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Li Y, Liu X, Zhang J, Yang Z, Zhou C, Wu P, Li C, Xu X, Tang C, Zhou G, Liu Y. Textured vegetable protein as a partial replacement for lean meat in salami analogues: Perspectives on physicochemical properties, flavour and proteome changes. Food Chem 2024; 463:140844. [PMID: 39236387 DOI: 10.1016/j.foodchem.2024.140844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2024] [Revised: 08/05/2024] [Accepted: 08/09/2024] [Indexed: 09/07/2024]
Abstract
Integrating plant proteins into meat products offers a sustainable way to reduce the environmental impact of meat consumption while satisfying the growing flexitarian population. This study explored the effects of textured vegetable proteins (TVPs) on the physico-chemical attributes and flavour profile of hybrid salamis using 4D label-free proteomics. Results showed that hybrid salamis had lower pH, reduced water activity and increased weight loss compared with traditional salamis, along with greater hardness and a slightly rough, porous texture with a filamentous structure. TVPs substantially modified crucial meaty flavour compounds (nitrogen oxides, sulfides and pyrazine), increasing heightening sourness and bitterness while diminishing umami. Proteomic analysis revealed significant upregulation of myosin and actin in hybrid salamis; notably, these proteins were involved in glycerol-3-phosphate dehydrogenase activity and calcineurin-mediated signalling, underscoring their role in flavour enhancement. Therefore, hybrid salamis offer an attractive alternative to traditional salamis by merging meat-like taste and texture with plant protein.
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Affiliation(s)
- Ying Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xin Liu
- North Information Control Research Academy Group Co., Ltd., Norinco Group, Nanjing 211153, China
| | - Jian Zhang
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Zijiang Yang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Cong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Peng Wu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Changbo Tang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China; School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China.
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Wang L, Wang L, Liu C, Ma F, Huang J, Jin Z, Zhang L, Feng D, Zhang M, Yu M, Jiang H, Qiao Z. Multi-omics reveals the molecular mechanism of muscle quality changes in common carp (Cyprinus carpio) under two aquaculture systems. COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY. PART D, GENOMICS & PROTEOMICS 2024; 52:101290. [PMID: 38996693 DOI: 10.1016/j.cbd.2024.101290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/04/2024] [Revised: 07/06/2024] [Accepted: 07/07/2024] [Indexed: 07/14/2024]
Abstract
Preliminary experiments in our laboratory have demonstrated that common carp (Cyprinus carpio) cultivated for two months in land-based container recirculating aquaculture systems (C-RAS) exhibit superior muscle quality compared to those raised in traditional pond systems (TP). To elucidate the molecular mechanisms underlying muscle quality variations in common carp cultured under two aquaculture systems, transcriptomic and metabolomic analyses were performed on muscle tissues of specimens aged 11 to 23 months. Comparison of muscle histological sections between the two groups indicated a significantly lower long diameter of muscle fibers in the C-RAS group compared to the TP group (P < 0.01). Conversely, the muscle fiber density was significantly higher in the C-RAS group than in the TP group (P < 0.05). Transcriptomic and metabolomic analyses identified 3390 differentially expressed genes (DEGs)-1558 upregulated and 1832 downregulated-and 181 differentially expressed metabolites (DEMs)-124 upregulated and 57 downregulated-between the groups. Based on integrated transcriptomic and metabolomic analyses, the significant differences focus on metabolic pathways involving glycolysis/gluconeogenesis, arginine and proline metabolism, arginine biosynthesis, and purine metabolism. The study revealed that the muscle quality of common carp in two aquaculture systems is primarily regulated through improvements in energy metabolism, amino acid metabolism, fatty acid metabolism, and purine metabolism. These metabolic processes play significant roles in promoting muscle fiber hyperplasia and hypertrophy, enhancing muscle flavor, and increasing muscle antioxidant capacity. This study provides new insights into the molecular and metabolic pathways that control muscle quality in common carp under different environmental factors.
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Affiliation(s)
- Lei Wang
- College of Fisheries, Henan Normal University, Xinxiang 453007, China; Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Henan Normal University, Xinxiang 453007, China; Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China.
| | - Lingran Wang
- College of Fisheries, Henan Normal University, Xinxiang 453007, China; Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Henan Normal University, Xinxiang 453007, China; Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Chang Liu
- College of Fisheries, Henan Normal University, Xinxiang 453007, China; Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Henan Normal University, Xinxiang 453007, China; Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Fangran Ma
- College of Fisheries, Henan Normal University, Xinxiang 453007, China; Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Henan Normal University, Xinxiang 453007, China; Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Jintai Huang
- College of Fisheries, Henan Normal University, Xinxiang 453007, China
| | - Zhan Jin
- College of Fisheries, Henan Normal University, Xinxiang 453007, China
| | - Lan Zhang
- College of Fisheries, Henan Normal University, Xinxiang 453007, China; Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Henan Normal University, Xinxiang 453007, China; Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Di Feng
- College of Fisheries, Henan Normal University, Xinxiang 453007, China; Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Henan Normal University, Xinxiang 453007, China; Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Meng Zhang
- College of Fisheries, Henan Normal University, Xinxiang 453007, China; Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Henan Normal University, Xinxiang 453007, China; Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Miao Yu
- College of Fisheries, Henan Normal University, Xinxiang 453007, China; Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Henan Normal University, Xinxiang 453007, China; Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Hongxia Jiang
- College of Fisheries, Henan Normal University, Xinxiang 453007, China; Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Henan Normal University, Xinxiang 453007, China; Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Zhigang Qiao
- College of Fisheries, Henan Normal University, Xinxiang 453007, China; Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Henan Normal University, Xinxiang 453007, China; Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
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Rong L, Liu K, An M, Zhang L, Zhang D, Wu L, Li R. Fungal-Bacterial Mutualism: Species and Strain-Dependent Simultaneous Modulation of Branched-Chain Esters and Indole Derivatives in Fermented Sausages through Metabolite Cross-Feeding. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:8749-8759. [PMID: 38579123 DOI: 10.1021/acs.jafc.3c08616] [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: 04/07/2024]
Abstract
The precise impact of species and strain diversity on fungal-bacterial interactions and the overall community functioning has remained unclear. First, our study revealed how Debaryomyces hansenii influences diverse bacteria to accumulate key metabolites in a simulated fermented food system. For flavor, D. hansenii promoted the accumulation of branched-chain esters in Staphylococcus xylosus by promoting growth and facilitating the precursor branched-chain acids transformations but hindered the accumulation of Staphylococcus equorum. Furthermore, fungal-bacterial interactions displayed diversity among S. equorum strains. For bioactive compounds, species and strain diversity of lactic acid bacteria (LAB) also influences the production of indole derivatives. Then, we investigated specific metabolic exchanges under reciprocal interaction. Amino acids, rather than vitamins, were identified as the primary drivers of the bacterial growth promotion. Moreover, precursor transformations by D. hansenii played a significant role in branched-chain esters production. Finally, a synthetic community capable of producing high concentrations of branched-chain esters and indole derivatives was successfully constructed. These results provide valuable insights into understanding and designing synthetic communities for fermented sausages.
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Affiliation(s)
- Liangyan Rong
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning 121013, China
| | - Kaihao Liu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning 121013, China
| | - Mairui An
- Zibo Institute for Food and Drug Control, Zibo, Shandong 255086, China
| | - Lan Zhang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning 121013, China
| | - Di Zhang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning 121013, China
| | - Liu Wu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning 121013, China
| | - Ruren Li
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning 121013, China
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Hu X, Liu S, Li E. Microbial community succession and its correlation with the dynamics of flavor compound profiles in naturally fermented stinky sufu. Food Chem 2023; 427:136742. [PMID: 37393638 DOI: 10.1016/j.foodchem.2023.136742] [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: 02/08/2023] [Revised: 06/04/2023] [Accepted: 06/25/2023] [Indexed: 07/04/2023]
Abstract
Wuhan stinky sufu is a traditional fermented soybean product with a short ripening period and unique flavor. The aim of this study was to explore the characteristic flavor compounds and core functional microbiota of naturally fermented Wuhan stinky sufu. The results indicated that 11 volatile compounds including guaiacol, 2-pentylfuran, dimethyl trisulfide, dimethyl disulfide, acetoin, 1-octen-3-ol, (2E)-2-nonenal, indole, propyl 2-methylbutyrate, ethyl 4-methylvalerate, nonanal were characteristic aroma compounds, and 6 free amino acids (Ser, Lys, Arg, Glu, Met and Pro) were identified as taste-contributing compounds. 4 fungal genera (Kodamaea, unclassified_Dipodascaceae, Geotrichum, Trichosporon), and 9 bacterial genera (Lysinibacillus, Enterococcus, Acidipropionibacterium, Bifidobacterium, Corynebacterium, Lactococcus, Pseudomonas, Enterobacter, and Acinetobacter) were identified as the core functional microbiota with positive effects on the production of flavor compounds. These findings would enhance the understanding of core flavor-producing microorganisms in naturally fermented soybean products and potentially provide guidance for enhancing the quality of sufu.
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Affiliation(s)
- Xuefen Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Shaoquan Liu
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117543, Singapore
| | - Erhu Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan 430070, Hubei, China.
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5
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Gasiński A, Kawa-Rygielska J. Malting-A method for modifying volatile composition of black, brown and green lentil seeds. PLoS One 2023; 18:e0290616. [PMID: 37656753 PMCID: PMC10473530 DOI: 10.1371/journal.pone.0290616] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Accepted: 08/12/2023] [Indexed: 09/03/2023] Open
Abstract
Technique of malting legume seeds is not currently widespread among scientists as well as industrial maltsters. However, this method of seed modification is successfully used by humankind for millennia to improve technological parameters, as well as change taste and aroma of various food products. Three lentil cultivars (black, brown and green) were malted (steeped, germinated for three various time periods and then kilned) to produce nine lentil malts. Malting had significant influence on the volatile composition of lentil seeds. Total concentration of volatiles in the green lentils increased and decreased in the case of black and brown lentils after malting procedure. However, most importantly, in every lentil cultivar the contribution of various groups of compounds (such as aldehydes, alcohols, terpenes or ketones) to the overall volatilome was changed due to the malting procedure.
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Affiliation(s)
- Alan Gasiński
- Faculty of Biotechnology and Food Science, Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Science, Wrocław, Poland
| | - Joanna Kawa-Rygielska
- Faculty of Biotechnology and Food Science, Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Science, Wrocław, Poland
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Li L, Belloch C, Flores M. Short-Term Changes in Aroma-Related Volatiles in Meat Model: Effect of Fat and D. hansenii Inoculation. Foods 2023; 12:2429. [PMID: 37372640 DOI: 10.3390/foods12122429] [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: 06/01/2023] [Revised: 06/15/2023] [Accepted: 06/19/2023] [Indexed: 06/29/2023] Open
Abstract
This study assessed the effect of replacing pork lard with coconut oil and Debaryomyces hansenii inoculation on the biotransformation of amino acids into volatile compounds in a meat model system. Yeast counts, solid-phase microextraction, and gas chromatography/mass spectrometry were used to assess yeast growth and volatile production, respectively. Yeast growth was confirmed until 28 d, although the volatile profile changed until 39 d. Forty-three volatiles were quantified, and their odor activity values (OAVs) were calculated. The presence of fat and yeasts contributed to differences in volatiles. In pork lard models, a delayed formation of lipid-derived aldehyde compounds was observed, whereas in coconut oil models, the generation of acid compounds and their respective esters was enhanced. Yeast activity affected amino acid degradation, which produced an increase in branched-chain aldehydes and alcohols. The aroma profile in the coconut models was influenced by hexanal, acid compounds, and their respective esters, whereas in pork lard models, aroma was affected by methional (musty, potato) and 3-methylbutanal (green, cocoa). The yeast inoculation contributed to the generation of 3-methylbutanoic acid (cheesy) and phenylethyl alcohol (floral). The type of fat and yeast inoculation produced a differential effect on the aroma.
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Affiliation(s)
- Lei Li
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino Avenue 7, 46980 Paterna, Valencia, Spain
| | - Carmela Belloch
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino Avenue 7, 46980 Paterna, Valencia, Spain
| | - Mónica Flores
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino Avenue 7, 46980 Paterna, Valencia, Spain
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Research progress in comprehensive two-dimensional gas chromatography-mass spectrometry and its combination with olfactometry systems in the flavor analysis field. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Li L, Belloch C, Flores M. A comparative study of savory and toasted aromas in dry cured loins versus dry fermented sausages. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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9
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Mediani A, Hamezah HS, Jam FA, Mahadi NF, Chan SXY, Rohani ER, Che Lah NH, Azlan UK, Khairul Annuar NA, Azman NAF, Bunawan H, Sarian MN, Kamal N, Abas F. A comprehensive review of drying meat products and the associated effects and changes. Front Nutr 2022; 9:1057366. [PMID: 36518998 PMCID: PMC9742493 DOI: 10.3389/fnut.2022.1057366] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Accepted: 11/11/2022] [Indexed: 08/13/2023] Open
Abstract
Preserving fresh food, such as meat, is significant in the effort of combating global food scarcity. Meat drying is a common way of preserving meat with a rich history in many cultures around the globe. In modern days, dried meat has become a well enjoyed food product in the market because of its long shelf-life, taste and health benefits. This review aims to compile information on how the types of meat, ingredients and the used drying technologies influence the characteristics of dried meat in physicochemical, microbial, biochemical and safety features along with technological future prospects in the dried meat industry. The quality of dried meat can be influenced by a variety of factors, including its production conditions and the major biochemical changes that occur throughout the drying process, which are also discussed in this review. Additionally, the sensory attributes of dried meat are also reviewed, whereby the texture of meat and the preference of the market are emphasized. There are other aspects and concerning issues that are suggested for future studies. It is well-known that reducing the water content in meat helps in preventing microbial growth, which in turn prevents the presence of harmful substances in meat. However, drying the meat can change the characteristics of the meat itself, making consumers concerned on whether dried meat is safe to be consumed on a regular basis. It is important to consider the role of microbial enzymes and microbes in the preservation of their flavor when discussing dried meats and dried meat products. The sensory, microbiological, and safety elements of dried meat are also affected by these distinctive changes, which revolve around customer preferences and health concerns, particularly how drying is efficient in eliminating/reducing hazardous bacteria from the fish. Interestingly, some studies have concentrated on increasing the efficiency of dried meat production to produce a safer range of dried meat products with less effort and time. This review compiled important information from all available online research databases. This review may help the food sector in improving the efficiency and safety of meat drying, reducing food waste, while maintaining the quality and nutritional content of dried meat.
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Affiliation(s)
- Ahmed Mediani
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | | | | | | | - Sharon Xi Ying Chan
- Faculty of Science, Universiti Teknologi Malaysia, Johor Bahru, Johor, Malaysia
| | | | - Noor Hanini Che Lah
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | - Ummi Kalthum Azlan
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | | | - Nur Aida Fatin Azman
- Faculty of Information Science and Technology, Multimedia University, Malacca, Malaysia
| | - Hamidun Bunawan
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | - Murni Nazira Sarian
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | - Nurkhalida Kamal
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | - Faridah Abas
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
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Bibliometric Review on the Volatile Organic Compounds in Meat. Foods 2022; 11:foods11223574. [PMID: 36429166 PMCID: PMC9689666 DOI: 10.3390/foods11223574] [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: 09/29/2022] [Revised: 10/31/2022] [Accepted: 11/08/2022] [Indexed: 11/12/2022] Open
Abstract
Meat flavor is an important aspect of meat quality that also influences consumer demand, and is therefore very important for the meat industry. Volatile organic compounds (VOCs) contribute in large part to the flavor of meat, and while increasing numbers of articles are published on this topic, reviews of these articles are very scarce. Therefore, our aim was to perform a bibliometric analysis of the scientific publications on VOCs in meat over the period 2000-2020. We selected 611 scientific sources from the Scopus database related to VOCs in meat (seafood excluded). The bibliometric information retrieved included journals, authors, countries, institutions, keywords, and citations. From this analysis, we drew up a list of the most important journals, authors, countries, and institutions, and the trends in VOC research on meat. We conducted a social network analysis (SNA) to identify the collaborations among the many authors and countries, and a keyword analysis to generate a network map of the authors' keywords. We also determined which meat species were most frequently chosen as research subjects, traced the evolution of the various methods/instruments used, and explored the research tendencies. Finally, we point out the need for further research in defining meat quality, improving meat flavor, identifying adulterants, and certifying the authenticity of meat.
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11
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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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12
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Formation and Analysis of Volatile and Odor Compounds in Meat-A Review. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27196703. [PMID: 36235239 PMCID: PMC9572956 DOI: 10.3390/molecules27196703] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 10/03/2022] [Accepted: 10/05/2022] [Indexed: 11/06/2022]
Abstract
The volatile composition and odor of meat and meat products is based on the precursors present in the raw meat. These are influenced by various pre-slaughter factors (species, breed, sex, age, feed, muscle type). Furthermore, post-mortem conditions (chiller aging, cooking conditions, curing, fermentation, etc.) determine the development of meat volatile organic compounds (VOCs). In this review, the main reactions leading to the development of meat VOCs such as the Maillard reaction; Strecker degradation; lipid oxidation; and thiamine, carbohydrate, and nucleotide degradation are described. The important pre-slaughter factors and post-mortem conditions influencing meat VOCs are discussed. Finally, the pros, cons, and future perspectives of the most commonly used sample preparation techniques (solid-phase microextraction, stir bar sorptive extraction, dynamic headspace extraction) and analytical methods (gas chromatography mass spectrometry and olfactometry, as well as electronic noses) for the analysis of meat VOCs are discussed, and the continued importance of sensorial analysis is pinpointed.
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Sun X, Sun L, Su L, Wang H, Wang D, Liu J, Sun E, Hu G, Liu C, Gao A, Jin Y, Zhao L. Effects of Microbial Communities on Volatile Profiles and Biogenic Amines in Beef Jerky from Inner Mongolian Districts. Foods 2022; 11:foods11172659. [PMID: 36076844 PMCID: PMC9455903 DOI: 10.3390/foods11172659] [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: 08/04/2022] [Revised: 08/23/2022] [Accepted: 08/25/2022] [Indexed: 11/16/2022] Open
Abstract
Beef jerky is a traditional fermented meat product from Inner Mongolia, handcrafted by artisans. We investigated the bacteria of the microbial community, volatile flavor components, and biogenic amines of Inner Mongolia beef jerky via high-throughput sequencing, solid-phase microextraction with gas chromatography−mass spectrometry, and high-performance liquid chromatography, respectively. Thirty-three bacteria were identified, predominantly from the genera Pseudomonas (45.4%), Ralstonia (13.4%), and Acinetobacter (7.3%). Fifty-nine volatile flavor compounds and eight biogenic amines were detected. Based on Spearman’s correlation coefficient, 20 bacterial genera were significantly associated with the dominant volatile compounds in the beef jerky samples (p < 0.05). The results demonstrated that beef jerky may be toxic due to cadaverine, putrescine, and histamine; moreover, the amounts of putrescine and cadaverine were positively correlated with the abundance of unclassified_f_Enterobacteriaceae (p < 0.05). These findings shed light on the formation of the microbial community, flavor components, and biogenic amines of beef jerky, thereby providing a basis for improving its quality.
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14
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Vilar EG, O'Sullivan MG, Kerry JP, Kilcawley KN. Volatile organic compounds in beef and pork by gas chromatography‐mass spectrometry: A review. SEPARATION SCIENCE PLUS 2022. [DOI: 10.1002/sscp.202200033] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Elena Garicano Vilar
- Food Quality & Sensory Science Department Teagasc Food Research Centre, Moorepark Ireland
- School of Food and Nutritional Science University College Cork Cork Ireland
| | | | - Joseph P. Kerry
- School of Food and Nutritional Science University College Cork Cork Ireland
| | - Kieran N. Kilcawley
- Food Quality & Sensory Science Department Teagasc Food Research Centre, Moorepark Ireland
- School of Food and Nutritional Science University College Cork Cork Ireland
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15
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Li L, Perea-Sanz L, Salvador A, Belloch C, Flores M. Understanding the impact of nitrogen and sulfur precursors on the aroma of dry fermented sausages. Meat Sci 2022; 192:108896. [PMID: 35753267 DOI: 10.1016/j.meatsci.2022.108896] [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: 03/15/2022] [Revised: 06/03/2022] [Accepted: 06/16/2022] [Indexed: 11/15/2022]
Abstract
The goal of this study was to confirm and acquire more information about the nitrogen and sulfur compounds existing in the volatile profile of dry fermented sausages from the addition of precursors (proline, ornithine and thiamine), and their role in sausage aroma. To this end, the precursors were added to the formulation of sausages, which were submitted to a fermentation and drying process. The sausage aroma was analyzed by olfactometry technique and Free Choice Profile sensory analysis. The results showed that the addition of precursors impacted the aroma, and reduced the level of oxidation in the final sausages while microbial differences were mainly observed in Orn-sausages. Among the aroma compounds detected only 2-methyl-3-(methylthio)furan verified the effect of thiamine supplementation and the impact on the cured and savoury odours detected in Thia-sausages by Free Choice profile sensory analysis, while no clear effect could be attributed to specific volatile compounds in the nitrogen supplemented sausages.
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Affiliation(s)
- Lei Li
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino Avenue 7, 46980, Paterna, Valencia, Spain
| | - Laura Perea-Sanz
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino Avenue 7, 46980, Paterna, Valencia, Spain
| | - Ana Salvador
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino Avenue 7, 46980, Paterna, Valencia, Spain
| | - Carmela Belloch
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino Avenue 7, 46980, Paterna, Valencia, Spain
| | - Mónica Flores
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino Avenue 7, 46980, Paterna, Valencia, Spain.
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16
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Sangaré M, Karoui R. Evaluation and monitoring of the quality of sausages by different analytical techniques over the last five years. Crit Rev Food Sci Nutr 2022; 63:8136-8160. [PMID: 35333686 DOI: 10.1080/10408398.2022.2053059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Sausages are among the most vulnerable and perishable products, although those products are an important source of essential nutrients for human organisms. The evaluation of the quality of sausages becomes more and more required by consumers, producers, and authorities to thwarter falsification. Numerous analytical techniques including chemical, sensory, chromatography, and so on, are employed for the determination of the quality and authenticity of sausages. These methods are expensive and time consuming, and are often sensitive to significant sources of variation. Therefore, rapid analytical techniques such as fluorescence spectroscopy, near infrared (NIR), mid infrared (MIR), nuclear magnetic resonance (NMR), among others were considered helpful tools in this domain. This review will identify current gaps related to different analytical techniques in assessing and monitoring the quality of sausages and discuss the drawbacks of existing analytical methods regarding the quality and authenticity of sausages from 2015 up to now.
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Affiliation(s)
- Moriken Sangaré
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, BioEcoAgro, Lens, France
- Institut Supérieur des Sciences et Médecine Vétérinaire de Dalaba, Département de Technologie et Contrôle des Produits Alimentaires, DTCPA, ISSMV/Dalaba, Guinée
- Univ. Gamal Abdel Nasser de Conakry, Guinée, Uganc, Guinée
| | - Romdhane Karoui
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, BioEcoAgro, Lens, France
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17
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Belloch C, Perea‐Sanz L, Gamero A, Flores M. Selection of
D. hansenii
isolates as starters in meat products based on phenotypic virulence factors, tolerance to abiotic stress conditions and aroma generation. J Appl Microbiol 2022; 133:200-211. [DOI: 10.1111/jam.15454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2021] [Accepted: 01/04/2022] [Indexed: 11/29/2022]
Affiliation(s)
- Carmela Belloch
- Instituto de Agroquímica y Tecnología de Alimentos (IATA‐CSIC)Avda. Agustín Escardino 746980Paterna, ValenciaSpain
| | - Laura Perea‐Sanz
- Instituto de Agroquímica y Tecnología de Alimentos (IATA‐CSIC)Avda. Agustín Escardino 746980Paterna, ValenciaSpain
| | - Amparo Gamero
- Departamento de Medicina Preventiva y Salud PublicaCC. AlimentaciónToxicología y Medicina LegalFacultad de FarmaciaUniversitat de ValenciaAvda. Vicent Andrés Estellés sn46100Burjassot, ValenciaSpain
| | - Monica Flores
- Instituto de Agroquímica y Tecnología de Alimentos (IATA‐CSIC)Avda. Agustín Escardino 746980Paterna, ValenciaSpain
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18
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Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of Lentinula edodes. Foods 2021; 10:foods10112836. [PMID: 34829114 PMCID: PMC8622265 DOI: 10.3390/foods10112836] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/15/2021] [Accepted: 11/15/2021] [Indexed: 01/17/2023] Open
Abstract
In this study, fresh Lentinula edodes was dehydrated using freeze-drying (FD), hot-air drying (HAD), and natural drying (ND), and the volatile and non-volatile flavor compounds were analyzed. The drying process changed the contents of eight-carbon compounds and resulted in a weaker “mushroom flavor” for dried L. edodes. HAD mushrooms had higher levels of cyclic sulfur compounds (56.55 μg/g) and showed a stronger typical shiitake mushroom aroma than those of fresh (7.24 μg/g), ND (0.04 μg/g), and FD mushrooms (3.90 μg/g). The levels of 5′-nucleotide increased, whereas the levels of organic acids and free amino acids decreased after the drying process. The dried L. edodes treated with FD had the lowest levels of total free amino acids (29.13 mg/g). However, it had the highest levels of umami taste amino acids (3.97 mg/g), bitter taste amino acids (6.28 mg/g) and equivalent umami concentration (EUC) value (29.88 g monosodium glutamate (MSG) per 100 g). The results indicated that FD was an effective drying method to produce umami flavor in dried mushrooms. Meanwhile, HAD can be used to produce a typical shiitake mushroom aroma. Our results provide a theoretical basis to manufacture L. edodes products with a desirable flavor for daily cuisine or in a processed form.
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19
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Li L, Perea-Sanz L, López-Díez JJ, Salvador A, Belloch C, Flores M. Aroma enhancement in dry cured loins by the addition of nitrogen and sulfur precursors. Meat Sci 2021; 184:108698. [PMID: 34700177 DOI: 10.1016/j.meatsci.2021.108698] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 10/13/2021] [Accepted: 10/14/2021] [Indexed: 10/20/2022]
Abstract
Dry cured loins containing nitrogen (proline and ornithine) and sulfur (thiamine) compounds as precursors of aroma compounds at two concentration levels were manufactured. The effect of precursor addition on the microbiology and chemical parameters of loins was studied together with the aroma study performed by olfactometry and Free Choice Profile sensory analyses. Addition of precursors did not affect the microbial and chemical parameters, while aroma was affected when precursors were added at the highest level. The dry loin aroma profile was mainly composed by compounds 3-methylbutanal, methional, ethyl 3-methylbutanoate, 3-methylbutanoic acid, 1-octen-3-ol, 2-acetyl-1-pyrroline and 2-acetylpyrrole that contribute to musty, cooked potatoes, fruity, cheesy, mushroom, roasted and meaty odor notes. Proline and ornithine supplementation modified the loins aroma profile producing toasted odors, while the effect of thiamine supplementation on the aroma was revealed by the presence of sulfur derived compounds (methional and 2-methyl-3-(methylthio)furan) that contribute to the "cured meat odor".
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Affiliation(s)
- Lei Li
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino Avenue 7, 46980 Paterna, Valencia, Spain
| | - Laura Perea-Sanz
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino Avenue 7, 46980 Paterna, Valencia, Spain
| | - José Javier López-Díez
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino Avenue 7, 46980 Paterna, Valencia, Spain
| | - Ana Salvador
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino Avenue 7, 46980 Paterna, Valencia, Spain
| | - Carmela Belloch
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino Avenue 7, 46980 Paterna, Valencia, Spain
| | - Mónica Flores
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino Avenue 7, 46980 Paterna, Valencia, Spain.
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20
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Flores M, Piornos JA. Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects. Meat Sci 2021; 182:108636. [PMID: 34314926 DOI: 10.1016/j.meatsci.2021.108636] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 07/14/2021] [Accepted: 07/18/2021] [Indexed: 11/29/2022]
Abstract
Traditional fermented meat sausages are produced around the world due to their convenience and sensory characteristics which are responsible for their high acceptability. They constitute a cultural heritage as shown by the high diversity of products around the world. Recent trends are addressing issues regarding innovation in their formulation by reduction of salt, fat and additives (curing salts). However, the current trend towards a reduction in the consumption of meat has produced an increase in the formulation of meat product analogues. This trend is the main focus of producers to offer new attractive products to consumers even though the aroma profile of traditional fermented meat sausages is not reached. In this manuscript, we review and discuss the chemistry of aroma formation in traditional fermented meat sausages in contrast to the potential of plant-based ingredients used in meat analogues.
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Affiliation(s)
- Mónica Flores
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino Avenue 7, 46980 Paterna, Valencia, Spain.
| | - José A Piornos
- Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6DZ, UK.
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21
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Du H, Xiong S, Lv H, Zhao S, Manyande A. Comprehensive analysis of transcriptomics and metabolomics to understand the flesh quality regulation of crucian carp (Carassius auratus) treated with short term micro-flowing water system. Food Res Int 2021; 147:110519. [PMID: 34399497 DOI: 10.1016/j.foodres.2021.110519] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2020] [Revised: 05/26/2021] [Accepted: 06/09/2021] [Indexed: 12/21/2022]
Abstract
The short term micro-flowing purification system (STMFPS) has been shown to improve the flesh quality of freshwater fish. However, few studies have focused on the involved underlying mechanisms. This study explored the effect of STMFPS on the flesh quality of market-size freshwater fish based on the combination of metabolomics and transcriptomics methods. The UPLC-QTOF/MS based metabolomics method was utilized to screen metabolites and predict the possible major metabolic pathways during different STMFPS treatment periods (0 d, 1 d, 5 d and 9 d). Furthermore, the transcriptomic data demonstrated that the differentially expressed genes detected in crucian carp muscle were 2915, 7852 and 7183 after 1 d, 5 d and 9 d STMFPS treatment. Results showed that the TCA cycle, ornithine cycle, purine metabolism and amino acid catabolism play important roles in improving the flesh quality of crucian carp. This study may help to understand the mechanism of improving the flesh quality of aquatic products using STMFPS.
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Affiliation(s)
- Hongying Du
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei 430070, PR China
| | - Shanbai Xiong
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei 430070, PR China.
| | - Hao Lv
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
| | - Siming Zhao
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei 430070, PR China
| | - Anne Manyande
- School of Human and Social Sciences, University of West London, Middlesex TW8 9GA, UK
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22
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Yao H, Xu YL, Liu W, Lu Y, Gan JH, Liu Y, Tao NP, Wang XC, Xu CH. Taste compounds generation and variation of broth in pork meat braised processing by chemical analysis and an electronic tongue system. J Food Biochem 2021; 46:e13766. [PMID: 34060115 DOI: 10.1111/jfbc.13766] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 03/27/2021] [Accepted: 04/18/2021] [Indexed: 11/26/2022]
Abstract
The aim was to unveil the generation and variation rule of the main taste components in braised broth for 10 quantitative repeated braising cycles. The major taste compounds of three groups (MS, broth cooked with meat and spices; M, broth cooked with meat; and S, broth cooked with spices) were systematically analyzed by the state-of-art chromatography and electronic sensory technology. As braising cycles progressed, contents of free 5'-nucleotides and amino acids were increased in MS and M, while those nucleotides were not detected in S. A significant discrimination of taste in MS and M was revealed by electronic tongue evaluation during the process. As the formation rates (FR) of taste compounds and the transformation rates (TR) of taste compounds to volatile compounds were mainly accounting for the generation and variation of flavor in broth, a hypothesis was proposed to illustrate the whole variation of taste compounds in the process integrally that the ratio of FR/TR dividing the process into three stages, Degradation, Balance, and Accumulation. PRACTICAL APPLICATIONS: The traditional braising process and formula are empirical and extensive, which impede the increase in meat products output. Nowadays, the industry of braising products is facing a problem of standardization and quality control, and needs to carry out scientific and quantitative process improvement efficiently. Therefore, the developed comprehensive approach demonstrates great potential for braised meat broth flavor monitoring and quality control in an objective and holistic manner. It provides data support and new ideas of technology development for quality control in the process of meat braising.
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Affiliation(s)
- Hui Yao
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, P.R. China
| | - Ye-Ling Xu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, P.R. China
| | - Wei Liu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, P.R. China
| | - Ying Lu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, P.R. China.,Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, China
| | - Jian-Hong Gan
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, P.R. China
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, P.R. China
| | - Ning-Ping Tao
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, P.R. China.,Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, China.,Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai, China.,National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
| | - Xi-Chang Wang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, P.R. China.,Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, China.,Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai, China.,National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
| | - Chang-Hua Xu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, P.R. China.,Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, China.,Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai, China.,National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
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23
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Flores M, Perea-Sanz L, López-Díez JJ, Belloch C. Meaty aroma notes from free amino acids and thiamine in nitrite-reduced, dry-fermented, yeast-inoculated sausages. Food Chem 2021; 361:129997. [PMID: 34029911 DOI: 10.1016/j.foodchem.2021.129997] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 04/26/2021] [Accepted: 04/29/2021] [Indexed: 11/28/2022]
Abstract
The contribution of free amino acids and thiamine to the production of potent meat aroma compounds in nitrite-reduced, dry-fermented sausages inoculated with a D. hansenii strain was the objective of this study. For this, three different sausage formulations were manufactured; a control and two formulations reduced by half in nitrate and nitrite and one of them inoculated with D. hansenii. Free amino acids, thiamine content and savoury volatile compounds were analysed. Eleven savoury volatile compounds were quantitated. Among them, the most potent compounds above their odour thresholds were 2-methyl-3-furanthiol, 2-acetyl-1-pyrroline, methional, dimethyl trisulfide and methyl-2-methyl-3-furyl disulfide. Their generation was affected by D. hansenii inoculation as shown by the decrease in methional and methyl 2-methyl-3-furyl disulfide content, and the increase of methionol. Nitrate and nitrite reduction did not significantly affect amino acid and thiamine contents.
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Affiliation(s)
- Mónica Flores
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
| | - Laura Perea-Sanz
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - José Javier López-Díez
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Carmela Belloch
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
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24
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The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions. Molecules 2021; 26:molecules26010223. [PMID: 33406782 PMCID: PMC7795100 DOI: 10.3390/molecules26010223] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 12/27/2020] [Accepted: 12/29/2020] [Indexed: 11/16/2022] Open
Abstract
Flavor is amongst the major personal satisfaction indicators for meat products. The aroma of dry cured meat products is generated under specific conditions such as long ripening periods and mild temperatures. In these conditions, the contribution of Maillard reactions to the generation of the dry cured flavor is unknown. The main purpose of this study was to examine mild curing conditions such as temperature, pH and aw for the generation of volatile compounds responsible for the cured meat aroma in model systems simulating dry fermented sausages. The different conditions were tested in model systems resembling dry fermented sausages at different stages of production. Three conditions of model system, labeled initial (I), 1st drying (1D) and 2nd drying (2D) and containing different concentrations of amino acid and curing additives, as well as different pH and aw values, were incubated at different temperatures. Changes in the profile of the volatile compounds were investigated by solid phase microextraction and gas chromatography mass spectrometry (SPME-GS-MS) as well as the amino acid content. Seventeen volatile compounds were identified and quantified in the model systems. A significant production of branched chain volatile compounds, sulfur, furans, pyrazines and heterocyclic volatile compounds were detected in the model systems. At the drying stages, temperature was the main factor affecting volatile production, followed by amino acid concentration and aw. This research demonstrates that at the mild curing conditions used to produce dry cured meat product volatile compounds are generated via the Maillard reaction from free amino acids. Moreover, in these conditions aw plays an important role promoting formation of flavor compounds.
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25
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de Lima Alves L, Donadel JZ, Athayde DR, da Silva MS, Klein B, Fagundes MB, de Menezes CR, Barin JS, Campagnol PCB, Wagner R, Cichoski AJ. Effect of ultrasound on proteolysis and the formation of volatile compounds in dry fermented sausages. ULTRASONICS SONOCHEMISTRY 2020; 67:105161. [PMID: 32388311 DOI: 10.1016/j.ultsonch.2020.105161] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Revised: 04/27/2020] [Accepted: 04/30/2020] [Indexed: 05/11/2023]
Abstract
Ultrasound (US) is an emerging technology capable of affecting enzymes and microorganisms, leading to the release of amino acids and the formation of volatile compounds. The effect of different exposure times (0, 3, 6, and 9 min) of US (25 kHz, 128 W) on the proteolysis and volatile compounds of dry fermented sausages during processing (day 0 and 28) and storage (day 1 and 120) was investigated. Lower alanine, glycine, valine, leucine, proline, methionine, and tyrosine levels were observed at the beginning of manufacture for the sample subjected to 9 min of US (p < 0.05) when compared to the control. During the storage period, the samples subjected to US exposure for 3 and 6 min exhibited higher free amino acid levels. A greater formation of hexanal, pentanal, and hexanol was observed in the US-treated samples when compared to the control (p < 0.05), as well as other derivatives from the oxidation reactions during the storage. The use of US (25 kHz and 128 W) in the manufacture of dry fermented sausages can affect the proteolysis and the formation of compounds derived from lipid oxidation during the storage.
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Affiliation(s)
- Larissa de Lima Alves
- Universidade Federal de Santa Maria - UFSM, Av. Roraima, 1000, Cidade Universitária, Bairro Camobi, CEP 97105-900 Santa Maria, RS, Brazil
| | - Jossiê Zamperetti Donadel
- Universidade Federal de Santa Maria - UFSM, Av. Roraima, 1000, Cidade Universitária, Bairro Camobi, CEP 97105-900 Santa Maria, RS, Brazil
| | - Dirceu Rodrigues Athayde
- Universidade Federal de Santa Maria - UFSM, Av. Roraima, 1000, Cidade Universitária, Bairro Camobi, CEP 97105-900 Santa Maria, RS, Brazil
| | - Marianna Stefanello da Silva
- Universidade Federal de Santa Maria - UFSM, Av. Roraima, 1000, Cidade Universitária, Bairro Camobi, CEP 97105-900 Santa Maria, RS, Brazil
| | - Bruna Klein
- Universidade Federal de Santa Maria - UFSM, Av. Roraima, 1000, Cidade Universitária, Bairro Camobi, CEP 97105-900 Santa Maria, RS, Brazil
| | - Mariane Bittencourt Fagundes
- Universidade Federal de Santa Maria - UFSM, Av. Roraima, 1000, Cidade Universitária, Bairro Camobi, CEP 97105-900 Santa Maria, RS, Brazil
| | - Cristiano Ragagnin de Menezes
- Universidade Federal de Santa Maria - UFSM, Av. Roraima, 1000, Cidade Universitária, Bairro Camobi, CEP 97105-900 Santa Maria, RS, Brazil
| | - Juliano Smanioto Barin
- Universidade Federal de Santa Maria - UFSM, Av. Roraima, 1000, Cidade Universitária, Bairro Camobi, CEP 97105-900 Santa Maria, RS, Brazil
| | - Paulo Cezar Bastianello Campagnol
- Universidade Federal de Santa Maria - UFSM, Av. Roraima, 1000, Cidade Universitária, Bairro Camobi, CEP 97105-900 Santa Maria, RS, Brazil
| | - Roger Wagner
- Universidade Federal de Santa Maria - UFSM, Av. Roraima, 1000, Cidade Universitária, Bairro Camobi, CEP 97105-900 Santa Maria, RS, Brazil
| | - Alexandre José Cichoski
- Universidade Federal de Santa Maria - UFSM, Av. Roraima, 1000, Cidade Universitária, Bairro Camobi, CEP 97105-900 Santa Maria, RS, Brazil.
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26
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Falone MF, Buffon E, Stradiotto NR. Voltammetric study of a sulfur contaminant of aviation biokerosene. J Solid State Electrochem 2020. [DOI: 10.1007/s10008-020-04631-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Bacterial community succession and metabolite changes during the fermentation of koumiss, a traditional Mongolian fermented beverage. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.06.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Perea-Sanz L, Peris D, Belloch C, Flores M. Debaryomyces hansenii Metabolism of Sulfur Amino Acids As Precursors of Volatile Sulfur Compounds of Interest in Meat Products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:9335-9343. [PMID: 31343169 DOI: 10.1021/acs.jafc.9b03361] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The ability of Debaryomyces hansenii to produce volatile sulfur compounds from sulfur amino acids and the metabolic pathway involved have been studied in seven strains from different food origins. Our results proved that l-methionine is the main precursor for sulfur compound generation. Crucial differences in the sulfur compound profile and amino acid consumption among D. hansenii strains isolated from different food sources were observed. Strains isolated from dry pork sausages displayed the most complex sulfur compound profiles. Sulfur compound production, such as that of methional, could result from chemical reactions or yeast metabolism, while according to this study, thioester methyl thioacetate appeared to be generated by yeast metabolism. No relationship between sulfur compounds production by D. hansenii strains and the expression of genes involved in sulfur amino acid metabolism was found, except for the ATF2 gene in the L1 strain for production of methyl thioacetate. Our results suggest a complex scenario during sulfur compound production by D. hansenii.
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Affiliation(s)
- Laura Perea-Sanz
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC) , Avda. Agustín Escardino 7 , 46980 Paterna , Valencia , Spain
| | - David Peris
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC) , Avda. Agustín Escardino 7 , 46980 Paterna , Valencia , Spain
| | - Carmela Belloch
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC) , Avda. Agustín Escardino 7 , 46980 Paterna , Valencia , Spain
| | - Mónica Flores
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC) , Avda. Agustín Escardino 7 , 46980 Paterna , Valencia , Spain
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Zhou Q, Geng F, Deng Q, Huang F, Wang J. Dynamic analysis of polar metabolites and volatile compounds in sesame seeds during roasting. Cereal Chem 2019. [DOI: 10.1002/cche.10134] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Qi Zhou
- Oil Crops Research Institute of Chinese Academy of Agricultural Sciences Hubei Key Laboratory of Lipid Chemistry and Nutrition Wuhan China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture, College of Pharmacy and Biological Engineering Chengdu University Chengdu China
| | - Qianchun Deng
- Oil Crops Research Institute of Chinese Academy of Agricultural Sciences Hubei Key Laboratory of Lipid Chemistry and Nutrition Wuhan China
| | - Fenghong Huang
- Oil Crops Research Institute of Chinese Academy of Agricultural Sciences Hubei Key Laboratory of Lipid Chemistry and Nutrition Wuhan China
| | - Jinqiu Wang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture, College of Pharmacy and Biological Engineering Chengdu University Chengdu China
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Ozkara KT, Amanpour A, Guclu G, Kelebek H, Selli S. GC-MS-Olfactometric Differentiation of Aroma-Active Compounds in Turkish Heat-Treated Sausages by Application of Aroma Extract Dilution Analysis. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1403-y] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Aquilani C, Sirtori F, Flores M, Bozzi R, Lebret B, Pugliese C. Effect of natural antioxidants from grape seed and chestnut in combination with hydroxytyrosol, as sodium nitrite substitutes in Cinta Senese dry-fermented sausages. Meat Sci 2018; 145:389-398. [DOI: 10.1016/j.meatsci.2018.07.019] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2018] [Revised: 07/13/2018] [Accepted: 07/13/2018] [Indexed: 01/08/2023]
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Raimondi S, Nappi MR, Sirangelo TM, Leonardi A, Amaretti A, Ulrici A, Magnani R, Montanari C, Tabanelli G, Gardini F, Rossi M. Bacterial community of industrial raw sausage packaged in modified atmosphere throughout the shelf life. Int J Food Microbiol 2018; 280:78-86. [PMID: 29783046 DOI: 10.1016/j.ijfoodmicro.2018.04.041] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2018] [Revised: 04/19/2018] [Accepted: 04/27/2018] [Indexed: 11/30/2022]
Abstract
Ten lots of industrial raw sausages in modified atmosphere (CO2 30%, O2 70%), produced in the same plant over 7 months, were analyzed at the day after production (S samples) and at the end of shelf life (E samples), after 12 days storage at 7 °C to simulate thermal abuse. Quality of the products was generally compromised by storage at 7 °C, with only 3 E samples without alterations. During the shelf life, the pH decreased for the accumulation of acetic and lactic acids. A few biogenic amines accumulated, remaining below acceptable limits. The profile of volatile compounds got enriched with alcohols, ketones, and acids (e.g. ethanol, 2,3-butanediol, 2,3-butandione, butanoic acid) originated by bacterial metabolism. Throughout the shelf life, aerobic bacteria increased from 4.7 log to 6.6 log cfu/g, and lactic acid bacteria (LAB) from 3.7 to 8.1 log cfu/g. Staphylococci, enterobacteria, and pseudomonads passed from 3.7, 3.0, and 1.7 to 5.5, 4.8, and 3.0 log cfu/g, respectively. Dominant cultivable LAB, genotyped by RAPD-PCR, belonged to the species Lactobacillus curvatus/graminis and Lactobacillus sakei, with lower amounts of Leuconostoc carnosum and Leuconostoc mesenteroides. Brochothrix thermosphacta was the prevailing species among aerobic bacteria. The same biotypes ascribed to several different species where often found in E samples of diverse batches, suggesting a recurrent contamination from the plant of production. Profiling of 16S rRNA gene evidenced that microbiota of S samples clustered in two main groups where either Firmicutes or Bacteroidetes prevailed, albeit with taxa generally associated to the gastro-intestinal tract of mammals. The microbial diversity was lower in E samples than in S ones. Even though a common profile could not be identified, most E samples clustered together and were dominated by Firmicutes, with Lactobacillaceae and Listeriaceae as the most abundant families (mostly ascribed to Lactobacillus and Brochothrix, respectively). In a sole E sample Proteobacteria (especially Serratia) was the major phylum.
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Affiliation(s)
- Stefano Raimondi
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy
| | - Maria Rosaria Nappi
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy
| | | | - Alan Leonardi
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy
| | - Alberto Amaretti
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy; BIOGEST - SITEIA, University of Modena and Reggio Emilia, Modena, Italy
| | - Alessandro Ulrici
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy; BIOGEST - SITEIA, University of Modena and Reggio Emilia, Modena, Italy
| | | | - Chiara Montanari
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna, Cesena, FC, Italy
| | - Giulia Tabanelli
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna, Cesena, FC, Italy
| | - Fausto Gardini
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna, Cesena, FC, Italy
| | - Maddalena Rossi
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy; BIOGEST - SITEIA, University of Modena and Reggio Emilia, Modena, Italy.
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Understanding the implications of current health trends on the aroma of wet and dry cured meat products. Meat Sci 2018; 144:53-61. [PMID: 29716761 DOI: 10.1016/j.meatsci.2018.04.016] [Citation(s) in RCA: 123] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2018] [Revised: 04/16/2018] [Accepted: 04/18/2018] [Indexed: 11/23/2022]
Abstract
Meat product aroma is affected by various meat processing factors. In this review the main biochemical reactions involved in the development of meat product aroma (wet, dry cured and fermented) are fully described. Moreover, the different techniques used for key aroma elucidation in meat products are defined. The aroma compounds present in wet, dry cured and fermented meat products (sausage and whole piece) have been summarized. The mechanisms of aroma formation during the manufacture of cooked and dry/fermented meat products are described. In wet meat products the main reactions described are lipid degradation (oxidative reactions), Maillard reactions, Strecker degradation, and thiamine degradation while in dry meat products are; lipid degradation (oxidative reactions), thiamine degradation, microbial carbohydrate fermentation and microbial metabolism including complex interactions among them such as the amino acid degradation produced by lipid oxidation products. Finally, the effect of current health trends such as salt, fat and nitrifying content reduction on the development of meat product aroma is explained.
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Corral S, Belloch C, López-Díez JJ, Flores M. Lipolysis and aroma generation as mechanisms involved in masking boar taint in sodium reduced fermented sausages inoculated with Debaryomyces hansenii yeast. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2121-2130. [PMID: 28941248 DOI: 10.1002/jsfa.8694] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2017] [Revised: 09/12/2017] [Accepted: 09/14/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The use of boar back fat for processing of fermented sausages may cause the presence of abnormal odours. In dry-cured products, ripening time is essential to develop the sensory characteristics. Yeast has been proposed as an alternative to mask boar taint odour through its metabolic activity but it is necessary to elucidate which mechanisms are involved. The aim is to study the effect of Debaryomyces hansenii inoculation on the lipolysis process and generation of aroma compounds in fermented sausages manufactured with boar back fat at two different ripening times. RESULTS D. hansenii inoculated sausages had a higher degree of lipolysis as demonstrated by higher content of free fatty acids, ester compounds and branched aldehydes which contribute the fruity odour. The increase in lipolysis produced by D. hansenii inoculation was not followed by an increase in oxidation during processing possibly due to the metabolic activity of yeast. The effect of back fat type was scarcely appreciated whereas ripening time had a stronger effect on sausage. Boar sausages were characterised by a lower polyunsaturated fatty acid profile and lesser lipolysis than gilt sausages. CONCLUSION Yeast inoculation with D. hansenii and long ripening time were appropriate strategies to limit the perception of boar taint in dry fermented sausages. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Sara Corral
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Paterna, Valencia, Spain
| | - Carmela Belloch
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Paterna, Valencia, Spain
| | - José J López-Díez
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Paterna, Valencia, Spain
| | - Mónica Flores
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Paterna, Valencia, Spain
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Chen X, Zheng M, Liu J, Deng Z, Zhang B, Li H. Selection and use of indigenous mixed starter cultures for mustard leaves fermentation and the improvement of cuocai characteristics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1773-1786. [PMID: 28862331 DOI: 10.1002/jsfa.8652] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2017] [Revised: 07/27/2017] [Accepted: 08/27/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND To improve the characteristics and safety of traditional cuocai, the selection and use of mixed starter cultures is important. This study aimed to isolate the main indigenous lactic acid bacteria (LABs) and yeast species from spontaneous fermented mustard leaves, and they were used as starter cultures to ferment mustard leaves. RESULTS Five predominant LABs, namely Q-1 (Enterococcus faecalis), G-1 (Lactobacillus plantarum), G-3 (Lactobacillus pentosus), and G-2 and G-4 (Lactobacillus buchneri) strains, and the two yeast strains J-1 (Issatchenkia orientalis) and J-2 (Issatchenkia occidentalis) were isolated from cuocai. From the results, Lb. plantarum and I. orientalis strains exhibited strong growth ability, fast acidification, and potent low-pH tolerance. Therefore, they were chosen as the mixed starter cultures to ferment mustard leaves. During the process of culture-dependent fermented mustard leaves, the changes of acidity, total crude protein, and total sugar were similar to those of culture-independent fermented mustard leaves, while the nitrite content of culture-dependent fermented mustard leaves was significantly lower than that of culture-independent fermented cuocai. According to gas chromatography-mass spectrometry analysis, the main volatile flavor compounds of fermented mustard leaves were alcohols, aldehydes, esters, and sulfides. There was no significant difference of volatile flavor compounds between the processes of culture-dependent and culture-independent fermentations. CONCLUSION Therefore, it was suggested that Lb. plantarum and I. orientalis strains could be used to ferment cuocai instead of the traditional ferment method to control the quality and shelf safety of cuocai. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Xuan Chen
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, Jiangxi, China
| | - Miao Zheng
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, Jiangxi, China
| | - Jia Liu
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, Jiangxi, China
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, Jiangxi, China
- Institute for Advanced Study, University of Nanchang, Nanchang, Jiangxi, China
| | - Bing Zhang
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, Jiangxi, China
| | - Hongyan Li
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, Jiangxi, China
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Dan T, Wang D, Wu S, Jin R, Ren W, Sun T. Profiles of Volatile Flavor Compounds in Milk Fermented with Different Proportional Combinations of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Molecules 2017; 22:E1633. [PMID: 28961194 PMCID: PMC6151417 DOI: 10.3390/molecules22101633] [Citation(s) in RCA: 63] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2017] [Revised: 09/19/2017] [Accepted: 09/28/2017] [Indexed: 11/16/2022] Open
Abstract
Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus are key factors in the fermentation process and the final quality of dairy products worldwide. This study was performed to investigate the effects of the proportions of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus isolated from traditionally fermented dairy products in China and Mongolia on the profile of volatile compounds produced in samples. Six proportional combinations (1:1, 1:10, 1:50, 1:100, 1:1000, and 1:10,000) of L. delbrueckii subsp. bulgaricus IMAU20401 to S. thermophilus ND03 were considered, and the volatiles were identified and quantified by solid-phase microextraction and gas chromatography-mass spectrometry (SPME-GC-MS) against an internal standard. In total, 89 volatile flavor compounds, consisting of aldehydes, ketones, acids, alcohols, esters, and aromatic hydrocarbons, were identified. Among these, some key flavor volatile compounds were identified, including acetaldehyde, 3-methylbutanal, acetoin, 2-heptanone, acetic acid, butanoic acid, and 3-methyl-1-butanol. The of L. delbrueckii subsp. bulgaricus IMAU20401 to S. thermophilus ND03 influenced the type and concentration of volatiles produced. In particular, aldehydes and ketones were present at higher concentrations in the 1:1000 treatment combination than in the other combinations. Our findings emphasize the importance of selecting the appropriate proportions of L. delbrueckii subsp. bulgaricus and S. thermophilus for the starter culture in determining the final profile of volatiles and the overall flavor of dairy products.
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Affiliation(s)
- Tong Dan
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China.
| | - Dan Wang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China.
| | - Shimei Wu
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China.
| | - Rulin Jin
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China.
| | - Weiyi Ren
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China.
| | - Tiansong Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China.
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Routray W, Rayaguru K. 2-Acetyl-1-pyrroline: A key aroma component of aromatic rice and other food products. FOOD REVIEWS INTERNATIONAL 2017. [DOI: 10.1080/87559129.2017.1347672] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Winny Routray
- Marine Bioprocessing Unit, Centre of Aquaculture and Seafood Development, Marine Institute, Memorial University, St. John’s, Newfoundland, Canada
| | - Kalpana Rayaguru
- Department of Agricultural Processing and Food Engineering, Orissa University of Agriculture and Technology, Bhubaneswar, Orissa, India
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Flores M, Moncunill D, Montero R, López-Díez JJ, Belloch C. Screening of Debaryomyces hansenii Strains for Flavor Production under a Reduced Concentration of Nitrifying Preservatives Used in Meat Products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:3900-3909. [PMID: 28447463 DOI: 10.1021/acs.jafc.7b00971] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
A total of 15 Debaryomyces hansenii strains from different food origins were genetically characterized and tested on a culture medium resembling the composition of fermented sausages but different concentrations of nitrifying preservatives. Genetic typing of the D. hansenii strains revealed two levels of discrimination: isolation source or strain specific. Different abilities to proliferate on culture media containing different concentrations of nitrate and nitrite, as sole nitrogen sources and in the presence of amino acids, were observed within D. hansenii strains. Overall metabolism of amino acids and generation of aroma compounds were related to the strain origin of isolation. The best producers of branched aldehydes and ethyl ester compounds were strains isolated from pork sausages. Strains from cheese and llama sausages were good producers of ester compounds and branched alcohols, while vegetable strains produced mainly acid compounds. Nitrate and nitrite reduction affected in different ways the production of volatiles by D. hansenii.
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Affiliation(s)
- Mónica Flores
- Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC) , Avenida Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Daniel Moncunill
- Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC) , Avenida Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Rebeca Montero
- Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC) , Avenida Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - José Javier López-Díez
- Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC) , Avenida Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Carmela Belloch
- Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC) , Avenida Agustín Escardino 7, 46980 Paterna, Valencia, Spain
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Dan T, Wang D, Jin R, Zhang H, Zhou T, Sun T. Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry. J Dairy Sci 2017; 100:2488-2500. [DOI: 10.3168/jds.2016-11528] [Citation(s) in RCA: 66] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2016] [Accepted: 12/12/2016] [Indexed: 02/05/2023]
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40
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Li Z, Rui J, Li X, Li J, Dong L, Huang Q, Huang C, Wang Z, Li L, Xuan P, Tang Y, Chen F. Bacterial community succession and metabolite changes during doubanjiang-meju fermentation, a Chinese traditional fermented broad bean (Vicia faba L.) paste. Food Chem 2017; 218:534-542. [DOI: 10.1016/j.foodchem.2016.09.104] [Citation(s) in RCA: 71] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2015] [Revised: 09/02/2016] [Accepted: 09/16/2016] [Indexed: 01/12/2023]
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A GC-MS based metabolic profiling of fermented sausage supplemented with pineapple. Food Sci Biotechnol 2016; 25:1657-1664. [PMID: 30263459 DOI: 10.1007/s10068-016-0255-8] [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: 08/04/2016] [Revised: 10/13/2016] [Accepted: 10/20/2016] [Indexed: 10/20/2022] Open
Abstract
A GC-MS based metabolomic study was performed to understand metabolic changes during sausage fermentation and to investigate how the incorporation of pineapple affects the metabolic profiles of fermented sausages. Principal component analysis models showed clear metabolic differences among the fermented sausages according to the fermentation periods and the pineapple addition. Increased amounts of amino acids and organic acids except for citric acid, along with decreased levels of sugars were observed after fermentation. Higher levels of sugars and citric acid in the pineapple supplemented sausages dramatically decreased during the early stage of fermentation. The contents of lactic acid, phosphoric acid, succinic acid, ribonic acid, valine, leucine, isoleucine, glycine, threonine, glutamic acid, glucose, and sucrose were significantly increased in the 2% pineapple addition sausages. GC-MS and PCA analytical methods provide a new approach to understand of the metabolic changes in fermented sausages during fermentation.
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