1
|
Duan Y, Liu Z, Deng D, Zhang L, Yu Q, Ma G, Ma X, Guo Z, Chen C, He L. Effects of Salt Soaking Treatment on the Deodorization of Beef Liver and the Flavor Formation of Beef Liver Steak. Foods 2023; 12:3877. [PMID: 37893771 PMCID: PMC10606074 DOI: 10.3390/foods12203877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 10/17/2023] [Accepted: 10/19/2023] [Indexed: 10/29/2023] Open
Abstract
In this study, based on the evaluation of fishy value and sensory evaluation, this study determined that soaking in a 1% salt solution for 60 min had a significant impact on the deodorization of beef liver (p < 0.05). The results showed that salt infiltration promoted the release of fishy substances, improving the edible and processing performance of beef liver. The identification of flavor compounds in raw and roasted beef liver via GC-IMS implies that (E)-2-octenal-M, (E)-3-penten-2-one-M, ethyl acetate-M, ethyl acetate-D, and methanethiol are closely related to improving the flavor of beef liver; among them, (E)-2-octenal-M, (E)-3-penten-2-one-M, and methanethiol can cause beef liver odor, while nonanal-M, octanal-M, benzene acetaldehyde, n-hexanol-D, butyl propanoate-M, heptanal-D, heptanal-M, and 3-methylthiopropanal-M had significant effects on the flavor formation of beef liver steak. The determination of reducing sugars revealed that salt soaking had no significant effect on the reducing sugar content of beef liver, and the beef liver steak was significantly reduced (p < 0.05), proving that reducing sugars promoted the formation of beef liver steak flavor under roasting conditions. Fatty acid determination revealed that salt soaking significantly reduced the content of polyunsaturated fatty acids in beef liver (p < 0.05), promoting the process of fat degradation and volatile flavor production in the beef liver steak. Salt plays a prominent role in salting-out and osmosis during deodorization and flavor improvement. Through controlling important biochemical and enzymatic reactions, the release of flavor substances in a food matrix was increased, and a good deodorization effect was achieved, which lays a foundation for further research on the deodorization of beef liver and the flavor of beef liver steak.
Collapse
Affiliation(s)
| | | | | | - Li Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (Y.D.); (Z.L.); (D.D.); (Q.Y.); (G.M.); (X.M.); (Z.G.); (C.C.); (L.H.)
| | | | | | | | | | | | | |
Collapse
|
2
|
Fukui N, Fujiwara T, Furuta M, Takatori S. [Detection of Gamma-Ray Irradiation History of Dried Plant-Based Foods via the Analysis of 5,6-Dihydrothymidine]. SHOKUHIN EISEIGAKU ZASSHI. JOURNAL OF THE FOOD HYGIENIC SOCIETY OF JAPAN 2023; 64:206-213. [PMID: 38171890 DOI: 10.3358/shokueishi.64.206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2024]
Abstract
Irradiation is widely used worldwide to sterilize and kill insects in food, and prevent the germination of agricultural products. However, in Japan, food irradiation is prohibited except to prevent potato sprouting. Herein, 5,6-dihydrothymidine (DHdThd) residue-a damaged nucleoside generated from the thymidine (dThd) residue in DNA contained in food upon irradiation-was used as a detection indicator. Eight dried plant-based food samples were gamma ray-irradiated in the range from 3.2 to 8.3 kGy. Subsequently, DNA was extracted from the irradiated sample and digested into nucleosides by the three enzymes, and the test solution was analyzed by liquid chromatography tandem mass spectrometry (LC-MS/MS). Evidently, in all samples, the concentration ratio of DHdThd to dThd in the test solution (DHdThd/dThd) was dependent on the irradiation dose; moreover, during storage under frozen conditions for at least 890 d post-irradiation, this concentration ratio was equal to that immediately after irradiation. The irradiation histories of the eight types of dried plant-based food samples were correctly detected.
Collapse
Affiliation(s)
| | - Takuya Fujiwara
- Osaka Institute of Public Health
- Radiation Research Center, Osaka Metropolitan University
| | | | | |
Collapse
|
3
|
Detection of gamma-irradiated red peppers using a combination of 5,6-dihydrothymidine and thymidine as irradiation indicator. Radiat Phys Chem Oxf Engl 1993 2022. [DOI: 10.1016/j.radphyschem.2021.109849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
4
|
Hamad AM, Fahmy HM, Elshemey WM. FT-IR spectral features of DNA as markers for the detection of liver preservation using irradiation. Radiat Phys Chem Oxf Engl 1993 2020. [DOI: 10.1016/j.radphyschem.2019.108522] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
5
|
Fujiwara T, Fukui N, Kitagawa Y, Kajimura K, Obana H, Ishikawa E, Furuta M, Takatori S. Estimation of Irradiation Doses of Raw Beef Liver Samples using 5,6-Dihydrothymidine as an Irradiation Marker. ACS OMEGA 2019; 4:12325-12332. [PMID: 31460350 PMCID: PMC6682059 DOI: 10.1021/acsomega.9b01357] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Accepted: 07/05/2019] [Indexed: 06/10/2023]
Abstract
The quantities of (5S)- and (5R)-5,6-dihydrothymidine (total DHdThd) in frozen beef liver samples were compared between those irradiated by an electron beam (EB) and those subjected to γ-irradiation. DNA extracted from the samples was enzymatically digested to nucleosides and analyzed by liquid chromatography-tandem mass spectrometry for total DHdThd and 2'-deoxythymidine (dThd). Total DHdThd was formed radiospecifically and dose-dependently and the dose-response curves of the ratio of total DHdThd to dThd (total DHdThd/dThd) were similar for both the EB- and γ-irradiated samples. The total DHdThd/dThd was stable after long-term storage (4 months) at -20 °C and the followed heat treatment in a microwave oven. The total DHdThd/dThd could be a robust marker and is equally effective at quantitating both EB- and γ-ray irradiation history. The irradiation doses of raw beef liver samples were estimated using the dose-response curves of the total DHdThd/dThd of other irradiated samples. The ratio of the estimated dose to the actual dose was 0.74-1.30 in the irradiation range of 4.67-7.62 kGy.
Collapse
Affiliation(s)
- Takuya Fujiwara
- Division
Hygienic Chemistry, Osaka Institute of Public
Health, Nakamichi 1-3-69, Higashinari-ku, Osaka 537-0025, Japan
| | - Naoki Fukui
- Division
Hygienic Chemistry, Osaka Institute of Public
Health, Nakamichi 1-3-69, Higashinari-ku, Osaka 537-0025, Japan
| | - Yoko Kitagawa
- Division
Hygienic Chemistry, Osaka Institute of Public
Health, Nakamichi 1-3-69, Higashinari-ku, Osaka 537-0025, Japan
| | - Keiji Kajimura
- Division
Hygienic Chemistry, Osaka Institute of Public
Health, Nakamichi 1-3-69, Higashinari-ku, Osaka 537-0025, Japan
| | - Hirotaka Obana
- Division
Hygienic Chemistry, Osaka Institute of Public
Health, Nakamichi 1-3-69, Higashinari-ku, Osaka 537-0025, Japan
| | - Etsuko Ishikawa
- Laboratory
of Quantum-Beam Chemistry and Biology, Radiation Research Center, Osaka Prefecture University, 1-2 Gakuen-cho,
Naka-ku, Sakai 599-8570, Osaka, Japan
| | - Masakazu Furuta
- Laboratory
of Quantum-Beam Chemistry and Biology, Radiation Research Center, Osaka Prefecture University, 1-2 Gakuen-cho,
Naka-ku, Sakai 599-8570, Osaka, Japan
| | - Satoshi Takatori
- Division
Hygienic Chemistry, Osaka Institute of Public
Health, Nakamichi 1-3-69, Higashinari-ku, Osaka 537-0025, Japan
| |
Collapse
|
6
|
Fukui N, Takatori S, Kitagawa Y, Fujiwara T, Ishikawa E, Fujiyama T, Kajimura K, Furuta M, Obana H. Rapid and Reliable Method for Determining Irradiation Histories of Ground Beef and Prawns by Measuring 5,6-Dihydrothymidine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:9342-9352. [PMID: 28954193 DOI: 10.1021/acs.jafc.7b03266] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
A rapid and reliable method for determining irradiation histories of ground beef and prawns was developed on the basis of a method for determining the irradiation history of beef liver by liquid chromatography-tandem mass spectrometry (LC-MS/MS) of 5,6-dihydrothymidine (DHdThd). Improvements in the method included the following: (1) 50% ethanol precipitation in the DNA extraction step was conducted before the RNase step, (2) snake venom phosphodiesterase I was used for DNA digestion to boost liberation of DHdThd, and (3) a matrix-matched calibration curve was used for determining DHdThd by LC-MS/MS analysis. This method successfully determined irradiation histories of ground beef and prawns. Furthermore, a close correlation between the formation of DHdThd and 2-alkylcyclobutanones, which are an established index of irradiation histories, was observed in ground beef. DHdThd in DNA could be a promising candidate for a new index of irradiation histories of various foods.
Collapse
Affiliation(s)
- Naoki Fukui
- Division of Hygienic Chemistry, Osaka Institute of Public Health , Nakamichi 1-3-69, Higashinari-ku, Osaka, Japan
- Laboratory of Quantum-Beam Chemistry and Biology, Radiation Research Center, Osaka Prefecture University , 1-2 Gakuen-cho, Naka-ku, Sakai, Osaka, Japan
| | - Satoshi Takatori
- Division of Hygienic Chemistry, Osaka Institute of Public Health , Nakamichi 1-3-69, Higashinari-ku, Osaka, Japan
| | - Yoko Kitagawa
- Division of Hygienic Chemistry, Osaka Institute of Public Health , Nakamichi 1-3-69, Higashinari-ku, Osaka, Japan
| | - Takuya Fujiwara
- Division of Hygienic Chemistry, Osaka Institute of Public Health , Nakamichi 1-3-69, Higashinari-ku, Osaka, Japan
| | - Etsuko Ishikawa
- Laboratory of Quantum-Beam Chemistry and Biology, Radiation Research Center, Osaka Prefecture University , 1-2 Gakuen-cho, Naka-ku, Sakai, Osaka, Japan
| | - Takatomo Fujiyama
- Laboratory of Quantum-Beam Chemistry and Biology, Radiation Research Center, Osaka Prefecture University , 1-2 Gakuen-cho, Naka-ku, Sakai, Osaka, Japan
| | - Keiji Kajimura
- Division of Hygienic Chemistry, Osaka Institute of Public Health , Nakamichi 1-3-69, Higashinari-ku, Osaka, Japan
| | - Masakazu Furuta
- Laboratory of Quantum-Beam Chemistry and Biology, Radiation Research Center, Osaka Prefecture University , 1-2 Gakuen-cho, Naka-ku, Sakai, Osaka, Japan
| | - Hirotaka Obana
- Division of Hygienic Chemistry, Osaka Institute of Public Health , Nakamichi 1-3-69, Higashinari-ku, Osaka, Japan
| |
Collapse
|