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Liu Y, Al-Dalali S, Hu Y, Zhao D, Wang J, He Z. Effect of different processing steps in the production of beer fish on volatile flavor profile and their precursors determined by HS-GC-IMS, HPLC, E-nose, and E-tongue. Food Chem X 2024; 23:101623. [PMID: 39100245 PMCID: PMC11295953 DOI: 10.1016/j.fochx.2024.101623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2024] [Revised: 06/20/2024] [Accepted: 07/02/2024] [Indexed: 08/06/2024] Open
Abstract
Beer fish is characterized by its distinctive spicy flavor and strong beer aroma. Currently, there is a lack of comprehensive research analyzing the changes in taste and volatile compounds that occur during the processing of beer fish. Thus, this study used HS-GC-IMS, electronic tongue, and electronic nose to investigate the changes in flavor components during various processing stages of beer fish. The obtained results were subsequently analyzed using multivariate statistical analysis. The results showed that the final beer fish product (SF) had the greatest amount of free amino acids (888.28 mg/100 g), with alanine, glutamic acid, and glycine contributing to the taste of SF. The inosine monophosphate (IMP) content of beer fish meat varied noticeably depending on processing stages, with deep-fried fish (FF) having the greatest IMP content (61.93 mg/100 g), followed by the final product (SF) and ultrasonic-cured fish (UF). A total of 67 volatiles were detected by GC-IMS, mainly consisting of aldehydes, ketones, and alcohols, of which aldehydes accounted for >37%, which had a great influence on the volatile flavor of beer fish. The flavor components' composition varied noticeably depending on the stage of processing. PLS-DA model screened 35 volatile flavor components (VIP > 1) as markers; the most significant differences were 1-propanethiol, isoamyl alcohol, ethanol, and eucalyptol. Ultrasonic processing, frying, and soaking sauce can significantly improve the formation of flavor compounds, resulting in a notable enhancement of the final beer fish's umami taste and overall flavor quality.
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Affiliation(s)
- Yingying Liu
- School of Food and Health, Guilin Tourism University, Guilin 541006, China
- Guangxi Zhuang Autonomous Region Industrial Processing and Nutrition Safety Engineering Research Center of Cassia, Guilin 541006, China
- Key Laboratory of Industrialized Processing and Safety of Guangxi cuisine, Guilin Tourism University, Guilin 541006, China
- Tourism and Culinary Institute, Yangzhou University, Yangzhou 225127, China
| | - Sam Al-Dalali
- School of Food and Health, Guilin Tourism University, Guilin 541006, China
- Guangxi Zhuang Autonomous Region Industrial Processing and Nutrition Safety Engineering Research Center of Cassia, Guilin 541006, China
- Key Laboratory of Industrialized Processing and Safety of Guangxi cuisine, Guilin Tourism University, Guilin 541006, China
| | - Yan Hu
- School of Food and Health, Guilin Tourism University, Guilin 541006, China
- Guangxi Zhuang Autonomous Region Industrial Processing and Nutrition Safety Engineering Research Center of Cassia, Guilin 541006, China
- Key Laboratory of Industrialized Processing and Safety of Guangxi cuisine, Guilin Tourism University, Guilin 541006, China
- Tourism and Culinary Institute, Yangzhou University, Yangzhou 225127, China
| | - Dong Zhao
- School of Food and Health, Guilin Tourism University, Guilin 541006, China
- Guangxi Zhuang Autonomous Region Industrial Processing and Nutrition Safety Engineering Research Center of Cassia, Guilin 541006, China
- Key Laboratory of Industrialized Processing and Safety of Guangxi cuisine, Guilin Tourism University, Guilin 541006, China
| | - Jinghan Wang
- School of Food and Health, Guilin Tourism University, Guilin 541006, China
- Guangxi Zhuang Autonomous Region Industrial Processing and Nutrition Safety Engineering Research Center of Cassia, Guilin 541006, China
- Key Laboratory of Industrialized Processing and Safety of Guangxi cuisine, Guilin Tourism University, Guilin 541006, China
| | - Zhigui He
- School of Food and Health, Guilin Tourism University, Guilin 541006, China
- Guangxi Zhuang Autonomous Region Industrial Processing and Nutrition Safety Engineering Research Center of Cassia, Guilin 541006, China
- Key Laboratory of Industrialized Processing and Safety of Guangxi cuisine, Guilin Tourism University, Guilin 541006, China
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Liu D, Du L, Huang Q, Zhou M, Xiong G, Li C, Qiao Y, Wu W. Effects of ultrasound treatment on muscle structure, volatile compounds, and small molecule metabolites of salted Culter alburnus fish. ULTRASONICS SONOCHEMISTRY 2023; 97:106440. [PMID: 37230026 DOI: 10.1016/j.ultsonch.2023.106440] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 04/22/2023] [Accepted: 05/12/2023] [Indexed: 05/27/2023]
Abstract
This study investigated the effects of ultrasound treatment on the quality of salted Culter alburnus fish. The results showed that with the increasing ultrasound power, the structural degradation of muscle fibers was intensified, and the conformation of myofibrillar protein was significantly changed. The high-power ultrasound treatment group (300 W) had relatively higher thiobarbiturate reactive substance content (0.37 mg malondialdehyde eq/kg) and peroxidation value (0.63 mmol/kg). A total of 66 volatile compounds were identified with obvious differences among groups. The 200 W ultrasound group exhibited fewer fishy substances (Hexanal, 1-Pentene-3-ol, and 1-Octane-3-ol). Compared with control group, ultrasound groups (200, 300 W) contained more umami taste-related amino peptides such as γ-Glu-Met, γ-Glu-Ala, and Asn-pro. In the ultrasound treatment group, L-isoleucine and L-methionine, which may be used as flavor precursors, were significantly down-regulated, while carbohydrates and its metabolites were up-regulated. Amino acid, carbohydrate, and FA (fatty acyls) metabolism products in salted fish were enriched by ultrasound treatment, and those products might ultimately be related to the taste and flavor of salted fish.
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Affiliation(s)
- Dongyin Liu
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Liu Du
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Qi Huang
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Mingzhu Zhou
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Guangquan Xiong
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Chuan Li
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Yu Qiao
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
| | - Wenjin Wu
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
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Luo J, Yu Q, Han G, Zhang X, Shi H, Cao H. Identification of off-flavor compounds and deodorizing of cattle by-products. J Food Biochem 2022; 46:e14443. [PMID: 36169339 DOI: 10.1111/jfbc.14443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2022] [Revised: 09/13/2022] [Accepted: 09/16/2022] [Indexed: 01/14/2023]
Abstract
An unnatural flavor in a food or drink product caused by the presence of undesirable compounds due to contamination or deterioration is called off-flavor. This study determined the characteristics of cattle by-products off-flavor (heart, liver, lung, rumen, and intestine). We identified 25, 34, 26, 22, and 26 volatile compounds from the heart, liver, lung, rumen, and intestine, respectively, in the bovine via headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS). Based on the relative odor activity value (ROAV ≥ 1), 16 volatile compounds were labeled as characteristic off-flavor by principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA). The compounds involved in the characteristic off-flavor in bovine heart were E,E-2,4-nonadienal, E,E-2,4-decadien-1-al, hexanal, (E)-2-octenal, and decyl aldehyde. In the bovine liver, the off-flavor compounds were 1-nonanol, ethyl hexanoate, 2-octanone, and dodecyl aldehyde and in bovine lung 3-heptylacrolein was the off-flavor compound. In bovine rumen, heptaldehyde, octanal, p-cresol, and 1-nonanal were off-flavor compounds, and lastly, 1-octen-3-ol and E-2-nonenal were off-flavor compounds with bovine intestine. The cattle by-products were deodorized by shallot-ginger extract masking, baker's yeast fermentation, active dry yeast + β-cyclodextrin (β-CD) composite, and ultrasound + chitosan composite. The above 16 labeled characteristic compounds decreased in concentration. The ultrasound + chitosan composite method showed a significantly better effect than the other methods (p < .05). The aim of this study was to determine the characteristic flavor information of cattle by-products and provide idea on how to improve the flavor by various deodorization methods. PRACTICAL APPLICATIONS: This study investigated the volatile flavor compounds of cattle by-products from five organs (heart, liver, lung, rumen, and intestine) by headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS). The 16 volatile compounds were labeled as the major characteristic off-flavor compounds by relative odor activity values and principal component analysis. Four different deodorization methods were adopted, and among them, ultrasound + chitosan composite method showed best results. This study has provided useful information about the characteristic off-flavor compounds and suggests how to improve the flavor of cattle by-products through various deodorization methods.
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Affiliation(s)
- Jin Luo
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | | | | | - Hongmei Shi
- Gansu Province Gannan Animal Husbandry Veterinary Workstation, Gannan, China
| | - Hui Cao
- Shanxi Qinbao Animal Husbandry Development Co., Baoji, China
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Sanches MAR, Lapinskas NM, Barretto TL, da Silva‐Barretto AC, Telis‐Romero J. Improving salt diffusion by ultrasound application during wet salting of pork meat: A mathematical modeling approach. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Marcio Augusto Ribeiro Sanches
- Food Engineering and Technology Department – Meat and Meat Products Laboratory Institute of Biosciences, Humanities and Exacts Sciences – IBILCE, State University of São en samples were cut intPaulo – UNESP Campus São José do Rio Preto São Paulo São José do Rio Preto Brazil
| | - Nicholas Matheus Lapinskas
- Food Engineering and Technology Department – Meat and Meat Products Laboratory Institute of Biosciences, Humanities and Exacts Sciences – IBILCE, State University of São en samples were cut intPaulo – UNESP Campus São José do Rio Preto São Paulo São José do Rio Preto Brazil
| | - Tiago Luis Barretto
- Food Engineering and Technology Department – Meat and Meat Products Laboratory Institute of Biosciences, Humanities and Exacts Sciences – IBILCE, State University of São en samples were cut intPaulo – UNESP Campus São José do Rio Preto São Paulo São José do Rio Preto Brazil
- Federal Institute of São Paulo – IFSP São Paulo Barretos Brazil
| | - Andrea Carla da Silva‐Barretto
- Food Engineering and Technology Department – Meat and Meat Products Laboratory Institute of Biosciences, Humanities and Exacts Sciences – IBILCE, State University of São en samples were cut intPaulo – UNESP Campus São José do Rio Preto São Paulo São José do Rio Preto Brazil
| | - Javier Telis‐Romero
- Food Engineering and Technology Department – Meat and Meat Products Laboratory Institute of Biosciences, Humanities and Exacts Sciences – IBILCE, State University of São en samples were cut intPaulo – UNESP Campus São José do Rio Preto São Paulo São José do Rio Preto Brazil
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Lan W, Sun Y, Liu S, Guan Y, Zhu S, Xie J. Effects of ultrasound-assisted chitosan grafted caffeic acid coating on the quality and microbial composition of pompano during ice storage. ULTRASONICS SONOCHEMISTRY 2022; 86:106032. [PMID: 35617884 PMCID: PMC9130226 DOI: 10.1016/j.ultsonch.2022.106032] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 04/25/2022] [Accepted: 05/06/2022] [Indexed: 05/27/2023]
Abstract
The effects of ultrasound-assisted chitosan grafted caffeic acid coating on the quality and microbial composition of fresh pompano (Trachinotus ovatus) fillets during ice storage for 24 days were evaluated. Samples were treated by distilled water (CK), ultrasound (US), chitosan grafted caffeic acid coating (G), and chitosan grafted caffeic acid coating with ultrasound-assisted (USG). Results showed that samples treated with USG could inhibit the formation of corrupt substances such as TVB-N, TBA, biogenic amines (BAs), hypoxanthine (Hx), and hypoxanthine riboside (HxR) when compared to the CK group.The results of high-throughput sequencing technology observed that the major bacteria genus of fresh samples was Acinetobacter.The diversity of bacterial communities at the initial stage was more diverse than that at the end of stage. With the extension of storage time, the USG treatment could maintain the microbial diversity. The dominant microbiota was Shewanella and Brochothrix in the CK group after 24 days of storage. In addition, Brochothrix in treated groups was effectively decreased. The microbial communities of samples in all treatments were changed during storage. At the end of storage, there was a significant difference in bacterial composition between the CK and treated samples, indicating that the treatment can effectively inhibit the growth of microorganisms, especially spoilage microorganisms, and reduce the quality deterioration caused by bacteria.
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Affiliation(s)
- Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; College of Food Science & Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Ocean University, Zhanjiang 524088, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
| | - Yuqing Sun
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
| | - Shucheng Liu
- College of Food Science & Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Ocean University, Zhanjiang 524088, China.
| | - Yuan Guan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
| | - Shengyun Zhu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
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Bao G, Niu J, Li S, Zhang L, Luo Y. Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat. ULTRASONICS SONOCHEMISTRY 2022; 82:105864. [PMID: 34915254 PMCID: PMC8683766 DOI: 10.1016/j.ultsonch.2021.105864] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 12/02/2021] [Accepted: 12/07/2021] [Indexed: 05/25/2023]
Abstract
The objective of the present study was to assess the effects of ultrasound pretreatment on the quality of dry-cured yak meat. The ultrasonic power with 0, 200, 300 and 400 W (ultrasonic frequency of 20 kHz) were used to assist processing of dry-cured yak meat. The meat quality, nutrient substances, sensory quality, electronic nose, electronic tongue and volatile compounds of dry-cured yak meat were determined. The results indicated that the moisture content and hardness value of ultrasonic treatment group was significantly lower compared to the control group (P < 0.05). Ultrasonic treatment increased the value of b*, and decreased the value of L*, a*, pH, chewiness, melting temperature and enthalpy. Springiness value significantly increased from control group to 300 W of ultrasonic power group. Shear force significantly decreased with the increase of ultrasonic power (P < 0.05). Ultrasonic treatment had no effect on the TVB-N content, but it could increase the TBARS content. Ultrasonic treatment could significantly increase the essential FAA (EFAA) and total FAA (P < 0.05). In addition, the saturated fatty acid (SFA) content significantly increased with the increase of ultrasonic power (P < 0.05). Ultrasound treatment negatively affected the meat's color, smell, and taste but increased its tenderness and the overall acceptability. It also significantly increased alcohols and aldehydes contents (P < 0.05), which were consistent with the measurement of electronic nose and electronic tongue. The results demonstrated that the the appropriate ultrasonic power assisted in the processing improves quality of dry-cured yak meat, particularly for the power of 300 W.
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Affiliation(s)
- Gaoliang Bao
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, Faculty of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Jun Niu
- Gansu Center for Disease Control and Prevention, Lanzhou, China
| | - Shaobin Li
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, Faculty of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Li Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.
| | - Yuzhu Luo
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, Faculty of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China.
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Huang H, Wang Y, Shi W. Effects of different drying methods on the quality and nonvolatile taste compounds of black carp. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15507] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Haiyuan Huang
- College of Food Science and Technology Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai Ocean University Shanghai China
| | - Yixin Wang
- College of Food Science and Technology Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai Ocean University Shanghai China
| | - Wenzheng Shi
- College of Food Science and Technology Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai Ocean University Shanghai China
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