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Han JF, Feng L, Jiang WD, Wu P, Liu Y, Tang L, Li SW, Zhong CB, Zhou XQ. Exploring the dietary strategies of phenylalanine: Improving muscle nutraceutical quality as well as muscle glycogen and protein deposition in adult grass carp ( Ctenopharyngodon idella). Food Chem X 2024; 22:101421. [PMID: 38756468 PMCID: PMC11096706 DOI: 10.1016/j.fochx.2024.101421] [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: 02/10/2024] [Revised: 04/15/2024] [Accepted: 04/25/2024] [Indexed: 05/18/2024] Open
Abstract
Muscle is the main edible part of bony fish. The purpose of this study was to investigate the influences of phenylalanine (Phe) on muscle quality, amino acid composition, fatty acid composition, glucose metabolism, and protein deposition in adult grass carp. The diets at 2.30, 4.63, 7.51, 10.97, 13.53, and 17.07 g/kg Phe levels were fed for 9 weeks. The results manifested that Phe (10.97-13.53 g/kg) increased the pH of the fillets and decreased muscle cooking loss and lactic acid content; Phe (7.51-17.07 g/kg) improved the composition of the fillets in terms of flavor (free) amino acids, bound amino acids (especially EAA), and fatty acids (especially EPA and DHA); Phe (7.51-13.53 g/kg) increased muscle glycogen content (possibly related to the AMPK signaling pathway) and muscle protein deposition (possibly related to IGF-1/4EBP1/TOR and AKT/FOXOs signaling pathways). In conclusion, a diet with appropriate Phe levels could improve fillet quality.
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Affiliation(s)
- Jing-Feng Han
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Lin Feng
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China
- Fish Nutrition and Safety Production University Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China
- Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Ministry of Agriculture and Rural Affairs, Key Laboratory of Sichuan Province, Sichuan 611130, China
| | - Wei-Dan Jiang
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China
- Fish Nutrition and Safety Production University Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China
- Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Ministry of Agriculture and Rural Affairs, Key Laboratory of Sichuan Province, Sichuan 611130, China
| | - Pei Wu
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China
- Fish Nutrition and Safety Production University Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China
- Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Ministry of Agriculture and Rural Affairs, Key Laboratory of Sichuan Province, Sichuan 611130, China
| | - Yang Liu
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China
- Fish Nutrition and Safety Production University Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China
- Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Ministry of Agriculture and Rural Affairs, Key Laboratory of Sichuan Province, Sichuan 611130, China
| | - Ling Tang
- Animal Nutrition Institute, Sichuan Academy of Animal Science, Sichuan Animtech Feed Co. Ltd, Chengdu 610066, Sichuan, China
| | - Shu-Wei Li
- Animal Nutrition Institute, Sichuan Academy of Animal Science, Sichuan Animtech Feed Co. Ltd, Chengdu 610066, Sichuan, China
| | - Cheng-Bo Zhong
- Animal Nutrition Institute, Sichuan Academy of Animal Science, Sichuan Animtech Feed Co. Ltd, Chengdu 610066, Sichuan, China
| | - Xiao-Qiu Zhou
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China
- Fish Nutrition and Safety Production University Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China
- Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Ministry of Agriculture and Rural Affairs, Key Laboratory of Sichuan Province, Sichuan 611130, China
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Xue R, Li H, Liu S, Hu Z, Wu Q, Ji H. Substitution of soybean meal with Clostridium autoethanogenum protein in grass carp (Ctenopharygodon idella) diets: Effects on growth performance, feed utilization, muscle nutritional value and sensory characteristics. Anim Feed Sci Technol 2022. [DOI: 10.1016/j.anifeedsci.2022.115547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Liao R, Xia Q, Zhou C, Geng F, Wang Y, Sun Y, He J, Pan D, Cao J. LC-MS/MS-based metabolomics and sensory evaluation characterize metabolites and texture of normal and spoiled dry-cured hams. Food Chem 2022; 371:131156. [PMID: 34583183 DOI: 10.1016/j.foodchem.2021.131156] [Citation(s) in RCA: 43] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 08/30/2021] [Accepted: 09/14/2021] [Indexed: 01/15/2023]
Abstract
The spoiled dry-cured ham commonly shows unpleasant taste and odour. To deepen the understanding in the formation mechanism of unpleasant taste in spoiled ham, sensory attributes, texture parameters, protein degradation, metabolites were investigated between normal and spoiled hams; the relationship between the sensory quality and metabolites of dry-cured ham was further evaluated by partial least square discriminant analysis (PLS-DA). The scores of richness and overall acceptance were significantly lower in spoiled ham, and more than 12.5-fold values in adhesiveness were found in spoiled ham than normal ham. Myofibrillar proteins including actin, troponin-T and myosin light chain showed excessive degradation in spoiled ham. Forty-two kinds of metabolites mainly derived from protein degradation were identified by LC-MS/MS, and amino acid derivatives and oligopeptides were the key components to distinguish spoiled and normal hams demonstrated by PLS-DA. Purine metabolism, pyrimidine metabolism and protein degradation were the main metabolism pathways in spoiled ham.
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Affiliation(s)
- Renyong Liao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Qiang Xia
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Changyu Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Ying Wang
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Yangying Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Jun He
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Jinxuan Cao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
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Ha Y, Hwang I, Ba HV, Ryu S, Kim Y, Kang SM, Kim J, Kim Y, Cho S. Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles. Food Sci Anim Resour 2019; 39:655-667. [PMID: 31508595 PMCID: PMC6728821 DOI: 10.5851/kosfa.2019.e58] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Revised: 06/14/2019] [Accepted: 07/24/2019] [Indexed: 11/06/2022] Open
Abstract
The present study aimed at investigating the effects of dry- and wet-aging methods on flavor compounds and sensory properties of low fat Hanwoo beef muscles. All the beef samples were obtained from 2-grade carcasses of Hanwoo cows. The beef samples used in the dry- and wet-aging methods were prepared in the forms of quarter beef (bone-in) and cuts (boneless), respectively. The dry-aging was carried out at 2°C-4°C and humidity of 65%-85%, while the wet-aging was done at 1°C for 0, 20, 40, and 60 d. At each aging time, three muscles: longissmus thoracis (LT), glutaeusmedus (GM) and semimembranosus (SM) were taken from the corresponding quarters and cuts, and used for the flavor compounds and sensory analyses. Results showed that both aging methods significantly increased the concentrations of flavor compounds and total amount of all classes of the flavor compounds as the aging time increased (p<0.05). In the dry-aging method, the GM and SM muscles presented significantly higher total amounts of pyrazines and sulfur-containing compounds compared to the LT muscle (p<0.05). Both the aging methods improved the eating quality attributes, indicating by increased scores of sensorial attributes with increased aging time for all the muscles studied (p<0.05). However, compared to the wet-aging, the dry-aging method resulted in significantly higher scores of tenderness and flavor for the GM and SM muscles after 40 to 60 d. Thus, postmortem aging, especially the dry-aging method could be used to improve eating quality attributes (tenderness and flavor) of low fat beef muscles such as GM and SM.
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Affiliation(s)
- Yoonkyung Ha
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea.,Department of Animal Science, Chonbuk National University, Jeonju 54896, Korea
| | - Inho Hwang
- Department of Animal Science, Chonbuk National University, Jeonju 54896, Korea
| | - Hoa Van Ba
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Sangdon Ryu
- Department of Animal Science, Chonbuk National University, Jeonju 54896, Korea
| | - Younghoon Kim
- Department of Animal Science, Chonbuk National University, Jeonju 54896, Korea
| | - Sun Moon Kang
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Jinhyoung Kim
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Yunseok Kim
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Soohyun Cho
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
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Changes in microbial composition on the crust by different air flow velocities and their effect on sensory properties of dry-aged beef. Meat Sci 2019; 153:152-158. [DOI: 10.1016/j.meatsci.2019.03.019] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Revised: 03/27/2019] [Accepted: 03/27/2019] [Indexed: 11/21/2022]
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Kim JH, Kim JH, Jang HJ, Lee HJ, Lee CH. Physicochemical and sensory characteristics of dry-cured loin made from pigs fed Allium hookeri added whey powder and sensory trait evaluation using electronic tongue. ANIMAL PRODUCTION SCIENCE 2019. [DOI: 10.1071/an17032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The aim of this study was to determine the effect of dietary supplementation with Allium hookeri (A. hookeri) added whey powder on the physicochemical characteristics of dry-cured loin (CON, basal diet; AH, addition of 1% A. hookeri; AHW, addition of 0.5% A. hookeri and 4% whey powder) during manufacturing (pre- and post-salting, drying and ripening process) and analyse their sensory characteristics using electronic tongue. Crude fat and weight yield of AH were higher (P < 0.05) than those of CON. The AH inhibited (P < 0.05) lipid oxidation and the reduction of redness during manufacturing. The percentage of some free amino acids (tyrosine, methionine, phenylalanine, isoleucine and leucine) in AHW was higher (P < 0.05) compared with those in CON. Monounsaturated fatty acid composition was the highest (P < 0.05) in AHW. Sensory evaluation by panellists did not show significant differences among the three groups (CON, AH and AHW). However, the richness of AH and AHW was significantly higher compared with that of CON based on electronic tongue analysis. Taken together, these results revealed that AH supplementation with whey powder had higher oxidative stability and enhanced dry-cured loin quality.
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Kęska P, Stadnik J. Taste-active peptides and amino acids of pork meat as components of dry-cured meat products: An in-silico
study. J SENS STUD 2017. [DOI: 10.1111/joss.12301] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Paulina Kęska
- Department of Meat Technology and Food Quality Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; Lublin Poland
| | - Joanna Stadnik
- Department of Meat Technology and Food Quality Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; Lublin Poland
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Pérez-Palacios T, Eusebio J, Ferro Palma S, Carvalho MJ, Mir-Bel J, Antequera T. Taste compounds and consumer acceptance of chicken soups as affected by cooking conditions. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1291678] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Trinidad Pérez-Palacios
- Food Technology, Research Institute of Meat and Meat Products (IProCar), University of Extremadura, Cáceres, Spain
| | - Joana Eusebio
- TCA Departament, Escola Superior Agrária, Instituto Politecnico de Beja, Beja, Portugal
| | - Silvina Ferro Palma
- TCA Departament, Escola Superior Agrária, Instituto Politecnico de Beja, Beja, Portugal
| | - Maria João Carvalho
- TCA Departament, Escola Superior Agrária, Instituto Politecnico de Beja, Beja, Portugal
| | - Jorge Mir-Bel
- Food Technology, Faculty of Veterinary, University of Zaragoza, Zaragoza, Spain
| | - Teresa Antequera
- Food Technology, Research Institute of Meat and Meat Products (IProCar), University of Extremadura, Cáceres, Spain
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Sugimoto M, Obiya S, Kaneko M, Enomoto A, Honma M, Wakayama M, Soga T, Tomita M. Metabolomic Profiling as a Possible Reverse Engineering Tool for Estimating Processing Conditions of Dry-Cured Hams. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:402-410. [PMID: 27951640 DOI: 10.1021/acs.jafc.6b03844] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Dry-cured hams are popular among consumers. To increase the attractiveness of the product, objective analytical methods and algorithms to evaluate the relationship between observable properties and consumer acceptability are required. In this study, metabolomics, which is used for quantitative profiling of hundreds of small molecules, was applied to 12 kinds of dry-cured hams from Japan and Europe. In total, 203 charged metabolites, including amino acids, organic acids, nucleotides, and peptides, were successfully identified and quantified. Metabolite profiles were compared for the samples with different countries of origin and processing methods (e.g., smoking or use of a starter culture). Principal component analysis of the metabolite profiles with sensory properties revealed significant correlations for redness, homogeneity, and fat whiteness. This approach could be used to design new ham products by objective evaluation of various features.
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Affiliation(s)
- Masahiro Sugimoto
- Institute for Advanced Biosciences, Keio University , Tsuruoka, Yamagata 997-0052, Japan
| | | | - Miku Kaneko
- Institute for Advanced Biosciences, Keio University , Tsuruoka, Yamagata 997-0052, Japan
| | - Ayame Enomoto
- Institute for Advanced Biosciences, Keio University , Tsuruoka, Yamagata 997-0052, Japan
| | - Mayu Honma
- Institute for Advanced Biosciences, Keio University , Tsuruoka, Yamagata 997-0052, Japan
| | - Masataka Wakayama
- Institute for Advanced Biosciences, Keio University , Tsuruoka, Yamagata 997-0052, Japan
| | - Tomoyoshi Soga
- Institute for Advanced Biosciences, Keio University , Tsuruoka, Yamagata 997-0052, Japan
| | - Masaru Tomita
- Institute for Advanced Biosciences, Keio University , Tsuruoka, Yamagata 997-0052, Japan
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Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review. Food Res Int 2016; 89:39-47. [DOI: 10.1016/j.foodres.2016.08.042] [Citation(s) in RCA: 257] [Impact Index Per Article: 32.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2016] [Revised: 07/23/2016] [Accepted: 08/27/2016] [Indexed: 11/22/2022]
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Choe HS, Shim K, Jung JH, Chung YH, Shin D. Effects of Ripening Conditions on the 'Lomo embuchado' Sausage Quality. Korean J Food Sci Anim Resour 2014; 34:333-8. [PMID: 26761174 PMCID: PMC4597871 DOI: 10.5851/kosfa.2014.34.3.333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2014] [Revised: 05/01/2014] [Accepted: 05/01/2014] [Indexed: 11/25/2022] Open
Abstract
The objective of this study was to investigate the effects of two different ripening durations, with, or without adding rosemary powder, on Lomo embuchado (LEO) sausage quality. All LEOs were ripened for two different durations, 45 or 60 d, with, or without the addition of rosemary powder, as follows: 1) LEO ripened for 45 d (LER45), 2) LEO ripened for 60 d (LER60), 3) rosemary LEO ripened for 45 d (RLE45), and 4) rosemary LEO ripened for 60 d (RLE60). Significant differences were observed in both moisture and ash content, with higher moisture and less ash content in LER45 (p<0.05). No trend was shown in the crude protein content of the four different treatments, but significantly low protein content was shown only in RLE45 (p<0.05). Ripening for 45 d improved the lightness, yellowness, and water activity of LEOs (p<0.05). However, ripening duration together with rosemary powder addition had no significant effects on redness (p>0.05). The LER45 generated significantly improved chewiness, gumminess, and hardness, as compared to both LER60 and RLE60 (p<0.05). In conclusion, the results suggest that ripening for 45 d seems to enhance LEO quality, but that rosemary powder addition may not be required to develop good LEO quality.
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Affiliation(s)
- Ho Sung Choe
- Department of Animal Biotechnology, Chonbuk National University, Jeonju 561-756, Korea
| | - Kwanseob Shim
- Department of Animal Biotechnology, Chonbuk National University, Jeonju 561-756, Korea
| | - Jong Hyun Jung
- Department of Animal Biotechnology, Chonbuk National University, Jeonju 561-756, Korea
| | - Yi Hyung Chung
- Department of Agricultural Biotechnology, Seoul National University, Seoul 151-921, Korea
| | - Daekeun Shin
- Corresponding author: Daekeun Shin, Department of Food and Nutrition, Hallym University, Chuncheon 200-702, Korea. Tel: +82-33-248-2148, Fax: +82-33-251-2160, E-mail:
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