxy-2-butanone and 2,5-dimethyl-4-hydroxy-3(2H)-furanone with buttery and caramellic attributes were dominated in BT, while (E)-2-nonenal, (E,E)-2,4-decadienal and (E,E)-2,4-nonadienal prominently conferred fatty attribute on CB. Furthermore, anethole with anisic aroma was first identified in beef, which may be one of the typical chemical markers that distinguish dzo beef from other varieties.
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Affiliation(s)
- Junwen Wan
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Qian Liu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Changzhong Ma
- Department of Food Science, Tibet Agricultural and Animal Husbandry University, Tibet 860000, China
| | - Bertrand Muhoza
- College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China
| | - Yaling Huang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Min Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Shiqing Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA.
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Vilar EG, O'Sullivan MG, Kerry JP, Kilcawley KN. Volatile organic compounds in beef and pork by gas chromatography‐mass spectrometry: A review. SEPARATION SCIENCE PLUS 2022. [DOI: 10.1002/sscp.202200033] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Elena Garicano Vilar
- Food Quality & Sensory Science Department Teagasc Food Research Centre, Moorepark Ireland
- School of Food and Nutritional Science University College Cork Cork Ireland
| | | | - Joseph P. Kerry
- School of Food and Nutritional Science University College Cork Cork Ireland
| | - Kieran N. Kilcawley
- Food Quality & Sensory Science Department Teagasc Food Research Centre, Moorepark Ireland
- School of Food and Nutritional Science University College Cork Cork Ireland
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Hwang SH, Lee J, Nam TG, Koo M, Cho YS. Changes in physicochemical properties and bacterial communities in aged Korean native cattle beef during cold storage. Food Sci Nutr 2022; 10:2590-2600. [PMID: 35959261 PMCID: PMC9361455 DOI: 10.1002/fsn3.2864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 03/07/2022] [Accepted: 03/08/2022] [Indexed: 11/10/2022] Open
Abstract
During refrigerated storage, aged beef is liable to undergo alterations in its physicochemical properties. This study aimed to evaluate changes in the community of microorganisms, volatile compounds, and amino acids in aged beef under cold storage conditions. In addition, volatile basic nitrogen (VBN) values were measured to determine the putrefaction degree. Raw-, dry-, and wet-aged beef were stored at 4°C for 21 days. The initial pH of beef under the three conditions ranged from 5.52 to 5.60 and decreased from 5.04 to 5.33 over time. After 21 days, VBN values ranged 20.53-22.59 mg/100 g, which exceeded the standard of spoilage (20 mg/100 g) in the Korean Food Code. As time passed, numbers of psychrophilic and lactic acid bacteria increased in the raw beef. In contrast, number of mesophilic, psychrophilic, and lactic acid bacteria decreased in dry- and wet-aged beef. Among the volatile substances and amino acids, 2,3-butanedione, 2-butanone, tyrosine, and arginine contributed the most to the high VBN levels in aged beef, where the VBN was 21 mg/100 g at 21 days, which was beyond the acceptable limit. In conclusion, clear alterations were observed in the physicochemical properties and microorganism communities in cold-stored aged beef, providing basic information that could benefit the beef industry and boost consumer acceptance.
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Affiliation(s)
- Sun Hye Hwang
- Food Analysis CenterKorea Food Research InstituteWanju‐gunKorea
- Department of Food Science and BiotechnologySungkyunkwan UniversitySuwonKorea
| | - JaeHwan Lee
- Department of Food Science and BiotechnologySungkyunkwan UniversitySuwonKorea
| | - Tae Gyu Nam
- Major of Food Science and BiotechnologyDivision of Bio‐ConvergenceKyonggi UniversitySuwonKorea
| | - Minseon Koo
- Food Analysis CenterKorea Food Research InstituteWanju‐gunKorea
| | - Yong Sun Cho
- Food Analysis CenterKorea Food Research InstituteWanju‐gunKorea
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11
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Yılmaz E, Toksöz B. Flaxseed oil-wax oleogels replacement for tallowfat in sucuk samples provided higher concentrations of polyunsaturated fatty acids and aromatic volatiles. Meat Sci 2022; 192:108875. [PMID: 35671628 DOI: 10.1016/j.meatsci.2022.108875] [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: 03/23/2022] [Revised: 05/20/2022] [Accepted: 05/28/2022] [Indexed: 10/18/2022]
Abstract
The aims of the present study were to partially replace tallowfat with oleogels in sucuk formulations, and compare the samples. Flaxseed oil-sunflower wax (SWO) and beeswax oleogels (BWO) were included at 17.17% in the same recipe against control with tallowfat. Sucuk-BWO had higher fat and lower moisture contents. There were color and pH differences, and weight (16.56%) and cooking loss (16.03%) values were highest in the control sample. Sucuk-SWO and Sucuk-BWO had around 32.20% and 33.32% of polyunsaturated fatty acids, while it was only 1.86% in the control sample. The instrumental texture values of oleogel-containing samples were usually lower. The number of volatiles were 11, 14, and 20 in control, Sucuk-SWO, and Sucuk-BWO samples. Almost all sensory descriptive attributes (appearance, hardness, chewiness, fattiness, juiciness, aroma, and flavor) were lower in the oleogel-containing samples. Likewise, consumer hedonic scores of the oleogel-containing samples were lower. Overall, oleogel replacement in sucuk yielded some nutritional benefits, but improvements are required for other quality traits.
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Affiliation(s)
- Emin Yılmaz
- Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering, 17020 Çanakkale, Turkey.
| | - Buse Toksöz
- Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering, 17020 Çanakkale, Turkey
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12
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Ojangba T, Zhang L, Boamah S, Gao Y, Wang Z, Alhassan MW. Effect of Salt (Sodium Chloride) Replacement With Potassium Chloride, High Pressure Processing, and Cold Storage at 4°C on Beef Sausage Volatile Compounds. Front Nutr 2022; 9:856089. [PMID: 35495949 PMCID: PMC9047917 DOI: 10.3389/fnut.2022.856089] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Accepted: 03/16/2022] [Indexed: 12/02/2022] Open
Abstract
This study aimed to investigate the partial substitution of 0, 25 and 50% sodium chloride (NaCl) by potassium chloride (KCl) coupled with high-pressure processing (HPP) effects on volatile compounds and lipid oxidation of beef sausage at five (0, 3, 7, 14, and 21) different cold storage days (4°C). The odor activity values (OAV) of the various compounds were visualized by heat map analysis. Thiobarbituric acid reactive substances (TBARS) of the samples treated with 100% NaCl and HPP increased by an average of 0.52 ± 0.01 mg MDA/kg compared with the control (100% NaCl-no HPP) across the 21 storage days. In addition, 50% NaCl substitution with KCl in combinations with HPP treatments increased TBARS across the 21 storage days by an average of 0.40 ± 0.02 mg MDA/kg compared with no HPP treatment. However, on day 3, there was a sharp decrease in TBARS by an average of 0.10 ± 0.01 mg MDA/kg compared with days 0, 7, 14, and 21 in all treatments. At the end of 21 days of storage, a total of 227 volatile compounds were identified and quantified in the beef sausage, including 43 aldehydes, 46 phenols, 8 ketones, 30 alcohols, 14 acids, 12 esters, 27 terpenes, and 47 alkanes. However, no ketone compounds were detected on days 7, 14 and 21; esters on day 14 and acids on days 14 and 21 in the samples treated with or without HPP across the salts levels. However, high OAVs (OAV > 1) were obtained after partial substitution of NaCl with KCl at 25 and 50% with HPP treatment compared to the samples not treated with HPP. The aroma perceived in the beef sausage was due to compounds with the highest OAVs such as; pentadecanal, benzyl carbazate, anethole, myristicin, o-cresol, phenylacetaldehyde and (E)-methyl isoeugenol, pentadecanal, hexanoic acid, octanoic acid, eugenol, trans-2-nonenal, trans-2-octenal, trans-2-decenal, 2-butyl-1-octanol, 2,3-butanedione, ethyl hexanoate, ethyl octanoate, (-)-4-terpineol which had an OAV > 1 as compared to the other compounds with an OAV < 1. In conclusion, 25 and 50% NaCl partial replacement with KCl coupled with HPP technique can be considered in producing low-NaCl beef sausage in order to improve the flavor and decrease lipid oxidation during cold storage.
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Affiliation(s)
- Theodora Ojangba
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
- Department of Food Science and Technology, University for Development Studies, Tamale, Ghana
| | - Li Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Solomon Boamah
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
- Department of Food Science and Technology, University for Development Studies, Tamale, Ghana
| | - Yanlei Gao
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Zhuo Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Martha Wunnam Alhassan
- Department of Food Science and Technology, University for Development Studies, Tamale, Ghana
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Sangaré M, Karoui R. Evaluation and monitoring of the quality of sausages by different analytical techniques over the last five years. Crit Rev Food Sci Nutr 2022; 63:8136-8160. [PMID: 35333686 DOI: 10.1080/10408398.2022.2053059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Sausages are among the most vulnerable and perishable products, although those products are an important source of essential nutrients for human organisms. The evaluation of the quality of sausages becomes more and more required by consumers, producers, and authorities to thwarter falsification. Numerous analytical techniques including chemical, sensory, chromatography, and so on, are employed for the determination of the quality and authenticity of sausages. These methods are expensive and time consuming, and are often sensitive to significant sources of variation. Therefore, rapid analytical techniques such as fluorescence spectroscopy, near infrared (NIR), mid infrared (MIR), nuclear magnetic resonance (NMR), among others were considered helpful tools in this domain. This review will identify current gaps related to different analytical techniques in assessing and monitoring the quality of sausages and discuss the drawbacks of existing analytical methods regarding the quality and authenticity of sausages from 2015 up to now.
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Affiliation(s)
- Moriken Sangaré
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, BioEcoAgro, Lens, France
- Institut Supérieur des Sciences et Médecine Vétérinaire de Dalaba, Département de Technologie et Contrôle des Produits Alimentaires, DTCPA, ISSMV/Dalaba, Guinée
- Univ. Gamal Abdel Nasser de Conakry, Guinée, Uganc, Guinée
| | - Romdhane Karoui
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, BioEcoAgro, Lens, France
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14
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Wang S, Liu H, Xie T, Zhang N, Sun J, Chen H, Sun B. Study on volatile aroma compounds in donkey broths of different stewing time. FLAVOUR FRAG J 2022. [DOI: 10.1002/ffj.3689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Shuqi Wang
- Beijing Key Laboratory of Flavor Chemistry School of Light Industry Beijing Technology and Business University Beijing China
| | - Haoyue Liu
- Beijing Key Laboratory of Flavor Chemistry School of Light Industry Beijing Technology and Business University Beijing China
| | - Tian Xie
- Beijing Key Laboratory of Flavor Chemistry School of Light Industry Beijing Technology and Business University Beijing China
| | - Ning Zhang
- Beijing Key Laboratory of Flavor Chemistry School of Light Industry Beijing Technology and Business University Beijing China
| | - Jie Sun
- Beijing Key Laboratory of Flavor Chemistry School of Light Industry Beijing Technology and Business University Beijing China
| | - Haitao Chen
- Beijing Key Laboratory of Flavor Chemistry School of Light Industry Beijing Technology and Business University Beijing China
| | - Baoguo Sun
- Beijing Key Laboratory of Flavor Chemistry School of Light Industry Beijing Technology and Business University Beijing China
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15
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Yao L, Zhang Y, Qiao Y, Wang C, Wang X, Chen B, Kang J, Cheng Z, Jiang Y. A comparative evaluation of nutritional characteristics, physical properties, and volatile profiles of sweet corn subjected to different drying methods. Cereal Chem 2021. [DOI: 10.1002/cche.10507] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Lianmou Yao
- Research Center for Agricultural Products Preservation and Processing Shanghai Academy of Agricultural Sciences Shanghai PR China
| | - Yi Zhang
- Research Center for Agricultural Products Preservation and Processing Shanghai Academy of Agricultural Sciences Shanghai PR China
| | - Yongjin Qiao
- Research Center for Agricultural Products Preservation and Processing Shanghai Academy of Agricultural Sciences Shanghai PR China
| | - Chunfang Wang
- Research Center for Agricultural Products Preservation and Processing Shanghai Academy of Agricultural Sciences Shanghai PR China
| | - Xiao Wang
- Research Center for Agricultural Products Preservation and Processing Shanghai Academy of Agricultural Sciences Shanghai PR China
| | - Bingjie Chen
- Research Center for Agricultural Products Preservation and Processing Shanghai Academy of Agricultural Sciences Shanghai PR China
| | - Ji Kang
- State Key Laboratory of Food Nutrition and Safety College of Food Science and Technology Tianjin University of Science and Technology Tianjin PR China
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Li X, Xie W, Bai F, Wang J, Zhou X, Gao R, Xu X, Zhao Y. Influence of thermal processing on flavor and sensory profile of sturgeon meat. Food Chem 2021; 374:131689. [PMID: 34875433 DOI: 10.1016/j.foodchem.2021.131689] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 10/30/2021] [Accepted: 11/24/2021] [Indexed: 11/04/2022]
Abstract
Sensory analysis and instrumental techniques were used to investigate the effect of thermal processing on sturgeon meat flavor. A lexicon consisted of 26 descriptors was established for the sensory evaluation of raw and steamed sturgeon meat (4, 8, 12, 16, 20 min at 100 °C). Ten odor attributes generated by Check-all-that-apply and Free Choice Profiling methods were selected as characteristic descriptors, which were "fishy, meaty, oily/fatty, salty, umami, ammonia/rancid, grass, fresh, earthy, and visceral". Aroma compounds were extracted by headspace-solid phase micro extraction (HS-SPME). A total of 63 and 62 volatiles were identified by gas chromatography equipped with mass spectrometry and olfactometry (GC-MS-O) and GC-ion mobility spectrometry (GC-IMS). Phospholipids accounted for 67.05% in 173 differential metabolites identified via untargeted metabolomics. 47 kinds of phosphatidylethanolamines were significantly correlated with the formation of aldehydes. This study provides a theoretical basis for regulating the flavor formation of thermal-processed aquatic products.
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Affiliation(s)
- Xuefei Li
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Wei Xie
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Fan Bai
- Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China.
| | - Jinlin Wang
- Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China
| | - Xiaodong Zhou
- Hisense (Shandong) Refrigerator Co., Ltd., 266100 Qingdao, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Xinxing Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
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17
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GC-MS-Olfactometric Screening of Potent Aroma Compounds in Pulps and Peels of Two Popular Turkish Fig (Ficus carica L.) Cultivars by Application of Aroma Extract Dilution Analysis. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02057-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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18
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Pisinov B, Ivanović S, Živković D, Vranić D, Stajić S. Profile of volatile compounds in frankfurters from culled goat meat during cold storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15410] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Boris Pisinov
- Department of Food Safety Institute of Veterinary Medicine of Serbia Belgrade Serbia
| | - Snežana Ivanović
- Department of Food Safety Institute of Veterinary Medicine of Serbia Belgrade Serbia
| | - Dušan Živković
- Faculty of Agriculture, Department of Animal Source Food Technology University of Belgrade Belgrade Serbia
| | - Danijela Vranić
- Department of Chemical and Physical‐Chemical Research Institute of Meat Hygiene and Technology Belgrade Serbia
| | - Slaviša Stajić
- Faculty of Agriculture, Department of Animal Source Food Technology University of Belgrade Belgrade Serbia
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19
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Lee D, Lee HJ, Yoon JW, Kim M, Jo C. Effect of Different Aging Methods on the Formation of Aroma Volatiles in Beef Strip Loins. Foods 2021; 10:foods10010146. [PMID: 33445674 PMCID: PMC7828147 DOI: 10.3390/foods10010146] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 01/08/2021] [Accepted: 01/10/2021] [Indexed: 11/16/2022] Open
Abstract
This study investigated the effects of different aging methods on the changes in the concentrations of aroma volatiles of beef. One half (n = 15) of the beef strip loins were dry-aged, and the other half were wet-aged, and both aging processes continued for 28 days. The aroma volatiles from dry- and wet-aged samples were analyzed at seven-day intervals (n = 3 for each aging period). As the aging period increased, dry-aged beef showed higher concentrations of volatile compounds than those in wet-aged beef (p < 0.05). Most changes in the concentrations of aroma volatiles of dry-aged beef were associated with propanal, 2-methylbutanal, 2-methylpropanal, 1-butanamine, trimethylamine, 2-methyl-2-propanethiol, and ethyl propanoate, which were mainly produced by lipid oxidation and/or microbial activity (e.g., proteolysis and lipolysis) during the dry aging period. Therefore, we suggest that the differences in aroma between dry- and wet-aged beef could result from increased lipid oxidation and microbial activity in dry-aged beef possibly owing to its ambient exposure to oxygen.
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Affiliation(s)
- Dongheon Lee
- Center for Food and Bioconvergence, Department of Agricultural Biotechnology, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea; (D.L.); (H.J.L.); (J.W.Y.); (M.K.)
| | - Hyun Jung Lee
- Center for Food and Bioconvergence, Department of Agricultural Biotechnology, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea; (D.L.); (H.J.L.); (J.W.Y.); (M.K.)
| | - Ji Won Yoon
- Center for Food and Bioconvergence, Department of Agricultural Biotechnology, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea; (D.L.); (H.J.L.); (J.W.Y.); (M.K.)
| | - Minsu Kim
- Center for Food and Bioconvergence, Department of Agricultural Biotechnology, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea; (D.L.); (H.J.L.); (J.W.Y.); (M.K.)
| | - Cheorun Jo
- Center for Food and Bioconvergence, Department of Agricultural Biotechnology, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea; (D.L.); (H.J.L.); (J.W.Y.); (M.K.)
- Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea
- Correspondence: ; Tel.: +82-2-880-4804
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20
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Ramadan NS, Wessjohann LA, Mocan A, C Vodnar D, H. El-Sayed N, A. El-Toumy S, Abdou Mohamed D, Abdel Aziz Z, Ehrlich A, A. Farag M. Nutrient and Sensory Metabolites Profiling of Averrhoa Carambola L. (Starfruit) in the Context of Its Origin and Ripening Stage by GC/MS and Chemometric Analysis. Molecules 2020; 25:molecules25102423. [PMID: 32455938 PMCID: PMC7287910 DOI: 10.3390/molecules25102423] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 05/14/2020] [Accepted: 05/17/2020] [Indexed: 12/21/2022] Open
Abstract
Averrhoa carambola L. is a tropical tree with edible fruit that grows at different climatic conditions. Despite its nutritive value and reported health benefits, it is a controversial fruit owing to its rich oxalate content. The present study aimed at investigating aroma and nutrient primary metabolites distribution in A. carambola fruits grown in Indonesia, Malaysia (its endemic origin) versus Egypt, and at different ripening stages. Two techniques were employed to assess volatile and non-volatile metabolites including headspace solid-phase micro-extraction (HS-SPME) joined with gas chromatography coupled with mass-spectrometry (GC-MS) and GC-MS post silylation, respectively. Twenty-four volatiles were detected, with esters amounting for the major class of volatiles in Egyptian fruit at ca. 66%, with methyl caproate as the major component, distinguishing it from other origins. In contrast, aldehydes predominated tropically grown fruits with the ether myristicin found exclusively in these. Primary metabolites profiling led to the identification of 117 metabolites viz. sugars, polyols and organic acids. Fructose (38–48%) and glucose (21–25%) predominated sugar compositions in ripe fruits, whereas sorbitol was the major sugar alcohol (2.4–10.5%) in ripe fruits as well. Oxalic acid, an anti-nutrient with potential health risks, was the major organic acid detected in all the studied fruits (1.7–2.7%), except the Malaysian one (0.07%). It increases upon fruit ripening, including considerable amounts of volatile oxalate esters detected via SPME, and which must not be omitted in total oxalate determinations for safety assessments.
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Affiliation(s)
- Nehal S. Ramadan
- Chemistry of Tanning Materials and Leather Technology Department, National Research Centre, Dokki, Cairo 12622, Egypt; (N.S.R.); (N.H.E.-S.); (S.A.E.-T.)
| | - Ludger A. Wessjohann
- Leibniz Institute of Plant Biochemistry, Department Bioorganic Chemistry, Weinberg 3, D-06120 Halle (Saale), Germany;
- Correspondence: (L.A.W.); (M.A.F.); Tel.: +011-202-2362245 (M.A.F.); Fax: +011-202-25320005 (M.A.F.)
| | - Andrei Mocan
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Iuliu Hatieganu University of Medicine and Pharmacy, 400372 Cluj-Napoca, Romania;
- Laboratory of Chromatography, Institute of Advanced Horticulture Research of Transylvania, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Dan C Vodnar
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania;
| | - Nabil H. El-Sayed
- Chemistry of Tanning Materials and Leather Technology Department, National Research Centre, Dokki, Cairo 12622, Egypt; (N.S.R.); (N.H.E.-S.); (S.A.E.-T.)
| | - Sayed A. El-Toumy
- Chemistry of Tanning Materials and Leather Technology Department, National Research Centre, Dokki, Cairo 12622, Egypt; (N.S.R.); (N.H.E.-S.); (S.A.E.-T.)
| | - Doha Abdou Mohamed
- Nutrition and Food Sciences Department, National Research Centre, Dokki, Cairo 12622, Egypt;
| | - Zeinab Abdel Aziz
- Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr El Aini St., P.B. 11562 Cairo, Egypt;
| | - Anja Ehrlich
- Leibniz Institute of Plant Biochemistry, Department Bioorganic Chemistry, Weinberg 3, D-06120 Halle (Saale), Germany;
| | - Mohamed A. Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr El Aini St., P.B. 11562 Cairo, Egypt;
- Department of Chemistry, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt
- Correspondence: (L.A.W.); (M.A.F.); Tel.: +011-202-2362245 (M.A.F.); Fax: +011-202-25320005 (M.A.F.)
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21
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Gkarane V, Allen P, Brunton NP, Gravador RS, Claffey NA, Harrison SM, Diskin MG, Fahey AG, Farmer LJ, Moloney AP, Monahan FJ. Volatile and sensory analysis to discriminate meat from lambs fed different concentrate-based diets. ANIMAL PRODUCTION SCIENCE 2020. [DOI: 10.1071/an19349] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Context
Diet is one the most important pre-slaughter factors that potentially influences meat quality, but its effect on flavour quality remains equivocal.
Aim
The aim of the present study was to investigate the effect of diet composition on the flavour and sensory quality of meat from Texel × Scottish Blackface ram lambs.
Methods
Groups of 11 lambs were assigned to one of the following four dietary treatments for 54 days before slaughter: a concentrate containing barley, maize and soybean (C treatment); C supplemented with a saturated fat source (Megalac®); C supplemented with protected linseed oil; a by-product-based diet containing citrus pulp, distillers grain and soybean. Samples of cooked M. longissimus thoracis et lumborum were subjected to volatile analysis involving solid-phase microextraction followed by gas chromatography–mass spectrometry and to sensory analysis performed by a trained panel.
Key results
Univariate analysis of volatile data and sensory data showed few differences due to dietary treatments. However, multivariate analysis of the volatile data, and to a lesser extent the sensory profile data, showed potential to discriminate between lamb meat samples, on the basis of the different dietary treatments.
Conclusions
The inclusion of certain dietary ingredients in the diets of lambs to enhance the nutritional profile of lamb meat (through increasing n-3 fatty acid content) or to reduce feed-formulation costs (through the use of by-products) has minor effects on sensory quality but permits some discrimination between dietary treatments following the application of multivariate analysis.
Implications
The application of the findings is in allowing lamb producers to use alternative feed types without affecting the sensory quality of lamb negatively, but with the potential to discriminate lamb meat on the basis of its dietary background.
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Performance of mechanically deboned chicken meat protein coatings containing thyme or clove essential oil for storage quality improvement of beef sucuks. Meat Sci 2019; 158:107912. [DOI: 10.1016/j.meatsci.2019.107912] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Revised: 08/09/2019] [Accepted: 08/09/2019] [Indexed: 01/12/2023]
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23
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Liu Y, Cheng H, Liu H, Ma R, Ma J, Fang H. Fermentation by Multiple Bacterial Strains Improves the Production of Bioactive Compounds and Antioxidant Activity of Goji Juice. Molecules 2019; 24:molecules24193519. [PMID: 31569407 PMCID: PMC6804111 DOI: 10.3390/molecules24193519] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2019] [Revised: 09/24/2019] [Accepted: 09/26/2019] [Indexed: 01/07/2023] Open
Abstract
Microorganisms can be used for enhancing flavors or metabolizing functional compounds. The fermented-food-derived bacterial strains comprising Bacillus velezensis, Bacillus licheniformis, and Lactobacillus reuteri mixed with Lactobacillus rhamnosus and Lactobacillus plantarum were used to ferment goji berry (Lycium barbarum L.) juice in this study. The fermentation abilities and antioxidant capacities of different mixtures of multiple strains in goji juice were compared. The results showed that the lactic acid contents increased 9.24-16.69 times from 25.30 ± 0.71 mg/100 mL in goji juice fermented using the SLV (Lactobacillus rhamnosus, Lactobacillus reuteri, and Bacillus velezensis), SZP (Lactobacillus rhamnosus, Lactobacillus plantarum, and Bacillus licheniformis), and SZVP (Lactobacillus rhamnosus, Lactobacillus plantarum, Bacillus velezensis, and Bacillus licheniformis) mixtures, and the protein contents increased 1.31-2.11 times from 39.23 ± 0.67 mg/100 mL. In addition, their contents of volatile compounds increased with positive effects on aroma in the fermented juices. Conversion of the free and bound forms of phenolic acids and flavonoids in juice was influenced by fermentation, and the antioxidant capacity improved significantly. Fermentation enhanced the contents of lactic acid, proteins, volatile compounds, and phenols. The antioxidant capacity was strongly correlated with the phenolic composition.
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Affiliation(s)
- Yuxuan Liu
- College of Agriculture, Ningxia University, Yinchuan 750021, China.
- Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, China.
| | - Huan Cheng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.
| | - Huiyan Liu
- College of Agriculture, Ningxia University, Yinchuan 750021, China.
- Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, China.
| | - Ruoshuang Ma
- College of Agriculture, Ningxia University, Yinchuan 750021, China.
- Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, China.
| | - Jiangtao Ma
- College of Agriculture, Ningxia University, Yinchuan 750021, China.
- Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, China.
| | - Haitian Fang
- College of Agriculture, Ningxia University, Yinchuan 750021, China.
- Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, China.
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