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Maldonado YE, Malagón O, Cumbicus N, Gilardoni G. A new leaf essential oil from the Andean species Gynoxys szyszylowiczii Hieron. of southern Ecuador: chemical and enantioselective analyses. Sci Rep 2024; 14:16360. [PMID: 39014058 PMCID: PMC11252159 DOI: 10.1038/s41598-024-67482-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2023] [Accepted: 07/11/2024] [Indexed: 07/18/2024] Open
Abstract
The essential oil obtained from the dry leaves of Gynoxys szyszylowiczii Hieron. was described in this study for the first time. The chemical analysis, conducted on two stationary phases of different polarity, permitted to identify sixty-four compounds, that were quantified with at least one column. The main components, on a non-polar and polar stationary phase respectively, were germacrene D (21.6-19.2%), α-pinene (4.4-4.9%), n-tricosane (4.3% on both columns), (E)-β-caryophyllene (3.3-4.3%), 1-docosene (3.2-2.8%), α-cadinol (2.8-3.1%), and cis-β-guaiene (2.6-3.0%). This investigation was complemented by the enantioselective analysis of some major chiral compounds, carried out on two chiral selectors based on β-cyclodextrines. As a result, (S)-( +)-α-phellandrene, (S)-( +)-β-phellandrene, and (1S,2R,6R,7R,8R)-( +)-α-copaene appeared enantiomerically pure, whereas α-pinene, β-pinene, terpinen-4-ol, and germacrene D were detected as scalemic mixtures. Finally, linalool was practically racemic. The distillation yield, analytically calculated by weight of dry plant material, was 0.03%.
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Affiliation(s)
- Yessenia E Maldonado
- Departamento de Química, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, 110107, Loja, Ecuador
| | - Omar Malagón
- Departamento de Química, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, 110107, Loja, Ecuador
| | - Nixon Cumbicus
- Departamento de Ciencias Biológicas y Agropecuarias, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, Loja, 110107, Ecuador
| | - Gianluca Gilardoni
- Departamento de Química, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, 110107, Loja, Ecuador.
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Gilardoni G, Enríquez AA, Maldonado YE, Cumbicus N, Malagón O. A New Essential Oil from the Native Andean Species Nectandra laurel Klotzsch ex Nees of Southern Ecuador: Chemical and Enantioselective Analyses. PLANTS (BASEL, SWITZERLAND) 2023; 12:3331. [PMID: 37765496 PMCID: PMC10536180 DOI: 10.3390/plants12183331] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 08/23/2023] [Accepted: 09/05/2023] [Indexed: 09/29/2023]
Abstract
The leaves of Nectandra laurel Klotzsch ex Nees, belonging to the family, Lauraceae, were collected in the province of Loja (Ecuador), dried, and analytically steam-distilled. An unprecedented essential oil was obtained, with a 0.03% yield by weight of dry plant material. The volatile fraction was submitted to qualitative (GC-MS) and quantitative (GC-FID) chemical analysis, on two orthogonal stationary phases. Seventy-eight compounds were detected and quantified on at least one column. The essential oil was dominated by sesquiterpene hydrocarbons (53.0-53.8% on the non-polar and polar stationary phase, respectively), followed by oxygenated sesquiterpenoids (18.9-19.0%). A third group was constituted by metabolites of other origins, mainly aliphatic compounds, apparently derived from the acetate pathway (11.7-8.5%). The major components of the EO (≥3.0% with at least one column) were δ-selinene (30.5-28.8%), δ-cadinene (5.4-6.4%), epi-α-cadinol (4.9-5.2%), an undetermined compound with a molecular weight of 204 (3.4-4.2%), α-pinene (3.3-2.9%), and α-cadinol (2.9-3.0%). Finally, the essential oil was submitted to enantioselective analysis, on two β-cyclodextrin-based chiral selectors, determining the enantiomeric distribution of seven chiral terpenes. Among them, (1R,5R)-(+)-α-pinene, (1R,5R)-(+)-β-pinene, and (R)-(-)-α-phellandrene were enantiomerically pure, whereas camphene, borneol, α-copaene, and α-terpineol were present as scalemic mixtures.
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Affiliation(s)
- Gianluca Gilardoni
- Departamento de Química, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, Loja 110107, Ecuador or (G.G.); (A.A.E.); (Y.E.M.)
| | - Aníbal A. Enríquez
- Departamento de Química, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, Loja 110107, Ecuador or (G.G.); (A.A.E.); (Y.E.M.)
| | - Yessenia E. Maldonado
- Departamento de Química, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, Loja 110107, Ecuador or (G.G.); (A.A.E.); (Y.E.M.)
- Facultad de Medicina, Universidad Católica de Cuenca (UCACUE), Av. las Américas y Humboldt, Cuenca 010105, Ecuador
| | - Nixon Cumbicus
- Departamento de Ciencias Biológicas y Agropecuarias, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, Loja 110107, Ecuador;
| | - Omar Malagón
- Departamento de Química, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, Loja 110107, Ecuador or (G.G.); (A.A.E.); (Y.E.M.)
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3
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Maldonado YE, Malagón O, Cumbicus N, Gilardoni G. A New Essential Oil from the Leaves of Gynoxys rugulosa Muschl. (Asteraceae) Growing in Southern Ecuador: Chemical and Enantioselective Analyses. PLANTS (BASEL, SWITZERLAND) 2023; 12:849. [PMID: 36840197 PMCID: PMC9966422 DOI: 10.3390/plants12040849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 02/04/2023] [Accepted: 02/06/2023] [Indexed: 06/18/2023]
Abstract
An essential oil, distilled from the leaves of the Andean species Gynoxys rugulosa Muschl., is described in the present study for the first time. The chemical composition was qualitatively and quantitatively determined by GC-MS and GC-FID, respectively. On the one hand, the qualitative composition was obtained by comparing the mass spectrum and the linear retention index of each component with data from literature. On the other hand, the quantitative composition was determined by calculating the relative response factor of each constituent, according to its combustion enthalpy. Both analyses were carried out with two orthogonal columns of nonpolar and polar stationary phases. A total of 112 compounds were detected and quantified with at least one column, corresponding to 87.3-93.0% of the whole oil mass. Among the 112 detected components, 103 were identified. The main constituents were α-pinene (5.3-6.0%), (E)-β-caryophyllene (2.4-2.8%), α-humulene (3.0-3.2%), germacrene D (4.9-6.5%), δ-cadinene (2.2-2.3%), caryophyllene oxide (1.6-2.2%), α-cadinol (3.8-4.4%), 1-nonadecanol (1.7-1.9%), 1-eicosanol (0.9-1.2%), n-tricosane (3.3-3.4%), 1-heneicosanol (4.5-5.8%), n-pentacosane (5.8-7.1%), 1-tricosanol (4.0-4.5%), and n-heptacosane (3.0-3.5%). Furthermore, an enantioselective analysis was carried out on the essential oil, by means of two cyclodextrin-based capillary columns. The enantiomers of α-pinene, β-pinene, sabinene, α-phellandrene, β-phellandrene, linalool, α-copaene, terpinen-4-ol, α-terpineol, and germacrene D were detected, and the respective enantiomeric excess was calculated.
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Affiliation(s)
- Yessenia E. Maldonado
- Departamento de Química, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, Loja 110107, Ecuador
| | - Omar Malagón
- Departamento de Química, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, Loja 110107, Ecuador
| | - Nixon Cumbicus
- Departamento de Ciencias Biológicas y Agropecuarias, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, Loja 110107, Ecuador
| | - Gianluca Gilardoni
- Departamento de Química, Universidad Técnica Particular de Loja (UTPL), Calle Marcelino Champagnat s/n, Loja 110107, Ecuador
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Sexual Differences in Eurya loquaiana Dunn Floral Scent and How Pollinators Respond. PLANTS 2022; 11:plants11192560. [PMID: 36235425 PMCID: PMC9571124 DOI: 10.3390/plants11192560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 09/19/2022] [Accepted: 09/21/2022] [Indexed: 11/29/2022]
Abstract
Eurya plants are usually dioecious or subdioecious with small fragrant flowers. Here, we investigate the floral scent components of the subdioecious species Eurya loquaiana Dunn and how floral scent affects pollinators. Headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS) was used to compare the floral scents of male, female, and hermaphrodite flowers. We also test whether differences in floral scent affect the foraging behaviors of pollinators and describe the flower morphological traits of the three sexes. Twenty-eight floral scent compounds were tentatively identified, and four monoterpenoids were tentatively identified as the most abundant compounds: linalool oxide (pyranoid), linalool, lilac aldehyde, and linalool oxide (furanoid). There were floral scent differences among the sex types, and male flowers were more attractive to pollinators in the wild, even when visual factors were excluded, indicating that pollinators likely distinguish sexual differences by floral scent. In the competition for pollinators, the advantage that male flowers have over female and hermaphrodite flowers can likely be accounted for the differences in floral scent and display size.
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Ma X, Yang D, Qiu W, Mei J, Xie J. Influence of Multifrequency Ultrasound-Assisted Freezing on the Flavour Attributes and Myofibrillar Protein Characteristics of Cultured Large Yellow Croaker ( Larimichthys crocea). Front Nutr 2022; 8:779546. [PMID: 34977123 PMCID: PMC8714677 DOI: 10.3389/fnut.2021.779546] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2021] [Accepted: 11/15/2021] [Indexed: 01/16/2023] Open
Abstract
The influence of multifrequency ultrasound-assisted freezing (UAF) as compared with single- and dual-UAF on the flavour, microstructure, and myofibrillar proteins (MPs) of cultured large yellow croaker was investigated to improve food quality in a sustainable way and address the major global challenges concerning food and nutrition security in the (near) future. Multifrequency UAF-treated samples had lower total volatile basic nitrogen values during freezing than single- and dual-UAF-treated samples. Thirty-six volatile compounds were identified by solid-phase microextraction (SPME) coupled to gas chromatography–mass spectrometry (GC-MS) during freezing, and the multifrequency UAF-treated samples showed significant decreases in the relative contents of fishy flavoured compounds, including 1-penten-3-ol and 1-octen-3-ol. In addition, multifrequency UAF treatment better maintained a well-organised protein secondary structure by maintaining higher α-helical and β-sheet contents and stabilising the tertiary structure. Scanning electron microscopy images indicated that the ice crystals developed by the multifrequency UAF were fine and uniformly distributed, resulting in less damage to the frozen large yellow croaker samples. Therefore, multifrequency UAF improved the flavour attributes and MP characteristics of the large yellow croaker samples. Overall, multifrequency UAF can serve as an efficient way for improving food quality and nutritional profile in a sustainable way.
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Affiliation(s)
- Xuan Ma
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Dazhang Yang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Weiqiang Qiu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
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6
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Effects of chitosan and sodium alginate active coatings containing ε-polysine on qualities of cultured pufferfish (Takifugu obscurus) during cold storage. Int J Biol Macromol 2020; 160:418-428. [DOI: 10.1016/j.ijbiomac.2020.05.092] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 04/23/2020] [Accepted: 05/13/2020] [Indexed: 12/22/2022]
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7
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Wang H, Zhu Y, Zhang J, Wang X, Shi W. Characteristic volatile compounds in different parts of grass carp by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1758715] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Hongli Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
| | - Yaozhou Zhu
- Department of Food Science and Human Nutrition, University of Florida, Gainesville, Florida, USA
| | - Jingjing Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
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8
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Dupas de Matos A, Longo E, Chiotti D, Pedri U, Eisenstecken D, Sanoll C, Robatscher P, Boselli E. Pinot Blanc: Impact of the Winemaking Variables on the Evolution of the Phenolic, Volatile and Sensory Profiles. Foods 2020; 9:E499. [PMID: 32326529 PMCID: PMC7230968 DOI: 10.3390/foods9040499] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Revised: 04/09/2020] [Accepted: 04/13/2020] [Indexed: 01/15/2023] Open
Abstract
The impact of two different winemaking practices on the chemical and sensory complexity of Pinot Blanc wines from South Tyrol (Italy), from grape pressing to the bottled wine stored for nine months, was studied. New chemical markers of Pinot blanc were identified: astilbin and trans-caftaric acid differentiated the wines according to the vinification; S-glutathionylcaftaric acid correlated with the temporal trends. Fluorescence analysis displayed strong time-evolution and differentiation of the two wines for gallocatechin and epigallocatechin, respectively. After nine months of storage in bottle, the control wine showed higher amounts of most ethyl esters, acetate esters and octanoic acid, whereas higher alcohols characterized instead the wine obtained with prefermentative cold maceration. The sensory panel found notes of apple and tropical fruit in the control wine and attributed a higher overall quality judgement to it, whereas the cold-macerated wine was described by olfactory intensity, spicy and pear attributes.
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Affiliation(s)
- Amanda Dupas de Matos
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; (A.D.d.M.); (E.B.)
- FEAST and Riddet Institute, Massey University, Palmerston North 4410, New Zealand
| | - Edoardo Longo
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; (A.D.d.M.); (E.B.)
- Oenolab, NOI Techpark, via Alessandro Volta 13, 39100 Bolzano BZ, Italy
| | - Danila Chiotti
- Institute for Fruit Growing and Viticulture, Laimburg Research Center, Laimburg 6, I-39051 Pfatten, Italy; (D.C.); (U.P.)
| | - Ulrich Pedri
- Institute for Fruit Growing and Viticulture, Laimburg Research Center, Laimburg 6, I-39051 Pfatten, Italy; (D.C.); (U.P.)
| | - Daniela Eisenstecken
- Institute for Agricultural Chemistry and Food Quality, Laimburg Research Center, Laimburg 6, I-39051 Pfatten, Italy; (D.E.); (C.S.); (P.R.)
| | - Christof Sanoll
- Institute for Agricultural Chemistry and Food Quality, Laimburg Research Center, Laimburg 6, I-39051 Pfatten, Italy; (D.E.); (C.S.); (P.R.)
| | - Peter Robatscher
- Institute for Agricultural Chemistry and Food Quality, Laimburg Research Center, Laimburg 6, I-39051 Pfatten, Italy; (D.E.); (C.S.); (P.R.)
| | - Emanuele Boselli
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; (A.D.d.M.); (E.B.)
- Oenolab, NOI Techpark, via Alessandro Volta 13, 39100 Bolzano BZ, Italy
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Li P, Chen Z, Tan M, Mei J, Xie J. Evaluation of weakly acidic electrolyzed water and modified atmosphere packaging on the shelf life and quality of farmed puffer fish (
Takifugu obscurus
) during cold storage. J Food Saf 2020. [DOI: 10.1111/jfs.12773] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Peiyun Li
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
| | - Zhijie Chen
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
| | - Mingtang Tan
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation Shanghai China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation Shanghai China
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10
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Li P, Peng Y, Mei J, Xie J. Effects of microencapsulated eugenol emulsions on microbiological, chemical and organoleptic qualities of farmed Japanese sea bass (Lateolabrax japonicus) during cold storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108831] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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11
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González-Mohíno A, Antequera T, Pérez-Palacios T, Ventanas S. Napping combined with ultra-flash profile (UFP) methodology for sensory assessment of cod and pork subjected to different cooking methods and conditions. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03309-w] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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Jin R, Meng R, Zhang H, Yang X, Wu Z. Effects of different deodorising processes on the off-odour compounds and gel properties of common carp surimi. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13791] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Ritian Jin
- College of Food Science; Shenyang Agricultural University; No. 120 Dongling Road Shenyang Liaoning Province China
| | - Ran Meng
- College of Food Science; Shenyang Agricultural University; No. 120 Dongling Road Shenyang Liaoning Province China
| | - Huimin Zhang
- College of Food Science; Shenyang Agricultural University; No. 120 Dongling Road Shenyang Liaoning Province China
| | - Xiaofei Yang
- College of Food Science; Shenyang Agricultural University; No. 120 Dongling Road Shenyang Liaoning Province China
| | - Zhaoxia Wu
- College of Food Science; Shenyang Agricultural University; No. 120 Dongling Road Shenyang Liaoning Province China
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13
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Kuuliala L, Al Hage Y, Ioannidis AG, Sader M, Kerckhof FM, Vanderroost M, Boon N, De Baets B, De Meulenaer B, Ragaert P, Devlieghere F. Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (Gadus morhua) stored under modified atmospheres. Food Microbiol 2018; 70:232-244. [DOI: 10.1016/j.fm.2017.10.011] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2017] [Revised: 10/20/2017] [Accepted: 10/23/2017] [Indexed: 01/18/2023]
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14
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Manthey-Karl M, Lehmann I, Ostermeyer U, Rehbein H, Schröder U. Meat Composition and Quality Assessment of King Scallops ( Pecten maximus) and Frozen Atlantic Sea Scallops ( Placopecten magellanicus) on a Retail Level. Foods 2015; 4:524-546. [PMID: 28231221 PMCID: PMC5224553 DOI: 10.3390/foods4040524] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2015] [Revised: 09/17/2015] [Accepted: 09/18/2015] [Indexed: 12/05/2022] Open
Abstract
An enlarged range of scallop products on the market allows the consumer to buy lower priced alternatives, which often raises the question of quality and control. Frozen meat of king scallops (Pecten maximus) and Atlantic sea scallops (Placopecten magellanicus) were purchased on the German market and compared with fresh shell-on king scallops of various origin. The approximate composition, inclusive citric acid and phosphates, minerals, free amino acids (FAA) and fatty acid profiles were examined in the muscle to identify changes as a result of processing. The FAA glycine and taurine as well the fatty acids 20:5n-3 (EPA) and 22:6n-3 (DHA) were the most abundant, but were reduced in processed samples. Di- and triphosphate contents were not detectable (<0.01 g·kg-1) in untreated meats. Most frozen scallop products contained added citrates and polyphosphates and had distinctly higher water contents (up to 89%) and an increased moisture to protein ratio (M/P) (up to 9) compared with the fresh king scallops (78%, M/P < 5). Labelling of species, verified by PCR-based DNA analysis, and ingredients were not correct in each case. Overall results indicated no relevant differences in mineral content, except high sodium contents, resulting from additives. Labelling does not readily allow the consumer to recognize the extent of processing effects.
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Affiliation(s)
- Monika Manthey-Karl
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Palmaille 9, 22767 Hamburg, Germany.
| | - Ines Lehmann
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Palmaille 9, 22767 Hamburg, Germany.
| | - Ute Ostermeyer
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Palmaille 9, 22767 Hamburg, Germany.
| | - Hartmut Rehbein
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Palmaille 9, 22767 Hamburg, Germany.
| | - Ute Schröder
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Palmaille 9, 22767 Hamburg, Germany.
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15
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Effect of storage time and heat processing on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle. Food Chem 2013; 138:2365-73. [DOI: 10.1016/j.foodchem.2012.11.135] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2012] [Revised: 11/06/2012] [Accepted: 11/28/2012] [Indexed: 11/20/2022]
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16
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Hou H, Zhao X, Li B, Li P, Zhang Z, Shao X, Pang W, Qu X. Solid-Phase Microextraction Method for the Determination of Volatile Compounds in Hydrolysates of Alaska Pollock Frame. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.567429] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Hu Hou
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Xue Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Bafang Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Pinglin Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Zhaohui Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Xiaomin Shao
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Weijian Pang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Xin Qu
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
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Oliveira H, Pedro S, Nunes ML, Costa R, Vaz-Pires P. Processing of Salted Cod (Gadusspp.): A Review. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00202.x] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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18
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Cost E. Silva M, Silva L, Guedes-De-Pinho P, Costa R. Volatile compounds in salted dried codfishes from different species. ACTA ALIMENTARIA 2012. [DOI: 10.1556/aalim.41.2012.3.9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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19
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Silva J, Valente L, Castro-Cunha M, Bacelar M, Guedes de Pinho P. Impact of dietary plant protein levels on the volatile composition of Senegalese sole (Solea senegalensis Kaup, 1858) muscle. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.09.035] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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20
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Chung H, Choi A, Cho IH, Kim YS. Changes in fatty acids and volatile components in mackerel by broiling. EUR J LIPID SCI TECH 2011. [DOI: 10.1002/ejlt.201000510] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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21
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Invasiveness of Listeria monocytogenes strains of Caco-2 cells in response to a period of extreme salt stress reflecting salt-curing and rehydration of cod (Gadus morhua L.). Food Control 2011. [DOI: 10.1016/j.foodcont.2010.12.013] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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22
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Jónsdóttir R, Sveinsdóttir K, Magnússon H, Arason S, Lauritzsen K, Thorarinsdottir KA. Flavor and quality characteristics of salted and desalted cod (Gadus morhua) produced by different salting methods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:3893-3904. [PMID: 21401095 DOI: 10.1021/jf104203p] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Flavor characterization and quality of salt-cured and desalted cod (Gadus morhua) products was studied using sensory analysis and gas chromatography techniques. The products were produced in Iceland using two different processing methods (filleting and splitting) and three different salting procedures, i.e., the old single-step kench salting or a multistep procedure, and presalting (injection and brine salting or only brine salting), which was followed by kench salting. The main difference observed was between fillets and split fish, where the split fish was darker and had stronger flavor characteristics. Comparison of different salting procedures showed that the use of presalting improved the appearance of the salted products, which can be described as increased lightness and reduced yellowness of the products. In the same products, the intensity of curing flavors was milder, as described by sensory analysis and key aroma compounds. Derivatives from lipid and protein degradation contribute to the characteristic flavor of the salted products.
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Affiliation(s)
- Rósa Jónsdóttir
- Matis ohf, Matis Icelandic Food and Biotech R&D, Reykjavik, Iceland.
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23
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Rotabakk BT, Sivertsvik M, Birkeland S. Microbiological Quality of Desalted Cod in Consumer Packages—Effects of Storage Atmospheres and Pretreatments. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2009. [DOI: 10.1080/10498850802581013] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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24
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Fuentes A, Fernández-Segovia I, Escriche I, Serra J. Comparison of physico-chemical parameters and composition of mussels (Mytilus galloprovincialis Lmk.) from different Spanish origins. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.05.064] [Citation(s) in RCA: 66] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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25
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Fernández-Segovia I, Escriche I, Fuentes A, Serra JA. Microbial and sensory changes during refrigerated storage of desalted cod (Gadus morhua) preserved by combined methods. Int J Food Microbiol 2007; 116:64-72. [PMID: 17303277 DOI: 10.1016/j.ijfoodmicro.2006.12.026] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2006] [Revised: 11/23/2006] [Accepted: 12/10/2006] [Indexed: 11/18/2022]
Abstract
Water blanching and the use of additives (potassium sorbate and citric acid) combined with different types of packaging (air, vacuum "VP" and modified atmosphere packaging "MAP": 60% CO(2), 30% N(2) and 10% O(2)), were studied as new methods of preservation of chilled desalted cod. Microbial counts and total volatile basic nitrogen (TVB-N) analyses were carried out during a period of 42 days on all samples stored at 4 degrees C. No Aeromonas or sulphite-reducing Clostridium were isolated from any of the analysed samples. The lowest microbial counts of mesophilic, psychrotrophic, Pseudomonas, moulds and yeasts, were found in samples with additives in all kinds of packaging. These samples in VP or MAP maintained an excellent microbial quality throughout the 42 days of storage, with mesophilic and psychrotrophic counts always below 4 log CFU/g. Counts of the four microorganisms above-mentioned in blanched samples packaged with air, exceeded 5 log CFU/g on days 21-28, so it became necessary to use VP or MAP to maintain these microorganisms at an acceptable level for the entire storage period. TVB-N contents were low in samples with additives, regardless of the kind of packaging, as well as in blanched samples packaged in VP and MAP, never reaching 25 mg/100 g. Since there were no significant differences either in microbial growth or in TVB-N between samples in VP and MAP, a sensory analysis was performed only in desalted cod submitted to the two treatments (blanching and additives) combined with VP, both in raw and cooked samples. The results of this analysis showed that the addition of potassium sorbate and citric acid did not alter the typical organoleptic features of desalted cod. The sensory characteristics of both blanched samples and those with additives in VP showed no change during the period of the study.
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Affiliation(s)
- I Fernández-Segovia
- Instituto de Ingeniería de Alimentos para el Desarrollo (IIAD), Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain.
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