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Yu M, Liu J, Chen J, Lin C, Deng S, Wu M. Metagenomic and metabolomic profiling of dried shrimp (Litopenaeus vannamei) prepared by a procedure traditional to the south China coastal area. Int Microbiol 2024; 27:1307-1319. [PMID: 38196020 DOI: 10.1007/s10123-023-00475-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 11/23/2023] [Accepted: 12/19/2023] [Indexed: 01/11/2024]
Abstract
Sun-drying is a traditional process for preparing dried shrimp in coastal area of South China, but its impacts on nutrition and the formation of flavor-contributory substances in dried shrimp remain largely unknown. This study aimed to examine the effects of the production process on the microbiota and metabolites in dried shrimp. 16S rDNA amplicon sequencing was employed to identify 170 operational taxonomic units (OTUs), with Vibrio, Photobacterium, and Shewanella emerging as the primary pathogenic bacteria in shrimp samples. Lactococcus lactis was identified as the principal potential beneficial microorganism to accrue during the dried shrimp production process and found to contribute significantly to the development of desirable shrimp flavors. LC-MS-based analyses of dried shrimp sample metabolomes revealed a notable increase in compounds associated with unsaturated fatty acid biosynthesis, arachidonic acid metabolism, amino acid biosynthesis, and flavonoid and flavanol biosynthesis throughout the drying process. Subsequent exploration of the relationship between metabolites and bacterial communities highlighted the predominant coexistence of Bifidobacterium, Clostridium, and Photobacterium contributing heterocyclic compounds and metabolites of organic acids and their derivatives. Conversely, Arthrobacter and Staphylococcus were found to inhibit each other, primarily in the presence of heterocyclic compounds. This comprehensive investigation provides valuable insights into the dynamic changes in the microbiota and metabolites of dried shrimps spanning different drying periods, which we expect to contribute to enhancing production techniques and safety measures for dried shrimp processing.
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Affiliation(s)
- Mingjia Yu
- Department of Food Science, Foshan Polytechnic, Foshan, 528137, China.
| | - Jiannan Liu
- Department of Food Science, Foshan Polytechnic, Foshan, 528137, China
| | - Junjia Chen
- Department of Food Science, Foshan Polytechnic, Foshan, 528137, China
| | - Chuyi Lin
- Department of Food Science, Foshan Polytechnic, Foshan, 528137, China
| | - Shiqing Deng
- Department of Food Science, Foshan Polytechnic, Foshan, 528137, China
| | - Minfu Wu
- Department of Food Science, Foshan Polytechnic, Foshan, 528137, China
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Yang B, Zhang W, Wang H, Wang S, Yan J, Dong Z, Zhao P, Ren F, Chen L. Comparative Analysis of Texture Characteristics, Sensory Properties, and Volatile Components in Four Types of Marinated Tofu. Foods 2024; 13:2068. [PMID: 38998575 PMCID: PMC11241478 DOI: 10.3390/foods13132068] [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: 05/18/2024] [Revised: 06/18/2024] [Accepted: 06/27/2024] [Indexed: 07/14/2024] Open
Abstract
In this study, three different brands of commercially available marinated tofu were analyzed and compared with homemade products to explore the effect of key flavor substances on their sensory quality, sensory properties, texture characteristics, and volatile components. The texture characteristics and flavor substances of the three brands of commercially available marinated tofu were significantly different from those of homemade products. A total of 64 volatile components were identified by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), mainly including 11 hydrocarbons, 11 alcohols, 10 ketones, 15 aldehydes, 4 esters, 1 acid, and 12 other volatile substances. Among these, nine key flavor compounds (ROAV > 1, VIP > 1) were identified using the relative odor activity value (ROAV) combined with a partial least squares discriminant analysis (PLS-DA) and variable importance in projection, including α-Pinene, β-Myrcene, α-Phellandrene, 1-Penten-3-one, Butanal, 3-Methyl butanal, acetic acid ethyl ester, 1,8-Cineol, and 2-Pentyl furan. The correlation heatmap showed that sensory evaluation was positively correlated with hardness, gumminess, chewiness, and springiness while negatively correlated with 2-Pentyl furan, α-Pinene, resilience, α-Phellandrene, 1-Penten-3-one, acetic acid ethyl ester, and 1,8-Cineol. Overall, this study provides a theoretical reference for developing new instant marinated tofu snacks.
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Affiliation(s)
- Bing Yang
- Food Laboratory of Zhong Yuan, Luohe 462300, China; (B.Y.); (F.R.)
| | - Wanli Zhang
- Food Laboratory of Zhong Yuan, Luohe 462300, China; (B.Y.); (F.R.)
| | - Heng Wang
- Food Laboratory of Zhong Yuan, Luohe 462300, China; (B.Y.); (F.R.)
| | - Shenli Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jing Yan
- Food Laboratory of Zhong Yuan, Luohe 462300, China; (B.Y.); (F.R.)
| | - Zijie Dong
- Food Laboratory of Zhong Yuan, Luohe 462300, China; (B.Y.); (F.R.)
| | - Penghui Zhao
- Food Laboratory of Zhong Yuan, Luohe 462300, China; (B.Y.); (F.R.)
| | - Fazheng Ren
- Food Laboratory of Zhong Yuan, Luohe 462300, China; (B.Y.); (F.R.)
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China
| | - Lishui Chen
- Food Laboratory of Zhong Yuan, Luohe 462300, China; (B.Y.); (F.R.)
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Cheng L, Li X, Tian Y, Wang Q, Li X, An F, Luo Z, Shang P, Liu Z, Huang Q. Mechanisms of cooking methods on flavor formation of Tibetan pork. Food Chem X 2023; 19:100873. [PMID: 37745033 PMCID: PMC10511784 DOI: 10.1016/j.fochx.2023.100873] [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: 06/22/2023] [Revised: 08/29/2023] [Accepted: 09/08/2023] [Indexed: 09/26/2023] Open
Abstract
To obtain flavor-enriched Tibetan pork products, the impact of oxidation degree on the flavor of Tibetan pork with different cooking methods (microwaving, frying, boiling, and air frying) was evaluated using an E-nose, an E-tongue, GC-MS, and LC-MS. The level of oxidation was lower in M and F and higher in B and AF groups. Hexanal, pentanal, benzaldehyde, 1-octen-3-ol, and 3-hydroxy-2-butanone were identified as significant contributors to cooked samples. The volatile abundance of microwaved, fried, boiled, and air-fried pork was 1.61, 1.22, 1.47, and 1.69 times higher than raw, respectively. Leucine and threonine were detected to be the highest in the AF group, which were 1.30 and 3.60 times greater than RAW, respectively. In summary, oxidation of lipids and proteins caused by cooking treatments was the main source of flavor in cooked Tibetan pork. Air-frying treatment could greatly promote the production of flavor compounds and give unique flavor to Tibetan pork.
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Affiliation(s)
- Lujie Cheng
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Xin Li
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China
| | - Yuting Tian
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Qia Wang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Xiefei Li
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China
| | - Fengping An
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Zhang Luo
- College of Food Science, Tibet Agriculture and Animal Husbandry University, Linzhi, Tibet Autonomous Region 860000, China
| | - Peng Shang
- College of Food Science, Tibet Agriculture and Animal Husbandry University, Linzhi, Tibet Autonomous Region 860000, China
| | - Zhendong Liu
- College of Food Science, Tibet Agriculture and Animal Husbandry University, Linzhi, Tibet Autonomous Region 860000, China
| | - Qun Huang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
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Ma Z, Liu G, Yang Z, Zhang G, Sun L, Wang M, Ren X. Species Differentiation and Quality Evaluation for Atractylodes Medicinal Plants by GC/MS Coupled with Chemometric Analysis. Chem Biodivers 2023; 20:e202300793. [PMID: 37485567 DOI: 10.1002/cbdv.202300793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 07/20/2023] [Accepted: 07/20/2023] [Indexed: 07/25/2023]
Abstract
The utilization of rhizomes from the genus Atractylodes has been challenging due to their closely related origins. In this study, we developed an analytical strategy to differentiate Atractylodes lancea (A. lancea), Atractylodes chinensis (A. chinensis), Atractylodes japonica (A. japonica), and Atractylodes macrocephala (A. macrocephala), and compared their volatile compositions. Gas chromatography-mass spectrometry (GC/MS) was used to analyze the volatile profiles of essential oils extracted from 59 batches of samples. Chemometric methods enabled a better understanding of the differences in volatile oils between the four species and identified significant components affecting their classification and quality. A total of 50 volatile components were identified from the essential oils by GC/MS. Unsupervised and supervised chemometric analyses accurately distinguished A. lancea, A. chinensis, A. japonica, and A. macrocephala. Furthermore, five characteristic chemical markers, namely hinesol, β-eudesmol, atractylon, atractylodin and atractylenolide I, were obtained, and their respective percentage contents in individual species and samples were determined. This study provides a valuable reference for the quality evaluation of medicinal plants with essential oils and holds significance for species differentiation and the rational clinical application of Atractylodes herbs.
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Affiliation(s)
- Zicheng Ma
- School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, China
| | - Guoqiang Liu
- School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, China
| | - Zijie Yang
- School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, China
| | - Guoqin Zhang
- School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, China
- Tianjin State Key Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, China
| | - Lili Sun
- School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, China
| | - Meng Wang
- Tianjin State Key Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, China
| | - Xiaoliang Ren
- School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, China
- Tianjin Key Laboratory of Therapeutic Substance of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, China
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Wang Z, Li H, Cao W, Chen Z, Gao J, Zheng H, Lin H, Qin X. Effect of Drying Process on the Formation of the Characteristic Flavor of Oyster ( Crassostrea hongkongensis). Foods 2023; 12:foods12112136. [PMID: 37297379 DOI: 10.3390/foods12112136] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2023] [Revised: 05/22/2023] [Accepted: 05/23/2023] [Indexed: 06/12/2023] Open
Abstract
Oysters are nutritious and tasty but difficult to store. Drying can extend the storage period of oysters and give them a unique flavor. In this study, the effects of four drying procedures, namely, vacuum freeze drying (VFD), vacuum drying (VD), natural sun-drying (NSD), and hot air drying (HAD), on the flavor characteristics of oysters (Crassostrea hongkongensis) were investigated using blanched oysters as a control (CK). Results showed that HAD produced more free amino acids than the other methods, but VFD retained the most flavor nucleotides. Compared with cold drying (VFD), hot drying (VD, NSD, and HAD) increased the abundance of organic acids, betaine, and aroma substances. Glutamic acid, alanine, AMP, hexanal, octanal, heptanal, (E, E)-2,4-heptadienal, (E)-2-decenal, nonanal, etc., are defined as the characteristic flavor compounds of dried oysters, with umami, sweet, green, fatty, and fruity aromas being the main organoleptic attributes of dried oysters. Glutamic acid, glycine, betaine, IMP, pentanal, ethyl heptanoate, (E, Z)-2,4-nonadienal, 1-octen-3-one, 2-hexenal, 2-octenal, hexanal, decanal were defined as markers to distinguish different drying methods. Overall, HAD showed improved flavor qualities and characteristics and was better suited for the highly commercialized production of dried oysters.
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Affiliation(s)
- Zhijun Wang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
| | - Hanqi Li
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
| | - Wenhong Cao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Zhongqin Chen
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Jialong Gao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Huina Zheng
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Haisheng Lin
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Xiaoming Qin
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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