1
|
Shi J, Xiao N, Zhang Q, Tian Z, Li M, Shi W. Evaluation of aroma characteristics of Penaeus vannamei with different drying methods using HS-SPME-GC-MS, MMSE-GC-MS, and sensory evaluation. Food Chem 2024; 449:138957. [PMID: 38608600 DOI: 10.1016/j.foodchem.2024.138957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 02/28/2024] [Accepted: 03/04/2024] [Indexed: 04/14/2024]
Abstract
The effects of microwave drying (MD), hot air drying (HAD), vacuum hot air drying (VD), and vacuum freeze drying (VFD) on the volatile profiles of Penaeus vannamei were investigated. A total of 89 and 94 volatile compounds were identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and monolithic material sorptive extraction gas chromatography-mass spectrometry (MMSE-GC-MS), respectively. Orthogonal partial least squares-discriminant analysis (OPLS-DA) and variable influence on projection (VIP) models were utilized to select characteristic volatiles and key marker compounds (e.g., octanal, 1-octen-3-ol, 2-methyl-butanal, 2-ethyl-furan, and trimethyl-pyrazine) to discriminate among four drying methods. Based on synthesis of odor descriptions and sensory evaluation, it was found that P. vannamei via MD, HAD, and VD greatly reduced the fishy and generated roasted, fatty, and smoked odors. This study systematically analyzed the aroma characteristics of four traditional dried P. vannamei products, which may provide theoretical guidance for industrial production.
Collapse
Affiliation(s)
- Jian Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Naiyong Xiao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Qiang Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Zhihang Tian
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Mingyuan Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China.
| |
Collapse
|
2
|
Liu G, Li L, Song S, Ma Q, Wei Y, Liang M, Xu H. Marine Fish Oil Replacement with Lard or Basa Fish ( Pangasius bocourti) Offal Oil in the Diet of Tiger Puffer ( Takifugu rubripes): Effects on Growth Performance, Body Composition, and Flesh Quality. Animals (Basel) 2024; 14:997. [PMID: 38612236 PMCID: PMC11011091 DOI: 10.3390/ani14070997] [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: 02/29/2024] [Revised: 03/22/2024] [Accepted: 03/23/2024] [Indexed: 04/14/2024] Open
Abstract
Lard (LD) and Basa fish offal oil (BFO) have similar fatty acid profiles, both containing high contents of saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA). The present study aimed to investigate the efficacy of partial or complete replacement of marine fish oil (MFO, herring oil) by LD or BFO in the diets of tiger puffer. The control diet contained 49.1% crude protein and 9.28% crude lipid content including 6% added MFO. In other diets, 1/3, 2/3, and 3/3 of the added MFO was replaced by LD or BFO, respectively. Each diet was fed to triplicate tanks of juvenile fish (initial body weight, 13.88 g). A 46-day feeding trial was conducted in a flow-through seawater system. Each diet was fed to triplicate 200-L rectangular polyethylene tanks, each of which was stocked with 30 fish. Fish were fed to satiation three times a day. The complete replacement of added MFO (replacing 65% of the total crude lipid) had no adverse effects on fish growth performance in terms of survival (>94%), weight gain (360-398%), feed intake (2.37-3.04%), feed conversion ratio (0.84-1.02), and somatic indices. The dietary LD or BFO supplementation also had marginal effects on fish body proximate composition, biochemical parameters, muscle texture, and water-holding ability, as well as the hepatic expression of lipid metabolism-related genes. Partial (2/3) replacement of added MFO by LD or BFO did not significantly reduce the muscle n-3 LC-PUFA content, indicating the n-3 LC-PUFA sparing effects of SFA and MUFA in LD and BFO. In general, dietary LD or BFO reduced the peroxidation level and led to significant changes in the muscle volatile flavor compound profile, which were probably attributed to the change in fatty acid composition. The results of this study evidenced that LD and BFO are good potential lipid sources for tiger puffer feeds.
Collapse
Affiliation(s)
- Guoxu Liu
- State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, 106 Nanjing Road, Qingdao 266071, China
- Laboratory for Marine Fisheries Science and Food Production Processes, Laoshan Laboratory, 168 Wenhai Road, Qingdao 266237, China
- College of Fisheries and Life Sciences, Shanghai Ocean University, 999 Huchenghuan Road, Shanghai 201306, China
| | - Lin Li
- State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, 106 Nanjing Road, Qingdao 266071, China
| | - Shuqing Song
- State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, 106 Nanjing Road, Qingdao 266071, China
| | - Qiang Ma
- State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, 106 Nanjing Road, Qingdao 266071, China
| | - Yuliang Wei
- State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, 106 Nanjing Road, Qingdao 266071, China
- Laboratory for Marine Fisheries Science and Food Production Processes, Laoshan Laboratory, 168 Wenhai Road, Qingdao 266237, China
| | - Mengqing Liang
- State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, 106 Nanjing Road, Qingdao 266071, China
- Laboratory for Marine Fisheries Science and Food Production Processes, Laoshan Laboratory, 168 Wenhai Road, Qingdao 266237, China
| | - Houguo Xu
- State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, 106 Nanjing Road, Qingdao 266071, China
- Laboratory for Marine Fisheries Science and Food Production Processes, Laoshan Laboratory, 168 Wenhai Road, Qingdao 266237, China
| |
Collapse
|
3
|
Liao Z, Cui X, Luo X, Ma Q, Wei Y, Liang M, Xu H. Exposure of farmed fish to petroleum hydrocarbon pollution and the recovery process: A simulation experiment with tiger puffer Takifugu rubripes. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 913:169743. [PMID: 38163595 DOI: 10.1016/j.scitotenv.2023.169743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Revised: 12/24/2023] [Accepted: 12/26/2023] [Indexed: 01/03/2024]
Abstract
Petroleum hydrocarbon (PH) pollution threatens both wild and farmed marine fish. How this pollution affects the nutrient metabolism in fish and whether this effect can be recovered have not been well-known. The present study aimed to evaluate these effects with a feeding trial on tiger puffer, an important farmed species in Asia. In a 6-week feeding trial conducted in indoor flow-through water, fish were fed a control diet (C) or diets supplemented with diesel oil (0.02 % and 0.2 % of dry matter, named LD and HD, respectively). Following this feeding trial was a 4-week recovery period, during which all fish were fed a same normal commercial feed. At the end of the 6-week feeding trial, dietary PH significantly decreased the fish growth and lipid content. The PH significantly accumulated in fish tissues, in particular the liver, and caused damages in all tissues examined in terms of histology, anti-oxidation status, and serum biochemical changes. Dietary PH also changed the volatile flavor compound profile in the muscle. The hepatic transcriptome assay showed that the HD diet tended to inhibit the DNA replication, cell cycle and lipid synthesis, but to stimulate the transcription of genes related to liver protection/repair and lipid catabolism. The 4-week recovery period to some extent mitigated the damage caused by PH. After the recovery period, the inter-group differences in some parameters disappeared. However, the differences in lipid content, anti-oxidase activity, liver PH concentration, and histological structure still existed. In addition, differences in cellular chemical homeostasis and cytokine-cytokine receptor interaction at the transcriptional level can still be observed, indicated by the hepatic transcriptome assay. In conclusion, 6 weeks of dietary PH exposure significantly impaired the growth performance and health status of farmed tiger puffer, and a short-term recovery period (4 weeks) was not sufficient to completely mitigate this impairment.
Collapse
Affiliation(s)
- Zhangbin Liao
- State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
| | - Xishuai Cui
- State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
| | - Xing Luo
- State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
| | - Qiang Ma
- State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
| | - Yuliang Wei
- State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China; Functional Laboratory for Marine Fisheries Science and Food Production Processes, Laoshang Laboratory, Qingdao 266237, China
| | - Mengqing Liang
- State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China; Functional Laboratory for Marine Fisheries Science and Food Production Processes, Laoshang Laboratory, Qingdao 266237, China
| | - Houguo Xu
- State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China; Functional Laboratory for Marine Fisheries Science and Food Production Processes, Laoshang Laboratory, Qingdao 266237, China.
| |
Collapse
|
4
|
Wang C, Liu T, Jia Z, Su M, Dong Y, Guo Q, Yang M, Yu J. Unraveling the source-water fishy odor occurrence during low-temperature periods: Odorants identification, typical algae species and odor-producing potential. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 905:166998. [PMID: 37716685 DOI: 10.1016/j.scitotenv.2023.166998] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 08/15/2023] [Accepted: 09/09/2023] [Indexed: 09/18/2023]
Abstract
In this study, odor characteristics and phytoplankton composition were systematically investigated in two winter periods in a reservoir with fishy odor in north China. Ten potential fishy odor-producing algae were isolated and odorant-producing potentials were evaluated. Olfactometry profile and odorant composition of water samples were analyzed using GC-Olfactometry combined with GC × GC-TOFMS. The results showed that 2,4-heptadienal and hexanal were major fishy odor contributors. The abundance of Uroglena sp., Synura sp. and Peridinium sp. was negatively correlated with total dissolved organic carbon, ammonia nitrogen, and nitrate, illustrating nutrient level might be major drivers for the succession of fishy odor-producing algae. Dinobryon sp. and Uroglena sp. made the greatest contribution to fishy odor, followed by Peridinium sp., Synura sp., and Ochromonas sp. Fishy odor in 2016 winter and the early of 2017 winter was mainly caused by Dinobryon sp., while Uroglena sp. contributes mostly in March in 2017 winter. This study demonstrates the main odorants and algae causing fishy odor in reservoir, which will provide a scientific basis for the management of seasonal fishy odor problems in water source.
Collapse
Affiliation(s)
- Chunmiao Wang
- Key Laboratory of Drinking Water Science and Technology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; National Engineering Research Center of Industrial Wastewater Detoxication and Resource Recovery, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; University of Chinese Academy of Sciences, Beijing 100049, China.
| | - Tingting Liu
- National Engineering Laboratory for Lake Pollution Control and Ecological Restoration, Chinese Research Academy of Environmental Sciences, Beijing 100012, China.
| | - Zeyu Jia
- Key Laboratory of Drinking Water Science and Technology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China
| | - Ming Su
- Key Laboratory of Drinking Water Science and Technology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; National Engineering Research Center of Industrial Wastewater Detoxication and Resource Recovery, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; University of Chinese Academy of Sciences, Beijing 100049, China.
| | - Yunxing Dong
- Key Laboratory of Drinking Water Science and Technology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; National Engineering Research Center of Industrial Wastewater Detoxication and Resource Recovery, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Qingyuan Guo
- Yancheng Institute of Technology, Yancheng, Jiangsu Province 224051, China
| | - Min Yang
- Key Laboratory of Drinking Water Science and Technology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; National Engineering Research Center of Industrial Wastewater Detoxication and Resource Recovery, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; University of Chinese Academy of Sciences, Beijing 100049, China.
| | - Jianwei Yu
- Key Laboratory of Drinking Water Science and Technology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; National Engineering Research Center of Industrial Wastewater Detoxication and Resource Recovery, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; University of Chinese Academy of Sciences, Beijing 100049, China.
| |
Collapse
|
5
|
Ma Q, Kou X, Yang Y, Yue Y, Xing W, Feng X, Liu G, Wang C, Li Y. Comparison of Lipids and Volatile Compounds in Dezhou Donkey Meat with High and Low Intramuscular Fat Content. Foods 2023; 12:3269. [PMID: 37685202 PMCID: PMC10486446 DOI: 10.3390/foods12173269] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 08/22/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
The intramuscular fat (IMF) content is considered an important factor for assessing meat quality, and is highly related to meat flavor. However, in donkey meat, the influences of IMF content on lipid and volatile profiles remain unclear. Thus, we conducted lipidomic and volatilomic investigations on high- and low-IMF samples from donkey longissimus dorsi muscle. When the IMF level increased, the monounsaturated fatty acid (especially oleic acid) content significantly increased but the saturated fatty acid content decreased (p < 0.05). Twenty-nine of 876 lipids showed significant differences between the two groups. Volatile profiles from differential IMF content samples were also distinct. Five differential volatile odorants were identified in the two groups: 2-acetyl-2-thiazoline, octanal, 2-pentylfuran, pentanal, and 1-(2-pyridinyl) ethanone. Additionally, strong correlations were found between differential fatty acids and lipids with differential odorants. Thus, the difference in volatile odorants may result from the change in the fatty acid composition and lipid profiles induced by different IMF contents, highlighting the urgent need to increase IMF levels in donkey meat.
Collapse
Affiliation(s)
- Qingshan Ma
- School of Agricultural Science and Engineering, Liaocheng University, Liaocheng 252000, China; (Q.M.); (X.K.); (G.L.); (C.W.)
| | - Xiyan Kou
- School of Agricultural Science and Engineering, Liaocheng University, Liaocheng 252000, China; (Q.M.); (X.K.); (G.L.); (C.W.)
| | - Youyou Yang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Y.Y.); (W.X.); (X.F.)
| | - Yunshuang Yue
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
| | - Weihai Xing
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Y.Y.); (W.X.); (X.F.)
| | - Xiaohui Feng
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Y.Y.); (W.X.); (X.F.)
| | - Guiqin Liu
- School of Agricultural Science and Engineering, Liaocheng University, Liaocheng 252000, China; (Q.M.); (X.K.); (G.L.); (C.W.)
| | - Changfa Wang
- School of Agricultural Science and Engineering, Liaocheng University, Liaocheng 252000, China; (Q.M.); (X.K.); (G.L.); (C.W.)
| | - Yan Li
- School of Agricultural Science and Engineering, Liaocheng University, Liaocheng 252000, China; (Q.M.); (X.K.); (G.L.); (C.W.)
| |
Collapse
|
6
|
Seong HY, Shin EC, Lee Y, Kim M. Characterization of Odor-Active Compounds from Gryllus bimaculatus Using Gas Chromatography-Mass Spectrometry-Olfactometry. Foods 2023; 12:2328. [PMID: 37372539 DOI: 10.3390/foods12122328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Revised: 06/05/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023] Open
Abstract
Edible insects have recently attracted attention as an alternative sustainable protein food source. However, consumer aversion remains the major obstacle to successful implementation in the food industry due to their shape and unpleasant odor. Here, we evaluated and compared odor-active compounds from untreated Gryllus bimaculatus (UGB), hot-air dried GB at 70 °C for 10 h (AGB), freeze-dried GB (FGB), steam-heated GB at 121 °C and 14.5 psi for 15 min (SGB), and defatted GB by hexane (DFGB). Each sample was analyzed using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). The most volatile compounds were detected in UGB, followed by SGB, DFGB, AGB, and FGB by GC-MS analysis. In GC-O analysis, fourteen compounds were identified as cricket or cricket-related odor among twenty identified compounds. Cyclododecane had the strongest cricket-related odor found only in UGB. DFGB received the lowest total scores of intensity for cricket-related odors, while SGB received the highest scores. It seems that defatting could reduce cricket-related odors. This study may provide theoretical information for the GB odors according to the four processing methods.
Collapse
Affiliation(s)
- Hui-Yeong Seong
- Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Republic of Korea
| | - Eui-Cheol Shin
- Department of Green Bio Science/Food Science, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Youngseung Lee
- Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Republic of Korea
| | - Misook Kim
- Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Republic of Korea
| |
Collapse
|
7
|
Tzanani N, Hindi A, Marder D. Aroma Characterization of Roasted Meat and Meat Substitutes Using Gas Chromatography-Mass Spectrometry with Simultaneous Selective Detection and a Dedicated Software Tool, AromaMS. Molecules 2023; 28:molecules28093973. [PMID: 37175383 PMCID: PMC10179901 DOI: 10.3390/molecules28093973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 04/30/2023] [Accepted: 05/02/2023] [Indexed: 05/15/2023] Open
Abstract
The development of healthier and more sustainable food products, such as plant-based meat substitutes (PBMSs), have received significant interest in recent years. A thorough understanding of the aroma composition can support efforts to improve the sensory properties of PBMS products and promote their consumer acceptability. Here, we developed an integrated hardware and software approach for aroma analysis of roasted food based on simultaneous analysis with three complementary detectors. Following the standard procedure of aroma headspace sampling and separation using solid-phase microextraction-gas chromatography, the column flow was split into three channels for the following detectors for the selective detection of nitrogen and sulfur (N/S)-containing compounds: an electron ionization-mass spectrometry for identification through a library search, a nitrogen-phosphorous detector, and a flame-photometric detector (FPD)/pulsed-FPD. Integration of results from the different types of detectors was achieved using a software tool, called AromaMS, developed in-house for data processing. As stipulated by the user, AromaMS performed either non-targeted screening for all volatile organic compounds (VOCs) or selective screening for N/S-containing VOCs that play a major role in the aroma experience. User-defined parameters for library matching and the retention index were applied to further eliminate false identifications. This new approach was successfully applied for comparative analysis of roasted meat and PBMS samples.
Collapse
Affiliation(s)
- Nitzan Tzanani
- Israel Institute for Biological Research, Ness Ziona 7410001, Israel
| | - Ariel Hindi
- Institute of Chemistry, The Hebrew University, Edmond Safra Campus, Givat Ram, Jerusalem 91904, Israel
| | - Dana Marder
- Israel Institute for Biological Research, Ness Ziona 7410001, Israel
| |
Collapse
|
8
|
Cengiz N, Guclu G, Kelebek H, Selli S. GC-MS-Olfactometric characterization of key odorants in rainbow trout by the application of aroma extract dilution analysis: Understanding locational and seasonal effects. Food Chem 2023; 407:135137. [PMID: 36508872 DOI: 10.1016/j.foodchem.2022.135137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 11/17/2022] [Accepted: 11/29/2022] [Indexed: 12/12/2022]
Abstract
The effect of seasonal and regional differences of rainbow trout on its aroma and aroma-active profile was investigated. Solvent-assisted flavor evaporation (SAFE) procedure was employed for the aroma extraction while Gas Chromatography-Mass Spectrometry-Olfactometry (GC-MS-O) and aroma extract dilution analysis (AEDA) were utilized to assess the aroma-active substances. The olfactometric analysis indicated seasonal and regional differences in the aroma-active compounds contributing to the characteristic odours of the trout samples and the compounds were more intense in autumn and winter. The strongest aroma-actives were hexanal (green), acetoin (buttery, green), limonene (citrus), 2-hexanol (green, pungent) and 1-octen-3-ol (oily, mushroom). The findings of this study can provide useful information for the selection of rainbow trout based on the seasons and locations in terms of marketing and consumer preference.
Collapse
Affiliation(s)
- Nurten Cengiz
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Turkey
| | - Gamze Guclu
- Department of Food Engineering, Faculty of Engineering, Cukurova University, 01130 Adana, Turkey
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Turkey
| | - Serkan Selli
- Department of Food Engineering, Faculty of Engineering, Cukurova University, 01130 Adana, Turkey.
| |
Collapse
|
9
|
Semwogerere F, Chikwanha OC, Katiyatiya CLF, Marufu MC, Mapiye C. Health value and keeping quality of chevon from goats fed finisher diets containing hemp (Cannabis sativa L.) seed cake. Meat Sci 2023; 198:109114. [PMID: 36682284 DOI: 10.1016/j.meatsci.2023.109114] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 01/11/2023] [Accepted: 01/11/2023] [Indexed: 01/15/2023]
Abstract
Wether goats (n = 7) were fed finishing diets containing either 0, 25, 50, 75 or 100 g/kg DM of hempseed cake (HSC) substituting soybean meal to evaluate chevon fatty acid, volatile and oxidative profiles. Feeding HSC diets linearly decreased (P < 0.05) chevon c9-16:1, 16:0, total saturated FA (SFA) and protein oxidation but linearly increased (P < 0.05) t9-18:1, t11-18:1, conjugated linoleic acids, n-3 polyunsaturated FA (PUFA), individual long-chain n-6 PUFA and antioxidant activity. On day 1 and 7 of retail display, diets containing 75 and 100 g/kg DM HSC had greater (P < 0.05) TBARS than the other diet × day interactions. Addition of HSC to the diet increased (P < 0.05) and preserved (P < 0.05) chevon contents of hexanal and methyl caprate throughout the retail display period. Overall, feeding HSC up to 100 g/kg DM enhances chevon profiles of healthful PUFA, desirable flavor volatiles and protein shelf-stability.
Collapse
Affiliation(s)
- Farouk Semwogerere
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Obert C Chikwanha
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Chenaimoyo L F Katiyatiya
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Munyaradzi C Marufu
- Department of Veterinary Tropical Diseases, Faculty of Veterinary Science, University of Pretoria, Onderstepoort 0110, South Africa
| | - Cletos Mapiye
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
| |
Collapse
|
10
|
Liu S, Tu Y, Sun J, Cai P, Zhou Y, Huang Y, Zhang S, Chen W, Wang L, Du M, You W, Wang T, Wang Y, Lu Z, Shan T. Fermented mixed feed regulates intestinal microbial community and metabolism and alters pork flavor and umami. Meat Sci 2023; 201:109177. [PMID: 37023593 DOI: 10.1016/j.meatsci.2023.109177] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 03/10/2023] [Accepted: 03/28/2023] [Indexed: 04/03/2023]
Abstract
This study aimed to determine the effects of fermented mixed feed (FMF) supplementation (0%, 5% and 10%) on the intestinal microbial community and metabolism, and the compositions of volatile flavor compounds and inosine monophosphate (IMP) contents in the longissimus thoracis. In this study, 144 finishing pigs (Duroc × Berkshire × Jiaxing Black) were randomly allocated to 3 groups with 4 replicate pens per group and 12 pigs per pen. The experiment lasted 38 days after 4 days of acclimation. The 16S rRNA gene sequences and an untargeted metabolomics analysis showed FMF altered the profiles of microbes and metabolites in the colon. Heracles flash GC e-nose analysis showed that 10% FMF (treatment 3) had a greater influence on the compositions of volatile flavor compounds than 5% FMF (treatment 2). Compared to 0% FMF (treatment 1), the contents of total aldehydes, (E,E)-2,4-nonadienal, dodecanal, nonanal and 2-decenal were significantly increased by treatment 3, and treatment 3 increased IMP concentrations and gene expressions related to its synthesis. Correlations analysis showed significantly different microbes and metabolites had strong correlations with the contents of IMP and volatile flavor compounds. In conclusion, treatment 3 regulated intestinal microbial community and metabolism, that in turn altered the compositions of volatile compounds, which contributed to improving pork flavor and umami.
Collapse
Affiliation(s)
- Shiqi Liu
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Molecular Animal Nutrition (Zhejiang University), Ministry of Education, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Nutrition and Feed Science (Eastern of China), Ministry of Agriculture and Rural Affairs, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Hangzhou, Zhejiang 310058, PR China
| | - Yuang Tu
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Molecular Animal Nutrition (Zhejiang University), Ministry of Education, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Nutrition and Feed Science (Eastern of China), Ministry of Agriculture and Rural Affairs, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Hangzhou, Zhejiang 310058, PR China
| | - Jiabao Sun
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, PR China
| | - Peiran Cai
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Molecular Animal Nutrition (Zhejiang University), Ministry of Education, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Nutrition and Feed Science (Eastern of China), Ministry of Agriculture and Rural Affairs, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Hangzhou, Zhejiang 310058, PR China
| | - Yanbing Zhou
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Molecular Animal Nutrition (Zhejiang University), Ministry of Education, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Nutrition and Feed Science (Eastern of China), Ministry of Agriculture and Rural Affairs, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Hangzhou, Zhejiang 310058, PR China
| | - Yuqin Huang
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Molecular Animal Nutrition (Zhejiang University), Ministry of Education, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Nutrition and Feed Science (Eastern of China), Ministry of Agriculture and Rural Affairs, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Hangzhou, Zhejiang 310058, PR China
| | - Shu Zhang
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Molecular Animal Nutrition (Zhejiang University), Ministry of Education, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Nutrition and Feed Science (Eastern of China), Ministry of Agriculture and Rural Affairs, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Hangzhou, Zhejiang 310058, PR China
| | - Wentao Chen
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Molecular Animal Nutrition (Zhejiang University), Ministry of Education, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Nutrition and Feed Science (Eastern of China), Ministry of Agriculture and Rural Affairs, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Hangzhou, Zhejiang 310058, PR China
| | - Liyi Wang
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Molecular Animal Nutrition (Zhejiang University), Ministry of Education, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Nutrition and Feed Science (Eastern of China), Ministry of Agriculture and Rural Affairs, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Hangzhou, Zhejiang 310058, PR China
| | - Man Du
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Molecular Animal Nutrition (Zhejiang University), Ministry of Education, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Nutrition and Feed Science (Eastern of China), Ministry of Agriculture and Rural Affairs, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Hangzhou, Zhejiang 310058, PR China
| | - Wenjing You
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Molecular Animal Nutrition (Zhejiang University), Ministry of Education, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Nutrition and Feed Science (Eastern of China), Ministry of Agriculture and Rural Affairs, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Hangzhou, Zhejiang 310058, PR China
| | - Tenghao Wang
- Zhejiang Qinglian Food Co Ltd, Jiaxing, Zhejiang 314317, PR China
| | - Yizhen Wang
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Molecular Animal Nutrition (Zhejiang University), Ministry of Education, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Nutrition and Feed Science (Eastern of China), Ministry of Agriculture and Rural Affairs, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Hangzhou, Zhejiang 310058, PR China
| | - Zeqing Lu
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Molecular Animal Nutrition (Zhejiang University), Ministry of Education, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Nutrition and Feed Science (Eastern of China), Ministry of Agriculture and Rural Affairs, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Hangzhou, Zhejiang 310058, PR China.
| | - Tizhong Shan
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Molecular Animal Nutrition (Zhejiang University), Ministry of Education, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Nutrition and Feed Science (Eastern of China), Ministry of Agriculture and Rural Affairs, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Hangzhou, Zhejiang 310058, PR China.
| |
Collapse
|
11
|
Cho H, Park MK, Kim YS. Study on volatile compounds formed from the thermal interaction of hydrolyzed vegetable proteins with reducing sugars. Food Sci Biotechnol 2023; 32:283-298. [PMID: 36778086 PMCID: PMC9905368 DOI: 10.1007/s10068-022-01194-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 09/13/2022] [Accepted: 10/23/2022] [Indexed: 12/03/2022] Open
Abstract
Hydrolyzed vegetable proteins (HVPs) are widely used food flavorings. This study investigated the volatiles formed in thermally reacted model systems containing HVPs (made from defatted soy, corn gluten, and wheat gluten) and reducing sugars (glucose and fructose). Three types of HVPs, which had different free amino acid compositions, generated qualitatively and quantitatively different volatile compounds. In the results of principal component analysis, each thermally reacted system could be distributed according to type of HVPs and sugars. Aldehydes and pyrazines highly correlated with glucose- and fructose-containing model systems, respectively. In particular, model systems containing soy HVPs showed higher contents of sugar-degraded compounds, such as maltol, furfuryl alcohol, and cyclotene. However, some Strecker aldehydes and nitrogen-containing heterocyclic compounds, whose formation required amino acids, were more abundant in model systems containing corn and wheat HVP. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-022-01194-w.
Collapse
Affiliation(s)
- Hyunsu Cho
- Department of Food Science and Biotechnology, Ewha Womans University, Seoul, 03760 Republic of Korea
| | - Min Kyung Park
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Republic of Korea
| | - Young-Suk Kim
- Department of Food Science and Biotechnology, Ewha Womans University, Seoul, 03760 Republic of Korea
| |
Collapse
|
12
|
Comparison of Commercial Fish Proteins' Chemical and Sensory Properties for Human Consumption. Foods 2023; 12:foods12050966. [PMID: 36900483 PMCID: PMC10000493 DOI: 10.3390/foods12050966] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 02/20/2023] [Accepted: 02/22/2023] [Indexed: 03/02/2023] Open
Abstract
To stop overfishing and meet the protein needs of a growing population, more information is needed on how to use marine by-catches, by-products, and undervalued fish species for human consumption. Turning them into protein powder is a sustainable and marketable way to add value. However, more knowledge of the chemical and sensory properties of commercial fish proteins is needed to identify the challenges in developing fish derivatives. This study aimed to characterize the sensory and chemical properties of commercial fish proteins to compare their suitability for human consumption. Proximate composition, protein, polypeptide and lipid profiles, lipid oxidation, and functional properties were analyzed. The sensory profile was compiled using generic descriptive analysis, and odor-active compounds were identified with gas-chromatography-mass spectrometry-olfactometry (GC-MS/O). Results indicated significant differences in chemical and sensory properties between processing methods but not between fish species. However, the raw material had some influence in the proteins' proximate composition. Bitterness and fishiness were the main perceived off-flavors. All samples, apart from hydrolyzed collagen, had intense flavor and odor. Differences in odor-active compounds supported the sensory evaluation results. The chemical properties revealed that the lipid oxidation, peptide profile, and raw material degradation are likely affecting the sensory properties of commercial fish proteins. Limiting lipid oxidation during processing is crucial for the development of mild-tasting and -smelling products for human consumption.
Collapse
|
13
|
Li L, Zhang F, Meng X, Cui X, Ma Q, Wei Y, Liang M, Xu H. Recovery of Fatty Acid and Volatile Flavor Compound Composition in Farmed Tiger Puffer ( Takifugu rubripes) with a Fish Oil-Finishing Strategy. Mar Drugs 2023; 21:122. [PMID: 36827163 PMCID: PMC9959805 DOI: 10.3390/md21020122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 02/08/2023] [Accepted: 02/10/2023] [Indexed: 02/16/2023] Open
Abstract
Booming fish farming results in a relative shortage of fish oil (FO) supply, meaning that alternative oils are increasingly used in fish feeds, which leads to reduction of long-chain polyunsaturated fatty acids (LC-PUFAs) and other relevant changes in fish products. This study investigated the efficacy of an FO-finishing strategy in recovering the muscle quality of farmed tiger puffer. An eight-week feeding trial (growing-out period) was conducted with five experimental diets, in which graded levels (0 (control), 25, 50, 75, and 100%) of added FO were replaced by poultry oil (PO). Following the growing-out period was a four-week FO-finishing period, during which fish in all groups were fed the control diet. Dietary PO significantly decreased the muscle LC-PUFA content, whereas in general, the FO-finishing strategy recovered it to a level comparable with that of the group fed FO continuously. The recovery efficiency of EPA was higher than that of DHA. Dietary PO also led to changes of volatile flavor compounds in the muscle, such as butanol, pentenal, and hexenal, whereas the FO-finishing strategy mitigated the changes. In conclusion, the FO-finishing strategy is promising in recovering the LC-PUFA and volatile-flavor-compound composition in farmed tiger puffer after the feeding of PO-based diets.
Collapse
Affiliation(s)
- Lin Li
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
- Laboratory for Marine Fisheries Science and Food Production Processes, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
- College of Fisheries and Life Sciences, Shanghai Ocean University, Shanghai 201306, China
| | - Feiran Zhang
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
- College of Fisheries and Life Sciences, Shanghai Ocean University, Shanghai 201306, China
| | - Xiaoxue Meng
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
- College of Fisheries and Life Sciences, Shanghai Ocean University, Shanghai 201306, China
| | - Xishuai Cui
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
| | - Qiang Ma
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
| | - Yuliang Wei
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
- Laboratory for Marine Fisheries Science and Food Production Processes, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
| | - Mengqing Liang
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
- Laboratory for Marine Fisheries Science and Food Production Processes, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
| | - Houguo Xu
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
- Laboratory for Marine Fisheries Science and Food Production Processes, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
| |
Collapse
|
14
|
Li Y, Jiang S, Zhu Y, Shi W, Zhang Y, Liu Y. Effect of different drying methods on the taste and volatile compounds, sensory characteristics of Takifugu obscurus. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
|
15
|
Zhang Z, Blank I, Wang B, Cao Y. Changes in odorants and flavor profile of heat‐processed beef flavor during storage. J Food Sci 2022; 87:5208-5224. [DOI: 10.1111/1750-3841.16363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 09/18/2022] [Accepted: 09/28/2022] [Indexed: 11/11/2022]
Affiliation(s)
- Zeyu Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients Beijing Technology & Business University (BTBU) Beijing China
| | - Imre Blank
- Zhejiang Yiming Food Co. LTD Shanghai China
| | - Bei Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients Beijing Technology & Business University (BTBU) Beijing China
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients Beijing Technology & Business University (BTBU) Beijing China
| |
Collapse
|
16
|
Wu Z, Ye X, Bian F, Yu G, Gao G, Ou J, Wang Y, Li Y, Du X. Determination of the geographical origin of Tetrastigma hemsleyanum Diels & Gilg using an electronic nose technique with multiple algorithms. Heliyon 2022; 8:e10801. [PMID: 36203902 PMCID: PMC9529587 DOI: 10.1016/j.heliyon.2022.e10801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 07/08/2022] [Accepted: 09/23/2022] [Indexed: 11/15/2022] Open
Abstract
Tetrastigma hemsleyanum Diels & Gilg, an herbal medicinal plant, is planted widely in bamboo forests in southern China to promote economic benefits. Volatile compounds (VOCs) of T. hemsleyanum from different geographical regions are difficult to identify in field forests. In this study, VOCs from leaf samples of different geographical origins were analyzed using an electronic nose with 10 different sensors. Principal component analysis (PCA), partial least-squares regression (PLS), hierarchical cluster analysis (HCA), and radial basis function (RBF) neural networks were used to determine differences among different local samples. The results demonstrated that PCA achieved an accurate discrimination percentage of 91.31% for different samples and HCA separated the samples into different groups. The RBF neural network was successfully applied to predict samples with no specified localities. T. hemsleyanum samples from geographically close regions tended to group together, whereas those from distant geographical regions showed obvious differences. These results indicate that an electronic nose is an effective tool for detecting VOCs and discriminating the geographical origins of T. hemsleyanum. This study provides insights for further studies on the fast detection of VOCs from plants and effect of forests and plant herbal medicines on improving air quality.
Collapse
|
17
|
Odukoya JO, Kayitesi E, Mphahlele MP, Mungho Tata C, Gouado I, Ikhile MI, Ndinteh DT. Influence of Smoking on the Volatiles Profile of Arius parkii, Cyprinus carpio and Three Selected Sciaenidae Family Fish Species. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2119913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Johnson Oluwaseun Odukoya
- Department of Chemical Sciences, University of Johannesburg, Johannesburg, South Africa
- Department of Chemistry, The Federal University of Technology, Akure, Nigeria
| | - Eugénie Kayitesi
- Department of Food and Consumer Science, University of Pretoria, Pretoria, South Africa
| | | | - Charlotte Mungho Tata
- Department of Chemical Sciences, University of Johannesburg, Johannesburg, South Africa
| | - Inocent Gouado
- Laboratory of Food Sciences and Nutrition, Faculty of Sciences, University of Douala, Douala, Cameroon
| | | | - Derek Tantoh Ndinteh
- Department of Chemical Sciences, University of Johannesburg, Johannesburg, South Africa
| |
Collapse
|
18
|
A developed variable pressure-assisted salting process: Improving the textural, flavor, and sensory attributes in roasted duck breast. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
19
|
Effect of CO 2 on the spoilage potential of Shewanella putrefaciens target to flavour compounds. Food Chem 2022; 397:133748. [PMID: 35905618 DOI: 10.1016/j.foodchem.2022.133748] [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: 02/23/2022] [Revised: 06/23/2022] [Accepted: 07/18/2022] [Indexed: 11/20/2022]
Abstract
To investigate the regulation mechanism of CO2 (0% CO2, 20% CO2, 60% CO2, and 100% CO2) on the spoilage potential of S. putrefaciens target to flavour compounds, the metabolic activity of S. putrefaciens and the changes in flavour compounds extracted from inoculated large yellow croakers were evaluated. Results showed that CO2 significantly reduced biofilm formation capacity and suppressed synthesis of intracellular adenosine triphosphate (ATP). The production of unpleasant flavour compounds, such as total volatile basic nitrogen (TVB-N), trimethylamine (TMA), inosine (HxR), hypoxanthine (Hx), histidine, lysine, histamine, putrescine, 1-octen-3-ol, hexanal and benzaldehyde, was inhibited by CO2. The hydrolysis and oxidation of lipid in CO2-treated samples were alleviated and unsaturated fatty acids (UFAs) were in a higher percentage. In summary, CO2 efficiently reduced the spoilage potential of S. putrefaciens and contributed to better flavour quality of samples during 4 °C storage. A more effective inhibition by 100% CO2 was observed.
Collapse
|
20
|
Wang X, Le B, Na Z, Bak KH, Zhang Y, Fu Y. Off‐flavor compounds in collagen peptides from fish: Formation, detection and removal. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xilong Wang
- College of Food Science Southwest University Chongqing 400715 China
| | - Bei Le
- College of Food Science Southwest University Chongqing 400715 China
| | - Zhang Na
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of 4Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Kathrine H. Bak
- Institute of Food Safety Food Technology and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinärplatz 1 1210 Vienna Austria
| | - Yuhao Zhang
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing 400715 China
| | - Yu Fu
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing 400715 China
| |
Collapse
|
21
|
Jin Y, Yuan X, Liu J, Wen J, Cui H, Zhao G. Inhibition of cholesterol biosynthesis promotes the production of 1-octen-3-ol through mevalonic acid. Food Res Int 2022; 158:111392. [DOI: 10.1016/j.foodres.2022.111392] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 05/08/2022] [Accepted: 05/19/2022] [Indexed: 12/22/2022]
|
22
|
Zheng H, Tang H, Yang C, Chen J, Wang L, Dong Q, Shi W, Li L, Liu Y. Evaluation of the slow-release polylactic acid/polyhydroxyalkanoates active film containing oregano essential oil on the quality and flavor of chilled pufferfish (Takifugu obscurus) fillets. Food Chem 2022; 385:132693. [PMID: 35303650 DOI: 10.1016/j.foodchem.2022.132693] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 03/10/2022] [Accepted: 03/11/2022] [Indexed: 12/13/2022]
Abstract
Active packaging is an innovative and effective way to extend the shelf life of food, but few studies have focused on the effect of its active ingredients on food flavor. This study aimed to develop slow-release polylactic acid/polyhydroxyalkanoates (PLA/PHA) active packaging containing oregano essential oil (OEO) and investigate the effect of active composite packaging on the flavor and quality of pufferfish fillets. The plasticizing effect of OEO increased the elongation at break (EAB) of the films from 23.36% to 65.80%. The adsorption of montmorillonite (MMT) reduces the loss of OEO during processing. The amount of active substance (carvacrol) released from PLA/PHA/OEO/MMT film to pufferfish was 9.70 mg/kg. The pufferfish fillets packed in PLA/PHA/OEO/MMT film showed the slightest difference on the 8th day from the beginning of storage. The slow-release composite films could extend the shelf life of pufferfish fillets by 2-3 days at 4 °C ± 1 °C.
Collapse
Affiliation(s)
- Hui Zheng
- Collage of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, PR China
| | - Haibing Tang
- Collage of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, PR China
| | - Chunxiang Yang
- Collage of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, PR China
| | - Jingwen Chen
- Collage of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, PR China
| | - Li Wang
- Collage of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, PR China
| | - Qingfeng Dong
- Collage of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, PR China
| | - Wenzheng Shi
- Collage of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, PR China
| | - Li Li
- Collage of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, PR China.
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China.
| |
Collapse
|
23
|
Effect of in-the-bag dry-ageing on meat palatability and volatile compounds of cull cows and youthful steers. Meat Sci 2022; 188:108800. [DOI: 10.1016/j.meatsci.2022.108800] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 03/04/2022] [Accepted: 03/07/2022] [Indexed: 11/22/2022]
|
24
|
Liu M, Zhao X, Zhao M, Liu X, Pang Y, Zhang M. Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept. Foods 2022; 11:494. [PMID: 35205971 PMCID: PMC8870898 DOI: 10.3390/foods11040494] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 01/18/2022] [Accepted: 01/24/2022] [Indexed: 02/05/2023] Open
Abstract
The object of this study was tilapia fish that were fried in soybean oil. Volatile compounds were extracted from the fish by ASE-HVE and were studied by GC-O-MS and the AEDA analysis method. A total of 30 aroma compounds were initially determined, and these compounds contribute to the aroma of fried tilapias. The key volatile compounds in fried tilapia were quantitatively analyzed by GC-MS, and the volatile compounds in soybean-fried tilapia were studied by flavor recombination and deletion experiments. Trimethylamine, hexanal, 2,3-dimethylpyrazine, dimethyl trisulfide, trans-2-octenal, 2,3-dimethyl-5-ethylpyrazine, (E)-2-nonenal, 2-propyl-pyridine, and (E,E)-2,4-decadienal were finally determined to be the key volatile compounds in soybean-fried tilapia.
Collapse
Affiliation(s)
- Mingyuan Liu
- Department of Food Science, Guangxi University, No. 100, Daxue Road, Nanning 530004, China; (M.L.); (X.Z.); (M.Z.); (Y.P.); (M.Z.)
| | - Xiaoying Zhao
- Department of Food Science, Guangxi University, No. 100, Daxue Road, Nanning 530004, China; (M.L.); (X.Z.); (M.Z.); (Y.P.); (M.Z.)
| | - Mouming Zhao
- Department of Food Science, Guangxi University, No. 100, Daxue Road, Nanning 530004, China; (M.L.); (X.Z.); (M.Z.); (Y.P.); (M.Z.)
- College of Light Industry and Food Sciences, South China University of Technology, No. 381 Wushan Road, Guangzhou 510640, China
| | - Xiaoling Liu
- Department of Food Science, Guangxi University, No. 100, Daxue Road, Nanning 530004, China; (M.L.); (X.Z.); (M.Z.); (Y.P.); (M.Z.)
| | - Yiyang Pang
- Department of Food Science, Guangxi University, No. 100, Daxue Road, Nanning 530004, China; (M.L.); (X.Z.); (M.Z.); (Y.P.); (M.Z.)
| | - Meishuo Zhang
- Department of Food Science, Guangxi University, No. 100, Daxue Road, Nanning 530004, China; (M.L.); (X.Z.); (M.Z.); (Y.P.); (M.Z.)
| |
Collapse
|
25
|
Hu X, Li J, Zhang L, Wang H, Peng B, Hu Y, Liang Q, Tu Z. Effect of frying on the lipid oxidation and volatile substances in grass carp (
Ctenopharyngodon idellus
) fillet. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16342] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Xiang‐fei Hu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Jin‐lin Li
- National Research and Development Center of Freshwater Fish Processing Jiangxi Normal University Nanchang China
- Engineering Research Center of Freshwater Fish High‐value Utilization of Jiangxi Province Jiangxi Normal University Nanchang China
- Key Laboratory of food security testing and control Nanchang Institute for Food and Drug Control Nanchang China
| | - Lu Zhang
- National Research and Development Center of Freshwater Fish Processing Jiangxi Normal University Nanchang China
- Engineering Research Center of Freshwater Fish High‐value Utilization of Jiangxi Province Jiangxi Normal University Nanchang China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Bin Peng
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
- National Research and Development Center of Freshwater Fish Processing Jiangxi Normal University Nanchang China
- Engineering Research Center of Freshwater Fish High‐value Utilization of Jiangxi Province Jiangxi Normal University Nanchang China
| | - Yue‐ming Hu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Qing‐xi Liang
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Zong‐cai Tu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
- National Research and Development Center of Freshwater Fish Processing Jiangxi Normal University Nanchang China
- Engineering Research Center of Freshwater Fish High‐value Utilization of Jiangxi Province Jiangxi Normal University Nanchang China
| |
Collapse
|
26
|
Lee JH, Cha JY, Kim TK, Choi YS, Jang HW. Effects of a defatting process on the thermal stabilities and volatile compound profiles of proteins isolated from Protaetia brevitarsis larvae. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112095] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
27
|
Beldarrain LR, Morán L, Sentandreu MÁ, Barron LJR, Aldai N. Effect of ageing time on the volatile compounds from cooked horse meat. Meat Sci 2021; 184:108692. [PMID: 34653803 DOI: 10.1016/j.meatsci.2021.108692] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 09/27/2021] [Accepted: 10/04/2021] [Indexed: 01/05/2023]
Abstract
Volatile compounds from cooked and aged (0, 7, 14, 21 days) Hispano-Bretón horse meat (loin) were analyzed by solid-phase microextraction coupled to gas chromatography-mass spectrometry. A total of 77 volatile compounds were found, from which aldehydes were the predominant family. Most of the identified compounds had their origin in the degradation of lipids, with a negligible contribution of Maillard derived products. Odour impact ratios were calculated and used as indicators of the contribution of each compound to the total aroma and aldehydes were, in general, the major contributors to cooked horse meat aroma. Results revealed that ageing affected 15 of the volatile compounds detected. From them, hexadecanal and 2- and 3-methylbutanal significantly increased during ageing, presumably affecting the cooked meat odour as these have considerable odorant impact. Under the present study conditions, periods longer than 14 days would be necessary for significant changes in the volatile profile of cooked horse meat.
Collapse
Affiliation(s)
- Lorea R Beldarrain
- Lactiker Research Group, Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain
| | - Lara Morán
- Lactiker Research Group, Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain
| | | | - Luis Javier R Barron
- Lactiker Research Group, Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain
| | - Noelia Aldai
- Lactiker Research Group, Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain.
| |
Collapse
|
28
|
Liu C, Li W, Lin B, Yi S, Ye B, Mi H, Li J, Wang J, Li X. Effects of ozone water rinsing on protein oxidation, color, and aroma characteristics of grass carp (
Ctenopharyngodon idellus
) surimi. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15811] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Cikun Liu
- National R & D Branch Centre for Surimi and Surimi Products Processing College of Food Science and Technology Bohai University Jinzhou China
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi, Jiangsu China
| | - Wenxie Li
- National R & D Branch Centre for Surimi and Surimi Products Processing College of Food Science and Technology Bohai University Jinzhou China
| | - Boyan Lin
- National R & D Branch Centre for Surimi and Surimi Products Processing College of Food Science and Technology Bohai University Jinzhou China
| | - Shumin Yi
- National R & D Branch Centre for Surimi and Surimi Products Processing College of Food Science and Technology Bohai University Jinzhou China
| | - Beibei Ye
- National R & D Branch Centre for Surimi and Surimi Products Processing College of Food Science and Technology Bohai University Jinzhou China
| | - Hongbo Mi
- National R & D Branch Centre for Surimi and Surimi Products Processing College of Food Science and Technology Bohai University Jinzhou China
| | - Jianrong Li
- National R & D Branch Centre for Surimi and Surimi Products Processing College of Food Science and Technology Bohai University Jinzhou China
| | - Jinxiang Wang
- National R & D Branch Centre for Surimi and Surimi Products Processing College of Food Science and Technology Bohai University Jinzhou China
| | - Xuepeng Li
- National R & D Branch Centre for Surimi and Surimi Products Processing College of Food Science and Technology Bohai University Jinzhou China
| |
Collapse
|
29
|
Analysis of aroma-active compounds in bighead carp head soup and their influence on umami of a model soup. Microchem J 2021. [DOI: 10.1016/j.microc.2021.106436] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
30
|
Aitta E, Marsol-Vall A, Damerau A, Yang B. Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring ( Clupea harengus membras). Foods 2021; 10:foods10081811. [PMID: 34441588 PMCID: PMC8392381 DOI: 10.3390/foods10081811] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 07/28/2021] [Accepted: 07/29/2021] [Indexed: 12/17/2022] Open
Abstract
Baltic herring (Clupea harengus membras) is one of the most abundant commercially caught fish species from the Baltic Sea. Despite the high content of fat and omega-3 fatty acids, the consumption of Baltic herring has decreased dramatically over the last four decades, mostly due to the small sizes and difficulty in processing. At the same time there is an increasing global demand for fish and fish oil rich in omega-3 fatty acids. This study aimed to investigate enzyme-assisted oil extraction as an environmentally friendly process for valorizing the underutilized fish species and by-products to high quality fish oil for human consumption. Three different commercially available proteolytic enzymes (Alcalase®, Neutrase® and Protamex®) and two treatment times (35 and 70 min) were investigated in the extraction of fish oil from whole fish and by-products from filleting of Baltic herring. The oil quality and stability were studied with peroxide- and p-anisidine value analyses, fatty acid analysis with GC-FID, and volatile compounds with HS-SPME-GC-MS. Overall, longer extraction times led to better oil yields but also increased oxidation of the oil. For whole fish, the highest oil yields were from the 70-min extractions with Neutrase and Protamex. Protamex extraction with 35 min resulted in the best fatty acid composition with the highest content of eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) but also increased oxidation compared to treatment with other enzymes. For by-products, the highest oil yield was obtained from the 70-min extraction with Protamex without significant differences in EPA and DHA contents among the oils extracted with different enzymes. Oxidation was lowest in the oil produced with 35-min treatment using Neutrase and Protamex. This study showed the potential of using proteolytic enzymes in the extraction of crude oil from Baltic herring and its by-products. However, further research is needed to optimize enzymatic processing of Baltic herring and its by-products to improve yield and quality of crude oil.
Collapse
|
31
|
Contribution of the volatile components from fresh egg, adult female and male of Pestarella tyrrhena to odour production. PHYSICAL SCIENCES REVIEWS 2021. [DOI: 10.1515/psr-2020-0144] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Abstract
Shrimps, including Pestarella tyrrhena, are highly susceptible to deterioration whereas odour production has been indicated as one of the factors determining the perishability and bait potential of shrimps. In this study, volatile components generated from fresh egg, adult female and male of P. tyrrhena were assessed using two-dimensional gas chromatography coupled to time-of-flight mass spectrometry to understand their contribution to odour production. Alkenes, alkynes, alcohols, aldehydes, a ketone, acids, esters, an amine, sulphur-containing and miscellaneous compounds were detected. Meanwhile, adult females and males of P. tyrrhena had a higher number of these volatile compounds. The detection of 2-methyl propan-1-ol with pungent odour only in the male sample of P. tyrhenna suggests that the male of this shrimp species may not completely attract fishes to hooks. Overall, the study established shrimp developmental stage and sex as additional factors influencing the production of volatile compounds, flavour/aroma/odour and fishing bait attributes of P. tyrrhena. Detection of N-nitrosodimethylamine (a carcinogen) in the shrimp samples, particularly the adult male, calls for caution in their direct human consumption and use as fishing bait.
Collapse
|
32
|
Zhou Z, Wang M, Yang J, Liu B, Li L, Shi Y, Pu F, Xu P. Genome-wide association analysis reveals genetic variations and candidate genes associated with growth-related traits and condition factor in Takifugu bimaculatus. REPRODUCTION AND BREEDING 2021. [DOI: 10.1016/j.repbre.2021.05.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
|
33
|
Effect of Feeding Barley, Corn, and a Barley/Corn Blend on Beef Composition and End-Product Palatability. Foods 2021; 10:foods10050977. [PMID: 33946945 PMCID: PMC8146225 DOI: 10.3390/foods10050977] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2021] [Revised: 04/21/2021] [Accepted: 04/27/2021] [Indexed: 11/17/2022] Open
Abstract
This study evaluated the relationship among palatability attributes, volatile compounds, and fatty acid (FA) profiles in meat from barley, corn, and blended (50:50, barley and corn) grain-fed steers. Multiple correspondence analysis with three dimensions (Dim) explained 62.2% of the total variability among samples. The Dim 1 and 2 (53.3%) separated pure from blended grain-fed beef samples. Blended grain beef was linked to a number of volatiles including (E,E)-2,4-decadienal, hexanal, 1-octen-3-ol, and 2,3-octanedione. In addition, blended grain-fed beef was linked to fat-like and rancid flavors, stale-cardboard, metallic, cruciferous, and fat-like aroma descriptors, and negative categories for flavor intensity (FI), off-flavor, and tenderness. A possible combination of linoleic and linolenic acids in the blended diet, lower rumen pH, and incomplete biohydrogenation of blended grain-fed polyunsaturates could have increased (p ≤ 0.05) long-chain n-6 fatty acids (LCFA) in blended grain-fed beef, leading to more accumulation of FA oxidation products in the blended than in barley and corn grain-fed meat samples. The Dim 3 (8.9%) allowed corn separation from barley grain beef. Barley grain-fed beef was mainly linked to alkanes and beef positive FI, whereas corn grain-fed beef was associated with pyrazines, in addition to aldehydes related to n-6 LCFA oxidation.
Collapse
|
34
|
Vilar EG, O'Sullivan MG, Kerry JP, Kilcawley KN. A chemometric approach to characterize the aroma of selected brown and red edible seaweeds / extracts. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1228-1238. [PMID: 32790090 DOI: 10.1002/jsfa.10735] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 07/17/2020] [Accepted: 08/13/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Information pertaining to the aromatic profile of seaweeds and seaweed extracts can provide evidence regarding their potential suitability as ingredients in processed foods. To date only limited material has been available on the volatile profiles of some seaweed species. Others in this study have not previously been described. The volatile profiles of dried brown (Himanthalia elongata, Undaria pinnatifida, Alaria esculenta) and red (Porphyra umbilicalis, Palmaria palmata) seaweeds, and a brown seaweed extract (fucoxanthin) from Laminaria japonica were investigated using a chemometric approach to collate data from volatile gas chromatography - mass spectrometry (GC-MS), direct sensory aroma evaluation, and gas-chromatography - olfactometry (GC-O) to obtain a better understanding of their volatile profile and sensory perception. RESULTS More than 100 volatile compounds were identified by static headspace solid phase micro-extraction (HS-SPME) and thermal desorption gas chromatography - mass spectrometry (TD GC-MS). Brown seaweeds were characterized by 'grassy/herbal/floral', 'fruity', and 'fatty' aromas, red seaweeds by 'green/vegetable', 'mushroom/earthy' and 'sweet/buttery' aromas, and the fucoxanthin extract by 'rancid' and 'nutty' aromas with an overall lower intensity. Heptanal appeared to be a major odor-active compound in all samples. Other volatiles were more characteristic of each individual seaweed: hexanal, (E,Z)-2,6-nonadienal and 2-pentylfuran for H. elongata; ethyl butanoate and 2,3-butanedione for U. pinnatifida; 6-dimethylpyrazine, (E,Z)-2,6-nonadienal and sulactone for P. palmata; 1-octen-3-ol for P. umbilicalis, heptanone for A. esculenta, and 2-furanmethanol for fucoxanthin. CONCLUSION Brown and red seaweeds had distinct sensory properties with individual seaweeds having differing volatiles and odorants. This study provides additional information that can contribute to the development of products incorporating dried seaweeds / extracts that are more acceptable to the consumer. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Elena Garicano Vilar
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Cork, Ireland
- Sensory Group, School of Food and Nutritional Science, University College Cork, Cork, Ireland
| | - Maurice G O'Sullivan
- Sensory Group, School of Food and Nutritional Science, University College Cork, Cork, Ireland
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Kieran N Kilcawley
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Cork, Ireland
| |
Collapse
|
35
|
Li X, Liu Y, Wang Y, Wang J, Xu Y, Yi S, Zhu W, Mi H, Li T, Li J. Combined ultrasound and heat pretreatment improve the enzymatic hydrolysis of clam (Aloididae aloidi) and the flavor of hydrolysates. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102596] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
|
36
|
Jin J, Nguyen TTH, Humayun S, Park S, Oh H, Lim S, Mok IK, Li Y, Pal K, Kim D. Characteristics of sourdough bread fermented with Pediococcus pentosaceus and Saccharomyces cerevisiae and its bio-preservative effect against Aspergillus flavus. Food Chem 2020; 345:128787. [PMID: 33310248 DOI: 10.1016/j.foodchem.2020.128787] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 11/10/2020] [Accepted: 11/29/2020] [Indexed: 12/11/2022]
Abstract
Six lactic acid bacteria (LAB) and four yeast strains were isolated from Pyeongchang spontaneous sourdough. In combination with the segregated Saccharomycopsis fibuligera and Saccharomyces cerevisiae, Pediococcus pentosaceus was employed for sourdough bread starters because of its antifungal action against Aspergillus flavus. The sourdough bread fermented with P. pentosaceus and S. cerevisiae displayed 56.4% ± 5.5% antifungal movement counter to A. flavus expansion at 96 h. The concentration of lactic and acetic acids in the sourdough bread was 4.5- and 1.6-folds above the control bread, respectively, contributing to the balanced sensory properties with a fermentation quotient (FQ) of 2.08-2.86. SPME- GC/MS newly distinguished twenty-two volatile compounds including six aldehydes, five alcohols, one phenol, three ketones, one acid, and six esters. The results suggest the P. pentosaceus and S. cerevisiae combination as promising sourdough starters for making enhanced quality bread free of preservatives.
Collapse
Affiliation(s)
- Juhui Jin
- Institute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Republic of Korea.
| | - Thi Thanh Hanh Nguyen
- Institute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Republic of Korea.
| | - Sanjida Humayun
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Republic of Korea.
| | - SungHoon Park
- SPC Research Institute of Food and Biotechnology, Seoul National University, Gwanak-ro1, Gwanak-gu, Seoul 08826, Republic of Korea.
| | - Hyewon Oh
- SPC Research Institute of Food and Biotechnology, Seoul National University, Gwanak-ro1, Gwanak-gu, Seoul 08826, Republic of Korea.
| | - Sangyong Lim
- Radiation Research Division, Korea Atomic Energy Research Institute, Jeongeup 56212, Republic of Korea.
| | - Il-Kyoon Mok
- Institute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Republic of Korea.
| | - Yan Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| | - Kunal Pal
- Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela 769008, India
| | - Doman Kim
- Institute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Republic of Korea; Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Republic of Korea.
| |
Collapse
|
37
|
Odukoya JO, Kayitesi E, Mphahlele MP, Tata CM, Njinkoue JM, Gouado I, Ikhile MI, Ndinteh DT. Effect of processing methods on the volatile components of
Ethmalosa fimbriata
using a two‐dimensional gas chromatography‐time‐of‐flight mass spectrometry (GC × GC‐TOF‐MS) technique. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15110] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Johnson Oluwaseun Odukoya
- Department of Chemical Sciences University of Johannesburg Johannesburg South Africa
- Department of Chemistry The Federal University of Technology Akure Nigeria
| | - Eugénie Kayitesi
- Department of Food and Consumer Science University of Pretoria Pretoria South Africa
| | | | - Charlotte Mungho Tata
- Department of Chemical Sciences University of Johannesburg Johannesburg South Africa
| | - Jean Michel Njinkoue
- Laboratory of Food Sciences and Nutrition Faculty of Sciences University of Douala Douala Cameroon
| | - Inocent Gouado
- Laboratory of Food Sciences and Nutrition Faculty of Sciences University of Douala Douala Cameroon
| | | | - Derek Tantoh Ndinteh
- Department of Chemical Sciences University of Johannesburg Johannesburg South Africa
| |
Collapse
|
38
|
Wang XY, Ma YJ, Guo Y, Luo XL, Du M, Dong L, Yu P, Xu XB. Reinvestigation of 2-acetylthiazole formation pathways in the Maillard reaction. Food Chem 2020; 345:128761. [PMID: 33310557 DOI: 10.1016/j.foodchem.2020.128761] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 10/15/2020] [Accepted: 11/27/2020] [Indexed: 11/18/2022]
Abstract
2-Acetylthiazole possesses a nutty, cereal-like and popcorn-like aroma and a low odor threshold, and this compound has been identified in some processed foods, while the formation pathway of 2-acetylthiazole has not been clearly elucidated. Here, a model reaction of d-glucose and l-cysteine was constructed to investigate the formation pathway of 2-acetylthiazole. l-Cysteine, d-glucose and the corresponding intermediates, namely, dicarbonyl compounds (DCs), were involved in the formation of 2-acetylthiazole and detected by high-performance liquid chromatography with tandem mass spectrometry (HPLC-MS/MS), high-performance ion chromatography (HPIC) and HPLC, respectively. The carbon module labeling (CAMOLA) technique revealed that the C-4 and C-5 of 2-acetylthiazole were derived from the carbons of glucose. The potential of glyoxal, which is degraded by glucose, to form 2-acetylthiazole was revealed for the first time. A novel route to form 2-acetylthiazole by the reaction of glyoxal and methylglyoxal produced by d-glucose with H2S and NH3 produced by l-cysteine was proposed.
Collapse
Affiliation(s)
- Xiao-Yuan Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yun-Jiao Ma
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yu Guo
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xiao-Lin Luo
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Ming Du
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Liang Dong
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Pei Yu
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116036, China.
| | - Xian-Bing Xu
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
| |
Collapse
|
39
|
Tayengwa T, Chikwanha OC, Neethling J, Dugan MER, Mutsvangwa T, Mapiye C. Polyunsaturated fatty acid, volatile and sensory profiles of beef from steers fed citrus pulp or grape pomace. Food Res Int 2020; 139:109923. [PMID: 33509490 DOI: 10.1016/j.foodres.2020.109923] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 11/11/2020] [Accepted: 11/22/2020] [Indexed: 02/07/2023]
Abstract
The present study compared the effects of feeding dried grape pomace (DGP) or citrus pulp (DCP) at 150 g/kg dry matter compared to a control diet on major polyunsaturated fatty acids (PUFA), volatile and sensory profiles of beef. Feeding DGP or DCP diets to Angus steers for 90 d increased the proportions of C18:2n-6, C20:4n-6, C18:3n-3, total conjugated linoleic acid (CLA), n-3 and n-6 PUFA in muscle. Control-fed beef had greater concentrations of C18:1n-9, total aldehydes, ketones, and alcohols compared to DCP and DGP. Feeding DGP and DCP diets produced less tender beef than control. Overall, finishing steers on diets containing DGP or DCP compared to control increased proportions of total CLA, n-3 and n-6 PUFA, and reduced concentrations of aldehydes, ketones, and alcohols, but did not affect beef sensory attributes except for a slight reduction in tenderness.
Collapse
Affiliation(s)
- Tawanda Tayengwa
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Obert C Chikwanha
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Jeannine Neethling
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Michael E R Dugan
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada
| | - Timothy Mutsvangwa
- Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK, Canada
| | - Cletos Mapiye
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
| |
Collapse
|
40
|
Wu J, Chen X, Chen B, Pan N, Qiao K, Wu G, Liu Z. Collaborative analysis combining headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS) and intelligent (electronic) sensory systems to evaluate differences in the flavour of cultured pufferfish. FLAVOUR FRAG J 2020. [DOI: 10.1002/ffj.3628] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Jingna Wu
- Xiamen Key Laboratory of Marine Medicinal Natural Products Resources Xiamen Medical College Xiamen P. R. China
- Fujian Universities and Colleges Engineering Research Center of Marine Biopharmaceutical Resources Xiamen Medical College Xiamen P. R. China
| | - Xiaoting Chen
- Fisheries Research Institute of Fujian Xiamen P. R. China
| | - Bei Chen
- Fisheries Research Institute of Fujian Xiamen P. R. China
| | - Nan Pan
- Fisheries Research Institute of Fujian Xiamen P. R. China
| | - Kun Qiao
- Fisheries Research Institute of Fujian Xiamen P. R. China
| | - Gang Wu
- Xiamen Key Laboratory of Marine Medicinal Natural Products Resources Xiamen Medical College Xiamen P. R. China
- Fujian Universities and Colleges Engineering Research Center of Marine Biopharmaceutical Resources Xiamen Medical College Xiamen P. R. China
| | - Zhiyu Liu
- Fisheries Research Institute of Fujian Xiamen P. R. China
| |
Collapse
|
41
|
Liang S, Zhang T, Fu X, Zhu C, Mou H. Partially degraded chitosan-based flocculation to achieve effective deodorization of oyster (Crassostrea gigas) hydrolysates. Carbohydr Polym 2020; 234:115948. [PMID: 32070498 DOI: 10.1016/j.carbpol.2020.115948] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 11/27/2019] [Accepted: 02/03/2020] [Indexed: 10/25/2022]
Abstract
Aquatic protein hydrolysates are usually associated with unpleasant odors and high fat content, which seriously restricts their industrial utilization. In this study, chitosans with different molecular weights produced by hydrogen peroxide degradation were applied to establish a flocculation method, using for the deodorization and defatting of oyster (Crassostrea gigas) hydrolysates. GC-MS analysis showed that the method markedly decreased the content of the fishy odor constituents. Up to 92 % fat and part of the heavy metals were effectively removed. Protein recovery percentage and solid recovery percentage were 83.43 ± 0.35 % and 76.36 ± 0.52 %, respectively, at the optimum dose (150 mg/L) of chitosan (83 % of deacetylation degree, 77 kDa). Thus, chitosan flocculation-coupled centrifugation (5000g, 1 min) can effectively solve the current drawbacks of engineering disc centrifuges and can be industrially used for defatting and deodorization during aquatic food processing.
Collapse
Affiliation(s)
- Shanquan Liang
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China
| | - Tan Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China
| | - Xiaodan Fu
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China
| | - Changliang Zhu
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China
| | - Haijin Mou
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China.
| |
Collapse
|
42
|
Mass spectrometry-based metabolomics approach to reveal differential compounds in pufferfish soups: Flavor, nutrition, and safety. Food Chem 2019; 301:125261. [DOI: 10.1016/j.foodchem.2019.125261] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2019] [Revised: 07/05/2019] [Accepted: 07/25/2019] [Indexed: 12/15/2022]
|
43
|
Effect of heat processing on the nutrient composition, colour, and volatile odour compounds of the long-horned grasshopper Ruspolia differens serville. Food Res Int 2019; 129:108831. [PMID: 32036901 DOI: 10.1016/j.foodres.2019.108831] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2019] [Revised: 11/07/2019] [Accepted: 11/15/2019] [Indexed: 01/29/2023]
Abstract
Heat processing is commonly used to prepare edible insects for consumption. This study aimed at determining the effect of boiling and subsequent oven roasting on Ruspolia differens' nutrient composition, colour and odor compounds. Boiling leads to: a significant increase in protein and decrease in fat content on a dry matter basis; a minimal influence on its amino and fatty acids profile; a significant reduction in its ash content due to leaching of phosphorus, potassium and sodium; a significant increase in iron, zinc, copper, manganese and calcium content; and a fivefold reduction in the amount of vitamin B12. Roasting leads to a relative increase in the amount of calcium and trace mineral elements but doesn't affect other nutrients. Roasting results into a more uniform colour intensity when green and brown polymorphs are roasted together. Lipid oxidation is responsible for the colour and aroma of heat processed R. differens.
Collapse
|
44
|
Chotphruethipong L, Aluko RE, Benjakul S. Enhanced Asian sea bass skin defatting using porcine lipase with the aid of pulsed electric field pretreatment and vacuum impregnation. Process Biochem 2019. [DOI: 10.1016/j.procbio.2019.08.012] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
45
|
Zhao Y, Zhang M, Devahastin S, Liu Y. Progresses on processing methods of umami substances: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.09.012] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
46
|
Wang SS, Yu Y, Sun Y, Liu N, Zhou DQ. Comparison of Physicochemical Characteristics and Fibril Formation Ability of Collagens Extracted from the Skin of Farmed River Puffer ( Takifugu obscurus) and Tiger Puffer ( Takifugu rubripes). Mar Drugs 2019; 17:E462. [PMID: 31394862 PMCID: PMC6723254 DOI: 10.3390/md17080462] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Revised: 08/03/2019] [Accepted: 08/05/2019] [Indexed: 12/18/2022] Open
Abstract
Acid-soluble collagen (ASC) and pepsin-soluble collagen (PSC) from the skin of river puffer (ASC-RP and PSC-RP) and tiger puffer (ASC-TP and PSC-TP) were extracted and physicochemically examined. Denaturation temperature (Td) for all the collagens was found to be 25.5-29.5 °C, which was lower than that of calf skin collagen (35.9 °C). Electrophoretic patterns indicated all four samples were type I collagen with molecular form of (α1)2α2. FTIR spectra confirmed the extracted collagens had a triple-helical structure, and that the degree of hydrogen bonding in ASC was higher than PSC. All the extracted collagens could aggregate into fibrils with D-periodicity. The fibril formation rate of ASC-RP and PSC-RP was slightly higher than ASC-TP and PSC-TP. Turbidity analysis revealed an increase in fibril formation rate when adding a low concentration of NaCl (less than 300 mM). The fibril formation ability was suppressed with further increasing of NaCl concentration, as illustrated by a reduction in the turbidity and formation degree. SEM analysis confirmed the well-formed interwoven structure of collagen fibrils after 24 h of incubation. Summarizing the experimental results suggested that the extracted collagens from the skin of river puffer and tiger puffer could be considered a viable substitute to mammalian-derived collagens for further use in biomaterial applications.
Collapse
Affiliation(s)
- Shan-Shan Wang
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
| | - Ying Yu
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
| | - Yong Sun
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
| | - Nan Liu
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
| | - De-Qing Zhou
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China.
- Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao 266237, China.
| |
Collapse
|
47
|
Zhang Y, Ma X, Dai Z. Comparison of nonvolatile and volatile compounds in raw, cooked, and canned yellowfin tuna (
Thunnus albacores
). J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14111] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Yiqi Zhang
- Key Laboratory of Aquatic Products Processing of Zhejiang Province, Institute of Seafood Zhejiang Gongshang University Hangzhou P.R. China
| | - Xuting Ma
- Key Laboratory of Aquatic Products Processing of Zhejiang Province, Institute of Seafood Zhejiang Gongshang University Hangzhou P.R. China
| | - Zhiyuan Dai
- Key Laboratory of Aquatic Products Processing of Zhejiang Province, Institute of Seafood Zhejiang Gongshang University Hangzhou P.R. China
| |
Collapse
|
48
|
Chotphruethipong L, Aluko RE, Benjakul S. Effect of Pulsed Electric Field-Assisted Process in Combination with Porcine Lipase on Defatting of Seabass Skin. J Food Sci 2019; 84:1799-1805. [PMID: 31218694 DOI: 10.1111/1750-3841.14687] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2019] [Revised: 05/09/2019] [Accepted: 05/13/2019] [Indexed: 01/09/2023]
Abstract
Defatting of seabass skins using pulsed electric field (PEF)-assisted process at different electric field strengths (16 and 24 kV/cm) and times (36, 72, and 108 ms) in combination with porcine pancreas lipase (PPL) at 25 U/g dry matter was investigated. PEF-treated skin at 24 kV/cm for 72 ms followed by PPL treatment removed 86.93% lipids. PEF-treated skin was further optimized for lipid reduction by response surface methodology. Central composite design was adopted to establish treatments based on two independent variables, involving PPL concentration (30 to 55 U/g dry matter) and hydrolysis time (60 to 180 min). Second-order polynomial model was used for predicting the response. The highest lipid removal (91.96 ± 1.70%) was attained when the optimal condition (42.36 PPL units/g dry skin matter for 139.78 min) was used. The experiment value was in accordance with the predicted value. PEF-PPL-treated skin had lower monounsaturated and polyunsaturated fatty acids than the solvent-extracted skin (P < 0.05). When PEF-PPL-treated skin was hydrolyzed using papain at 0.30 U/g dry matter, lower fishy odor/flavor of resulting hydrolyzed collagen (PEF-PPL-HC) was found than other samples (P < 0.05). Lower total volatile compounds were also obtained in PEF-PPL-HC sample. Thus, the use of PEF pretreatment along with PPL before papain hydrolysis effectively prevented the formation of fishy odor/flavor in hydrolyzed collagen from seabass skin. PRACTICAL APPLICATION: Fishy odor/flavor caused by lipid oxidation of fish skin hydrolysates limits their applications in foods. Defatting process is the significant step for skin pretreatment. Although several methods could remove lipids from fish skins, either by lipase or solvent extraction, fishy odor/flavor is still detected in hydrolysate. Pulsed electric field-assisted process in combination with porcine lipase is another approach that can be used to enhance efficiency via electroporation, causing the loosened skin matrix and facilitating the migration of lipase into the skin. Consequently, the resulting hydrolysate might have the lowered fishy odor/flavor and could be used in foods, especially for fortification.
Collapse
Affiliation(s)
- Lalita Chotphruethipong
- Dept. of Food Technology, Faculty of Agro-Industry, Prince of Songkla Univ., Hat Yai, Songkhla, 90112, Thailand
| | - Rotimi E Aluko
- Dept. of Food and Human Nutritional Sciences, Univ. of Manitoba, Winnipeg, Manitoba, Canada, R3T 2N2
| | - Soottawat Benjakul
- Dept. of Food Technology, Faculty of Agro-Industry, Prince of Songkla Univ., Hat Yai, Songkhla, 90112, Thailand
| |
Collapse
|
49
|
Mu H, Gao H, Chen H, Fang X, Zhou Y, Wu W, Han Q. Study on the Volatile Oxidation Compounds and Quantitative Prediction of Oxidation Parameters in Walnut (
Carya cathayensis
Sarg.) Oil. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800521] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Honglei Mu
- Food Science InstituteZhejiang Academy of Agricultural ScienceKey Laboratory of Post‐Harvest Handling of Fruits of the Ministry of AgricultureKey Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouZhejiang310021China
| | - Haiyan Gao
- Food Science InstituteZhejiang Academy of Agricultural ScienceKey Laboratory of Post‐Harvest Handling of Fruits of the Ministry of AgricultureKey Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouZhejiang310021China
| | - Hangjun Chen
- Food Science InstituteZhejiang Academy of Agricultural ScienceKey Laboratory of Post‐Harvest Handling of Fruits of the Ministry of AgricultureKey Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouZhejiang310021China
| | - Xiangjun Fang
- Food Science InstituteZhejiang Academy of Agricultural ScienceKey Laboratory of Post‐Harvest Handling of Fruits of the Ministry of AgricultureKey Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouZhejiang310021China
| | - Yongjun Zhou
- Food Science InstituteZhejiang Academy of Agricultural ScienceKey Laboratory of Post‐Harvest Handling of Fruits of the Ministry of AgricultureKey Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouZhejiang310021China
| | - Weijie Wu
- Food Science InstituteZhejiang Academy of Agricultural ScienceKey Laboratory of Post‐Harvest Handling of Fruits of the Ministry of AgricultureKey Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouZhejiang310021China
| | - Qiang Han
- Food Science InstituteZhejiang Academy of Agricultural ScienceKey Laboratory of Post‐Harvest Handling of Fruits of the Ministry of AgricultureKey Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouZhejiang310021China
| |
Collapse
|
50
|
Han D, Mi S, Zhang CH, Li J, Song HL, Fauconnier ML, Tyteca E. Characterization and Discrimination of Chinese Marinated Pork Hocks by Volatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose and Chemometrics. Molecules 2019; 24:E1385. [PMID: 30970544 PMCID: PMC6479604 DOI: 10.3390/molecules24071385] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2019] [Revised: 04/01/2019] [Accepted: 04/08/2019] [Indexed: 11/16/2022] Open
Abstract
The primary aim of this study was to investigate volatile constituents for the differentiation of Chinese marinated pork hocks from four local brands, Dahongmen (DHM), Daoxiangcun (DXC), Henghuitong (HHT) and Tianfuhao (TFH). To this end the volatile constituents were evaluated by gas chromatography-mass spectrometry/olfactometry (GC-MS/O), electronic nose (E-nose) and chemometrics. A total of 62 volatile compounds were identified and quantified in all pork hocks, and 24 of them were considered as odour-active compounds because their odour activity values (OAVs) were greater than 1. Hexanal (OAV at 3.6⁻20.3), octanal (OAV at 30.3⁻47.5), nonanal (OAV at 68.6⁻166.3), 1,8-cineole (OAV at 36.4⁻133.3), anethole (OAV at 5.9⁻28.3) and 2-pentylfuran (OAV at 3.5⁻29.7) were the key odour-active compounds contributing to the integral flavour of the marinated pork hocks. According to principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) of GC-MS/O and E-nose data, the results showed that the marinated pork hocks were clearly separated into three groups: DHM, HHT, and DXC-TFH. Nine odour-active compounds, heptanal, nonanal, 3-carene, d-limonene, β-phellandrene, p-cymene, eugenol, 2-ethylfuran and 2-pentylfuran, were determined to represent potential flavour markers for the discrimination of marinated pork hocks. This study indicated the feasibility of using GC-MS/O coupled with the E-nose method for the differentiation of the volatile profile in different brands of marinated pork hocks.
Collapse
Affiliation(s)
- Dong Han
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
- Gembloux Agro-bio Technology, University of Liege, 25030 Gembloux, Belgium.
| | - Si Mi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Chun-Hui Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Juan Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Huan-Lu Song
- Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China.
| | | | - Eva Tyteca
- Gembloux Agro-bio Technology, University of Liege, 25030 Gembloux, Belgium.
| |
Collapse
|