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Zhang B, Cao M, Wang X, Guo S, Ding Z, Kang Y, Hu L, Xiong L, Pei J, Ma Y, Guo X. The Combined Analysis of GC-IMS and GC-MS Reveals the Differences in Volatile Flavor Compounds between Yak and Cattle-Yak Meat. Foods 2024; 13:2364. [PMID: 39123555 PMCID: PMC11311445 DOI: 10.3390/foods13152364] [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: 07/02/2024] [Revised: 07/19/2024] [Accepted: 07/24/2024] [Indexed: 08/12/2024] Open
Abstract
In order to investigate the composition and differences in volatile organic compounds (VOCs) in yak and cattle-yak meat and determine the key metabolites and metabolic pathways related to flavor formation. In this study, the VOCs and non-volatile metabolites in Longissimus dorsi muscle of two groups of samples were detected and analyzed by gas chromatography-ion migration spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). The results showed that 31 VOCs were identified by GC-IMS, including 5 alcohols, 5 ketones, 5 esters, 3 aldehydes, 2 furans, 2 hydrocarbons, 1 amine, 1 acid, 1 thiazole, 1 pyrazine, and 5 others. Most of them were alcohols, ketones, esters, and aldehydes. A total of 75 non-volatile metabolites with significant differences were obtained by GC-MS screening, among which amino acid contents such as serine, glycine, phenylalanine, and aspartic acid were significantly up-regulated in cattle-yak, and glutamic acid and tyrosine were significantly up-regulated in yak. The non-volatile differential metabolites in the two groups were significantly enriched in the metabolic pathways of arginine biosynthesis and oxidative phosphorylation. By combining GC-IMS and GC-MS, this study comprehensively and intuitively reflected the differences in VOCs between yak and cattle-yak meat, and clarified the metabolomic reasons for the differences in VOCs, so as to provide a theoretical basis for meat quality improvement.
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Affiliation(s)
- Ben Zhang
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; (B.Z.); (M.C.); (X.W.); (S.G.); (Z.D.); (Y.K.); (L.H.); (L.X.); (J.P.)
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
| | - Mengli Cao
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; (B.Z.); (M.C.); (X.W.); (S.G.); (Z.D.); (Y.K.); (L.H.); (L.X.); (J.P.)
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
| | - Xingdong Wang
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; (B.Z.); (M.C.); (X.W.); (S.G.); (Z.D.); (Y.K.); (L.H.); (L.X.); (J.P.)
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
| | - Shaoke Guo
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; (B.Z.); (M.C.); (X.W.); (S.G.); (Z.D.); (Y.K.); (L.H.); (L.X.); (J.P.)
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
| | - Ziqiang Ding
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; (B.Z.); (M.C.); (X.W.); (S.G.); (Z.D.); (Y.K.); (L.H.); (L.X.); (J.P.)
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
| | - Yandong Kang
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; (B.Z.); (M.C.); (X.W.); (S.G.); (Z.D.); (Y.K.); (L.H.); (L.X.); (J.P.)
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
| | - Liyan Hu
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; (B.Z.); (M.C.); (X.W.); (S.G.); (Z.D.); (Y.K.); (L.H.); (L.X.); (J.P.)
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
| | - Lin Xiong
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; (B.Z.); (M.C.); (X.W.); (S.G.); (Z.D.); (Y.K.); (L.H.); (L.X.); (J.P.)
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
| | - Jie Pei
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; (B.Z.); (M.C.); (X.W.); (S.G.); (Z.D.); (Y.K.); (L.H.); (L.X.); (J.P.)
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
| | - Yi Ma
- Institute of Animal Husbandry and Veterinary Science, Tianjin Academy of Agriculture Sciences, Tianjin 300381, China
| | - Xian Guo
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; (B.Z.); (M.C.); (X.W.); (S.G.); (Z.D.); (Y.K.); (L.H.); (L.X.); (J.P.)
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
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Li C, Zou Y, Liao G, Zheng Z, Chen G, Zhong Y, Wang G. Identification of characteristic flavor compounds and small molecule metabolites during the ripening process of Nuodeng ham by GC-IMS, GC-MS combined with metabolomics. Food Chem 2024; 440:138188. [PMID: 38100964 DOI: 10.1016/j.foodchem.2023.138188] [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: 08/05/2023] [Revised: 11/19/2023] [Accepted: 12/07/2023] [Indexed: 12/17/2023]
Abstract
To investigate effects of metabolites and volatile compounds on the quality of Nuodeng ham, gas chromatography-mass spectrometry (GC-MS), ultra-high performance liquid chromatography-Q exactive orbitrap-mass spectrometry (UHPLC-QE-MS), and gas chromatography-ion transfer spectroscopy (GC-IMS) were used to analyze the differences of free fatty acids, small molecule metabolites and volatile compounds of Nuodeng ham at different ripening stages (the first, second and third year sample). 40 free fatty acids were detected. 757 and 300 metabolites were detected in positive and negative ion modes, respectively. 48 differential metabolites (VIP ≥ 1.5, P < 0.05) might important components affecting flavor differences of Nuodeng ham. Metabolic pathways revealed that fermenting-ripening of ham was associated with 31 metabolic pathways, among, 19 pathways were significant (Impact > 0.01, P < 0.05). 58 volatile compounds were identified, combined with PCA and PLS-DA, 15 flavor markers were screened out. These findings provide a scientific basis for further research on the flavor formation mechanism of Nuodeng ham.
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Affiliation(s)
- Cong Li
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Yingling Zou
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Guozhou Liao
- Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China.
| | - Zhijie Zheng
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Guanghui Chen
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Yanru Zhong
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Guiying Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China.
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Zou H, Deng C, Li J, Lou A, Liu Y, Luo J, Shen Q, Quan W. Quantitative Proteomics Reveals the Relationship between Protein Changes and Volatile Flavor Formation in Hunan Bacon during Low-Temperature Smoking. Foods 2024; 13:1360. [PMID: 38731730 PMCID: PMC11083045 DOI: 10.3390/foods13091360] [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: 04/03/2024] [Revised: 04/23/2024] [Accepted: 04/25/2024] [Indexed: 05/13/2024] Open
Abstract
This study aimed to investigate the changes in proteins and volatile flavor compounds that occur in bacon during low-temperature smoking (LTS) and identify potential correlations between these changes. To achieve this, a combination of gas chromatography-mass spectrometry and proteomics was employed. A total of 42 volatile flavor compounds were identified in the bacon samples, and, during LTS, 11 key volatile flavor compounds with variable importance were found at a projection value of >1, including 2',4'-dihydroxyacetophenone, 4-methyl-2H-furan-5-one, Nonanal, etc. In total, 2017 proteins were quantified at different stages of LTS; correlation coefficients and KEGG analyses identified 27 down-regulated flavor-related proteins. Of these, seven were involved in the tricarboxylic acid (TCA) cycle, metabolic pathways, or amino acid metabolism, and they may be associated with the process of flavor formation. Furthermore, correlation coefficient analysis indicated that certain chemical parameters, such as the contents of free amino acids, carbonyl compounds, and TCA cycle components, were closely and positively correlated with the formation of key volatile flavor compounds. Combined with bioinformatic analysis, the results of this study provide insights into the proteins present in bacon at various stages of LTS. This study demonstrates the changes in proteins and the formation of volatile flavor compounds in bacon during LTS, along with their potential correlations, providing a theoretical basis for the development of green processing methods for Hunan bacon.
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Affiliation(s)
- Huiyu Zou
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (H.Z.); (C.D.); (J.L.); (A.L.); (Y.L.); (J.L.)
| | - Chuangye Deng
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (H.Z.); (C.D.); (J.L.); (A.L.); (Y.L.); (J.L.)
| | - Junnian Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (H.Z.); (C.D.); (J.L.); (A.L.); (Y.L.); (J.L.)
| | - Aihua Lou
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (H.Z.); (C.D.); (J.L.); (A.L.); (Y.L.); (J.L.)
| | - Yan Liu
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (H.Z.); (C.D.); (J.L.); (A.L.); (Y.L.); (J.L.)
| | - Jie Luo
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (H.Z.); (C.D.); (J.L.); (A.L.); (Y.L.); (J.L.)
| | - Qingwu Shen
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (H.Z.); (C.D.); (J.L.); (A.L.); (Y.L.); (J.L.)
| | - Wei Quan
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (H.Z.); (C.D.); (J.L.); (A.L.); (Y.L.); (J.L.)
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
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Han S, Ke M, Wang L, Ma H, Wu G, Zhu L, Zhang T, Lu H. Identification of dynamic changes in volatile compounds and metabolites during the smoking process of Zhenba bacon by GC-IMS combined metabolomics. Food Res Int 2024; 182:114197. [PMID: 38519166 DOI: 10.1016/j.foodres.2024.114197] [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: 01/05/2024] [Revised: 02/27/2024] [Accepted: 03/03/2024] [Indexed: 03/24/2024]
Abstract
Zhenba bacon is a traditional cured bacon product with a rich history that originated from Zhenba County, Shaanxi Province. This study aimed to investigate the patterns of volatile compound formation and changes in metabolites during the smoking process in Zhenba bacon. Firstly, the sensory properties and physicochemical properties of Zhenba bacon were analyzed. Gas chromatography-ion mobility spectrometry (GC-IMS) and nontargeted metabolomics technology were used to analyze Zhenba bacon from different smoking stages. The results show a gradual increase in the sensory acceptance and volatile flavor compounds such as aldehydes, ketones, and esters with the prolongation of smoking of Zhenba bacon. LC-MS analysis identified 191 co-expressed differentially metabolites, with amino acid and lipid metabolism being the main metabolic pathways according to KEGG enrichment analysis. Temporal expression analysis of bacon metabolites at each stage revealed a decrease in harmful steroid hormones such as cortisone and an increase in amino acids and lipid metabolites, such as arginine, lysine, acid, and cholesterol, that contribute to the flavor of bacon. In summary, duration of smoking increased, the amount of flavor substances in Zhenba bacon gradually increased, and the safety and quality of bacon reached the optimal level after 32 days of smoking. This study provides valuable insights into the dynamic changes in volatile flavor compounds in Zhenba bacon and establishes a theoretical foundation for quality control during its production.
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Affiliation(s)
- Shuai Han
- School of Biological Science and Engineering, Shaanxi University of Technology, 723001 Hanzhong, China
| | - Meiling Ke
- School of Biological Science and Engineering, Shaanxi University of Technology, 723001 Hanzhong, China
| | - Ling Wang
- School of Biological Science and Engineering, Shaanxi University of Technology, 723001 Hanzhong, China; Shaanxi Union Research Center of University and Enterprise for Zhenba Bacon, 723001 Hanzhong, China; Shaanxi University Engineering Research Center of Quality Improvement and Safety Control of Qinba Special Meat Products, 723001 Hanzhong, China; Qinba State Key Laboratory of Biological Resources and Ecological Environment, Hanzhong 723001, Shaanxi, China
| | - Haidong Ma
- School of Biological Science and Engineering, Shaanxi University of Technology, 723001 Hanzhong, China; Shaanxi Union Research Center of University and Enterprise for Zhenba Bacon, 723001 Hanzhong, China; Shaanxi University Engineering Research Center of Quality Improvement and Safety Control of Qinba Special Meat Products, 723001 Hanzhong, China; Qinba State Key Laboratory of Biological Resources and Ecological Environment, Hanzhong 723001, Shaanxi, China
| | - Guofei Wu
- Shaanxi Union Research Center of University and Enterprise for Zhenba Bacon, 723001 Hanzhong, China; Shaanxi University Engineering Research Center of Quality Improvement and Safety Control of Qinba Special Meat Products, 723001 Hanzhong, China
| | - Lianxu Zhu
- Shaanxi Union Research Center of University and Enterprise for Zhenba Bacon, 723001 Hanzhong, China; Shaanxi University Engineering Research Center of Quality Improvement and Safety Control of Qinba Special Meat Products, 723001 Hanzhong, China
| | - Tao Zhang
- School of Biological Science and Engineering, Shaanxi University of Technology, 723001 Hanzhong, China; Shaanxi Union Research Center of University and Enterprise for Zhenba Bacon, 723001 Hanzhong, China; Shaanxi University Engineering Research Center of Quality Improvement and Safety Control of Qinba Special Meat Products, 723001 Hanzhong, China; Qinba State Key Laboratory of Biological Resources and Ecological Environment, Hanzhong 723001, Shaanxi, China
| | - Hongzhao Lu
- School of Biological Science and Engineering, Shaanxi University of Technology, 723001 Hanzhong, China; Shaanxi Union Research Center of University and Enterprise for Zhenba Bacon, 723001 Hanzhong, China; Shaanxi University Engineering Research Center of Quality Improvement and Safety Control of Qinba Special Meat Products, 723001 Hanzhong, China; Qinba State Key Laboratory of Biological Resources and Ecological Environment, Hanzhong 723001, Shaanxi, China.
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Li M, Zhang X, Yin Y, Li J, Qu C, Liu L, Zhang Y, Zhu Q, Wang S. Perspective of sodium reduction based on endogenous proteases via the strategy of sodium replacement in conjunction with mediated-curing. Crit Rev Food Sci Nutr 2023:1-12. [PMID: 37216477 DOI: 10.1080/10408398.2023.2212287] [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: 05/24/2023]
Abstract
NaCl is the main curing agent in dry-cured meat products, and a large amount of NaCl addition leads to high salt content of final products. Salt content and composition are important factors affecting the activity of endogenous proteases, which in turn could affect proteolysis as well as the quality of dry-cured meat products. With the increasing emphasis on the relationship between diet and health, reducing sodium content without sacrificing quality and safety of products is a great challenge for dry-cured meat industry. In this review, the change of endogenous proteases activity during processing, the potential relationship between sodium reduction strategy, endogenous proteases activity, and quality were summarized and discussed. The results showed that sodium replacement strategy and mediated-curing had a complementary advantage in influencing endogenous proteases activity. In addition, mediated-curing had the potential to salvage the negative effects of sodium substitution by affecting endogenous proteases. Based on the results, a sodium reduction strategy that sodium replacement in conjunction with mediated-curing based on endogenous proteases was proposed for the future perspective.
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Affiliation(s)
- Mingming Li
- China Meat Research Center, Beijing, China
- School of Liquor & Food Engineering, Guizhou University/Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China
| | - Xin Zhang
- China Meat Research Center, Beijing, China
- Beijing Academy of Food Sciences, Beijing, China
| | - Yantao Yin
- School of Liquor & Food Engineering, Guizhou University/Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China
| | - Jiapeng Li
- China Meat Research Center, Beijing, China
- Beijing Academy of Food Sciences, Beijing, China
| | - Chao Qu
- China Meat Research Center, Beijing, China
- Beijing Academy of Food Sciences, Beijing, China
| | - Linggao Liu
- School of Liquor & Food Engineering, Guizhou University/Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China
| | | | - Qiujin Zhu
- School of Liquor & Food Engineering, Guizhou University/Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China
| | - Shouwei Wang
- China Meat Research Center, Beijing, China
- Beijing Academy of Food Sciences, Beijing, China
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Liu H, Wei B, Tang Q, Chen C, Li Y, Yang Q, Wang J, Li J, Qi J, Xi Y, Hu J, Hu B, Bai L, Han C, Wang J, Li L. Non-target metabolomics reveals the changes of small molecular substances in duck breast meat under different preservation time. Food Res Int 2022; 161:111859. [PMID: 36192983 DOI: 10.1016/j.foodres.2022.111859] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2022] [Revised: 08/04/2022] [Accepted: 08/21/2022] [Indexed: 12/31/2022]
Abstract
Poultry products are an essential animal source of protein for humans. Many factors could destroy the balance of the poultry production chain and cause an overstock of products, which need to be stored in the frozen storage warehouse for a long time. The long-term frozen storage may affect the quality of meat products. In this study, the changes of small molecular substances were revealed in duck meat during long-term storage using non-targeted metabolomics. The results showed that compared with fresh meat, even if the meat is stored under frozen storage conditions, the number of differential metabolites of frozen storage meat continues to increase with the prolongation of storage time, indicating that the meat composition has changed significantly with the storage time increased. With the increase in storage time, the nitrogen-containing small molecular compounds in duck meat increased (carnosine and anserine, aspartic acid, and tyrosine, 1H-indole-3-acetamide, 2-Hydroxyphenethylamine, 2-Naphylamine, allocystathionine, and O-phosphoethanolamine), the nucleotides decomposition process strengthened (IMP and AMP, GMP and UMP), and the content of organic acid increased (5-hydroxy indole acetic acid, 5-hydroxypentanoic acid and phenylacetate, taurine) and carbohydrate (1-O-sinapoyl-beta-d-glucose, 4-O-beta-d-glucopyranosyl-d-mannose, and alpha-d-glucose). These small molecular substances can be used as biomarkers to detect long-term stored duck meat deterioration. KEGG enrichment analysis showed that protein catabolism, nucleotide catabolism, fat decomposition and oxidation, and carbohydrate decomposition were the main metabolic processes of meat deterioration during the long-term storage of duck meat. In addition, Non-target metabolome technology is a powerful tool to reveal the meat deterioration process during long-term storage systematically. This study provided a reference for optimizing domestic poultry meat storage methods and ensuring food safety.
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Affiliation(s)
- Hehe Liu
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu 613000, China
| | - Bin Wei
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu 613000, China
| | - Qian Tang
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu 613000, China
| | - Cai Chen
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu 613000, China
| | - Yanying Li
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu 613000, China
| | - Qinglan Yang
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu 613000, China
| | - Jianmei Wang
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu 613000, China
| | - Junpeng Li
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu 613000, China
| | - Jingjing Qi
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu 613000, China
| | - Yang Xi
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu 613000, China
| | - Jiwei Hu
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu 613000, China
| | - Bo Hu
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu 613000, China
| | - Lili Bai
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu 613000, China
| | - Chunchun Han
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu 613000, China
| | - Jiwen Wang
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu 613000, China
| | - Liang Li
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu 613000, China.
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HERES A, YOKOYAMA I, GALLEGO M, TOLDRÁ F, ARIHARA K, MORA L. Impact of oxidation on the cardioprotective properties of the bioactive dipeptide AW in dry-cured ham. Food Res Int 2022; 162:112128. [DOI: 10.1016/j.foodres.2022.112128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 10/05/2022] [Accepted: 11/06/2022] [Indexed: 11/13/2022]
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8
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Protein degradation and aggregation in silver carp (Hypophthalmichthys molitrix) muscle during hot air drying. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113540] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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9
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Hu S, Zhou G, Xu X, Zhang W, Li C. Contribution of cathepsin B and L to endogenous proteolysis in the course of modern Jinhua ham processing. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108584] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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10
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Fu H, Pan L, Wang J, Zhao J, Guo X, Chen J, Lu S, Dong J, Wang Q. Sensory Properties and Main Differential Metabolites Influencing the Taste Quality of Dry-Cured Beef during Processing. Foods 2022; 11:foods11040531. [PMID: 35206008 PMCID: PMC8870990 DOI: 10.3390/foods11040531] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 02/07/2022] [Accepted: 02/09/2022] [Indexed: 02/05/2023] Open
Abstract
This study adopted widely targeted high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) metabolomics and multivariate data analysis methods to evaluate the correlation between changes in metabolites and their taste formation in dry-cured beef during processing. The physicochemical profile changed significantly in the maturity period (RG), especially due to the continuous hydrolysis and oxidation of proteins. The sensory characteristic of dry-cured beef was highest in saltiness, umami, overall taste, and after-taste in RG. Overall, 400 metabolites were mainly identified, including amino acids, peptides, organic acids, and their derivatives, nucleotides, and their metabolites, as well as carbohydrates. Cysteine and succinic acid were significantly up-regulated during the process of dry-curing beef compared to the control group (CG). Moreover, glutamine and glutathione were significantly down-regulated in the fermentation period (FG) and in RG. Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis revealed that glyoxylate and dicarboxylate metabolism, glutathione metabolism, alanine, aspartate, and glutamate metabolism, arginine biosynthesis, taurine, and hypotaurine metabolism were the main metabolic pathways influencing the taste of dry-cured beef during processing. Results of correlation analysis revealed that umami is positively correlated with salty, L-cysteine, L-arginine, inosine, creatinine, and succinic acid. Our study results provide a better understanding of the changes in taste substances and will contribute to quality evaluation of dry-cured beef.
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Affiliation(s)
- Huihui Fu
- Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Shihezi Univesity, Shihezi 832000, China; (H.F.); (L.P.); (J.W.); (J.Z.); (X.G.); (J.C.); (S.L.); (J.D.)
- College of Cooking and Catering Management, Xinjiang Vocational University, Urumqi 830013, China
| | - Li Pan
- Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Shihezi Univesity, Shihezi 832000, China; (H.F.); (L.P.); (J.W.); (J.Z.); (X.G.); (J.C.); (S.L.); (J.D.)
| | - Jingyun Wang
- Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Shihezi Univesity, Shihezi 832000, China; (H.F.); (L.P.); (J.W.); (J.Z.); (X.G.); (J.C.); (S.L.); (J.D.)
| | - Jixing Zhao
- Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Shihezi Univesity, Shihezi 832000, China; (H.F.); (L.P.); (J.W.); (J.Z.); (X.G.); (J.C.); (S.L.); (J.D.)
| | - Xin Guo
- Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Shihezi Univesity, Shihezi 832000, China; (H.F.); (L.P.); (J.W.); (J.Z.); (X.G.); (J.C.); (S.L.); (J.D.)
| | - Jingya Chen
- Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Shihezi Univesity, Shihezi 832000, China; (H.F.); (L.P.); (J.W.); (J.Z.); (X.G.); (J.C.); (S.L.); (J.D.)
| | - Shiling Lu
- Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Shihezi Univesity, Shihezi 832000, China; (H.F.); (L.P.); (J.W.); (J.Z.); (X.G.); (J.C.); (S.L.); (J.D.)
| | - Juan Dong
- Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Shihezi Univesity, Shihezi 832000, China; (H.F.); (L.P.); (J.W.); (J.Z.); (X.G.); (J.C.); (S.L.); (J.D.)
| | - Qingling Wang
- Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Shihezi Univesity, Shihezi 832000, China; (H.F.); (L.P.); (J.W.); (J.Z.); (X.G.); (J.C.); (S.L.); (J.D.)
- Correspondence: ; Tel.: +86-0993-2058735; Fax: +86-0993-2057399
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11
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Heres A, Yokoyama I, Gallego M, Toldrá F, Arihara K, Mora L. Antihypertensive potential of sweet Ala-Ala dipeptide and its quantitation in dry-cured ham at different processing conditions. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104818] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
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12
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Xiao Z, Zhang W, Yang H, Yan Z, Ge C, Liao G, Su H. 1H NMR-based water-soluble lower molecule characterization and fatty acid composition of Chinese native chickens and commercial broiler. Food Res Int 2020; 140:110008. [PMID: 33648240 DOI: 10.1016/j.foodres.2020.110008] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2020] [Revised: 12/02/2020] [Accepted: 12/09/2020] [Indexed: 01/16/2023]
Abstract
The aim of this study was to compare the water-soluble low molecular weight (WLMW) compounds and fatty acids (FAs) in raw meat and chicken soup between the two Chinese native chickens (Wuding chicken and Yanjin silky fowl chicken) and one typical commercial broiler (Cobb chicken). The WLMW compounds of chicken meat was studied using 1H nuclear magnetic resonance spectroscopy (1H NMR) and the FAs were identified and quantified using gas chromatography-mass spectrometry (GC-MS). Compared with typical commercial broiler, the main flavor substances (WLMW compounds and FAs) content were significantly higher in the breast and leg meat of the two Chinese native chickens (P < 0.05). Instead, the content of main flavor compounds was significantly higher in chicken soup of typical commercial broiler (P < 0.05). These results contribute to a further understanding the distinction of the flavor compounds between the typical commercial broiler and Chinese native chickens, which could be used to help assess the meat quality of different local broilers.
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Affiliation(s)
- Zhichao Xiao
- Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China; College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Wangang Zhang
- Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Hongtao Yang
- Yunnan Poultry Breeding and Breeding Promotion Center, Kunming 650000, China
| | - Ziyu Yan
- Jilin Agricultural University, 130118, China
| | - Changrong Ge
- Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Guozhou Liao
- Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China.
| | - Huawei Su
- Yunnan Vocational and Technical College of Agriculture, Kunming 650000, China.
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13
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Tian X, Li ZJ, Chao YZ, Wu ZQ, Zhou MX, Xiao ST, Zeng J, Zhe J. Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content. Food Res Int 2020; 137:109456. [PMID: 33233132 DOI: 10.1016/j.foodres.2020.109456] [Citation(s) in RCA: 66] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2020] [Revised: 06/06/2020] [Accepted: 06/15/2020] [Indexed: 12/15/2022]
Abstract
Traditional dry-cured pork, a meat product with a unique flavor and good chewability, occupies an important place in the Chinese market. However, the salt content of dry-cured pork is on the high side and long-term consumption of high-salt meat products is not good for human health. This study determined the role of salt in volatile organic substances and non-volatile taste components of dry-cured pork. Dry-cured pork samples with different salt content (0%, 1%, 3%, 5%, and 7%) were analyzed by electronic tongue for moisture content, pH, salt (NaCl) value, taste activity value, free amino acids, and taste components and by headspace-gas chromatography-ion mobility spectrometry for volatile organic components. The results showed that the moisture content of the tested samples decreased while the salt content increased. The highest amounts of free amino acids were found in dry-cured pork with 3% salt content (P < 0.05). The highest peak area of volatile organic compounds and the maximal taste indexes were found in dry-cured pork with 3% and 5% salt content.
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Affiliation(s)
- Xing Tian
- College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; College of Pharmacy, Hunan University of Chinese Medicine, Changsha, Hunan 410208, China; Hunan Engineering Research Center of Drug and Food Homology Functional Food, Changsha, Hunan 410208, China
| | - Zong Jun Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China.
| | - Yu Zhou Chao
- Engineering Technology Research Center of Hunan Binzhilang Food Science Limited Company, Xiangtan, Hunan 411100, China
| | - Zhong Qin Wu
- College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
| | - Ming Xi Zhou
- College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
| | - Shu Ting Xiao
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha, Hunan 410208, China
| | - Jian Zeng
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha, Hunan 410208, China
| | - Jie Zhe
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha, Hunan 410208, China
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14
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Shi S, Kong B, Wang Y, Liu Q, Xia X. Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia. Meat Sci 2020; 163:108080. [DOI: 10.1016/j.meatsci.2020.108080] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 01/04/2020] [Accepted: 02/04/2020] [Indexed: 12/20/2022]
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15
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Kaban G, Kızılkaya P, Börekçi BS, Hazar FY, Kabil E, Kaya M. Microbiological properties and volatile compounds of salted-dried goose. Poult Sci 2020; 99:2293-2299. [PMID: 32241515 PMCID: PMC7587752 DOI: 10.1016/j.psj.2019.11.057] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2019] [Revised: 11/14/2019] [Accepted: 11/27/2019] [Indexed: 12/15/2022] Open
Abstract
Salted-dried goose is a traditional Turkish product with specific flavor that is produced by dry salting, post-salting, and subsequently air-drying of the goose carcass. In this study, the leg and breast parts of salted-dried goose carcasses were analyzed in terms of microbiological properties and volatile compounds. Lactic acid bacteria and Micrococcus-Staphylococcus bacteria constituted a significant part of microbiota in both leg and breast samples. The Enterobacteriaceae count was below the detectable level (<2 log cfu g-1) in 60% of the leg samples and in 47% of the breast samples. The yeast-mold count was less than 5 log cfu g-1 in 80% of both leg and breast samples. Many volatile compounds belonging to different chemical groups, including aldehydes, aliphatic and aromatic hydrocarbons, esters, alcohols, terpenes, ketones, sulfur compounds, and furans, were identified from samples. The breast samples showed a higher mean amount of hexanal than the leg samples. No significant difference was found between the breast and leg samples in terms of ketones and sulfur compounds. It was also determined that a considerable part of volatile compounds is formed by lipid oxidation.
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Affiliation(s)
- G Kaban
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Turkey
| | - P Kızılkaya
- Department of Food Technology, Ardahan Vocational School of Technical Sciences, Ardahan University, Ardahan 75002, Turkey
| | - B Sayın Börekçi
- Department of Food Engineering, Faculty of Engineering, Ardahan University, Ardahan 75002, Turkey
| | - F Y Hazar
- Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Kastamonu 37150, Turkey
| | - E Kabil
- Department of Food Processing, Armutlu Vocational School, Yalova University, Yalova 77500, Turkey
| | - M Kaya
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Turkey.
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16
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Zhou CY, Le Y, Zheng YY, Wang JJ, Li G, Bai Y, Li CB, Xu XL, Zhou GH, Cao JX. Characterizing the effect of free amino acids and volatile compounds on excessive bitterness and sourness in defective dry-cured ham. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109071] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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17
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Ge G, Han Y, Zheng J, Zhao M, Sun W. Physicochemical characteristics and gel-forming properties of myofibrillar protein in an oxidative system affected by partial substitution of NaCl with KCl, MgCl2 or CaCl2. Food Chem 2020; 309:125614. [DOI: 10.1016/j.foodchem.2019.125614] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Revised: 09/26/2019] [Accepted: 09/29/2019] [Indexed: 10/25/2022]
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18
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Xu H, Zhang X, Wang X, Liu D. The effects of high pressure on the myofibrillar structure and meat quality of marinating Tan mutton. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13138] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hao Xu
- School of AgricultureNingxia University Yinchuan People's Republic of China
| | - Xi‐Kang Zhang
- School of AgricultureNingxia University Yinchuan People's Republic of China
| | - Xu Wang
- School of AgricultureNingxia University Yinchuan People's Republic of China
| | - Dun‐Hua Liu
- School of AgricultureNingxia University Yinchuan People's Republic of China
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19
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Liu S, Zhang Y, Zhou G, Ren X, Bao Y, Zhu Y, Zeng X, Peng Z. Lipolytic degradation, water and flavor properties of low sodium dry cured beef. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1642354] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Shixin Liu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, National Centre of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yawei Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, National Centre of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, National Centre of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Xiaopu Ren
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, National Centre of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yingjie Bao
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, National Centre of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yuxia Zhu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, National Centre of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Xiaofang Zeng
- College of Light Industry and Food Science, Zhongkai University of Agriculture and Technology, Guangzhou, China
| | - Zengqi Peng
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, National Centre of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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20
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Liu S, Wang G, Xiao Z, Pu Y, Ge C, Liao G. 1H-NMR-based water-soluble low molecular weight compound characterization and free fatty acid composition of five kinds of Yunnan dry-cured hams. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.043] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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21
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Zhou CY, Wang C, Dai C, Bai Y, Yu XB, Li CB, Xu XL, Zhou GH, Cao JX. iTRAQ-based quantitative proteomic characterizes the salting exudates of Jinhua ham during the salting process. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.01.007] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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22
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Zhou CY, Cao JX, Zhuang XB, Bai Y, Li CB, Xu XL, Zhou GH. Evaluation of the secondary structure and digestibility of myofibrillar proteins in cooked ham. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2018.1554704] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Chang-Yu Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P.R. China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, P.R. China
| | - Jin-Xuan Cao
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, P.R. China
| | - Xin-Bo Zhuang
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P.R. China
| | - Yun Bai
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P.R. China
| | - Chun-Bao Li
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P.R. China
| | - Xing-Lian Xu
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P.R. China
| | - Guang-Hong Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P.R. China
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23
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Zhu C, Tian W, Sun L, Liu Y, Li M, Zhao G. Characterization of protein changes and development of flavor components induced by thermal modulation during the cooking of chicken meat. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13949] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Chaozhi Zhu
- Henan Key Lab of Meat Processing and Quality Safety Control Henan Agricultural University Zhengzhou PR China
- College of Food Science and Technology Henan Agricultural University Zhengzhou PR China
| | - Wei Tian
- College of Animal Husbandry and Veterinary Science Engineering Henan Agricultural University Zhengzhou PR China
| | - Lingxia Sun
- Henan Key Lab of Meat Processing and Quality Safety Control Henan Agricultural University Zhengzhou PR China
- College of Food Science and Technology Henan Agricultural University Zhengzhou PR China
| | - Yanxia Liu
- Henan Key Lab of Meat Processing and Quality Safety Control Henan Agricultural University Zhengzhou PR China
- College of Food Science and Technology Henan Agricultural University Zhengzhou PR China
| | - Miaoyun Li
- Henan Key Lab of Meat Processing and Quality Safety Control Henan Agricultural University Zhengzhou PR China
- College of Food Science and Technology Henan Agricultural University Zhengzhou PR China
| | - Gaiming Zhao
- Henan Key Lab of Meat Processing and Quality Safety Control Henan Agricultural University Zhengzhou PR China
- College of Food Science and Technology Henan Agricultural University Zhengzhou PR China
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24
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Zou Y, Yang H, Li PP, Zhang MH, Zhang XX, Xu WM, Wang DY. Effect of different time of ultrasound treatment on physicochemical, thermal, and antioxidant properties of chicken plasma protein. Poult Sci 2019; 98:1925-1933. [PMID: 30407582 DOI: 10.3382/ps/pey502] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2018] [Accepted: 10/14/2018] [Indexed: 12/21/2022] Open
Abstract
The aim of present study was to investigate the effect of different times (5 min (UCPP-5), 10 min (UCPP-10), 20 min (UCPP-20), and 30 min (UCPP-30)) of ultrasound treatment on physicochemical, thermal, and antioxidant properties of chicken plasma protein (CPP). UCPP-20 had the highest fluorescence intensity and the lowest particle size. However, no major changes in the subunit compositions and the secondary structure of UCPPs were presented in SDS-PAGE and circular dichroism. The surface hydrophobicity and sulfhydryl content of UCPPs increased significantly (P < 0.05) as compared to those of CPP. With the increasing time of ultrasound treatment, there were more and deeper holes on the protein surfaces. Furthermore, protein modification by ultrasound could improve the thermal properties of UCPPs. Additionally, UCPPs showed a significant increase in antioxidant properties over CPP, especially UCPP-20. These observations indicated that ultrasound treatment was necessary for modification of CPP to meet the requirements for food processing.
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Affiliation(s)
- Y Zou
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - H Yang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, PR China
| | - P P Li
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - M H Zhang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - X X Zhang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - W M Xu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - D Y Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
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25
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Zhou CY, Pan DD, Bai Y, Li CB, Xu XL, Zhou GH, Cao JX. Evaluating endogenous protease of salting exudates during the salting process of Jinhua ham. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.026] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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26
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Xiao Z, Luo Y, Wang G, Ge C, Zhou G, Zhang W, Liao G. 1 H-NMR-based water-soluble low molecular weight compound characterization and fatty acid composition of boiled Wuding chicken during processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:429-435. [PMID: 29896775 DOI: 10.1002/jsfa.9204] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/25/2018] [Revised: 06/05/2018] [Accepted: 06/11/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Boiled Wuding chicken was produced using whole chicken by washing, boiling 1 h with salt, deep frying, and boiling 2 h. The effect of the process on the water-soluble low molecular weight (WLOM) compound profiles of products was characterized using proton nuclear magnetic resonance spectroscopy, and the fatty acid composition of products was analyzed using gas chromatography-mass spectrometry. RESULTS The metabolome was dominated by 49 WLOM compounds, and 22 fatty acid compounds were detected. Principal component (PC)1 and PC2 explained a total of 93.4% and 3% of variance respectively. Compared with the control group, the total WLOM compound and fatty acid contents of the chicken breast were significantly decreased in the other three processing stages (P < 0.05). Comprehensive multivariate data analysis showed significant differences about precursor substance between the different processing including creatine, lactate, creatinine, glucose, taurine, anserine, and acetate (P < 0.05). CONCLUSION These results contribute to a more accurate understanding of precursor substance changes of flavor in chicken meat during processing. Boiled, treated chicken had significant effects on fatty acid and WLOM compounds. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Zhichao Xiao
- Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Jiangsu, China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China
- Yunnan Engineering Technology Research Center for Processing of Livestock Products, Yunnan Agricultural University, Kunming, China
| | - Yuting Luo
- Yunnan Engineering Technology Research Center for Processing of Livestock Products, Yunnan Agricultural University, Kunming, China
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Guiying Wang
- Yunnan Engineering Technology Research Center for Processing of Livestock Products, Yunnan Agricultural University, Kunming, China
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Changrong Ge
- Yunnan Engineering Technology Research Center for Processing of Livestock Products, Yunnan Agricultural University, Kunming, China
| | - Guanghong Zhou
- Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Jiangsu, China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China
| | - Wangang Zhang
- Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Jiangsu, China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China
| | - Guozhou Liao
- Yunnan Engineering Technology Research Center for Processing of Livestock Products, Yunnan Agricultural University, Kunming, China
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27
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Qi J, Zhang WW, Feng XC, Yu JH, Han MY, Deng SL, Zhou GH, Wang HH, Xu XL. Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.021] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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28
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Xiao Z, Ge C, Zhou G, Zhang W, Liao G. 1H NMR-based metabolic characterization of Chinese Wuding chicken meat. Food Chem 2018; 274:574-582. [PMID: 30372981 DOI: 10.1016/j.foodchem.2018.09.008] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2018] [Revised: 08/26/2018] [Accepted: 09/01/2018] [Indexed: 12/31/2022]
Abstract
The aim of this study was to evaluate the chemical composition of precursor flavor substance of Wuding chicken with the age of 110, 140, 170, 200 and 230 days. The metabolic composition of chicken meat was studied using 1H nuclear magnetic resonance (NMR) spectroscopy. Compared with 110 days, the total metabolite content was significantly higher in other four periods for the chicken breast and leg meat (P < 0.01). Organic acid and small peptides were the two most metabolites for the chicken breast and leg meat. Comprehensive multivariate data analysis showed significant differences about precursor substance between the chicken samples of 230 days and other four ages including lactate, creatine, IMP, glucose, carnosine, anserine, taurine and glutamine (P < 0.05). These results contribute to a further understanding of changes in chicken meat metabolism as chicken ages, which could be used to help assess the quality of chicken meat.
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Affiliation(s)
- Zhichao Xiao
- Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Jiangsu, China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China; Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Changrong Ge
- Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Guanghong Zhou
- Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Jiangsu, China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - Wangang Zhang
- Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Jiangsu, China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
| | - Guozhou Liao
- Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China.
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Zhou CY, Pan DD, Sun YY, Li CB, Xu XL, Cao JX, Zhou GH. The effect of cooking temperature on the aggregation and digestion rate of myofibrillar proteins in Jinhua ham. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3563-3570. [PMID: 29315583 DOI: 10.1002/jsfa.8872] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2017] [Revised: 12/23/2017] [Accepted: 12/29/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND In order to evaluate the effect of cooking temperature on the nutrition quality of dry-cured hams, 60 biceps femoris samples from 16 Jinhua hams were divided into four groups (control, 70, 100 and 120 °C) and cooked for 30 min. Carbonyl content, sulfhydryl groups, surface hydrophobicity, microstructure, protein aggregation and digestibility of myofibrillar proteins were investigated. RESULTS Cooking promoted carbonylation and decreased sulfhydryl groups in a temperature-dependent way. Scanning electron microscopy and Nile Red revealed that protein aggregation became a main phenomenon at 120 °C; it coincided with surface hydrophobicity. The increased carbonyl content and decreased sulfhydryl groups contributed to the formation of aggregates. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis profiles showed the initial difference in proteolysis rate among four groups. The in vitro digestibility of pepsin and of trypsin and α-chymotrypsin increased from the control to 100 °C and decreased from 100 to 120 °C. CONCLUSION The increased digestibility could be attributed to the oxidation of proteins and exposing recognition sites of digestive enzymes, while the decreased digestibility was due to the formation of aggregates. Cooking was a main factor that affected the digestibility of Jinhua ham, and cooking at 100 °C could be an ideal way to gain the highest digestibility of Jinhua ham. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Chang-Yu Zhou
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, PR China
- Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, PR China
| | - Dao-Dong Pan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, PR China
- Food Science and Nutrition Department, Nanjing Normal University, Nanjing, PR China
| | - Yang-Ying Sun
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, PR China
| | - Chun-Bao Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, PR China
| | - Xing-Lian Xu
- Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, PR China
| | - Jin-Xuan Cao
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, PR China
| | - Guang-Hong Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, PR China
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Qi J, Liu DY, Zhou GH, Xu XL. Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens. J Food Sci 2017; 82:2031-2040. [PMID: 28732107 DOI: 10.1111/1750-3841.13801] [Citation(s) in RCA: 97] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2016] [Revised: 04/16/2017] [Accepted: 06/09/2017] [Indexed: 11/28/2022]
Abstract
The traditional recipe for Chinese chicken soup creates a popular taste of particular umami and aroma. The present study investigated the effects of stewing time (1, 2, and 3 h) on the principal taste-active and volatile compounds and the overall flavor profile of traditional Chinese chicken soup by measuring the contents of free amino acids (FAAs), 5'-nucleotides, minerals and volatile compounds and by evaluating the taste and aroma profiles using an electronic nose, an electronic tongue and a human panel. Results showed that the major umami-related compounds in the chicken soup were inosine 5'-monophosphate (IMP) and chloride, both of which increased significantly (P < 0.05) during stewing. The taste active values (TAVs) of the equivalent umami concentration (EUC) increased from 4.08 to 9.93 (P < 0.05) after stewing for 3 h. Although the FAA and mineral contents increased significantly (P < 0.05), their TAVs were less than 1. The volatile compounds were mainly hexanal, heptanal, octanal, nonanal, (E)-2-nonanal, (E)-2-decenal, (E,E)-2,4-decadienal, 1-hexanol, and 2-pentyl furan. With the prolonged stewing time, the aldehydes first increased and then decreased significantly (P < 0.05), while 1-hexanol and 2-pentyl furan increased steadily (P < 0.05). The aroma scores of the chicken soup reached the maximum after stewing for 3 h. The discrepancy in overall flavor characteristics tended to stabilize after 2 h of stewing. In general, stewing time has a positive effect on improving the flavor profiles of chicken soup, especially within the first 2 h.
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Affiliation(s)
- Jun Qi
- Authors Qi, Zhou, and Xu are with Lab of Meat Processing and Quality Control of Ministry of Education, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, China
| | - Deng-Yong Liu
- Author Liu is with College of Food Science, Bohai Univ., Jinzhou, Liaoning, 121007, China
| | - Guang-Hong Zhou
- Authors Qi, Zhou, and Xu are with Lab of Meat Processing and Quality Control of Ministry of Education, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, China
| | - Xing-Lian Xu
- Authors Qi, Zhou, and Xu are with Lab of Meat Processing and Quality Control of Ministry of Education, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, China
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