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Yang S, Yang F, Dou W, Chi Y, Chi Y. Testing adulterated liquid-egg: developing rapid detection techniques based on colorimetry, electrochemistry, and interfacial fingerprinting. Food Chem 2024; 444:138674. [PMID: 38335687 DOI: 10.1016/j.foodchem.2024.138674] [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: 10/19/2023] [Revised: 01/01/2024] [Accepted: 02/02/2024] [Indexed: 02/12/2024]
Abstract
To develop rapid detection techniques for liquid eggs' adulteration, three types of adulterations were considered: water dilution, manipulation of yolk ratio in whole egg, and blending different varieties of egg white or yolk. Objective: Establish detection techniques utilizing colorimetry, electrochemistry, and interfacial fingerprinting for these adulterations, respectively. Results: Colorimetry allows for detection (1 min·sample-1) of water dilution through linear (R2 ≥ 0.984) and exponential fitting (R2 ≥ 0.992); Electrochemistry enables detection (6 min·sample-1, R2 ≥ 0.979) of the adulteration of yolk ratio in whole egg; Interfacial fingerprinting technique effectively detects (detection duration: 10 min·sample-1, detection limit: 1.0-10.0 wt%) the adulteration of different varieties of egg white. Subsequently, through 3D-fluorescence microscopy (interface height variation: 22.49-573.45 μm), interfacial tension variation (65.54-35.48 mN·m-1), contact angle variation (89.7°-32.9°), particle size range (free water: 0.94-14.29 μm; protein aggregation: 6.57-10.76 μm), and etc., interfacial fingerprinting mechanism was elucidated. This research contributes novel insights into the detection of adulteration in liquid eggs.
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Affiliation(s)
- Shuo Yang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Fuming Yang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Wenhao Dou
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Yuan Chi
- College of Engineering, Northeast Agricultural University, Harbin, 150030, China.
| | - Yujie Chi
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
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Zhang Y, Liang Y, Zhang W, Ren Y, Bao X. Evaluation of fifteen processing methods of hellgrammites based on the flavor characteristics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:651-674. [PMID: 38410265 PMCID: PMC10894185 DOI: 10.1007/s13197-023-05850-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/05/2023] [Accepted: 09/12/2023] [Indexed: 02/28/2024]
Abstract
To investigate suitable processing methods for improve the flavor while maintaining quality, hellgrammites were subjected to fifteen different processing methods. The samples were tested by sensory evaluation and were analyzed using HS-SPME-GC-MS. The sensory evaluation revealed that five methods for head and chest removal, three wine-fried methods, and three vinegar-roasting methods significantly reduced the levels of hexanal (3129.05 ± 45.77 μg/kg) and heptanal (436.72 ± 7.42 μg/kg), compounds responsible for fishy and earthy flavors, compared to raw samples. The latter two methods exhibited increased aroma flavor. PCA and OPLS-DA analyses suggested that acids, alcohols, and esters played a crucial role in flavor modification. Notably, vinegar-roasting methods demonstrated the highest acid content and had a substantial impact on volatile compounds. Additionally, boiling methods effectively reduced the levels of hazardous compounds, such as toluene and 1,3-Dimethyl-benzene. However, other methods did not exhibit similar efficacy in reducing hazardous compounds. The accumulation of hazardous compounds showed a decreasing trend in the whole insect, head removal, and head and chest removal groups. Moreover, the relative odor activity value consistently identified aldehyde compounds, including hexanal and heptanal, as the main contributors to aroma. Overall, boiling and head and chest removal procedures were suggested as precautionary measures during the initial processing of hellgrammites-based food products. The vinegar-roasting and wine-fried methods could be employed to impart desired flavors, aligning with consumers' preferences. These findings lay the foundation for standardizing processing techniques and ensuring the quality control of products derived from hellgrammites.
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Affiliation(s)
- Yunying Zhang
- Pharmacy College, Southwest Minzu University, Chengdu, 610063 China
| | - Yupeng Liang
- Pharmacy College, Southwest Minzu University, Chengdu, 610063 China
| | - Wenming Zhang
- Pharmacy College, Southwest Minzu University, Chengdu, 610063 China
| | - Yan Ren
- Pharmacy College, Southwest Minzu University, Chengdu, 610063 China
| | - Xiaoming Bao
- Shimadzu (China) Co., Ltd, Chengdu, 610063 China
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Yang W, Yang Y, Wang L, Lv X, Li J, Cui H, Tang C, Zhao Q, Jia Y, Qin Y, Zhang J. Comparative characterization of flavor precursors and volatiles of Taihe black-boned silky fowl and Hy-line Brown yolks using multiomics and GC-O-MS-based volatilomics. Food Res Int 2023; 172:113168. [PMID: 37689921 DOI: 10.1016/j.foodres.2023.113168] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2023] [Revised: 06/13/2023] [Accepted: 06/16/2023] [Indexed: 09/11/2023]
Abstract
Eggs are nutritious and highly valued by consumers. However, egg flavor varies greatly among different hen breeds. The present study used gas chromatography-olfactometry-mass spectrometry-based volatilomics to identify and compare volatile compounds in Taihe black-boned silky fowl (TS) and Hy-line Brown (HL) egg yolks. In addition, the relationships between the levels of different metabolites and lipids and flavor-associated differences were investigated using multiomics. Twenty-eight odorants in total were identified; among them, the levels of 3-methyl-butanal, 1-octen-3-ol, 2-pentylfuran, and (E, E)-2,4-decadienal differed significantly (P < 0.05) between TS and HL egg yolks. The difference in flavor compounds results in TS egg yolks having a stronger overall odor and flavor and a higher acceptance level than HL egg yolks. Metabolomic analysis revealed that 112 metabolites in the egg yolks were significantly different between the two breeds. Furthermore, these different metabolites in the egg yolks of both breeds were significantly enriched in phenylalanine, tyrosine, and tryptophan biosynthesis pathways and phenylalanine metabolism, alanine, aspartate, and glutamate metabolism pathways (P < 0.05), as identified by both metabolite set enrichment and Kyoto Encyclopedia of Genes and Genomes pathway analyses. Lipidomic analysis revealed significant differences in the lipid subclasses, lipid molecules, and fatty acid profiles between the egg yolks from the two breeds. As a result, 48 lipid molecules had variable influence in projection values > 1 based on the partial least squares regression model, which may play a role in the differences in aroma characteristics between the two breeds through oxidative degradation of fatty acids. Our study revealed the metabolite, lipid, and volatility profiles of TS and HL egg yolks and may provide an important basis for improving egg flavor to satisfy various consumer preferences.
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Affiliation(s)
- Weifang Yang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; Beijing General Station of Animal Husbandry, Beijing 100107, China
| | - Youyou Yang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Liang Wang
- Beijing General Station of Animal Husbandry, Beijing 100107, China
| | - Xueze Lv
- Beijing General Station of Animal Husbandry, Beijing 100107, China
| | - Jing Li
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Huanxian Cui
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Chaohua Tang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Qingyu Zhao
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yaxiong Jia
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yuchang Qin
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Junmin Zhang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China.
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