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Pinton MB, Lorenzo JM, Dos Santos BA, Correa LP, Padilha M, Trindade PCO, Cichoski AJ, Bermúdez R, Purriños L, Campagnol PCB. Evaluation of nutritional, technological, oxidative, and sensory properties of low-sodium and phosphate-free mortadellas produced with bamboo fiber, pea protein, and mushroom powder. Meat Sci 2024; 216:109588. [PMID: 38964226 DOI: 10.1016/j.meatsci.2024.109588] [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: 04/25/2024] [Revised: 06/26/2024] [Accepted: 06/30/2024] [Indexed: 07/06/2024]
Abstract
This study examined the effects of replacing alkaline phosphate (AP) with bamboo fiber (BF), isolated pea protein (PP), and mushroom powder (MP) on the nutritional, technological, oxidative, and sensory characteristics of low-sodium mortadellas. Results indicated that this reformulation maintained the nutritional quality of the products. Natural substitutes were more effective than AP in reducing water and fat exudation. This led to decreased texture profile analysis (TPA) values such as hardness, cohesiveness, gumminess, and chewiness. The reformulation reduced the L* values and increased the b* values, leading to color modifications rated from noticeable to appreciable according to the National Bureau of Standards (NBS) index. Despite minor changes in oxidative stability indicated by increased values in TBARS (from 0.19 to 0.33 mg MDA/kg), carbonyls (from 2.1 to 4.4 nmol carbonyl/mg protein), and the volatile compound profile, the sensory profile revealed a beneficial increase in salty taste, especially due to the inclusion of MP, which was enhanced by the synergy with BF and PP. In summary, the results confirmed the potential of natural alternatives to replace chemical additives in meat products. Incorporating natural antioxidants into future formulations could address the minor oxidation issues observed and enhance the applicability of this reformulation strategy.
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Affiliation(s)
- Mariana Basso Pinton
- Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense 32900, Spain; Area de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain
| | | | - Leticia Pereira Correa
- Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil
| | - Milena Padilha
- Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil
| | | | | | - Roberto Bermúdez
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense 32900, Spain
| | - Laura Purriños
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense 32900, Spain
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Wu H, He Z, Yang L, Li H. The Characterization of the Key Aroma Compounds in Non-Smoked Bacon by Instrumental and Sensory Methods. Foods 2024; 13:1260. [PMID: 38672932 PMCID: PMC11049224 DOI: 10.3390/foods13081260] [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: 03/26/2024] [Revised: 04/16/2024] [Accepted: 04/17/2024] [Indexed: 04/28/2024] Open
Abstract
The aroma profiles in non-smoked bacon were investigated via GC-O-MS, GC × GC-TOFMS, and GC-IMS. GC-O-MS is advantageous for detecting aldehydes. GC × GC-TOFMS is more sensitive to hydrocarbons and alcohols, while GC-IMS detects a balanced range of categories. Only 9 of the 239 detected volatiles were identifiable by all three methods. Therefore, the combination of all three methods proved to be the most effective way to comprehensively analyze the aroma profiles of bacon. Recombination and omission tests were performed using aroma compounds with a flavor dilution (FD) factor greater than 27; five volatiles were identified as key aroma compounds in non-smoked bacon, including hexanal, (E,E)-2,4-decadienal, 1-octen-3-ol, dihydro-5-pentyl-2(3H)-furanone, and 3-methyl-butanoic acid. Among these, hexanal and 1-octen-3-ol exhibited relatively high FD factors and odor activity values (OAVs), so they were confirmed as the primary contributors. Meanwhile, seven volatiles contributed to the unique aroma of non-smoked bacon in different regions. The difference in the aroma of bacon in different regions is mainly due to the content of various volatiles rather than the type. A comprehensive analysis of the aroma in non-smoked bacon can reveal theoretical information for improving the process and quality control of the product.
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Affiliation(s)
- Han Wu
- College of Food Science, Chongqing Engineering Research Center of Regional Food, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China; (H.W.); (Z.H.); (L.Y.)
| | - Zhifei He
- College of Food Science, Chongqing Engineering Research Center of Regional Food, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China; (H.W.); (Z.H.); (L.Y.)
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Li Yang
- College of Food Science, Chongqing Engineering Research Center of Regional Food, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China; (H.W.); (Z.H.); (L.Y.)
| | - Hongjun Li
- College of Food Science, Chongqing Engineering Research Center of Regional Food, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China; (H.W.); (Z.H.); (L.Y.)
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
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3
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Wu H, He Z, Yang L, Li H. Generation of key aroma compounds in fat and lean portions of non-smoked bacon induced via lipid pyrolysis reaction. Food Chem 2024; 437:137684. [PMID: 37926027 DOI: 10.1016/j.foodchem.2023.137684] [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: 07/25/2023] [Revised: 09/18/2023] [Accepted: 10/04/2023] [Indexed: 11/07/2023]
Abstract
This study explored the evolution of key aroma compounds and their lipid precursors in the lean (LN) and fat (FT) portions of non-smoked bacon during hot air drying. The results showed that the LN portion contained most of the aroma compounds in the bacon (>88%). The volatile content of the FT portion increased as the drying time increased, whereas that of the LN portion reached a maximum within 24 h and then decreased. Based on the highest volatile contents (4889.48 ± 202.06 µg/kg) and sensory scores, 24 h was considered the optimal drying time. For key aroma compounds, hexanal and 2,3-octanedione were derived from free fatty acids and polar lipids. Notably, 1-octen-3-ol was generated only from polar lipids in the FT and LN portions. The 2-undecenal and (E, E)-2,4-decadienal were produced by the oxidation of neutral lipids in the FT portion. Dihydro-5-pentyl-2(3H)-furanone was derived from polar lipids in the LN portion. Altogether, these findings provide theoretical insights into improving the aroma of bacon by optimizing raw material selection and processing methods.
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Affiliation(s)
- Han Wu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Zhifei He
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Li Yang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongjun Li
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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4
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Babič K, Strojnik L, Ćirić A, Ogrinc N. Optimization and validation of an HS-SPME/GC-MS method for determining volatile organic compounds in dry-cured ham. Front Nutr 2024; 11:1342417. [PMID: 38362102 PMCID: PMC10867123 DOI: 10.3389/fnut.2024.1342417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Accepted: 01/15/2024] [Indexed: 02/17/2024] Open
Abstract
The formation of volatile organic compounds (VOCs) in dry-cured ham is a result of different biochemical and enzymatic processes. Moreover, accurately quantifying these VOCs is challenging since ham is a complex matrix, which contains compounds from various chemical families and a wide range of volatilities of different molecular masses. In this study, we systematically optimized and validated an analytical method for quantifying VOCs in dry-cured ham using headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Optimal SPME conditions were determined through both an experimental procedure (one-factor-at-a-time) and response surface methodology (RSM), revealing that a 60-min equilibration at 70°C, a 60-min extraction at the same temperature, and a 4-min desorption time at 250°C provided the most favorable results. To enhance quantitation, twelve multiple internal standards (ISTDs) were employed to address and improve the quantitation of the 12 VOCs. Method validation covered aspects of linearity, limits of detection (LOD: 0.03-1.13 mg kg-1), limits of quantitation (LOQ: 0.09-3.41 mg kg-1), and working ranges (0.01-19.1 mg kg-1). The practical application of this optimized method was demonstrated by analyzing dry-cured ham samples (n = 4), sourced from the Slovenian market. The initial statistical evaluation indicates that different types of dry-cured hams can be differentiated (with an 83.1% of accuracy) according to their aromatic profile. However, a larger sample size would be required to provide a more comprehensive assessment.
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Affiliation(s)
- Katja Babič
- Jožef Stefan International Postgraduate School, Ljubljana, Slovenia
- Department of Environmental Sciences, Jožef Stefan Institute, Ljubljana, Slovenia
| | - Lidija Strojnik
- Department of Environmental Sciences, Jožef Stefan Institute, Ljubljana, Slovenia
| | - Andrija Ćirić
- Department of Chemistry, Faculty of Science, University of Kragujevac, Kragujevac, Serbia
| | - Nives Ogrinc
- Jožef Stefan International Postgraduate School, Ljubljana, Slovenia
- Department of Environmental Sciences, Jožef Stefan Institute, Ljubljana, Slovenia
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Yin X, Wang H, Lu W, Ge L, Cui Y, Zhao Q, Liang J, Shen Q, Liu A, Xue J. Evaluation of Lipid Oxidation Characteristics in Salmon after Simulation of Cold Chain Interruption Using Rapid Evaporation Ionization Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:1391-1404. [PMID: 38177996 DOI: 10.1021/acs.jafc.3c07423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2024]
Abstract
Temperature fluctuations occurring during the cold chain logistics of salmon contribute to lipid oxidation. This study aimed to simulate cold chain interruption through freeze-thaw operations and evaluate the lipidomics data from salmon samples subjected to different numbers of freeze-thaw cycles by using rapid evaporative ionization mass spectrometry (REIMS) combined with an intelligent surgical knife (iKnife). The results indicated significant differences in the relative abundance of characteristic ions among the samples (p < 0.05). A total of 34 ions with variable importance for the projection values ≥1 were identified as potential biomarkers, including m/z 719.4233 ([PCC36:5-NH(CH3)3]-), m/z 337.3134 ([FAC22:1]-), m/z 720.4666 ([PEC35:6-H]-), m/z 309.2780 ([FAC20:1]-), m/z 777.4985 ([PCC40:4-NH(CH3)3]-), m/z 745.4421 ([PCC38:6-NH(CH3)3]-/[PEC38:6-NH3]-), m/z 747.4665 ([PCC38:5-NH(CH3)3]-/[PEC38:5-NH3]-), etc. The degree of lipid oxidation was found to be associated with the number of freeze-thaw cycles, exhibiting the most significant alterations in the relative abundance of lipid ions in the 8T samples. Additionally, sensory evaluation by the CIE-L*a*b* method and volatile analysis by headspace solid-phase microextraction gas chromatography-mass spectrometry demonstrated significant differences (p < 0.05) in color and odor among the salmon samples, with a correlation to the number of freeze-thaw cycles. The primary compounds responsible for alterations in salmon odor were aldehydes with lower odor thresholds. In summary, the iKnife-REIMS method accurately differentiated salmon muscle tissues based on varying levels of lipid oxidation, thus expanding the application of REIMS.
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Affiliation(s)
- Xuelian Yin
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou310018,China
| | - Honghai Wang
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou310018,China
| | - Weibo Lu
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou310018,China
| | - Lijun Ge
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou310018,China
| | - Yiwei Cui
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou310018,China
| | - Qiaoling Zhao
- Zhoushan Institute of Food & Drug Control, Zhoushan 316000, China
| | - Jingjing Liang
- Zhejiang Provincial Institute for Food and Drug Control, Hangzhou 310052, China
| | - Qing Shen
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou310018,China
| | - Aichun Liu
- Testing Centre, Hangzhou Academy of Agricultural Sciences, Hangzhou310004,China
| | - Jing Xue
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou310018,China
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6
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Zhu X, Yang C, Song Y, Qiang Y, Han D, Zhang C. Changes provoked by altitudes and cooking methods in physicochemical properties, volatile profile, and sensory characteristics of yak meat. Food Chem X 2023; 20:101019. [PMID: 38144763 PMCID: PMC10739933 DOI: 10.1016/j.fochx.2023.101019] [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: 06/15/2023] [Revised: 10/28/2023] [Accepted: 11/19/2023] [Indexed: 12/26/2023] Open
Abstract
The present study aimed to shed light on the effects of altitudes and three cooking methods (boiling, steaming, and roasting) on the physicochemical quality, volatile profile, and sensorial characteristics of yak meat. Composite meat samples were prepared to represent each cooking method and altitude level from the longissimus thoracis et lumborum (LTL) muscle of nine yaks. The techniques employed were gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose) along with chemometrics analysis to study the changes occurring in yak volatile profile, and TBARS measurement in lipid oxidation during cooking. Among the cooking methods, boiling and steaming exhibited higher protein and fat content while lower volatile compound contents. Additionally, roasted yak meat received the highest sensory scores, along with decreased L*-values, while elevated a*- and b*-values, and tenderness. A total of 138 volatile compounds were detected, and among them, 36 odorants were identified as odor-active compounds in cooked yak meat. It is evidenced that low-altitude yak presented more complex and richer flavor profiles than high-altitude ones. Moreover, yak meat from low- and high-altitude was classified into two groups by an electronic nose (E-nose) owing to distinct flavor characteristics. Overall, roasted yak meat originating from low altitudes tends to be more popular from a sensory perspective.
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Affiliation(s)
- Xijin Zhu
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu 7301070, PR China
| | - Chao Yang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu 7301070, PR China
- College of Food Science and Technology, Southwest Minzu University, Chengdu, Sichuan 610041, PR China
| | - Yu Song
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Yu Qiang
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Dong Han
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Chunhui Zhang
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
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Vasconcelos L, Dias LG, Leite A, Ferreira I, Pereira E, Bona E, Mateo J, Rodrigues S, Teixeira A. Can Near-Infrared Spectroscopy Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin? Foods 2023; 12:4335. [PMID: 38231830 DOI: 10.3390/foods12234335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 11/21/2023] [Accepted: 11/29/2023] [Indexed: 01/19/2024] Open
Abstract
This study involved a comprehensive examination of sensory attributes in dry-cured Bísaro loins, including odor, androsterone, scatol, lean color, fat color, hardness, juiciness, chewiness, flavor intensity and flavor persistence. An analysis of 40 samples revealed a wide variation in these attributes, ensuring a robust margin for multivariate calibration purposes. The respective near-infrared (NIR) spectra unveiled distinct peaks associated with significant components, such as proteins, lipids and water. Support vector regression (SVR) models were methodically calibrated for all sensory attributes, with optimal results using multiplicative scattering correction pre-treatment, MinMax normalization and the radial base kernel (non-linear SVR model). This process involved partitioning the data into calibration (67%) and prediction (33%) subsets using the SPXY algorithm. The model parameters were optimized via a hybrid algorithm based on particle swarm optimization (PSO) to effectively minimize the root-mean-square error (RMSECV) derived from five-fold cross-validation and ensure the attainment of optimal model performance and predictive accuracy. The predictive models exhibited acceptable results, characterized by R-squared values close to 1 (0.9616-0.9955) and low RMSE values (0.0400-0.1031). The prediction set's relative standard deviation (RSD) remained under 5%. Comparisons with prior research revealed significant improvements in prediction accuracy, particularly when considering attributes like pig meat aroma, hardness, fat color and flavor intensity. This research underscores the potential of advanced analytical techniques to improve the precision of sensory evaluations in food quality assessment. Such advancements have the potential to benefit both the research community and the meat industry by closely aligning their practices with consumer preferences and expectations.
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Affiliation(s)
- Lia Vasconcelos
- Mountain Research Center (CIMO), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratory for Sustainability and Technology in Mountain Regions, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Department of Food Hygiene and Technology, University of Veterinary Medicine, Campus Vegazana S/N, 24007 León, Spain
| | - Luís G Dias
- Mountain Research Center (CIMO), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratory for Sustainability and Technology in Mountain Regions, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ana Leite
- Mountain Research Center (CIMO), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratory for Sustainability and Technology in Mountain Regions, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Iasmin Ferreira
- Mountain Research Center (CIMO), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratory for Sustainability and Technology in Mountain Regions, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Department of Food Hygiene and Technology, University of Veterinary Medicine, Campus Vegazana S/N, 24007 León, Spain
| | - Etelvina Pereira
- Mountain Research Center (CIMO), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratory for Sustainability and Technology in Mountain Regions, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Evandro Bona
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology Paraná (UTFPR), Paraná 80230-901, Brazil
- Post-Graduation Program of Chemistry (PPGQ), Federal University of Technology Paraná (UTFPR), Paraná 80230-901, Brazil
| | - Javier Mateo
- Department of Food Hygiene and Technology, University of Veterinary Medicine, Campus Vegazana S/N, 24007 León, Spain
| | - Sandra Rodrigues
- Mountain Research Center (CIMO), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratory for Sustainability and Technology in Mountain Regions, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- School of Agriculture, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Alfredo Teixeira
- Mountain Research Center (CIMO), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratory for Sustainability and Technology in Mountain Regions, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- School of Agriculture, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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8
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Xie Q, Liu X, Zhang Y, Liu G. Development and characterization of a new potato starch/watermelon peel pectin composite film loaded with TiO 2 nanoparticles and microencapsulated Lycium barbarum leaf flavonoids and its use in the Tan mutton packaging. Int J Biol Macromol 2023; 252:126532. [PMID: 37634783 DOI: 10.1016/j.ijbiomac.2023.126532] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 08/09/2023] [Accepted: 08/24/2023] [Indexed: 08/29/2023]
Abstract
Reinforced edible film with active nanoparticles has been in increasing demand as a new technology to improve the quality and extend the shelf-life of muscle foods. The study aimed to fabricate and characterize a novel potato starch (Pst)/watermelon peel pectin (Wpp) composite film with the microencapsulated Lycium barbarum leaf flavonoids (MLF) and nano-TiO2 (Pst/Wpp/MLF/TiO2) and further apply the film in Tan mutton preservation. The moisture content, thickness and water vapor permeability (WVP) of the composite film were relatively increased with increasing the percentage of MLF, while nano-TiO2 had slight influence on the thickness, but leaded to a significantly decreased the moisture content and WVP. Also, the SEM images showed that the roughness and porosity were created on the film surface by adding MLF and nano-TiO2. FTIR revealed electrostatic and hydrogen bond interactions between the components in the film system. Meanwhile, MLF and nano-TiO2 effectively enhanced the mechanical strength, UV-barrier, controlled-release, thermal stability, antimicrobial and antioxidation properties of the Pst/Wpp film. Also, the composite film containing MLF and nano-TiO2 significantly inhibited the growth of microorganisms and chemical deterioration of mutton samples, which suggested that such film has potential as a prospective active packaging for preserving Tan mutton.
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Affiliation(s)
- Qiwen Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Xuexia Liu
- College of Life Science, Ningxia University, Yinchuan 750021, China
| | - Yuanlv Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Guishan Liu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China.
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9
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Cittadini A, Domínguez R, Sarriés MV, Pateiro M, Lorenzo JM. Study of Pansalt® or Laminaria Ochroleuca seaweed powder as potential NaCl replacers in dry-cured foal "cecina". Meat Sci 2023; 204:109253. [PMID: 37343479 DOI: 10.1016/j.meatsci.2023.109253] [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: 03/27/2023] [Revised: 06/11/2023] [Accepted: 06/12/2023] [Indexed: 06/23/2023]
Abstract
This study aimed to evaluate the effect of the total or partial replacement of NaCl by a commercial low-salt mixture Pansalt® (T1) or Kombu (L. ochroleuca) seaweed powder (T2), respectively, on the quality properties of dry-cured foal "cecina". Salt reformulation unaffected fat percentages, decreased (P < 0.001) moisture and ash contents, while protein amounts increased (P < 0.001) in the T2 batch. Considering the physicochemical variables, any significant differences were observed among batches, except for a*, water activity, and springiness values. T1 and T2 samples presented a significant (P < 0.001) sodium decrease of 39% and 48%, respectively, as well as, potassium and magnesium increase (P < 0.001). In addition, the seaweed improved (P < 0.001) calcium, iron, phosphorus, and zinc contents. All batches showed similar lipid profiles and the nutritional indices were in line with the health recommendations. NaCl replacement increased the proteolysis, causing the increment (P < 0.001) of the free amino acids total contents, especially in T2 samples. Changes were also detected in the aromatic profile of our samples, where lipid-derived compounds predominated in the CON batches, while substances originating from carbohydrate fermentation and amino acid breakdown were prevalent in reformulated samples, particularly in T2. In addition, the salting treatments did not affect the sensory profile, except for saltiness (T2). Hence, data indicated that the employ of these potential NaCl alternatives, in particular T2 formulation, represents a favorable approach to achieving equine "cecinas" with an enhanced mineral and healthier profile, without altering most of the sensorial properties.
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Affiliation(s)
- Aurora Cittadini
- Instituto de Innovación y Sostenibilidad en la Cadena Agroalimentaria (IS-FOOD), Universidad Pública de Navarra (UPNA), Campus de Arrosadia, 31006 Pamplona, Spain
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain
| | - María V Sarriés
- Instituto de Innovación y Sostenibilidad en la Cadena Agroalimentaria (IS-FOOD), Universidad Pública de Navarra (UPNA), Campus de Arrosadia, 31006 Pamplona, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain.
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10
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Liu S, Zhang ZF, Mao J, Zhou Z, Zhang J, Shen C, Wang S, Marco ML, Mao J. Integrated meta-omics approaches reveal Saccharopolyspora as the core functional genus in huangjiu fermentations. NPJ Biofilms Microbiomes 2023; 9:65. [PMID: 37726290 PMCID: PMC10509236 DOI: 10.1038/s41522-023-00432-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Accepted: 08/24/2023] [Indexed: 09/21/2023] Open
Abstract
Identification of the core functional microorganisms in food fermentations is necessary to understand the ecological and functional processes for making those foods. Wheat qu, which provides liquefaction and saccharifying power, and affects the flavor quality, is a key ingredient in ancient alcoholic huangjiu fermentation, while core microbiota of them still remains indistinct. In this study, metagenomics, metabolomics, microbial isolation and co-fermentation were used to investigate huangjiu. Although Aspergillus is usually regarded as core microorganism in wheat qu to initiate huangjiu fermentations, our metagenomic analysis showed that bacteria Saccharopolyspora are predominant in wheat qu and responsible for breakdown of starch and cellulose. Metabolic network and correlation analysis showed that Saccharopolyspora rectivirgula, Saccharopolyspora erythraea, and Saccharopolyspora hirsuta made the greatest contributions to huangjiu's metabolites, consisting of alcohols (phenylethanol, isoamylol and isobutanol), esters, amino acids (Pro, Arg, Glu and Ala) and organic acids (lactate, tartrate, acetate and citrate). S. hirsuta J2 isolated from wheat qu had the highest amylase, glucoamylase and protease activities. Co-fermentations of S. hirsuta J2 with S. cerevisiae HJ resulted in a higher fermentation rate and alcohol content, and huangjiu flavors were more similar to that of traditional huangjiu compared to co-fermentations of Aspergillus or Lactiplantibacillus with S. cerevisiae HJ. Genome of S. hirsuta J2 contained genes encoding biogenic amine degradation enzymes. By S. hirsuta J2 inoculation, biogenic amine content was reduced by 45%, 43% and 62% in huangjiu, sausage and soy sauce, respectively. These findings show the utility of Saccharopolyspora as a key functional organism in fermented food products.
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Affiliation(s)
- Shuangping Liu
- National Engineering Laboratory for Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
- Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou), Guangzhou, 511458, China
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang, 312000, China
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD, Shaoxing, Zhejiang, 312000, China
| | - Zhi-Feng Zhang
- Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou), Guangzhou, 511458, China
| | - Jieqi Mao
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, 117542, Singapore, Singapore
| | - Zhilei Zhou
- National Engineering Laboratory for Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang, 312000, China
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD, Shaoxing, Zhejiang, 312000, China
| | - Jing Zhang
- National Engineering Laboratory for Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Caihong Shen
- National Engineering Research Center of Solid-State Brewing, Luzhou, China
| | - Songtao Wang
- National Engineering Research Center of Solid-State Brewing, Luzhou, China
| | - Maria L Marco
- Department of Food Science and Technology, University of California, Davis, CA, USA.
| | - Jian Mao
- National Engineering Laboratory for Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China.
- Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou), Guangzhou, 511458, China.
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang, 312000, China.
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD, Shaoxing, Zhejiang, 312000, China.
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11
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Ma Q, Kou X, Yang Y, Yue Y, Xing W, Feng X, Liu G, Wang C, Li Y. Comparison of Lipids and Volatile Compounds in Dezhou Donkey Meat with High and Low Intramuscular Fat Content. Foods 2023; 12:3269. [PMID: 37685202 PMCID: PMC10486446 DOI: 10.3390/foods12173269] [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: 08/07/2023] [Revised: 08/22/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
The intramuscular fat (IMF) content is considered an important factor for assessing meat quality, and is highly related to meat flavor. However, in donkey meat, the influences of IMF content on lipid and volatile profiles remain unclear. Thus, we conducted lipidomic and volatilomic investigations on high- and low-IMF samples from donkey longissimus dorsi muscle. When the IMF level increased, the monounsaturated fatty acid (especially oleic acid) content significantly increased but the saturated fatty acid content decreased (p < 0.05). Twenty-nine of 876 lipids showed significant differences between the two groups. Volatile profiles from differential IMF content samples were also distinct. Five differential volatile odorants were identified in the two groups: 2-acetyl-2-thiazoline, octanal, 2-pentylfuran, pentanal, and 1-(2-pyridinyl) ethanone. Additionally, strong correlations were found between differential fatty acids and lipids with differential odorants. Thus, the difference in volatile odorants may result from the change in the fatty acid composition and lipid profiles induced by different IMF contents, highlighting the urgent need to increase IMF levels in donkey meat.
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Affiliation(s)
- Qingshan Ma
- School of Agricultural Science and Engineering, Liaocheng University, Liaocheng 252000, China; (Q.M.); (X.K.); (G.L.); (C.W.)
| | - Xiyan Kou
- School of Agricultural Science and Engineering, Liaocheng University, Liaocheng 252000, China; (Q.M.); (X.K.); (G.L.); (C.W.)
| | - Youyou Yang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Y.Y.); (W.X.); (X.F.)
| | - Yunshuang Yue
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
| | - Weihai Xing
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Y.Y.); (W.X.); (X.F.)
| | - Xiaohui Feng
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Y.Y.); (W.X.); (X.F.)
| | - Guiqin Liu
- School of Agricultural Science and Engineering, Liaocheng University, Liaocheng 252000, China; (Q.M.); (X.K.); (G.L.); (C.W.)
| | - Changfa Wang
- School of Agricultural Science and Engineering, Liaocheng University, Liaocheng 252000, China; (Q.M.); (X.K.); (G.L.); (C.W.)
| | - Yan Li
- School of Agricultural Science and Engineering, Liaocheng University, Liaocheng 252000, China; (Q.M.); (X.K.); (G.L.); (C.W.)
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12
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Jiang H, Zhou Y, Zhang C, Yuan W, Zhou H. Evaluation of Dual-Band Near-Infrared Spectroscopy and Chemometric Analysis for Rapid Quantification of Multi-Quality Parameters of Soy Sauce Stewed Meat. Foods 2023; 12:2882. [PMID: 37569151 PMCID: PMC10418454 DOI: 10.3390/foods12152882] [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: 06/30/2023] [Revised: 07/22/2023] [Accepted: 07/28/2023] [Indexed: 08/13/2023] Open
Abstract
The objective of this study was to evaluate the performance of near-infrared spectroscopy (NIRS) systems operated in dual band for the non-destructive measurement of the fat, protein, collagen, ash, and Na contents of soy sauce stewed meat (SSSM). Spectra in the waveband ranges of 650-950 nm and 960-1660 nm were acquired from vacuum-packed ready-to-eat samples that were purchased from 97 different brands. Partial least squares regression (PLSR) was employed to develop models predicting the five critical quality parameters. The results showed the best predictions were for the fat (Rp = 0.808; RMSEP = 2.013 g/kg; RPD = 1.666) and protein (Rp = 0.863; RMSEP = 3.372 g/kg; RPD = 1.863) contents, while barely sufficient performances were found for the collagen (Rp = 0.524; RMSEP = 1.970 g/kg; RPD = 0.936), ash (Rp = 0.384; RMSEP = 0.524 g/kg; RPD = 0.953), and Na (Rp = 0.242; RMSEP = 2.097 g/kg; RPD = 1.042) contents of the SSSM. The quality of the content predicted by the spectrum of 960-1660 nm was generally better than that for the 650-950 nm range, which was retained in the further prediction of fat and protein. To simplify the models and make them practical, regression models were established using a few wavelengths selected by the random frog (RF) or regression coefficients (RCs) method. Consequently, ten wavelengths (1048 nm, 1051 nm, 1184 nm, 1191 nm, 1222 nm, 1225 nm, 1228 nm, 1450 nm, 1456 nm, 1510 nm) selected by RF and eight wavelengths (1019 nm, 1097 nm, 1160 nm, 1194 nm, 1245 nm, 1413 nm, 1441 nm, 1489 nm) selected by RCs were individually chosen for the fat and protein contents to build multi-spectral PLSR models. New models led to the best predictive ability of Rp, RMSEP, and RPD of 0.812 and 0.855, 1.930 g/kg and 3.367 g/kg, and 1.737 and 1.866, respectively. These two simplified models both yielded comparable performances to their corresponding full-spectra models, demonstrating the effectiveness of these selected variables. The overall results indicate that NIRS, especially in the spectral range of 960-1660 nm, is a potential tool in the rapid estimation of the fat and protein contents of SSSM, while not providing particularly good prediction statistics for collagen, ash, and Na contents.
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Affiliation(s)
- Hongzhe Jiang
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
- College of Mechanical and Electronic Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Yu Zhou
- College of Mechanical and Electronic Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Cong Zhang
- College of Mechanical and Electronic Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Weidong Yuan
- College of Mechanical and Electronic Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Hongping Zhou
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
- College of Mechanical and Electronic Engineering, Nanjing Forestry University, Nanjing 210037, China
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Wu H, He Z, Yang L, Li H. Volatile compounds comparison and mechanism exploration of non-smoked traditional Chinese bacon in Southwestern China and Eastern China. Food Res Int 2023; 169:112834. [PMID: 37254408 DOI: 10.1016/j.foodres.2023.112834] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 04/03/2023] [Accepted: 04/12/2023] [Indexed: 06/01/2023]
Abstract
Non-smoked traditional Chinese bacon is popular in China. However, the aromas of the non-smoked bacon from Eastern China (EC bacon) and Southwestern China (SW bacon) differed significantly. This study investigated these differences and the key volatile compound formation mechanisms. A total of 175 volatile compounds were detected in the bacon samples, while 32 key aroma compounds were screened based on odor activity values (OAVs). Multivariate statistical analysis showed that ten odorants could be considered discriminative compounds, including hexanal, octanal, and 1-octen-3-ol, etc. The fatty aroma of EC bacon was mainly attributed to a higher aldehydes content, which is due to more oxidation of fatty acids. Meanwhile, the SW bacon smelled sweeter since there was more ester in the sample. The correlation analysis between the fatty acid profiles and key aroma compounds indicated that the discriminative aldehyde formation in the EC bacon was primarily attributed to oleic and linoleic acid oxidation, which were both potential biomarkers.
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Affiliation(s)
- Han Wu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Zhifei He
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Li Yang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongjun Li
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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14
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Leite A, Vasconcelos L, Ferreira I, Domínguez R, Pateiro M, Rodrigues S, Pereira E, Campagnol PCB, Pérez-Alvarez JA, Lorenzo JM, Teixeira A. Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and "Cachaço"? Foods 2023; 12:2499. [PMID: 37444237 DOI: 10.3390/foods12132499] [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: 04/27/2023] [Revised: 06/26/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
This study was conducted to determine the effects of different types of olive cake in the basal diet of Bísaro pigs on the volatile compounds and sensory characteristics of dry-cured loin and "cachaço". A total of 40 Bísaro breed animals were allocated to four treatments, along with a control group (T1-control, T2-crude olive cake, T3-centrifugation two phases, T4-exhausted, and T5-exhausted with 1% of olive). Various extraction methods (centrifugation, pressing, and exhaustion) were employed for the olive cake used. Furthermore, the extracted olive cake was supplemented with 1% olive oil. Eighty compounds were identified and grouped into eight chemical classes: hydrocarbons, aldehydes, esters, alcohols, ketones, acids, furans, and other compounds. Aldehydes and alcohols were the major groups of compounds, representing 57.06-66.07% and 68.67-75.61% for the loin and "cachaço", respectively. There were no significant differences between treatments for any of the volatile compounds identified. The major aldehydes were hexanal, heptanal, pentanal, and propanal. These compounds were significantly higher (p < 0.001) in "cachaço". This significant difference between the two types of dry-cured products was directly related to the amount of total fat content. The major alcohols were 2.3-butanediol, 1-octen-3-ol, 1-butanol, 3-methyl, 1-hexanol, benzyl-alcohol, and glycidol. Except for compounds 2,3-butanediol and benzyl-alcohol, the majority in this group were significantly different in terms of the type of dry-cured product. As for the sensory evaluation, for both dry-cured products, the trained tasters did not detect significant differences between the different treatments. The results showed that the olive cake obtained by different methods of oil extraction did not negatively affect the sensory and volatile components of the processed meat products; thus, they maintained their appeal to the consumer.
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Affiliation(s)
- Ana Leite
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Área de Tecnoloxía dos Alimentos, Facultade de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain
| | - Lia Vasconcelos
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Iasmin Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Sandra Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Etelvina Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Paulo C B Campagnol
- Departamento de Tecnologia e Ciência de Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil
| | - José Angel Pérez-Alvarez
- Departamento de Tecnologia Agro-Alimentar, Escuela Superior Politécnica de Orihuela, Universidad Miguel Hernández, 03312 Alicante, Spain
| | - José M Lorenzo
- Área de Tecnoloxía dos Alimentos, Facultade de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Alfredo Teixeira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Jovanovichs MRC, Pinton MB, Correa LP, Pedro D, Mallmann CA, Wagner R, Cichoski AJ, Lorenzo JM, Teixeira AJC, Campagnol PCB, Dos Santos BA. Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil-Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties. Foods 2023; 12:2439. [PMID: 37444177 DOI: 10.3390/foods12132439] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 06/18/2023] [Accepted: 06/19/2023] [Indexed: 07/15/2023] Open
Abstract
This study produced two gels: one solely using psyllium fiber (GP) and another combining this fiber with linseed oil (GL+P). Both gels replaced 15% and 30% of the animal fat content of salamis. The objective was to evaluate the impact of this lipid reformulation on the technological, nutritional, oxidative, and sensory properties of the salamis. The lipid reformulation did not alter the evolution of pH and lactic acid bacteria during processing. The addition of GL+P did not interfere with the product's drying process. However, replacing 30% of animal fat with the GP resulted in greater weight loss and a lower final Aw value. The lipid reformulation minimally affected the color of the salamis but significantly enhanced their nutritional profile. This improvement was marked by a decrease in fat content and an increase in protein. Specifically, in the samples with GL+P, there was a rise in linolenic acid content and a reduction in the n-6/n-3 PUFA ratio. Adding GP did not affect the salamis' oxidative stability and sensory profile. However, substituting 30% of the animal fat with GL+P increased the TBARS values, and volatile compounds derived from lipid oxidation hampered the products' sensory profiles. A reduction in these negative effects was observed when replacing 15% of the fat with GL+P, suggesting this to be the ideal dosage for balancing the nutritional benefits with maintaining the product's oxidative stability.
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Affiliation(s)
| | - Mariana Basso Pinton
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil
| | - Leticia Pereira Correa
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil
| | - Douglas Pedro
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil
| | - Carlos Augusto Mallmann
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil
| | - Roger Wagner
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil
| | - Alexandre José Cichoski
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain
| | - Alfredo Jorge Costa Teixeira
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | | | - Bibiana Alves Dos Santos
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil
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Putri LA, Rahman I, Puspita M, Hidayat SN, Dharmawan AB, Rianjanu A, Wibirama S, Roto R, Triyana K, Wasisto HS. Rapid analysis of meat floss origin using a supervised machine learning-based electronic nose towards food authentication. NPJ Sci Food 2023; 7:31. [PMID: 37328497 DOI: 10.1038/s41538-023-00205-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Accepted: 05/26/2023] [Indexed: 06/18/2023] Open
Abstract
Authentication of meat floss origin has been highly critical for its consumers due to existing potential risks of having allergic diseases or religion perspective related to pork-containing foods. Herein, we developed and assessed a compact portable electronic nose (e-nose) comprising gas sensor array and supervised machine learning with a window time slicing method to sniff and to classify different meat floss products. We evaluated four different supervised learning methods for data classification (i.e., linear discriminant analysis (LDA), quadratic discriminant analysis (QDA), k-nearest neighbors (k-NN), and random forest (RF)). Among them, an LDA model equipped with five-window-extracted feature yielded the highest accuracy values of >99% for both validation and testing data in discriminating beef, chicken, and pork flosses. The obtained e-nose results were correlated and confirmed with the spectral data from Fourier-transform infrared (FTIR) spectroscopy and gas chromatography-mass spectrometry (GC-MS) measurements. We found that beef and chicken had similar compound groups (i.e., hydrocarbons and alcohol). Meanwhile, aldehyde compounds (e.g., dodecanal and 9-octadecanal) were found to be dominant in pork products. Based on its performance evaluation, the developed e-nose system shows promising results in food authenticity testing, which paves the way for ubiquitously detecting deception and food fraud attempts.
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Affiliation(s)
- Linda Ardita Putri
- PT Nanosense Instrument Indonesia, Yogyakarta, 55167, Indonesia
- Department of Physics, Faculty of Mathematics and Natural Sciences, Universitas Gadjah Mada, Sekip Utara PO Box BLS 21, Yogyakarta, 55281, Indonesia
| | - Iman Rahman
- PT Nanosense Instrument Indonesia, Yogyakarta, 55167, Indonesia
- Department of Physics, Faculty of Mathematics and Natural Sciences, Universitas Gadjah Mada, Sekip Utara PO Box BLS 21, Yogyakarta, 55281, Indonesia
| | - Mayumi Puspita
- PT Nanosense Instrument Indonesia, Yogyakarta, 55167, Indonesia
- Department of Physics, Faculty of Mathematics and Natural Sciences, Universitas Gadjah Mada, Sekip Utara PO Box BLS 21, Yogyakarta, 55281, Indonesia
- Indonesian Oil Palm Research Institute, Jalan Taman Kencana No 1, Bogor, 16128, Indonesia
| | | | - Agus Budi Dharmawan
- PT Nanosense Instrument Indonesia, Yogyakarta, 55167, Indonesia
- Faculty of Information Technology, Universitas Tarumanagara, Jl. Letjen S. Parman No. 1, Jakarta, 11440, Indonesia
| | - Aditya Rianjanu
- Department of Materials Engineering, Institut Teknologi Sumatera, Terusan Ryacudu, Way Hui, Jati Agung, Lampung, 35365, Indonesia
| | - Sunu Wibirama
- Department of Electrical and Information Engineering, Universitas Gadjah Mada, Jl. Grafika 2, Yogyakarta, 55281, Indonesia
| | - Roto Roto
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Gadjah Mada, Sekip Utara PO Box BLS 21, Yogyakarta, 55281, Indonesia
| | - Kuwat Triyana
- Department of Physics, Faculty of Mathematics and Natural Sciences, Universitas Gadjah Mada, Sekip Utara PO Box BLS 21, Yogyakarta, 55281, Indonesia.
- Institute of Halal Industry and System (IHIS), Universitas Gadjah Mada, Sekip Utara, Yogyakarta, 55281, Indonesia.
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17
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Jasmins G, Perestrelo R, Coïsson JD, Sousa P, Teixeira JA, Bordiga M, Câmara JS. Tracing the Volatilomic Fingerprint of the Most Popular Italian Fortified Wines. Foods 2023; 12:foods12102058. [PMID: 37238876 DOI: 10.3390/foods12102058] [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: 03/21/2023] [Revised: 04/14/2023] [Accepted: 05/11/2023] [Indexed: 05/28/2023] Open
Abstract
The aim of the current study was to provide a useful platform to identify characteristic molecular markers related to the authenticity of Italian fortified wines. For this purpose, the volatilomic fingerprint of the most popular Italian fortified wines was established using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME/GC-MS). Several volatile organic compounds (VOCs), belonging with distinct chemical groups, were identified, ten of which are common to all the analyzed fortified Italian wines. Terpenoids were the most abundant chemical group in Campari bitter wines due to limonene's high contribution to the total volatilomic fingerprint, whereas for Marsala wines, alcohols and esters were the most predominant chemical groups. The fortified Italian wines VOCs network demonstrated that the furanic compounds 2-furfural, ethyl furoate, and 5-methyl-2-furfural, constitute potential molecular markers of Marsala wines, while the terpenoids nerol, α-terpeniol, limonene, and menthone isomers, are characteristic of Vermouth wines. In addition, butanediol was detected only in Barolo wines, and β-phellandrene and β-myrcene only in Campari wines. The obtained data reveal an adequate tool to establish the authenticity and genuineness of Italian fortified wines, and at the same time constitute a valuable contribution to identify potential cases of fraud or adulteration to which they are subject, due to the high commercial value associated with these wines. In addition, they contribute to the deepening of scientific knowledge that supports its valorization and guarantee of quality and safety for consumers.
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Affiliation(s)
- Gonçalo Jasmins
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Rosa Perestrelo
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Jean Daniel Coïsson
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - Patrícia Sousa
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - José A Teixeira
- CEB-Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal
- LABBELS-Associate Laboratory, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal
| | - Matteo Bordiga
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - José S Câmara
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
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18
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Hu S, Ren H, Song Y, Liu F, Qian L, Zuo F, Meng L. Analysis of volatile compounds by GCMS reveals their rice cultivars. Sci Rep 2023; 13:7973. [PMID: 37198224 DOI: 10.1038/s41598-023-34797-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Accepted: 05/08/2023] [Indexed: 05/19/2023] Open
Abstract
Due to the similarity in the grain and difference in the market value among many rice varieties, deliberate mislabeling and adulteration has become a serious problem. To check the authenticity, we aimed to discriminate rice varieties based on their volatile organic compounds (VOCs) composition by headspace solid phase microextraction (HS-SPME) coupled with gas chromatography mass spectrometry (GC-MS). The VOC profiles of Wuyoudao 4 from nine sites in Wuchang were compared to 11 rice cultivar from other regions. Multivariate analysis and unsupervised clustering showed an unambiguous distinction between Wuchang rice and non-Wuchang rice. Partial least squares discriminant analysis (PLS-DA) demonstrated a goodness of fit of 0.90 and a goodness of prediction of 0.85. The discriminating ability of volatile compounds is also supported by Random forest analysis. Our data revealed eight biomarkers including 2-acetyl-1-pyrroline (2-AP) that can be used for variation identification. Taken together, the current method can readily distinguish Wuchang rice from other varieties which it holds great potential in checking the authenticity of rice.
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Affiliation(s)
- Shengying Hu
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin, 150500, China
- Key Laboratory of Molecular Biology of Heilongjiang Province, College of Life Science, Heilongjiang University, Harbin, 150080, China
- Shandong Yanggu Huetai Chemical Co., Ltd., Shandong, 252300, China
| | - Hongbo Ren
- Quality and Safety Institute of Agricultural Products, Heilongjiang Academy of Agricultural Sciences, Harbin, 150086, China
| | - Yong Song
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin, 150500, China
- Key Laboratory of Molecular Biology of Heilongjiang Province, College of Life Science, Heilongjiang University, Harbin, 150080, China
| | - Feng Liu
- Quality and Safety Institute of Agricultural Products, Heilongjiang Academy of Agricultural Sciences, Harbin, 150086, China
| | - Lili Qian
- College of Food Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, 163319, China
| | - Feng Zuo
- College of Food Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, 163319, China
| | - Li Meng
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin, 150500, China.
- Key Laboratory of Molecular Biology of Heilongjiang Province, College of Life Science, Heilongjiang University, Harbin, 150080, China.
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19
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Tzanani N, Hindi A, Marder D. Aroma Characterization of Roasted Meat and Meat Substitutes Using Gas Chromatography-Mass Spectrometry with Simultaneous Selective Detection and a Dedicated Software Tool, AromaMS. Molecules 2023; 28:molecules28093973. [PMID: 37175383 PMCID: PMC10179901 DOI: 10.3390/molecules28093973] [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: 03/16/2023] [Revised: 04/30/2023] [Accepted: 05/02/2023] [Indexed: 05/15/2023] Open
Abstract
The development of healthier and more sustainable food products, such as plant-based meat substitutes (PBMSs), have received significant interest in recent years. A thorough understanding of the aroma composition can support efforts to improve the sensory properties of PBMS products and promote their consumer acceptability. Here, we developed an integrated hardware and software approach for aroma analysis of roasted food based on simultaneous analysis with three complementary detectors. Following the standard procedure of aroma headspace sampling and separation using solid-phase microextraction-gas chromatography, the column flow was split into three channels for the following detectors for the selective detection of nitrogen and sulfur (N/S)-containing compounds: an electron ionization-mass spectrometry for identification through a library search, a nitrogen-phosphorous detector, and a flame-photometric detector (FPD)/pulsed-FPD. Integration of results from the different types of detectors was achieved using a software tool, called AromaMS, developed in-house for data processing. As stipulated by the user, AromaMS performed either non-targeted screening for all volatile organic compounds (VOCs) or selective screening for N/S-containing VOCs that play a major role in the aroma experience. User-defined parameters for library matching and the retention index were applied to further eliminate false identifications. This new approach was successfully applied for comparative analysis of roasted meat and PBMS samples.
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Affiliation(s)
- Nitzan Tzanani
- Israel Institute for Biological Research, Ness Ziona 7410001, Israel
| | - Ariel Hindi
- Institute of Chemistry, The Hebrew University, Edmond Safra Campus, Givat Ram, Jerusalem 91904, Israel
| | - Dana Marder
- Israel Institute for Biological Research, Ness Ziona 7410001, Israel
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20
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Abril B, Lorenzo J, García-Pérez J, Contreras M, Benedito J. Supercritical co2 deodorization of dried pork liver. J CO2 UTIL 2023. [DOI: 10.1016/j.jcou.2023.102455] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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21
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Nazareth TDM, Calpe J, Luz C, Mañes J, Meca G. Manufacture of a Potential Antifungal Ingredient Using Lactic Acid Bacteria from Dry-Cured Sausages. Foods 2023; 12:foods12071427. [PMID: 37048247 PMCID: PMC10093346 DOI: 10.3390/foods12071427] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 03/20/2023] [Accepted: 03/23/2023] [Indexed: 03/30/2023] Open
Abstract
The growing interest in functional foods has fueled the hunt for novel lactic acid bacteria (LAB) found in natural sources such as fermented foods. Thus, the aims of this study were to isolate, identify, characterize, and quantify LAB’s antifungal activity and formulate an ingredient for meat product applications. The overlay method performed a logical initial screening by assessing isolated bacteria’s antifungal activity in vitro. Next, the antifungal activity of the fermented bacteria-free supernatants (BFS) was evaluated by agar diffusion assay against six toxigenic fungi. Subsequently, the antifungal activity of the most antifungal BFS was quantified using the microdilution method in 96-well microplates. The meat broth that showed higher antifungal activity was selected to elaborate on an ingredient to be applied to meat products. Finally, antifungal compounds such as organic acids, phenolic acids, and volatile organic compounds were identified in the chosen-fermented meat broth. The most promising biological candidates belonged to the Lactiplantibacillus plantarum and Pediococcus pentosaceus. P. pentosaceus C15 distinguished from other bacteria by the production of antifungal compounds such as nonanoic acid and phenyl ethyl alcohol, as well as the higher production of lactic and acetic acid.
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22
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Perez-Santaescolastica C, De Winne A, Devaere J, Fraeye I. Comparing the aromatic profile of seven unheated edible insect species. Food Res Int 2023; 164:112389. [PMID: 36737974 DOI: 10.1016/j.foodres.2022.112389] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 12/13/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
Insects and insect-based products have gained increasing interest as human food because of their many technological, nutritional and environmental advantages, but they are still rejected by many Western consumers. Analytical knowledge of flavour compounds could contribute to enhancing product attractiveness to consumers. Therefore, the goal of this study was to examine the volatile compound profiles of 7 unheated insects: Zophobas morio (ZM), Tenebrio molitor (TM), Locusta migratoria (LM), Galleria mellonella (GM), Blaptica dubia (BD), Alphitobius diaperinus (ALD) and Acheta domesticus (ACD). A total of 67 compounds were identified. Carboxylic acids were predominant in ALD, BD, GM, TM and ZM, while ketones were the major family in ACD and linear hydrocarbons in LM. ZM contained the highest number of unpleasant odour compounds, including indole, also present in BD and GM, which is characterised by a low detection threshold.
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Affiliation(s)
- Cristina Perez-Santaescolastica
- Research Group of Meat Technology & Science of Protein-rich Foods (MTSP), KU Leuven Ghent Technology Campus, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Gebroeders De Smetstraat, 1, Ghent 9000, Belgium.
| | - Ann De Winne
- Centre for Aroma and Flavour Technology, KU Leuven Ghent Technology Campus, Gebroeders De Smetstraat, 1, B-9000 Ghent, Belgium
| | - Jolien Devaere
- Centre for Aroma and Flavour Technology, KU Leuven Ghent Technology Campus, Gebroeders De Smetstraat, 1, B-9000 Ghent, Belgium
| | - Ilse Fraeye
- Research Group of Meat Technology & Science of Protein-rich Foods (MTSP), KU Leuven Ghent Technology Campus, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Gebroeders De Smetstraat, 1, Ghent 9000, Belgium
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23
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Miyazaki R, Kato S, Otoki Y, Rahmania H, Sakaino M, Takeuchi S, Sato T, Imagi J, Nakagawa K. Elucidation of decomposition pathways of linoleic acid hydroperoxide isomers by GC-MS and LC-MS/MS. Biosci Biotechnol Biochem 2023; 87:179-190. [PMID: 36416801 DOI: 10.1093/bbb/zbac189] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Accepted: 11/10/2022] [Indexed: 11/24/2022]
Abstract
Food lipid oxidation provides various volatile compounds involved in food flavor via the decomposition of lipid hydroperoxide (LOOH). This study predicted the pathways which can coherently explain LOOH decomposition focusing on hydroperoxy octadecadienoic acid (HpODE) isomers (9-EZ-HpODE, 9-EE-HpODE, 10-HpODE, 12-HpODE, 13-ZE-HpODE, and 13-EE-HpODE) which are the major LOOH contained in edible oils. Each standard was first prepared and thermally decomposed. Generated volatile and non-volatile compounds were analyzed by GC-MS and LC-MS/MS. The results showed that all HpODE decomposition was based on the factors such as favorable scission, radical delocalization, and cyclization. Interestingly, the formation of 8-HpODE and 14-HpODE were demonstrated during HpODE decomposition. The insights obtained in this study would explain the generation pathways of flavor involved in food quality.
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Affiliation(s)
- Ruriko Miyazaki
- Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi, Japan
| | - Shunji Kato
- Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi, Japan.,J-Oil Mills Innovation Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi, Japan
| | - Yurika Otoki
- Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi, Japan
| | - Halida Rahmania
- Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi, Japan
| | - Masayoshi Sakaino
- Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi, Japan.,Food Design Center, J-OIL MILLS, INC., Yokohama, Kanagawa, Japan
| | - Shigeo Takeuchi
- Food Design Center, J-OIL MILLS, INC., Yokohama, Kanagawa, Japan
| | - Toshiro Sato
- J-Oil Mills Innovation Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi, Japan.,Food Design Center, J-OIL MILLS, INC., Yokohama, Kanagawa, Japan
| | - Jun Imagi
- Food Design Center, J-OIL MILLS, INC., Yokohama, Kanagawa, Japan
| | - Kiyotaka Nakagawa
- Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi, Japan.,J-Oil Mills Innovation Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi, Japan
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24
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Liu L, Zhao Y, Lu S, Liu Y, Xu X, Zeng M. Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster ( Crassostrea gigas). Food Chem X 2023; 17:100569. [PMID: 36845524 PMCID: PMC9945435 DOI: 10.1016/j.fochx.2023.100569] [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: 10/01/2022] [Revised: 12/15/2022] [Accepted: 01/06/2023] [Indexed: 01/11/2023] Open
Abstract
To investigate the differences of volatile and non-volatile metabolites between oyster enzymatic hydrolysates and boiling concentrates, molecular sensory analysis and untargeted metabolomics were employed. "Grassy," "fruity," "oily/fatty," "fishy," and "metallic" were identified as sensory attributes used to evaluate different processed oyster homogenates. Sixty-nine and 42 volatiles were identified by gas chromatography-ion mobility spectrometry and gas chromatography-mass spectrometry, respectively. Pentanal, 1-penten-3-ol, hexanal, (E)-2-pentenal, heptanal, (E)-2-hexenal, 4-octanone, (E)-4-heptenal, 3-octanone, octanal, nonanal, 1-octen-3-ol, benzaldehyde, (E)-2-nonenal, and (E, Z)-2,6-nonadienal were detected as the key odorants (OAV > 1) after enzymatic hydrolysis. Hexanal, (E)-4-heptenal, and (E)-2-pentenal were significantly associated with off-odor, and 177 differential metabolites were classified. Aspartate, glutamine, alanine, and arginine were the key precursors affecting the flavor profile. Linking sensory descriptors to volatile and nonvolatile components of different processed oyster homogenates will provide information for the process and quality improvement of oyster products.
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Affiliation(s)
| | | | | | | | - Xinxing Xu
- Corresponding authors at: No.5 Yushan Road, Shinan District, Beijing 100083, China.
| | - Mingyong Zeng
- Corresponding authors at: No.5 Yushan Road, Shinan District, Beijing 100083, China.
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25
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Martín I, García C, Rodríguez A, Córdoba JJ. Effect of a Selected Protective Culture of Lactilactobacillus sakei on the Evolution of Volatile Compounds and on the Final Sensorial Characteristics of Traditional Dry-Cured Fermented "Salchichón". BIOLOGY 2023; 12:biology12010088. [PMID: 36671780 PMCID: PMC9855356 DOI: 10.3390/biology12010088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 12/28/2022] [Accepted: 12/31/2022] [Indexed: 01/07/2023]
Abstract
BACKGROUND In this work, the effect of a selected starter culture of Lactilactobacillus sakei 205 on the evolution of volatile compounds throughout the ripening process and on the final sensorial characteristics of traditional dry-cured fermented "salchichón" was evaluated. METHODS "Salchichón" sausages were prepared, inoculated with L. sakei 205, and ripened for 90 days. Volatile compounds were analyzed throughout the ripening by GC-MS. In the final product, instrumental texture and color were determined. In addition, sensorial analysis was performed by a semi-trained panel. RESULTS The inoculation of L. sakei 205 does not influence the texture and color parameters of ripened "salchichón". However, an increase in volatile compounds derived from amino acid catabolism and microbial esterification and a decrease in compounds derived from lipid oxidation, mainly hexanal, were observed throughout the ripening time as a consequence of L. sakei inoculation, which could have a positive effect on the flavor development of the dry-cured fermented "salchichón". CONCLUSIONS The use of selected strains of lactic acid bacteria (LAB) such as L. sakei 205 as a protective culture could be recommended to improve the quality of traditional "salchichón".
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Affiliation(s)
- Irene Martín
- Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar), Universidad de Extremadura, Avda. de las Ciencias, s/n., 10003 Cáceres, Spain
| | - Carmen García
- Tecnología y Calidad de Alimentos, Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar), Universidad de Extremadura, Avda. de las Ciencias, s/n., 10003 Cáceres, Spain
| | - Alicia Rodríguez
- Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar), Universidad de Extremadura, Avda. de las Ciencias, s/n., 10003 Cáceres, Spain
- Correspondence:
| | - Juan J. Córdoba
- Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar), Universidad de Extremadura, Avda. de las Ciencias, s/n., 10003 Cáceres, Spain
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26
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Li Y, Jiang S, Zhu Y, Shi W, Zhang Y, Liu Y. Effect of different drying methods on the taste and volatile compounds, sensory characteristics of Takifugu obscurus. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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27
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Xu J, Zhang Y, Yan F, Tang Y, Yu B, Chen B, Lu L, Yuan L, Wu Z, Chen H. Monitoring Changes in the Volatile Compounds of Tea Made from Summer Tea Leaves by GC-IMS and HS-SPME-GC-MS. Foods 2022; 12:foods12010146. [PMID: 36613362 PMCID: PMC9818854 DOI: 10.3390/foods12010146] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 12/07/2022] [Accepted: 12/22/2022] [Indexed: 12/29/2022] Open
Abstract
Compared with spring tea, summer tea has the advantages of economy and quantity. However, research on the aroma characteristics of summer tea is currently limited. In this study, summer fresh tea leaves (castanopsis. sinensis, cv. Fuliangzhong) (FTLs) were processed intoblack tea (BT) and green tea (GT). The changes in the volatile compounds during the tea processing were quantified using gas chromatography-ion mobility spectrometry (GC-IMS) and head space-solid phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), and then analyzed on the basis of relative odor activity value (ROAV). Results showed low amounts of flavor compounds, such as linalool oxides, geraniol, and sulcatone, were found in FTLs, but after processing, high amounts of the same in BT and GT. Summer BT and GT contained characteristic compounds similar to spring tea, including linalool, geraniol, (E,E)-2,4-decdienal, β-ionone, methyl salicylate, geranyl acetone, and decanal. All these compounds have high content and ROAV values, which give the same flavor to summer teas as spring tea. This study confirmed that summer fresh tea leaves were suitable to produce black and green tea with good flavor. Monitoring changes in aroma compounds by GC-IMS coupled with GC-MS, the quality of summer tea is expected to be promoted towards the quality of spring tea by improving processing methods for valuable-tea production.
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Affiliation(s)
- Jiyuan Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- College of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Ying Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- College of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Fei Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Kylin (Shandong) Pharmaceutical Technology Co., Ltd., Jinan 250109, China
| | - Yu Tang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- College of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Bo Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
| | - Bin Chen
- Riantea Ltd., Nanchang 330100, China
| | - Lirong Lu
- Riantea Ltd., Nanchang 330100, China
| | | | - Zhihua Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
- Correspondence: ; Tel.: +86-791-8833-4578; Fax: +86-791-8833-3708
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
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28
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Jeong CH, Lee SH, Yoon Y, Choi HY, Kim HY. Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods. Foods 2022; 12:foods12010137. [PMID: 36613352 PMCID: PMC9818867 DOI: 10.3390/foods12010137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/23/2022] [Accepted: 12/23/2022] [Indexed: 12/29/2022] Open
Abstract
This study aims at identifying the optimal fermentation temperature for dry-fermented sausage using strains isolated from Kimchi (GK1, Pediococcus pentosaceus-GK1; NK3, P. pentosaceus-NK3), Doenjang (D1, Debaryomyces hansenii-D1), and commercial fermented sausage (S6, spontaneously generated Penicillium nalgiovense-S6). The microbial population, pH, moisture content, color, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), and electronic nose (E-nose) were analyzed to identify the optimal fermentation temperature. The dry-fermented sausages were inoculated with three types of starter cultures [CS (commercial starter culture), GD (GK1 + D1 + S6), and ND (NK3 + D1 + S6)]. The fermentation was performed for 3 days at 20 °C and 25 °C, and dried for 28 days. The Lactobacillus spp. plate count and TBARS showed significantly higher values in the 25 °C group than in the 20 °C group (p < 0.05). The Staphylococcus spp. plate count of GD and ND were significantly higher than CS group at all temperatures. On day 31, the moisture content and VBN values of all groups were less than 35 % and 20 mg%, respectively. According to E-nose, the highest amount of acetoin was detected at the GD group fermented at 25 °C. Thus, the optimal fermentation temperature is expected at 25 °C after using GD in the manufacturing of dry-fermented sausages.
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Affiliation(s)
- Chang-Hwan Jeong
- Department of Animal Resources Science, Kongju National University, Yesan-Gun 32439, Republic of Korea
| | - Sol-Hee Lee
- Department of Animal Resources Science, Kongju National University, Yesan-Gun 32439, Republic of Korea
| | - Yohan Yoon
- Department of Food and Nutrient, Sookmyung Women’s University, Seoul 04310, Republic of Korea
| | - Hyung-Youn Choi
- Food Standard Research Center, Food Industry Research Division, Korea Food Research Institute, Wanju-Gun 55365, Republic of Korea
- Correspondence: (H.-Y.C.); (H.-Y.K.); Tel.: +82-63-219-9274 (H.-Y.C.); +82-41-330-1241 (H.-Y.K.); Fax: +82-63-219-9333 (H.-Y.C.); +82-41-330-1249 (H.-Y.K.)
| | - Hack-Youn Kim
- Department of Animal Resources Science, Kongju National University, Yesan-Gun 32439, Republic of Korea
- Correspondence: (H.-Y.C.); (H.-Y.K.); Tel.: +82-63-219-9274 (H.-Y.C.); +82-41-330-1241 (H.-Y.K.); Fax: +82-63-219-9333 (H.-Y.C.); +82-41-330-1249 (H.-Y.K.)
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Shen X, Chen Y, Omedi JO, Oz E, Oz F, Xiao C, Zhou Y, Chen J, Zeng M. The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations. Foods 2022; 11:foods11223687. [PMID: 36429279 PMCID: PMC9689661 DOI: 10.3390/foods11223687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 11/08/2022] [Accepted: 11/15/2022] [Indexed: 11/19/2022] Open
Abstract
In this study, UPLC-MS/MS was used to study the effects of smoking duration and temperature on the formation of heterocyclic amines (HAs) in smoke-processed meat patties. Four kinds of free HAs—including F-7,8-DiMeIQx; F-MeAαC; F-Harman and F-Norharman—and six kinds of protein-bound HAs—including B-AαC; B-7,8-DiMeIQx; B-Glu-p-1; B-MeAαC; B-Harman and B-Norharman—were detected and quantified. Among the free HAs, we observed a 23-fold content increase (p < 0.05), from 0−4 h (at 0 h and 4 h they were 4.24 ng·g−1 and 98.33 ng·g−1, respectively), and the content of the free HAs decreased to 78.80 ng·g−1, at 5 h. At the same time, the free HAs content increased from 53.52 ng·g−1, at 50 °C, to 127.16 ng·g−1, at 60 °C, and then decreased continuously. The content of the free HAs was the highest at 60 °C. For the protein-bound HAs, their content was found to generally decrease with the increase in smoking duration and temperature. However, at 5 h, the content of protein-bound HAs slightly increased to 984.2 ng·g−1. Meanwhile, at 90 °C, it increased to 1643.53 ng·g−1. Additionally, a total of 16 volatile organic compounds (VOCs) were found in all of the meat samples, of which 10 VOCs (one acid, three aldehydes and seven phenols) were significantly related to the formation of free HAs. These findings showed that all the different types of HAs were produced under low-temperature processing, which provided scientific insights into the potential generation of HAs during meat smoking processes and could be used as a reference to minimize the risks of cancer related to the consumption of smoked meat products.
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Affiliation(s)
- Xing Shen
- College of Life and Environmental Sciences, Minzu University of China, Beijing 100081, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yang Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jacob Ojobi Omedi
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Emel Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkey
| | - Fatih Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkey
| | - Chunwang Xiao
- College of Life and Environmental Sciences, Minzu University of China, Beijing 100081, China
- Correspondence: (C.X.); (M.Z.)
| | - Yijun Zhou
- College of Life and Environmental Sciences, Minzu University of China, Beijing 100081, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Correspondence: (C.X.); (M.Z.)
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Development of Flavor and Taste Components of Sous-Vide-Cooked Nile Tilapia ( Oreochromis niloticus) Fillet as Affected by Various Conditions. Foods 2022; 11:foods11223681. [PMID: 36429273 PMCID: PMC9689723 DOI: 10.3390/foods11223681] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 11/15/2022] [Accepted: 11/16/2022] [Indexed: 11/19/2022] Open
Abstract
This study aims to shed light on the association between non-volatile and volatile compounds related to flavor/taste characteristics as well as sensory acceptability of Nile tilapia fillet (Oreochromis niloticus) cooked by various sous-vide (SV) conditions (50−60 ℃, 30−60 min), with fish cooked with boiling water used as control. Higher temperatures and longer processing times of SV cooking led to greater protein and lipid oxidation as indicated by the increase in total sulfhydryl (-SH), carbonyl, free fatty acid (FFA) contents as well as peroxide values (PV) and thiobarbituric acid reactive substance (TBARS) values. The differences in flavor/taste components including adenosine triphosphate (ATP)-related compounds, free amino acids (FAAs) and volatiles were also obtained, which directly affect sensory acceptability as evaluated by using the hedonic scale. Based on principal component analysis (PCA) results, the acceptability score was strongly correlated with inosine monophosphate (IMP) and acetoin, which seem to be the most crucial flavor enhancers for cooked tilapia. Among all samples, tilapia processed at 60 °C for 45 and 60 min, which contained significantly higher IMP and acetoin (p < 0.05) than others, had significantly higher flavor-liking and overall-liking scores, with a more than 7.5 meaning for high acceptability (p < 0.05), indicating the optimal SV conditions for tilapia fillet. Overall, the present finding indicated that the SV-cooking technique, at the optimal conditions, can improve the meat quality of cooked fish, in terms of flavor/taste characteristics, compared with traditional cooking (control).
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The Effect of the Improvement Technology on the Quality of Midu Pork Roll. Foods 2022; 11:foods11223684. [PMID: 36429275 PMCID: PMC9689817 DOI: 10.3390/foods11223684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2022] [Revised: 11/12/2022] [Accepted: 11/14/2022] [Indexed: 11/19/2022] Open
Abstract
Midu pork roll (MPR), produced in Midu County, Dali Bai Autonomous Prefecture, Yunnan, China, is a traditional fermented meat product with a long history. This study aims to enhance the physical and flavor profile of MPR by improving its process, fermentation conditions and formulations. There were three different formulations, including traditional craft (control group: C), optimization process of Sichuan spicy flavor formula (Test group 1: T1) and optimization process of halogen flavor formula (Test group 2: T2). Higher moisture content, L*, a* and b* values and lower hardness, chewiness and shear force were observed in T1 and T2 compared to C (p < 0.05). A total of 15 free amino acids were detected throughout the fermentation process, during which the content of umami amino acids, sweet amino acids and bitter amino acids underwent significant changes. A total of 88, 85 and 75 volatile compounds were detected in C, T1 and T2, respectively, in which the relative content of alkanes and ketones in T1 and T2 were higher than those in C (p < 0.05). The process and formulas have improved the color, texture characteristics and tenderness of MPR to a certain extent, meanwhile, they have enhanced the flavor of MPR.
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Ouerfelli M, Metón I, Codina-Torrella I, Almajano MP. Antibacterial and Antiproliferative Activities of Azadirachta indica Leaf Extract and Its Effect on Oil-in-Water Food Emulsion Stability. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27227772. [PMID: 36431873 PMCID: PMC9698279 DOI: 10.3390/molecules27227772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Revised: 11/04/2022] [Accepted: 11/08/2022] [Indexed: 11/16/2022]
Abstract
The present study aims to identify and quantify the phenolic compounds of Azadirachta indica leaf extract using HPLC-MS and to evaluate the antioxidant, antibacterial (against different Gram-positive and negative bacteria) and in vitro anti-proliferative activities of this extract (against breast, human liver and cervix adenocarcinoma-derived cells). The application of this extract as a natural antioxidant for food preservation was also tested on oil-in-water food emulsions for the first time in the present work in order to determine the use of Azadirachta indica leaves as a natural additive to preserve the food against lipid oxidation and rancidity. The results obtained revealed that 50%-aqueous ethanol leaf extract showed the best extraction yield (25.14%), which was characterized by a high content in phenolic compounds and strong antioxidant activity. Moreover, this leaf extract inhibited the growth of the bacterial strains tested (Staphylococcus aureus, Escherichia coli, Salmonella paratyphi and Micrococcus luteus) and showed better anti-proliferative activity against breast and cervix adenocarcinoma-derived cells than human liver cancer cells after 48 h of treatment. Additionally, Azadirachta indica leaf extract showed almost similar effects as gallic acid solutions (0.25% and 0.5%) in preserving the oxidation of oil-in-water food emulsions and prevented the formation of secondary oxidation products (malondialdehyde) as well. The results obtained suggested that extracts of Azadirachta indica leaves are a potential source of antioxidant and antibacterial compounds and pointed to the potential of these natural extracts as therapeutic agents.
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Affiliation(s)
- Manel Ouerfelli
- Chemical Engineering Department, Escola Tècnica Superior d’Enginyeria Industrial de Barcelona (ETSEIB), Universitat Politècnica de Catalunya, Av. Diagonal 647, 08028 Barcelona, Spain
- Biology Department, Faculty of Sciences of Tunis, University of Tunis El Manar, Tunis 2092, Tunisia
| | - Isidoro Metón
- Biochemistry and Physiology Departament, Facultat de Farmàcia i Ciències de l’Alimentació, Universitat de Barcelona, Joan XXIII 27-31, 08028 Barcelona, Spain
| | - Idoia Codina-Torrella
- Agri-Food Engineering and Biotechnology Department, Escola d’Enginyeria Agroalimentària i de Biosistemes de Bacelona (EEABB), Universitat Politècnica de Catalunya, Esteve Terrades, 8, 08860 Castelldefels, Spain
| | - María Pilar Almajano
- Chemical Engineering Department, Escola Tècnica Superior d’Enginyeria Industrial de Barcelona (ETSEIB), Universitat Politècnica de Catalunya, Av. Diagonal 647, 08028 Barcelona, Spain
- Correspondence: ; Tel.: +34-934-016-686
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Liu F, Wang C, Li C, He L, Wang X, Zeng X, Dai Y. Effects of Process Parameters on the Quality of Suantang Beef. Foods 2022; 11:foods11223585. [PMID: 36429177 PMCID: PMC9689645 DOI: 10.3390/foods11223585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 11/09/2022] [Accepted: 11/09/2022] [Indexed: 11/13/2022] Open
Abstract
Suantang beef is a traditional delicious Chinese food cooked in Suantang (ST, a sour soup fermented by microorganisms). However, the impact of ST on beef quality is unclear, and the process of ST beef lacks unified technical standards. In the presented study, we found that the additional amount of salt, cooking time, meat thickness, and beef-ST ratio significantly affect the quality of ST beef. After optimization, it was found that when salt addition was 1%, cooking time was 3 min, meat thickness was 2 cm, and beef-ST ratio was 40%, the color determined by colorimeter, texture determined by texture analyzer, and sensory scores of beef cooked by ST were improved compared with boiled beef. ST decreased the pH value and cathepsin L activity of beef, increased the content of organic acid, and changed the protein composition of beef. ST made the beef have higher hardness, and have better chewiness and cohesion. At the same time, ST reduced the disagreeable odors of beef and improved beef flavor. In addition, 88 volatile compounds were detected in ST beef by HS-SPME/GC-MS. According to odor, threshold, and odor activity value (OAV), 24 critical aroma-active compounds were confirmed in ST beef. This study provides a basis for the potential industrialized production of ST beef.
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Affiliation(s)
- Fangrui Liu
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Chan Wang
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Cuiqin Li
- School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, China
| | - Laping He
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Correspondence: or ; Tel./Fax: +86-0851-88236702
| | - Xiao Wang
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Xuefeng Zeng
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Yifeng Dai
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
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Use of oil mixture emulsion hydrogels as partial animal fat replacers in dry-fermented foal sausages. Food Res Int 2022; 161:111881. [DOI: 10.1016/j.foodres.2022.111881] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 07/15/2022] [Accepted: 08/25/2022] [Indexed: 11/20/2022]
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35
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Leite A, Vasconcelos L, Ferreira I, Sarmiento-García A, Domínguez R, Santos EM, Campagnol PCB, Rodrigues S, Lorenzo JM, Teixeira A. Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro Shoulders. Foods 2022; 11:foods11193079. [PMID: 36230155 PMCID: PMC9563403 DOI: 10.3390/foods11193079] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 08/29/2022] [Accepted: 09/27/2022] [Indexed: 11/29/2022] Open
Abstract
The aim of the current experiment was to characterize and evaluate the effect of the dry-curing process on chemical composition, physicochemical properties, and sensory characteristics of the dry-cured Bísaro shoulders. For this purpose, thirty-eight raw forelegs were used, and no nitrites were added during the dry-curing process. This process increased protein, fat, ash content, and pH, with a decrease in moisture and water activity (p < 0.001). The dry-cured shoulders were darker (L*), less red (a*), and less yellow (b*) than the raw shoulders (p < 0.001), and this may be mainly due to the moisture reduction. The proportion of polyunsaturated fatty acids (PUFA) decreased during processing, whereas the saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) increased (p < 0.001), which could be related with the oxidative degradation. The sensory analysis showed that dry-cured Bísaro shoulders presented similar organoleptic characteristics to other dry-cured meat products. Also, the chemical composition and fatty acid profile of the dry-cured Bísaro shoulder showed results comparable to those of other cured products. This study revealed that it is possible to obtain safer and healthier dry-cured Bísaro shoulder products judging by these characteristics, since nitrites were not added in its preparation. These findings, along with the product’s high sensory attributes similar to more popular products such as ham, would give more advantage for its acceptability and market demand.
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Affiliation(s)
- Ana Leite
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Área de Tecnoloxía dos Alimentos, Facultade de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain
| | - Lia Vasconcelos
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Iasmin Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ainhoa Sarmiento-García
- Área de Producción Animal, Department of Construcción y Agronomía, Facultad de Ciencias Agrarias y Ambientales, Universidad de Salamanca, 37007 Salamanca, Spain
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Eva María Santos
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Mineral, Pachuca 42183 , Mexico
| | - Paulo C. B. Campagnol
- Departmento de Tecnologia e Ciência de Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil
| | - Sandra Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - José M. Lorenzo
- Área de Tecnoloxía dos Alimentos, Facultade de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Alfredo Teixeira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Correspondence:
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36
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The flavour of edible insects: A comprehensive review on volatile compounds and their analytical assessment. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.07.011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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37
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Centeno J, Lorenzo J, Carballo J. Effects of autochthonous Kluyveromyces lactis and commercial Enterococcus faecium adjunct cultures on the volatile profile and the sensory characteristics of short-ripened acid-curd cebreiro cheese. Food Microbiol 2022; 108:104101. [DOI: 10.1016/j.fm.2022.104101] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 07/21/2022] [Accepted: 07/25/2022] [Indexed: 11/28/2022]
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Improving the Aromatic Profile of Plant-Based Meat Alternatives: Effect of Myoglobin Addition on Volatiles. Foods 2022; 11:foods11131985. [PMID: 35804800 PMCID: PMC9265346 DOI: 10.3390/foods11131985] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2022] [Revised: 06/30/2022] [Accepted: 07/01/2022] [Indexed: 02/04/2023] Open
Abstract
Market demand for palatable plant-based meat alternatives is on the rise. One of the challenges is formulating products with sensorial characteristics similar to conventional meat. In this study, the effect of myoglobin on the aromatic profile of plant-based meat alternatives was assessed. Plant-based burgers were made with soy-textured protein, supplemented with three levels of myoglobin (0, 0.5 and 1.0%, the latter two mimicking endogenous myoglobin levels in meat), and grilled for 12 min at 250 °C. To evaluate the aromatic profile of the compounds, raw and grilled samples were subjected to headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS). Principal component analysis (PCA) analysis was then performed to visualize the interaction between grilling and myoglobin addition, and the effect exerted on the resulting aromatic profile. Myoglobin significantly affected several classes of volatile compounds, either by itself or in conjunction with grilling. A notable increase in aldehydes and a decrease in hydrocarbons were noted after adding myoglobin. As expected, an increase in pyrazines was observed after grilling. The results suggest myoglobin positively influences the aromatic profile of plant-based meat alternatives, contributing to a profile closer to the one of conventional meat.
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39
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Kitani Y, Putri SP, Fukusaki E. Investigation of the effect of processing on the component changes of single-origin chocolate during the bean-to-bar process. J Biosci Bioeng 2022; 134:138-143. [PMID: 35753972 DOI: 10.1016/j.jbiosc.2022.05.007] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2022] [Revised: 05/23/2022] [Accepted: 05/27/2022] [Indexed: 11/28/2022]
Abstract
Chocolate is one of the most popular sweets in the world. In recent years, the bean-to-bar process for chocolate production has attracted global attention. Bean-to-bar is a method of managing the whole production process from cocoa beans to chocolate bars, including single-origin chocolate (SOC). Many manufacturers aim to produce high-quality chocolate to maximize the flavor of cocoa beans. However, chocolate compounds are very complex due to many processes, and there are a limited number of studies on the SOC produced from the bean-to-bar process. Therefore, understanding the effects of processing is important for the growth of the chocolate industry. The objective of this study was to investigate the processing effect on the component changes of SOC during the bean-to-bar process. In this study, the component changes during the bean-to-bar process were monitored using gas chromatography/mass spectrometry (GC/MS). Then, the characteristics of SOC from five regions in Indonesia were further investigated. Lastly, the component profiles were combined with the data obtained from sensory evaluation. Our results showed that the influence of the manufacturing process was greater than that of the difference in the cocoa production area. Moreover, 1-pentanol, raffinose, and heptanoic acid were correlated with sweetness and dairy flavor, whereas glutamic acid, tartaric acid, 3-methyl-2-butanone, mannitol, and ethyl cinnamate were correlated with bitterness, astringency, and cocoa flavor, which were shown to be affected by fermentation, roasting, and sugar addition. This information might provide a basis for improving the chocolate production process and its quality related to the component profiles.
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Affiliation(s)
- Yuka Kitani
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Sastia Prama Putri
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Industrial Biotechnology Initiative Division, Institute for Open and Transdisciplinary Research Initiatives, Osaka University, Osaka 565-0871, Japan.
| | - Eiichiro Fukusaki
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Industrial Biotechnology Initiative Division, Institute for Open and Transdisciplinary Research Initiatives, Osaka University, Osaka 565-0871, Japan; Osaka University-Shimadzu Omics Innovation Research Laboratories, Osaka University, Osaka 565-0871, Japan
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40
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Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy. Food Res Int 2022; 154:111019. [DOI: 10.1016/j.foodres.2022.111019] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 02/09/2022] [Accepted: 02/12/2022] [Indexed: 01/04/2023]
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41
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Wang H, Xiao H, Wu Y, Zhou F, Hua C, Ba L, Shamim S, Zhang W. Characterization of volatile compounds and microstructure in different tissues of ‘Eureka’ lemon ( Citrus limon). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2046600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Haiou Wang
- School of Food Science, Nanjing Xiaozhuang University, Nanjing, PR China
- Key Laboratory of Modern Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Nanjing Research Institute for Agricultural Mechanization, Nanjing, PR China
- Jiangsu Provincial Key Construction Laboratory of Special Biomass Waste Resource Utilization, School of Food Science, Nanjing Xiaozhuang University, Nanjing, PR China
| | - HongWei Xiao
- College of Engineering, China Agricultural University, Beijing, PR China
| | - Yulong Wu
- School of Food Science, Nanjing Xiaozhuang University, Nanjing, PR China
- Jiangsu Provincial Key Construction Laboratory of Special Biomass Waste Resource Utilization, School of Food Science, Nanjing Xiaozhuang University, Nanjing, PR China
| | - Feng Zhou
- School of Food Science, Nanjing Xiaozhuang University, Nanjing, PR China
- Jiangsu Provincial Key Construction Laboratory of Special Biomass Waste Resource Utilization, School of Food Science, Nanjing Xiaozhuang University, Nanjing, PR China
| | - Chun Hua
- School of Food Science, Nanjing Xiaozhuang University, Nanjing, PR China
- Jiangsu Provincial Key Construction Laboratory of Special Biomass Waste Resource Utilization, School of Food Science, Nanjing Xiaozhuang University, Nanjing, PR China
| | - Long Ba
- State Laboratory of Bioelectronics, School of Biomedical Engineering and Department of Physics, Southeast University, Nanjing, PR China
| | - Sara Shamim
- State Laboratory of Bioelectronics, School of Biomedical Engineering and Department of Physics, Southeast University, Nanjing, PR China
| | - Wei Zhang
- School of Food Science, Nanjing Xiaozhuang University, Nanjing, PR China
- Jiangsu Provincial Key Construction Laboratory of Special Biomass Waste Resource Utilization, School of Food Science, Nanjing Xiaozhuang University, Nanjing, PR China
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42
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Ezz El-Din Ibrahim M, Alqurashi RM, Alfaraj FY. Antioxidant Activity of Moringa oleifera and Olive Olea europaea L. Leaf Powders and Extracts on Quality and Oxidation Stability of Chicken Burgers. Antioxidants (Basel) 2022; 11:antiox11030496. [PMID: 35326147 PMCID: PMC8944647 DOI: 10.3390/antiox11030496] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 02/26/2022] [Accepted: 02/26/2022] [Indexed: 12/12/2022] Open
Abstract
Oxidation is the main cause of quality deterioration in meat-based foods, such as burgers. Antioxidants inhibit the oxidation process; recently, natural antioxidants have gained interest, due to safety concerns. In this study, the effects of leaf powder and crude extracts of both Moringa oleifera and olive in chicken burgers were studied for their antioxidant potential in preventing fat oxidation during storage. Antioxidant activities were evaluated using DPPH (2,2-diphenyl-1-picrylhydrazyl). The results showed the highest DPPH radical scavenging with IC50 values of 2.397 ± 0.10 mg/mL in the Moringa leaf. Total phenolic content (TPC) was crude olive extract > crude Moringa extract > olive leaf > Moringa leaf. The total flavonoid content (TFC) was significantly higher in the olive leaf and its crude extract than in the Moringa leaf and its crude extract. The pH, total volatile nitrogen, and sensory properties were affected by the addition of olive and Moringa (leaf and crude extracts) to chicken burgers refrigerated for 20 days. The addition of Moringa and olive leaf powder decreased lipid oxidation and PV after 10 days of storage. In general, Moringa and olive leaf treatments slowed the deterioration of meat, suggesting their use as preservatives to extend the shelf-life of chicken burgers.
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Affiliation(s)
- Marwa Ezz El-Din Ibrahim
- Department of Food and Nutrition, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia; (M.E.E.-D.I.); (F.Y.A.)
- Department of Nutrition and Food Science, College of Home Economic, Helwan University, Cairo 11795, Egypt
| | - Randah Miqbil Alqurashi
- Department of Food and Nutrition, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia; (M.E.E.-D.I.); (F.Y.A.)
- Correspondence:
| | - Fatimah Yousef Alfaraj
- Department of Food and Nutrition, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia; (M.E.E.-D.I.); (F.Y.A.)
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Foggiaro D, Domínguez R, Pateiro M, Cittadini A, Munekata PES, Campagnol PCB, Fraqueza MJ, De Palo P, Lorenzo JM. Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers. Foods 2022; 11:foods11040596. [PMID: 35206072 PMCID: PMC8870787 DOI: 10.3390/foods11040596] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 02/16/2022] [Accepted: 02/17/2022] [Indexed: 02/04/2023] Open
Abstract
The present research evaluated the use of oil mixture emulsion hydrogels as animal fat replacers and their effect on the physicochemical, nutritional and sensory characteristics of pork burgers. Three different types of burgers were manufactured: control (samples elaborated with 100% pork fat), T1 and T2 (pork fat totally replaced by emulsion hydrogels of walnut or pistachio oil and algal oil, respectively). Fat replacement increased the moisture and ash contents and colour parameters (L* and b*) of pork burgers. Modified samples turned out to be firmer and chewier than those in the control group. The addition of oil emulsion hydrogels caused a significant decrease in fat and energy contents and the products obtained can be considered "reduced fat content". Moreover, the content of saturated fatty acids decreased, while mono- and polyunsaturated fatty acids increased, constituting an improvement in health indices. Sensory differences were found between the samples and T2 was the most preferred for flavour and overall. However, both modified burgers had good levels of acceptability. To conclude, the use of the proposed oil mixture emulsion hydrogels as pork backfat substitutes represents a promising strategy to obtain healthier pork burgers without negatively affecting technological or sensory properties.
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Affiliation(s)
- Danila Foggiaro
- Department of Veterinary Medicine, University of Bari A. Moro, Valenzano, 70010 Bari, Italy; (D.F.); (P.D.P.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia n° 4, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (M.P.); (A.C.); (P.E.S.M.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia n° 4, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (M.P.); (A.C.); (P.E.S.M.)
| | - Aurora Cittadini
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia n° 4, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (M.P.); (A.C.); (P.E.S.M.)
- Instituto de Innovación y Sostenibilidad en la Cadena Agroalimentaria (IS-FOOD), Universidad Pública de Navarra (UPNA), Arrosadia Campus, 31006 Pamplona, Spain
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia n° 4, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (M.P.); (A.C.); (P.E.S.M.)
| | - Paulo C. B. Campagnol
- Departmento de Tecnologia e Ciência de Alimentos, Universidade Federal de Santa Maria, 97105-900 Santa Maria, Brazil;
| | - Maria João Fraqueza
- CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal;
| | - Pasquale De Palo
- Department of Veterinary Medicine, University of Bari A. Moro, Valenzano, 70010 Bari, Italy; (D.F.); (P.D.P.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia n° 4, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (M.P.); (A.C.); (P.E.S.M.)
- Universidade de Vigo, Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, 32004 Ourense, Spain
- Correspondence: ; Tel.: +34-(98)-8548277
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The Effect of Salvia hispanica and Nigella sativa Seed on the Volatile Profile and Sensory Parameters Related to Volatile Compounds of Dry Fermented Sausage. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030652. [PMID: 35163917 PMCID: PMC8838188 DOI: 10.3390/molecules27030652] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 01/12/2022] [Accepted: 01/15/2022] [Indexed: 12/17/2022]
Abstract
The aim of the study was to evaluate the effects of Salvia hispanica and Nigella sativa seed addition on the volatile compounds and sensory characteristics (with particular emphasis on odor and flavor) of traditionally produced dry fermented sausages with reduced nitrites. Five different sausage formulations were prepared: control sample; samples with 1% and 2% addition of chia seed; samples with 1% and 2% addition of black cumin seed. The sausages were subjected to analysis including proximate chemical composition, volatile compound determination, and sensory analysis. The sausages with chia seed in the amounts of 1% and 2% as well as the sample with 1% addition of black cumin seed were characterized by positive sensory features, and their overall quality was rated above 7 c.u. on a 10-point scale, similar to the control sausage. Sausage samples with the addition of cumin seed were characterized by the highest herbal odor and flavor. The addition of Salvia hispanica and Nigella sativa seed significantly affected the amount of volatile compounds in fermented sausages. Sausages with black cumin presented the greatest amount of total volatile compounds, mainly contributed by terpenes.
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Effects of Anthocyanin Supplementation and Ageing Time on the Volatile Organic Compounds and Sensory Attributes of Meat from Goat Kids. Animals (Basel) 2022; 12:ani12020139. [PMID: 35049761 PMCID: PMC8772539 DOI: 10.3390/ani12020139] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Revised: 01/04/2022] [Accepted: 01/05/2022] [Indexed: 12/23/2022] Open
Abstract
The aim of this study was to assess the effects of dietary anthocyanin addition on volatile compounds of meat from goat kids during ageing. For this work, 60 male and female kids were divided into two groups: red orange and lemon extract (RLE group; n = 30), which received an RLE extract (90 mg/kg of live weight); and control (CON group; n = 30). The phytoextract in dry powder form was rich in bioflavonoids such as flavanones (about 16%) and anthocyanins (about 3%). After slaughtering, the longissimus thoracis et lumborum muscle was aged at 4 °C. The volatile organic compound (VOC) and sensorial analyses were carried out at 1, 3 and 7 days. A total of 10 chemical families were identified during the ageing process. Aldehydes were the most abundant VOC, followed by ketones and alcohols. Their contents increased during the process, showing after 7 days of ageing mean values of 20,498, 2193 and 1879 ng/g of meat, respectively. Regarding dietary effects, carboxylic acids, hydrocarbons and thiols presented significant differences between treatments, with higher carboxylic acid contents observed in RLE samples (437 vs. 467 ng/g of meat for CON and RLE batches, respectively; p < 0.05). On the contrary, hydrocarbons (436 vs. 254 ng/g of meat for CON and RLE batches, respectively) and thiols (160 vs. 103 ng/g of meat for CON and RLE batches, respectively) displayed significantly (p < 0.01) higher amounts in CON compared to the RLE group. Regarding ageing time, the tenderness, juiciness, odour and overall assessment parameters showed significantly higher scores at the end of the whole process (p < 0.05). On the other hand, only odour displayed significant differences between treatments, reaching higher scores in CON samples (p < 0.05). Therefore, ageing time improved the sensorial properties (tenderness, juiciness, odour and overall assessment) and the VOC content, whereas the inclusion of anthocyanins in the kids' diet did not have a great impact on the properties of aged meat.
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Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review. Food Res Int 2022; 151:110823. [PMID: 34980374 DOI: 10.1016/j.foodres.2021.110823] [Citation(s) in RCA: 59] [Impact Index Per Article: 29.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2021] [Revised: 10/27/2021] [Accepted: 11/22/2021] [Indexed: 12/19/2022]
Abstract
Plant-based meat analogues (PBMA) are promising foods to address the global imbalance between the supply and demand for meat products caused by the increasing environmental pressures and growing human population. Given that the flavor of PBMA plays a crucial role in consumer acceptance, imparting meat-like flavor is of great significance. As a natural approach to generate meat-like flavor, the Maillard reaction involving food-derived peptides could contribute to the required flavor compounds, which has promising applications in PBMA formulations. In this review, the precursors of meat-like flavor are summarized followed by a discussion of the reactions and mechanisms responsible for generation of the flavor compounds. The preparation and analysis techniques for food-derived Maillard reacted peptides (MRPs) as well as their taste and aroma properties are discussed. In addition, the MRPs as meat flavor precursors and their potential application in the formulation of PBMA are also discussed. The present review provides a fundamental scientific information useful for the production and application of MRPs as meat flavor precursors in PBMA.
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Campagnol PCB, Lorenzo JM, Dos Santos BA, Cichoski AJ. Recent advances in the development of healthier meat products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 102:123-179. [PMID: 36064292 DOI: 10.1016/bs.afnr.2022.04.009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Meat products are an excellent source of high biological value proteins, in addition to the high content of minerals, vitamins, and bioactive compounds. However, meat products contain compounds that can cause a variety of adverse health effects and pose a serious health threat to humans. In this sense, this chapter will address recent strategies to assist in the development of healthier meat products. The main advances about the reduction of sodium and animal fat in meat products will be presented. In addition, strategies to make the lipid profile of meat products more nutritionally advantageous for human health will also be discussed. Finally, the reduction of substances of safety concern in meat products will be addressed, including phosphates, nitrites, polycyclic aromatic hydrocarbons, heterocyclic aromatic amines, as well as products from lipid and protein oxidation.
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Affiliation(s)
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain; Universidad de Vigo, Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Ourense, Spain
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FREIXO APA, SILVA ACRD, CASTRO MLRD, QUITÉRIO SL, RAICES RSL. Volatile organic compounds present in jerked beef, a traditional Brazilian meat product. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.99521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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França F, Harada-Padermo SDS, Frasceto RA, Saldaña E, Lorenzo JM, Vieira TMFDS, Selani MM. Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: Effects on physicochemical and technological properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112724] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Zhou H, Cui W, Gao Y, Li P, Pu X, Wang Y, Wang Z, Xu B. Analysis of the volatile compounds in Fuliji roast chicken during processing and storage based on GC-IMS. Curr Res Food Sci 2022; 5:1484-1493. [PMID: 36132489 PMCID: PMC9483743 DOI: 10.1016/j.crfs.2022.09.005] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/23/2022] [Accepted: 09/05/2022] [Indexed: 11/22/2022] Open
Abstract
To investigate the flavor changes of Fuliji roast chicken during processing and storage, the volatile organic compounds (VOCs) during processing (fresh, fried, stewed and sterilized) and storage (1 month, 2 months and 4 months) were determined by gas chromatography ion mobility spectrometry (GC-IMS). A total of 47 kinds of VOCs were identified across seven sampling stages, including aldehydes, hydrocarbons, alcohols, ketones, esters, ethers and heterocyclic compounds. More diverse range of aldehydes, alcohols, ketones and esters have been detected compared to acids, ethers and heterocyclic substances. Fingerprints directly reflect the pattern of VOCs at different stages of growth and decay, revealing that frying and stewing are key processes in flavor formation, and that sterilization and storage processes lead to flavor loss in Fuliji roast chicken. Hexanal, nonanal, octanal, 2-heptanone, 3-octanol, 1-octene-3-alcohol, 1-pentanol and ethyl acetate were mainly generated during the frying process. Benzaldehyde, nonanal, octanal, methyl-5-hepten-2-one, 2-methyl-3-heptanone, 1,8-Cineole, linalool, butyl acetate, ethyl propionate, ethyl acetate, coumarin, 2-furfuryl methyl disulfide and 2-pentyl furan were mainly generated during the stewing process. After sterilization, the content of octanal-D, 2-heptanone-D, 2-Methyl-3-heptanone, pentan-1-ol-D decreased, resulting in the reduction of aroma, lemon flavor and oil flavor of Fuliji roast chicken. Seven flavor markers, including hexanal-D, nonanal-M, octanal-M, heptanal-D, acetone, 3-octanol and ethyl acetate-D, were identified in the evolution of the aroma profile of Fuliji roast chicken. GC-IMS profiles of flavor components in poultry product processing line. 47 kinds of volatile substances were identified by GC-IMS. Frying and stewing were the key processes of flavor formation. Flavor markers in the evolution of aroma characteristics of Fuliji roast chicken were determined.
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