1
|
Research on flavor characteristics of beef cooked in tomato sour soup by gas chromatography-ion mobility spectrometry and electronic nose. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
|
2
|
Liu Z, Zhou X, Wen M, Gong Z, Lin B, Zhao L, Wang J. Analysis of factors related to browning of red sour soup during fermentation. Front Nutr 2023; 10:1092745. [PMID: 36925952 PMCID: PMC10012660 DOI: 10.3389/fnut.2023.1092745] [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: 11/08/2022] [Accepted: 02/03/2023] [Indexed: 03/04/2023] Open
Abstract
As a traditional fermentation food, red sour soup (RSS) is very popular in China. However, browning is always occurred during the process of fermentation, which influences the sensory quality of RSS and limits its further application. Thus, it is meaningful to elucidate the main factors related to browning during the process of fermentation. Herein, the changes in various factors related to browning from group spontaneous (RSS-SF) and inoculant fermentation (RSS-IF) were determined and analyzed. Firstly, the activity changes of enzymes related to browning indicated that browning of group RSS-SF and RSS-IF during fermentation was not related to enzymatic browning. Secondly, path analysis revealed that the main factors related to non-enzymatic browning of group RSS-SF and RSS-IF were oxidation of polyphenol and degradation of ascorbic acid (Vc). The results of this study not only identifies the main factors associate with browning of RSS, but also provides foundation on how to control the browning of RSS in further study.
Collapse
Affiliation(s)
- Zhiqi Liu
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China.,Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang University, Shaoyang, China
| | - Xiaojie Zhou
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China.,Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang University, Shaoyang, China
| | - Ming Wen
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China.,Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang University, Shaoyang, China
| | - Zhouliang Gong
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China.,Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang University, Shaoyang, China
| | - Bilian Lin
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China.,Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang University, Shaoyang, China
| | - Liangzhong Zhao
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China.,Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang University, Shaoyang, China
| | - Jianrong Wang
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China.,Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang University, Shaoyang, China.,Shenzhen Raink Ecology & Environment Co., Ltd., Shenzhen, China
| |
Collapse
|
3
|
Hu Y, Zhou X, Hu C, Yu W. HS-GC-IMS identification of volatile aromatic compounds of freshly-cooked rice packaged with different disposable lunchboxes. JOURNAL OF HAZARDOUS MATERIALS 2022; 438:129516. [PMID: 35816796 DOI: 10.1016/j.jhazmat.2022.129516] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 06/28/2022] [Accepted: 06/30/2022] [Indexed: 06/15/2023]
Abstract
The rapid development of online-to-offline food delivery service has necessitated the replacement of plastic lunchbox using biodegradable ones. In current study, a total number of fourteen panelists were firstly recruited and trained to investigate how different commercial disposable lunchboxes affect the freshly cooked rice sensory properties during heat preservation (60 °C, 60 min). The lunchboxes were made of pure polypropylene (PP), polypropylene-starch (PP-S), pure wheat-straw and sugarcane-straw (WS & SS) and Paper. The discrepancy of volatile aromatic substances was then analyzed using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) to study the possible mechanism beneath the variations of the influences of different lunchboxes on the aromatic properties of rice. Results showed that, compared with the textural attributes, the aroma was significantly and positively correlated with panelist's acceptability, among which, the aroma of starchy, sulfur and smoky are the most important ones. The moisture absorption plays an important role in affecting the aromatic characteristics of the packaged rice. While all lunchboxes have inhibitory effects on the production of volatile flavor substances including 2,6-Dimethylpyrazine, 2-Acetylpyrazine and γ-Octalactone, pure PP and PP-S lunchboxes generated undesirable flavor substances including 2-Ethyl-1-hexanl and Camphene, and thus reduced panelist's preferences. It was also found that the panelist liked the rice packaged by Paper lunchbox the best because of its better performance in maintaining the aroma of starchy and sulfur, the two substances that are associated with the higher concentration of ethereal and fruity volatile flavor substances. This study provides important information for manufacturers to understand how different disposable lunchboxes may impact the textural and aromatic properties of packaged foods.
Collapse
Affiliation(s)
- Yi Hu
- Department of Food Packaging Engineering, Jinan University, Qianshan Road 206, Zhuhai City 519070, China
| | - Xianglong Zhou
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzou City 510632, Guangdong, China; State Key Labotraty of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Changying Hu
- Department of Food Packaging Engineering, Jinan University, Qianshan Road 206, Zhuhai City 519070, China; Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzou City 510632, Guangdong, China.
| | - Wenwen Yu
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzou City 510632, Guangdong, China.
| |
Collapse
|