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1
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Li S, Du D, Wang J, Wei Z. Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties. Crit Rev Food Sci Nutr 2022; 64:3764-3793. [PMID: 36259959 DOI: 10.1080/10408398.2022.2134982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fermented foods are sensitive to the production conditions because of microbial and enzymatic activities, which requires intelligent flavor sensing system (IFSS) to monitor and optimize the production process based on the flavor properties. As the simulation system of human olfaction and gustation, IFSS has been widely used in the field of food with the characteristics of nondestructive, pollution-free, and real-time detection. This paper reviews the application of IFSS in the control of fermentation, ripening, and shelf life, and the potential in the identification of quality differences and flavor-producing microbes in fermented foods. The survey found that electronic nose (tongue) is suitable to monitor fermentation process and identify food authenticity in real time based on the changes of flavor profile. Gas chromatography-ion mobility spectrometry and nuclear magnetic resonance technology can be used to analyze the flavor metabolism of fermented foods at various production stages and explore the correlation between flavor substances and microorganisms.
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Affiliation(s)
- Siying Li
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
| | - Dongdong Du
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
| | - Jun Wang
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
| | - Zhenbo Wei
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
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2
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Liu A, Yan X, Shang H, Ji C, Zhang S, Liang H, Chen Y, Lin X. Screening of Lactiplantibacillus plantarum with High Stress Tolerance and High Esterase Activity and Their Effect on Promoting Protein Metabolism and Flavor Formation in Suanzhayu, a Chinese Fermented Fish. Foods 2022; 11:foods11131932. [PMID: 35804748 PMCID: PMC9265898 DOI: 10.3390/foods11131932] [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: 05/28/2022] [Revised: 06/22/2022] [Accepted: 06/26/2022] [Indexed: 01/31/2023] Open
Abstract
In this study, three Lactiplantibacillus plantarum, namely 3-14-LJ, M22, and MB1, with high acetate esterase activity, acid, salt, and high-temperature tolerance were selected from 708 strains isolated from fermented food. Then, L. plantarum strains MB1, M22, and 3-14-LJ were inoculated at 107 CFU/mL in the model and 107 CFU/g in actual Suanzhayu systems, and the effects during fermentation on the physicochemical properties, amino acid, and volatile substance were investigated. The results showed that the inoculated group had a faster pH decrease, lower protein content, higher TCA-soluble peptides, and total amino acid contents than the control group in both systems (p < 0.05). Inoculation was also found to increase the production of volatile compounds, particularly esters, improve the sour taste, and decrease the bitterness of the product (p < 0.05). L. plantarum M22 was more effective than the other two strains in stimulating the production of isoamyl acetate, ethyl hexanoate, and ethyl octanoate. However, differences were discovered between the strains as well as between the model and the actual systems. Overall, the isolated strains, particularly L. plantarum M22, have good fermentation characteristics and have the potential to become excellent Suanzhayu fermenters in the future.
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Affiliation(s)
- Aoxue Liu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (A.L.); (X.Y.); (H.S.); (C.J.); (S.Z.); (H.L.); (Y.C.)
| | - Xu Yan
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (A.L.); (X.Y.); (H.S.); (C.J.); (S.Z.); (H.L.); (Y.C.)
| | - Hao Shang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (A.L.); (X.Y.); (H.S.); (C.J.); (S.Z.); (H.L.); (Y.C.)
| | - Chaofan Ji
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (A.L.); (X.Y.); (H.S.); (C.J.); (S.Z.); (H.L.); (Y.C.)
| | - Sufang Zhang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (A.L.); (X.Y.); (H.S.); (C.J.); (S.Z.); (H.L.); (Y.C.)
| | - Huipeng Liang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (A.L.); (X.Y.); (H.S.); (C.J.); (S.Z.); (H.L.); (Y.C.)
| | - Yingxi Chen
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (A.L.); (X.Y.); (H.S.); (C.J.); (S.Z.); (H.L.); (Y.C.)
| | - Xinping Lin
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (A.L.); (X.Y.); (H.S.); (C.J.); (S.Z.); (H.L.); (Y.C.)
- Department of Agricultural, Forest, and Food Science, University of Turin, Grugliasco, 10095 Turin, Italy
- Correspondence: ; Tel.: +86-0411-86318675; Fax: +86-0411-86318655
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Phetsang H, Panpipat W, Panya A, Phonsatta N, Cheong L, Chaijan M. Chemical characteristics and volatile compounds profiles in different muscle part of the farmed hybrid catfish (
Clarias macrocephalus
×
Clarias gariepinus
). Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15419] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hatairad Phetsang
- Food Technology and Innovation Research Centre of Excellence School of Agricultural Technology and Food Industry Walailak University Nakhon Si Thammarat 80160 Thailand
| | - Worawan Panpipat
- Food Technology and Innovation Research Centre of Excellence School of Agricultural Technology and Food Industry Walailak University Nakhon Si Thammarat 80160 Thailand
| | - Atikorn Panya
- Food Biotechnology Research Team Functional Ingredients and Food Innovation Research Group National Centre for Genetic Engineering and Biotechnology (BIOTEC) 113 Thailand Science Park Phaholyothin Rd. Khlong Nueng Pathumthani 12120 Thailand
| | - Natthaporn Phonsatta
- Food Biotechnology Research Team Functional Ingredients and Food Innovation Research Group National Centre for Genetic Engineering and Biotechnology (BIOTEC) 113 Thailand Science Park Phaholyothin Rd. Khlong Nueng Pathumthani 12120 Thailand
| | - Ling‐Zhi Cheong
- Zhejiang‐Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition College of Food and Pharmaceutical Science Ningbo University Ningbo 315211 China
| | - Manat Chaijan
- Food Technology and Innovation Research Centre of Excellence School of Agricultural Technology and Food Industry Walailak University Nakhon Si Thammarat 80160 Thailand
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Chen Z, Tang H, Ou C, Xie C, Cao J, Zhang X. A comparative study of volatile flavor components in four types of zaoyu using comprehensive two‐dimensional gas chromatography in combination with time‐of‐flight mass spectrometry. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15230] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Zhipeng Chen
- Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Haiqing Tang
- Department of Food Nutrition and Testing Faculty of Food Science Zhejiang Pharmaceutical College Ningbo China
| | - Changrong Ou
- Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Cheng Xie
- Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Jinxuan Cao
- Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Xin Zhang
- Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
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