1
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Lu JW, Lin CY, Fang M. Roasted fish reaction flavor by plant-based ingredients. Food Chem 2024; 460:140492. [PMID: 39032289 DOI: 10.1016/j.foodchem.2024.140492] [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: 03/02/2024] [Revised: 06/17/2024] [Accepted: 07/15/2024] [Indexed: 07/23/2024]
Abstract
Currently, there are no commercially available plant-based products that replicate the flavor profile of roasted fish. As the increasing demand of plant-based meat in the recent years, the exploration of plant-based meat flavors holds significant importance. This study revealed that a blend of lysine, leucine, glutamic acid, alanine, cysteine, glucose, and algae oil (rich in docosahexaenoic acid, DHA), when subjected to heating in low pH, generated the distinct flavor like roasted mackerel. The precursor, mechanism and flavor note were investigated. Key aromatic compounds such as isovaleric acid, octanoic acid, 1,5-octadien-3-one, 2,4-octadienal, 2-octenal, furaneol, 2,5-furandicarboxaldehyde, and 2-pentenylfuran were found as important contributors in the reaction flavor model. These compounds primarily derived from heat-induced lipid oxidation, lipid degradation, and Maillard reaction of these plant-based ingredients. The development of plant-based meat flavors is crucial for promoting the substantial progress of plant-based meat products.
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Affiliation(s)
- Jing-Wen Lu
- Department of Food Science, Collage of Life Science, National Taiwan Ocean University. 2, Beining Rd., Keelung City, Taiwan..
| | - Chun-Yu Lin
- Department of Food Science, Collage of Life Science, National Taiwan Ocean University. 2, Beining Rd., Keelung City, Taiwan
| | - Mingchih Fang
- Department of Food Science, Collage of Life Science, National Taiwan Ocean University. 2, Beining Rd., Keelung City, Taiwan..
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2
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Zhang X, Li H, Wu D, Nie J, Li X, Guo Y, Huang Q. Unlocking aroma in three types of vinasse fish by sensomics approach. Food Chem 2024; 460:140496. [PMID: 39032290 DOI: 10.1016/j.foodchem.2024.140496] [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: 05/06/2024] [Revised: 07/14/2024] [Accepted: 07/15/2024] [Indexed: 07/23/2024]
Abstract
Vinasse fish (VF), a traditional Chinese food, is unique in flavor. However, the key aroma compounds influencing consumer acceptance of VF remain unclear. In this study, the key aroma compounds in three types of VF were explored by a sensomics approach. The results indicated that a total of 50 aroma compounds were quantified, of which 22 compounds exhibited odor activity values ≥1 were key aroma contributors. Eleven key aroma compounds were further confirmed by recombination and omission experiments. Ethyl hexanoate, 1-octen-3-one, and trans-anethole were mutual key aromas, while eugenol, ethyl heptanoate, (2E)-2-nonenal, and hexanal were distinct aroma markers. Particularly, ethyl heptanoate, γ-nonalactone, and eugenol were newly identified as key aroma compounds in VF. Overall, this study revealed the key aroma compounds and their differences in three types of vinasse fish, which will provide profound insights for comprehensively exploring the formation and target regulation of unique flavor in vinasse fish.
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Affiliation(s)
- Xiao Zhang
- College of Food Science and Technology and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Haiyan Li
- College of Food Science and Technology and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Dan Wu
- College of Food Science and Technology and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Jinggui Nie
- College of Food Science and Technology and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Xuxu Li
- College of Food Science and Technology and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, 430070, China; College of Fisheries, Huazhong Agricultural University, Wuhan, 430070, China
| | - Yingying Guo
- College of Food Science and Technology and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Qilin Huang
- College of Food Science and Technology and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, 430070, China.
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3
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Noh E, Yim J, Lee KG. Analysis of volatile compounds and 5-hydroxymethylfurfural in fried chicken breast produced by air and deep-fat frying. Food Sci Biotechnol 2024; 33:3223-3234. [PMID: 39328224 PMCID: PMC11422312 DOI: 10.1007/s10068-024-01580-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 03/06/2024] [Accepted: 04/07/2024] [Indexed: 09/28/2024] Open
Abstract
Two samples, simple-battered chicken (SBC) and normal-battered chicken (NBC), with different batters were deep-fat fried at various conditions and volatile compounds and 5-hydroxymethylfurfural (5-HMF) was analysed. The moisture content of the air-fried samples was significantly higher than that of the deep-fat fried samples in the same batter samples. A total of 72 volatile compounds (8 aldehydes, 15 monoterpenes, 12 sesquiterpenes, 2 terpene alcohols, 4 benzenes, 13 pyrazines, 2 pyridines, 6 furans, 5 alcohols, 2 pyrroles, and 3 others) were detected in fried chicken breast, and air-fried SBC possessed the highest total amount of volatile compounds. Furthermore, 5-HMF was exclusively detected in NBC samples; in particular, 1.27 ± 0.06 and 0.41 ± 0.02 μg/mL were detected in deep- and air-fried NBC, respectively. This study indicates the potential of air frying to reduce the formation of 5-HMF while maintaining quality characteristics, suggesting the need for further study on other hazardous compounds.
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Affiliation(s)
- Eunjeong Noh
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 400-820 Republic of Korea
| | - Jonggab Yim
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 400-820 Republic of Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 400-820 Republic of Korea
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4
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Cheng L, Wang Q, Li X, Huang X, An F, Luo Z, Wang J, Zeng Q, Shang P, Liu Z, Huang Q. Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat. Food Chem X 2024; 23:101591. [PMID: 39036485 PMCID: PMC11260038 DOI: 10.1016/j.fochx.2024.101591] [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: 10/27/2023] [Revised: 06/16/2024] [Accepted: 06/21/2024] [Indexed: 07/23/2024] Open
Abstract
To obtain nutritious, healthy, and flavor-enriched sour meat products, the effects of different frying methods (microwave, air-frying, and traditional frying) on the flavor quality of low-salt sour meat were evaluated using metabolomics and other flavor analysis techniques. The pH value of the sour meat rose dramatically, while the TBARS value dropped significantly after frying. E-nose and E-tongue results showed that air-frying could reduce acidity and improve umami. The comprehensive analysis of all samples revealed the identification of 107 volatile flavor compounds, including 10 unique aroma compounds that were specifically detected in the AF group. Additionally, the air frying process notably increased the free amino acid and nucleotide concentrations in sour meat by 53.58% and 159.29%, respectively, while causing a significant reduction in both fatty acid and lactic acid content by 22.84% and 49.29%, respectively. All three frying methods altered the flavor of the samples, but air frying performed better in terms of flavor and texture.
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Affiliation(s)
- Lujie Cheng
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Qia Wang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Xiefei Li
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China
| | - Xinyuan Huang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Fengping An
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Zhang Luo
- College of Food Science, Tibet Agriculture and Animal Husbandry University, Linzhi, Tibet, Autonomous Region, 860000, China
| | - Jingjing Wang
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, 528225, China
| | - Qiaohui Zeng
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, 528225, China
| | - Peng Shang
- College of Food Science, Tibet Agriculture and Animal Husbandry University, Linzhi, Tibet, Autonomous Region, 860000, China
| | - Zhendong Liu
- College of Food Science, Tibet Agriculture and Animal Husbandry University, Linzhi, Tibet, Autonomous Region, 860000, China
| | - Qun Huang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
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5
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Lorusso L, Shum P, Piredda R, Mottola A, Maiello G, Cartledge EL, Neave EF, Di Pinto A, Mariani S. Mismanagement and poor transparency in the European processed seafood supply revealed by DNA metabarcoding. Food Res Int 2024; 194:114901. [PMID: 39232529 DOI: 10.1016/j.foodres.2024.114901] [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: 05/20/2024] [Revised: 08/09/2024] [Accepted: 08/09/2024] [Indexed: 09/06/2024]
Abstract
In the global processed seafood industry, disparate actors play different roles along the supply chain, creating multiple opportunities for mistakes, malpractice, and fraud. As a consequence, consumers may be exposed to non-authentic products, which hinder informed purchasing decisions and broader efforts to improve trade transparency and sustainability. Here, we characterised the taxonomic composition of 62 processed seafood products in Italian, British and Albanian retailers, purposefully obtained from different supply routes, using multiple DNA metabarcoding markers. By combining molecular results with metadata reported on labels, we revealed patterns of mislabelling in 24 products (39%) across sampling regions, denoting lack of transparency of processed seafood products based on resources sourced from either Europe or globally. We show that the accuracy of label claims and the mis-represented and underestimated levels of traded biodiversity are largely determined by the management of raw material by global processors. Our study shows that DNA metabarcoding is a powerful and novel authentication tool that is mature for application at different stages of the seafood supply chain to protect consumers and improve the sustainable management of fish stocks.
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Affiliation(s)
- Lucilia Lorusso
- Department of Veterinary Medicine - University of Bari Aldo Moro - Prov. le Casamassima, Km 3, 70010 Valenzano, Bari, Italy.
| | - Peter Shum
- School of Biological & Environmental Sciences, Liverpool John Moores University, Byrom St, Liverpool L33AF, United Kingdom
| | - Roberta Piredda
- Department of Veterinary Medicine - University of Bari Aldo Moro - Prov. le Casamassima, Km 3, 70010 Valenzano, Bari, Italy
| | - Anna Mottola
- Department of Veterinary Medicine - University of Bari Aldo Moro - Prov. le Casamassima, Km 3, 70010 Valenzano, Bari, Italy
| | - Giulia Maiello
- School of Biological & Environmental Sciences, Liverpool John Moores University, Byrom St, Liverpool L33AF, United Kingdom
| | - Emma L Cartledge
- School of Biological & Environmental Sciences, Liverpool John Moores University, Byrom St, Liverpool L33AF, United Kingdom; School of Animal, Rural and Environmental Sciences, Nottingham Trent University, Brackenhurst Campus, Southwell NG250QF, United Kingdom
| | - Erika F Neave
- School of Biological & Environmental Sciences, Liverpool John Moores University, Byrom St, Liverpool L33AF, United Kingdom; Department of Life Sciences, Natural History Museum, Cromwell Rd, South Kensington, London SW7 5BD, United Kingdom
| | - Angela Di Pinto
- Department of Veterinary Medicine - University of Bari Aldo Moro - Prov. le Casamassima, Km 3, 70010 Valenzano, Bari, Italy
| | - Stefano Mariani
- School of Biological & Environmental Sciences, Liverpool John Moores University, Byrom St, Liverpool L33AF, United Kingdom.
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6
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Zhai Y, Luan A, Yang Z, Rong Z, Liu Y, Wang F, Li X. The impacts of cold plasma on the taste and odor formation of dried silver carp products. Food Chem 2024; 454:139775. [PMID: 38820628 DOI: 10.1016/j.foodchem.2024.139775] [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: 01/08/2024] [Revised: 05/13/2024] [Accepted: 05/19/2024] [Indexed: 06/02/2024]
Abstract
This study investigated non-thermal pretreatment (cold plasma, CP) on the flavor (taste and odor) profiles of dried fish products. CP treatment of 5 min contributed to accumulation of umami nucleotides adenosine 5'-monophosphate (AMP) from 30.96 to 40.82 μg/g and inosine 5'-monophosphate (IMP) from 2009.29 to 2132.23 μg/g, and significant reduction of bitter hypoxanthine ribonucleoside (HxR) and hypoxanthine (Hx), respectively (P < 0.05) in the dried fish products. A noticeable enhancement in sweet glycine (from 429.41 to 490.03 mg/100 g) and umami glutamic acid (from 55.68 to 67.76 mg/100 g) accompanied with the CP treatment (P < 0.05) based on taste activity value (TAV > 1). And the characteristic odor volatiles (nonanal, hexanal and 1-octen-3-ol) were strengthened 2.13-, 2.16- and 2.17- folds, respectively (P < 0.05). The results of equivalent umami concentration and Gibbs free energy calculation, combining with the correlation analysis, indicate that nucleotides and free amino acids synergically enhanced the taste improvement of dried fish products. Moderate lipids oxidation favored the formation of characteristic volatiles. The CP pretreatment offered new strategies for enhancing flavor of dried fish products.
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Affiliation(s)
- Yueying Zhai
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha 410114, Hunan Province, China
| | - Aonan Luan
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha 410114, Hunan Province, China
| | - Zhimeng Yang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China
| | - Zhixing Rong
- Jinzai Food Group Co., Ltd, Pingjiang High-Tech Industrial Park, Yueyang 410400, Hunan Province, China
| | - Yongle Liu
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha 410114, Hunan Province, China
| | - Faxiang Wang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha 410114, Hunan Province, China
| | - Xianghong Li
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha 410114, Hunan Province, China.
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7
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Dang M, Li W, You J, Xiong S, An Y. Perilla juice and ginger juice reduced warmed-over flavor (WOF) in surimi gels: Due to the inhibition of the formation of the WOF compounds and the masking of the WOF. Food Chem 2024; 454:139739. [PMID: 38820632 DOI: 10.1016/j.foodchem.2024.139739] [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: 03/18/2024] [Revised: 05/16/2024] [Accepted: 05/17/2024] [Indexed: 06/02/2024]
Abstract
The effects and reasons of perilla juice (PJ) and ginger juice (GJ) on the reduction of "warmed-over flavor" (WOF) in surimi gels were revealed by detecting odor profiles and protein and lipid oxidation degrees of surimi gels, concentrations and odor activity values (OAVs) of WOF compounds. Adding PJ and GJ to surimi gels significantly reduced the WOF and improved the fish fragrance odor, but sodium ascorbate (SA) only weakened the WOF. The (E,E)-2,4-heptadienal's OAVs in the PJ and GJ groups were decreased by >50% compared with the control check (CK) and SA groups. Meanwhile, surimi gels added with PJ and GJ presented lower lipid and protein oxidation degrees. The verification test indicated that PJ and GJ's aroma had a masking effect on the WOF. In conclusion, PJ and GJ reduced the WOF in surimi gels by preventing WOF compounds' production and masking the WOF with their distinct aroma.
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Affiliation(s)
- Meiqi Dang
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Wenrong Li
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Juan You
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Shanbai Xiong
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Yueqi An
- College of Health Science and Engineering, Hubei University, Wuhan, Hubei Province 430062, PR China; College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China.
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8
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Huang J, Yin T, Xiong S, Huang Q. Effect of refrigeration and reheating on the lipid oxidation and volatile compounds in silver carp surimi gels. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39287107 DOI: 10.1002/jsfa.13905] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 07/20/2024] [Accepted: 09/03/2024] [Indexed: 09/19/2024]
Abstract
BACKGROUND As unsaturated and saturated aldehydes, ketones are known to be responsible for off-odors in surimi products, and they are mainly derived from lipid oxidation. Because surimi-based products are rich in unsaturated fatty acids, they are prone to producing off-odors during the refrigeration and reheating processes, which are common treatments for leftovers. The present study investigated the color, lipid oxidation productions, fatty acid profiles and volatile components in surimi gels during refrigeration at 4 °C for 3 days with multiple reheating. RESULTS The results revealed that the accumulation rate of hydroperoxides was higher in the refrigeration stage, whereas the decomposition rate was higher during reheating in surimi gels. Both refrigeration and reheating treatments promoted conjugated diene values, acid values and carbonyl values. Nevertheless, reheating treatment decreased tohiobarbituric acid reactive substances and whiteness. The contents of unsaturated fatty acids, especially α-linolenic acid, arachidonic acid, eicosapentaenoic acid and docosahexaenoic acid, were reduced, whereas the contents of saturated fatty acids increased during refrigeration and multiple reheating. The unsaturated fatty acids were lost as a result of their oxidative deterioration. The volatile components profile showed that the accumulation of volatile components mainly occurred in the refrigeration stage. Multivariate data analysis was utilized to further clarify whether the off-odors in surimi gels were mainly generated in refrigeration. CONCLUSION Refrigeration and reheating both contributed to lipid oxidation and the generation of volatile compounds in surimi gels, but the off-odors were mainly generated during refrigeration. This research provides a novel understanding of the formation of food odors in processing. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Jingjing Huang
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan, China
| | - Tao Yin
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan, China
| | - Shanbai Xiong
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan, China
| | - Qilin Huang
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan, China
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9
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Liu X, Guan J, Yang Y, Wu L, Ni H, Li Q, Chen F. The aroma transformation of Japanese sea bass (Lateolabrax japonicas) through endogenous enzyme incubation during the lag phase of attached microorganisms. Food Chem 2024; 463:141215. [PMID: 39278078 DOI: 10.1016/j.foodchem.2024.141215] [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: 05/30/2024] [Revised: 08/28/2024] [Accepted: 09/08/2024] [Indexed: 09/17/2024]
Abstract
Endogenous enzymes play a crucial role in determining fish product aroma. However, the attached microorganisms can promote enzyme production, making it challenging to identify specific aromatic compounds resulting from endogenous enzymes. Thus, we investigated the aroma transformation of Japanese sea bass through enzymatic incubation by controlling attached microorganisms during the lag phase. Our results demonstrate that enzymatic incubation significantly enhances grassy and sweet notes while reducing fishy odors. These changes in aroma are associated with increased levels of 10 volatile compounds and decreased levels of 3 volatile compounds. Among them, previous studies have reported enzyme reaction pathways for octanal, 1-nonanal, vanillin, indole, linalool, geraniol, citral, and 6-methyl-5-hepten-2-one; however, the enzymatic reaction pathways for germacrene D, beta-caryophyllene, pristane, 1-tetradecene and trans-beta-ocimene remain unclear. These findings provide novel insights for further study to elucidate the impact of endogenous enzymes on fish product aromas.
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Affiliation(s)
- Xinru Liu
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Junlan Guan
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Yuanfan Yang
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China
| | - Ling Wu
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China
| | - Hui Ni
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China; Xiamen Ocean Vocational College, Xiamen 361021, China.
| | - Qingbiao Li
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China
| | - Feng Chen
- Department of Food Science, Nutrition and Packaging, Clemsin University, Clemsin City of South Carolina 29631, USA Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
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10
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Yin C, Zhang C, Xu Y, Su L. Effects of Different Roasting Methods on the Quality of Roasted Large Yellow Croaker ( Larimichthys crocea). Foods 2024; 13:2772. [PMID: 39272537 PMCID: PMC11394897 DOI: 10.3390/foods13172772] [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: 07/09/2024] [Revised: 08/21/2024] [Accepted: 08/28/2024] [Indexed: 09/15/2024] Open
Abstract
This study investigated the effects of different roasting methods (45% light wave and 55% microwave roasting, 70% light wave and 30% microwave roasting, 100% light wave roasting, far-infrared roasting, and oven roasting) on the quality of roasted large yellow croaker. The quality was evaluated using sensory evaluation, texture characteristics, color differences, moisture content, and volatile flavor substances. In this context, different roasting methods can affect the color, taste, and flavor of large yellow croaker fish, significantly improving the overall acceptance of roasted fish. The results showed that after 45% light wave and 55% microwave roasting, the elasticity of fish meat was maintained, the hardness of fish meat was reduced, the moisture content and distribution were changed, and the taste was the best. Far-infrared roasting and 45% light wave and 55% microwave roasting had a significant effect on the color of large yellow croaker samples and improved the sensory evaluation score. Forty-six volatile compounds were detected using gas chromatography-mass spectrometry. After roasting, the oxidation and Maillard reactions of lipids and proteins were increased, with the 45% light wave and 55% microwave roasting giving the highest variety of volatile flavor substance products.
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Affiliation(s)
- Chenjing Yin
- College of Life and Environmental Science, Wenzhou University, Wenzhou 325035, China
- Zhejiang Provincial Key Laboratory for Water Environment and Marine Biological Resources Protection, Wenzhou University, Wenzhou 325035, China
| | - Chao Zhang
- College of Life and Environmental Science, Wenzhou University, Wenzhou 325035, China
- Zhejiang Provincial Key Laboratory for Water Environment and Marine Biological Resources Protection, Wenzhou University, Wenzhou 325035, China
| | - Yangli Xu
- Wenzhou Academy of Agricultural Science, Wenzhou Characteristic Food Resources Engineering and Technology Research Center, Wenzhou 325006, China
| | - Laijin Su
- College of Life and Environmental Science, Wenzhou University, Wenzhou 325035, China
- Zhejiang Provincial Key Laboratory for Water Environment and Marine Biological Resources Protection, Wenzhou University, Wenzhou 325035, China
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11
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Cheng YC, Jin DL, Yu WT, Tan BY, Fu JJ, Chen YW. Impact of thermal ultrasound on enzyme inactivation and flavor improvement of sea cucumber hydrolysates. Food Chem 2024; 449:139302. [PMID: 38608610 DOI: 10.1016/j.foodchem.2024.139302] [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: 10/16/2023] [Revised: 03/07/2024] [Accepted: 04/07/2024] [Indexed: 04/14/2024]
Abstract
In this study, the effects of the thermal ultrasonic enzyme inactivation process on flavor enhancement in sea cucumber hydrolysates (SCHs) and its impact on the inactivation of neutral proteases (NPs) were investigated. The body wall of the sea cucumber was enzymatically hydrolyzed with NPs. On the one hand, the structure of NPs subjected to different enzyme inactivation methods was analyzed using ζ-potential, particle size, and Fourier transform infrared (FT-IR) spectroscopy. On the other hand, the microstructure and flavor changes of SCHs were examined through scanning electron microscopy, E-nose, and gas chromatography-ion mobility spectrometry (GC-IMS). The results indicated that thermal ultrasound treatment at 60 °C could greatly affect the structure of NPs, thereby achieving enzyme inactivation. Furthermore, this treatment generated more pleasant flavor compounds, such as pentanal and (E)-2-nonenal. Hence, thermal ultrasound treatment could serve as an alternative process to traditional heat inactivation of enzymes for improving the flavor of SCHs.
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Affiliation(s)
- Yi-Chao Cheng
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Dan-Li Jin
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Wen-Tao Yu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Bo-Yang Tan
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Jing-Jing Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Yue-Wen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China.
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12
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An Y, Li W, Shen S, Li K, Guo J, Xiong S. Yeast extracts weakened warmed-over flavor in surimi gels made from silver carp due to the masking effect by high concentrations of pyrazines and esters. J Food Sci 2024. [PMID: 39138634 DOI: 10.1111/1750-3841.17090] [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: 01/18/2024] [Revised: 03/26/2024] [Accepted: 04/09/2024] [Indexed: 08/15/2024]
Abstract
Warmed-over flavor (WOF) is an off-flavor in surimi gels. Yeast extract (YE) could improve the aroma properties of food. However, the effect of YE on the WOF in surimi gels and its mechanism was still unclear. In this study, aroma profiles, the composition of aroma compounds and aroma precursors, concentrations of WOF compounds, and thiobarbituric acid reactive substances (TBARS) of surimi gels with different amounts of YE were investigated by molecular sensory science and chromatographic techniques. Moreover, the effect of pyrazines and esters introduced by YE on WOF was also tested by sensory analysis. The addition of no less than 1% YE to surimi gels significantly weakened WOF. However, YE did not decrease the concentrations of WOF compounds and did not change the fatty acid composition and TBARS in surimi gels. Conversely, the addition of YE significantly increased the contents of free amino acids, N-containing compounds, and esters in surimi gels. The contents of total free amino acids, 2,6-dimethylpyrazine, and ethyl acetate in surimi gels with 2.5% YE were 1.5, 21, and 2.1 times higher than those in the control, respectively. Additionally, the sensory results of the spiked aroma models containing WOF compounds, 2,6-dimethylpyrazine, and esters showed that more than 9.4 µg/kg of 2,6-dimethylpyrazine with a baked-potato note and more than 6.1 µg/kg of ethyl acetate and 11.2 µg/kg of butyl acetate with a fruity note could significantly mask WOF. In conclusion, WOF in surimi gels could be masked by YE due to the high concentrations of pyrazines and esters. Practical Application: Yeast extracts could decrease the warmed-over flavor (WOF) due to the high concentrations of pyrazines (baked-potato note) and esters (fruity note). This finding extends the application of yeast extracts in the food industry. On the other hand, this study presents a reasonable solution for the reduction of WOF in surimi products.
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Affiliation(s)
- Yueqi An
- College of Health Science and Engineering, Hubei University, Wuhan, Hubei Province, P. R. China
| | - Wenrong Li
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province, P. R. China
| | - Shuo Shen
- Angel Yeast Co., Ltd., Yichang, Hubei Province, P. R. China
| | - Ku Li
- Angel Yeast Co., Ltd., Yichang, Hubei Province, P. R. China
| | - Jiangyong Guo
- Angel Yeast Co., Ltd., Yichang, Hubei Province, P. R. China
| | - Shanbai Xiong
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province, P. R. China
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13
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Wei S, Wu Q, Wang Z, Yu X, Jiao J, Dong X. Determination of key volatile fishy substances of sea cucumber powder during the processing and their removal by supercritical fluid extraction. Food Res Int 2024; 190:114603. [PMID: 38945572 DOI: 10.1016/j.foodres.2024.114603] [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: 03/18/2024] [Revised: 06/04/2024] [Accepted: 06/04/2024] [Indexed: 07/02/2024]
Abstract
More than 40 volatile compounds were detected in sea cucumber powder during the processing (through freeze-dried, desalination, supercritical fluid extraction and ultra-micro grinding) by multiple methods including e-nose, GC-IMS and GC-MS. It has been determined that aldehydes are the predominant volatile substances in the original freeze-dried sample, accounting for about 30 % of the total volatile substances. In addition, we established a supercritical fluid extraction strategy that could efficiently remove the aldehydes from the sea cucumber powder. GC-IMS and GC-MS showed that the relative content of aldehydes significantly decreased by 14 % and 28 %, respectively. Quantification of aldehydes using GC-MS showed a significant decrease in octanal from 927 µg/kg to 159 µg/kg. Further investigation combined with OAV analysis showed that 17 volatile substances in the freeze-dried sea cucumber powder were considered to be the predominant volatile compounds (OAV > 1).The primary fishy compounds found in sea cucumber powder were identified as hexanal, octanal, and an unidentified compound using GC-O, which can be effectively removed (OAV can't been estimated) by the supercritical fluid extraction strategy we established.
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Affiliation(s)
- Shibiao Wei
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Qiong Wu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Zheming Wang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Xiliang Yu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Jian Jiao
- Beijing Tong Ren Tang Health (Dalian) Seafoods Co. L td., Dalian 116045, China
| | - Xiuping Dong
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
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14
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Mao Y, Zhang Y, Li T, Chen Y, Wang Z, Guo C, Jin W, Shen W, Li J. Effects of airflow superfine pulverization on the structure, functional properties, and flavor quality of wheat bran. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38924091 DOI: 10.1002/jsfa.13693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/27/2024] [Revised: 05/27/2024] [Accepted: 06/03/2024] [Indexed: 06/28/2024]
Abstract
BACKGROUND Wheat bran (WB) is a byproduct of refined wheat flour production with poor edible taste and low economic value. Herein, the WB was micronized via airflow superfine pulverization (ASP), and the effects of the ASP conditions on its particle size, nutritive compositions, whiteness, hydration characteristics, moisture distribution, microstructure, cation exchange capacity, volatile flavor components, and other characteristics were investigated. RESULTS Reducing the rotational speed of the ASP screw and increasing the number of pulverizations significantly decreased the median particle size Dx(50) of WB to a minimum of 12.97 ± 0.19 μm (P < 0.05), increased the soluble dietary fiber content from 55.05 ± 2.94 to 106.86 ± 1.60 mg g-1, and improved the whiteness and water solubility index. In addition, the water holding capacity and oil holding capacity were significantly reduced (P < 0.05), while the cation exchange and swelling capacities first increased and then decreased. Up to about 70% of water in WB exists as bound water. As the Dx(50) of WB decreased, the content of bound and immobile water increased, while the free water decreased from 14.37 ± 1.21% to 7.59 ± 1.03%. Furthermore, WB was micronized and the particles became smaller and more evenly distributed. Using gas chromatography-ion mobility spectrometry, a total of 37 volatile compounds in micronized WB (including 10 aldehydes, 9 esters, 7 alcohols, and several acids, furans, ethers, aldehydes, esters, and alcohols) were identified as the main volatile compounds of WB. CONCLUSION Collectively, ASP improved the physicochemical properties of WB. This study provides theoretical references for the use of ASP to improve the utilization and edibility of WB. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Ying Mao
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Yinghui Zhang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Tiantian Li
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Yueyi Chen
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Zhan Wang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Cheng Guo
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Weiping Jin
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Wangyang Shen
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Jinling Li
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
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15
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Chen J, Tang H, Wang M, Wei H, Ou C. Explorative study for the rapid detection of adulterated surimi using gas chromatography-ion mobility spectrometry. Food Chem 2024; 439:138083. [PMID: 38043278 DOI: 10.1016/j.foodchem.2023.138083] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 11/12/2023] [Accepted: 11/24/2023] [Indexed: 12/05/2023]
Abstract
Driven by economic interests, surimi adulteration has become a high-frequency issue. This study aims to assess the feasibility of gas chromatography-ion mobility spectrometry (GC-IMS) in detecting surimi adulteration. In this work, three common adulterated surimi models were established by mixing with different fish species and ratios. The fingerprints enabled a clear discrimination among different tuna surimi, and other two surimi models with different mixing ratios also showed VOCs (volatile organic compounds) differences. Results of unsupervised principal component analysis (PCA) and supervised partial least-squares discrimination analysis (PLS-DA) revealed that different types of adulterated surimi models can be well separated from each other. A total of 12, 16, and 9 VOCs were selected as the potential markers in three simulated models by PLS-DA method, respectively. Therefore, GC-IMS coupled with certain chemometrics is expected to serve as an alternative analytical tool to directly and visually detect adulterated surimi.
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Affiliation(s)
- Jingyi Chen
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315832, China
| | - Haiqing Tang
- Faculty of Food Science, Zhejiang Pharmaceutical University, Ningbo, Zhejiang 315100, China
| | - Mengyun Wang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315832, China
| | - Huamao Wei
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315832, China
| | - Changrong Ou
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315832, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, Zhejiang 315832, China.
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16
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Chen L, Yang F, Jiang Q, Gao P, Xia W, Yu D. Effect of different starch on masking fishy odor compounds. Int J Biol Macromol 2024; 268:131911. [PMID: 38679263 DOI: 10.1016/j.ijbiomac.2024.131911] [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: 03/27/2024] [Revised: 04/16/2024] [Accepted: 04/25/2024] [Indexed: 05/01/2024]
Abstract
Starch is a common ingredient to improve gel property of freshwater fish surimi, but the function of natural starch to mask fishy odor compounds in surimi products has not been investigated systematacially. Therefore, this study aimed to determine which natural starch could effectively mask fishy odor compounds and clarify their interaction by GC-MS, FT-IR spectroscopy, raman spectroscopy, X-ray diffraction, scanning electron microscopy and 13C nuclear magnetic resonance. The results showed that when the concentration, crystal type, amylose content, and dispersion degree of starch was 1 %, type C, 48 % (w/v), and 200 mesh with 0.88 span, the starch had the strongest masking effect on typical fishy odor compounds, namely hexanal, 1-Octen-3-ol, (E,E)-2,4-Heptadienal and (E)-2-Octenal. It indicated that complexation and hydrogen bonding both occurred between the fishy odor compounds and starch.
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Affiliation(s)
- Lihua Chen
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Fang Yang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Qixing Jiang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Pei Gao
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Dongxing Yu
- SoHao Fd-Tech Co., QingDao, ShanDong 266700, China
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17
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Peng L, Zhang L, Xiong S, You J, Liu R, Xu D, Huang Q, Ma H, Yin T. A comprehensive review of the mechanisms on fish stress affecting muscle qualities: Nutrition, physical properties, and flavor. Compr Rev Food Sci Food Saf 2024; 23:e13336. [PMID: 38558497 DOI: 10.1111/1541-4337.13336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Revised: 03/10/2024] [Accepted: 03/15/2024] [Indexed: 04/04/2024]
Abstract
Fish inevitably face numerous stressors in growth, processing, and circulation. In recent years, stress-related change in fish muscle quality has gradually become a research hotspot. Thus, the understanding of the mechanism regarding the change is constantly deepening. This review introduces the physiological regulation of fish under stress, with particular attention devoted to signal transduction, gene expression, and metabolism, and changes in the physiological characteristics of muscular cells. Then, the influences of various stressors on the nutrition, physical properties, and flavor of the fish muscle are sequentially described. This review emphasizes recent advances in the mechanisms underlying changes in muscle quality, which are believed to be involved mainly in physiological regulation under stress. In addition, studies are also introduced on improving muscle quality by mitigating fish stress.
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Affiliation(s)
- Ling Peng
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, China
| | | | - Shanbai Xiong
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, China
| | - Juan You
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, China
| | - Ru Liu
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, China
| | - Defeng Xu
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
| | - Qilin Huang
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, China
| | - Huawei Ma
- Engineering Research Center of Processing & Storage of Characteristic and Advantage Aquatic Products from Guangxi, Guangxi Academy of Fishery Science, Nanning, China
| | - Tao Yin
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, China
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18
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Sijin Z, Zhang L, Yin T, You J, Liu R, Wang L, Huang Q, Wang W, Ma H. Exploring the versatility of carbohydrates in surimi and surimi products: novel applications and future perspectives. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1874-1883. [PMID: 37885307 DOI: 10.1002/jsfa.13081] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 07/31/2023] [Accepted: 10/27/2023] [Indexed: 10/28/2023]
Abstract
Carbohydrate is one kind of the most important additives in the production of surimi and surimi products, mainly due to its wide range of sources and superior functionality. In recent years, new carbohydrates (oligosaccharides and polysaccharides) have been gradually applied in the production of surimi and surimi products which is mainly driven by consumer requirement on nutritional and the flavors or taste quality and producer requirement on extending the shelf life, like low calorie intake, dietary fiber enrichment, rich taste and improvement of antioxidant properties. Besides anti-freezing and improvement in gelling ability, novel functionalities have been explored such as fat substitution, improving flavor, antibacterial effect, antioxidant effect and improving three-dimensional printability. With an in-depth study of the mechanism of carbohydrate improving the qualities of surimi and surimi products, the application of carbohydrates in surimi would be more effective. Therefore, this review summarizes the new carbohydrates applied in the processing of surimi and surimi products, and their novel functionalities. Additionally, progress of the research on the mechanism of carbohydrate improving the qualities of surimi is also reviewed. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Zhang Sijin
- ASEAN Key Laboratory of Comprehensive Exploitation and Utilization of Aquatic Germplasm Resources, Ministry of Agriculture and Rural Affairs; Key Laboratory of Aquaculture genetic and breeding and Healthy Aquaculture of Guangxi, Guangxi Academy of Fishery Sciences, Nanning, China
- Wuhan Business University, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | | | - Tao Yin
- ASEAN Key Laboratory of Comprehensive Exploitation and Utilization of Aquatic Germplasm Resources, Ministry of Agriculture and Rural Affairs; Key Laboratory of Aquaculture genetic and breeding and Healthy Aquaculture of Guangxi, Guangxi Academy of Fishery Sciences, Nanning, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, China
| | - Juan You
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, China
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, China
| | - Lan Wang
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| | - Qilin Huang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, China
| | - Weisheng Wang
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, China
| | - Huawei Ma
- ASEAN Key Laboratory of Comprehensive Exploitation and Utilization of Aquatic Germplasm Resources, Ministry of Agriculture and Rural Affairs; Key Laboratory of Aquaculture genetic and breeding and Healthy Aquaculture of Guangxi, Guangxi Academy of Fishery Sciences, Nanning, China
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19
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Nie J, Xue C, Xiong S, Yin T, Huang Q. Comparative analysis of soluble and insoluble dietary fiber on improving the gelation performance and fishy odors of silver carp surimi. Int J Biol Macromol 2024; 262:129938. [PMID: 38325685 DOI: 10.1016/j.ijbiomac.2024.129938] [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: 11/09/2023] [Revised: 01/28/2024] [Accepted: 02/01/2024] [Indexed: 02/09/2024]
Abstract
This work investigated the effects and mechanisms of soluble and insoluble dietary fiber (SDF and IDF) on the gelation performance and fishy odors of silver carp surimi. The results showed that the gel properties of surimi increased and then decreased with increasing SDF content, and the best gel properties were achieved at 1 wt% SDF. The gel strength, elasticity and deformation resistance of surimi increased in a dose-dependent manner as affected by IDF, but its effect on viscosity and recovery ratio was similar to SDF. Moreover, 2 wt% SDF and 1 wt% IDF reduced the content and odor activity value (OAV) of most fishy compounds in surimi, and the latter was superior to the former. The rheological characteristics indicated that SDF affected the thermal gelation properties of surimi mainly through filling, concentration and volume exclusion, and IDF mainly through filling, concentration and intermolecular interactions between IDF and myofibrillar protein. Additionally, SDF and IDF inhibited the release of fishy odors by improving the gel network structure and their adsorption, but more SDF (2 wt%) promoted the formation of escape channels for odors release. In summary, 1 wt% IDF could simultaneously improve the gelation performance and fishy odors of silver carp surimi.
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Affiliation(s)
- Jinggui Nie
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China
| | - Chao Xue
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China; Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, 4108, Australia
| | - Shanbai Xiong
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China
| | - Tao Yin
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China
| | - Qilin Huang
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China.
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20
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Liu L, Zhao Y, Zeng M, Xu X. Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway. Food Res Int 2024; 178:113914. [PMID: 38309863 DOI: 10.1016/j.foodres.2023.113914] [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: 09/15/2023] [Revised: 12/13/2023] [Accepted: 12/21/2023] [Indexed: 02/05/2024]
Abstract
Fishy odor in aquatic products has a significant impact on the purchasing decisions of consumers. The production of aquatic products is a complex process involving culture, processing, transportation, and storage, which contribute to decreases in flavor and quality. This review systematically summarizes the fishy odor composition, identification methods, generation mechanism, and elimination methods of fishy odor compounds from their origin and formation to their elimination. Fishy odor compounds include aldehydes (hexanal, heptanal, and nonanal), alcohols (1-octen-3-ol), sulfur-containing compounds (dimethyl sulfide), and amines (trimethylamine). The mechanism of action of various factors affecting fishy odor is revealed, including environmental factors, enzymatic reactions, lipid oxidation, protein degradation, and microbial metabolism. Furthermore, the control and removal of fishy odor are briefly summarized and discussed, including masking, elimination, and conversion. This study provides a theoretical basis from source to elimination for achieving targeted regulation of the flavor of aquatic products, promoting industrial innovation and upgrading.
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Affiliation(s)
- Li Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China
| | - Mingyong Zeng
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China.
| | - Xinxing Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China.
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21
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Yueqi A, Qiufeng R, Li W, Xuezhen Z, Shanbai X. Comparison of volatile aroma compounds in commercial surimi and their products from freshwater fish and marine fish and aroma fingerprints establishment based on metabolomics analysis methods. Food Chem 2024; 433:137308. [PMID: 37683479 DOI: 10.1016/j.foodchem.2023.137308] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2023] [Revised: 08/21/2023] [Accepted: 08/26/2023] [Indexed: 09/10/2023]
Abstract
Understanding the differences in odors of freshwater and marine fish surimi and their products is important for the quality control of surimi products. Aroma compounds in silver carp surimi and three kinds of marine fish surimi and their products were identified by gas chromatography-mass spectrometry/olfactometry, and aroma fingerprints of them were established based on metabolomics analysis methods. Silver carp surimi and surimi products showed the highest "fresh fish" and "grassy, earthy" notes, while the marine fish surimi and their products presented a strong "sea breeze-like" odor. Five Br-containing compounds (sea breeze-like) were identified in the marine fish samples. The aroma fingerprints showed that the odor compositions of freshwater and marine surimi/surimi products were divided into two categories, and the marine fish surimi and their products also showed differences in odors. Furthermore, four commercial surimi and their products could be distinguished according to 33 and 28 differential aroma components, respectively.
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Affiliation(s)
- An Yueqi
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, PR China; College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Ruan Qiufeng
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Wenrong Li
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Zhang Xuezhen
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, PR China; College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Xiong Shanbai
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, PR China.
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22
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Lei Y, Ai M, Lu S, Xu H, Wang L, Zhang J, Xiong S, Hu Y. Effect of raw material frozen storage on physicochemical properties and flavor compounds of fermented mandarin fish ( Siniperca chuatsi). Food Chem X 2023; 20:101027. [PMID: 38144860 PMCID: PMC10739918 DOI: 10.1016/j.fochx.2023.101027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2023] [Revised: 11/17/2023] [Accepted: 11/21/2023] [Indexed: 12/26/2023] Open
Abstract
Frozen mandarin fish (MF) is utilized for preparation fermented MF. However, how raw material (RM) affects the quality and flavor of fermented MF is unclear. This study investigated the impact and mechanism of RM frozen storage on the microstructure, texture, water distribution, and flavor of fermented MF by light microscopy, texture profile analysis, low-field nuclear magnetic resonance, gas chromatography-ion mobility spectrometry, and multivariate analysis. With increasing RM frozen storage time, both frozen MF and frozen-based fermented MF decreased in muscle fiber density while increased in muscle fiber diameter. Additionally, RM frozen storage exhibited a significant impact on the water distribution of frozen MF, while no obvious effect on that of frozen-based fermented MF. Seven odorant (2-methyl-1-propanol, 3-hydroxy-2-butanone, 2,3-butanedione, hexanal-D, ethyl acetate-D, 3-pentanone, and acetone) were shown as potential markers to distinguish fermented MF. This study could provide a theoretical basis for the production of high-quality frozen-based fermented MF.
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Affiliation(s)
- Yuelei Lei
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan 430207, China
| | - Mingyan Ai
- Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan 430207, China
| | - Sufang Lu
- Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan 430207, China
| | - Hongliang Xu
- Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan 430207, China
| | - Lan Wang
- Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Jin Zhang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yang Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
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23
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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.
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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.)
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24
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Zhang Y, Zhang P, Peng H, Chen Q, Jiao X, Jia J, Pan Z, Cheng J, Wang L. Effects of Cooking Processes on Protein Nutritional Values and Volatile Flavor Substances of Silver Carp ( Hypophthalmichthys molitrix). Foods 2023; 12:3169. [PMID: 37685102 PMCID: PMC10486570 DOI: 10.3390/foods12173169] [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: 08/02/2023] [Revised: 08/16/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023] Open
Abstract
Silver carp (Hypophthalmichthys molitrix) is normally cooked at a high temperature. In order to explore the effects of cooking methods on the protein nutritional values and volatile flavor substances of silver carp meat, the meat was fried, roasted and steamed, and its contents were determined in relation to moisture, protein, fat, ash, amino acids and volatile flavor substances. The results show that the moisture content of cooked silver carp can be ranked as follows: raw > steamed > roasted > fried. The protein content order of the four samples can be ranked: fried > roasted > raw > steamed. The ash and the fat contents of the four samples showed similar significant (p < 0.05) differences, in the order of fried > roasted > steamed > raw. The contents of all the amino acids in the fried meat were significantly (p < 0.05) higher than the contents in others, and the frying, roasting and steaming processes improved the umami taste (supported by the increased content of glutamate and aspartate) and the protein nutritional value (supported by the amino acid score, essential amino acid index and protein efficiency ratio) of the silver carp meat. A total of 51 compounds were detected in the fried, roasted and steamed meat. Frying and roasting reduced the fishy flavor of this meat. The odor activity value (OAV) indicated that methanethiol, 1-octen-3-ol and 2-heptanone were the key flavor chemicals in raw meat. Hexanal, propionaldehyde, octanal, nonanal, decanal, 1-octen-3-ol and 2-heptanone were key to the flavor of fried meat. Pentanal, decanal, methyl mercap-tan and 1-octen-3-ol contributed greatly to the overall flavor of the roasted meat. Nonanal, methylmercaptan and 1-octene-3-ol had strong effects on the flavor of the steamed silver carp meat.
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Affiliation(s)
- Yin Zhang
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China; (P.Z.); (H.P.); (Q.C.); (J.J.); (J.C.); (L.W.)
| | - Pengcheng Zhang
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China; (P.Z.); (H.P.); (Q.C.); (J.J.); (J.C.); (L.W.)
| | - Haichuan Peng
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China; (P.Z.); (H.P.); (Q.C.); (J.J.); (J.C.); (L.W.)
| | - Qiuyue Chen
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China; (P.Z.); (H.P.); (Q.C.); (J.J.); (J.C.); (L.W.)
| | - Xiaolei Jiao
- Neijiang Academy of Agricultural Sciences, Neijiang 641099, China;
| | - Jianlin Jia
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China; (P.Z.); (H.P.); (Q.C.); (J.J.); (J.C.); (L.W.)
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, One Shields Avenue, Davis, CA 95616, USA;
| | - Jie Cheng
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China; (P.Z.); (H.P.); (Q.C.); (J.J.); (J.C.); (L.W.)
| | - Linguo Wang
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China; (P.Z.); (H.P.); (Q.C.); (J.J.); (J.C.); (L.W.)
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25
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Bu Y, Zhao Y, Zhou Y, Zhu W, Li J, Li X. Quality and flavor characteristics evaluation of red sea bream surimi powder by different drying techniques. Food Chem 2023; 428:136714. [PMID: 37421665 DOI: 10.1016/j.foodchem.2023.136714] [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: 05/07/2023] [Revised: 06/14/2023] [Accepted: 06/22/2023] [Indexed: 07/10/2023]
Abstract
The present study investigated the effects of five different drying methods, namely hot-air drying (HAD), cold-air drying (CAD), microwave combined oven drying (MCOD), infrared radiation drying (IRD) and vacuum freeze drying (VFD) on the physicochemical properties and flavor of red sea bream surimi. The L* value of the VFD treatment group (77.17) was significantly higher compared to other treatments (P < 0.05). The TVB-N content of the five surimi powder remained within an acceptable range. A total of 48 volatile compounds were identified in surimi powder, with the VFD and CAD groups exhibiting superior odor and taste characteristics, as well as a more a more uniformly smooth surface. The gel strength (4402.00 g.mm) and water holding capacity (92.21%) of rehydrated surimi powder in CAD group were the highest, followed by the VFD group. In conclusion, CAD and VFD can be considered as an effective technique for preparing surimi powder.
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Affiliation(s)
- Ying Bu
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Yue Zhao
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Yang Zhou
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Wenhui Zhu
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
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26
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Mao J, Fu J, Zhu Z, Cao Z, Zhang M, Yuan Y, Chai T, Chen Y. Flavor characteristics of semi-dried yellow croaker (Pseudosciaena crocea) with KCl and ultrasound under sodium-reduced conditions before and after low temperature vacuum heating. Food Chem 2023; 426:136574. [PMID: 37302305 DOI: 10.1016/j.foodchem.2023.136574] [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: 03/20/2023] [Revised: 05/28/2023] [Accepted: 06/05/2023] [Indexed: 06/13/2023]
Abstract
This study investigated the flavor characteristics of semi-dried yellow croaker made by KCl instead of partial NaCl combined with ultrasound treatment before and after low temperature vacuum heating. The electronic tongue, electronic nose, free amino acids, 5'-nucleotides, and gas chromatography-ion mobility spectrometry were employed. Electronic nose and electronic tongue results showed that different treatment groups had different sensitive signals to smell and taste. The odor and taste of each group were mainly affected by Na+ and K+. The difference between the groups becomes larger after thermal treatment. Ultrasound and thermal treatment both changed the content of taste components. In addition, each group contained 54 volatile flavor compounds. Among them, the combined treatment method gave semi-dried large yellow croaker pleasant flavor characteristics. Besides, it also improved the content of flavor substances. In conclusion, the semi-dried yellow croaker under sodium-reduced conditions showed better performance in flavor characteristics.
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Affiliation(s)
- Junlong Mao
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China
| | - Jingjing Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China
| | - Zhengyu Zhu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China
| | - Zhenzhi Cao
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China
| | - Min Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China
| | - Yanwei Yuan
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China
| | - Tingting Chai
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China
| | - Yuewen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China.
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27
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Chen YP, Li W, Yu Y, Wang M, Blank I, Zhang Y, Liu Y. Elucidation of the Impact of Steaming on the Key Odorants of Jinhua Dry-Cured Ham Using the Sensomics Approach. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:4932-4942. [PMID: 36930805 DOI: 10.1021/acs.jafc.2c08423] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Jinhua dry-cured ham (JDH) is a traditional fermented meat product favored by Chinese consumers. In this paper, the impact of steaming on the key odorants of JDH was investigated using the sensomics approach. Compounds with odor activity values (OAV) ≥1 were re-engineered in a triglyceride matrix to imitate the odor profiles of both raw and steamed JDHs. The aroma-active compounds were then confirmed by recombination and omission tests using triangle tests. The odor profiles of raw and steamed JDHs were obtained by quantitative descriptive analysis to compare the differences between the original and recombined models. The results showed that pentanal, hexanal, dimethyl trisulfide, (E,E)-2,4-decadienal, (E)-2-heptenal, furaneol, 3-methylbutanoic acid, 1-octen-3-one, and methional influenced the overall raw JDH odor significantly. Furaneol was first reported as a key compound that provides a caramel smell to the raw JDH. Apart from (E)-2-heptenal, dimethyl trisulfide, furaneol, 3-methylbutanoic acid, and methional, the remaining three compounds including 2-furfurylthiol, benzeneacetaldehyde, and phenylethyl alcohol showed a significant influence on the odor profile of steamed JDH. The statistical analysis of the odor profiles showed an 80.0% similarity between the recombination raw JDH and the real raw JDH, and a 76.3% similarity between the model and the real steamed JDH.
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Affiliation(s)
- Yan Ping Chen
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Wenqian Li
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yashu Yu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Mengni Wang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Imre Blank
- Zhejiang Yiming Food Co., LTD, Jiuting Center, Huting North Street No.199, Shanghai 201600, China
| | - Yin Zhang
- Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, China
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
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28
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Effects of ethanol pretreatment on osteogenic activity and off-flavors in blue mussel (Mytilus edulis L.) enzymatic hydrolysates. Food Res Int 2023; 167:112701. [PMID: 37087266 DOI: 10.1016/j.foodres.2023.112701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2023] [Revised: 03/07/2023] [Accepted: 03/14/2023] [Indexed: 03/22/2023]
Abstract
Aquatic protein hydrolysates have many biological activities, but the off-flavor seriously decreases their commercial acceptability. Therefore, it is important to invest in finding an effective deodorization of aquatic hydrolysates that do not affect activities. In this study, ethanol pretreatment of mussel was applied to establish a new method to deodorize the blue mussel (Mytilus edulis L.) hydrolysates. LC-MS and GC-MS analysis results showed that 87.34% of fatty acids, 83.94% of aldehydes, most volatile flavor compounds including aldehydes, ketones, alcohols, acids, and hydrocarbons were decreased after ethanol pretreatment. Besides, it was found that the enzymatic hydrolysates of mussel with or without ethanol pretreatment showed high osteogenic activity, which induced an increase of 33.65 ± 4.36% and 31.77 ± 5.45% in MC3T3-E1 cell growth. These results suggest that ethanol pretreatment has beneficial potential for improving the flavor aspects of blue mussel peptides which may have the potential to stimulate bone regeneration and formation.
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29
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Xue C, You J, Xiong S, Yin T, Du W, Huang Q. Myosin head as the main off-odors binding region: Key binding residues and conformational changes in the binding process. Food Chem 2023; 403:134437. [DOI: 10.1016/j.foodchem.2022.134437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2022] [Revised: 09/20/2022] [Accepted: 09/26/2022] [Indexed: 11/24/2022]
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30
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Shao Y, Liu X, Zhang Z, Wang P, Li K, Li C. Comparison and discrimination of the terpenoids in 48 species of huajiao according to variety and geographical origin by E-nose coupled with HS-SPME-GC-MS. Food Res Int 2023; 167:112629. [PMID: 37087205 DOI: 10.1016/j.foodres.2023.112629] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 02/13/2023] [Accepted: 02/21/2023] [Indexed: 03/07/2023]
Abstract
The unique flavor and aroma characteristics of huajiao were not only influenced by cultivated varieties, maturity, but also geographic origin. This study compared the terpenoids of 48 species of huajiao using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and electronic nose (E-nose). The E-nose results showed differences in huajiao from different origins and varieties, and from the PCA loading plots it was possible to conclude that some samples contained higher levels of hydrocarbons and alcohols, providing a preliminary discrimination between different species of huajiao. Further, GC-MS results showed that six key biomarkers could be used to distinguish red and green huajiao. Red huajiao in Central China contained more terpenoids than in other regions. Nine key biomarkers could be used to distinguish red huajiao from different regions. Oil huajiao exhibited a more distinct aroma in red huajiao. Green huajiao from Yunnan Province had more terpenoids than that from other provinces. The terpenoids content of Yunnan zhuyeqing was higher than other green huajiao. Heatmap analysis helped to find the most contributors of huajiao, which could be used as key terpenoids to differentiate huajiao of different regions or cultivars. Finally, through the correlation analysis of E-nose and GC-MS, it was found that the E-nose sensors could distinguish different huajiao by specific responses to some terpenoids in the samples.
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Affiliation(s)
- Yuanyuan Shao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Environment Correlative Food Science (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Xiaoqiong Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Dehong Tropical Agriculture Research Institute of Yunnan, Rui 678600, Yunnan, China
| | - Zhuoya Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Environment Correlative Food Science (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Pengxiang Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Environment Correlative Food Science (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Kaikai Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Environment Correlative Food Science (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Chunmei Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Environment Correlative Food Science (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China.
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31
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Li W, Wen L, Xiong S, Xiao S, An Y. Investigation of the effect of chemical composition of surimi and gelling temperature on the odor characteristics of surimi products based on gas chromatography-mass spectrometry/olfactometry. Food Chem 2023; 420:135977. [PMID: 37037112 DOI: 10.1016/j.foodchem.2023.135977] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 03/06/2023] [Accepted: 03/16/2023] [Indexed: 04/07/2023]
Abstract
This study investigated the effects of chemical composition of surimi (prepared by 0, 1, or 2 times of rinsing) and gelling temperature (90 °C and 100 °C) on the odor characteristics of surimi products and the relationship between the chemical composition of surimi and the aroma of surimi products. The once- and twice-rinsed surimi showed a decrease (p < 0.05) of 71.32%, 74.60%, 42.79% and 61.12% in the contents of total amino acids and total fatty acids, respectively. The surimi products prepared with un-rinsed surimi at 90 °C had the highest fish-fragrance score, while those prepared with once-rinsed surimi at 100 °C showed the strongest warmed-over flavor (WOF) and the lowest fish-fragrance score.Gly, Phe, and most of the saturated fatty acids were associated with WOF formation in surimi products, while Leu, Ile, Val, Asp, and unsaturated fatty acids were positively related to their fish-fragrance note.
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Affiliation(s)
- Wenrong Li
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Li Wen
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Shanbai Xiong
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, PR China; College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Shuting Xiao
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Yueqi An
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, PR China; College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China.
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32
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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.
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33
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Zhang Y, Zhang Y, Song H, Pan W, Chen W. The Fishy Off-Odor Removal and Umami Enhancing Effect of Enzymatic Hydrolysis of Fish By-Products by Proteases. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2023. [DOI: 10.1080/10498850.2023.2185846] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
Affiliation(s)
- Yuanyuan Zhang
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Yu Zhang
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Huanlu Song
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Wenqing Pan
- R & D, Flavor & Fragrance Engineering Technology Research Center of Hunan Province, Changde, Hunan Province, China
| | - Wanying Chen
- R & D, Flavor & Fragrance Engineering Technology Research Center of Hunan Province, Changde, Hunan Province, China
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34
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Mahmoud MAA, Magdy M, Tybussek T, Barth J, Buettner A. Comparative Evaluation of Wild and Farmed Rainbow Trout Fish Based on Representative Chemosensory and Microbial Indicators of Their Habitats. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:2094-2104. [PMID: 36688586 DOI: 10.1021/acs.jafc.2c07868] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Wild and farmed rainbow trout were compared with chemical profiling, chemosensory properties, carbon concentration and isotope analyses, 1- and 2-GC/O-MS, GC-FID, and aroma profile analyses. Results were linked with the prokaryotic and eukaryotic microbiological profile of the fish sources using multivariate statistical analysis. Fish from natural environments proved to have better sensory properties in terms of fruity, sweet, and citrusy attributes, compared to farmed fish. However, the farmed fish were found to have higher nutritional value based on their lipid contents. These differences might relate to the introduction of feed extrudates, which could influence the overall quality of fish products. Thereby, malodor episodes linked to musty/earthy off-odor notes related to odorants including geosmin, β-caryophyllene, (E,Z)-2,4-nonadienal, and (E,E)-2,4-nonadienal. These compounds, in turn, correlated with Asticcacaulis benevestitus, Curvibacter sp., Albidiferax sp., Aquabacterium commune, and Aquabacterium citratiphilum abundance and were further affected by oxygen levels in the water column.
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Affiliation(s)
- Mohamed A A Mahmoud
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354Freising, Germany
- Agricultural Biochemistry Department, Faculty of Agriculture, Ain Shams University, P.O. Box 68, Hadayek Shobra, 11241Cairo, Egypt
| | - Mahmoud Magdy
- Genetics Department, Faculty of Agriculture, Ain Shams University, 68 Hadayek Shobra, Cairo11241, Egypt
| | - Thorsten Tybussek
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354Freising, Germany
| | - Johannes Barth
- Department of Geography and Geosciences, GeoZentrum Nordbayern, Friedrich-Alexander-Universität Erlangen-Nürnberg, Schlossgarten 5, 91054Erlangen, Germany
| | - Andrea Buettner
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354Freising, Germany
- Chair of Aroma and Smell Research, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Henkestraße 9, 91054Erlangen, Germany
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35
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Huang JB, Kong XW, Chen YY, Chen J. Assessment of flavor characteristics in snakehead ( Ophiocephalus argus Cantor) surimi gels affected by atmospheric cold plasma treatment using GC-IMS. Front Nutr 2023; 9:1086426. [PMID: 36712526 PMCID: PMC9875017 DOI: 10.3389/fnut.2022.1086426] [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: 11/01/2022] [Accepted: 11/29/2022] [Indexed: 01/12/2023] Open
Abstract
The gel formation ability of freshwater surimi is weak, resulting in its poor flavor and quality. Atmospheric cold plasma (ACP), a widely developed non-thermal processing technology in the food industry, is considered to have potential applications in maintaining and improving the flavor characteristics of surimi gels. In this study, the effect of ACP on snakehead surimi gels flavor at different treatment times was investigated by sensory evaluation and gas chromatography-ion mobility spectrometry (GC-IMS) analysis. The results showed that ACP could better maintain and improve the original appearance and tissue state characteristics of surimi gels, scoring about 1-2 points higher than the ACP-untreated group. GC-IMS analysis demonstrated the obvious difference in the volatile organic compounds (VOCs) among the treatment groups. Specifically, the samples treated for 120 s with ACP exhibited the most unique aroma characteristics, which probably related to the highest thiobarbituric acid reactive substances values (73.28 μmol MDA/kg sample). Meanwhile, the reduced TCA-soluble peptides content indicated that ACP could inhibit protein degradation to maintaining the tissue state and flavor characteristics of the surimi gels. In conclusion, the advantages of ACP treatment, such as little damage to nutrients, and maximum retention of original sensory properties, provide new ideas for its application in the flavor characteristics of the snakehead surimi gels.
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Affiliation(s)
- Jia-bao Huang
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Xian-wang Kong
- School of Petrochemical Engineering & Environment, Zhejiang Ocean University, Zhoushan, China
| | - Ying-yun Chen
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Jing Chen
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China,Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, Zhoushan, China,*Correspondence: Jing Chen,
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36
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Su S, Wang L, Fu S, Zhao J, He X, Chen Q, Belobrajdic DP, Yu C, Liu H, Wu H, Han P, Yang B, Huang Y, Liu Y, He J. Effects of oat ( Avena sativa L.) hay diet supplementation on the intestinal microbiome and metabolome of Small-tail Han sheep. Front Microbiol 2022; 13:1032622. [PMID: 36590432 PMCID: PMC9801518 DOI: 10.3389/fmicb.2022.1032622] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Accepted: 11/24/2022] [Indexed: 12/23/2022] Open
Abstract
Supplementation of the sheep diet with oats (Avena sativa L.) improves animal growth and meat quality, however effects on intestinal microbes and their metabolites was not clear. This study aimed to establish the effect of dietary oat supplementation on rumen and colonic microbial abundance and explore the relationship with subsequent changes in digesta metabolites. Twenty Small-tail Han sheep were randomly assigned to a diet containing 30 g/100 g of maize straw (Control) or oat hay (Oat). After 90-days on experimental diets, rumen and colon digesta were collected and microbial diversity was determined by 16S rRNA gene Illumina NovaSeq sequencing and metabolomics was conducted using Ultra-high performance liquid chromatography Q-Exactive mass spectrometry (UHPLC-QE-MS). Compared to Control group, oat hay increased the abundance of Bacteroidetes and Fibrobacteres as well as known short-chain fatty acid (SCFA) producers Prevotellaceae, Ruminococcaceae and Fibrobacteraceae in rumen (p < 0.05). In rumen digesta, the Oat group showed had higher levels of (3Z,6Z)-3,6-nonadienal, Limonene-1,2-epoxide, P-tolualdehyde, and Salicylaldehyde compared to Control (p < 0.05) and these metabolites were positively correlated with the abundance of cecal Prevotellaceae NK3B31. In conclusion, supplementation of the sheep diet with oat hay improved desirable microbes and metabolites in the rumen, providing insight into mechanisms whereby meat quality can be improved by oat hay supplementation.
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Affiliation(s)
- Shaofeng Su
- Inner Mongolia Academy of Agriculture and Husbandry Science, Hohhot, China
| | - Liwei Wang
- Inner Mongolia Academy of Agriculture and Husbandry Science, Hohhot, China,State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock, Inner Mongolia University, Hohhot, China
| | - Shaoyin Fu
- Inner Mongolia Academy of Agriculture and Husbandry Science, Hohhot, China
| | - Jie Zhao
- Center of Reproductive Medicine, The Affiliated Hospital of Inner Mongolia Medical Hospital, Hohhot, China
| | - Xiaolong He
- Inner Mongolia Academy of Agriculture and Husbandry Science, Hohhot, China
| | - Qiuju Chen
- Bayannur Institute of Agriculture and Animal Husbandry Science, Bayannur, China
| | | | - Chuanzong Yu
- Inner Mongolia Academy of Agriculture and Husbandry Science, Hohhot, China
| | - Hongkui Liu
- Inner Mongolia Academy of Agriculture and Husbandry Science, Hohhot, China
| | - Haiqing Wu
- Inner Mongolia Academy of Agriculture and Husbandry Science, Hohhot, China
| | - Pingan Han
- Inner Mongolia Academy of Agriculture and Husbandry Science, Hohhot, China
| | - Bin Yang
- Inner Mongolia Academy of Agriculture and Husbandry Science, Hohhot, China
| | - Yao Huang
- Inner Mongolia Academy of Agriculture and Husbandry Science, Hohhot, China
| | - Yongbin Liu
- State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock, Inner Mongolia University, Hohhot, China,*Correspondence: Yongbin Liu,
| | - Jiangfeng He
- Inner Mongolia Academy of Agriculture and Husbandry Science, Hohhot, China,State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock, Inner Mongolia University, Hohhot, China,Jiangfeng He,
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37
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Sun W, Ji H, Zhang D, Zhang Z, Liu S, Song W. Evaluation of Aroma Characteristics of Dried Shrimp (Litopenaeus vannamei) Prepared by Five Different Procedures. Foods 2022; 11:foods11213532. [PMID: 36360145 PMCID: PMC9658951 DOI: 10.3390/foods11213532] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2022] [Revised: 10/29/2022] [Accepted: 11/03/2022] [Indexed: 11/09/2022] Open
Abstract
Litopenaeus vannamei is one of the most popular shrimp species in the world and has been reported in studies on its dryness and flavor. However, the aroma characteristics of shrimps dried with different drying methods are compared in a unified way, and there are few reports on the difference in aroma of different shrimps dried. In order to clarify the difference in aroma characteristics of shrimp dried produced by different drying methods. In this study, blanched shrimp (BS) was used as a control to analyze the aroma characteristics of shrimp dried by five different procedures (SD-BFDP) samples, namely vacuum freeze-dried shrimp (VFDS), vacuum dried-shrimp (VDS), heat pump-dried shrimp (HPDS), hot air dried-shrimp (HADS) and microwave vacuum-dried shrimp (MVDS). An electronic nose (E-nose) was used to obtain the aroma fingerprint of SD-BFDP samples. Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used for qualitative and quantitative analysis of volatile compounds in SD-BFDP samples. Partial least squares regression (PLSR) was used to analyze potential correlations between sensory attributes and aroma-active compounds (AACs). Partial least squares-discrimination analysis (PLS-DA) was used to screen for signature aroma compounds. The results of the E-nose showed that there were differences in the aroma fingerprints of the SD-BFDP samples, and the E-nose could distinguish the five kinds of SD-BFDP. The qualitative and quantitative results of GC-MS showed that the types and contents of the main volatile components of SD-BFDP samples were different. 15 AACs were screened from SD-BFDP based on odor activity value (OAV). The PLSR results showed good correlations between certain sensory attributes and the majority of AACs. PLS-DA results displayed that aroma attributes of SD-BFDP samples could be distinguished by six signature aroma compounds, including trimethylamine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, nonanal, 3-ethyl-2,5-dimethylpyrazine, and octanal. These research results reveal that shrimps dried in different procedures have unique aroma characteristics, which could provide a theoretical basis for the rapid identification of aroma attributes of dried shrimps in the future. From a flavor perspective, MVD is the best drying method.
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Affiliation(s)
- Weizhen Sun
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Hongwu Ji
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- Correspondence:
| | - Di Zhang
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Zewei Zhang
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Shucheng Liu
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Wenkui Song
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
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38
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Liu XL, Du XP, Yang YF, Wei HC, He F, Chen F, Ni H. Study on the aroma formation of baked sea bass (Lateolabrax japonicus) via solvent-assisted flavor evaporation coupled with gas chromatography-mass spectrometry (SAFE-GC-MS) analysis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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39
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Zhang Z, Ji H, Zhang D, Liu S, Zheng X. The Role of Amino Acids in the Formation of Aroma-Active Compounds during Shrimp Hot Air Drying by GC-MS and GC-IMS. Foods 2022; 11:3264. [PMID: 37431012 PMCID: PMC9601334 DOI: 10.3390/foods11203264] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 10/12/2022] [Accepted: 10/18/2022] [Indexed: 09/26/2023] Open
Abstract
In the present paper, the role of amino acids of Penaeus vannamei was investigated in the formation of volatile substances during drying. The variations in volatile substances among samples with different moisture contents (raw, 45%, 30%, 15%, and 5%) were obtained by gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). The amino acid contents of the above samples were measured by the amino acid automatic analyzer. Correlation between pyrazines and the various amino acid contents was analyzed by the Pearson correlation coefficient. Their correlation was verified by conducting addition assays. The types and contents of volatile components increased significantly in samples with moisture contents between 30% and 5%. The most obvious increases in the type, content and odor activity value of pyrazines were observed in this range. Basic amino acids (Arg, Lys, and His) had a strong correlation with the formation of pyrazines. Addition assays verified that the addition of Arg and Lys increased the content of pyrazines in shrimp after drying.
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Affiliation(s)
- Zewei Zhang
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Hongwu Ji
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Di Zhang
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Shucheng Liu
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Xiaoshan Zheng
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
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40
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Hydrophobic bonds-dominated key off-odors/silver carp myofibrillar protein interactions, and their binding characteristics at cold storage and oral temperatures. Food Chem X 2022; 15:100396. [PMID: 36211727 PMCID: PMC9532728 DOI: 10.1016/j.fochx.2022.100396] [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: 05/25/2022] [Revised: 07/12/2022] [Accepted: 07/14/2022] [Indexed: 11/23/2022] Open
Abstract
Off-odors binding to MP via hydrophobic forces is a spontaneous process. Nonanal had the strongest binding ability to MP among the three off-odors. MD method provided a structural basis for the fluorescence spectroscopic analysis. Three off-odors, especially nonanal, could change the conformation of MP. Compared with others, nonanal formed more binding sites to Trp residues in Myosin1.
This study revealed the interaction mechanism between silver carp myofibrillar protein (MP) and key off-odors by combining fluorescence spectroscopy with molecular dynamics (MD) simulation. Spectroscopic results exhibited a dynamic quenching mechanism between MP and off-odors. Thermodynamic analysis indicated that the MP/off-odors interaction was spontaneous (ΔG° < 0) and dominated by hydrophobic interactions (ΔH° > 0, ΔS° > 0). Meanwhile, the binding affinity was in the order of nonanal (n = 1.38) > hexanal (n = 0.89) > 1-octen-3-ol (n = 0.65), which was further verified by the MD results. Among off-odors, nonanal had the highest binding energy with myosin (8105.66 kJ/mol) and formed more hydrophobic binding sites to Trp residues in myosin head (e.g., Trp820 and Trp822), thereby changing myosin conformations via both physical and chemical interactions. Additionally, higher binding energies of myosin/off-odors were observed at oral temperature (37 °C) than at cold storage temperature (4 °C), implying that less off-odors were released at 37 °C.
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41
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Zhang Y, Tang L, Zhang Y, Song H, Raza A, Pan W, Gong L, Jiang C. Comparison of Different Volatile Extraction Methods for the Identification of Fishy Off-Odor in Fish By-Products. Molecules 2022; 27:molecules27196177. [PMID: 36234714 PMCID: PMC9572025 DOI: 10.3390/molecules27196177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 09/13/2022] [Accepted: 09/16/2022] [Indexed: 12/02/2022] Open
Abstract
This study was conducted to analyze volatile odor compounds and key odor-active compounds in the fish soup using fish scarp and bone. Five extraction methods, including solid-phase microextraction (SPME), dynamic headspace sampling (DHS), solvent-assisted flavor evaporation (SAFE), stir bar sorptive extraction (SBSE), liquid-liquid extraction (LLE), were compared and SPME was finally selected as the best extraction method for further study. The volatile odor compounds were analyzed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and comprehensive two-dimensional gas chromatography-olfactometry-mass spectrometry (GC × GC-O-MS) techniques, and the key odor-active compounds were identified via aroma extract dilution analysis (AEDA) and relative odor activity value (r-OAV) calculation. A total of 38 volatile compounds were identified by GC-O-MS, among which 10 were declared as odor-active compounds. Whereas 39 volatile compounds were identified by GC × GC-O-MS, among which 12 were declared as odor-active compounds. The study results revealed that 1-octen-3-one, 2-pentylfuran, (E)-2-octenal, 1-octen-3-one, hexanal, 1-octen-3-ol, 6-methylhept-5-en-2-one, (E,Z)-2,6-nondienal and 2-ethyl-3,5-dimethylpyrazine were the key odor-active compounds in the fish soup.
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Affiliation(s)
- Yuanyuan Zhang
- Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China
| | - Long Tang
- Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China
| | - Yu Zhang
- Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China
- Correspondence: (Y.Z.); (H.S.)
| | - Huanlu Song
- Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China
- Correspondence: (Y.Z.); (H.S.)
| | - Ali Raza
- Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China
| | - Wenqing Pan
- Hunan Province Jiapinjiawei Biotechnology Co., Ltd, Changde 415401, China
| | - Lin Gong
- Hunan Province Jiapinjiawei Biotechnology Co., Ltd, Changde 415401, China
| | - Can Jiang
- Wuzhou Testing Co., Ltd, Jining 273200, China
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42
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Quality Improvement of Zhayu, a Fermented Fish Product in China: Effects of Inoculated Fermentation with Three Kinds of Lactic Acid Bacteria. Foods 2022; 11:foods11182756. [PMID: 36140884 PMCID: PMC9498116 DOI: 10.3390/foods11182756] [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: 07/04/2022] [Revised: 08/26/2022] [Accepted: 08/29/2022] [Indexed: 11/30/2022] Open
Abstract
To investigate the effects of inoculation fermentation on the quality of Zhayu (a traditional fermented fish product in China), different amounts of L. plantarum, P. acidilactici, and P. pentosaceus were inoculated into samples, and the safety, nutritional, textural, and flavor properties of the samples were evaluated. Fermentation with lactic acid bacteria (LAB) decreased pH values and total volatile basic nitrogen content. The addition of 108~109 cfu/100 g LAB significantly increased the content of crude fat and water-soluble proteins in Zhayu. The addition of L. plantarum and P. acidilactici increased the content of soluble solids in Zhayu. Moreover, fermentation with LAB made the products tender and softer, and the samples prepared with 109 cfu/100 g LAB presented better overall qualities. Additionally, Zhayu fermented with L. plantarum and P. acidilactici showed the strongest sourness, while the samples prepared with P. pentosaceus showed the strongest umami taste, consistent with the highest contents of Asp (25.1 mg/100 g) and Glu (67.8 mg/100 g). The addition of LAB decreased the relative contents of aliphatic aldehydes, (Z)-3-hexen-1-ol, and 1-octen-3-ol, reducing the earthy and fishy notes. However, LAB enhanced the contents of terpenoids, acids, esters, and S-containing compounds, increasing the sour, pleasant, and unique odors of Zhayu.
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Comparative Studies on the Physicochemical and Volatile Flavour Properties of Traditional Deep Fried and Circulating-Air Fried Hairtail ( Trichiurus lepturus). Foods 2022; 11:foods11172710. [PMID: 36076895 PMCID: PMC9455639 DOI: 10.3390/foods11172710] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/27/2022] [Accepted: 08/31/2022] [Indexed: 11/17/2022] Open
Abstract
The aim of this study is to investigate the effects of deep frying (DF) and air frying (AF) on the quality and flavour profile of hairtail (Trichiurus lepturus) fillets. The changes of some physicochemical indices such as moisture content, oil content, colour, thiobarbituric acid reactive substances (TBARS) and peroxide values (POV) in hairtail fillets were detected with increasing frying time. According to these physicochemical indices and sensory evaluation, deep frying for 7 min under 190 °C (DF7) and air frying for 24 min under 190 °C (AF24) were selected as samples for their great quality. The flavour fingerprint of hairtail (Raw, DF7, AF24) was developed and volatile compounds were investigated by HS-GC-IMS. A total of 28 volatile substances including aldehydes, alcohols, ketones and others were identified both in the DF7 and AF24 samples. There are differences in the aroma fingerprint between the DF7 and AF24 samples. DF was characterised by 2-Heptanone, (E)-2-Heptenal, 2-Pentyfuran and 1-Pentanol, AF was characterised by 2-methylbutanol, Ethyl methyl ketone-M and 3-hydroxy-2-butanone. These findings suggest that the aroma of hairtail fillets after DF7 and AF24 was significantly different and supply flavour information and practical applications of the fried hairtail fillets.
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Kotsanopoulos K, Martsikalis PV, Gkafas GA, Exadactylos A. The use of various statistical methods for authenticity and detection of adulteration in fish and seafood. Crit Rev Food Sci Nutr 2022; 64:1553-1571. [PMID: 36052815 DOI: 10.1080/10408398.2022.2117786] [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] [Indexed: 11/03/2022]
Abstract
Various methodologies including genetic analyses, morphometrics, proteomics, lipidomics, metabolomics, etc. are now used or being developed to authenticate fish and seafood. Such techniques usually lead to the generation of enormous amounts of data. The analysis and interpretation of this information can be particularly challenging. Statistical techniques are therefore commonly used to assist in analyzing these data, visualizing trends and differences and extracting conclusions. This review article aims at presenting and discussing statistical methods used in studies on fish and seafood authenticity and adulteration, allowing researchers to consider their options based on previous successes/failures but also offering some recommendations about the future of such techniques. Techniques such as PCA, AMOVA and FST statistics, that allow the differentiation of genetic groups, or techniques such as MANOVA that allow large data sets of morphometric characteristics or elemental differences to be analyzed are discussed. Furthermore, methods such as cluster analysis, DFA, CVA, CDA and heatmaps/Circos plots that allow samples to be differentiated based on their geographical origin are also reviewed and their advantages and disadvantages as found in past studies are given. Finally, mathematical simulations and modeling are presented in a detailed review of studies using them, together with their advantages and limitations.
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Affiliation(s)
- Konstantinos Kotsanopoulos
- Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Volos, Greece
| | - Petros V Martsikalis
- Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Volos, Greece
| | - George A Gkafas
- Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Volos, Greece
| | - Athanasios Exadactylos
- Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Volos, Greece
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45
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Advances in the Formation and Control Methods of Undesirable Flavors in Fish. Foods 2022; 11:foods11162504. [PMID: 36010504 PMCID: PMC9407384 DOI: 10.3390/foods11162504] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/11/2022] [Accepted: 08/16/2022] [Indexed: 11/17/2022] Open
Abstract
Undesirable flavor formation in fish is a dynamic biological process, decreasing the overall flavor quality of fish products and impeding the sale of fresh fish. This review extensively summarizes chemical compounds contributing to undesirable flavors and their sources or formation. Specifically, hexanal, heptanal, nonanal, 1−octen−3−ol, 1−penten−3−ol, (E,E)−2,4−heptadienal, (E,E)−2,4−decadienal, trimethylamine, dimethyl sulfide, 2−methyl−butanol, etc., are characteristic compounds causing off−odors. These volatile compounds are mainly generated via enzymatic reactions, lipid autoxidation, environmentally derived reactions, and microbial actions. A brief description of progress in existing deodorization methods for controlling undesirable flavors in fish, e.g., proper fermenting, defatting, appropriate use of food additives, and packaging, is also presented. Lastly, we propose a developmental method regarding the multifunctional natural active substances made available during fish processing or packaging, which hold great potential in controlling undesirable flavors in fish due to their safety and efficiency in deodorization.
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An Y, Wen L, Li W, Zhang X, Hu Y, Xiong S. Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp ( Hypophthalmichthys molitrix) by Gas Chromatography-Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:9451-9462. [PMID: 35876528 DOI: 10.1021/acs.jafc.2c02119] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The warmed-over flavor (WOF) in surimi gels was characterized by gas chromatography-ion mobility spectrometry, aroma extract dilution analysis, aroma recombination, and omission studies. Surimi gels with different WOF levels were prepared by different gelling temperatures, and surimi gels heated at 90, 100, and 121 °C were considered as the samples with light, strong, and medium WOF, respectively. Based on the quantification and odor activity values, 14 aldehydes, 2 ketones, 3 alcohols, 2 benzene-containing compounds, 2 N-containing compounds, 3 S-containing compounds, 3 lactones, undecanoic acid, and 4-methylphenol were recombined to build a spiked model for surimi gels with the strongest WOF, which showed the highest similarity with the original sample. Finally, a triangle test involving omission of the aroma compounds from the spiked model proved that the WOF in surimi gels was attributed to (E,E)-2,4-decadienal, heptanal, octanal, nonanal, decanal, (E)-2-nonenal, (E)-2-octenal, (E)-2-decenal, (E,E)-2,4-heptadienal, 2,3-pentanedione, 2,6-dimethylpyrazine, 2-propylpyridine, benzothiazole, 2-methoxybenzenethiol, and 2-furfurylthiol.
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Affiliation(s)
- Yueqi An
- Engineering Research Center of Green development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, P. R. China
- College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
| | - Li Wen
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
| | - Wenrong Li
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
| | - Xuezhen Zhang
- Engineering Research Center of Green development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, P. R. China
- College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
| | - Yang Hu
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
- Engineering Research Center of Green development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, P. R. China
- College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
| | - Shanbai Xiong
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
- Engineering Research Center of Green development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, P. R. China
- College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
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Effects of Submerged Macrophytes on the Growth, Morphology, Nutritional Value, and Flavor of Cultured Largemouth Bass ( Micropterus salmoides). Molecules 2022; 27:molecules27154927. [PMID: 35956873 PMCID: PMC9370443 DOI: 10.3390/molecules27154927] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 07/23/2022] [Accepted: 07/28/2022] [Indexed: 11/28/2022] Open
Abstract
Aquaculture environment plays important roles in regulating the growth, morphology, nutrition, and flavor of aquatic products. The present study investigated growth, morphology, nutrition, and flavor formation in largemouth bass (Micropterus salmoides) cultured in the ponds with (EM group) and without (M group) the submerged macrophytes (Elodea nuttallii). Fish in the EM group showed a significantly greater body length, higher growth rate, and lower hepatosomatic index than those in the M group (p< 0.05). Moreover, compared with fish in the M group, those in the EM group showed improved muscle quality with significantly elevated levels of crude protein, total free and hydrolysable amino acids, and polyunsaturated fatty acids (p < 0.05). Specifically, certain amino acids related to flavor (Glu, Asp, Ala, and Arg) and valuable fatty acids (C18:2, C18:3n3, C20:3n3, and C22:6) were more abundant in the EM group (p < 0.05). In addition, the levels of 19 volatile (p < 0.05) were significantly higher in the EM group than in the M group. Therefore, E. nuttallii significantly improved growth, morphological traits, nutritional components, and characteristic flavor in largemouth bass, indicating the superior nutritional value and palatability of fish cultured with submerged macrophytes.
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Kakko T, Aitta E, Laaksonen O, Tolvanen P, Jokela L, Salmi T, Damerau A, Yang B. Baltic herring (Clupea harengus membras) protein isolate produced using the pH-shift process and its application in food models. Food Res Int 2022; 158:111578. [DOI: 10.1016/j.foodres.2022.111578] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 06/21/2022] [Accepted: 06/23/2022] [Indexed: 11/26/2022]
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49
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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
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50
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Novel insight into the role of processing stages in nutritional components changes and characteristic flavors formation of noble scallop Chlamys nobilis adductors. Food Chem 2022; 378:132049. [PMID: 35026485 DOI: 10.1016/j.foodchem.2022.132049] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 12/28/2021] [Accepted: 01/02/2022] [Indexed: 11/22/2022]
Abstract
Processing stages play critical role in the nutrition and flavor changes of marine products. This study investigated the nutrition and flavor profiles in noble scallop Chlamys nobilis adductor during boiling, rinsing, baking and drying processing stages by high performance liquid chromatography, headspace solid-phase microextraction and gas chromatography-tandem mass spectrometry. The results showed that the overall processing stages favorably preserved the essential amino acids. Drying obviously increased the umami and sweet amino acids contents by 72.08%, 67.77%, respectively (P < 0.05), and promoted the production of flavor nucleotides. In addition, the overall processing stages significantly increased the protein and lipid oxidation degree by (1.49-3.01)-fold and (4.25-5.81)-fold, respectively, compared with raw group (P < 0.05). Moreover, alcohols were the major volatiles in raw group, while the aldehydes, alcohols, and hydrocarbons predominated in rinsing, baking and drying stages. In conclusion, the processing maintained the nutrition value and improved the flavor of scallop adductors.
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