1
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Li Y, Qi X, Fan C, Fan Y, Zhang H, Zhang J, Hou H. Novel synergistic cross-linking ameliorate ready-to-eat sea cucumber deterioration and its quantum chemical analysis. Food Chem 2024; 439:138097. [PMID: 38061304 DOI: 10.1016/j.foodchem.2023.138097] [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: 09/01/2023] [Revised: 11/12/2023] [Accepted: 11/25/2023] [Indexed: 01/10/2024]
Abstract
Synergistic cross-linkers could improve the taste acceptability of ready-to-eat sea cucumber (RSC). Besides, the hardness of RSC was increased by 331.00% and 266.87% after synergistic cross-linking. Synergistic cross-linking treatment could ameliorate the non-enzymatic degradation of RSC collagen and polysaccharides. Gaussian calculations results showed that dipeptides containing asparagine residues may have different reaction pathways. The main cleavage pathways of CH3CO-Asn-Gly-NHCH3 (NG) might be water-assisted side chain cyclization, stepwise cyclamide hydrolysis via a Gemdiol Intermediate, deamination, and peptide bond breakage. The relative free energy of cyclamide hydrolysis process of NG was increased by 8.2 kcal/mol after synergistic cross-linking. The mass spectrometry results showed that typical peptides could cleavage at NG, CH3CO-Asn-Lys-NHCH3 (NK) and CH3CO-Asn-Leu-NHCH3 (NL) sites after heating, which justified the breakage pattern of peptides in Gaussian calculations. It can offer a comprehensive theoretical basis for the processing of the ready-to-eat sea cucumber with storage stability.
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Affiliation(s)
- Yanyan Li
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Xin Qi
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Chaozhong Fan
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Yan Fan
- College of Marine Life Sciences, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province 266003, PR China
| | - Hongwei Zhang
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China; Technology Center of Qingdao Customs District, No. 83, Xinyue Road, Qingdao, Shandong Province 266109, PR China
| | - Jiangjiang Zhang
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Hu Hou
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China; Laboratory for Marine Drugs and Bioproducts, Laoshan Laboratory, Qingdao, Shandong Province 266237, PR China; Sanya Oceanographic Institution, Ocean University of China, Sanya, Hainan Province 572024, PR China.
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2
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Fan X, Zhu J, Zhu Y, Duan C, Sun P, Chen Q, Kong B, Wang H. Oregano essential oil encapsulated in zein-pectin-chitosan nanoparticles to improve the storage quality of Harbin red sausage. Int J Biol Macromol 2024; 266:131322. [PMID: 38574924 DOI: 10.1016/j.ijbiomac.2024.131322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 02/22/2024] [Accepted: 03/30/2024] [Indexed: 04/06/2024]
Abstract
In this study, the effect of oregano essential oil loaded in zein-pectin-chitosan (Zein-PC-CS-OEO) nanoparticles on the quality of Harbin red sausage during storage was examined. Zein-PC-CS-OEO nanoparticles exhibit the better encapsulation efficiency, antioxidant and antibacterial properties than these of other prepared nanoparticles, which were subsequently incorporated into Harbin red sausage with different concentrations. The physicochemical properties, bacterial community structure, and flavor characteristics of the Harbin red sausage were determined. Both thiobarbituric acid values and the growth of dominant spoilage bacteria in Harbin red sausage are inhibited by Zein-PC-CS-OEO nanoparticles, while the total aerobic bacteria count is reduced. These results indicate that the storage quality of Harbin red sausage is improved by Zein-PC-CS-OEO nanoparticles. It is worth noting that the shelf life of Harbin red sausage supplemented with 0.1 % Zein-PC-CS-OEO nanoparticles is extended to 9 d, and the flavor characteristics of which are better maintained. This study provides a new approach to extend the application of essential oil and improve the storage quality of Harbin red sausage.
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Affiliation(s)
- Xu Fan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jiamin Zhu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ying'ao Zhu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chengyun Duan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Pengyuan Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hui Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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3
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Yu X, Zhang W, Xin L, Xu S, Cheng J. Evaluation of flavor substances of rice bran kvass based on electronic nose and gas chromatography-mass spectrometry. Food Chem X 2024; 21:101161. [PMID: 38434692 PMCID: PMC10904896 DOI: 10.1016/j.fochx.2024.101161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 01/08/2024] [Accepted: 01/23/2024] [Indexed: 03/05/2024] Open
Abstract
In this paper, the electronic nose (E-nose) and headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) were used to analyze the volatiles of rice bran kvass (RBK) with the reference of Qiulin kvass (QLK). Meanwhile, the flavor amino acids of RBK before and after fermentation were determined. The results showed that the kinds of kvass remained consistent in terms of the overall category of volatiles while there were differences in content between them (p < 0.05). A total of 35 volatile compounds, mainly including esters, alcohols, phenols, aldehydes, and acids, were identified by GC-MS in the two kinds of kvass. In addition, the total essential amino acid content and the total sweet amino acid content of RBK increased significantly (p < 0.05) after fermentation. RBK contains both the main flavor of kvass and its own unique characteristics, making it a new member of the Kvass family.
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Affiliation(s)
- Xiaochen Yu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Wenjuan Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Liying Xin
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Su Xu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
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4
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Wang Y, Zhang H, Cui J, Gao S, Bai S, You L, Ji C, Wang S. Dynamic changes in the water and volatile compounds of chicken breast during the frying process. Food Res Int 2024; 175:113715. [PMID: 38129035 DOI: 10.1016/j.foodres.2023.113715] [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: 09/24/2023] [Revised: 11/10/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
The influence of frying times (0, 2, 4, 6, 8, and 10 min) on the continuous changes in the water distribution and the concentrations of key volatile compounds in chicken breast during the frying process were studied. The fried chicken samples could be distinguished by PCA of E-nose and PLS-DA of GC-MS. A total of 40 volatile compounds were identified by GC-MS, and 28 compounds were verified to be the key compounds after further screening by OAVs. The T22 was increased first and then decreased, while the M22 and M23 in fried chicken were considerably decreased and increased with increasing frying time, respectively. The content of the water and the total peak area of LF-NMR in fried chicken samples during the frying process significantly decreased, and the water was transferred from high to low degrees of freedom. In addition, water content, T21, T22, M22 and L* value were positively correlated with most alcohols and aldehydes, and were negatively correlated with pyrazines, while a*, b*, M23 and all amino acids were positively correlated with pyrazines and were negatively correlated with most alcohols and aldehydes. The results may guide the production processes of fried chicken and help produce high-quality chicken products.
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Affiliation(s)
- Yongrui Wang
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
| | - Heyu Zhang
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
| | - Jiarui Cui
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
| | - Shuang Gao
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
| | - Shuang Bai
- College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Liqin You
- College of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China
| | - Chen Ji
- College of Agricultural Sciences, Xichang University, XiChang 615000, China
| | - Songlei Wang
- College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China.
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5
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Chen H, Zhang Y, Wang X, Nie X, Liu D, Zhao Z. The Volatile Flavor Substances, Microbial Diversity, and Their Potential Correlations of Inner and Surface Areas within Chinese Qingcheng Mountain Traditional Bacon. Foods 2023; 12:3729. [PMID: 37893622 PMCID: PMC10606684 DOI: 10.3390/foods12203729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 09/22/2023] [Accepted: 09/25/2023] [Indexed: 10/29/2023] Open
Abstract
The objective of this study was to explore the microbial diversity, volatile flavor substances, and their potential correlations in inner and surface Chinese Qingcheng Mountain traditional bacon (CQTB). The results showed that there were 39 volatile flavor substances in inner and surface CQTB detected by headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS). Moreover, significant differences in volatile flavor substances between the inner and surface CQTB were observed. Sixteen key volatile flavor substances were screened (OAV > 1), including guaiacol, nonanal, ethyl isovalerate, and others. High-throughput sequencing (HTS) result indicated that Firmicutes, Proteobacteria, and Actinobacteria were the predominant bacterial phyla, and Ascomycota and Mucoromycota were the predominant fungal phyla. Staphylococcus, Psychrobacter, and Brochothrix were the predominant bacteria, and Debaryomyces, Penicillium, and Mucor were the predominant fungal genera. Spearman correlation coefficient analysis suggested that Apiotrichum and Lactobacillus were closely and positively correlated with the formation of key phenol compounds. The present work demonstrates the microbial diversity and related volatile flavor substances and their potential correlations in CQTB and provides a theoretical basis for the development of microbial starter culture and green processing of CQTB.
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Affiliation(s)
- Hongfan Chen
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China (D.L.)
- College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China
| | - Yulin Zhang
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China (D.L.)
| | - Xinyi Wang
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China (D.L.)
| | - Xin Nie
- College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China
- School of Basic Medical Sciences, Chengdu Medical College, Chengdu 610500, China
| | - Dayu Liu
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China (D.L.)
| | - Zhiping Zhao
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China (D.L.)
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6
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Cai WQ, Jiang CY, Shang S, Wang SC, Zhu KY, Dong XP, Zhou DY, Jiang PF. Insight into the relationship between metabolite dynamic changes and microorganisms of sea urchin ( S. intermedius) gonads during storage. Food Chem X 2023; 18:100727. [PMID: 37397197 PMCID: PMC10314180 DOI: 10.1016/j.fochx.2023.100727] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2023] [Revised: 05/18/2023] [Accepted: 05/24/2023] [Indexed: 07/04/2023] Open
Abstract
Sea urchin gonads have high nutritional value and degenerate rapidly during storage. Previous assessment of the freshness of sea urchin gonads was based on experience without valid biochemical indicators. Thus, the current study is to find biochemical indicators representing the freshness of sea urchin gonads. Results showed that the dominant genera of sea urchin gonads were changed from Psychromonas, Ralstonia, and Roseimarinus to Aliivibrio, Psychrilyobacter, and Photobacterium. The differential metabolites of sea urchin gonads were mainly produced through amino acids metabolism. Among them, GC-TOF-MS based differential metabolites had the greatest enrichment in the valine, leucine and isoleucine biosynthesis pathway, while LC-MS based differential metabolites had the greatest enrichment in the alanine, aspartate and glutamate metabolism pathway. The growth of dominant genus (Aliivibrio) had a great influence on the production of differential metabolites. These results will provide valuable information for accurately judging the freshness and shelf life of sea urchin gonads.
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Affiliation(s)
- Wen-qiang Cai
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
| | - Cai-yan Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
| | - Shan Shang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
| | - Shu-chen Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
| | - Kai-yue Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
| | - Xiu-ping Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
| | - Da-yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
| | - Peng-fei Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
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7
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Hong SJ, Jo SM, Yoon S, Jeong H, Lee Y, Park SS, Shin EC. Analysis of volatile and non-volatile compound profiles of wintering radish produced in Jeju-island by different oven roasting temperatures and times using electronic nose and electronic tongue techniques via multivariate analysis. Food Sci Biotechnol 2023; 32:937-947. [PMID: 37123071 PMCID: PMC10130256 DOI: 10.1007/s10068-022-01230-9] [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: 07/15/2022] [Revised: 12/12/2022] [Accepted: 12/20/2022] [Indexed: 01/09/2023] Open
Abstract
The present study is to investigate the non-volatile and volatile profiles in radish according to the different oven roasting processing. In non-volatile compound profiles, different roasting temperatures (140-200 °C) and times (5, 10, 15, and 20 min) influenced non-volatile compounds in radishes, and high temperature roasted radish represented obvious changes than low temperature roasted radish. In volatile profiles, high temperature roasted radish were generated a higher number of Maillard reactions-related volatiles, including furfurals and 2-ethyl-5-methylpyrazine, than low temperature roasted radish. In chemometrics results, a radish roasted at 200 °C for 20 min was the highest dissimilarity compared with the other roasted radishes. This study is believed to be the first research demonstrating comprehensive identification of changes in non-volatile/volatiles profiles in radish by various processes (different times and temperatures) of oven roasting for food applications.
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Affiliation(s)
- Seong Jun Hong
- Department of Green Bio Science/Food Science and Technology, Gyeongsang National University, Jinju, 52725 Republic of Korea
| | - Seong Min Jo
- Department of Green Bio Science/Food Science and Technology, Gyeongsang National University, Jinju, 52725 Republic of Korea
| | - Sojeong Yoon
- Department of Green Bio Science/Food Science and Technology, Gyeongsang National University, Jinju, 52725 Republic of Korea
| | - Hyangyeon Jeong
- Department of Green Bio Science/Food Science and Technology, Gyeongsang National University, Jinju, 52725 Republic of Korea
| | - Youngseung Lee
- Department of Food Science and Nutrition, Dankook University, Yongin, Republic of Korea
| | - Sung-Soo Park
- Department of Food Science and Nutrition, Jeju National University, Jeju-si, Republic of Korea
| | - Eui-Cheol Shin
- Department of Green Bio Science/Food Science and Technology, Gyeongsang National University, Jinju, 52725 Republic of Korea
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8
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Cheng YQ, Leible M, Weiss J, Gibis M. The impact of temperature-controlled smoldering smoking on polycyclic aromatic hydrocarbons and heterocyclic amines contents in Frankfurter-type sausages. Food Chem 2023; 423:136258. [PMID: 37172502 DOI: 10.1016/j.foodchem.2023.136258] [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: 01/05/2023] [Revised: 03/24/2023] [Accepted: 04/25/2023] [Indexed: 05/15/2023]
Abstract
The impact of temperature-controlled smoldering smoking conditions on the accumulations of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HAs) in Frankfurter-type sausages was investigated. Depending on the temperature, smoking can be divided into two phases: an unstable pyrolysis stage (≈ 200 s) and a stable pyrolysis stage (>200 s), which had different effects on hazardous substances contents. The unstable pyrolysis stage, which contributed 66.9 ∼ 89.6% of PAH accumulations by comparing with sausages smoked for 15 min, has significant impact on high PAH residues. By contrast, the contents of HAs showed steady increase trends with smoking time. Few types of free-HAs with low concentrations (3.05 ∼ 22.9 ng/g DW), but more types of bound-HAs with much higher levels (10.8 ∼ 396 ng/g DW) were found. In addition, the formation of some HAs followed the first-order reaction model. However, the detailed formation mechanisms of PAHs and HAs under temperature-controlled smoldering smoking conditions remain to be studied.
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Affiliation(s)
- Yi-Qun Cheng
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany; College of Life Sciences, Anhui Normal University, Wuhu, Anhui 241000, People's Republic of China.
| | - Malte Leible
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
| | - Jochen Weiss
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
| | - Monika Gibis
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
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9
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Microwave heating and conduction heating pork belly: Influence of heat transfer modes on volatile compounds and aroma attributes. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102438] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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10
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bi Y, Shan Q, Luo R, Bai S, ji C, Wang Y, Gao S, Guo J, Hu X, Dong F. Dynamic changes in water mobility and taste substances of cooked Tan lamb meat after chilled storage. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105133] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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11
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Fu Y, Cao S, Yang L, Li Z. Flavor formation based on lipid in meat and meat products: A review. J Food Biochem 2022; 46:e14439. [PMID: 36183160 DOI: 10.1111/jfbc.14439] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 08/26/2022] [Accepted: 09/19/2022] [Indexed: 01/14/2023]
Abstract
Meat product is popular throughout the world due to its unique taste. Flavor is one of the most important quality characteristics of meat products and also is a key influencing factor in the overall acceptability of meat products. The flavor of meat products is formed by precursors undergoing a series of complex reactions. During meat product processing, lipids are hydrolyzed by lipase to produce flavor precursors such as free fatty acid, then further oxidized to form volatile flavor compounds. This review summarizes lipolysis, lipid oxidation, and interaction of lipid with Maillard reaction and amino acid during meat products processing and storage as well as influencing factors on lipid degradation including raw meat (source of meat, feeding pattern, and castration), processing methods (thermal processing, nonthermal processing, salting, and fermentation) and additives. Meanwhile, the volatile compounds produced by lipids in meat products including aldehydes, alcohols, ketones, and hydrocarbons are summed up. Analytical methods of volatile compounds and the application of lipidomics analysis in mechanisms of flavor formation of meat products are also reviewed. PRACTICAL APPLICATIONS: Flavor is one of the most important quality characteristics of meat products, which influences the acceptability of meat products for consumption. Lipids play an important role in the flavor formation of meat products. Understanding the relationship between flavor compounds and changes in lipid compositions during the processing and storage of meat products will be helpful to control the quality of meat products.
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Affiliation(s)
- Yinghua Fu
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Shenyi Cao
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Li Yang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Zhenglei Li
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi, China
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12
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Luo J, Yu Q, Han G, Zhang X, Shi H, Cao H. Identification of off-flavor compounds and deodorizing of cattle by-products. J Food Biochem 2022; 46:e14443. [PMID: 36169339 DOI: 10.1111/jfbc.14443] [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: 06/04/2022] [Revised: 09/13/2022] [Accepted: 09/16/2022] [Indexed: 01/14/2023]
Abstract
An unnatural flavor in a food or drink product caused by the presence of undesirable compounds due to contamination or deterioration is called off-flavor. This study determined the characteristics of cattle by-products off-flavor (heart, liver, lung, rumen, and intestine). We identified 25, 34, 26, 22, and 26 volatile compounds from the heart, liver, lung, rumen, and intestine, respectively, in the bovine via headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS). Based on the relative odor activity value (ROAV ≥ 1), 16 volatile compounds were labeled as characteristic off-flavor by principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA). The compounds involved in the characteristic off-flavor in bovine heart were E,E-2,4-nonadienal, E,E-2,4-decadien-1-al, hexanal, (E)-2-octenal, and decyl aldehyde. In the bovine liver, the off-flavor compounds were 1-nonanol, ethyl hexanoate, 2-octanone, and dodecyl aldehyde and in bovine lung 3-heptylacrolein was the off-flavor compound. In bovine rumen, heptaldehyde, octanal, p-cresol, and 1-nonanal were off-flavor compounds, and lastly, 1-octen-3-ol and E-2-nonenal were off-flavor compounds with bovine intestine. The cattle by-products were deodorized by shallot-ginger extract masking, baker's yeast fermentation, active dry yeast + β-cyclodextrin (β-CD) composite, and ultrasound + chitosan composite. The above 16 labeled characteristic compounds decreased in concentration. The ultrasound + chitosan composite method showed a significantly better effect than the other methods (p < .05). The aim of this study was to determine the characteristic flavor information of cattle by-products and provide idea on how to improve the flavor by various deodorization methods. PRACTICAL APPLICATIONS: This study investigated the volatile flavor compounds of cattle by-products from five organs (heart, liver, lung, rumen, and intestine) by headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS). The 16 volatile compounds were labeled as the major characteristic off-flavor compounds by relative odor activity values and principal component analysis. Four different deodorization methods were adopted, and among them, ultrasound + chitosan composite method showed best results. This study has provided useful information about the characteristic off-flavor compounds and suggests how to improve the flavor of cattle by-products through various deodorization methods.
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Affiliation(s)
- Jin Luo
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | | | | | - Hongmei Shi
- Gansu Province Gannan Animal Husbandry Veterinary Workstation, Gannan, China
| | - Hui Cao
- Shanxi Qinbao Animal Husbandry Development Co., Baoji, China
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13
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Wu R, Yang C, Xi L, Wang T, Zhang J, Kou L, Ding W. Evaluation of the Influence of Flavor Characteristics of Cooked Bacon with Different Sterilization Methods by GC-IMS Combined with HS-SPME-GC-MS and Electronic Nose. Foods 2022; 11:foods11223547. [PMID: 36429139 PMCID: PMC9689316 DOI: 10.3390/foods11223547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 10/26/2022] [Accepted: 11/04/2022] [Indexed: 11/09/2022] Open
Abstract
This study investigated the impact of high pressure and temperature (HTHP) and electron-beam irradiations (3, 5, 7, and 9 kGy) using differences in two sterilization methods on the volatile compounds and sensory characteristics of cooked bacon. It showed that 7 and 9 kGy of irradiation caused a significant reduction in species of volatile compounds and sensory features, but the concentration of total ketones, alcohols, aldehydes, acids and aromatic hydrocarbons significantly increased at 9 kGy. Samples treated with a dose of less than 5 kGy did not change volatile compounds and sensory properties. High-temperature-high-pressure conditions could greatly impact the concentrations of volatile compound species and sensory traits. The electronic nose effectively detected the flavor difference in different sterilization methods. Fingerprinting showed that HTHP and 9-kGy-treated groups were significantly different from other treatments. This study inferred that 5 kGy might be optimal for maintaining the original flavor and sensory properties of cooked bacon.
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14
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Feng H, Timira V, Zhao J, Lin H, Wang H, Li Z. Insight into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (Lateolabrax maculatus) during Processing via HS-SPME-GC-MS and HS-GC-IMS. Foods 2022; 11:foods11172614. [PMID: 36076799 PMCID: PMC9455667 DOI: 10.3390/foods11172614] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 08/16/2022] [Accepted: 08/20/2022] [Indexed: 11/25/2022] Open
Abstract
The present study aimed to ascertain how the volatile compounds changed throughout various processing steps when producing a smoke-flavored sea bass (Lateolabrax maculatus). The volatile compounds in different production steps were characterized by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). A total of 85 compounds were identified, and 25 compounds that may be considered as potential key compounds were screened by principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA). Results indicated that aldehydes were the major volatile compounds throughout the processing. The characteristic volatile compound in fresh samples was hexanol, and curing was an effective method to remove the fishy flavor. The concentration of volatile compounds was significantly higher in dried, smoked, and heated samples than in fresh and salted samples. Aldehydes accumulated because of the drying process, especially heptanal and hexanal. Smoke flavoring was an important stage in imparting smoked flavor, where phenols, furans and ketones were enriched, and heating leads to the breakdown of aldehydes and alcohols. This study will provide a theoretical basis for improving the quality of smoke-flavored sea bass products in the future.
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15
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Evaluation of Hesperidin on Sausages Stuffed in a New Modified Casing during Long-Term Storage—A Preliminary Study. SUSTAINABILITY 2022. [DOI: 10.3390/su14159071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
The effects of hesperidin and different casings on pH, moisture content, water-holding capacity, and total viable count (TVC) of sausages stored for 171 days were evaluated by principal component analysis (PCA) and discriminant analysis (DA). Sausages stuffed in a modified casing with treatment B (soy lecithin concentration: 1:30, soy oil concentration: 2.5%, lactic acid concentration: 21 mL/kg NaCl [solid], treated time: 90 min) had a significantly lower pH value (6.89 ± 0.01) at d 31 but higher (6.55 ± 0.03) than that of control casings at d 171 (p < 0.05). Hesperidin plays an important role in antimicrobial property that renders the sausages with modified casing by treatment A (soy lecithin concentration: 1:27.5, soy oil concentration: 1.25%, lactic acid concentration: 19.5 mL/kg NaCl [solid], treated time: 75 min) stable (p > 0.05), with the final TVC of 5.03 ± 0.10 log cfu/g. According to the PCA results, water-holding capacity has a positive correlation to pH. Moisture content was the best discriminator for differentiating sausages with control and modified casings, whilst pH was able to discriminate sausages stored after 138 days from other days.
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16
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Sha J, Xu C, Xu K. Progress of Research on the Application of Nanoelectronic Smelling in the Field of Food. MICROMACHINES 2022; 13:mi13050789. [PMID: 35630255 PMCID: PMC9145094 DOI: 10.3390/mi13050789] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/12/2022] [Accepted: 05/16/2022] [Indexed: 11/16/2022]
Abstract
In the past 20 years, the development of an artificial olfactory system has made great progress and improvements. In recent years, as a new type of sensor, nanoelectronic smelling has been widely used in the food and drug industry because of its advantages of accurate sensitivity and good selectivity. This paper reviews the latest applications and progress of nanoelectronic smelling in animal-, plant-, and microbial-based foods. This includes an analysis of the status of nanoelectronic smelling in animal-based foods, an analysis of its harmful composition in plant-based foods, and an analysis of the microorganism quantity in microbial-based foods. We also conduct a flavor component analysis and an assessment of the advantages of nanoelectronic smelling. On this basis, the principles and structures of nanoelectronic smelling are also analyzed. Finally, the limitations and challenges of nanoelectronic smelling are summarized, and the future development of nanoelectronic smelling is proposed.
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Affiliation(s)
| | - Chong Xu
- Correspondence: ; Tel.: +86-024-2469-2899
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17
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Sohail A, Al-Dalali S, Wang J, Xie J, Shakoor A, Asimi S, Shah H, Patil P. Aroma compounds identified in cooked meat: A review. Food Res Int 2022; 157:111385. [DOI: 10.1016/j.foodres.2022.111385] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 04/27/2022] [Accepted: 05/16/2022] [Indexed: 01/10/2023]
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18
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Effect of woodchip types on heterocyclic aromatic amine formation and quality characteristics of smoked bacon. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101709] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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19
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Sangaré M, Karoui R. Evaluation and monitoring of the quality of sausages by different analytical techniques over the last five years. Crit Rev Food Sci Nutr 2022; 63:8136-8160. [PMID: 35333686 DOI: 10.1080/10408398.2022.2053059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Sausages are among the most vulnerable and perishable products, although those products are an important source of essential nutrients for human organisms. The evaluation of the quality of sausages becomes more and more required by consumers, producers, and authorities to thwarter falsification. Numerous analytical techniques including chemical, sensory, chromatography, and so on, are employed for the determination of the quality and authenticity of sausages. These methods are expensive and time consuming, and are often sensitive to significant sources of variation. Therefore, rapid analytical techniques such as fluorescence spectroscopy, near infrared (NIR), mid infrared (MIR), nuclear magnetic resonance (NMR), among others were considered helpful tools in this domain. This review will identify current gaps related to different analytical techniques in assessing and monitoring the quality of sausages and discuss the drawbacks of existing analytical methods regarding the quality and authenticity of sausages from 2015 up to now.
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Affiliation(s)
- Moriken Sangaré
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, BioEcoAgro, Lens, France
- Institut Supérieur des Sciences et Médecine Vétérinaire de Dalaba, Département de Technologie et Contrôle des Produits Alimentaires, DTCPA, ISSMV/Dalaba, Guinée
- Univ. Gamal Abdel Nasser de Conakry, Guinée, Uganc, Guinée
| | - Romdhane Karoui
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, BioEcoAgro, Lens, France
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20
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Al-Dalali S, Li C, Xu B. Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation. Food Chem 2022; 385:132629. [PMID: 35299014 DOI: 10.1016/j.foodchem.2022.132629] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 02/28/2022] [Accepted: 03/02/2022] [Indexed: 01/15/2023]
Abstract
This study aimed to evaluate the effect of frozen storage on the changes in volatile aldehydes (VAs), volatile alcohols (VCs), lipid oxidation, and fatty acid composition of marinated roasted beef meat. Thirty VAs and VCs were identified in all meat samples by using headspace solid-phase microextraction-gas chromatography-mass spectrometry. The total concentrations of VAs increased with storage periods up to four months and gradually decreased. Whereas the total concentrations of VCs decreased with prolonged storage periods. The contents of thiobarbituric acid reactive substances and hexanal increased with prolonged storage periods in all samples until four months and then gradually decreased except the hexanal contents in the control sample (BS1), which showed an increase up to six months. Saturated and monounsaturated fatty acids decreased after storage in all samples except the control. By contrast, polyunsaturated fatty acids increased with prolonged storage in all samples. The correlation analysis showed the positive correlation of flavor compounds with fatty acids, E-nose, and sensory notes.
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Affiliation(s)
- Sam Al-Dalali
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; Department of Food Science and Technology, Faculty of Agriculture and Food Science, Ibb University, Ibb 70270, Yemen
| | - Cong Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China.
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21
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Al-Dalali S, Li C, Xu B. Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat. Food Chem 2021; 376:131881. [PMID: 34971888 DOI: 10.1016/j.foodchem.2021.131881] [Citation(s) in RCA: 57] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2021] [Revised: 12/14/2021] [Accepted: 12/14/2021] [Indexed: 01/09/2023]
Abstract
This study aimed to evaluate the effects of long-term frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat. Twenty-eight volatiles were identified in all the samples during different times of frozen storage using HS-SPME-GC-MS. Frozen storage affected the contents of flavor compounds, in which their concentrations fluctuated along with the frozen storage. Partial least squares-discriminant analysis screened six flavors as markers, indicating the effect of frozen storage in all the beef samples. They included octanal, 2-ethyl-1-hexanol, benzeneacetaldehyde, 1-heptanol, isoeugenol, and hexanal. Most of the screened markers belonged to aldehydes and alcohols, indicating that these components were derived from lipid oxidation. Thiobarbituric acid reactive substances significantly increased in the first two months of frozen storage and then decreased slightly. Carbonyl content was increased linearly in all the samples during frozen storage.
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Affiliation(s)
- Sam Al-Dalali
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; Department of Food Science and Technology, Faculty of Agriculture and Food Science, Ibb University, Ibb 70270, Yemen
| | - Cong Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China.
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22
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Al-Dalali S, Li C, Xu B. Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis. J Food Biochem 2021; 46:e13962. [PMID: 34617307 DOI: 10.1111/jfbc.13962] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 08/24/2021] [Accepted: 09/28/2021] [Indexed: 11/29/2022]
Abstract
Marinating is a Chinese meat-processing technique that involves treating meat products in an aged brine containing traditional Chinese spices and other condiments. In this study, beef meats were marinated in different seasoning recipes, including marinade solution of water as control (BS1), marinade solution consisting of water and 2% salt (BS2), marinade solution consisting of water, 2% salt, and 0.5% sugar (BS3), and marinade solution consisting of water, 2% salt, 0.5% sugar, 0.5% soy sauce, and spices (BS4). The effects of different marinade solutions through the tumbling on the flavor profile of roasted beef meat were comprehensively analyzed via chemical and sensory analysis. A total of 82 volatile flavor compounds were identified. Among them, 36 compounds were identified in BS1, 40 compounds in BS2, 46 compounds in BS3, and 64 compounds in BS4. Besides, 4 compounds showed high odor activity values (OAVs) in marinated samples, including decanal, trans-2-decenal, linalool, and nonanal. The metal oxide sensors of E-nose distinguished the differences among the different marinated samples. Marinated beef samples BS2 and BS3 showed a significant increase in the values of thiobarbituric acid reactive substances (TBARS). In contrast, marinated beef sample BS4 significantly reduced TBARS value to 4.11 µg MDA/kg beef. It can be concluded that using this different seasoning processing enhances the aroma profile and provides a reference for the production of marinated meat products. PRACTICAL APPLICATIONS: Marinating is a Chinese meat-processing technique that involves treating meat products in an aged brine containing traditional Chinese spices and other condiments. Processing beef meat with different marinade solutions could enhance its aroma profile. Therefore, this study aimed to evaluate the effect of marination in different marinade solutions through the tumbling on the volatile flavor compounds of roasted beef meat using HS-SPME-GC-MS and E-nose. The obtained results from this study could enrich the theoretical knowledge of the flavor chemistry of marinated beef meat and provide a reference for the production of marinated meat products.
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Affiliation(s)
- Sam Al-Dalali
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China.,Department of Food Science and Technology, Faculty of Agriculture and Food Science, Ibb University, Ibb, Yemen
| | - Cong Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China
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23
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Effect of lysozyme and Chinese liquor on Staphylococcus aureus growth, microbiome, flavor profile, and the quality of dry fermented sausage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112059] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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24
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Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose. Meat Sci 2021; 182:108626. [PMID: 34284220 DOI: 10.1016/j.meatsci.2021.108626] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 07/08/2021] [Accepted: 07/12/2021] [Indexed: 11/20/2022]
Abstract
This study investigated the effects of different woodchip types (beech, oak, pear, and apple) on the volatile compounds and sensory characteristics of smoked bacon. The volatile compounds were influenced by woodchip types and the total content of ketones and phenols in pear-smoked bacon were higher than in bacon smoked with other woodchips (P < 0.05). The E-tongue combined with E-nose can effectively distinguish the difference in the flavor of bacon smoked with different woodchip types by the signal intensities. Sensory analysis showed that smoking increased bacon's redness, saltiness, and smoky flavor compared with the control (unsmoked bacon) (P < 0.05) and it had little impact on off-odor (P > 0.05). Correlation analysis showed that the E-nose and E-tongue data were highly correlated with contents of alcohols, aldehydes, and ketones. This study revealed that the different smoked materials greatly influenced the flavor and sensory properties of bacon.
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25
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Chen J, Zhao J, Li X, Liu Q, Kong B. Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages. Foods 2021; 10:foods10071460. [PMID: 34202576 PMCID: PMC8303530 DOI: 10.3390/foods10071460] [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: 05/22/2021] [Revised: 06/13/2021] [Accepted: 06/21/2021] [Indexed: 11/16/2022] Open
Abstract
The effect of the partial replacement of pork back-fat with a cube fat substitute (CFS) fabricated from konjac glucomannan and carrageenan on the physicochemical and sensory characteristics of Harbin dry sausages during 7 days of fermentation was investigated. There were the following five treatments: control (100% back-fat), FS1 (80% back-fat, 20% CFS), FS2 (60% back-fat, 40% CFS), FS3 (40% back-fat, 60% CFS) and FS4 (20% back-fat, 80% CFS). The results showed no significant differences (p > 0.05) in the physicochemical and sensory characteristics among the control, FS1 and FS2 treatments. However, higher replacement levels (60% and 80%) rendered higher degrees of change in the characteristics of the sausages, lowering the moisture content and aw and increasing the pH, hardness, chewiness and atypical appearance at the end of fermentation. Moreover, electronic nose analysis and hierarchical cluster analysis demonstrated that the FS3 and FS4 treatments destroyed the characteristic quality of the sausage. Overall, our results indicated that, to ensure the traditional characteristics of Harbin dry sausages, the upper limit of the fat replacement level with CFS should be set at 40%.
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Affiliation(s)
- Jiaxin Chen
- College of Food Science, Northeast Agricultural University, Harbin 150030, China;
| | - Jinhai Zhao
- Institute for Advanced Technology, Heilongjiang Academy of Sciences, Harbin 150001, China;
| | - Xin Li
- Sharable Platform of Large-Scale Instruments & Equipments, Northeast Agricultural University, Harbin 150030, China;
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China;
- Heilongjiang Green Food Science & Research Institute, Harbin 150028, China
- Correspondence: (Q.L.); (B.K.); Tel.: +86-451-5519-0675 (Q.L.); +86-451-5519-1794 (B.K.)
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin 150030, China;
- Correspondence: (Q.L.); (B.K.); Tel.: +86-451-5519-0675 (Q.L.); +86-451-5519-1794 (B.K.)
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