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Salinity plays a dual role in broad bean paste-meju fermentation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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2
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Shi Y, Pu D, Zhou X, Zhang Y. Recent Progress in the Study of Taste Characteristics and the Nutrition and Health Properties of Organic Acids in Foods. Foods 2022; 11:3408. [PMID: 36360025 PMCID: PMC9654595 DOI: 10.3390/foods11213408] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 10/23/2022] [Accepted: 10/25/2022] [Indexed: 08/11/2023] Open
Abstract
Organic acids could improve the food flavor, maintain the nutritional value, and extend the shelf life of food. This review summarizes the detection methods and concentrations of organic acids in different foods, as well as their taste characteristics and nutritional properties. The composition of organic acids varies in different food. Fruits and vegetables often contain citric acid, creatine is a unique organic acid found in meat, fermented foods have a high content of acetic acid, and seasonings have a wide range of organic acids. Determination of the organic acid contents among different food matrices allows us to monitor the sensory properties, origin identification, and quality control of foods, and further provides a basis for food formulation design. The taste characteristics and the acid taste perception mechanisms of organic acids have made some progress, and binary taste interaction is the key method to decode multiple taste perception. Real food and solution models elucidated that the organic acid has an asymmetric interaction effect on the other four basic taste attributes. In addition, in terms of nutrition and health, organic acids can provide energy and metabolism regulation to protect the human immune and myocardial systems. Moreover, it also exhibited bacterial inhibition by disrupting the internal balance of bacteria and inhibiting enzyme activity. It is of great significance to clarify the synergistic dose-effect relationship between organic acids and other taste sensations and further promote the application of organic acids in food salt reduction.
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Affiliation(s)
- Yige Shi
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China Gengeral Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Dandan Pu
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China Gengeral Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Xuewei Zhou
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China Gengeral Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Yuyu Zhang
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China Gengeral Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
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Relationship between the Lactic Acid Content and Sour Taste of Broiler Broth and the Broth of <i>Choshu-Kurokashiwa</i>—a Japanese <i>Jidori</i> Chicken. J Poult Sci 2022; 59:297-304. [PMID: 35989692 PMCID: PMC9346599 DOI: 10.2141/jpsa.0210131] [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: 11/09/2021] [Accepted: 01/22/2022] [Indexed: 11/25/2022] Open
Abstract
The present study aimed to determine whether lactic acid content is associated with the intensity of the sour taste of Choshu-Kurokashiwa broth. Chicken broth was prepared using breast (pectoralis major) and leg (thigh + drumstick) meat of male and female Choshu-Kurokashiwa and broilers. These broths were assessed by a screened and trained panel and analyzed for sour taste substances (lactic, citric, pyruvic, malic, succinic, acetic, phosphoric, aspartic, and glutamic acids) and pH. The sensory sour taste was significantly higher in the Choshu-Kurokashiwa breast broth than in the broiler breast broth (P>0.001), and no significant difference was observed in the leg broths among the breeds (P<0.05). Choshu-Kurokashiwa breast broth had a significantly higher lactic acid content than broiler breast broth (P<0.001). The leg meat broth of male Choshu-Kurokashiwa had a significantly lower lactic acid content than that of female Choshu-Kurokashiwa and broiler leg meat (P<0.01). The sensory sour taste score was significantly and positively correlated with lactic acid content in the breast broth (P<0.001), but not in the leg broth (P<0.1). No other organic acids were detected. Phosphoric acid and glutamic acid contents were higher in broiler broth than in Choshu-Kurokashiwa broth for both breast and leg meat (P<0.001). In the breast broth, the aspartic acid content was not significantly different (P>0.1), and in the leg broth, it was higher in broiler and female Choshu-Kurokashiwa broth than in male Choshu-Kurokashiwa broth (P<0.001). The present study suggests that high lactic acid content contributes to the sour taste of the Choshu-Kurokashiwa breast broth and demonstrated that the lactic acid content is an essential indicator for determining the sour taste of Choshu-Kurokashiwa breast meat.
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Ding W, Ye X, Zhao X, Liu Y, Zhang M, Luo Y, Xiong Y, Liu Y, Che Z, Lin H, Huang J, Tang X. Fermentation characteristics of Pixian broad bean paste in closed system of gradient steady-state temperature field. Food Chem 2021; 374:131560. [PMID: 34848085 DOI: 10.1016/j.foodchem.2021.131560] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 11/04/2021] [Accepted: 11/07/2021] [Indexed: 11/04/2022]
Abstract
A closed system of gradient steady-state temperature field (GSTF) was constructed to ferment Pixian broad bean paste (PBP). The contents of physicochemical factors and organic acids in the fermentation under GSTF (FG) were closer to those in the traditional fermentation (TF). The taste intensities of 8 free amino acids in the FG were higher than those in the constant temperature fermentation (CTF), but 14 in the TF showed the highest among the processes of FG, CTF and TF. The FG product had the most volatiles with 87, and its flavor properties were more stable. The FG produced great effects on the microbe evolutions especially improved the fungal diversity. Bacillus were identified as the core microbes in the FG while the roles of Staphylococcus, Lactobacillus and Pantoea were strengthened. The results indicated that the fermentation characteristics in the FG had been further improved compared with the CTF.
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Affiliation(s)
- Wenwu Ding
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
| | - Xiaoqing Ye
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Xiaoyan Zhao
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China; Sichuan Pixian Douban Company Limited, Chengdu 611730, China
| | - Yan Liu
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Manna Zhang
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yifei Luo
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yuanru Xiong
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yi Liu
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Zhenming Che
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Hongbin Lin
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Jiaquan Huang
- Sichuan Pixian Douban Company Limited, Chengdu 611730, China
| | - Xiaoyu Tang
- Institute of Modern Agricultural Equipment, Xihua University, Chengdu 610039, China.
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5
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Zhang L, Che Z, Xu W, Yue P, Li R, Li Y, Pei X, Zeng P. Dynamics of physicochemical factors and microbial communities during ripening fermentation of Pixian Doubanjiang, a typical condiment in Chinese cuisine. Food Microbiol 2020; 86:103342. [DOI: 10.1016/j.fm.2019.103342] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2019] [Revised: 07/23/2019] [Accepted: 09/24/2019] [Indexed: 01/19/2023]
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6
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Price RE, Longtin M, Conley-Payton S, Osborne JA, Johanningsmeier SD, Bitzer D, Breidt F. Modeling buffer capacity and pH in acid and acidified foods. J Food Sci 2020; 85:918-925. [PMID: 32199038 DOI: 10.1111/1750-3841.15091] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2019] [Revised: 01/24/2020] [Accepted: 01/31/2020] [Indexed: 11/28/2022]
Abstract
Standard ionic equilibria equations may be used for calculating pH of weak acid and base solutions. These calculations are difficult or impossible to solve analytically for foods that include many unknown buffering components, making pH prediction in these systems impractical. We combined buffer capacity (BC) models with a pH prediction algorithm to allow pH prediction in complex food matrices from BC data. Numerical models were developed using Matlab software to estimate the pH and buffering components for mixtures of weak acid and base solutions. The pH model was validated with laboratory solutions of acetic or citric acids with ammonia, in combinations with varying salts using Latin hypercube designs. Linear regressions of observed versus predicted pH values based on the concentration and pK values of the solution components resulted in estimated slopes between 0.96 and 1.01 with and without added salts. BC models were generated from titration curves for 0.6 M acetic acid or 12.4 mM citric acid resulting in acid concentration and pK estimates. Predicted pH values from these estimates were within 0.11 pH units of the measured pH. Acetic acid concentration measurements based on the model were within 6% accuracy compared to high-performance liquid chromatography measurements for concentrations less than 400 mM, although they were underestimated above that. The models may have application for use in determining the BC of food ingredients with unknown buffering components. Predicting pH changes for food ingredients using these models may be useful for regulatory purposes with acid or acidified foods and for product development. PRACTICAL APPLICATION: Buffer capacity models may benefit regulatory agencies and manufacturers of acid and acidified foods to determine pH stability (below pH 4.6) and how low-acid food ingredients may affect the safety of these foods. Predicting pH for solutions with known or unknown buffering components was based on titration data and models that use only monoprotic weak acids and bases. These models may be useful for product development and food safety by estimating pH and buffering capacity.
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Affiliation(s)
- Robert E Price
- U.S. Department of Agriculture, Agricultural Research Service, SEA, Food Science Research Unit, NC State University, 322 Schaub Hall, Box 7624, Raleigh, NC, 27695, U.S.A
| | - Madyson Longtin
- U.S. Department of Agriculture, Agricultural Research Service, SEA, Food Science Research Unit, NC State University, 322 Schaub Hall, Box 7624, Raleigh, NC, 27695, U.S.A.,Department of Food, Bioprocessing and Nutrition Sciences, NC State University, 400 Dan Allen Drive, Raleigh, NC, 27695, U.S.A
| | - Summer Conley-Payton
- U.S. Department of Agriculture, Agricultural Research Service, SEA, Food Science Research Unit, NC State University, 322 Schaub Hall, Box 7624, Raleigh, NC, 27695, U.S.A
| | - Jason A Osborne
- Department of Statistics, NC State University, 2311 Stinson Drive, 5109 SAS Hall, Campus Box 8203, Raleigh, NC, 27695, U.S.A
| | - Suzanne D Johanningsmeier
- U.S. Department of Agriculture, Agricultural Research Service, SEA, Food Science Research Unit, NC State University, 322 Schaub Hall, Box 7624, Raleigh, NC, 27695, U.S.A
| | - Donald Bitzer
- Department of Computer Science, College of Engineering, NC State University, 890 Oval Drive, Campus Box 8206, Raleigh, NC, 27695, U.S.A
| | - Fred Breidt
- U.S. Department of Agriculture, Agricultural Research Service, SEA, Food Science Research Unit, NC State University, 322 Schaub Hall, Box 7624, Raleigh, NC, 27695, U.S.A
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Isolation and Selection of Non-Saccharomyces Yeasts Being Capable of Degrading Citric acid and Evaluation Its Effect on Kiwifruit Wine Fermentation. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6010025] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
High citric acid content in kiwifruit wine would lead to bad sensory experience and quality deterioration. It is opportune and crucial to develop an appropriate and feasible method to degrade citric acid for kiwifruit wine. The non-Saccharomyces yeasts confirmed to have the ability to degrade citric acid were screened and used in kiwifruit wine fermentation in the study. A representative number of 23 yeasts with a strong citric acid degradation ability was identified by molecular approaches. JT-1-3, identified to be Pichia fermentans, was preferred for high citric acid degradation and strong stress resistance in association with RV002 (commercial Saccharomyces cerevisiae). Then it was pure-cultured in kiwifruit juice, and the results indicated that citric, malic and tartaric acids declined significantly from 12.30, 3.09 and 0.61 g/L to 11.00, 2.02 and 0.41 g/L after fermentation, respectively, resulting in the significant decrease in total acid in kiwifruit wine. The analytical profiles for amino acids and volatile compounds showed that Pichia fermentans JT-1-3 could improve amino acids’ proportion and increase the volatile compounds of alcohols, esters and phenols. This work indicated that JT-1-3 has great potential to be applied for fruit wine with high level citric acid.
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Siekmann L, Meier-Dinkel L, Janisch S, Altmann B, Kaltwasser C, Sürie C, Krischek C. Carcass Quality, Meat Quality and Sensory Properties of the Dual-Purpose Chicken Lohmann Dual. Foods 2018; 7:foods7100156. [PMID: 30257499 PMCID: PMC6210674 DOI: 10.3390/foods7100156] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2018] [Revised: 09/17/2018] [Accepted: 09/20/2018] [Indexed: 11/23/2022] Open
Abstract
Over 40 million day-old layer line cockerels are culled in Germany each year, due to economic reasons, leading to a recently instigated research focus on the potential of dual-purpose breeds as an alternative to conventional poultry husbandry, especially the practice of culling. This paper aims to explore and assess the dual-purpose chicken breed “Lohmann Dual” (LD) performance (n = 30) and sensory characteristics (n = 48). Carcass and meat quality traits are evaluated, and descriptive sensory analysis of breast muscles is conducted. To define the scope of characteristics, a market sample of “Ross” Line (n = 35) is adducted. LD carcasses are characterized by higher leg than breast yield; carcass, breast and leg weights are higher in Ross. LD meat has a lower pH, differs in color, has higher drip and thawing losses, but lower cooking loss. LD breast muscles are firmer as indicated by shear force measurements, which is confirmed through the sensory analysis. Appearance, odor and flavor differ between the lines. Overall, distinguishable differences are found between both breeds. Further research should focus on the marketing aspect of the dual-purpose line, as some characteristics could draw consumers to this product. Animal welfare and ethical concerns should further be considered when considering dual-purpose breeds as a feasible alternative to culling.
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Affiliation(s)
- Lisa Siekmann
- Department of Animal Sciences, Division for Quality of Animal Products, Georg-August-University Goettingen, D-37075 Goettingen, Germany.
- Institute of Food Quality and Food Safety, Foundation University of Veterinary Medicine, D-30173 Hannover, Germany.
| | - Lisa Meier-Dinkel
- Department of Animal Sciences, Division for Quality of Animal Products, Georg-August-University Goettingen, D-37075 Goettingen, Germany.
- isi GmbH, D-37124 Rosdorf/Goettingen, Germany.
| | - Sabine Janisch
- Department of Animal Sciences, Division for Quality of Animal Products, Georg-August-University Goettingen, D-37075 Goettingen, Germany.
| | - Brianne Altmann
- Department of Animal Sciences, Division for Quality of Animal Products, Georg-August-University Goettingen, D-37075 Goettingen, Germany.
| | - Claudia Kaltwasser
- Department of Animal Sciences, Division for Quality of Animal Products, Georg-August-University Goettingen, D-37075 Goettingen, Germany.
| | - Christian Sürie
- Farm for Education and Research Ruthe, Foundation University of Veterinary Medicine Hannover, D-31157 Ruthe/Sarstedt, Germany.
| | - Carsten Krischek
- Institute of Food Quality and Food Safety, Foundation University of Veterinary Medicine, D-30173 Hannover, Germany.
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Deshpande SA, Yamada R, Mak CM, Hunter B, Obando AS, Hoxha S, Ja WW. Acidic Food pH Increases Palatability and Consumption and Extends Drosophila Lifespan. J Nutr 2015; 145:2789-96. [PMID: 26491123 PMCID: PMC4656910 DOI: 10.3945/jn.115.222380] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2015] [Accepted: 09/21/2015] [Indexed: 01/02/2023] Open
Abstract
BACKGROUND Despite the prevalent use of Drosophila as a model in studies of nutrition, the effects of fundamental food properties, such as pH, on animal health and behavior are not well known. OBJECTIVES We examined the effect of food pH on adult Drosophila lifespan, feeding behavior, and microbiota composition and tested the hypothesis that pH-mediated changes in palatability and total consumption are required for modulating longevity. METHODS We measured the effect of buffered food (pH 5, 7, or 9) on male gustatory responses (proboscis extension), total food intake, and male and female lifespan. The effect of food pH on germfree male lifespan was also assessed. Changes in fly-associated microbial composition as a result of food pH were determined by 16S ribosomal RNA gene sequencing. Male gustatory responses, total consumption, and male and female longevity were additionally measured in the taste-defective Pox neuro (Poxn) mutant and its transgenic rescue control. RESULTS An acidic diet increased Drosophila gustatory responses (40-230%) and food intake (5-50%) and extended survival (10-160% longer median lifespan) compared with flies on either neutral or alkaline pH food. Alkaline food pH shifted the composition of fly-associated bacteria and resulted in greater lifespan extension (260% longer median survival) after microbes were eliminated compared with flies on an acidic (50%) or neutral (130%) diet. However, germfree flies lived longer on an acidic diet (5-20% longer median lifespan) compared with those on either neutral or alkaline pH food. Gustatory responses, total consumption, and longevity were unaffected by food pH in Poxn mutant flies. CONCLUSIONS Food pH can directly influence palatability and feeding behavior and affect parameters such as microbial growth to ultimately affect Drosophila lifespan. Fundamental food properties altered by dietary or drug interventions may therefore contribute to changes in animal physiology, metabolism, and survival.
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Affiliation(s)
- Sonali A Deshpande
- Department of Metabolism and Aging, The Scripps Research Institute, Jupiter, FL
| | - Ryuichi Yamada
- Department of Metabolism and Aging, The Scripps Research Institute, Jupiter, FL
| | - Christine M Mak
- Department of Metabolism and Aging, The Scripps Research Institute, Jupiter, FL
| | - Brooke Hunter
- Department of Metabolism and Aging, The Scripps Research Institute, Jupiter, FL
| | - Alina Soto Obando
- Department of Metabolism and Aging, The Scripps Research Institute, Jupiter, FL
| | - Sany Hoxha
- Department of Metabolism and Aging, The Scripps Research Institute, Jupiter, FL
| | - William W Ja
- Department of Metabolism and Aging, The Scripps Research Institute, Jupiter, FL
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Techer C, Daoud A, Madec MN, Gautier M, Jan S, Baron F. Microbial quality of industrial liquid egg white: assumptions on spoiling issues in egg-based chilled desserts. J Food Sci 2015; 80:M389-98. [PMID: 25588552 DOI: 10.1111/1750-3841.12764] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2014] [Accepted: 12/04/2014] [Indexed: 12/31/2022]
Abstract
As a 1st step, this study aimed at investigating the microbial quality of liquid egg white in a French egg processing company. Thirty raw and 33 pasteurized liquid egg white samples were analyzed. Pasteurization was globally found efficient on mesophilic contaminants (1.7 ± 1.6 and 0.8 ± 0.9 log CFU/mL in raw and pasteurized samples, respectively), including for the control of Salmonella. However, Gram-positive enterococci were still detected in the pasteurized samples. As a 2nd step, a representative bacterial collection was built for exploring the spoilage issue in egg-based chilled desserts. Custard cream was chosen as growth medium since this food is widely used for the production of French chilled desserts. All of the 166 isolates of the bacterial collection were shown to be able to grow and to induce spoilage of the custard cream at refrigeration temperature (10 °C). Several spoilage types were highlighted in the custard cream, on the basis of changes regarding pH, consistency, production of holes or gas. As a 3rd step, bacterial enzymatic activities were explored on custard cream-based agar media. The bacterial collection was reduced to 43 isolates, based on further selection regarding the genera and the spoilage types previously highlighted. Albeit to different degrees, all these isolates were able to produce proteases. A large part of these isolates also expressed lipolytic and amylolytic activities. This study emphasizes the need to control egg white contamination and especially with Gram-positive heat-resistant Enterococi, in order to guarantee the shelf life of egg-based chilled desserts.
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Affiliation(s)
- Clarisse Techer
- Equipe Microbiologie de l'Oeuf et des Ovoproduits (Micov), UMR1253 Science et Technologie du Lait et de l'Œuf, Agrocampus Ouest, INRA, F-35042, Rennes, France
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Santos MM, Marques I, Carvalho S, Moiteiro C, Félix V. Recognition of bio-relevant dicarboxylate anions by an azacalix[2]arene[2]triazine derivative decorated with urea moieties. Org Biomol Chem 2015; 13:3070-85. [DOI: 10.1039/c4ob02283a] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The binding affinity of a dichlorocalix[2]arene[2]triazine based bis-urea azamacrocycle was investigated towards a wide range of bio-relevant dicarboxylate anions by a combination of 1H NMR titrations in CDCl3 and molecular dynamics simulations.
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Affiliation(s)
- Miguel M. Santos
- Departamento de Química
- iBiMED and CICECO
- Universidade de Aveiro
- 3810-193 Aveiro
- Portugal
| | - Igor Marques
- Departamento de Química
- iBiMED and CICECO
- Universidade de Aveiro
- 3810-193 Aveiro
- Portugal
| | - Sílvia Carvalho
- Departamento de Química
- iBiMED and CICECO
- Universidade de Aveiro
- 3810-193 Aveiro
- Portugal
| | - Cristina Moiteiro
- Centro de Química e Bioquímica
- DQB
- Faculdade de Ciências
- Universidade de Lisboa
- 1749-016 Lisboa
| | - Vítor Félix
- Departamento de Química
- iBiMED and CICECO
- Universidade de Aveiro
- 3810-193 Aveiro
- Portugal
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Hou J, McSweeney PL, Beresford TP, Guinee TP. Effect of curd washing on the properties of reduced-calcium and standard-calcium Cheddar cheese. J Dairy Sci 2014; 97:5983-99. [DOI: 10.3168/jds.2014-8051] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2014] [Accepted: 07/07/2014] [Indexed: 11/19/2022]
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13
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Szymczak M, Kołakowski E, Felisiak K. Effect of Addition of Different Acetic Acid Concentrations on the Quality of Marinated Herring. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2013.796504] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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14
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Effect of curd washing on cheese proteolysis, texture, volatile compounds, and sensory grading in full fat Cheddar cheese. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2013.08.008] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Abstract
Taste dysfunction is a significant but underestimated issue for patients with cancer. Impaired taste results in changes in diet and appetite, early satiety, and impaired social interactions. Nurses can play a key role in educating patients and families on the pathophysiology of taste dysfunction by suggesting interventions to treat the consequences of taste dysfunction, when available, and offering psychosocial support as patients cope with this often devastating consequence of treatment. Taste recognition helps humans identify the nutritional quality of food and signals the digestive tract to begin secreting enzymes. Spoiled or tainted foods typically are recognized by their bad taste. Along with the other sensory systems, taste is crucial for helping patients treated for cancer feel normal. This article will review the anatomy and physiology of taste; define the different types of taste dysfunction, including the underlying pathophysiologic basis related to cancer treatment; and discuss potential nursing interventions to manage the consequences of taste dysfunction.
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