1
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Zheng C, Li J, Liu H, Wang Y. Application of ATR-FTIR and FT-NIR spectroscopy coupled with chemometrics for species identification and quality prediction of boletes. Food Chem X 2024; 23:101661. [PMID: 39113735 PMCID: PMC11304868 DOI: 10.1016/j.fochx.2024.101661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2024] [Revised: 07/12/2024] [Accepted: 07/13/2024] [Indexed: 08/10/2024] Open
Abstract
The taste and aroma of edible mushrooms, which is a criterion of judgment for consumer purchases, are influenced by amino acids and their metabolites. Sixty-eight amino acids and their metabolites were identified using liquid chromatography mass spectrometry (LC-MS), and 16 critical marker components were screened. The chemical composition of different species of boletes was characterized by two-dimensional correlation spectroscopy (2DCOS) to determine the sequence of molecular vibrations or group changes. Identification of boletes species based on partial least squares discrimination (PLS-DA) combined with Fourier transform near-infrared spectroscopy (FT-NIR) and Fourier transform infrared spectroscopy (ATR-FTIR), residual convolutional neural network (ResNet) combined with three-dimensional correlation spectroscopy (3DCOS) was performed with 100% accuracy. Partial least squares regression (PLSR) analysis showed that FT-NIR and ATR-FTIR spectra were highly correlated with the amino acids and their metabolites detected by LC-MS. All models had achieved an R2p of 0.911 and an RPD >3.0. The results show that FT-NIR and ATR-FTIR spectroscopy in combination with chemometrics methods can be used for rapid species identification and estimation of amino acids and their metabolites content in boletes. This study provides new techniques and ideas for the authenticity of species information and the quality assessment of boletes.
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Affiliation(s)
- Chuanmao Zheng
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, 650201, China
- Medicinal Plants Research Institute, Yunnan, Academy of Agricultural Sciences, Kunming 650200, China
| | - Jieqing Li
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, 650201, China
| | - Honggao Liu
- Yunnan Key Laboratory of Gastrodia and Fungi Symbiotic Biology, Zhaotong University, Zhaotong 657000, Yunnan, China
| | - Yuanzhong Wang
- Medicinal Plants Research Institute, Yunnan, Academy of Agricultural Sciences, Kunming 650200, China
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2
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Jiang X, Liu Y, Liu L, Bai F, Wang J, Xu H, Dong S, Jiang X, Wu J, Zhao Y, Xu X. Mechanism of low-voltage electrostatic field on flavor retention in refrigerated sturgeon caviar: Insights from phospholipids. Food Chem X 2024; 23:101612. [PMID: 39113737 PMCID: PMC11305003 DOI: 10.1016/j.fochx.2024.101612] [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: 12/22/2023] [Revised: 06/28/2024] [Accepted: 07/01/2024] [Indexed: 08/10/2024] Open
Abstract
This study investigated the effect of low-voltage electrostatic field on the flavor quality changes and generation pathways of refrigerated sturgeon caviar. Research has found that after storage for 3-6 weeks, the physicochemical properties of caviar in the LVEF treatment group are better than those in the control group. The results of two-dimensional gas chromatography-time-of-flight mass spectrometry showed that the contents of hexanal, nonanal, (E,Z)-2,6-nonadienal, (E)-2-octenal and 1-octene-3-one related to the characteristic flavor of caviar (sweet, fruity and green) increased significantly. The lipidomics results indicated that the effects of LVEF on caviar mainly involve glycerophospholipid metabolism, linoleic acid metabolism, and α-Linolenic acid metabolism. Methanophosphatidylcholine (15:0/18:1), phosphatidylcholine (18:0/20:5), and phosphatidylcholine (18,1e/22:6) were significantly correlated with odor formation. Therefore, low-voltage electrostatic field treatment preserved the quality and enhanced the flavor of sturgeon caviar. This study provided a new theoretical basis for the preservation of sturgeon caviar.
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Affiliation(s)
- Xinyu Jiang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Yihuan Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Li Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Fan Bai
- Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China
| | - Jinlin Wang
- Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China
| | - He Xu
- Lianyungang Baohong Marine Technology Co., Ltd., Lianyungang 222000, China
| | - Shiyuan Dong
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Xiaoming Jiang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
- Sanya Oceanographic Institution of Ocean University of China, Sanya 572024, China
| | - Xinxing Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
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3
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Zhai Y, Luan A, Yang Z, Rong Z, Liu Y, Wang F, Li X. The impacts of cold plasma on the taste and odor formation of dried silver carp products. Food Chem 2024; 454:139775. [PMID: 38820628 DOI: 10.1016/j.foodchem.2024.139775] [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: 01/08/2024] [Revised: 05/13/2024] [Accepted: 05/19/2024] [Indexed: 06/02/2024]
Abstract
This study investigated non-thermal pretreatment (cold plasma, CP) on the flavor (taste and odor) profiles of dried fish products. CP treatment of 5 min contributed to accumulation of umami nucleotides adenosine 5'-monophosphate (AMP) from 30.96 to 40.82 μg/g and inosine 5'-monophosphate (IMP) from 2009.29 to 2132.23 μg/g, and significant reduction of bitter hypoxanthine ribonucleoside (HxR) and hypoxanthine (Hx), respectively (P < 0.05) in the dried fish products. A noticeable enhancement in sweet glycine (from 429.41 to 490.03 mg/100 g) and umami glutamic acid (from 55.68 to 67.76 mg/100 g) accompanied with the CP treatment (P < 0.05) based on taste activity value (TAV > 1). And the characteristic odor volatiles (nonanal, hexanal and 1-octen-3-ol) were strengthened 2.13-, 2.16- and 2.17- folds, respectively (P < 0.05). The results of equivalent umami concentration and Gibbs free energy calculation, combining with the correlation analysis, indicate that nucleotides and free amino acids synergically enhanced the taste improvement of dried fish products. Moderate lipids oxidation favored the formation of characteristic volatiles. The CP pretreatment offered new strategies for enhancing flavor of dried fish products.
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Affiliation(s)
- Yueying Zhai
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha 410114, Hunan Province, China
| | - Aonan Luan
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha 410114, Hunan Province, China
| | - Zhimeng Yang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China
| | - Zhixing Rong
- Jinzai Food Group Co., Ltd, Pingjiang High-Tech Industrial Park, Yueyang 410400, Hunan Province, China
| | - Yongle Liu
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha 410114, Hunan Province, China
| | - Faxiang Wang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha 410114, Hunan Province, China
| | - Xianghong Li
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha 410114, Hunan Province, China.
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4
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Shi J, Xiao N, Zhang Q, Tian Z, Li M, Shi W. Evaluation of aroma characteristics of Penaeus vannamei with different drying methods using HS-SPME-GC-MS, MMSE-GC-MS, and sensory evaluation. Food Chem 2024; 449:138957. [PMID: 38608600 DOI: 10.1016/j.foodchem.2024.138957] [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: 12/06/2023] [Revised: 02/28/2024] [Accepted: 03/04/2024] [Indexed: 04/14/2024]
Abstract
The effects of microwave drying (MD), hot air drying (HAD), vacuum hot air drying (VD), and vacuum freeze drying (VFD) on the volatile profiles of Penaeus vannamei were investigated. A total of 89 and 94 volatile compounds were identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and monolithic material sorptive extraction gas chromatography-mass spectrometry (MMSE-GC-MS), respectively. Orthogonal partial least squares-discriminant analysis (OPLS-DA) and variable influence on projection (VIP) models were utilized to select characteristic volatiles and key marker compounds (e.g., octanal, 1-octen-3-ol, 2-methyl-butanal, 2-ethyl-furan, and trimethyl-pyrazine) to discriminate among four drying methods. Based on synthesis of odor descriptions and sensory evaluation, it was found that P. vannamei via MD, HAD, and VD greatly reduced the fishy and generated roasted, fatty, and smoked odors. This study systematically analyzed the aroma characteristics of four traditional dried P. vannamei products, which may provide theoretical guidance for industrial production.
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Affiliation(s)
- Jian Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Naiyong Xiao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Qiang Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Zhihang Tian
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Mingyuan Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China.
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5
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López-Martínez M, Toldrá F, Mora L. Sequential Enzymatic Hydrolysis and Ultrasound Pretreatment of Pork Liver for the Generation of Bioactive and Taste-Related Hydrolyzates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:15693-15703. [PMID: 38953317 PMCID: PMC11261620 DOI: 10.1021/acs.jafc.4c02362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/16/2024] [Revised: 06/17/2024] [Accepted: 06/19/2024] [Indexed: 07/04/2024]
Abstract
In the study of protein-rich byproducts, enzymatic hydrolysis stands as a prominent technique, generating bioactive peptides. Combining exo- and endopeptidases could enhance both biological and sensory properties. Ultrasound pretreatment is one of the most promising techniques for the optimization of enzymatic hydrolysis. This research aimed to create tasteful and biologically active pork liver hydrolyzates by using sequential hydrolysis with two types of enzymes and two types of ultrasound pretreatments. Sequential hydrolyzates exhibited a higher degree of hydrolysis than single ones. Protana Prime hydrolyzates yielded the largest amount of taste-related amino acids, enhancing sweet, bittersweet, and umami amino acids according to the Taste Activity Value (TAV). These hydrolyzates also displayed significantly higher antioxidant activity. Among sequential hydrolyzates, Flavourzyme and Protana Prime hydrolyzates pretreated with ultrasound showed the highest ferrous ion chelating activity. Overall, employing both Alcalase and Protana Prime on porcine livers pretreated with ultrasound proved to be highly effective in obtaining potentially tasteful and biologically active hydrolyzates.
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Affiliation(s)
- Manuel
Ignacio López-Martínez
- Instituto de Agroquímica
y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia Spain
| | - Fidel Toldrá
- Instituto de Agroquímica
y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia Spain
| | - Leticia Mora
- Instituto de Agroquímica
y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia Spain
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6
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Shi J, Xiao N, Yin M, Ma J, Zhang Y, Liang Q, Jiang X, Li Y, Shi W. Comparison of non-volatile compounds of Penaeus vannemei with different drying treatments via multidimensional infrared spectroscopy. Food Chem 2024; 458:140233. [PMID: 38964093 DOI: 10.1016/j.foodchem.2024.140233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2024] [Revised: 06/17/2024] [Accepted: 06/24/2024] [Indexed: 07/06/2024]
Abstract
To analyze the effect of various drying treatments (microwave drying (MD), hot air drying (HAD), vacuum drying (VD), and vacuum freeze drying (VFD)) on taste compounds in Penaeus vannamei, relevant indicators such as free amino acids, 5'-nucleotides, and organic acids were performed. Multidimensional infrared spectroscopy (MM-IR) results found that there were notable variations in taste properties of P. vannamei. There were 18 autocorrelation peaks in 3400-900 cm-1 were screened using second-derivative infrared spectroscopy (SD-IR) and two-dimensional correlation infrared spectroscopy (2DCOS-IR). Variations in functional groups were the major contributors to taste profiles. The TAV of glutamic acid (Glu), guanine (GMP), and inosinemonphosphate (IMP) were greater than one and had notable impacts on taste profiles. VD had the highest equivalent umami value, followed by VFD, HAD, and MD. This study may provide a theoretical guide for the production of dried P. vannamei products on an industrial scale.
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Affiliation(s)
- Jian Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Naiyong Xiao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Mingyu Yin
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jianrong Ma
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yurui Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Qianqian Liang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Xin Jiang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yan Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China.
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7
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Chen G, Ling XY, Xie MS, Xiong YF, Li TT, Wang Y, Shui CL, Li CM, Xu BC, Ma F. Systematic evaluation of the meat qualities of free-range chicken (Xuan-Zhou) under different ages explored the optimal slaughter age. Poult Sci 2024; 103:104019. [PMID: 38991384 PMCID: PMC11283215 DOI: 10.1016/j.psj.2024.104019] [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: 03/26/2024] [Revised: 06/10/2024] [Accepted: 06/19/2024] [Indexed: 07/13/2024] Open
Abstract
Meat qualities of free-range chicken (Xuan-Zhou) (XZ-FRC) are closely associated with slaughter age and directly influence the economic benefits of supplier and consumer's preference. Understanding of the relationship between meat qualities and ages will be of prime important to explore a better slaughter age of XZ-FRC. In this study, the quality traits of breast and thigh muscles from XZ-FRCs at 9 to 14 wk were analyzed to establish a relatively reliable method for selecting a better slaughter age. The results showed that the effects of slaughter ages on color (CIE L*, a* and b* values), shear force, centrifugal loss, and flavor of XZ-FRCs were significant (P < 0.05). There were greater differences in meat qualities, whatever breast or thigh muscles, between same or different ages. Eleven feature indexes used for colligation evaluation of slaughter age were selected by combining the quality characteristics and data analysis. The score of colligation evaluation for XZ-FRCs at 12 wk was higher than that at 9 and 14 wk, suggesting that the 12 wk was an optimal slaughter age. This work would provide a reference method that helps the producers of livestock and poultry to select a better slaughter age.
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Affiliation(s)
- Guang Chen
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China
| | - Xun-Yan Ling
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China
| | - Ming-Shu Xie
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China
| | - Yang-Fan Xiong
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China
| | - Ting-Ting Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China
| | - Ying Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China
| | - Cong-Lin Shui
- South Anhui Distinctive Agricultural Product Processing Technology Research and Application Center, Xuanzhou District Bureau of Agriculture and Rural Affairs, Xuancheng 242000, Anhui Province, China
| | - Chao-Mu Li
- Anhui Muzi Agriculture and Animal Husbandry Development Co., Ltd., Xuancheng 242000, Anhui Province, China
| | - Bao-Cai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China; South Anhui Distinctive Agricultural Product Processing Technology Research and Application Center, Xuanzhou District Bureau of Agriculture and Rural Affairs, Xuancheng 242000, Anhui Province, China
| | - Fei Ma
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China; South Anhui Distinctive Agricultural Product Processing Technology Research and Application Center, Xuanzhou District Bureau of Agriculture and Rural Affairs, Xuancheng 242000, Anhui Province, China.
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8
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Li J, Sun C, Ma W, Wen K, Wang Y, Yue X, Wang Y, Bai Y. The Effects of Assisted Freezing with Different Ultrasound Power Rates on the Quality and Flavor of Braised Beef. Foods 2024; 13:1566. [PMID: 38790866 PMCID: PMC11121095 DOI: 10.3390/foods13101566] [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: 04/02/2024] [Revised: 05/09/2024] [Accepted: 05/14/2024] [Indexed: 05/26/2024] Open
Abstract
This study investigated the effects of ultrasound-assisted immersion freezing (UIF) at different power rates (0, 200, 400, and 600 W) on the changes in beef quality and flavor after braising. The results demonstrated that UIF treatment at 400 W significantly reduced the juice loss (cooking loss decreased from 49.04% to 39.74%) and fat oxidation (TBARS value decreased from 0.32 mg/kg to 0.20 mg/kg) of braised beef. In addition, the tenderness (hardness value decreased from 5601.50 g to 2849.46 g) and color stability of braised beef were improved after UIF treatment. The flavor characteristics of braised beef were characterized using an electronic nose and an electronic tongue. The PCA analysis data showed that the cumulative contribution rates of the first and second principal components were 85% and 93.2%, respectively, with the first principal component accounting for a higher proportion. The UIF-400 W group had the highest concentration for the first principal component, and the differentiation was not significant compared to the control group. The total amino acid values of different power UIF treatment groups were improved compared to the AF treatment group, indicating that UIF can effectively reduce the losses caused by freezing. The results demonstrate that ultrasound-assisted freezing treatment is beneficial in enhancing the tenderness and flavor attributes of beef after braising, providing new insights into the processing of meat products with desirable quality characteristics.
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Affiliation(s)
- Junguang Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (J.L.); (C.S.); (W.M.); (K.W.); (Y.W.); (X.Y.); (Y.W.)
- Key Laboratory of Cold Chain Food Processing and Safety Control, Zhengzhou University of Light Industry, Ministry of Education, Zhengzhou 450001, China
- Henan Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462000, China
| | - Chenhao Sun
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (J.L.); (C.S.); (W.M.); (K.W.); (Y.W.); (X.Y.); (Y.W.)
- Key Laboratory of Cold Chain Food Processing and Safety Control, Zhengzhou University of Light Industry, Ministry of Education, Zhengzhou 450001, China
- Henan Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462000, China
| | - Wuchao Ma
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (J.L.); (C.S.); (W.M.); (K.W.); (Y.W.); (X.Y.); (Y.W.)
- Key Laboratory of Cold Chain Food Processing and Safety Control, Zhengzhou University of Light Industry, Ministry of Education, Zhengzhou 450001, China
| | - Kexin Wen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (J.L.); (C.S.); (W.M.); (K.W.); (Y.W.); (X.Y.); (Y.W.)
- Key Laboratory of Cold Chain Food Processing and Safety Control, Zhengzhou University of Light Industry, Ministry of Education, Zhengzhou 450001, China
| | - Yu Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (J.L.); (C.S.); (W.M.); (K.W.); (Y.W.); (X.Y.); (Y.W.)
- Key Laboratory of Cold Chain Food Processing and Safety Control, Zhengzhou University of Light Industry, Ministry of Education, Zhengzhou 450001, China
- Henan Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462000, China
| | - Xiaonan Yue
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (J.L.); (C.S.); (W.M.); (K.W.); (Y.W.); (X.Y.); (Y.W.)
- Key Laboratory of Cold Chain Food Processing and Safety Control, Zhengzhou University of Light Industry, Ministry of Education, Zhengzhou 450001, China
- Henan Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462000, China
| | - Yuntao Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (J.L.); (C.S.); (W.M.); (K.W.); (Y.W.); (X.Y.); (Y.W.)
- Key Laboratory of Cold Chain Food Processing and Safety Control, Zhengzhou University of Light Industry, Ministry of Education, Zhengzhou 450001, China
- Henan Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462000, China
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (J.L.); (C.S.); (W.M.); (K.W.); (Y.W.); (X.Y.); (Y.W.)
- Key Laboratory of Cold Chain Food Processing and Safety Control, Zhengzhou University of Light Industry, Ministry of Education, Zhengzhou 450001, China
- Henan Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462000, China
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9
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Dong F, Bi Y, Hao J, Liu S, Yi W, Yu W, Lv Y, Cui J, Li H, Xian J, Chen S, Wang S. A new comprehensive quantitative index for the assessment of essential amino acid quality in beef using Vis-NIR hyperspectral imaging combined with LSTM. Food Chem 2024; 440:138040. [PMID: 38103505 DOI: 10.1016/j.foodchem.2023.138040] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 10/31/2023] [Accepted: 11/16/2023] [Indexed: 12/19/2023]
Abstract
The quality of beef is usually predicted by measuring a single index rather than a comprehensive index. To precisely determine the essential amino acid (EAA) contents in 360 beef samples, the feasibility of optimized spectral detection techniques based on the comprehensive EAA index (CEI) and comprehensive weight index (CWI) constructed by factor analysis was explored. Two-dimensional correlation spectroscopy (2D-COS) was used to analyse the mechanisms of spectral peak shifts in complex disturbance systems with CEI and CWI contents, and 15 sensitive feature variables were extracted to establish a quantitative analysis model of a long short-term memory network (LSTM). The results indicated that 2D-COS had good predictive performance in both CEI-LSTM (R2P of 0.9095 and RPD of 2.76) and CWI-LSTM (R2P of 0.8449 and RPD of 2.45), which reduced data information by 88%. This indicates that utilizing 2D-COS can eliminate collinearity and redundant information among variables while achieving data dimensionality reduction and simplification of calibration models. Furthermore, a spatial distribution map of the comprehensive EAA content was generated by combining the optimal prediction model. This study demonstrated that the comprehensive index method furnishes a new approach to rapidly evaluate EAA content.
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Affiliation(s)
- Fujia Dong
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Yongzhao Bi
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Jie Hao
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Sijia Liu
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Weiguo Yi
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Wenjie Yu
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Yu Lv
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Jiarui Cui
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Hui Li
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Jinhua Xian
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Sichun Chen
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Songlei Wang
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China.
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10
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Jiang X, Niu M, Qin K, Hu Y, Li Y, Che C, Wang C, Mu C, Wang H. Enhancement of Nutrient Composition and Non-Volatile Flavor Substances in Muscle Tissue of Red Drum ( Sciaenops ocellatus) Through Inland Low Salinity Saline-Alkaline Water Culture. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:7326-7335. [PMID: 38507568 DOI: 10.1021/acs.jafc.3c08717] [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: 03/22/2024]
Abstract
The red drum (Sciaenops ocellatus), a globally significant marine aquaculture species, boasts formidable osmoregulatory capabilities and remarkable adaptability to low salinity, making it an ideal candidate for commercial cultivation in inland low salinity saline-alkaline waters. However, studies on the fundamental nutritional composition and flavor quality of S. ocellatus in these inland low salinity saline-alkaline waters remain unreported. This study delves into the impact of inland low salinity saline-alkaline environments on the basic nutritional components and nonvolatile flavor substances (including free amino acids and free nucleotides) in the muscle tissue of S. ocellatus. The findings reveal that redfish cultivated in these conditions exhibit a significant increase in the crude fat, ash, and protein content in their dorsal muscle tissue, coupled with a decrease in moisture content (p < 0.05), indicating an enhancement in the nutritional value of the dorsal muscle tissue. Furthermore, this cultivation environment significantly elevates the content of free amino acids in the muscle tissue (p < 0.05), particularly those contributing to umami and sweet tastes, while reducing the relative content of bitter amino acids. Although the total content of free nucleotides decreased, the equivalent umami concentration (EUC) in the muscle tissue markedly increased (p < 0.05) due to the synergistic effect of umami amino acids and flavor nucleotides, enhancing the umami taste characteristics. Therefore, inland low salinity saline-alkaline aquaculture not only elevates the nutritional value of S. ocellatus muscle tissue but also improves its umami flavor characteristics. This discovery opens new perspectives for further research into the impact of inland low salinity saline-alkaline environments on the flavor properties of marine animals.
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Affiliation(s)
- Xiaosong Jiang
- School of Marine Science, Ningbo University, Ningbo, Zhejiang 315211, China
| | - Mingming Niu
- School of Marine Science, Ningbo University, Ningbo, Zhejiang 315211, China
| | - Kangxiang Qin
- School of Marine Science, Ningbo University, Ningbo, Zhejiang 315211, China
| | - Yun Hu
- School of Marine Science, Ningbo University, Ningbo, Zhejiang 315211, China
| | - Yuntao Li
- School of Marine Science, Ningbo University, Ningbo, Zhejiang 315211, China
| | - Chenxi Che
- School of Marine Science, Ningbo University, Ningbo, Zhejiang 315211, China
| | - Chunlin Wang
- School of Marine Science, Ningbo University, Ningbo, Zhejiang 315211, China
- Key Laboratory of Aquacultral Biotechnology Ministry of Education, Ningbo University, Ningbo, Zhejiang 315211, China
| | - Changkao Mu
- School of Marine Science, Ningbo University, Ningbo, Zhejiang 315211, China
- Key Laboratory of Aquacultral Biotechnology Ministry of Education, Ningbo University, Ningbo, Zhejiang 315211, China
| | - Huan Wang
- School of Marine Science, Ningbo University, Ningbo, Zhejiang 315211, China
- Key Laboratory of Aquacultral Biotechnology Ministry of Education, Ningbo University, Ningbo, Zhejiang 315211, China
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11
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Cheng H, Mei J, Xie J. Analysis of changes in volatile compounds and evolution in free fatty acids, free amino acids, nucleotides, and microbial diversity in tilapia (Oreochromis mossambicus) fillets during cold storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2959-2970. [PMID: 38050785 DOI: 10.1002/jsfa.13188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2023] [Revised: 11/01/2023] [Accepted: 12/05/2023] [Indexed: 12/06/2023]
Abstract
BACKGROUND Aquatic products are rich in nutrients and unique in flavor, and are popular among the public. However, aquatic products are extremely susceptible to quality degradation during storage, of which odor deterioration is the most obvious and influential aspect. Odor deterioration in aquatic products is widespread and severely affects overall flavor and quality. In this study, odor deterioration and flavor-related quality degradation of tilapia during cold storage are discussed, focusing on the changes in volatile compounds and the evolution of free fatty acids (FFAs), free amino acids (FAAs), nucleotides, and microbial diversity. RESULTS A total of 63 volatile compounds were detected by gas chromatography-mass spectrometry, including 11 hydrocarbons, 10 alcohols, 6 aldehydes, 8 ketones, 6 esters, 9 aromatics, 3 phenols, and 10 other compounds. Microbial diversity analysis revealed that Acinetobacter, Psychrobacter, Vagococcus, and Myroides were the main dominant species of tilapia at the end of cold storage and predicted that microorganisms could influence the flavor of tilapia by participating in important metabolic pathways. Meanwhile, the evolution of FFAs, FAAs, and nucleotides also had a significant impact on odor deterioration, as evidenced by the contribution of unsaturated fatty acids (such as oleic acid and linoleic acid), Lys, and off-flavor nucleotides (HxR and Hx) to the undesirable flavor. Oxidation of oleic acid and linoleic acid resulted in changes in aldehydes, with Lys, HxR, and Hx being key flavor precursors and off-flavor contributors. CONCLUSION This study contributes to a comprehensive overview of odor deterioration and the evolution of flavor-related quality in tilapia during cold storage, providing new insights into the regulation of overall flavor and quality. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Hao Cheng
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Beijing, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
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12
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Liu L, Lu S, Zhang W, Bai F, Wang J, Zhang X, Xu H, Jiang X, An S, Li W, Zhao Y, Xu X. Correlation investigation between core microbe inoculation and the evolution of flavor characteristics during the storage of sturgeon caviar (Acipenser gueldenstaedtii). Food Res Int 2024; 178:113903. [PMID: 38309899 DOI: 10.1016/j.foodres.2023.113903] [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: 09/26/2023] [Revised: 12/13/2023] [Accepted: 12/21/2023] [Indexed: 02/05/2024]
Abstract
The volatile and non-volatile compounds were monitored to investigate the microbial evolution associated with the characteristic flavors for sturgeon caviar during refrigeration. The results revealed that the composition of volatile compounds changed significantly with prolonged refrigeration time, especially hexanal, nonanal, phenylacetaldehyde, 3-methyl butyraldehyde, and 1-octen-3-ol. The nonvolatile metabolites were mainly represented by the increase of bitter amino acids (Thr. Ser, Gly, Ala, and Pro) and a decrease in polyunsaturated fatty acids, especially an 18.63 % decrease in 5 months of storage. A total of 332 differential metabolites were mainly involved in the biosynthetic metabolic pathways of α-linolenic acid, linoleic acid, and arachidonic acid. The precursors associated with flavor evolution were mainly phospholipids, including oleic, linoleic, arachidonic, eicosapentaenoic (EPA), and docosahexaenoic (DHA) acids. The most abundant at the genus level was Serratia, followed by Arsenophnus, Rhodococcus, and Pseudomonas, as obtained by high-throughput sequencing. Furthermore, seven core microorganisms were isolated and characterized from refrigerated caviar. Among them, inoculation with Mammalian coccus and Bacillus chrysosporium restored the flavor profile of caviar and enhanced the content of nonvolatile precursors, contributing to the characteristic aroma attributes of sturgeon caviar. The study presents a theoretical basis for the exploitation of technologies for quality stabilization and control of sturgeon caviar during storage.
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Affiliation(s)
- Li Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Shixue Lu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Weijia Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Fan Bai
- Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China
| | - Jinlin Wang
- Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China
| | - Xuqing Zhang
- Lianyungang Baohong Marine Technology Co., Ltd., Lianyungang 222000, China
| | - He Xu
- Lianyungang Baohong Marine Technology Co., Ltd., Lianyungang 222000, China
| | - Xiaoming Jiang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Shucai An
- Department of General Surgery, The District Hospital of Qingdao West Coast New Area, Qingdao 266400, Shandong, China
| | - Wei Li
- Department of General Surgery, The District Hospital of Qingdao West Coast New Area, Qingdao 266400, Shandong, China
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China; Sanya Oceanographic Institution of Ocean University of China, Sanya 572024, China
| | - Xinxing Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
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13
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Wang B, Liu YX, Dong M, Zhang YY, Huang XH, Qin L. Flavor enhancement during the drying of scallop (Patinopecten yessoensis) as revealed by integrated metabolomic and lipidomic analysis. Food Chem 2024; 432:137218. [PMID: 37639891 DOI: 10.1016/j.foodchem.2023.137218] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 08/16/2023] [Accepted: 08/17/2023] [Indexed: 08/31/2023]
Abstract
Dried scallops are a typical shellfish commodity, but the molecular change mechanism in the drying process is not clear. In this paper, the effect of drying on the flavor of scallops was revealed by integrated metabolomic and lipidomic analysis. The results showed that 70 °C was the best temperature for hot air drying, and the moisture content of the scallops was less than 20% after 12 h of drying, which meets the commercial standards for dried scallops. A total of 53 volatile compounds were detected in dried scallops, of which 2,5-dimethyl pyrazine and tetramethyl pyrazine, as characteristic flavor compounds, changed significantly during drying. In addition, taste peptides such as Arg-Gly and Gly-Gly, produced by protein degradation during drying, may contribute to the umami perception of dried scallops. This study helped to increase the overall quality of dried scallops.
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Affiliation(s)
- Bo Wang
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Yu-Xi Liu
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Meng Dong
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Yu-Ying Zhang
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Xu-Hui Huang
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Lei Qin
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
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14
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Fu H, Feng Q, Qiu D, Shen X, Li C, He Y, Shang W. Improving the flavor of tilapia fish head soup by adding lipid oxidation products and cysteine. Food Chem 2023; 429:136976. [PMID: 37517226 DOI: 10.1016/j.foodchem.2023.136976] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 07/01/2023] [Accepted: 07/20/2023] [Indexed: 08/01/2023]
Abstract
Deodorization and umami enhancement are important challenges in promoting and consuming fish products. The aim of this study was to establish whether exogenous addition of oxidized lipids and cysteine can improve the fishy, umami and create a characteristic flavor in tilapia fish head soup. The results revealed that adding oxidized lipids and cysteine enhanced the sensory attributes of fish head soup and promoted the production of pleasant-tasting amino acids and fewer bitter amino acids in the Maillard reaction. Additionally, the combination increased the levels of well-flavored aldehydes, esters, heterocyclic compounds and less hydrocarbons in the fish head soup. Among the 13 volatile compounds screened, nine were identified as characteristic aromas of fish head soup, including nonanal, (E,E)-2,4-decadienal, 1-octen-3-ol, (E)-2-decenal, acetic acid, hexanal, heptanal, 2-octenal, and decanal. Exogenous lipid oxidation products, fatty acid oxidation, and Maillard reaction can improve the aroma and umami of tilapia fish head soup.
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Affiliation(s)
- Huixian Fu
- College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China
| | - Qiaohui Feng
- College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China
| | - Dan Qiu
- College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China
| | - Xuanri Shen
- College of Food Science and Technology, Hainan Tropical Ocean University, China
| | - Chuan Li
- College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China
| | - Yanfu He
- College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China.
| | - Wenting Shang
- College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China
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15
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Zhou R, Chen X, Huang M, Chen H, Zhang L, Xu D, Wang D, Gao P, Wang B, Dai X. ATR-FTIR spectroscopy combined with chemometrics to assess the spectral markers of irradiated baijius and their potential application in irradiation dose control. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2023; 302:123162. [PMID: 37478760 DOI: 10.1016/j.saa.2023.123162] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 07/13/2023] [Accepted: 07/14/2023] [Indexed: 07/23/2023]
Abstract
Although some methods have been proposed for the identification of irradiated baijius, they are often costly, time-consuming, and destructive. It is also unclear what instrumentation can be used to fully characterize the quality changes in irradiated baijius. To address this issue, this study pioneers the use of attenuated total reflection Fourier transform infrared (ATR-FTIR) spectroscopy in combination with chemometrics to open up new avenues for characterizing irradiated baijius and their quality control. Principal component analysis, five spectral pre-processing methods (Savitzky-Golay smoothing (S-G), second-order derivative (SD), multiple scattering correction (MSC), S-G + SD and S-G + MSC), five wavelength selection methods (random forest variable importance (RFVI), two-dimensional correlation spectroscopy (2D-COS), variable importance in projection (VIP), ReliefF, and Venn), and three classification models (partial least squares-discriminant analysis (PLS-DA), random forest (RF), and grasshopper optimization algorithm-based support vector machine (GOA-SVM)) were integrated into the analytical framework of ATR-FTIR spectroscopy, aiming to accurately identify baijiu samples according to different irradiation doses and to search for irradiation-induced spectral difference characteristics (spectral markers). The results showed that SD was the best spectral pre-processing method, and RF models constructed using the 20 most competitive and discriminative spectral markers (selected by Venn) could achieve accurate identification of baijiu samples based on irradiation dose (0, 4, 6, and 8 kGy). After Pearson correlation analysis, the five significantly (P<0.05) changed spectral markers (1596, 2025, 2309, 2329, and 2380 cm-1) were attributed to changes in the content of total acids, alcohols, and aromatic compounds. These findings demonstrate for the first time the potential of ATR-FTIR spectroscopy as a fast, low-cost, and non-destructive tool for the characterization and identification of irradiated baijiu samples. This approach may also offer a promising solution for labeling management of irradiated foods, vintage identification of baijius, and brand protection.
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Affiliation(s)
- Rui Zhou
- College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, Sichuan, PR China
| | - Xiaoming Chen
- College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, Sichuan, PR China.
| | - Min Huang
- Sichuan Institute of Atomic Energy, Chengdu 610101, Sichuan, PR China
| | - Hao Chen
- Sichuan Institute of Atomic Energy, Chengdu 610101, Sichuan, PR China
| | - Lili Zhang
- College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, Sichuan, PR China
| | - Defu Xu
- Luzhou Laojiao Co., Ltd, Luzhou 646699, Sichuan, PR China
| | - Dan Wang
- College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, Sichuan, PR China
| | - Peng Gao
- Sichuan Institute of Atomic Energy, Chengdu 610101, Sichuan, PR China
| | - Bensheng Wang
- College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, Sichuan, PR China
| | - Xiaoxue Dai
- Luzhou Laojiao Co., Ltd, Luzhou 646699, Sichuan, PR China
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16
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López-Martínez MI, Toldrá F, Mora L. Pork organs as a potential source of flavour-related substances. Food Res Int 2023; 173:113468. [PMID: 37803790 DOI: 10.1016/j.foodres.2023.113468] [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: 06/21/2023] [Revised: 08/30/2023] [Accepted: 09/10/2023] [Indexed: 10/08/2023]
Abstract
The increase in world population has generated a higher demand for quality proteins, increasing the production in meat industry but also the generation of thousands of tons of by-products, with a negative economic and environmental impact. The valorisation of slaughterhouse by-products by giving by-products a new use as food ingredient is one of the best strategies to add value while reducing environmental damage. Flavour is one of the most influential parameters in the purchasing decision of consumers, and in meat products it is mostly influenced by the content in free amino acids and nucleotides. In this study, the potential of 4 pork organs (liver, kidney, lung, and brain) as a source of flavour-related substances was investigated. Liver proved to be the organ showing the highest content of free and total amino acids related to taste, while kidney was the organ with the highest content of umami nucleotides. The results of the Taste Activity Value indicated that umami, sweet, and bittersweet amino acids are main responsible for the taste of the organs. On the other hand, the synergy between amino acids and nucleotides in relation with umami taste was determined, showing liver and kidney the best values in Equivalent Umami Content. In addition, the antioxidant activity of the organs was determined, and liver and kidney showed the highest antioxidant activity in all assays (p < 0.05). In conclusion, pork organs, especially liver and kidney, may be good candidates to be used as raw materials to produce functional flavouring ingredients.
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Affiliation(s)
- Manuel Ignacio López-Martínez
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
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17
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Zhang Q, Zhao F, Shi T, Xiong Z, Gao R, Yuan L. Suanyu fermentation strains screening, process optimization and the effect of thermal processing methods on its flavor. Food Res Int 2023; 173:113296. [PMID: 37803608 DOI: 10.1016/j.foodres.2023.113296] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Revised: 06/24/2023] [Accepted: 07/19/2023] [Indexed: 10/08/2023]
Abstract
Suanyu is a famous traditional fermented aquatic food in south China. However, the quality of Suanyu is unstable due to natural fermentation based on the environment. This work screened suitable microbial fermenters (Enterococcus rivorum and Enterococcus lactis) from traditional fermented fish and optimized a suitable fermentation process. Effects of different fermentation (natural and mixed starters fermentation) and thermal treatments (microwave, frying and roasting) on the flavor of Suanyu were investigated. Compared to the natural fermentation group, the TVB-N content (31.5 mg/100 g) was lower, the total acidity (5.12 g/kg) and flavor compounds content were richer in the mixed starters fermentation group (P < 0.05). But there was no significant difference in histamine content (P > 0.05). The roasting treatment group contained higher contents of free amino acids, organic acids, nucleotides and richer key aroma components. The electronic nose was able to distinguish between the differently treated samples. The sensory evaluation result showed that roasted and fried samples had a more acceptable flavor and color. This work will provide a theoretical reference for the standardized production of Suanyu and the development of pre-cooked products.
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Affiliation(s)
- Qianqian Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Feng Zhao
- Fishery Research Institute, Guizhou Academy of Agricultural Science, Guiyang 550025, China
| | - Tong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Zhiyu Xiong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China; College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China.
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.
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18
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Vega-Galvez A, Uribe E, Pasten A, Camus J, Rojas M, Garcia V, Araya M, Valenzuela-Barra G, Zambrano A, Goñi MG. Low-Temperature Vacuum Drying on Broccoli: Enhanced Anti-Inflammatory and Anti-Proliferative Properties Regarding Other Drying Methods. Foods 2023; 12:3311. [PMID: 37685242 PMCID: PMC10486434 DOI: 10.3390/foods12173311] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 08/30/2023] [Accepted: 09/01/2023] [Indexed: 09/10/2023] Open
Abstract
Low-temperature vacuum drying (LTVD) has shown great potential for drying vegetables. It could avoid excessive degradations of active compounds with potential therapeutic agents. In this study, the effect on several relevant bioactive compounds, anti-inflammatory activity, and anti-proliferative activity of broccoli (Brassica oleracea var. italica) were evaluated. Effects of other drying methods, including vacuum drying (VD), convective drying (CD), infrared drying (IRD), and freeze drying (FD), were also comparatively evaluated. The results of all dried samples showed high polyunsaturated fatty acid contents (of up to 71.3%) and essential amino acid contents (of up to 8.63%). The LTVD method stands out above the other drying methods, since it obtained the highest content of total phenols, chlorogenic acid, and ferulic acid. Both the LTVD and CD samples demonstrated high anti-inflammatory and anti-proliferative activities. These CD and LTVD samples were also the most active against the breast carcinoma MDA-MB-23 cell line. Due to the good retention of bioactive compounds via LTVD, the obtained dried broccoli here can be used in a near time as an ingredient for the development of novel natural products with anti-inflammatory and anti-proliferative effects.
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Affiliation(s)
- Antonio Vega-Galvez
- Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, Chile; (E.U.); (A.P.); (J.C.); (M.R.); (V.G.)
| | - Elsa Uribe
- Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, Chile; (E.U.); (A.P.); (J.C.); (M.R.); (V.G.)
- Instituto Multidisciplinario de Investigación y Postgrado, Universidad de La Serena, La Serena 1700000, Chile
| | - Alexis Pasten
- Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, Chile; (E.U.); (A.P.); (J.C.); (M.R.); (V.G.)
| | - Javiera Camus
- Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, Chile; (E.U.); (A.P.); (J.C.); (M.R.); (V.G.)
| | - Michelle Rojas
- Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, Chile; (E.U.); (A.P.); (J.C.); (M.R.); (V.G.)
| | - Vivian Garcia
- Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, Chile; (E.U.); (A.P.); (J.C.); (M.R.); (V.G.)
| | - Michael Araya
- Centro de Investigación y Desarrollo Tecnológico en Algas (CIDTA), Facultad de Ciencias del Mar, Universidad Católica del Norte, Larrondo 1281, Coquimbo 1780000, Chile;
| | - Gabriela Valenzuela-Barra
- Laboratorio de Productos Naturales, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380000, Chile;
| | - Angara Zambrano
- Facultad de Ciencias, Instituto de Bioquímica y Microbiología, Universidad Austral de Chile, Casilla P.O. Box 567, Valdivia 5090000, Chile;
- Center for Interdisciplinary Studies on the Nervous System (CISNe), Universidad Austral de Chile, Valdivia 5090000, Chile
| | - Maria Gabriela Goñi
- Grupo de Investigación en Ingeniería en Alimentos, Departamento de Ingeniería Química y Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Mar del Plata 7600, Argentina;
- Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Buenos Aires 1000-1499, Argentina
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19
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Guo M, Xu Z, Zhang H, Mei J, Xie J. The Effects of Acute Exposure to Ammonia on Oxidative Stress, Hematological Parameters, Flesh Quality, and Gill Morphological Changes of the Large Yellow Croaker ( Larimichthys crocea). Animals (Basel) 2023; 13:2534. [PMID: 37570342 PMCID: PMC10417668 DOI: 10.3390/ani13152534] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Revised: 08/01/2023] [Accepted: 08/03/2023] [Indexed: 08/13/2023] Open
Abstract
Ammonia is considered to be the major chemical pollutant causing fish poisoning in aquaculture. This research aimed to evaluate the impact of acute ammonia exposure on the large yellow croaker's meat quality, gill morphology, liver oxidative stress, and hematological parameters. The fish were exposed to total ammonia nitrogen concentrations of 0, 2.96, 5.92, and 8.87 mg/L for 48 h, respectively. The findings demonstrated that all ammonia-exposed fish had higher liver lactate dehydrogenase and glutamic oxalate transaminase activities. The glucose, blood urea nitrogen, and creatinine levels in 8.87 mg/L total ammonia nitrogen (TAN) were higher than other samples. The total protein, albumin, and triglyceride levels in serum decreased significantly in ammonia-exposed samples. After 48 h of ammonia exposure, superoxide dismutase activities showed a 76.1%, 118.0%, and 156.8% increase when fish were exposed to 2.96, 5.92, and 8.87 mg/L TAN, respectively. Catalase activities and glutathione contents were considerably higher (p < 0.05) in all ammonia-treated samples compared to 0 mg/L TAN. The ammonia-treated gill lamellae become thicker, shorter, and curved. Additionally, the ammonia exposure resulted in the accumulation of free amino acids and the loss of nucleotides. The inosine monophosphate and adenosine monophosphate contents in the flesh were decreased after 12 h of exposure to 2.96, 5.92, and 8.87 mg/L ammonia compared to the control group. Overall, large yellow croakers exposed to ammonia for 6 h presented not only changes in serum composition but also oxidative stress, liver and gill tissue damage and flesh quality deterioration.
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Affiliation(s)
- Meijie Guo
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (M.G.); (Z.X.); (H.Z.)
| | - Zhenkun Xu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (M.G.); (Z.X.); (H.Z.)
| | - Hongzhi Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (M.G.); (Z.X.); (H.Z.)
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (M.G.); (Z.X.); (H.Z.)
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (M.G.); (Z.X.); (H.Z.)
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
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20
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Zhu S, Zhu L, Ke Z, Chen H, Zheng Y, Yang P, Xiang X, Zhou X, Jin Y, Deng S, Zhou X, Ding Y, Liu S. A comparative study on the taste quality of Mytilus coruscus under different shucking treatments. Food Chem 2023; 412:135480. [PMID: 36731231 DOI: 10.1016/j.foodchem.2023.135480] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 12/24/2022] [Accepted: 01/10/2023] [Indexed: 01/15/2023]
Abstract
Shucking is an indispensable step in the preparation of cooked mussel products, as it facilitates the detachment of meat from the shell. In this study, we comprehensively investigated the effects of boiling, steaming, and microwaving on taste constituents in half-cooked mussel meat. Two-dimensional correlation spectroscopy revealed the key differential taste components of the different shucking groups. Structural equation modeling (SEM) indicated the positive effects of saltiness and bitterness on umami taste, while sweetness and sourness had negative effects on umami taste in half-cooked mussel meat. Furthermore, Glu, Asp, Ala, Arg, betaine, malic acid, succinic acid, glycogen, Cl-, Na+, K+, and PO3- 4 were quantitatively determined as the main taste compounds. The steaming shelling group had the most enriched taste components, with the highest equivalent umami concentration compared to the other shelling groups. Hence, steaming shucking may be favored due to abundant tastes and nutrients.
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Affiliation(s)
- Shichen Zhu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Lin Zhu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Zhigang Ke
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Hui Chen
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Yadan Zheng
- Hangzhou Hengmei Food Science & Technology Co., Ltd, China
| | - Peng Yang
- Hangzhou Hengmei Food Science & Technology Co., Ltd, China
| | - Xingwei Xiang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Xiaomin Zhou
- Zhejiang Industrial Group Co., Ltd., Zhoushan 316000, China
| | - Youding Jin
- Shengsi County Jingsheng Mussel Industry Development Co., Ltd., Shengsi 316000, China
| | - Shanggui Deng
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China
| | - Xuxia Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Shulai Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
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21
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Bu Y, Zhao Y, Zhou Y, Zhu W, Li J, Li X. Quality and flavor characteristics evaluation of red sea bream surimi powder by different drying techniques. Food Chem 2023; 428:136714. [PMID: 37421665 DOI: 10.1016/j.foodchem.2023.136714] [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: 05/07/2023] [Revised: 06/14/2023] [Accepted: 06/22/2023] [Indexed: 07/10/2023]
Abstract
The present study investigated the effects of five different drying methods, namely hot-air drying (HAD), cold-air drying (CAD), microwave combined oven drying (MCOD), infrared radiation drying (IRD) and vacuum freeze drying (VFD) on the physicochemical properties and flavor of red sea bream surimi. The L* value of the VFD treatment group (77.17) was significantly higher compared to other treatments (P < 0.05). The TVB-N content of the five surimi powder remained within an acceptable range. A total of 48 volatile compounds were identified in surimi powder, with the VFD and CAD groups exhibiting superior odor and taste characteristics, as well as a more a more uniformly smooth surface. The gel strength (4402.00 g.mm) and water holding capacity (92.21%) of rehydrated surimi powder in CAD group were the highest, followed by the VFD group. In conclusion, CAD and VFD can be considered as an effective technique for preparing surimi powder.
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Affiliation(s)
- Ying Bu
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Yue Zhao
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Yang Zhou
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Wenhui Zhu
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
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22
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Pan Y, Meng R, Li Y, Yang L, Mei L, Wu Y, Xu J, Zhou C, Yan X. Changes in biochemical metabolites in manila clam after a temporary culture with high-quality microalgal feed mixed with the dinoflagellate species Karlodinium veneficum and K. zhouanum. HARMFUL ALGAE 2023; 125:102422. [PMID: 37220975 DOI: 10.1016/j.hal.2023.102422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 02/20/2023] [Accepted: 03/05/2023] [Indexed: 05/25/2023]
Abstract
Phytoplankton composition is an important factor affecting the growth and physiological biochemical characteristics of filter-feeding bivalves. With the increasing trend in dinoflagellate biomass and blooms in mariculture areas, how the physio-biochemical traits and seafood quality of the mariculture organism are affected by the dinoflagellates, especially those at nonfatal levels, is not well understood. Different densities of two Karlodinium species, namely K. veneficum (KV) and K. zhouanum (KZ), mixed with high quality microalgal food Isochrysis galbana was applied in feeding manila clam Ruditapes philippinarum in a 14-day temporary culture, to comparatively study how the critical biochemical metabolites such as glycogen, free amino acids (FAAs), fatty acids (FAs), volatile organic compounds (VOCs) in the clam were affected. The survival rate of the clam showed dinoflagellate density and species specificity. The high-density KV group inhibited survival to 32% lower than that of the pure I. galbana control, respectively, while KZ at low concentrations did not significantly affect the survival compared with the control. In the high-density KV group, the glycogen and FAA contents decreased (p < 0.05), indicating that energy and protein metabolism were significantly affected. Amount of carnosine (49.91 ± 14.64 to 84.74 ± 8.59 μg/g of muscle wet weight) was detected in all the dinoflagellate-mixed groups, while it was not present in the field samples or in the pure I. galbana control, showing that carnosine participated in the anti-stress activities when the clam was exposed to the dinoflagellates. The global composition of FAs did not significantly vary among the groups. However, contents of the endogenous C18 PUFA precursors linoleic acid and α-linolenic acid significantly decreased in the high-density KV group compared to all the other groups, indicating that high density of KV affected the metabolisms of fatty acids. From the results of the changed VOC composition, oxidation of fatty acids and degradation of free amino acids might occur in the clams exposed to dinoflagellates. The increased VOCs, such as aldehydes, and decreased 1-octen-3-ol probably produced a more fishy taste and reduced food flavor quality when the clam was exposed to the dinoflagellates. This present study demonstrated that the biochemical metabolism and seafood qulity of the clam were affected. However, KZ with moderate density in the feed seemed to be beneficial in aquaculture for increasing the content of carnosine, a high-valued substance with multiple bioactivities.
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Affiliation(s)
- Yuanbo Pan
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315211, China; Li Dak Sum Yip Yio Chin Kenneth Li Marine Biopharmaceutical Research Center, Ningbo University, Ningbo 315211, China
| | - Ran Meng
- School of Marine Science, Ningbo University, Ningbo, Zhejiang 315211, China; Li Dak Sum Yip Yio Chin Kenneth Li Marine Biopharmaceutical Research Center, Ningbo University, Ningbo 315211, China
| | - Yanrong Li
- Ningbo Institute of Oceanography, Ningbo 315832, China
| | - Ling Yang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315211, China; Li Dak Sum Yip Yio Chin Kenneth Li Marine Biopharmaceutical Research Center, Ningbo University, Ningbo 315211, China
| | - Limin Mei
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315211, China; Li Dak Sum Yip Yio Chin Kenneth Li Marine Biopharmaceutical Research Center, Ningbo University, Ningbo 315211, China
| | - Yanhua Wu
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315211, China; Li Dak Sum Yip Yio Chin Kenneth Li Marine Biopharmaceutical Research Center, Ningbo University, Ningbo 315211, China
| | - Jilin Xu
- School of Marine Science, Ningbo University, Ningbo, Zhejiang 315211, China
| | - Chengxu Zhou
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315211, China; Li Dak Sum Yip Yio Chin Kenneth Li Marine Biopharmaceutical Research Center, Ningbo University, Ningbo 315211, China.
| | - Xiaojun Yan
- School of Marine Science, Ningbo University, Ningbo, Zhejiang 315211, China; Ningbo Institute of Oceanography, Ningbo 315832, China; Zhejiang Ocean University, Zhoushan, Zhejiang 316022, China.
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23
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Wang Z, Li H, Cao W, Chen Z, Gao J, Zheng H, Lin H, Qin X. Effect of Drying Process on the Formation of the Characteristic Flavor of Oyster ( Crassostrea hongkongensis). Foods 2023; 12:foods12112136. [PMID: 37297379 DOI: 10.3390/foods12112136] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2023] [Revised: 05/22/2023] [Accepted: 05/23/2023] [Indexed: 06/12/2023] Open
Abstract
Oysters are nutritious and tasty but difficult to store. Drying can extend the storage period of oysters and give them a unique flavor. In this study, the effects of four drying procedures, namely, vacuum freeze drying (VFD), vacuum drying (VD), natural sun-drying (NSD), and hot air drying (HAD), on the flavor characteristics of oysters (Crassostrea hongkongensis) were investigated using blanched oysters as a control (CK). Results showed that HAD produced more free amino acids than the other methods, but VFD retained the most flavor nucleotides. Compared with cold drying (VFD), hot drying (VD, NSD, and HAD) increased the abundance of organic acids, betaine, and aroma substances. Glutamic acid, alanine, AMP, hexanal, octanal, heptanal, (E, E)-2,4-heptadienal, (E)-2-decenal, nonanal, etc., are defined as the characteristic flavor compounds of dried oysters, with umami, sweet, green, fatty, and fruity aromas being the main organoleptic attributes of dried oysters. Glutamic acid, glycine, betaine, IMP, pentanal, ethyl heptanoate, (E, Z)-2,4-nonadienal, 1-octen-3-one, 2-hexenal, 2-octenal, hexanal, decanal were defined as markers to distinguish different drying methods. Overall, HAD showed improved flavor qualities and characteristics and was better suited for the highly commercialized production of dried oysters.
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Affiliation(s)
- Zhijun Wang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
| | - Hanqi Li
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
| | - Wenhong Cao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Zhongqin Chen
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Jialong Gao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Huina Zheng
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Haisheng Lin
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Xiaoming Qin
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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24
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Yin M, Xi Y, Shi Y, Qiu Z, Matsuoka R, Wang H, Xu C, Tao N, Zhang L, Wang X. Effects of temperature fluctuations on non-volatile taste compounds in tilapia fillets (Oreochromis niloticus). Food Chem 2023; 408:135227. [PMID: 36549164 DOI: 10.1016/j.foodchem.2022.135227] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 12/12/2022] [Accepted: 12/14/2022] [Indexed: 12/23/2022]
Abstract
In this study, the effect of temperature fluctuations on the taste quality of tilapia fillets during frozen storage was investigated. Major temperature-responsive factors included free amino acids (FAAs) and flavor nucleotides in fish fillets, which were identified using multidimensional infrared spectroscopy (MM-IR). The main FAA in tilapia fillets is a sweet amino acid (glycine). Compared with the control group, the umami FAAs and sweetness FAAs were significantly increased, and the total FAAs content increased to 1.30 times after the ninth fluctuation, reaching the highest level (611.16 ± 73.60 mg/100 g). Considering the equivalent umami intensity values, adenosine monophosphate and inosine monophosphate were retained during the first and second temperature fluctuations. In addition, the content of Na+, K+, and Ca2+ decreased (P < 0.05). Therefore, MM-IR is an effective method to identify taste components. With regard to taste quality, temperature fluctuations in the twofold range have an umami-enhancing effect.
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Affiliation(s)
- Mingyu Yin
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, 201306, China
| | - Yinci Xi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yuyao Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, 201306, China
| | - Zehui Qiu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, 201306, China
| | | | - Hongli Wang
- College of Food Science and Engineering, Jiangsu Ocean University, Lianyungang 222301, China
| | - Changhua Xu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Ningping Tao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, 201306, China
| | - Long Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, 201306, China.
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, 201306, China.
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25
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Wu Y, Zhao M, Xia Y, Sun W, Xiong G, Shi L, Qiao Y, Wu W, Ding A, Chen L, Wang L, Chen S. Deterioration of muscle quality caused by ammonia exposure in rainbow trout (Oncorhynchus mykiss). FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
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26
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Liu L, Zhao Y, Lu S, Liu Y, Xu X, Zeng M. Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster ( Crassostrea gigas). Food Chem X 2023; 17:100569. [PMID: 36845524 PMCID: PMC9945435 DOI: 10.1016/j.fochx.2023.100569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2022] [Revised: 12/15/2022] [Accepted: 01/06/2023] [Indexed: 01/11/2023] Open
Abstract
To investigate the differences of volatile and non-volatile metabolites between oyster enzymatic hydrolysates and boiling concentrates, molecular sensory analysis and untargeted metabolomics were employed. "Grassy," "fruity," "oily/fatty," "fishy," and "metallic" were identified as sensory attributes used to evaluate different processed oyster homogenates. Sixty-nine and 42 volatiles were identified by gas chromatography-ion mobility spectrometry and gas chromatography-mass spectrometry, respectively. Pentanal, 1-penten-3-ol, hexanal, (E)-2-pentenal, heptanal, (E)-2-hexenal, 4-octanone, (E)-4-heptenal, 3-octanone, octanal, nonanal, 1-octen-3-ol, benzaldehyde, (E)-2-nonenal, and (E, Z)-2,6-nonadienal were detected as the key odorants (OAV > 1) after enzymatic hydrolysis. Hexanal, (E)-4-heptenal, and (E)-2-pentenal were significantly associated with off-odor, and 177 differential metabolites were classified. Aspartate, glutamine, alanine, and arginine were the key precursors affecting the flavor profile. Linking sensory descriptors to volatile and nonvolatile components of different processed oyster homogenates will provide information for the process and quality improvement of oyster products.
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Affiliation(s)
| | | | | | | | - Xinxing Xu
- Corresponding authors at: No.5 Yushan Road, Shinan District, Beijing 100083, China.
| | - Mingyong Zeng
- Corresponding authors at: No.5 Yushan Road, Shinan District, Beijing 100083, China.
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27
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Li J, Han D, Huang F, Zhang C. Effect of reheating methods on eating quality, oxidation and flavor characteristics of Braised beef with potatoes dish. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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28
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Yin M, Chen M, Li Z, Matsuoka R, Xi Y, Zhang L, Wang X. The valuable and safe supplement of macro- and trace elements to the human diet: Capelin (Mallotus villosus). J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.104996] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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29
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Ding W, Lu Q, Fan L, Yin M, Xiao T, Guo X, Zhang L, Wang X. Correlation of Taste Components with Consumer Preferences and Emotions in Chinese Mitten Crabs ( Eriocheir sinensis): The Use of Artificial Neural Network Model. Foods 2022; 11:foods11244106. [PMID: 36553846 PMCID: PMC9777666 DOI: 10.3390/foods11244106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 12/05/2022] [Accepted: 12/10/2022] [Indexed: 12/24/2022] Open
Abstract
This study took a consumer sensory perspective to investigate the relationship between taste components and consumers’ preferences and emotions. Abdomen meat (M), hepatopancreas (H), and gonads (G) of Chinese mitten crabs, one from Chongming, the Jianghai 21 variety (C-JH), and two from Taixing, the Jianghai 21 (T-JH) and Yangtze II varieties (T-CJ), were used to evaluate flavor quality. The results indicated that in the abdomen meat, differences in taste components were mainly shown in the content of sweet amino acids, bitter amino acids, K+, and Ca2+; M-C-JH had the highest EUC value of 9.01 g/100 g. In the hepatopancreas, bitter amino acids were all significantly higher in H-C-JH (569.52 mg/100 g) than in the other groups (p < 0.05). In the gonads, the umami amino acid content was significantly higher in G-T-JH than in the other groups (p < 0.05) (EUC values: G-T-JH > G-C-JH > G-T-CJ). Consumer sensory responses showed that different edible parts of the crab evoked different emotions, with crab meat being closely associated with positive emotions and more complex emotional expressions for the hepatopancreas and gonads. In comparison, consumers were more emotionally positive when consuming Yangtze II crab. H-C-JH evoked negative emotions due to high bitter taste intensities. Multifactor analysis (MFA) showed arginine, alanine, glycine, proline, K+, and Ca2+ were found to have a positive correlation with consumer preference; an artificial neural network model with three neurons was built with good correlation (R2 = 0.98). This study can provide a theoretical foundation for the breeding of Chinese mitten crabs, new insights into the river crab industry, and the consumer market.
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Affiliation(s)
- Wei Ding
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
| | - Qi Lu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
| | - Licheng Fan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
| | - Mingyu Yin
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
| | - Tong Xiao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
| | - Xueqian Guo
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
| | - Long Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
- Correspondence:
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Wang J, Jiang S, Miao S, Zhang L, Deng K, Zheng B. Effects of drying on the quality characteristics and release of umami substances of Flammulina velutipes. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Chen P, Qiu Y, Chen S, Zhao Y, Wu Y, Wang Y. Insights into the effects of different drying methods on protein oxidation and degradation characteristics of golden pompano ( Trachinotus ovatus). Front Nutr 2022; 9:1063836. [PMID: 36505247 PMCID: PMC9729768 DOI: 10.3389/fnut.2022.1063836] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Accepted: 11/01/2022] [Indexed: 11/25/2022] Open
Abstract
The quality of dried fish products differs based on the drying method employed owing to the different drying principles, with changes in protein affecting the quality of these products. Therefore, we investigated the differences in golden pompano (Trachinotus ovatus) fish tissue structure and protein physicochemical properties under different drying methods. Freeze drying (FD) induced less tissue damage, leaving more intact myofibrils, than that of hot air drying (HAD) and heat pump drying (HPD). The structural stability of myofibrillar protein was retained to a greater extent after FD, while myoglobin oxidation was lower, and fish meat color was well maintained. Our findings not only elucidated the effects of several drying methods on the physicochemical properties of fish protein, but also determined the mechanism underlying quality changes observed during the drying process. This provides a theoretical reference for the study of dried fish filet processing.
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Affiliation(s)
- Peng Chen
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China,Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China,College of Food Science and Engineering, Ocean University of China, Qingdao, China,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yingjie Qiu
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China,Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China,College of Food Science and Engineering, Ocean University of China, Qingdao, China,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yongqiang Zhao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China,College of Food Science and Engineering, Ocean University of China, Qingdao, China,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yanyan Wu
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China,Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China,College of Food Science and Engineering, Ocean University of China, Qingdao, China,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China,*Correspondence: Yanyan Wu,
| | - Yueqi Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China,College of Food Science and Engineering, Ocean University of China, Qingdao, China,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China,Yueqi Wang,
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Dong F, Bi Y, Hao J, Liu S, Lv Y, Cui J, Wang S, Han Y, Rodas-González A. A Combination of Near-Infrared Hyperspectral Imaging with Two-Dimensional Correlation Analysis for Monitoring the Content of Alanine in Beef. BIOSENSORS 2022; 12:bios12111043. [PMID: 36421161 PMCID: PMC9688476 DOI: 10.3390/bios12111043] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Revised: 11/15/2022] [Accepted: 11/15/2022] [Indexed: 05/31/2023]
Abstract
Alanine (Ala), as the most important free amino acid, plays a significant role in food taste characteristics and human health regulation. The feasibility of using near-infrared hyperspectral imaging (NIR-HSI) combined with two-dimensional correlation spectroscopy (2D-COS) analysis to predict beef Ala content quickly and nondestructively is first proposed in this study. With Ala content as the external disturbance condition, the sequence of chemical bond changes caused by synchronous and asynchronous correlation spectrum changes in 2D-COS was analyzed, and local sensitive variables closely related to Ala content were obtained. On this basis, the simplified linear, nonlinear, and artificial neural network models developed by the weighted coefficient based on the feature wavelength extraction method were compared. The results show that with the change in Ala content in beef, the double-frequency absorption of the C-H bond of CH2 in the chemical bond sequence occurred prior to the third vibration of the C=O bond and the first stretching of O-H in COOH. Furthermore, the wavelength within the 1136-1478 nm spectrum range was obtained as the local study area of Ala content. The linear partial least squares regression (PLSR) model based on effective wavelengths was selected by competitive adaptive reweighted sampling (CARS) from 2D-COS analysis, and provided excellent results (R2C of 0.8141, R2P of 0.8458, and RPDp of 2.54). Finally, the visual distribution of Ala content in beef was produced by the optimal simplified combination model. The results show that 2D-COS combined with NIR-HSI could be used as an effective method to monitor Ala content in beef.
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Affiliation(s)
- Fujia Dong
- School of Food and Wine, Ningxia University, Yinchuan 750021, China
| | - Yongzhao Bi
- School of Food and Wine, Ningxia University, Yinchuan 750021, China
| | - Jie Hao
- School of Food and Wine, Ningxia University, Yinchuan 750021, China
| | - Sijia Liu
- School of Food and Wine, Ningxia University, Yinchuan 750021, China
| | - Yu Lv
- School of Food and Wine, Ningxia University, Yinchuan 750021, China
| | - Jiarui Cui
- School of Food and Wine, Ningxia University, Yinchuan 750021, China
| | - Songlei Wang
- School of Food and Wine, Ningxia University, Yinchuan 750021, China
| | - Yafang Han
- School of Food and Wine, Ningxia University, Yinchuan 750021, China
| | - Argenis Rodas-González
- Department of Animal Science, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
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Wang Y, Tian G, Mao K, Chitrakar B, Wang Z, Liu J, Bai X, Sang Y, Gao J. Effects of four cooking methods on flavor and sensory characteristics of scallop muscle. Front Nutr 2022; 9:1022156. [PMID: 36313075 PMCID: PMC9605777 DOI: 10.3389/fnut.2022.1022156] [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: 08/18/2022] [Accepted: 09/21/2022] [Indexed: 11/30/2022] Open
Abstract
This work aimed to explore the influence of four different cooking methods (Boiling, roasting, frying, and microwaving) on the sensory characteristics of scallop muscles. Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and electronic nose (e-nose) were combined to analyze the aroma of scallops. Combined with the results of free amino acids and electronic tongue (e-tongue), the taste changes of different samples were analyzed. Furthermore, texture profile and microstructure analysis jointly showed the influence of cooking methods on texture. The results showed that frying was the most suitable cooking method for scallop muscle because it resulted the best tasted products, boiled scallops retain the highest similarity to fresh scallops. Besides, a higher level of lipid oxidation and Maillard reaction resulted in significant increase in aldehydes, ketones, furans, umami, and sweet amino acid. For the boiled sample, the loss of water-soluble compounds and less fat oxidation resulted in fewer flavor substances and free amino acids, along with looser organizational structure and poorer sensory quality. The research showed that besides the texture of scallop muscle, volatile organic compounds and free amino acids as well as their mutual roles in taste and smell were also important to sensory receptivity.
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Affiliation(s)
- Yueyao Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Guifang Tian
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Kemin Mao
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Bimal Chitrakar
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Zhongxuan Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Jie Liu
- Shandong Longsheng Food Co., Ltd., Laoling, China
| | - Xinzhong Bai
- Shandong Longsheng Food Co., Ltd., Laoling, China
| | - Yaxin Sang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China,*Correspondence: Yaxin Sang,
| | - Jie Gao
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China,Jie Gao,
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