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Li D, Zhang W. Exploring the role of bacterial communities on the quality formation and biogenic amines accumulation during ripening and storage of dry-cured Chinese bacon (Larou). Food Sci Biotechnol 2024; 33:2289-2299. [PMID: 39145128 PMCID: PMC11319552 DOI: 10.1007/s10068-023-01472-1] [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: 07/31/2023] [Revised: 10/08/2023] [Accepted: 10/16/2023] [Indexed: 08/16/2024] Open
Abstract
This study aimed to reveal the impact of bacterial dynamics on the quality and biogenic amine (BA) accumulation of dry-cured Chinese bacon (Larou). Physicochemical parameters, free amino acids, BAs, amino acid decarboxylase, and microbial profiles were determined, and their relationships were explored during Larou ripening and storage. The results showed that moisture and sodium nitrite decreased significantly during the Larou ripening stage (p < 0.05), while pH, NaCl, TBARS, and total volatile basic nitrogen considerably increased (p < 0.05). BAs were mainly formed during the stages of dry-ripening and storage of Larou and may present a risk of tyramine and phenylethylamine poisoning. Firmicutes and Actinobacteriota were the predominant phyla, and the dominant genera were Staphylococcus, Corynebacterium and Lactococcus. Correlation analysis showed Corynebacterium, Brevibacterium, Lactobacillus, Tetragenococcus and Staphylococci spp. played a crucial role in determining the quality and safety of Larou. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01472-1.
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Affiliation(s)
- Dawei Li
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing, Ministry of Agriculture, and Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 Jiangsu China
| | - Wangang Zhang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing, Ministry of Agriculture, and Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 Jiangsu China
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Li H, Li Q, Wang Q, Chen J, Xia W, Liao E. Effects of Inoculating Autochthonous Starter Cultures on Changes of N-Nitrosamines and Their Precursors in Chinese Traditional Fermented Fish during In Vitro Human Digestion. Foods 2024; 13:2021. [PMID: 38998527 PMCID: PMC11241300 DOI: 10.3390/foods13132021] [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: 05/10/2024] [Revised: 06/17/2024] [Accepted: 06/25/2024] [Indexed: 07/14/2024] Open
Abstract
The objective of this research was to investigate the impact of inoculating autochthonous starter cultures on the alterations in microorganisms, biogenic amines, nitrite, and N-nitrosamines in Chinese traditional fermented fish products (CTFPs) during in vitro human digestion. The results revealed that gastric digestion significantly (p < 0.05) inhibited the proliferation of lactic acid bacteria, yeast, Staphylococcus, and Enterobacteriaceae, whereas various microorganisms proliferated extensively during small intestine digestion. Meanwhile, small intestine digestion could significantly increase (p < 0.05) levels of putrescine, cadaverine, and tyramine. The reduced content observed in inoculated fermentation groups suggests that starter cultures may have the ability to deplete biogenic amines in this digestion stage. Gastric digestion significantly (p < 0.05) inhibited nitrite accumulation in all CTFPs samples. Conversely, the nitrite content increased significantly (p < 0.05) in all groups during subsequent small intestine digestion. However, the rise in the inoculated fermentation groups was smaller than that observed in the spontaneous fermentation group, indicating a potentially positive role of inoculated fermentation in inhibiting nitrite accumulation during this phase. Additionally, gastric digestion significantly (p < 0.05) elevated the levels of N-nitrosodimethylamine (NDMA) and N-nitrosopiperidine in CTFPs. Inoculation with L. plantarum 120, S. cerevisiae 2018, and mixed starter cultures (L. plantarum 120, S. cerevisiae 2018, and S. xylosus 135 [1:1:1]) effectively increased the degree of depletion of NDMA during this digestion process.
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Affiliation(s)
- Han Li
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qian Li
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qi Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Ministry of Education, Wuhan 430023, China
- National R&D Center for Se-Rich Agricultural Products Processing Technology, Wuhan 430023, China
| | - Jiwang Chen
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Ministry of Education, Wuhan 430023, China
- National R&D Center for Se-Rich Agricultural Products Processing Technology, Wuhan 430023, China
| | - Wenshui Xia
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - E Liao
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Ministry of Education, Wuhan 430023, China
- National R&D Center for Se-Rich Agricultural Products Processing Technology, Wuhan 430023, China
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Sheng X, Yan L, Peng L, Zhao L, Dai F, Chen F, Wang L, Chen Y, Ye M, Wang J, Zhang J, Raghavan V. Effect of plasma-activated lactic acid on microbiota composition and quality of puffer fish ( Takifugu obscurus) fillets during chilled storage. Food Chem X 2024; 21:101129. [PMID: 38298353 PMCID: PMC10828650 DOI: 10.1016/j.fochx.2024.101129] [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: 09/26/2023] [Revised: 12/29/2023] [Accepted: 01/08/2024] [Indexed: 02/02/2024] Open
Abstract
Fresh puffer fish (Takifugu obscurus) are susceptible to microbial contamination and have a very short shelf-life of chilled storage. Hence, this study aimed to evaluate the effects of plasma-activated lactic acid (PALA) on microbiota composition and quality attributes of puffer fish fillets during chilled storage. The results showed that PALA treatment effectively reduced the growth of bacteria and attenuated changes in physicochemical indicators (total volatile basic nitrogen, pH value, K value, and biogenic amines) of puffer fish fillets. Additionally, insignificant changes were observed in lipid oxidation during the first 8 days (p > 0.05). Illumina-MiSeq high-throughput sequencing revealed that PALA effectively inhibited the growth of Pseudomonas in puffer fish fillets and maintained the diverse characteristics of the microbial community. In combination with sensory analysis, PALA extended the shelf life of puffer fish fillets for 4 days, suggesting that PALA could be considered a potential fish fillet preservation method.
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Affiliation(s)
- Xiaowei Sheng
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Longfei Yan
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Sericulture & Agri-Food Research Institute Guangdong Academy of Agriculture Science, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Lanqing Peng
- Guangdong Supply and Marketing Green Agricultural Products Production and Supply Base Operation Co., Ltd, Huizhou 516100, China
| | - Luling Zhao
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Fanwei Dai
- Sericulture & Agri-Food Research Institute Guangdong Academy of Agriculture Science, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Feiping Chen
- Sericulture & Agri-Food Research Institute Guangdong Academy of Agriculture Science, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Ling Wang
- Sericulture & Agri-Food Research Institute Guangdong Academy of Agriculture Science, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Yulong Chen
- Sericulture & Agri-Food Research Institute Guangdong Academy of Agriculture Science, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Mingqiang Ye
- Sericulture & Agri-Food Research Institute Guangdong Academy of Agriculture Science, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Jin Wang
- Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China
| | - Jianhao Zhang
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, QC, H9X3V9, Canada
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Wu H, He Z, Yang L, Li H. Exploring the formation of a transparent fat portion in bacon after heating based on physicochemical characteristics and microstructure. Food Chem X 2023; 20:100964. [PMID: 38144753 PMCID: PMC10740067 DOI: 10.1016/j.fochx.2023.100964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 10/07/2023] [Accepted: 10/23/2023] [Indexed: 12/26/2023] Open
Abstract
Bacons, which possess a transparent fat tissue after heating, have high commercial value in China owing to their good sensory quality. This study was performed to explore the formation of transparent fat tissue by comparing the physicochemical characteristics and microstructures of transparent and non-transparent fat tissues. The physicochemical characteristics and microstructure of fat tissue were found to be significantly affected by drying, which increased the saturated fatty acid content and oxidation level, and decreased the moisture content and water activity (p < 0.05). Shrivelled adipocytes were observed in fat tissue after drying. Transparent and non-transparent fat tissues differed significantly in terms of moisture, fat content, texture, and fatty acid composition (p < 0.05). Multivariate statistical analysis indicated that low moisture content might be the major factor in the formation of transparent tissue, while the destruction of adipocytes also contributed to such formation.
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Affiliation(s)
- Han Wu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Zhifei He
- College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Li Yang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongjun Li
- 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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