1
|
Cai T, Hai N, Guo P, Feng Z, Zhang Y, Wang J, Yu Z, Liu H, Ding L. Characteristics of Umami Taste of Soy Sauce Using Electronic Tongue, Amino Acid Analyzer, and MALDI-TOF MS. Foods 2024; 13:2242. [PMID: 39063327 PMCID: PMC11276169 DOI: 10.3390/foods13142242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2024] [Revised: 07/12/2024] [Accepted: 07/14/2024] [Indexed: 07/28/2024] Open
Abstract
The objective of this study was to investigate the umami characteristics of soy sauce using electronic tongue evaluation and amino acid composition and matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS) analysis. The soy sauce peptides were isolated from soy sauce using XAD-16 macroporous resin combined with ethanol solution. The results showed that the soy sauce peptide fraction eluted by 60% ethanol (SS-60%) exhibited a prominent umami taste, and the umami scores were highly positively correlated with the amino acid nitrogen contents of soy sauces. The umami scores of SS-60% were significantly positively correlated with the contents of free amino acids. Especially, Phe showed the highest positive correlation with the umami scores. In addition, five characteristic ion peaks with m/z at 499, 561, 643, 649, and 855 were identified in the peptide mass fingerprinting. Therefore, this study provides new insights into the umami characteristics for the taste evaluation and reality identification of soy sauce.
Collapse
Affiliation(s)
- Ting Cai
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (T.C.); (N.H.); (P.G.); (Z.F.); (Y.Z.); (J.W.)
| | - Nan Hai
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (T.C.); (N.H.); (P.G.); (Z.F.); (Y.Z.); (J.W.)
| | - Peng Guo
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (T.C.); (N.H.); (P.G.); (Z.F.); (Y.Z.); (J.W.)
| | - Zhi Feng
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (T.C.); (N.H.); (P.G.); (Z.F.); (Y.Z.); (J.W.)
| | - Yu Zhang
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (T.C.); (N.H.); (P.G.); (Z.F.); (Y.Z.); (J.W.)
| | - Jing Wang
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (T.C.); (N.H.); (P.G.); (Z.F.); (Y.Z.); (J.W.)
| | - Zhipeng Yu
- College of Food Science and Engineering, Hainan University, Haikou 570228, China;
| | - Huan Liu
- Chongqing Institute for Food and Drug Control, Chongqing 401121, China;
- Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 401121, China
| | - Long Ding
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (T.C.); (N.H.); (P.G.); (Z.F.); (Y.Z.); (J.W.)
| |
Collapse
|
2
|
Pang Z, Lee JW, Lee Y, Moon B. Changes in quality characteristics and biogenic amine contents in beef by cooking methods. Food Sci Biotechnol 2024; 33:2313-2321. [PMID: 39145133 PMCID: PMC11319698 DOI: 10.1007/s10068-024-01650-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2024] [Revised: 06/14/2024] [Accepted: 06/19/2024] [Indexed: 08/16/2024] Open
Abstract
This study aimed to evaluate the changes in imported beef loin before and after cooking, depending on cooking methods, through quality characteristics, biogenic amine (BA) content analysis, and electronic tongue system. Sous-vide (SV), characterized by the least cooking loss, exhibited the highest water content at 64.11%. Pan-grilling (PG), air-frying (AF), and IR-grilling (IR) methods showed a range of water content from 46.90 to 54.19%. In the taste results by the electronic tongue, umami and saltiness were higher in the high cooking temperature methods (PG, AF, IR, and combined sous-vide + pan-grilling [SVP]) than SV (p < 0.05). Compared to the control, total BAs concentrations decreased by 67.32% (SV), 64.90% (AF), 62.46% (IR), and 50.64% (PG), and SVP showed the largest decrease of 68.64% (p < 0.05). Therefore, SVP was considered the most effective cooking method for reducing BAs and maintaining the quality characteristics of beef loin. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-024-01650-9.
Collapse
Affiliation(s)
- Zheng Pang
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-ri, Daedeok-myeon, Anseong, Gyeonggi 17546 Republic of Korea
| | - Jo-Won Lee
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-ri, Daedeok-myeon, Anseong, Gyeonggi 17546 Republic of Korea
| | - Yoona Lee
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-ri, Daedeok-myeon, Anseong, Gyeonggi 17546 Republic of Korea
| | - BoKyung Moon
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-ri, Daedeok-myeon, Anseong, Gyeonggi 17546 Republic of Korea
| |
Collapse
|
3
|
Martinez-Velasco JD, Filomena-Ambrosio A, Garzón-Castro CL. Technological tools for the measurement of sensory characteristics in food: A review. F1000Res 2024; 12:340. [PMID: 38322308 PMCID: PMC10844804 DOI: 10.12688/f1000research.131914.1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 11/24/2023] [Indexed: 02/08/2024] Open
Abstract
The use of technological tools, in the food industry, has allowed a quick and reliable identification and measurement of the sensory characteristics of food matrices is of great importance, since they emulate the functioning of the five senses (smell, taste, sight, touch, and hearing). Therefore, industry and academia have been conducting research focused on developing and using these instruments which is evidenced in various studies that have been reported in the scientific literature. In this review, several of these technological tools are documented, such as the e-nose, e-tongue, colorimeter, artificial vision systems, and instruments that allow texture measurement (texture analyzer, electromyography, others). These allow us to carry out processes of analysis, review, and evaluation of food to determine essential characteristics such as quality, composition, maturity, authenticity, and origin. The determination of these characteristics allows the standardization of food matrices, achieving the improvement of existing foods and encouraging the development of new products that satisfy the sensory experiences of the consumer, driving growth in the food sector. However, the tools discussed have some limitations such as acquisition cost, calibration and maintenance cost, and in some cases, they are designed to work with a specific food matrix.
Collapse
Affiliation(s)
- José D Martinez-Velasco
- Engineering Faculty - Research Group CAPSAB, Universidad de La Sabana, Campus del Puente del Común, Km 7 Autopista Norte de Bogotá, Chia, Cundinamarca, 250001, Colombia
| | - Annamaria Filomena-Ambrosio
- International School of Economics and Administrative Science - Research Group Alimentación, Gestión de Procesos y Servicio de la Universidad de La Sabana Research Group, Universidad de La Sabana, Campus del Puente del Común, Km 7 Autopista Norte de Bogotá, Chía, Cundinamarca, 250001, Colombia
| | - Claudia L Garzón-Castro
- Engineering Faculty - Research Group CAPSAB, Universidad de La Sabana, Campus del Puente del Común, Km 7 Autopista Norte de Bogotá, Chia, Cundinamarca, 250001, Colombia
| |
Collapse
|
4
|
Hayashida S, Hagi T, Kobayashi M, Kusumoto KI, Ohmori H, Tomita S, Suzuki S, Yamashita H, Sato K, Miura T, Nomura M. Comparison of taste characteristics between koji mold-ripened cheese and Camembert cheese using an electronic tongue system. J Dairy Sci 2023; 106:6701-6709. [PMID: 37210348 DOI: 10.3168/jds.2023-23277] [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: 01/16/2023] [Accepted: 04/05/2023] [Indexed: 05/22/2023]
Abstract
Koji mold, classified in the genus Aspergillus, is used to produce traditional Japanese fermented foods such as miso, soy sauce, and sake. In recent years, the application of koji mold to cheese ripening has attracted attention, and cheese surface-ripened with koji mold (koji cheese) has been studied. In this study, to evaluate the taste characteristics of koji cheese, an electronic tongue system was employed to measure the taste values of cheese samples ripened using 5 strains of koji mold in comparison with commercial Camembert cheese. All koji cheese samples exhibited lower sourness and greater bitterness, astringency, saltiness, and umami richness than the Camembert cheese samples. The intensity of each taste characteristic differed depending on the koji mold strain. These results indicate that koji cheese has a different taste value than conventional mold-ripened cheese. Furthermore, the results also indicate that various taste characteristics can be achieved by selecting different koji molds.
Collapse
Affiliation(s)
- Sora Hayashida
- Institute of Food Research, National Agriculture and Food Research Organization, Tsukuba, Ibaraki, 305-8642 Japan
| | - Tatsuro Hagi
- Institute of Food Research, National Agriculture and Food Research Organization, Tsukuba, Ibaraki, 305-8642 Japan
| | - Miho Kobayashi
- Institute of Food Research, National Agriculture and Food Research Organization, Tsukuba, Ibaraki, 305-8642 Japan
| | - Ken-Ichi Kusumoto
- Department of Biotechnology, Graduate School of Engineering, Osaka University, Suita, Osaka, 565-0871 Japan
| | - Hideyuki Ohmori
- Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization, Tsukuba, Ibaraki, 305-0901 Japan
| | - Satoru Tomita
- Institute of Food Research, National Agriculture and Food Research Organization, Tsukuba, Ibaraki, 305-8642 Japan
| | - Satoshi Suzuki
- Institute of Food Research, National Agriculture and Food Research Organization, Tsukuba, Ibaraki, 305-8642 Japan
| | | | - Kaoru Sato
- Nippon Veterinary and Life Science University, Musashino-shi, Tokyo, 180-8602 Japan
| | - Takayuki Miura
- Nippon Veterinary and Life Science University, Musashino-shi, Tokyo, 180-8602 Japan
| | - Masaru Nomura
- Institute of Food Research, National Agriculture and Food Research Organization, Tsukuba, Ibaraki, 305-8642 Japan.
| |
Collapse
|
5
|
Hong SJ, Jo SM, Yoon S, Jeong H, Lee Y, Park SS, Shin EC. Analysis of volatile and non-volatile compound profiles of wintering radish produced in Jeju-island by different oven roasting temperatures and times using electronic nose and electronic tongue techniques via multivariate analysis. Food Sci Biotechnol 2023; 32:937-947. [PMID: 37123071 PMCID: PMC10130256 DOI: 10.1007/s10068-022-01230-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 12/12/2022] [Accepted: 12/20/2022] [Indexed: 01/09/2023] Open
Abstract
The present study is to investigate the non-volatile and volatile profiles in radish according to the different oven roasting processing. In non-volatile compound profiles, different roasting temperatures (140-200 °C) and times (5, 10, 15, and 20 min) influenced non-volatile compounds in radishes, and high temperature roasted radish represented obvious changes than low temperature roasted radish. In volatile profiles, high temperature roasted radish were generated a higher number of Maillard reactions-related volatiles, including furfurals and 2-ethyl-5-methylpyrazine, than low temperature roasted radish. In chemometrics results, a radish roasted at 200 °C for 20 min was the highest dissimilarity compared with the other roasted radishes. This study is believed to be the first research demonstrating comprehensive identification of changes in non-volatile/volatiles profiles in radish by various processes (different times and temperatures) of oven roasting for food applications.
Collapse
Affiliation(s)
- Seong Jun Hong
- Department of Green Bio Science/Food Science and Technology, Gyeongsang National University, Jinju, 52725 Republic of Korea
| | - Seong Min Jo
- Department of Green Bio Science/Food Science and Technology, Gyeongsang National University, Jinju, 52725 Republic of Korea
| | - Sojeong Yoon
- Department of Green Bio Science/Food Science and Technology, Gyeongsang National University, Jinju, 52725 Republic of Korea
| | - Hyangyeon Jeong
- Department of Green Bio Science/Food Science and Technology, Gyeongsang National University, Jinju, 52725 Republic of Korea
| | - Youngseung Lee
- Department of Food Science and Nutrition, Dankook University, Yongin, Republic of Korea
| | - Sung-Soo Park
- Department of Food Science and Nutrition, Jeju National University, Jeju-si, Republic of Korea
| | - Eui-Cheol Shin
- Department of Green Bio Science/Food Science and Technology, Gyeongsang National University, Jinju, 52725 Republic of Korea
| |
Collapse
|
6
|
Yu Y, Wang X, Li M, Liu D. Design fabrication of electrochemical sensor based on Ru(bpy)22+/SMWCNTs/Au/GCE electrode for the selective determination of 5′-guanosine monophosphate. Food Chem 2023; 418:135841. [PMID: 36989647 DOI: 10.1016/j.foodchem.2023.135841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 02/22/2023] [Accepted: 03/01/2023] [Indexed: 03/15/2023]
Abstract
5'-Guanosine monophosphate (5'-GMP) is one main source of freshness in broths. Herein, an electrochemical platform based on a novel ternary nanocomposite glassy carbon electrode modified with advantageously-united gold nanoparticles, 2,2'-bipyridine hydrated ruthenium (Ru(bpy)2Cl2) and sulfonated multi-walled carbon nanotubes (SMWCNTs)was prepared and used to detect 5'-GMP. After conditions optimization, the best performance of the electrochemical sensor was found in acidic media, including high specificity, sensitivity and selectivity. The electrochemical sensor exhibited a wide linear range under the optimal conditions. The enhanced sensitivity of this sensor was attributed to the Ru(bpy)2Cl2 and functionalized SMWCNTs that provided high electrical conductivity and electrocatalytic properties during electrochemical reaction. Precise analysis of 5'-GMP in actual broth samples showed satisfactory recovery. Thus, the sensor can be used in the market and food enterprises.
Collapse
|
7
|
Wang Y, Tang M, Ma Y, Xu B. Isolation, identification and spoilage capability of dominant spoilage bacteria on Dezhou-braised chicken with different packaging. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
|
8
|
Bifidobacterium animalis A12, a Probiotic Strain That Promotes Glucose and Lipid Metabolism, Improved the Texture and Aroma of the Fermented Sausage. Foods 2023; 12:foods12020336. [PMID: 36673428 PMCID: PMC9858581 DOI: 10.3390/foods12020336] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 12/29/2022] [Accepted: 12/31/2022] [Indexed: 01/12/2023] Open
Abstract
Bifidobacterium animalis A12 was used for the development of fermented sausage. The growth activity, tolerance, and enzyme activity of B. animalis A12 and its contribution to the texture and flavour of fermented sausages were evaluated. Additionally, the sensory texture, flavour components, and amino acid nutrients during the fermentation process were assessed. B. animalis had high tolerance to NaCl and nitrite, and B. animalis A12 had protease and lipase activities. The pH value of sausage fermented with B. animalis A12 was lower than that of sausage fermented without any fermentation strain. Hexanal, heptanal, decanal, cis-2-decanal, and 4-methoxy-benzaldehyde are the unique aldehydes flavour components of fermented sausages in the A12 group. The highest content of volatile flavour substances and amino acids, and the color and texture characteristics of fermented sausage in the experimental group at 18 h were better than those at other times. These results suggest that B. animalis A12 has the potential to be used as a starter culture for im-proving flavour and texture in fermented sausage.
Collapse
|
9
|
LI Y, LIANG S, YE G, ZHANG M, FENG S, WANG Z, ZHANG Q, SUN C. Effects of different sterilization methods on sensory quality and lipid oxidation of Dezhou braised chicken. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.119222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
Affiliation(s)
- Ying LI
- Beijing Technology and Business University, China
| | - Shan LIANG
- Beijing Technology and Business University, China
| | - Guodong YE
- Beijing Technology and Business University, China
| | - Min ZHANG
- Beijing Technology and Business University, China
| | - Sensen FENG
- Beijing Technology and Business University, China
| | - Zikang WANG
- Beijing Technology and Business University, China
| | | | | |
Collapse
|
10
|
Li G, Nie H, Huang S, Li X, Wu S, Tang X, Song M, Luo Y. Taste Compound Generation and Variation in Chinese Water Chestnut ( Eleocharis dulcis (Burm.f.) Trin. ex Hensch.) Processed with Different Methods by UPLC-MS/MS and Electronic Tongue System. Foods 2022; 11:foods11233869. [PMID: 36496675 PMCID: PMC9737209 DOI: 10.3390/foods11233869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 11/08/2022] [Accepted: 11/18/2022] [Indexed: 12/03/2022] Open
Abstract
Chinese water chestnut (CWC) is popular among consumers due to its unique flavor and crisp and sweet taste. Thus far, the key substances affecting the taste compound of CWC are still unclear. In this study, we used UPLC-MS/MS and an electronic tongue system to study the effects of four typical steaming and cooking methods, cooking without peel for 10 min (PC), steaming without peel for 15 min (PS), cooking with peel for 30 min (WPC), steaming with peel for 30 min (WPS), on the taste compound generation and variation of CWC, and revealed the secret of its crisp and sweet taste. The results show that the electronic tongue can effectively identify the taste profile of CWC, and the effective tastes of CWC were umami, bitterness, saltiness, and sweetness. We screened 371 differential compounds from 640 metabolic species. Among them, nucleotides and their derivatives, carbohydrates, organic acids and their derivatives, and amino acids and their derivatives are closely related to the key taste of CWC, and these compounds affected the taste of CWC through six related metabolic pathways: oxidative phosphorylation and purine metabolism; alanine, aspartate, and glutamate; bile secretion; amino sugar and nucleotide sugar metabolism; the phenylpropane pathway; and toluene degradation. This study reveals the potential metabolic causes of taste compound generation and variation in the taste of CWC.
Collapse
Affiliation(s)
- Guanli Li
- Guangxi Key Laboratory of Health Care Food Science and Technology, Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
| | - Hui Nie
- Guangxi Key Laboratory of Health Care Food Science and Technology, Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Shuangquan Huang
- Guangxi Key Laboratory of Health Care Food Science and Technology, Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
| | - Xiaochun Li
- Guangxi Key Laboratory of Health Care Food Science and Technology, Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
| | - Shujie Wu
- Guangxi Key Laboratory of Health Care Food Science and Technology, Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
| | - Xiaoxian Tang
- Guangxi Key Laboratory of Health Care Food Science and Technology, Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
| | - Mubo Song
- Guangxi Key Laboratory of Health Care Food Science and Technology, Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
| | - Yanghe Luo
- Guangxi Key Laboratory of Health Care Food Science and Technology, Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Correspondence: ; Tel.: +86-0774-5228600; Fax: +86-0774-5228605
| |
Collapse
|
11
|
The impact of sous vide braising on the sensory characteristics and heterocyclic amines contents of braised chicken. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
12
|
Du X, Zhang W, He J, Zhao M, Wang J, Dong X, Fu Y, Xie X, Miao S. The Impact of Rearing Salinity on Flesh Texture, Taste, and Fatty Acid Composition in Largemouth Bass Micropterus salmoides. Foods 2022; 11:3261. [PMID: 37431009 PMCID: PMC9601509 DOI: 10.3390/foods11203261] [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: 09/17/2022] [Revised: 10/14/2022] [Accepted: 10/17/2022] [Indexed: 09/29/2023] Open
Abstract
It is of great significance for the aquaculture industry to determine how rearing salinity impacts fish flesh quality. In the present study, largemouth bass was cultured in different salinities (0%, 0.3%, 0.9%) for 10 weeks, and the effect on flesh texture, flavor compounds, taste, and fatty acid composition was evaluated. We show that rearing salinity not only increased flesh water-holding capacity, but also enhanced muscle hardness, chewiness, gumminess, and adhesiveness, which was consistent with the finding in the shear value test. Morphology analysis further revealed that the effect of salinity on flesh texture was probably related to changes in myofibril diameter and density. As for the taste of the flesh, water salinity improved the contents of both sweet and umami amino acids, and reduced the contents of bitter amino acid. Meanwhile, the content of IMP, the dominant flavor nucleotide in largemouth bass muscle, was significantly higher in the 0.9% group. Interestingly, electronic-tongue analysis demonstrated that the positive effect of salinity on flavor compounds enhanced the umami taste and taste richness of flesh. Moreover, rearing salinity improved the contents of C20: 5n-3 (EPA) and C22: 6n-3 (DHA) in back muscle. Therefore, rearing largemouth bass in adequate salinity may be a practical approach to improving flesh quality.
Collapse
Affiliation(s)
- Xuedi Du
- Laboratory of Aquaculture Nutrition and Feed, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China
| | - Weiwei Zhang
- Laboratory of Aquaculture Nutrition and Feed, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China
| | - Jie He
- Laboratory of Aquaculture Nutrition and Feed, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China
| | - Mengjie Zhao
- Laboratory of Aquaculture Nutrition and Feed, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China
| | - Jianqiao Wang
- Laboratory of Aquaculture Nutrition and Feed, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China
| | - Xiaojing Dong
- Laboratory of Aquaculture Nutrition and Feed, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China
| | - Yuanyuan Fu
- Department of Marine Medicines and Biological Products, Ningbo Institute of Oceanography, Ningbo 315832, China
| | - Xudong Xie
- Zhenjiang Xinrun Agricultural Development Co., Ltd., Zhenjiang 212100, China
| | - Shuyan Miao
- Laboratory of Aquaculture Nutrition and Feed, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China
| |
Collapse
|
13
|
Zhang L, Badar IH, Chen Q, Xia X, Liu Q, Kong B. Changes in flavor, heterocyclic aromatic amines, and quality characteristics of roasted chicken drumsticks at different processing stages. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
14
|
Bi YZ, Luo YL, Luo RM, Ji C, Gao S, Bai S, Wang YR, Dong FJ, Hu XL, Guo JJ. High freezing rate improves flavor fidelity effect of hand grab mutton after short-term frozen storage. Front Nutr 2022; 9:959824. [PMID: 35958244 PMCID: PMC9361012 DOI: 10.3389/fnut.2022.959824] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Accepted: 07/01/2022] [Indexed: 11/26/2022] Open
Abstract
Taking the eutectic point as the final freezing temperature, the differences of flavor substances of in hand grab mutton (HGM) frozen at three rates of 0. 26 cm/h (−18°C), 0.56 cm/h (−40°C) and 2.00 cm/h (−80°C) were determined and analyzed. The results showed that the flavor of HGM decreased significantly after freezing. With the increase of freezing rate, the contents of aldehydes, alcohols, ketones, acids, esters, others, free amino acids and 5′-nucleotides were higher, and the content of specific substances was also generally increased. All samples from unfrozen and frozen HGM could be divided into four groups using an electronic nose based on different flavor characteristics. Seven common key aroma components were determined by relative odor activity value (ROAV), including hexanal, heptanal, octanal, nonanal, (E)-oct-2-enal, (2E,4E)-deca-2,4-dienal and oct-1-en-3-ol. The higher the freezing rate, the greater the ROAVs. Taste activity values calculated by all taste substances were far <1, and the direct contribution of the substances to the taste of HGM was not significant. The equivalent umami concentration of HGM frozen at −80°C was the highest. These findings indicated that higher freezing rate was more conducive to the retention of flavor substances in HGM, and the flavor fidelity effect of freezing at −80°C was particularly remarkable.
Collapse
Affiliation(s)
- Yong-Zhao Bi
- School of Food & Wine, Ningxia University, Yinchuan, China.,National R & D Center for Mutton Processing, Yinchuan, China
| | - Yu-Long Luo
- School of Food & Wine, Ningxia University, Yinchuan, China.,National R & D Center for Mutton Processing, Yinchuan, China
| | - Rui-Ming Luo
- School of Food & Wine, Ningxia University, Yinchuan, China.,National R & D Center for Mutton Processing, Yinchuan, China
| | - Chen Ji
- National R & D Center for Mutton Processing, Yinchuan, China.,School of Agriculture, Ningxia University, Yinchuan, China
| | - Shuang Gao
- National R & D Center for Mutton Processing, Yinchuan, China.,School of Agriculture, Ningxia University, Yinchuan, China
| | - Shuang Bai
- National R & D Center for Mutton Processing, Yinchuan, China.,School of Agriculture, Ningxia University, Yinchuan, China
| | - Yong-Rui Wang
- National R & D Center for Mutton Processing, Yinchuan, China.,School of Agriculture, Ningxia University, Yinchuan, China
| | - Fu-Jia Dong
- School of Food & Wine, Ningxia University, Yinchuan, China.,National R & D Center for Mutton Processing, Yinchuan, China
| | - Xiao-Lei Hu
- School of Food & Wine, Ningxia University, Yinchuan, China.,National R & D Center for Mutton Processing, Yinchuan, China
| | - Jia-Jun Guo
- School of Food & Wine, Ningxia University, Yinchuan, China
| |
Collapse
|
15
|
Taste Attributes of the “June Hairy Crab” Juveniles of Chinese Mitten Crab (Eriocheir sinensis) in Yangcheng Lake, China—A Pilot Study. FISHES 2022. [DOI: 10.3390/fishes7030128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This is the first report on the use of a taste sensing system to quantitatively evaluate the taste attributes of two groups of native “June hairy crab” juveniles (commonly referred to as “Liu-Yue-Huang”) of the Chinese mitten crab (Eriocheir Sinensis H. Milne Edwards, 1853) from a net enclosure culture area in Yangcheng Lake (lake culture) and aquaculture ponds near the lake (pond culture). We showed that umami was the predominant basic taste of steamed June hairy crabs, followed by bitterness and astringency. The intensity value of saltiness was aberrant and could not be determined using this system. The average values of aftertaste-U reached 8.7 and 10.7 in the male June hairy crabs from the lake and pond cultures, respectively, which was significantly higher than their respective aftertaste-B and aftertaste-A values (p < 0.01). Female crabs did not have aftertaste-B, while their aftertaste-U was significantly higher than aftertaste-A (p < 0.01). Although principal component analysis and linear discriminant analysis were not able to completely distinguish among crabs from different cultures, they could robustly distinguish between male and female crabs.
Collapse
|
16
|
Sochacki G, Abdulali A, Iida F. Mastication-Enhanced Taste-Based Classification of Multi-Ingredient Dishes for Robotic Cooking. Front Robot AI 2022; 9:886074. [PMID: 35603082 PMCID: PMC9114309 DOI: 10.3389/frobt.2022.886074] [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: 02/28/2022] [Accepted: 04/04/2022] [Indexed: 11/13/2022] Open
Abstract
Chefs frequently rely on their taste to assess the content and flavor of dishes during cooking. While tasting the food, the mastication process also provides continuous feedback by exposing the taste receptors to food at various stages of chewing. Since different ingredients of the dish undergo specific changes during chewing, the mastication helps to understand the food content. The current methods of electronic tasting, on the contrary, always use a single taste snapshot of a homogenized sample. We propose a robotic setup that uses the mixing to imitate mastication and tastes the dish at two different mastication phases. Each tasting is done using a conductance probe measuring conductance at multiple, spatially distributed points. This data is used to classify 9 varieties of scrambled eggs with tomatoes. We test four different tasting methods and analyze the resulting classification performance, showing a significant improvement over tasting homogenized samples. The experimental results show that tasting at two states of mechanical processing of the food increased classification F1 score to 0.93 in comparison to the traditional tasting of a homogenized sample resulting in F1 score of 0.55. We attribute this performance increase to the fact that different dishes are affected differently by the mixing process, and have different spatial distributions of the salinity. It helps the robot to distinguish between dishes of the same average salinity, but different content of ingredients. This work demonstrates that mastication plays an important role in robotic tasting and implementing it can improve the tasting ability of robotic chefs.
Collapse
|
17
|
Su M, Chen D, Zhou J, Shen Q. Effects of Different Dietary Carbohydrate Sources on the Meat Quality and Flavor Substances of Xiangxi Yellow Cattle. Animals (Basel) 2022; 12:ani12091136. [PMID: 35565563 PMCID: PMC9105694 DOI: 10.3390/ani12091136] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 04/16/2022] [Accepted: 04/18/2022] [Indexed: 01/03/2023] Open
Abstract
This study investigated the dietary supplementation of starches with different carbohydrate sources on the proximate composition, meat quality, flavor substances, and volatile flavor substances in the meat of Chinese Xiangxi yellow cattle. A total of 21 Chinese Xiangxi yellow steers (20 ± 0.5 months, 310 kg ± 5.85 kg) were randomly divided into three groups (control, corn, and barley groups), with seven steers per group. The control steers received a conventional diet (coarse forage type: whole silage corn at the end of the dough stage as the main source), the corn group received a diet with corn as the main carbohydrate source, and the barley group received a diet with barley as the main carbohydrate source. The experiment lasted for 300 d. and the means of the final weights in the control, corn, and barley groups were 290 kg, 359 kg, and 345 kg. The diets were isonitrogenous. The corn and barley groups reduced the moisture (p = 0.04) and improved the intramuscular fat content of the meat (p = 0.002). They also improved meat color (a*) (p = 0.01) and reduced cooking loss (p = 0.08), shear force (p = 0.002), and water loss (p = 0.001). There was no significant difference in the 5′-nucleotide content (p > 0.05), the equivalent umami concentration (EUC) (p = 0.88), and taste activity value (TAV) (p > 0.05) among the three groups. The 5′-IMP (umami) content was the highest in the 5′-nucleotide and its TAV > 1. The corn and barley groups improved the content of tasty amino acids (tAA, p < 0.001). The corn group had a higher content of sweet amino acids (SAA, p < 0.001) and total amino acids (TAA, p = 0.003). Corn and barley improved the levels of MUFA (p < 0.001), PUFA (p = 0.002), n-3 PUFA (p = 0.005), and n-6 PUFA (p = 0.020). The levels of alcohols, hydrocarbons, and aldehydes in the corn group were higher than in the barley and control groups (p < 0.001). The esters content in the corn group was higher than in the barley and control groups (p = 0.050). In conclusion, feeding corn or barley as a carbohydrate source can improve the nutrient content and taste. Feeding corn as a carbohydrate source can improve the content of free amino acids (Cys, Glu, Gly, Thr, Leu, Trp, Gln, Asn, and Asp), fatty acids (saturated fatty acid, monounsaturated fatty acid, polyunsaturated fatty acid, n-3PUFA, n-6PUFA, and total fatty acid), and volatile flavor substances (alcohols, aldehydes, acids, and hydrocarbons) to improve the flavor and meat quality.
Collapse
Affiliation(s)
- Minchao Su
- College of Animal Science, Hunan Agricultural University, Changsha 410128, China; (M.S.); (J.Z.)
| | - Dong Chen
- College of Animal Science, Hunan Agricultural University, Changsha 410128, China; (M.S.); (J.Z.)
- Correspondence: ; Tel.: +86-731-13787038140
| | - Jing Zhou
- College of Animal Science, Hunan Agricultural University, Changsha 410128, China; (M.S.); (J.Z.)
| | - Qingwu Shen
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;
| |
Collapse
|
18
|
Moderate papain addition improves the physicochemical, microbiological, flavor and sensorial properties of Chouguiyu, traditional Chinese fermented fish. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101587] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
|
19
|
Multiple Technologies Combined to Analyze the Changes of Odor and Taste in Daokou Braised Chicken during Processing. Foods 2022; 11:foods11070963. [PMID: 35407050 PMCID: PMC8998006 DOI: 10.3390/foods11070963] [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: 02/10/2022] [Revised: 03/14/2022] [Accepted: 03/22/2022] [Indexed: 12/25/2022] Open
Abstract
This study analyzed the changes of odor and taste in Daokou braised chicken during processing by GC-MS, GC-IMS, e-nose and e-tongue. The 75 and 55 volatile compounds identified in Daokou braised chicken by GC-MS and GC-IMS, respectively, included hydrocarbons, aldehydes, alcohols, terpenes, ketones, heterocyclics, esters, acids and phenols; among them, aldehydes, alcohols and ketones were the most abundant. The number and proportion of volatile compounds in Daokou braised chicken changed significantly (p < 0.05) in the process. The proportion of volatile compounds with animal fatty odor, such as aldehydes and alcohols, decreased, while that of esters, ketones and terpenes from spices with fruity fragrance increased, especially in the braising stage. An e-nose showed that the odor intensities of sulfur-containing and nitrogen oxide compounds were higher (p < 0.05) after the braising stage, but weakened after 2 h braising. An e-tongue showed that saltiness and richness increased significantly (p < 0.05) after braising. The results of these four techniques showed that braising promoted the release of flavor compounds, and was beneficial to salt penetration and umami release. However, long braising could lead to weakened flavor intensity and the introduction of bitterness and astringency. This study also found that GC-IMS and e-nose were more sensitive to trace compounds such as sulfur-containing and nitrogen oxide compounds, esters, acids and phenolics in Daokou braised chicken than GC-MS. The use of multiple technologies could provide more comprehensive flavor profiles for Daokou braised chicken during processing. This study provides insights into the control of flavor of Daokou braised chicken, and may be of practical relevance for the poultry industry.
Collapse
|
20
|
Hong SJ, Jeong H, Yoon S, Jo SM, Lee Y, Park SS, Shin EC. A comprehensive study for taste and odor compounds using electronic tongue and nose in broccoli stem with different thermal processing. Food Sci Biotechnol 2022; 31:191-201. [PMID: 35186349 PMCID: PMC8818075 DOI: 10.1007/s10068-021-01029-0] [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: 10/11/2021] [Revised: 11/22/2021] [Accepted: 12/28/2021] [Indexed: 01/25/2023] Open
Abstract
This study analyzed taste and odor profiles in broccoli stems with different methods of thermal processing using electronic tongue and electronic nose. In electronic tongue analysis, umami and bitterness were obviously changed upon thermal processing, however, saltiness, sweetness, and sourness showed slight variations. Between raw and thermally processed broccolis, microwaved broccoli showed the highest changes of tastes based on raw broccoli, however, blanched broccoli showed similar tastes to raw broccoli compared with the others. In electronic nose analysis, a total of 21 volatiles in broccolis were analyzed. Sulfur-containing volatiles were changed via thermal steps, and the generation and reduction of sulfur-containing compounds have occurred (i.e. methnaethiol, 2,4,5-trimethylthiazole). In addition, some of the thermal steps (oven-heating, microwave heating, air-frying) have occurred Maillard reaction, and thus pyridine was generated. Therefore, this study can provide flavor data in broccoli, and contribute to further research for flavor characteristics in broccoli using electronic sensors.
Collapse
Affiliation(s)
- Seong Jun Hong
- Department of Food Science, Gyeongsang National University, Jinju, 52725 Republic of Korea
| | - Hyangyeon Jeong
- Department of Food Science, Gyeongsang National University, Jinju, 52725 Republic of Korea
| | - Sojeong Yoon
- Department of Food Science, Gyeongsang National University, Jinju, 52725 Republic of Korea
| | - Seong Min Jo
- Department of Food Science, Gyeongsang National University, Jinju, 52725 Republic of Korea
| | - Youngseung Lee
- Department of Food Science and Nutrition, Dankook University, Cheonan, Republic of Korea
| | - Sung-Soo Park
- Department of Food Science and Nutrition, Jeju National University, Jeju, Republic of Korea
| | - Eui-Cheol Shin
- Department of Food Science, Gyeongsang National University, Jinju, 52725 Republic of Korea
| |
Collapse
|
21
|
Hong SJ, Yoon S, Lee J, Jo SM, Jeong H, seung Lee Y, Park S, Shin E. A comprehensive study for taste and odor characteristics using electronic sensors in broccoli floret with different methods of thermal processing. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16435] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Seong Jun Hong
- Department of Food Science Gyeongsang National University Republic of Korea
| | - Sojeong Yoon
- Department of Food Science Gyeongsang National University Republic of Korea
| | - Jookyeong Lee
- CASS Food Research Centre, School of Exercise and Nutrition Sciences Faculty of Health, Deakin University VIC Australia
| | - Seong Min Jo
- Department of Food Science Gyeongsang National University Republic of Korea
| | - Hyangyeon Jeong
- Department of Food Science Gyeongsang National University Republic of Korea
| | - Young seung Lee
- Department of Food Science and Nutrition Dankook University Republic of Korea
| | - Sung‐Soo Park
- Department of Food Science and Nutrition Jeju National University Republic of Korea
| | - Eui‐Cheol Shin
- Department of Food Science Gyeongsang National University Republic of Korea
| |
Collapse
|
22
|
Zhang L, Hao Z, Zhao C, Zhang Y, Li J, Sun B, Tang Y, Yao M. Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review. Food Sci Nutr 2021; 9:5833-5853. [PMID: 34646550 PMCID: PMC8498081 DOI: 10.1002/fsn3.2501] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 06/29/2021] [Accepted: 07/14/2021] [Indexed: 11/29/2022] Open
Abstract
The taste of chicken soup is dependent upon various taste substances and human senses. More than 300 nonvolatile compounds reportedly exist in chicken/chicken soup. The primary purpose of this review was to elaborate on the prominent taste substances, the taste evaluation methods, and the factors affecting the taste of chicken soup. Most taste-active compounds with taste descriptions and thresholds in chicken soup were summarized. The application of sensory evaluation, liquid chromatography, electronic tongue, and other evaluation methods in chicken soup taste analysis were elaborated. The effects of genetic constitution, preslaughter, processing, and storage on chicken soup taste had been discussed. Nucleotides (especially inosine 5'-monophosphate), amino acids and their derivatives, organic acids, sugars, and peptides play a vital role in the taste attributes of chicken soup. Combining of liquid chromatography and mass spectrometry enables qualitative and quantitative analysis of taste-active compounds in chicken soup, aiding the exploration of key taste-active compounds. The electronic tongue application helps the overall taste perception of the soluble taste-active compounds present in chicken soup samples. Postmortem aging and stewing for a prolonged duration are effective techniques for improving the taste quality of chicken soup. The washing of preprocessing, the cooking temperature of processing, and the storage conditions also exert a significant impact on the taste of chicken soup.
Collapse
Affiliation(s)
- Lili Zhang
- College of Food Science and EngineeringTianjin University of Science and TechnologyTianjinChina
- Beijing Key Laboratory of Flavor ChemistryBeijing Technology and Business UniversityBeijingChina
| | - Zhilin Hao
- Beijing Key Laboratory of Flavor ChemistryBeijing Technology and Business UniversityBeijingChina
| | - Chao Zhao
- College of Food ScienceFujian Agriculture and Forestry UniversityFujianChina
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavor ChemistryBeijing Technology and Business UniversityBeijingChina
| | - Jian Li
- Beijing Key Laboratory of Flavor ChemistryBeijing Technology and Business UniversityBeijingChina
| | - Baoguo Sun
- College of Food Science and EngineeringTianjin University of Science and TechnologyTianjinChina
- Beijing Key Laboratory of Flavor ChemistryBeijing Technology and Business UniversityBeijingChina
| | - Yizhuang Tang
- Beijing Key Laboratory of Flavor ChemistryBeijing Technology and Business UniversityBeijingChina
| | - Meixiang Yao
- Jiangxi Jiangzhong Diet Therapy Technology Co., LtdJiujiangChina
| |
Collapse
|
23
|
Exploration of flavor and taste of soft-boiled chicken at different post-mortem aging time: Based on GC-IMS and multivariate statistical analysis. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101326] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
24
|
Surányi J, Zaukuu JLZ, Friedrich L, Kovacs Z, Horváth F, Németh C, Kókai Z. Electronic Tongue as a Correlative Technique for Modeling Cattle Meat Quality and Classification of Breeds. Foods 2021; 10:2283. [PMID: 34681332 PMCID: PMC8535256 DOI: 10.3390/foods10102283] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 09/21/2021] [Accepted: 09/22/2021] [Indexed: 12/31/2022] Open
Abstract
Discrimination and species identification of meat has always been of paramount importance in the European meat market. This is often achieved using different conventional analytical methods but advanced sensor-based methods, such as the electronic tongue (e-tongue), are also gaining attention for rapid and reliable analysis. The aim of this study was to discriminate Angus, domestic buffalo, Hungarian Grey, Hungarian Spotted cattle, and Holstein beef meat samples from the chuck steak part of the animals, which mostly contained longissimus dorsi muscles, using e-tongue as a correlative technique with conventional methods for analysis of pH, color, texture, water activity, water-holding capacity, cooking yield, water binding activity, and descriptive sensory analysis. Analysis of variance (ANOVA) was used to determine significant differences between the measured quality traits of the five-meat species after analysis with conventional analytical methods. E-tongue data were visualized with principal component analysis (PCA) before classifying the five-meat species with linear discriminant analysis (LDA). Significant differences were observed among some of the investigated quality parameter. In most cases, Hungarian Grey was most different from the other species. Using e-tongue, separation patterns could be observed in the PCA that were confirmed with 100% recognition and 97.5% prediction of all the different meat species in LDA.
Collapse
Affiliation(s)
- József Surányi
- Department of Refrigeration and Livestocks’ Products Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 43-45 Ménesi Street, H-1118 Budapest, Hungary; (J.S.); (L.F.)
| | - John-Lewis Zinia Zaukuu
- Department of Measurements and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 14-16 Somlói Street, H-1118 Budapest, Hungary;
| | - László Friedrich
- Department of Refrigeration and Livestocks’ Products Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 43-45 Ménesi Street, H-1118 Budapest, Hungary; (J.S.); (L.F.)
| | - Zoltan Kovacs
- Department of Measurements and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 14-16 Somlói Street, H-1118 Budapest, Hungary;
| | - Ferenc Horváth
- SPAR Hungary Kft., 0326/1 SPAR Street, H-2060 Bicske, Hungary;
| | - Csaba Németh
- Capriovus Kft., 073/72 Dunasor Street, H-2317 Szigetcsép, Hungary;
| | - Zoltán Kókai
- Department of Postharvest Science, Trade and Sensory Evaluation, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 35-43 Villányi Street, H-1118 Budapest, Hungary;
| |
Collapse
|
25
|
Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS). Food Chem 2021; 370:130989. [PMID: 34509944 DOI: 10.1016/j.foodchem.2021.130989] [Citation(s) in RCA: 50] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 08/26/2021] [Accepted: 08/29/2021] [Indexed: 02/07/2023]
Abstract
In order to help the poultry industry to generate higher quality products, the headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) technique was used to identify volatile substances formed during the processing of Dezhou braised chicken (DBC). A total of 37 volatile substances including aldehydes, alcohols, ketones, esters, terpenoids, furans and pyrazines were identified during DBC processing across seven sampling stages. The analyses identified 2-ethylhexanol as a key flavor chemical within the chicken carcasses, and found that ethyl acetate, 1-hexanol, 4-methyl-2-pentanone and 1-pentanol were mainly produced during the deep-frying stage of processing. Stewing with herbs and spices was found to be an important stage in the flavor impartation process. 2-Butanone, n-nonanal, heptanal and ethanol were positively related to processing stage 3, whereas processing stage 4 was characterized by ethyl propanoate, benzaldehyde, butyl acetate, 2-pentyl furan and 2-heptanone. The processing stages 5, 6 and 7 were not significantly different (P > 0.05) from each other.
Collapse
|
26
|
Characterization and comparison of flavor compounds in stewed pork with different processing methods. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111229] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
27
|
Yao H, Xu YL, Liu W, Lu Y, Gan JH, Liu Y, Tao NP, Wang XC, Xu CH. Taste compounds generation and variation of broth in pork meat braised processing by chemical analysis and an electronic tongue system. J Food Biochem 2021; 46:e13766. [PMID: 34060115 DOI: 10.1111/jfbc.13766] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 03/27/2021] [Accepted: 04/18/2021] [Indexed: 11/26/2022]
Abstract
The aim was to unveil the generation and variation rule of the main taste components in braised broth for 10 quantitative repeated braising cycles. The major taste compounds of three groups (MS, broth cooked with meat and spices; M, broth cooked with meat; and S, broth cooked with spices) were systematically analyzed by the state-of-art chromatography and electronic sensory technology. As braising cycles progressed, contents of free 5'-nucleotides and amino acids were increased in MS and M, while those nucleotides were not detected in S. A significant discrimination of taste in MS and M was revealed by electronic tongue evaluation during the process. As the formation rates (FR) of taste compounds and the transformation rates (TR) of taste compounds to volatile compounds were mainly accounting for the generation and variation of flavor in broth, a hypothesis was proposed to illustrate the whole variation of taste compounds in the process integrally that the ratio of FR/TR dividing the process into three stages, Degradation, Balance, and Accumulation. PRACTICAL APPLICATIONS: The traditional braising process and formula are empirical and extensive, which impede the increase in meat products output. Nowadays, the industry of braising products is facing a problem of standardization and quality control, and needs to carry out scientific and quantitative process improvement efficiently. Therefore, the developed comprehensive approach demonstrates great potential for braised meat broth flavor monitoring and quality control in an objective and holistic manner. It provides data support and new ideas of technology development for quality control in the process of meat braising.
Collapse
Affiliation(s)
- Hui Yao
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, P.R. China
| | - Ye-Ling Xu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, P.R. China
| | - Wei Liu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, P.R. China
| | - Ying Lu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, P.R. China.,Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, China
| | - Jian-Hong Gan
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, P.R. China
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, P.R. China
| | - Ning-Ping Tao
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, P.R. China.,Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, China.,Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai, China.,National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
| | - Xi-Chang Wang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, P.R. China.,Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, China.,Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai, China.,National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
| | - Chang-Hua Xu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, P.R. China.,Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, China.,Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai, China.,National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
| |
Collapse
|
28
|
Zeng Q, Dong G, Tian L, Wu H, Ren Y, Tamir G, Huang W, Yu H. High Altitude Is Beneficial for Antioxidant Components and Sweetness Accumulation of Rabbiteye Blueberry. FRONTIERS IN PLANT SCIENCE 2020; 11:573531. [PMID: 33101343 PMCID: PMC7546776 DOI: 10.3389/fpls.2020.573531] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Accepted: 09/10/2020] [Indexed: 05/30/2023]
Abstract
To better understand the effect of growing location on the phytochemical compounds and sensory properties of blueberry (Vaccinium spp.), here we investigated rabbiteye blueberry 'Brightwell' (Vaccinium ashei cv. 'Brightwell') grown in 10 locations of China. Significant differences in terms of total soluble solids, titratable acidity, flavonoids, phenols, as well as proanthocyanidins and anthocyanins, were found in the fruits (berries) of blueberry plants among the different sampled locations. Furthermore, their sensory properties, which evaluated by the electronic tongue method, also significantly differed among the 10 locations. The content of flavonoids, phenols, proanthocyanidins, and anthocyanins all had significant correlations with sensory properties, except that of aftertaste-astringency. A key finding to emerge was that blueberry plants grown at high altitude locations harbored a high content of total soluble solids, flavonoids, phenols, proanthocyanidins, and anthocyanins along with high scores for the sweetness. These results suggested cultivating blueberry at high altitude can produce fruit that not only possess pronounced beneficial health effects but also good taste.
Collapse
Affiliation(s)
- Qilong Zeng
- Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing, China
| | | | - Liangliang Tian
- Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing, China
| | - Han Wu
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Yongjun Ren
- School of Computer and Software, Nanjing University of Information Science & Technology, Nanjing, China
| | - Guy Tamir
- Agricultural Research and Development, Central Mountain Region, Tekoa, Israel
| | - Wuyang Huang
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Hong Yu
- Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing, China
| |
Collapse
|
29
|
Aouadi B, Zaukuu JLZ, Vitális F, Bodor Z, Fehér O, Gillay Z, Bazar G, Kovacs Z. Historical Evolution and Food Control Achievements of Near Infrared Spectroscopy, Electronic Nose, and Electronic Tongue-Critical Overview. SENSORS (BASEL, SWITZERLAND) 2020; 20:E5479. [PMID: 32987908 PMCID: PMC7583984 DOI: 10.3390/s20195479] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 09/15/2020] [Accepted: 09/21/2020] [Indexed: 01/28/2023]
Abstract
Amid today's stringent regulations and rising consumer awareness, failing to meet quality standards often results in health and financial compromises. In the lookout for solutions, the food industry has seen a surge in high-performing systems all along the production chain. By virtue of their wide-range designs, speed, and real-time data processing, the electronic tongue (E-tongue), electronic nose (E-nose), and near infrared (NIR) spectroscopy have been at the forefront of quality control technologies. The instruments have been used to fingerprint food properties and to control food production from farm-to-fork. Coupled with advanced chemometric tools, these high-throughput yet cost-effective tools have shifted the focus away from lengthy and laborious conventional methods. This special issue paper focuses on the historical overview of the instruments and their role in food quality measurements based on defined food matrices from the Codex General Standards. The instruments have been used to detect, classify, and predict adulteration of dairy products, sweeteners, beverages, fruits and vegetables, meat, and fish products. Multiple physico-chemical and sensory parameters of these foods have also been predicted with the instruments in combination with chemometrics. Their inherent potential for speedy, affordable, and reliable measurements makes them a perfect choice for food control. The high sensitivity of the instruments can sometimes be generally challenging due to the influence of environmental conditions, but mathematical correction techniques exist to combat these challenges.
Collapse
Affiliation(s)
- Balkis Aouadi
- Department of Measurement and Process Control, Faculty of Food Science, Szent István University, H-1118 Budapest, Hungary; (B.A.); (J.-L.Z.Z.); (F.V.); (Z.B.); (Z.G.)
| | - John-Lewis Zinia Zaukuu
- Department of Measurement and Process Control, Faculty of Food Science, Szent István University, H-1118 Budapest, Hungary; (B.A.); (J.-L.Z.Z.); (F.V.); (Z.B.); (Z.G.)
| | - Flora Vitális
- Department of Measurement and Process Control, Faculty of Food Science, Szent István University, H-1118 Budapest, Hungary; (B.A.); (J.-L.Z.Z.); (F.V.); (Z.B.); (Z.G.)
| | - Zsanett Bodor
- Department of Measurement and Process Control, Faculty of Food Science, Szent István University, H-1118 Budapest, Hungary; (B.A.); (J.-L.Z.Z.); (F.V.); (Z.B.); (Z.G.)
| | - Orsolya Fehér
- Institute of Agribusiness, Faculty of Economics and Social Sciences, Szent István University, H-2100 Gödöllő, Hungary;
| | - Zoltan Gillay
- Department of Measurement and Process Control, Faculty of Food Science, Szent István University, H-1118 Budapest, Hungary; (B.A.); (J.-L.Z.Z.); (F.V.); (Z.B.); (Z.G.)
| | - George Bazar
- Department of Nutritional Science and Production Technology, Faculty of Agricultural and Environmental Sciences, Szent István University, H-7400 Kaposvár, Hungary;
- ADEXGO Kft., H-8230 Balatonfüred, Hungary
| | - Zoltan Kovacs
- Department of Measurement and Process Control, Faculty of Food Science, Szent István University, H-1118 Budapest, Hungary; (B.A.); (J.-L.Z.Z.); (F.V.); (Z.B.); (Z.G.)
| |
Collapse
|
30
|
Yao W, Cai Y, Liu D, Zhao Z, Zhang Z, Ma S, Zhang M, Zhang H. Comparative analysis of characteristic volatile compounds in Chinese traditional smoked chicken (specialty poultry products) from different regions by headspace-gas chromatography-ion mobility spectrometry. Poult Sci 2020; 99:7192-7201. [PMID: 33248636 PMCID: PMC7704952 DOI: 10.1016/j.psj.2020.09.011] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Revised: 08/12/2020] [Accepted: 09/04/2020] [Indexed: 12/13/2022] Open
Abstract
This article presents investigation of the flavor profile on 5 different regional Chinese smoked chicken samples using gas chromatography−ion mobility spectrometry analysis methods. Five batches of samples were obtained over the course of 6 mo. A total of 34 flavor substances were identified in the 5 smoked chicken samples, including 10 aldehydes, 7 alcohols, 4 ketones, 2 hydrocarbons, 3 heterocyclic compounds, 4 esters, 2 ethers, and 2 phenolic compounds. The whole spectral fingerprint visually displayed flavor differences and relations in 5 types of smoked chicken with local characteristics. Moreover, the orthogonal projections to latent structures discriminant analysis model revealed that these samples could be separately classified into 5 groups. Multivariate statistical analysis showed that 20 chemicals with higher Variable Importance for the Projection values were the key contributors to the differences of flavor in these 5 kinds of smoked chicken. N-nonanal, heptanal, n-nonanal, heptanal, furfurol, and hexanal were the main common flavor compounds in the 5 types of Chinese smoked chicken, whereas linalool, alpha-terpineol, 1,8-cineole, and anethole were the main characteristic flavor compounds of Goubangzi chicken (No. 1); gamma-butyrolactone, 2-acetylfuran, 2-methoxyphenol, 2-acetylpyrrole, and limonene were determined as the key flavor compounds of Liaocheng chicken (No. 2); the concentration of octanal and n-nonanal was higher in Tangqiao chicken (No. 3); butyl acetate was the key contributor to the flavor compounds of Jinshan chicken (No. 4). 2-Heptanone and 2-pentylfuran had a high correlation with Zhuozishan chicken (No. 5). The different raw materials and ingredients used, especially the method of preparation and cultural differences, in different regions of the country in China were the main reasons leading to the similarities and differences of volatile compounds in the 5 kinds of Chinese traditional smoked chicken.
Collapse
Affiliation(s)
- Wensheng Yao
- National & Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China; College of Chemistry and Chemical Engineering, Bohai University, Jinzhou 121013, China
| | - Yingxuan Cai
- National & Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China; College of Chemistry and Chemical Engineering, Bohai University, Jinzhou 121013, China
| | - Dengyong Liu
- National & Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China; College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
| | - Zhinan Zhao
- National & Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China; College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Zhenghao Zhang
- College of Chemistry and Chemical Engineering, Bohai University, Jinzhou 121013, China
| | - Shuangyu Ma
- National & Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China; College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Mingcheng Zhang
- National & Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China; College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Hao Zhang
- Shandong Hanon Scientific Instrument Co., Ltd., Jinan, Shandong 250101, China
| |
Collapse
|
31
|
Wang Z, Shi Y, Zhou K, Zhou H, Li X, Li C, Wang Z, Xu B. Effects of different thermal temperatures on the shelf life and microbial diversity of Dezhou-braised chicken. Food Res Int 2020; 136:109471. [PMID: 32846556 DOI: 10.1016/j.foodres.2020.109471] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 05/25/2020] [Accepted: 06/18/2020] [Indexed: 12/22/2022]
Abstract
This work investigated the effects of different thermal temperatures (84 °C for 35 min, 95 °C for 30 min, and 121 °C for 20 min) on the shelf life and microbial diversity of Dezhou-braised chicken. During refrigerated storage at 4 °C, the increase rate of total viable counts, pH and TVB-N value, was lower in 95 °C-treated and 121 °C-sterilized groups, when compared with 84 °C-treated group. Electronic nose revealed that the fresh odor of Dezhou-braised chicken treated by 84 °C and 95 °C could be maintained during storage. Additionally, 95 °C contributed to the maintenance of good texture of chicken. High throughput sequencing showed that Bacillus and Clostridium were only very active in 84 °C-treated samples, but not in 95 °C-treated and 121 °C-sterilized samples. Taken together, 95 °C can be developed as one potential thermal treatment temperature for Dezhou-braised chicken, due to its positive effects on maintaining fresh odor and texture together with extending shelf life while also protecting food safety.
Collapse
Affiliation(s)
- Zhaoming Wang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Yuzhu Shi
- State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China
| | - Kai Zhou
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Hui Zhou
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China
| | - Xinfu Li
- State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China
| | - Cong Li
- State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China
| | - Zhaobin Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Baocai Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| |
Collapse
|
32
|
Cheng Y, Yu Y, Zhou X, Zhu Z, Lei Y, Khan IA, Huang M, Zhou G. Heterocyclic amines in braised chicken may mainly infiltrate from reused marinade during braising, instead of thermic generation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1867-1874. [PMID: 31802497 DOI: 10.1002/jsfa.10176] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 11/11/2019] [Accepted: 12/02/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Sauce braised meat products are popular in Asia, although their complicated processing may lead to potential safety risks. Especially, how hazardous compounds are formed during their preparation is still unclear. In the present study, braised chicken breasts, which are a typical Chinese sauce braised meat product, were used to investigate the formation of heterocyclic amines (HCAs) during heat treatment. RESULTS Precursor content (creatine and reducing sugar), HCA level and temperature were measured in different parts of the chicken breast at each processing stage. The results obtained showed that the increasing trends of total HCA content in different parts of chicken breast were not the same. Only total HCA content in the skin (4.93 ± 0.80 ng g-1 ) increased significantly after deep-frying. During braising, total HCA level in the skin was high (12.1-14.3 ng g-1 ) and relatively stable. However, total HCA content in pectoralis major muscle (3.90-7.40 ng g-1 ) and pectoralis minor muscle (1.44-5.31 ng g-1 ) was much lower than in the skin, and increased steadily with braising time. CONCLUSION Braising is the main factor which affects HCA level in braised chicken. Combining the results of temperature and precursor content, a possible explanation for the large amount of HCAs in braised chicken is the gradual infiltration from reused marinade, instead of thermic generation. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Yiqun Cheng
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China
- College of Environmental Science & Engineering, Institute of Functional Food, Anhui Normal University, Wuhu, People's Republic of China
| | - Yajie Yu
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China
| | - Xinghu Zhou
- Nanjing Huangjiaoshou Food Science and Technology Co., Ltd., National R&D Center for Poultry Processing Technology, Nanjing, Jiangsu, People's Republic of China
| | - Zongshuai Zhu
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China
| | - Yang Lei
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China
| | - Iftikhar Ali Khan
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China
| | - Ming Huang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China
| |
Collapse
|
33
|
Yi S, Ji Y, Guo Z, Zhu J, Xu Y, Li X, Li J. Gel properties and flavor characteristics of blended anchovy ( Engraulis japonicus) mince and silver carp ( Hypophthalmichthys molitrix) surimi. RSC Adv 2020; 10:6563-6570. [PMID: 35496034 PMCID: PMC9049772 DOI: 10.1039/c9ra10847e] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2019] [Accepted: 01/28/2020] [Indexed: 11/21/2022] Open
Abstract
This paper aims to research the gel properties and flavor characteristics of anchovy mince and silver carp surimi blended in different ratios (0/100, 10/90, 20/80, 30/70, 40/60 and 100/0). When the ratios of anchovy mince to silver carp surimi were 10/90 and 20/80, the gel strength of the blended systems increased significantly from 4629.17 g mm to 7568.01 g mm and 6804.22 g mm, respectively. Under these two ratios, the water-holding capacity of the blended systems increased significantly from 56.43% to 71.82% and 69.36%, respectively. In addition, the blended systems formed a highly uniform and dense network structure. At ratios of 0/100, 10/90 and 20/80, the myosin heavy chain was cross-linked, resulting in the formation of macromolecular aggregates. With the increase in anchovy mince content, the brightness and whiteness of the blended systems decreased gradually. When the ratio of anchovy mince to silver carp surimi was 10/90, the sensory evaluation score of the blended system was the highest and the bitterness score the lowest. Under this ratio, the relative contents of esters and aldehydes were the highest, while those of alcohols and ketones were the lowest. In conclusion, the optimum sample formulation contained a 10/90 ratio of anchovy mince to silver carp surimi.
Collapse
Affiliation(s)
- Shumin Yi
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products 19 Keji Road Jinzhou Liaoning 121013 P. R. China +86-416-3719190 +86-416-3400008
- National R&D Branch Center of Surimi and Surimi Products Processing Jinzhou Liaoning China
| | - Ying Ji
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products 19 Keji Road Jinzhou Liaoning 121013 P. R. China +86-416-3719190 +86-416-3400008
- National R&D Branch Center of Surimi and Surimi Products Processing Jinzhou Liaoning China
| | - Zhihan Guo
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products 19 Keji Road Jinzhou Liaoning 121013 P. R. China +86-416-3719190 +86-416-3400008
- National R&D Branch Center of Surimi and Surimi Products Processing Jinzhou Liaoning China
| | - Jing Zhu
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products 19 Keji Road Jinzhou Liaoning 121013 P. R. China +86-416-3719190 +86-416-3400008
- National R&D Branch Center of Surimi and Surimi Products Processing Jinzhou Liaoning China
| | - YongXia Xu
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products 19 Keji Road Jinzhou Liaoning 121013 P. R. China +86-416-3719190 +86-416-3400008
- National R&D Branch Center of Surimi and Surimi Products Processing Jinzhou Liaoning China
| | - Xuepeng Li
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products 19 Keji Road Jinzhou Liaoning 121013 P. R. China +86-416-3719190 +86-416-3400008
- National R&D Branch Center of Surimi and Surimi Products Processing Jinzhou Liaoning China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products 19 Keji Road Jinzhou Liaoning 121013 P. R. China +86-416-3719190 +86-416-3400008
- National R&D Branch Center of Surimi and Surimi Products Processing Jinzhou Liaoning China
| |
Collapse
|
34
|
Zhu Z, Fang R, Cheng Y, Khan IA, Huang J, Li B, Huang M. Content of free and protein-binding N ε-carboxymethyllysine and N ε-carboxyethyllysine in different parts of braised chicken. Food Sci Nutr 2020; 8:767-776. [PMID: 32148786 PMCID: PMC7020262 DOI: 10.1002/fsn3.1317] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2019] [Revised: 11/05/2019] [Accepted: 11/09/2019] [Indexed: 11/17/2022] Open
Abstract
In order to illustrate the levels of advanced glycation end products (AGEs) in Chinese traditional braised chicken, the distribution of free and protein-binding Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) in four parts of processed chicken including chest (X), leg (T), skin (P), and the mixed whole body (M) was investigated. Our results showed that the content of free CML was 1,186.63-1,795.43 ng/g meat and protein-binding CML was 11,693.91-16,122.90 ng/g meat. Differently, the content of free CEL was 24.81-41.62 ng/g meat and protein-binding CEL was 270.11-385.49 ng/g meat. It was found that the total contents of CML were 31.5-56.8 folds higher than those of CEL. Protein-binding AGEs (CML + CEL) were 6.6-9.9 times higher than those of free AGEs (CML + CEL). Pearson's correlation of AGEs and oxidation in four parts of braised chicken were also investigated, and the results showed that oxidation had a significant effect on levels of CEL; especially, the protein carbonyl was negatively correlated with free CEL (p < .05). TBARs value was significantly positively correlated with protein-binding and total CEL (p < .01). In conclusion, our findings are important for better understanding of the AGEs formation in braised meat.
Collapse
Affiliation(s)
- Zongshuai Zhu
- Nanjing Innovation Center of Meat Products ProcessingJiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety ControlCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjingChina
| | - Rui Fang
- Nanjing Innovation Center of Meat Products ProcessingJiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety ControlCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjingChina
| | - Yiqun Cheng
- Nanjing Innovation Center of Meat Products ProcessingJiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety ControlCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjingChina
| | - Iftikhar Ali Khan
- Nanjing Innovation Center of Meat Products ProcessingJiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety ControlCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjingChina
| | - Jichao Huang
- College of EngineeringNanjing Agricultural UniversityNanjingChina
| | - Bin Li
- Science and Technology Cooperation CenterJiyuanChina
| | - Ming Huang
- Nanjing Innovation Center of Meat Products ProcessingJiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety ControlCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjingChina
| |
Collapse
|
35
|
Xiong G, Xia L, Gao X, Zong X, Qi J, Jia J. Evaluation of the taste profile of traditional Chinese Fuliji Red-cooked Chicken during processing. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1757762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Guoyuan Xiong
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Luyang Xia
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Xueqin Gao
- School of Food and Biology Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, China
| | - Xinxiang Zong
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Jun Qi
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Jingmin Jia
- Technology Department, Suzhou Liulaoer Fuliji Red-cooked Chicken Co., Ltd, Suzhou, China
| |
Collapse
|
36
|
Zaukuu JLZ, Bazar G, Gillay Z, Kovacs Z. Emerging trends of advanced sensor based instruments for meat, poultry and fish quality- a review. Crit Rev Food Sci Nutr 2019; 60:3443-3460. [PMID: 31793331 DOI: 10.1080/10408398.2019.1691972] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Meat and fish chemical composition and sensory attributes are markers of quality that require innovative assessment methods as existing ones are rather technical, laborious, and expensive. Emerging trends of advanced technology instruments have been lauded in the pharmaceutical, cosmetic and food industries for their high sensitivity, customizability, rapidness and affordability. Common among these, are the electronic tongue (e-tongue) and electronic nose (e-nose) but their use for meat and fish quality, remains scanty and scattered. This paper aims to systematically discuss the developing trends, principles and the recent use of e-tongue and e-nose for quality measurements in fish and meat. From over 90 research papers, it was observed that an arsenal of chemometric tools have been pivotal in applying these instruments for rapid quantitative, qualitative and predictive analysis of some physical properties, chemical properties, storability and the authentication of meat and fish. Both instruments require no reagent (waste free analytical procedure) and have been lauded for precision and*accuracy but e-nose may be better suited for meat and fish assessments. Unlike the e-tongue, e-nose requires no liquid sample preparation and portable versions are promising for rapid remote analysis of meat and fish samples that can save cost on transferring carcass to laboratories.
Collapse
Affiliation(s)
- John Lewis Zinia Zaukuu
- Department of Physics and Control, Faculty of Food Science, Szent István University, Budapest, Hungary
| | - George Bazar
- Department of Nutritional Science and Production Technology, Kaposvár University, Kaposvár, Hungary
| | - Zoltan Gillay
- Department of Physics and Control, Faculty of Food Science, Szent István University, Budapest, Hungary
| | - Zoltan Kovacs
- Department of Physics and Control, Faculty of Food Science, Szent István University, Budapest, Hungary
| |
Collapse
|
37
|
Guo Q, Kong X, Hu C, Zhou B, Wang C, Shen QW. Fatty Acid Content, Flavor Compounds, and Sensory Quality of Pork Loin as Affected by Dietary Supplementation with l-arginine and Glutamic Acid. J Food Sci 2019; 84:3445-3453. [PMID: 31762038 DOI: 10.1111/1750-3841.14959] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Revised: 10/20/2019] [Accepted: 10/22/2019] [Indexed: 12/26/2022]
Abstract
To investigate the effect of functional amino acid on meat flavor and eating quality, 60 growing-finishing pigs (Duroc × Large White × Landrace) were dietarily supplemented with or without 1.0% l-arginine, glutamic acid, or l-arginine plus glutamic acid for 2 months. After animals were slaughtered, the muscle fatty acid profile, flavor compounds, and meat sensory quality were comparatively investigated. The results showed that dietary supplementation with arginine, glutamic acid, or arginine plus glutamic acid had little effect on free amino acids, no effect on 5'-nucleotides and meat sensory taste traits, but supplementation with arginine plus glutamic acid significantly increased (P < 0.05) fat accumulation and fatty acid content in muscle, increased (P < 0.05) the formation of multiple fatty acid oxidation-derived volatile compounds, and improved the tenderness, juiciness, and overall eating quality of meat. This study revealed that dietary supplementation with 1.0% l-arginine and glutamic acid could be used to improve meat eating quality in pork production.
Collapse
Affiliation(s)
- Qian Guo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business Univ. (BTBU), Beijing, 100048, China.,College of Food Science and Technology, Hunan Agricultural Univ., Changsha, Hunan, 410128, China
| | - Xiangfeng Kong
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Key Laboratory of Agro-ecological Processes in Subtropical Region, Inst. of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, Hunan, 410125, China
| | - Chengjun Hu
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Key Laboratory of Agro-ecological Processes in Subtropical Region, Inst. of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, Hunan, 410125, China
| | - Bing Zhou
- College of Food Science and Technology, Hunan Agricultural Univ., Changsha, Hunan, 410128, China
| | - Chengtao Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business Univ. (BTBU), Beijing, 100048, China
| | - Qingwu W Shen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business Univ. (BTBU), Beijing, 100048, China.,College of Food Science and Technology, Hunan Agricultural Univ., Changsha, Hunan, 410128, China
| |
Collapse
|
38
|
Characteristics of volatile flavor components in stewed meat and meat broths prepared with repeatedly used broths containing star anise. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00322-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
39
|
Cheng Y, Yao M, Zhu Z, Dong X, Ali Khan I, Huang J, Zhou X, Huang M, Zhou G. Content, causes and analysis of heterocyclic amines in Chinese traditional braised chicken. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2019; 36:1032-1041. [DOI: 10.1080/19440049.2019.1615136] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Yiqun Cheng
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of China
- College of Environmental Science & Engineering, Institute of Functional Food, Anhui Normal University, Wuhu, Anhui, People’s Republic of China
| | - Mingjun Yao
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of China
| | - Zongshuai Zhu
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of China
| | - Xiaoli Dong
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of China
| | - Iftikhar Ali Khan
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of China
| | - Jichao Huang
- College of Engineering, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of China
| | - Xinghu Zhou
- Nanjing Huangjiaoshou Food Technology Co., Ltd., National R&D Center for Poultry Processing Technology, Nanjing, People’s Republic of China
| | - Ming Huang
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of China
| | - Guanghong Zhou
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of China
| |
Collapse
|
40
|
Xu L, Wang X, Huang Y, Wang Y, Zhu L, Wu R. A predictive model for the evaluation of flavor attributes of raw and cooked beef based on sensor array analyses. Food Res Int 2019; 122:16-24. [PMID: 31229068 DOI: 10.1016/j.foodres.2019.03.047] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2018] [Revised: 01/14/2019] [Accepted: 03/21/2019] [Indexed: 11/30/2022]
Abstract
There are currently no standardized objective measures to evaluate beef flavor attributes, especially the comparison between raw beef and cooked beef. Beef flavor attribute is one of the most significant parameters for consumers. This study described a predictive model using a 12-ion-sensor array and sensory properties to evaluate beef flavor attributes based on potential. Then the number of sensors was reduced to six via variance of analysis, and these six sensors were reserved with the saturated calomel reference electrode to constitute a new sensor array. Sensitive flavors of each sensor were selected through multiple comparative analysis. Results showed that the accuracy rate of classifying five basic flavors (acidity, sweetness, bitterness, saltiness, freshness) using the new sensor array was 100%. The processing methods used were based on multivariate statistical methods done with the cluster analysis (CA). Results were compared to sensory evaluation using genetic algorithm (GA). From GA, the accuracy rates of raw and cooked beef were 85.0% and 90.0%, which was consistent with the sensory analysis results. Moreover, reducing the number of sensors could decrease the data dimensionality and detection time. Also raw beef instead of cooked beef could be used in flavor attributes evaluation. This model could become an important method for evaluating beef flavor attributes repeatedly and objectively.
Collapse
Affiliation(s)
- Liping Xu
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Xiaodan Wang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Yue Huang
- Center for Computer Fundamental Education, Jilin University, Changchun 130022, China
| | - Ying Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Lingtao Zhu
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Ruijia Wu
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| |
Collapse
|
41
|
Wang LH, Qiao KN, Ding Q, Zhang YY, Sun BG, Chen HT. Effects of two cooking methods on the taste components of Sanhuang chicken and Black-bone silky fowl meat. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13772] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Lin-Han Wang
- Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology & Business University (BTBU); Beijing China
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing China
| | - Kai-Na Qiao
- Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology & Business University (BTBU); Beijing China
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing China
| | - Qi Ding
- Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology & Business University (BTBU); Beijing China
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing China
| | - Yu-Yu Zhang
- Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology & Business University (BTBU); Beijing China
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing China
| | - Bao-Guo Sun
- Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology & Business University (BTBU); Beijing China
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing China
| | - Hai-Tao Chen
- Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology & Business University (BTBU); Beijing China
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing China
| |
Collapse
|