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Kim YJ, Cha JY, Kim TK, Lee JH, Jung S, Choi YS. The Effect of Irradiation on Meat Products. Food Sci Anim Resour 2024; 44:779-789. [PMID: 38974724 PMCID: PMC11222703 DOI: 10.5851/kosfa.2024.e35] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 04/22/2024] [Accepted: 04/25/2024] [Indexed: 07/09/2024] Open
Abstract
The effects of irradiation on meat constituents including water, proteins, and lipids are multifaceted. Irradiation leads to the decomposition of water molecules, resulting in the formation of free radicals that can have both positive and negative effects on meat quality and storage. Although irradiation reduces the number of microorganisms and extends the shelf life of meat by damaging microbial DNA and cell membranes, it can also accelerate the oxidation of lipids and proteins, particularly sulfur-containing amino acids and unsaturated fatty acids. With regard to proteins, irradiation affects both myofibrillar and sarcoplasmic proteins. Myofibrillar proteins, such as actin and myosin, can undergo depolymerization and fragmentation, thereby altering protein solubility and structure. Sarcoplasmic proteins, including myoglobin, undergo structural changes that can alter meat color. Collagen, which is crucial for meat toughness, can undergo an increase in solubility owing to irradiation-induced degradation. The lipid content and composition are also influenced by irradiation, with unsaturated fatty acids being particularly vulnerable to oxidation. This process can lead to changes in the lipid quality and the production of off-odors. However, the effects of irradiation on lipid oxidation may vary depending on factors such as irradiation dose and packaging method. In summary, while irradiation can have beneficial effects, such as microbial reduction and shelf-life extension, it can also lead to changes in meat properties that need to be carefully managed to maintain quality and consumer acceptability.
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Affiliation(s)
- Yea-Ji Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Ji Yoon Cha
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Jae Hoon Lee
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
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2
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Xia B, Hao Q, Xue S, Bing H, Yu J, Zhao D, Gao C, Ge Y, Liu C. Geographical region traceability of wild topmouth culter (Culter alburnus) from Xingkai Lake based on muscle quality and aroma profiles. Food Chem 2024; 438:137979. [PMID: 37995586 DOI: 10.1016/j.foodchem.2023.137979] [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: 07/14/2023] [Revised: 11/08/2023] [Accepted: 11/11/2023] [Indexed: 11/25/2023]
Abstract
The wild topmouth culter (Culter alburnus) from Xingkai Lake (XKL) is highly regarded for its delicious taste and unique flavor. In this study, based on muscle quality and aroma analysis, we first differentiated the XKL population from three wild populations in Heilongjiang Province and one artificially cultured population (from Xingkai Lake). Compared with the other populations, the XKL population has a significantly higher crude protein content, essential amino acid content, delicious amino acid content, and n-3/n-6 PUFA ratio. Additionally, it exhibits superior hardness, elasticity, chewiness, recoverability, and viscosity. E-nose detection analysis revealed that W1S, W2S, and W3S were the potential sensors contributing the most to the differences among the five populations. HS-SPME-GC-MS and multivariate regression analysis showed that 21 volatile flavor compounds were identified as key markers for geographical identification of the Xingkai Lake region. These findings will provide guidance for the geographical traceability and identification of the XKL population.
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Affiliation(s)
- Banghua Xia
- Northeast Agricultural University, Harbin 150030, China; Heilongjiang River Fisheries Research Institute of Chinese Academy of Fishery Sciences, Harbin 150070, China
| | - Qirui Hao
- Heilongjiang River Fisheries Research Institute of Chinese Academy of Fishery Sciences, Harbin 150070, China
| | - Shuqun Xue
- Northeast Agricultural University, Harbin 150030, China
| | - Hui Bing
- Northeast Agricultural University, Harbin 150030, China
| | - Junfei Yu
- Heilongjiang River Fisheries Research Institute of Chinese Academy of Fishery Sciences, Harbin 150070, China
| | - Dandan Zhao
- Northeast Agricultural University, Harbin 150030, China
| | - Congting Gao
- Northeast Agricultural University, Harbin 150030, China
| | - Yixiao Ge
- Northeast Agricultural University, Harbin 150030, China
| | - Chongxi Liu
- Northeast Agricultural University, Harbin 150030, China.
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3
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Gao Y, Zhang X, Wang R, Sun Y, Li X, Liang J. Physicochemical, Quality and Flavor Characteristics of Starch Noodles with Auricularia cornea var. Li. Powder. Foods 2024; 13:1185. [PMID: 38672857 PMCID: PMC11048883 DOI: 10.3390/foods13081185] [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: 02/18/2024] [Revised: 04/02/2024] [Accepted: 04/07/2024] [Indexed: 04/28/2024] Open
Abstract
Auricularia cornea var. Li., as an edible mushroom rich in various nutrients, could be widely used in noodle food. This study aimed to investigate the effect of Auricularia cornea var. Li. (AU) powder on the gel properties, structure and quality of starch noodles. Taking the sample without adding AU powder as a control, the addition of AU powder enhanced the peak viscosity, trough viscosity, final viscosity, breakdown, setback, peak time, gelatinization temperature, G' (storage modulus) and G'' (loss modulus). Meanwhile, the incorporation of AU powder significantly enhanced the stability of the starch gel structure and contributed to a more ordered microstructure also promoting the short-term aging of starch paste. In vitro digestion results displayed lower rapid digestibility (21.68%) but higher resistant starch content (26.58%) with the addition of AU powder and increased breaking rate, cooking loss, swelling index and a* and b* values. However, it decreased dry matter content and L*, particularly the reducing sugar content significantly increased to 4.01% (p < 0.05), and the total amino acid content rose to 349.91 mg/g. The GC-IMS library identified 51 VOCs, and the OPLS-DA model classified 18 VOCs (VIP > 1). Overall, the findings indicate that starch noodles with the addition of AU powder may provide greater nutritional quality, gel stability and starch antidigestibility.
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Affiliation(s)
| | | | | | | | | | - Jin Liang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; (Y.G.); (X.Z.); (R.W.); (Y.S.); (X.L.)
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4
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Huang X, You Y, Zeng X, Liu Q, Dong H, Qian M, Xiao S, Yu L, Hu X. Back propagation artificial neural network (BP-ANN) for prediction of the quality of gamma-irradiated smoked bacon. Food Chem 2024; 437:137806. [PMID: 37871425 DOI: 10.1016/j.foodchem.2023.137806] [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: 06/16/2023] [Revised: 09/28/2023] [Accepted: 10/17/2023] [Indexed: 10/25/2023]
Abstract
This study investigated the effect of gamma irradiation on smoked bacon quality during storage and developed a multi-quality prediction model based on gamma irradiation. Gamma irradiation reduced moisture content and improved the microbial safety of smoked bacon. It also accelerated protein and lipid oxidation and altered free amino acids and fatty acids composition. It was effective in slowing down quality deterioration and sensory quality decline during storage. The backpropagation artificial neural network (BP-ANN) model was constructed by using physical and chemical indicators, irradiation dose, and storage time as input variables, and the total number of colonies and sensory scores as output layers. The transfer functions of the input-hidden layer and hidden-output layer were ReLu and Sigmoid, respectively. There were 13 neurons in the hidden layer. Results showed that BP-ANN based on physical and chemical indicators, irradiation dose, and storage time had great potential in predicting the multiple quality of smoked bacon.
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Affiliation(s)
- Xiaoxia Huang
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Yun You
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Xiaofang Zeng
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Qiaoyu Liu
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China.
| | - Hao Dong
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China.
| | - Min Qian
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - SiLi Xiao
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Limei Yu
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Xin Hu
- Guangzhou Huang-Shang Huang Group Co., Ltd., Guangzhou 510170, China
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Song J, Luo C, Lim L, Cheong KL, Farhadi A, Tan K. Protein quality of commercially important edible bivalves. Crit Rev Food Sci Nutr 2024:1-12. [PMID: 38329037 DOI: 10.1080/10408398.2024.2315446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2024]
Abstract
Bivalves are a high-quality source of animal protein for human consumption. In recent years, the demand for bivalve proteins has increased dramatically, leading to a sharp increase in global production of marine bivalves. To date, although the amino acid profiles of many bivalves have been reported, such information has not been well organized. Therefore, there is an urgent need for a comprehensive scientific review of the protein quality of bivalves, especially commercially important edible bivalves. In this context, this study was conducted to evaluate the protein quality of commercially important edible bivalves. In general, most bivalves are rich in protein (> 50% of their dry weight) and amino acids (> 30 g/100g protein). Although most species of bivalves are rich in essential amino acids (EAA) (up to 50 g/100g protein), some species of edible bivalves have very low levels of EAA (< 5 g/100g protein). Based on the AA score, almost all bivalves have at least two limiting AAs. Most bivalve proteins provides delicious flavors with unami, sweetness and a hint of bitterness. The findings of this study not only serve as a a guide for selecting appropriate bivalves based on consumer preferences for specific AAs or AA scores, but also provide information on potential bivalve species for aquaculture to produce higher protein quality to meet the growing demand for high quality animal protein.
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Affiliation(s)
- Jingjing Song
- College of Marine Science, Guangxi Key Laboratory of Beibu Gulf Biodiversity Conservation, Beibu Gulf Ocean Development Research Center, Beibu Gulf University, Qinzhou, Guangxi, China
| | - Cong Luo
- College of Marine Science, Guangxi Key Laboratory of Beibu Gulf Biodiversity Conservation, Beibu Gulf Ocean Development Research Center, Beibu Gulf University, Qinzhou, Guangxi, China
| | - Leongseng Lim
- Borneo Marine Research Institute, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia
| | - Kit-Leong Cheong
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
| | - Ardavan Farhadi
- Key Laboratory of Tropical Hydrobiology and Biotechnology of Hainan Province, Hainan Aquaculture Breeding Engineering Research Center, School of Marine Biology and Fisheries, Hainan University, Haikou, Hainan, China
| | - Karsoon Tan
- College of Marine Science, Guangxi Key Laboratory of Beibu Gulf Biodiversity Conservation, Beibu Gulf Ocean Development Research Center, Beibu Gulf University, Qinzhou, Guangxi, China
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Wang L, Yin J, Wan K, Guo H, Jiang G. Effects of Balsa Fish Skin Gelatin, Lentinula edodes Mushrooms, Soy Protein Isolate, and Starch on the Sensory Quality and Characterization of Physicochemical and Antioxidant Properties of New Sausage. Foods 2024; 13:465. [PMID: 38338600 PMCID: PMC10855825 DOI: 10.3390/foods13030465] [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: 12/26/2023] [Revised: 01/03/2024] [Accepted: 01/24/2024] [Indexed: 02/12/2024] Open
Abstract
Sausages are loved by people for their unique texture, satisfying chewiness, and pleasant flavor. However, in the production of sausages, red meat and a large amount of fat are mainly used, and long-term consumption will increase the risk of diseases such as obesity, heart disease, hypertension, and cancer. Our previous studies have shown that the intake of red meat and fat can be reduced through the replacement of lean meat and fat in sausages by Lentinula edodes and Pleaurotus eryngii mushrooms, but this will lead to the deterioration of the gel of sausage products and seriously affect the sensory quality of sausages. In this study, the response surface method was used to optimize the amount of balsa fish skin gelatin, soy protein isolate, and starch added to, and the proportion of Lentinula edodes mushrooms replacing lean meat in, the new sausage, with Pleaurotus eryngii mushrooms replacing fat. The results show that Lentinula edodes mushrooms replaced 36.1% of the lean meat, and the addition of 0.96% balsa fish skin gelatin, 10.61% starch, and 9.94% soy protein isolate resulted in the highest sensory score and the sensory quality being the closest to that of traditional sausages. Compared with the control group, this novel sausage exhibits characteristics such as lower fat and saturated fatty acid content, reduced energy levels, and higher levels of amino acids (aspartic acid, glutamic acid, cysteine, methionine, and proline) and polyunsaturated fatty acids. The total phenolic content of the novel sausage is 12.52 times higher than that of the control. In comparison with the control group, the novel sausage demonstrates a 65.58% increase in DPPH radical scavenging activity and a 3.88-fold improvement in ABTS+ radical scavenging activity. These findings highlight the outstanding antioxidant performance of the novel sausage. This study provides new ideas for improving the sensory quality of new sausages, promoting the healthy development of the sausage industry, and promoting the high-value utilization of edible mushrooms.
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Affiliation(s)
| | | | | | | | - Guochuan Jiang
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China; (L.W.); (J.Y.); (K.W.); (H.G.)
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Duan M, Xu L, Gu T, Sun Y, Xia Q, He J, Pan D, Lu L. Investigation into the characteristic volatile flavor of old duck. Food Chem X 2023; 20:100899. [PMID: 38144818 PMCID: PMC10740054 DOI: 10.1016/j.fochx.2023.100899] [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: 06/17/2023] [Revised: 09/19/2023] [Accepted: 09/21/2023] [Indexed: 12/26/2023] Open
Abstract
In order to explore the characteristic aroma flavor and its formation mechanism of old ducks, two ages (30 days and 60 days) of young ducks and three ages of old ducks (300 days, 900 days, and 1500 days) were selected and studied. An electronic nose was applied to evaluate the overall aroma flavor, and the result showed significant differences between the five duck samples. By gas chromatography-mass spectrometry (GC-MS), forty-eight volatile flavor compounds were detected, including seven aldehydes, six esters, five alcohols, five nitrogen compounds, twenty-one hydrocarbons, and four others. Among these compounds, twelve components, such as hexanal and dimethyl anthranilate, were considered as the characteristic flavor compounds along with duck aging. Furthermore, correlation analysis indicated that meat's unsaturated free fatty acids, especially linoleic acid (C18:2), were responsible for the duck's characteristic flavor formation. These data contribute to the flavor research and identification of old ducks.
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Affiliation(s)
- Mingcai Duan
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Institute of Animal Science & Veterinary, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Ligen Xu
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Institute of Animal Science & Veterinary, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Tiantian Gu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Institute of Animal Science & Veterinary, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Yangying Sun
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo 315832, China
| | - Qiang Xia
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo 315832, China
| | - Jun He
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo 315832, China
| | - Daodong Pan
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo 315832, China
| | - Lizhi Lu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Institute of Animal Science & Veterinary, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
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Liu H, Li J, Hamid N, Li J, Sun X, Wang F, Liu D, Ma Q, Sun S, Gong H. Characterization of key aroma compounds in Chinese smoked duck by SAFE-GC-O-MS and aroma-recombination experiments. Food Chem X 2023; 20:100997. [PMID: 38144725 PMCID: PMC10739984 DOI: 10.1016/j.fochx.2023.100997] [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: 08/14/2023] [Revised: 09/30/2023] [Accepted: 11/09/2023] [Indexed: 12/26/2023] Open
Abstract
Smoked duck is a popular meat product in China. The aroma profile and key aroma compounds in smoked ducks were elucidated using solvent-assisted flavor evaporation-gas chromatography-olfactometry-mass spectrometry (SAFE-GC-O-MS), odor activity values (OAVs), aroma recombination and omission experiments, and sensory evaluation. The results indicated that the predominant aroma profiles of rice-, tea oil- and sugarcane-smoked ducks all contained strong smoky, roasty, fatty, meaty, and grassy aromas. A total of 31 aroma compounds were identified as important odorants by OAVs, including 8 aldehydes, 6 pyrazines, 5 phenols, and 2 sulfur compounds. The aroma recombination and omission experiments confirmed that 13 odorants were key aroma compounds in smoked ducks. Of these odorants, 2-methoxyphenol, 4-methylphenol, 5-ethyl-2,3-dimethylpyrazine, methional, 2-methyl-3-furanthiol, (E, E)-2,4-decadienal, 1-octen-3-ol, and anethole significantly contributed to the aroma profile of smoked duck flavor (p < 0.01).
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Affiliation(s)
- Huan Liu
- School of Food Engineering, Ludong University, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Yantai 264025, China
| | - Jingyu Li
- School of Food Engineering, Ludong University, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Yantai 264025, China
| | - Nazimah Hamid
- Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
| | - Junke Li
- School of Food Engineering, Ludong University, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Yantai 264025, China
| | - Xuemei Sun
- School of Food Engineering, Ludong University, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Yantai 264025, China
| | - Fang Wang
- School of Food Engineering, Ludong University, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Yantai 264025, China
| | - Dengyong Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Qianli Ma
- Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
| | - Shuyang Sun
- School of Food Engineering, Ludong University, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Yantai 264025, China
| | - Hansheng Gong
- School of Food Engineering, Ludong University, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Yantai 264025, China
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9
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Sun W, He W, Guo D, Xu W. Effect of Capsaicin and Dihydrocapsaicin in Capsicum on Myofibrillar Protein in Duck Meat. Foods 2023; 12:3532. [PMID: 37835186 PMCID: PMC10572423 DOI: 10.3390/foods12193532] [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: 08/09/2023] [Revised: 09/19/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
Spice and its extracts have gained widespread utilization as natural and eco-friendly additives, imparting enhancements in flavor, color, and antioxidative attributes to meat-based products. This work aims to study the effect mechanism of capsaicin (CA) and dihydrocapsaicin (DI) in capsicum (chili pepper) on the structure and function of myofibrillar proteins (MPs) in duck meat during thermal treatment. The results showed that at a CA-DI to MP ratio of 1:500 (g/g) following a 12 min heat treatment, the carbonyl content of MPs in duck meat decreased by 48.30%, and the sulfhydryl content increased by 53.42%. When the concentration was 1:500 (CA-DI, g/g) after 24 min of heat treatment, the •OH and DPPH radical scavenging rates were highest at 59.5% and 94.0%, respectively. And the initial denaturation temperature of MPs was the highest at 96.62 °C, and the thermal absorption was lowest at 200.24 J g-1. At the parameter, the smallest particle size and size distribution range of MP were 190 nm (9.51%). Furthermore, the interplay between CA-DI and MPs contributed to a reduction in the protein particle size and intrinsic fluorescence. In summary, the combination of CA-DI and MPs played a crucial role in inducing protein unfolding and disintegration.
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Affiliation(s)
- Wei Sun
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (W.S.); (W.H.); (W.X.)
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
| | - Wenjie He
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (W.S.); (W.H.); (W.X.)
| | - Danjun Guo
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (W.S.); (W.H.); (W.X.)
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
| | - Wei Xu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (W.S.); (W.H.); (W.X.)
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
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10
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Xing S, Liu K, Gong H, Li H, Liu W, Liu L. Predictive model for growth of Pseudomonas spp. on fresh duck breast as a function of temperature. Poult Sci 2023; 102:102868. [PMID: 37390549 PMCID: PMC10466246 DOI: 10.1016/j.psj.2023.102868] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 06/07/2023] [Accepted: 06/08/2023] [Indexed: 07/02/2023] Open
Abstract
This study was performed to develop a predictive growth model of Pseudomonas spp. to ensure the safety of fresh duck breast. Sterile fresh duck breasts were inoculated with Pseudomonas spp. and stored at 4°C, 10°C, 15°C, 20°C, 25°C, and 30°C to measure the microbial change. The Baranyi primary model was used to simulate the growth changes of Pseudomonas spp. at different temperatures. The square root type model and hyperbolic function as secondary models were used to model the effect of temperature on the maximum specific growth rate and lag phase duration. The results showed that the primary models fitted the growth data well (all R2 > 0.900 and RMSE were close to 0). In validation study of secondary model, R2 were 0.987 and 0.925, RMSE were 0.017 and 1.825, respectively, indicating that the parameters of primary models were accurately predicted by secondary models. The validation experiments at tested temperatures proved that the changes of Pseudomonas spp. could be predicted accurately by the developed models combining primary and secondary models both at constant and variable temperatures. The model could be applied to predict the growth of Pseudomonas spp. in logistics for avoiding microbial spoilage on fresh duck breast.
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Affiliation(s)
- Shaohua Xing
- School of Food Engineering, Ludong University, Yantai 264025, China; Yantai Engineering Research Center of Green Food Processing and Quality Control, Ludong University, Yantai 264025, China..
| | - Kaixin Liu
- School of Food Engineering, Ludong University, Yantai 264025, China
| | - Hansheng Gong
- School of Food Engineering, Ludong University, Yantai 264025, China
| | - Huamin Li
- School of Food Engineering, Ludong University, Yantai 264025, China; Yantai Engineering Research Center of Green Food Processing and Quality Control, Ludong University, Yantai 264025, China
| | - Wenli Liu
- School of Food Engineering, Ludong University, Yantai 264025, China; Yantai Engineering Research Center of Green Food Processing and Quality Control, Ludong University, Yantai 264025, China
| | - Lu Liu
- School of Transportation, Ludong University, Yantai 264025, China
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11
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Zhao X, Feng J, Laghi L, Deng J, Dao X, Tang J, Ji L, Zhu C, Picone G. Characterization of Flavor Profile of "Nanx Wudl" Sour Meat Fermented from Goose and Pork Using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) Combined with Electronic Nose and Tongue. Foods 2023; 12:foods12112194. [PMID: 37297439 DOI: 10.3390/foods12112194] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 05/18/2023] [Accepted: 05/29/2023] [Indexed: 06/12/2023] Open
Abstract
Sour meat is a highly appreciated traditional fermented product, mainly from the Guizhou, Yunnan, and Hunan provinces. The flavor profiles of sour meat from goose and pork were evaluated using gas chromatography-ion mobility spectrometry (GC-IMS) combined with an electronic nose (E-nose) and tongue (E-tongue). A total of 94 volatile compounds were characterized in fermented sour meat from both pork and goose using GC-IMS. A data-mining protocol based on univariate and multivariate analyses revealed that the source of the raw meat plays a crucial role in the formation of flavor compounds during the fermentation process. In detail, sour meat from pork contained higher levels of hexyl acetate, sotolon, heptyl acetate, butyl propanoate, hexanal, and 2-acetylpyrrole than sour goose meat. In parallel, sour meat from goose showed higher levels of 4-methyl-3-penten-2-one, n-butyl lactate, 2-butanol, (E)-2-nonenal, and decalin than sour pork. In terms of the odor and taste response values obtained by the E-nose and E-tongue, a robust principal component model (RPCA) could effectively differentiate sour meat from the two sources. The present work could provide references to investigate the flavor profiles of traditional sour meat products fermented from different raw meats and offer opportunities for a rapid identification method based on flavor profiles.
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Affiliation(s)
- Xin Zhao
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
| | - Jianying Feng
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
| | - Luca Laghi
- Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy
| | - Jing Deng
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
| | - Xiaofang Dao
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
| | - Junni Tang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
| | - Lili Ji
- Meat Processing Key Lab of Sichuan Province, Chengdu University, Chengdu 610106, China
| | - Chenglin Zhu
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
| | - Gianfranco Picone
- Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy
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12
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Indiarto R, Irawan AN, Subroto E. Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety. Foods 2023; 12:foods12091845. [PMID: 37174383 PMCID: PMC10178114 DOI: 10.3390/foods12091845] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 04/25/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023] Open
Abstract
Food irradiation is a proven method commonly used for enhancing the safety and quality of meat. This technology effectively reduces the growth of microorganisms such as viruses, bacteria, and parasites. It also increases the lifespan and quality of products by delaying spoilage and reducing the growth of microorganisms. Irradiation does not affect the sensory characteristics of meats, including color, taste, and texture, as long as the appropriate dose is used. However, its influence on the chemical and nutritional aspects of meat is complex as it can alter amino acids, fatty acids, and vitamins as well as generate free radicals that cause lipid oxidation. Various factors, including irradiation dose, meat type, and storage conditions, influence the impact of these changes. Irradiation can also affect the physical properties of meat, such as tenderness, texture, and water-holding capacity, which is dose-dependent. While low irradiation doses potentially improve tenderness and texture, high doses negatively affect these properties by causing protein denaturation. This research also explores the regulatory and public perception aspects of food irradiation. Although irradiation is authorized and controlled in many countries, its application is controversial and raises concerns among consumers. Food irradiation is reliable for improving meat quality and safety but its implication on the chemical, physical, and nutritional properties of products must be considered when determining the appropriate dosage and usage. Therefore, more research is needed to better comprehend the long-term implications of irradiation on meat and address consumer concerns.
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Affiliation(s)
- Rossi Indiarto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Arif Nanda Irawan
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Edy Subroto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang 45363, Indonesia
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13
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Huang X, You Y, Liu Q, Dong H, Bai W, Lan B, Wu J. Effect of gamma irradiation treatment on microstructure, water mobility, flavor, sensory and quality properties of smoked chicken breast. Food Chem 2023; 421:136174. [PMID: 37086519 DOI: 10.1016/j.foodchem.2023.136174] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 03/10/2023] [Accepted: 04/13/2023] [Indexed: 04/24/2023]
Abstract
Effect of gamma irradiation on quality, flavor and sensory properties of smoked chicken breasts were investigated. Results indicated irradiation doses >3 kGy were effective for sterilization, while also produced a significant effect on overall quality of smoked chicken breast. Irradiation treatment could inhibit protein oxidation and accelerate lipid oxidation of smoked chicken breasts. High irradiation doses could increase the instability of free and bound water, as well as increase muscle fiber gap and juice loss significantly. Irradiation treatment also promoted free fatty acids and taste-presenting nucleotides degradation, effectively increased fresh-tasting amino acids contents and decreased bitter and sweet-tasting amino acids contents. The types and relative contents of volatiles, especially aldehydes, alcohols, aromatic hydrocarbons, and phenolic compounds, also changed after irradiation, while tartaric, pyruvic, and malic acids decreased. Results obtained can provide valuable reference data for improving the quality and flavor of smoked chicken breasts using gamma irradiation technology.
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Affiliation(s)
- Xiaoxia Huang
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Academy of Contemporary Agricultural Engineering Innovations, College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Yun You
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Academy of Contemporary Agricultural Engineering Innovations, College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Qiaoyu Liu
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Academy of Contemporary Agricultural Engineering Innovations, College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
| | - Hao Dong
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Academy of Contemporary Agricultural Engineering Innovations, College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
| | - Weidong Bai
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Academy of Contemporary Agricultural Engineering Innovations, College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Bifeng Lan
- Guangzhou Furui High Energy Technology Co., Ltd., Guangdong Industrial 60Co Gamma Ray Application Engineering Technology Research Center, Guangzhou 511458, China
| | - Junshi Wu
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Academy of Contemporary Agricultural Engineering Innovations, College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangzhou Furui High Energy Technology Co., Ltd., Guangdong Industrial 60Co Gamma Ray Application Engineering Technology Research Center, Guangzhou 511458, China
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14
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Hou W, Lin Y, Zhang Y, Liu T, Du J, Yi Y, Wang H. Effects of kojic acid on changes in the microstructure and myofibrillar protein of duck meat during superchilled storage. J Food Sci 2023; 88:977-987. [PMID: 36650660 DOI: 10.1111/1750-3841.16448] [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: 05/21/2022] [Revised: 11/24/2022] [Accepted: 12/16/2022] [Indexed: 01/19/2023]
Abstract
This study investigated the effect of 0.8% (m/v) kojic acid treatment on changes in the microstructure and myofibrillar protein of duck meat covered with oxygen-permeable polyvinylchloride (PVC) film (9 ± 0.5 µM) during superchilled storage (-1.65 ± 0.5°C). The superchilled samples exhibited wider gaps between muscle fibers at 5 weeks storage compared with kojic acid-treated groups. Based on the variation of water status, the water-holding capacity decreased significantly (p < 0.05), and bound water and immobilized water were gradually converted into free water during superchilled storage. For kojic acid-treated samples, however, no major changes were observed with respect to muscle structure, water status, and protein degradation at 6 weeks. The 0.8% (m/v) kojic acid treatment increased the water-holding capacity, reduced carbonyl content and protein degradation, and decreased the α-helix contents loss of myofibrillar proteins. Kojic acid treatment effectively protected myofibrillar protein structure from being destroyed during superchilled storage, suggesting that this method was a good way to reduce protein oxidation and prolonged its shelf life.
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Affiliation(s)
- Wenfu Hou
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, P. R. China
| | - Yile Lin
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, P. R. China
| | - Yujie Zhang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, P. R. China
| | - Tingting Liu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, P. R. China
| | - Juan Du
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, P. R. China
| | - Yang Yi
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, P. R. China
| | - Hongxun Wang
- School of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, Hubei, P. R. China
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15
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Chen W, Yang J, Huang N, Zhang Q, Zhong Y, Yang H, Liu W, Yue Y. Effect of combined treatments of electron beam irradiation with antioxidants on the microbial quality, physicochemical characteristics and volatiles of vacuum-packed fresh pork during refrigerated storage. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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16
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Wu S, Yang R. Effect of high-pressure processing on polyphenol oxidase, melanosis and quality in ready-to-eat crabs during storage. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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17
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Sun M, Lin H, Zeng C, Deng S, Guidi A. Polysaccharide impregnation: a pretreatment method for improving scallop quality and flavor. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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18
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Li H, Qu S, Ma P, Zhang J, Zhao K, Chen L, Huang Q, Zou G, Tang H. Effects of chitosan coating combined with thermal treatment on physicochemical properties, bacterial diversity and volatile flavor of braised duck meat during refrigerated storage. Food Res Int 2023; 167:112627. [PMID: 37087226 DOI: 10.1016/j.foodres.2023.112627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 01/26/2023] [Accepted: 02/19/2023] [Indexed: 02/23/2023]
Abstract
The current study aimed to assess the impact of chitosan coating (0.005 g/mL) combined with thermal treatment (85 °C for 30 min) on tenderness, lipid and protein oxidation, bacterial diversity, and volatile flavor compounds in braised duck leg meat under vacuum packaging during refrigerated storage (4 °C for 15 days). The findings revealed that the three preserved treatments significantly increased tenderness from days 1 to 3. There was a substantial decrease from days 6 to 12 compared to the control, but no significant differences were observed on day 15. Compared with the control, the three preserved treatments reduced TBARS values by 25.8%-78.6% (from days 6 to 12) and total sulfhydryl concentrations by 24.1%-75.7% (from days 3 to 9). The combination treatment had the lowest values (carbonyl concentration, TVC, and TEC) compared to the chitosan coating and thermal treatment, indicating a significant synergistic effect. The proportions of the four primary spoilage organisms, Brochothrix, Weissella, Acinetobacter, and Pseudomonas, were 74.8%, 76.3%, 70.7%, and 49.7% in control, chitosan coating, thermal treatment, and combination treatment, respectively. The combination treatment produced the most volatile flavor compounds (38 compounds) at the end of storage (15 days). Hexanal, 1-nonanal, 1-octen-3-ol, and 2, 3-octanedione were the main volatile flavor compounds, and the average relative peak area was above 80. Therefore, chitosan coating and thermal treatment could be developed as synergistic methods to preserve braised duck meat.
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Affiliation(s)
- Huanhuan Li
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Sijia Qu
- Xingzhi College of Zhejiang Normal University, Jinhua 321000, China
| | - Ping Ma
- Zhejiang Tiange Industrial Co., LTD
| | - Jin Zhang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Ke Zhao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Lihong Chen
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Qicheng Huang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | | | - Honggang Tang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
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19
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Yim DG, Kim HJ, Kim SS, Lee HJ, Kim JK, Jo C. Effects of different X-ray irradiation doses on quality traits and metabolites of marinated ground beef during storage. Radiat Phys Chem Oxf Engl 1993 2023. [DOI: 10.1016/j.radphyschem.2022.110563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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20
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Bibliometric Review on the Volatile Organic Compounds in Meat. Foods 2022; 11:foods11223574. [PMID: 36429166 PMCID: PMC9689666 DOI: 10.3390/foods11223574] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 10/31/2022] [Accepted: 11/08/2022] [Indexed: 11/12/2022] Open
Abstract
Meat flavor is an important aspect of meat quality that also influences consumer demand, and is therefore very important for the meat industry. Volatile organic compounds (VOCs) contribute in large part to the flavor of meat, and while increasing numbers of articles are published on this topic, reviews of these articles are very scarce. Therefore, our aim was to perform a bibliometric analysis of the scientific publications on VOCs in meat over the period 2000-2020. We selected 611 scientific sources from the Scopus database related to VOCs in meat (seafood excluded). The bibliometric information retrieved included journals, authors, countries, institutions, keywords, and citations. From this analysis, we drew up a list of the most important journals, authors, countries, and institutions, and the trends in VOC research on meat. We conducted a social network analysis (SNA) to identify the collaborations among the many authors and countries, and a keyword analysis to generate a network map of the authors' keywords. We also determined which meat species were most frequently chosen as research subjects, traced the evolution of the various methods/instruments used, and explored the research tendencies. Finally, we point out the need for further research in defining meat quality, improving meat flavor, identifying adulterants, and certifying the authenticity of meat.
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21
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Yang X, Li Y, Wang P, Luan D, Sun J, Huang M, Wang B, Zheng Y. Quality changes of duck meat during thermal sterilization processing caused by microwave, stepwise retort, and general retort heating. Front Nutr 2022; 9:1016942. [PMID: 36337634 PMCID: PMC9630348 DOI: 10.3389/fnut.2022.1016942] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Accepted: 10/06/2022] [Indexed: 09/25/2023] Open
Abstract
The quality changes of duck meat during thermal sterilization using microwave, stepwise retort and general retort heating were evaluated. Results showed that compared with stepwise retort and general retort, duck meat subjected to microwave showed significantly higher gumminess, chewiness, cohesiveness and resilience as well as glutamic acid, lysine and total amino acids. Low-field NMR revealed that the relative content of immobilized water after microwave and stepwise retort treatment was significantly higher than that after general retort treatment. The relative content of 1-octen-3-ol with characteristic mushroom aroma was significantly higher with microwave and stepwise retort heating than with general retort heating, while 2-pentyl-furan with poor taste was only detected with general retort heating. The muscle bundles subjected to microwave were neatly arranged, similar to those with no thermal sterilization. Overall, the meat quality after three thermal sterilization treatment was microwave > stepwise retort > general retort.
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Affiliation(s)
- Xiaoqi Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Yan Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Peng Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Donglei Luan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jingxin Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- Qingdao Special Food Research Institute, Qingdao, China
| | - Ming Huang
- National R&D Branch Center for Poultry Meat Processing Technology, Nanjing Huangjiaoshou Food Science and Technology Co., Ltd., Nanjing, China
| | - Baowei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Yuandong Zheng
- Henan Province Qi County Yongda Food Co., Ltd., Hebi, China
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22
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Zhang M, Chen M, Fang F, Fu C, Xing S, Qian C, Liu J, Kan J, Jin C. Effect of sous vide cooking treatment on the quality, structural properties and flavor profile of duck meat. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100565] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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23
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Effects of Pleurotus ostreatus on Physicochemical Properties and Residual Nitrite of the Pork Sausage. COATINGS 2022. [DOI: 10.3390/coatings12040484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
In this work, a novel sausage incorporated with the Pleurotus ostreatus (PO) puree was successfully developed to reduce the residual nitrite and lipid oxidation during refrigerated storage (4 ± 1 °C) for 20 days. Five recipes with the supplement proportion of 0 wt.%, 10 wt.%, 20 wt.%, 30 wt.%, and 40 wt.% PO were produced and their physicochemical properties, nitrite residue, and sensory characteristics were measured. The results show that the content of moisture and all the essential amino acids (especially lysine and leucine) and the non-essential amino acids (especially aspartic and glutamic), lightness, springiness, and water holding capacity of the sausages were increased. However, the content of protein, fat, ash, pH, redness, hardness, gumminess, and chewiness of the sausages was decreased. For the sensory evaluation, the sausage with 20 wt.% PO had better sensory performance including flavor, aroma, and acceptability compared with other experimental groups and the control group. Moreover, the sausages with PO reduced the residual nitrite and inhibited lipid oxidation during storage. All of these results indicate that adding PO puree into pork sausage is a realizable and effective way to obtain nutritional and healthy pork sausages.
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24
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He X, Wang H, Yang X, Xi B, Li W, Wang F, Li H, Gao Y. The effects of frozen storage on fatty acids, amino acids, and volatile compounds in mutton stored for 90 days. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16518] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xiaona He
- Lanzhou Institute of Animal Husbandry and Pharmaceutical Science Chinese Academy of Agricultural sciences Lanzhou China
- Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture Lanzhou China
| | - Hongbo Wang
- Lanzhou Institute of Animal Husbandry and Pharmaceutical Science Chinese Academy of Agricultural sciences Lanzhou China
- Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture Lanzhou China
| | - Xiaoling Yang
- Lanzhou Institute of Animal Husbandry and Pharmaceutical Science Chinese Academy of Agricultural sciences Lanzhou China
- Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture Lanzhou China
| | - Bin Xi
- Lanzhou Institute of Animal Husbandry and Pharmaceutical Science Chinese Academy of Agricultural sciences Lanzhou China
- Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture Lanzhou China
| | - Weihong Li
- Lanzhou Institute of Animal Husbandry and Pharmaceutical Science Chinese Academy of Agricultural sciences Lanzhou China
- Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture Lanzhou China
| | - Fang Wang
- Lanzhou Institute of Animal Husbandry and Pharmaceutical Science Chinese Academy of Agricultural sciences Lanzhou China
- Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture Lanzhou China
| | - Hongqiang Li
- Lanzhou Institute of Animal Husbandry and Pharmaceutical Science Chinese Academy of Agricultural sciences Lanzhou China
- Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture Lanzhou China
| | - Yaqin Gao
- Lanzhou Institute of Animal Husbandry and Pharmaceutical Science Chinese Academy of Agricultural sciences Lanzhou China
- Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture Lanzhou China
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25
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Gamma irradiation on moisture migration and lipid degradation of Micropterus salmoides meat. Radiat Phys Chem Oxf Engl 1993 2022. [DOI: 10.1016/j.radphyschem.2021.109915] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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26
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Liu L, Huang P, Xie W, Wang J, Li Y, Wang H, Xu H, Bai F, Zhou X, Gao R, Zhao Y. Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying. Food Sci Nutr 2022; 10:342-353. [PMID: 35154672 PMCID: PMC8825730 DOI: 10.1002/fsn3.2472] [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: 03/08/2021] [Revised: 06/04/2021] [Accepted: 06/29/2021] [Indexed: 11/10/2022] Open
Abstract
In this study, the influence of air-frying temperature on the physical properties of sturgeon steaks was explored. Meanwhile, the comparison of traditional deep fat frying (TF) and air fryer frying (AFF) methods on the quality, flavor, and digestibility of sturgeon steaks were investigated. The results indicated that along with the increase of temperature (130, 160, and 190℃) for 15 min, the moisture content of AFF sturgeon steak surface decreased dramatically while that of interior was well preserved. The applied texture property analysis exhibited that AFF sturgeon steak showed the enhanced elasticity, low hardness, and soft texture. The results indicated that AFF sturgeon steak contained higher essential amino acid content than TF sturgeon steak. More flavor compounds (aldehydes, alcohols, and esters) were produced after AFF than TF. Although the digestibility of fried sturgeon steaks decreased after frying, AFF sturgeon steaks were digested rapidly in the stomach and intestine. Conclusively, AFF sturgeon steaks exhibited a crispy texture, appealing flavor, and low oil content. This work provides a certain reference for the suitable frying methods in the processing industry of sturgeon products.
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Affiliation(s)
- Li Liu
- College of Food Science and EngineeringOcean University of ChinaQingdaoShandong ProvinceChina
| | - Pan Huang
- College of Food Science and EngineeringOcean University of ChinaQingdaoShandong ProvinceChina
| | - Wei Xie
- College of Food Science and EngineeringOcean University of ChinaQingdaoShandong ProvinceChina
| | - Jinlin Wang
- Hangzhou Qiandaohu Sturgeon Technology Co., Ltd.HangzhouChina
| | - Yujin Li
- College of Food Science and EngineeringOcean University of ChinaQingdaoShandong ProvinceChina
| | - Haiyan Wang
- Hisense (Shandong) Refrigerator Co., LtdChina
| | - He Xu
- Jiangsu Baoyuan Biotechnology Co., Ltd.LianyungangChina
| | - Fan Bai
- Hangzhou Qiandaohu Sturgeon Technology Co., Ltd.HangzhouChina
| | | | - Ruichang Gao
- School of Food and BioengineeringJiangsu UniversityZhenjiangChina
| | - Yuanhui Zhao
- College of Food Science and EngineeringOcean University of ChinaQingdaoShandong ProvinceChina
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27
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Li Y, Zhou C, He J, Wu Z, Sun Y, Pan D, Tian H, Xia Q. Combining e-beam irradiation and modified atmosphere packaging as a preservation strategy to improve physicochemical and microbiological properties of sauced duck product. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108889] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Zhao L, Sun X, Wu J, Su L, Yang F, Jin Y, Zhang M, Ao C. Effects of Allium mongolicum Regel and its extracts on the quality of fermented mutton sausages. Food Sci Nutr 2022; 10:169-178. [PMID: 35035919 PMCID: PMC8751437 DOI: 10.1002/fsn3.2657] [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: 07/19/2021] [Revised: 10/28/2021] [Accepted: 10/29/2021] [Indexed: 11/17/2022] Open
Abstract
The study aimed to evaluate the effects of Allium mongolicum Regel (AMR) and its water- and fat-soluble extracts on the quality of fermented mutton sausages. Sausages were produced with mutton and fat. Four treatments: CO, without Allium mongolicum Regel and its extracts, used as control; AMR with Allium mongolicum Regel; AWE with water-soluble extract of Allium mongolicum Regel; and AFE with liposoluble extract from Allium mongolicum Regel, were produced and analyzed for pH, water activity (a w), free amino acids, fatty acids, and volatiles were, respectively, in fermented mutton sausages during processing (0, 2, 5, and 7 days). The results showed that the pH values of the liposoluble extract from Allium mongolicum Regel (AFE), respectively, are lower than that of sample CO at the end of fermentation and ripening. The a w in all group of sausages significantly dropped to 0.88 at the end of ripening (Day 7). Adding Allium mongolicum Regel and its water-soluble extract can improve the serine (SER) content of fermented mutton sausage. The contents of five essential amino acids (EAA) were added when adding Allium mongolicum Regel and its fat-soluble extract. The total fatty acid (TFA) in the treatments increased during drying and ripening. The addition of Allium mongolicum Regel and its extract can increase the content of volatile flavor substances such as 3-hydroxy-2-butanone, 3-methylbutyraldehyde, hexanal, octanal, and nonanal at the later stage of maturity, so as to improve the flavor substances in fermented mutton sausage. Water-soluble extract of Allium mongolicum Regel (AWE) and AFE treatments had more intense flavor at the end of ripening (Day 7). The flavor of fermented mutton sausage can be improved by adding Allium mongolicum Regel and its extracts into fermented mutton sausage.
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Affiliation(s)
- Lihua Zhao
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotChina
| | - Xueying Sun
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotChina
| | - Jing Wu
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotChina
| | - Lin Su
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotChina
| | - Fan Yang
- Erdos Environment Vocational CollegeErdosChina
| | - Ye Jin
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotChina
| | - Meizhi Zhang
- Vocational and Technical College of Inner Mongolia Agricultural UniversityBaotouChina
| | - Changjin Ao
- College of Animal ScienceInner Mongolia Agricultural UniversityHuhhotChina
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Hu H, Li Y, Zhang L, Tu H, Wang X, Ren L, Dai S, Wang L. Use of Tremella as Fat Substitute for the Enhancement of Physicochemical and Sensory Profiles of Pork Sausage. Foods 2021; 10:foods10092167. [PMID: 34574276 PMCID: PMC8470120 DOI: 10.3390/foods10092167] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 09/08/2021] [Accepted: 09/09/2021] [Indexed: 11/16/2022] Open
Abstract
Pork fat in sausage was replaced by tremella at different proportions during the process, and the physicochemical and sensory profiles of pork sausage were evaluated. Five recipes with the replacement proportion of 0%, 25%, 50%, 75%, and 100% tremella were manufactured, and their proximate compositions, water activities, textures, colors, water holding capacities (WHC), and amino acid compositions were investigated. The results showed that the protein, ash and moisture content, lightness, redness, and WHC of pork sausages were increased (p < 0.05), and textural profile analysis (TPA) and sensory quality of the sausage were improved (p < 0.05). In addition, the content of essential amino acids (lysine and isoleucine) and the non-essential amino acids (proline and tyrosine) of sausages were increased (p < 0.05). The sausage had the best sensory performance when the replacement ratio of tremella was 75%. These results indicated that replacing fat with tremella could be a valid way to obtain nutritional and healthy sausage.
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Affiliation(s)
- Hewen Hu
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China; (H.H.); (Y.L.); (L.Z.); (H.T.); (X.W.); (S.D.)
- College of Humanities (College of Home Economics), Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China
| | - Yue Li
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China; (H.H.); (Y.L.); (L.Z.); (H.T.); (X.W.); (S.D.)
| | - Long Zhang
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China; (H.H.); (Y.L.); (L.Z.); (H.T.); (X.W.); (S.D.)
| | - Huajie Tu
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China; (H.H.); (Y.L.); (L.Z.); (H.T.); (X.W.); (S.D.)
| | - Xinyu Wang
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China; (H.H.); (Y.L.); (L.Z.); (H.T.); (X.W.); (S.D.)
| | - Lili Ren
- Key Laboratory of Bionic Engineering (Ministry of Education), College of Biological and Agricultural Engineering, Jilin University, 5988 Renmin Street, Changchun 130022, China;
| | - Siqi Dai
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China; (H.H.); (Y.L.); (L.Z.); (H.T.); (X.W.); (S.D.)
| | - Liyan Wang
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China; (H.H.); (Y.L.); (L.Z.); (H.T.); (X.W.); (S.D.)
- Correspondence: ; Tel.: +86-158-4301-5766
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Ham YK, Kim SW, Song DH, Kim HW, Kim IS. Nutritional Composition of White-Spotted Flower Chafer ( Protaetia brevitarsis) Larvae Produced from Commercial Insect Farms in Korea. Food Sci Anim Resour 2021; 41:416-427. [PMID: 34017951 PMCID: PMC8112316 DOI: 10.5851/kosfa.2021.e7] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 02/07/2021] [Accepted: 02/17/2021] [Indexed: 12/02/2022] Open
Abstract
This study was conducted to compare the nutritional composition of white-spotted
flower chafer (Protaetia brevitarsis) larvae produced from five
commercial insect farms in Korea. The feeding sources of larvae were different
as follows: Farm A, fermented oak sawdust; Farm B, fermented oak and scrub
sawdust; Farm C, commercial feed; Farm D, private fermented feed; and Farm E,
byproduct from mushroom compost. Drying yield significantly varied by insect
farm, ranging from 14.12% to 27.28%. However, there was only small
difference (5.14–7.38 g/100 g) in moisture content of dried larvae powder
(p<0.001). The larvae produced from Farm A, B, and D presented higher
protein content and lower lipid content compared to those from Farm C and E
(p<0.05). No significant differences in total and essential amino acid
contents were found, regardless of the insect farms. Phosphoserine, taurine, and
gamma-aminobutyric acid, well-known physiological useful compounds, were
detected in form of free amino acids. The major fatty acids in the P.
brevitarsis larvae were oleic acid, palmitic acid, palmitoleic
acid, and linoleic acid. The larvae from Farm A, B, and E exhibited higher oleic
acid content than those from Farm B and C (p<0.05). Moreover, the larvae
from Farm A presented the lowest saturated fatty acid (SFA)/unsaturated fatty
acid (UFA) ratio. Although the underlying mechanisms of the nutritional
composition differences are not yet clearly understood, this study suggests that
the Farm A production system, using only oak feed, could be potentially
beneficial in increasing the protein content and decreasing SFA/UFA ratio in
P. brevitarsis larvae.
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Affiliation(s)
- Youn-Kyung Ham
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
| | - Sam-Woong Kim
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
| | - Dong-Heon Song
- Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
| | - Hyun-Wook Kim
- Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
| | - Il-Suk Kim
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
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Jan A, Sood M, Younis K, Islam RU. Brown rice based weaning food treated with gamma irradiation evaluated during storage. Radiat Phys Chem Oxf Engl 1993 2020. [DOI: 10.1016/j.radphyschem.2020.109158] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Guo H, Feng T, Qi W, Kong Q, Yue L, Wang H. Effects of electron-beam irradiation on volatile flavor compounds of salmon fillets by the molecular sensory science technique. J Food Sci 2020; 86:184-193. [PMID: 33249575 DOI: 10.1111/1750-3841.15541] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 10/05/2020] [Accepted: 11/02/2020] [Indexed: 11/28/2022]
Abstract
Vacuum-packed salmon was treated by electron beam irradiation preservation technology, to study the effects of electron-beam irradiation on odor active compounds of salmon by two types of methods for extraction: headspace-solid phase micro extraction (HS-SPME) and solvent assisted flavor evaporation (SAFE). Volatile flavor compounds examined by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O), combined with aroma extract dilution method (AEDA) and odor activity value (OAV) for identification of important odorants. In addition, the correlation between sensory attributes and volatile compounds of salmon irradiated at different doses was analyzed by partial least squares regression (PLSR). The results showed that after SPME and SAFE extraction, a total of 49 and 70 volatile flavor compounds were detected in salmon before and after electron beam irradiation. AEDA and OAV were further identified, among which 10 odorants were considered as important volatile flavor compounds and played an important role in the formation of aroma contours such as meaty, fatty, and grassy in salmon. In addition, methanethiol, 3-methyl butyraldehyde, 3-methyl propyl aldehyde, dimethyl disulfide, dimethyl trisulfide, and 2-pentyl furan were identified as the important volatile flavor compounds in salmon irradiated with 4 kGy, and were also the unique compounds that constituted irradiation off-odor. In general, salmon irradiated with 1 kGy showed the best aroma profile. PRACTICAL APPLICATION: SPME and SAFE were used as two types of extraction methods for volatile compounds of salmon, which complemented each other. Additionally, combined with AEDA and OAV, characteristic flavor compounds were identified. Furthermore, the odor fingerprint of salmon with E-beam irradiation was established for the first time.
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Affiliation(s)
- Hongxia Guo
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 201418, China
| | - Tao Feng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 201418, China
| | - Wenyuan Qi
- Shanghai Shuneng Irradiation Technology Co., Ltd, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
| | - Qiulian Kong
- Shanghai Shuneng Irradiation Technology Co., Ltd, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
| | - Ling Yue
- Shanghai Shuneng Irradiation Technology Co., Ltd, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
| | - Haihong Wang
- Shanghai Shuneng Irradiation Technology Co., Ltd, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
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Jin S, Pang Q, Liu R, Yang H, Liu F, Wang M, Wang Y, Feng X, Shan A. Dietary curcumin decreased lipid oxidation and enhanced the myofibrillar protein structure of the duck (Anas Platyrhynchos) breast muscle when subjected to storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109986] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Influence of different cooking methods on the nutritional and potentially harmful components of peanuts. Food Chem 2020; 316:126269. [DOI: 10.1016/j.foodchem.2020.126269] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2019] [Revised: 01/15/2020] [Accepted: 01/17/2020] [Indexed: 01/22/2023]
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Arshad MS, Kwon J, Ahmad RS, Ameer K, Ahmad S, Jo Y. Influence of E-beam irradiation on microbiological and physicochemical properties and fatty acid profile of frozen duck meat. Food Sci Nutr 2020; 8:1020-1029. [PMID: 32148810 PMCID: PMC7020261 DOI: 10.1002/fsn3.1386] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2019] [Revised: 12/05/2019] [Accepted: 12/09/2019] [Indexed: 11/09/2022] Open
Abstract
This study investigated the effect of different doses (0, 3, and 7 kGy) of e-beam on the microbiological and physicochemical qualities and the profile of fatty acids of the frozen duck meat (FDM). Electron beam at the dose of 3 kGy showed more than 2 log and 1 log cycles of reduction in the total bacterial (TAB) and coliform counts (TCC), respectively. The results indicated an increase in the TBARS values (1.50 ± 0.02 mg MDA/kg), peroxide value (0.83 ± 0.04 meq peroxide/kg), and total volatile base nitrogen (1.31 ± 0.16 mg/100 ml), but no effect on the sensory parameters. Irradiation lowered the lightness (L*) (31.87 ± 0.98) and redness (a*) (11.04 ± 0.20) values but elevated the metmyoglobin content in FDM. In addition, irradiation had no effect on the benzopyrene content; however, a reduction was observed in the vitamin A (0.239 ± 0.015 µg/g) and vitamin E (1.847 ± 0.075 µg/g) contents of the FDM samples. There were no trans-fatty acids present in the treated (irradiated) as well as the untreated (nonirradiated) meat samples (FDM), whereas the fatty acid content decreased in irradiated samples, in contrast with the nonirradiated control. Electronic nose clearly discriminated between the nonirradiated and irradiated FDM based on principal component analysis. It is concluded that the e-beam successfully improved the microbial quality of FDM with slight changes in physicochemical properties, but without altering its sensory properties.
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Affiliation(s)
- Muhammad Sajid Arshad
- Institute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
- School of Food Science and BiotechnologyKyungpook National UniversityDaeguKorea
| | - Joong‐Ho Kwon
- School of Food Science and BiotechnologyKyungpook National UniversityDaeguKorea
| | - Rabia Shabir Ahmad
- Institute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Kashif Ameer
- Institute of Food and Nutritional SciencesPMAS‐Arid Agriculture UniversityRawalpindiPakistan
| | - Sheraz Ahmad
- Department of Food ScienceFaculty of BiosciencesCholistan University of Veterinary and Animal SciencesBahawalpurPakistan
| | - Yunhee Jo
- School of Food Science and BiotechnologyKyungpook National UniversityDaeguKorea
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Influence of irradiation and moringa leaf powder on the amino acid and fatty acid profiles of chicken meat stored under various packaging materials. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14166] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Shin DM, Kim DH, Yune JH, Kwon HC, Kim HJ, Seo HG, Han SG. Oxidative Stability and Quality Characteristics of Duck, Chicken, Swine and Bovine Skin Fats Extracted by Pressurized Hot Water Extraction. Food Sci Anim Resour 2019; 39:446-458. [PMID: 31304473 PMCID: PMC6612790 DOI: 10.5851/kosfa.2019.e41] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 04/24/2019] [Accepted: 04/30/2019] [Indexed: 12/27/2022] Open
Abstract
The aim of this study was to investigate the oxidative status and quality characteristics of four animal skin-derived fats extracted using an identical extraction method. Pressurized hot water extraction, a green extraction method, was used to extract animal skin fats (duck, chicken, swine, and bovine skin). Multiple experiments were performed during accelerated storage at 60°C for 90 days. Quality characteristics, such as extraction yield, iodine value (IV), fatty acid composition, and fat viscosity were determined. In addition, indicators for oxidative status, including acid value (AV), peroxide value (PV), p-anisidine value (p-AV), thiobarbituric acid reactive substances (TBARS), conjugated dienes (CD), and total oxidation (totox) values were evaluated. The fat extraction yield was highest in bovine fat, followed by duck, swine, and chicken fats. The IV was higher in duck and chicken fats. Duck fats contained the most unsaturated fats and the least saturated fats. Fat oxidation indicators, such as PV, TBARS, and totox values, were relatively higher in duck fats during storage compared to the other fats. Other indicators, including AV, p-AV, and CD, were similar in duck, chicken, and swine fats. Viscosity was similar in all the tested fats but markedly increased after 70 days of storage in duck fats. Our data indicate that duck skin fat was more vulnerable to oxidative changes in accelerated storage conditions and this may be due to its higher unsaturated fatty acid content. Supplementation with antioxidants might be a reasonable way to solve the oxidation issue in duck skin fats.
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Affiliation(s)
- Dong-Min Shin
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University,
Seoul 05029, Korea
| | - Do Hyun Kim
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University,
Seoul 05029, Korea
| | - Jong Hyeok Yune
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University,
Seoul 05029, Korea
| | - Hyuk Cheol Kwon
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University,
Seoul 05029, Korea
| | - Hyo Juong Kim
- Taekyung Food and Processing R&D
Center, Seoul 07057, Korea
| | - Han Geuk Seo
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University,
Seoul 05029, Korea
| | - Sung Gu Han
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University,
Seoul 05029, Korea
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Roles of Lentinula edodes as the pork lean meat replacer in production of the sausage. Meat Sci 2019; 156:44-51. [PMID: 31125946 DOI: 10.1016/j.meatsci.2019.05.016] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2018] [Revised: 05/15/2019] [Accepted: 05/15/2019] [Indexed: 12/11/2022]
Abstract
The effects of substituting pork lean meat with Lentinula edodes (LE) on the physicochemical properties, amino acid content, cooking loss, texture, total phenolic content, antioxidant activity, microstructure, microbiological analysis, and sensory characteristics of sausages were evaluated. Five formulations were used in the production of sausages: the control (the pork lean meat formulation) and the four different samples in which LE substituted 25%, 50%, 75%, and 100% of pork lean meat. The results showed that LE improved the moisture, total dietary fiber, methionine, glutamic, cysteine, and total phenolic content; cooking loss; and antioxidant activity of the sausage. By contrast, LE reduced the levels of protein, ash, pH, as well as the energy level and texture of the sausage. No difference was observed between the treatments for fat content, water activity and microorganisms of sausages. In addition, LE led to slight darkening of the sausages. From the sensory point of view, all modified sausages were considered acceptable, and the pork lean meat with 25% substitution by LE exhibited best sensory characteristics. In a word, LE is a promising ingredient to partially replace the lean meat in sausages.
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