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Gao H, Yang F, Zhu B, Yin S, Fu Y, Li Y, Liao Y, Kang M, Zhang Y, He J, Yin Y, Xu K. Optimization of HS-SPME-GC-MS for the Determination of Volatile Flavor Compounds in Ningxiang Pork. Foods 2023; 12:foods12020297. [PMID: 36673389 PMCID: PMC9857953 DOI: 10.3390/foods12020297] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 12/28/2022] [Accepted: 01/05/2023] [Indexed: 01/11/2023] Open
Abstract
This study attempts to explore the suitable conditions for the detection of volatile flavor compounds (VFCs) in Ningxiang pork by headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS). Ningxiang pigs were harvested from a slaughterhouse and a longissimus dorsi sample was collected from each animal. The VFCs of Ningxiang pork can be strongly impacted by the detection conditions (columns, weight of meat samples, heat treatment time, equilibrium conditions, and extraction conditions) that need to be optimized. Our results also provided the optimal test conditions: weighing 5 g of meat samples, grinding for 30 s in a homogenizer, heat treatment at 100 °C for 30 min, equilibration at 70 °C for 30 min, and extraction at 100 °C for 50 min. Furthermore, the feasibility and representativeness of the test method were confirmed based on principal component analysis and a comparison of the three pork VFCs. These findings offer researchers a unified and efficient pretreatment strategy to research pork VFCs.
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Affiliation(s)
- Hu Gao
- Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Fang Yang
- Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Bangqiang Zhu
- Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Shishu Yin
- Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yawei Fu
- Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yiyang Li
- Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yinchang Liao
- Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Meng Kang
- Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yuebo Zhang
- Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Jun He
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, China
| | - Yulong Yin
- Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, China
- Laboratory of Animal Nutrition Physiology and Metabolism, The Chinese Academy of Sciences, The Institute of Subtropical Agriculture, Changsha 410125, China
- Correspondence: (Y.Y.); (K.X.)
| | - Kang Xu
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, China
- Laboratory of Animal Nutrition Physiology and Metabolism, The Chinese Academy of Sciences, The Institute of Subtropical Agriculture, Changsha 410125, China
- Correspondence: (Y.Y.); (K.X.)
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Pistón M, Suárez A, Bühl V, Tissot F, Silva J, Panizzolo L. Influence of cooking processes on Cu, Fe, Mn, Ni, and Zn levels in beef cuts. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103624] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Dehadri T, Dehdari L. The Effect of a Short Message-Based Nutrition Education Intervention on Employees’ Knowledge and Practice in Terms of Adopting the Methods of Inhibition of Polycyclic Aromatic Hydrocarbons Formation in the Cooked Meat. Polycycl Aromat Compd 2020. [DOI: 10.1080/10406638.2020.1754866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Tahereh Dehadri
- Department of Health Education and Health Promotion, Faculty of Public Health, Iran University of Medical Sciences, Tehran, Iran
| | - Laleh Dehdari
- Department of Statistics, School of Mathematics Sciences, Yazd University, Yazd, Iran
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Rao W, Wang Z, Li G, Meng T, Suleman R, Zhang D. Formation of crust of dried meat and its relationship to moisture migration during air drying. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14255] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Weili Rao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing, Ministry of Agriculture Beijing China
- College of Food Science and Technology Agricultural University of Hebei Baoding China
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing, Ministry of Agriculture Beijing China
| | - Guixia Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing, Ministry of Agriculture Beijing China
| | - Tingting Meng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing, Ministry of Agriculture Beijing China
| | - Raheel Suleman
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing, Ministry of Agriculture Beijing China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing, Ministry of Agriculture Beijing China
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Suleman R, Hui T, Wang Z, Liu H, Zhang D. Comparative analysis of charcoal grilling, infrared grilling and superheated steam roasting on the colour, textural quality and heterocyclic aromatic amines of lamb patties. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14388] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Raheel Suleman
- Key Laboratory of Agro‐Products Processing Chinese Academy of Agricultural Sciences Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Beijing 100193 China
| | - Teng Hui
- Key Laboratory of Agro‐Products Processing Chinese Academy of Agricultural Sciences Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Beijing 100193 China
| | - Zhenyu Wang
- Key Laboratory of Agro‐Products Processing Chinese Academy of Agricultural Sciences Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Beijing 100193 China
| | - Huan Liu
- Key Laboratory of Agro‐Products Processing Chinese Academy of Agricultural Sciences Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Beijing 100193 China
| | - Dequan Zhang
- Key Laboratory of Agro‐Products Processing Chinese Academy of Agricultural Sciences Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Beijing 100193 China
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Red meat and processed red meat consumption behaviour of healthcare professionals: do they participate in the World Health Organization's view of red meat carcasses and red meat carcinogens? Public Health Nutr 2019; 23:214-220. [PMID: 31558176 DOI: 10.1017/s1368980019002453] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
OBJECTIVE This study investigated the consumption behaviours of healthcare professionals in relation to red meat and processed red meat products. DESIGN This study included a questionnaire conducted through face-to-face interviews with 149 health professionals. The purpose of the questionnaire was to determine the extent to which health professionals agreed with the WHO classification of red meat and processed red meat on their list of carcinogenic products. SETTING This research was carried out in İzmir, which is Turkey's third largest city. The survey was conducted in 2016 by holding face to face interviews with forty-three specialist doctors, sixteen doctors, twelve dentists, sixty-four nurses and fourteen pharmacists. SUBJECTS Nationally representative sample of healthcare professionals in Turkey. RESULTS People educated in healthcare are especially cautious about the consumption of processed red meat products. The results of the research revealed the importance of processing and cooking patterns in red meat consumption preferences. CONCLUSIONS The consequences of the research, in terms of breaking down prejudices and overcoming the anxieties of those with health concerns who do not consume red meat, are important. In fact, the results show that healthcare professionals consume red meat, but they are more careful in their consumption of processed red meat products. This result is in line with the WHO report.
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Román MD, Niclis C, Aballay LR, Lantieri MJ, Díaz MDP, Muñoz SE. Do Exposure to Arsenic, Occupation and Diet Have Synergistic Effects on Prostate Cancer Risk? Asian Pac J Cancer Prev 2018; 19:1495-1501. [PMID: 29936720 PMCID: PMC6103567 DOI: 10.22034/apjcp.2018.19.6.1495] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023] Open
Abstract
Background: Diverse environmental exposures, as well as dietary and lifestyle factors, are associated with prostate cancer (PC) etiology; however little is known about joint interactive influences. The aim of this study was to analyse effects of diet combined with arsenic in drinking water and agricultural occupation on PC risk. Methods: A case-control study was conducted in Córdoba, Argentina (period 2008-2015) including 147 cases of PC and 300 controls. All subjects were interviewed about food consumption, socio-demographic and lifestyle characteristics. A sample of drinking water was taken to determine arsenic concentrations. Adherence scores to the Traditional Dietary Pattern were estimated, based on a principal component factor analysis. A two-level logistic regression model was fitted in order to assess effects of the Traditional Pattern, occupation and arsenic exposure on the occurrence of PC (outcome). Family history of PC was considered as a clustering variable. Results: PC risk was greatest in subjects with high adherence to the Traditional Pattern (OR 2.18; 95%IC 1.097–4.344). Subjects exposed to arsenic in drinking water above 0.01mg/l who simultaneously performed agricultural activities showed a markedly elevated PC risk (OR 5.07; 95%IC 2.074-12.404). Variance of the random effect of family history of PC was significant. conclusion: Diet, arsenic and occupation in agriculture exert significant effects on PC risk. Further efforts are necessary to analyse risk factors integrally, in order to achieve a better understanding of the complex causal network for PC in this multiple-exposure population.
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Affiliation(s)
- María Dolores Román
- Instituto de Investigaciones en Ciencias de la Salud (INICSA), Consejo Nacional de Investigaciones Científicas y Técnicas, Universidad Nacional de Córdoba, Córdoba, Argentina.,Escuela de Nutrición, Facultad de Ciencias Médicas,Universidad Nacional de Córdoba, Córdoba, Argentina.
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