Effect of different cooking times on the fat flavor compounds of pork belly

Comprehensive characterization of the differences in metabolites, lipids, and volatile flavor compounds between Ningxiang and Berkshire pigs using multi-omics techniques

This study was conducted to comprehensively characterize, metabolites, lipids, and volatile flavor compounds of NingXiang (NX) pigs, Berkshire (BKS) pigs, and their crossbred (Berkshire × Ningxiang, BN) pigs using multi-omics technique. The results showed that NX had high intramuscular fat (IMF) content and meat redness. The metabolite and lipid compositions were varied greatly among three pig breeds. The NX pigs exhibited distinctive sweet, fruity, and floral aroma while BN pigs have inherited this flavor profile. 2-pentylfuran, pentanal, 2-(E)-octenal, and acetic acid were the key volatile flavor compounds (VOC) of NX and BKS pork. The VOCs were influenced by the composition and content of metabolites and lipids. The NX pigs have excellent meat quality traits, unique flavor profiles, and high degree of genetic stability regarding flavor. The study deepens our understanding of the flavor of Chinese indigenous pigs, providing theoretical basis to understand the meat flavor regulation under different feeding conditions.

Dietary effect of Dendrobium officinale leaves on chicken meat quality, fatty acid composition, and volatile compounds profile

Dendrobium officinale leaves (DOL) contain many active ingredients with various pharmacological effects, but are still ineffectively utilized. To investigate the feasibility of developing DOL as a feed additive, it is necessary to determine whether dietary supplementing DOL had any effect on meat quality and flavor. Our results showed that supplementation with DOL decreased the shear force while increased the pH and fat content in breast meat. Meat from DOL-fed chickens had higher levels of n-3 polyunsaturated fatty acids (PUFAs) and n-6 PUFAs, but lower n-6/n-3 ratios. Moreover, volatile compounds profile indicated that contents of aldehydes, including hexanal, pentanal, and heptanal, etc.), which were identified as the key volatile compounds in chicken meat, exhibited noteworthy rise in DOL intake groups. Octanal, 1-octen-3-ol, and 2-pentylfuran also contributed greatly to the meat overall aroma. These data provide a foundation for the comprehensive utilization of DOL as a feed additive with antibiotic substitution potential.

Effect of cellulase on antioxidant activity and flavor of Rosa roxburghii Tratt

Cellulase can increase the soluble dietary fiber (SDF) content in Rosa roxburghii Tratt (RRT), but the effects on polyphenol content, bioactivity, and flavor are unknown. This study analyzed the changes in SDF content, total phenolic content, antioxidant activity and flavor before and after cellulase treatment. Cellulase treatment increased the SDF and total phenolic content of RRT by 13 % (P < 0.05) and 25.68 % (P < 0.05), respectively, and increased the antioxidant activity. HS-GC-IMS identified a total of 42 volatile compounds present, and ROAV analysis revealed that the characteristic aroma compounds of RRT were mainly aldehydes, alcohols, and ethers. The electronic nose and tongue results were consistent with the HS-GC-IMS analysis, indicating the positive effect of cellulase on the quality of RRT. Cellulase treatment significantly improved the oxidative activity and flavor performance of RRT. These results of RRT, providing practical guidance for improving the flavor and product quality.

Effects of cooking methods on aroma formation in pork: A comprehensive review

Pork is widely consumed and appreciated by consumers across the world, and there are various methods of cooking pork. This study aimed to summarize the effects of different heat transfer media on pork flavor and the sources of flavor compounds. The cooking methods are classified based on the heat transfer media used, which include water and steam (e.g. steaming, boiling, and stewing), heat source or hot air (e.g. baking and smoking), oil (e.g. pan-frying, stir-frying, and deep frying), and other cooking technologies. The objective is to provide a reference for researchers studying pork cooking methods and flavor components.

The Characteristic Aroma Compounds of GABA Sun-Dried Green Tea and Raw Pu-Erh Tea Determined by Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry and Relative Odor Activity Value

We aim to improve the product quality of GABA raw Pu-erh tea during development and processing. In this study, headspace solid-phase microextraction gas chromatography-mass spectrometry technology combined with relative odor activity evaluations was used to compare the volatile compounds of GABA sun-dried green tea and GABA raw Pu-erh tea. Sensory evaluation showed a higher aroma score of GABA raw Pu-erh tea than that of GABA sun-dried green tea, with significant differences in aroma type and purity. A total of 147 volatile compounds of 13 categories were detected, which differed in composition and quantity between the two teas. 2-Buten-1-one,1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-,(E)- and beta.-myrcene largely contributed to the aroma formation of both teas. Five volatile compounds were screened as potential markers for tea aroma. Metabolic pathway analysis showed that monoterpenoid biosynthesis may be beneficial to the formation of flowery and fruity aromas in the teas. We suggest that the findings of this study may provide important guidance for the processing and optimization of GABA tea.

Effect of transglutaminase-catalyzed crosslinking behavior on the quality characteristics of plant-based burger patties: A comparative study with methylcellulose

Transglutaminase (TGase) is gaining increasing recognition as a novel and healthier bio-binder for meat analogs. This work focused on the TGase-induced crosslinking behaviors, and then evaluated the difference in quality characteristics (Texture, water distribution, cooking properties, volatile flavor and protein digestibility) of peanut protein-based burger patties treated with TGase and traditional binder (methylcellulose, MC). TGase-catalyzed crosslinking, enabling amino acids to participate in the formation of covalent bonds rather than non-covalent bonds, and promoted the formation of protein aggregates and dense gel networks by changing the protein structure, ultimately improving the quality characteristics of burger patties. Compared with the TGase treatment, MC-treated burger patties showed a greater texture parameter, lower cooking loss, higher flavor retention but a lower degree of digestibility. The findings will contribute to a better understanding of the roles of TGase and traditional binders in plant-based meat analogs.

Preparation and Quality Evaluation of Cultured Fat

Cultured meat is rapidly developing as an emerging meat production technology. Adipose tissue plays an essential role in the flavor of meat products. In this study, cultured fat was produced by cultured adipose-derived stem cells (ADSCs) based on collagen in vitro, with a 3D model. The research showed that ADSCs could attach to collagen hydrogels and differentiate into mature adipocytes. Texture analysis demonstrated that the springiness, cohesiveness, and resilience of cultured fat were consistent with porcine subcutaneous fat. Moreover, 28 volatile organic compounds (VOCs) were detected by headspace gas chromatography-ion mobility spectrometry. The relative contents of 17 VOCs in cultured fat were significantly higher than porcine subcutaneous fat and empty collagen hydrogels, and the relative contents of 5 VOCs in cultured fat were not significantly different from porcine subcutaneous fat. These findings assert the promising application of cultured fat in cultured meat production.

Effects of Process Parameters on the Quality of Suantang Beef

Suantang beef is a traditional delicious Chinese food cooked in Suantang (ST, a sour soup fermented by microorganisms). However, the impact of ST on beef quality is unclear, and the process of ST beef lacks unified technical standards. In the presented study, we found that the additional amount of salt, cooking time, meat thickness, and beef-ST ratio significantly affect the quality of ST beef. After optimization, it was found that when salt addition was 1%, cooking time was 3 min, meat thickness was 2 cm, and beef-ST ratio was 40%, the color determined by colorimeter, texture determined by texture analyzer, and sensory scores of beef cooked by ST were improved compared with boiled beef. ST decreased the pH value and cathepsin L activity of beef, increased the content of organic acid, and changed the protein composition of beef. ST made the beef have higher hardness, and have better chewiness and cohesion. At the same time, ST reduced the disagreeable odors of beef and improved beef flavor. In addition, 88 volatile compounds were detected in ST beef by HS-SPME/GC-MS. According to odor, threshold, and odor activity value (OAV), 24 critical aroma-active compounds were confirmed in ST beef. This study provides a basis for the potential industrialized production of ST beef.

Characterization of volatile constituents and odorous compounds in peach (Prunus persica L) fruits of different varieties by gas chromatography-ion mobility spectrometry, gas chromatography-mass spectrometry, and relative odor activity value

The aim of this study is to acquire information for future breeding efforts aimed at improving fruit quality via effects on aroma by comparing the diversity of Chinese local peach cultivars across 10 samples of three varieties (honey peach, yellow peach, and flat peach). The volatile components of peach fruits were analyzed and identified by gas chromatography–ion mobility spectrometry (GC-IMS) combined with gas chromatography–mass spectrometry (GC-MS), and the main flavor components of peach fruit were determined by relative odor activity value (ROAV) and principal component analysis (PCA). A total number of 57 volatile components were detected by GC-IMS, including eight aldehydes, nine alcohols, eight ketones, 22 esters, two acids, two phenols, two pyrazines, one thiophene, one benzene, and two furans. The proportion of esters was up to 38.6%. A total of 88 volatile components were detected by GC-MS, among which 40 were key aroma compounds, with an ROAV ≥ 1. The analysis results showed that alcohols, ketones, esters, and aldehydes contributed the most to the aroma of peach fruit. PCA demonstrated that (E,E)-2, 6-non-adienal, γ-decalactone, β-ionone, and hexyl hexanoate were the key contributors to the fruit aroma. A reference for future directional cultivation and breeding could be provided by this study through evaluating the aroma quality of the peach at the cultivar level. The possible reasonable application of these peach fruits pulp will be guided through these research.