Food Bioscience
·
2024
·
IF 4.8
Ji Wang,Xu-Hui Huang,Xusong Wang,Hehe Tian,Liang Wang,Da-Yong Zhou,Lei Qin
Flavor is one of the important sensory attributes of foods. This research explored the effect of lipase on flavor, lipid composition, lipase activity, lipid oxidation, and sensory evaluation of lightly salted large yellow croaker. Results exhibited that the addition of lipase improved the reduced-salt product's flavor. The content of 1-octen-3-ol, nonanal, 2,5-octanedione, hexanal, heptanal, and octanal were key aromas and were increased by the addition of lipase. Through adding the lipase, triacylglycerol (TG) and phosphatidylethanolamine (PE) and could be decompose into fatty acids. Products marinated in 4% NaCl coupled with lipase exhibited higher thiobarbituric acid reactive substance (TBARS) values, acid values, and lipase activity compared with those marinated in 4% NaCl. Moderate promotion of lipid oxidation is beneficial for improving product flavor. Lipase addition had a positive influence on saltiness, aroma, and over-acceptability of reduced-salt products by multi-sensory synergy perception. Especially, addition of 0.2% or 0.4% lipase to reduced-salt products is closest to the flavor profile of normal-salt products. These results provide a new insight into improving reduced-salt foods.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
高影响因子
JOURNAL OF ENVIRONMENTAL MANAGEMENT
·
2025
·
IF 8.4
Xiong Ke,Heng Zhang,Xiaoqian Cheng,Acong Chen,Zhi Qin,Yao Chen,Zijun Pang,Guanglei Qiu,Haizhen Wu,Chaohai Wei
Fluctuations in salinity have a significant impact on the ability of microorganisms to degrade target pollutants during water treatment. However, the interactions between salinity and microorganisms in industrial wastewater treatment have been explored in only a limited number of studies. Therefore, taking the actual coking wastewater treatment project as an example, the internal relationship between salinity, microbial community and pollutant removal was explored, and the technology salt reduction strategy was put forward. It was found that pollutants in wastewater treatment showed co-removal phenomenon and changes in salinity firstly elicited the response of denitrifying and phosphorus-removing carbon-utilizing microbial populations of Ottowia / Diaphorobacter , Alicycliphilus / Pseudomonas and Nitrosomonas / Nitrospira . The increase of salinity will lead to the destabilization of the microbial system, and the migration rate indicates that the aerobic unit ( R 2 = 0.8214) is more adaptable to the salt stress brought by the foreign environment than the anaerobic/anoxic unit ( R 2 = 0.2129). Meanwhile, the Beta Nearest Taxon Index indicates that the OHO (oxic - hydrolytic & heterotrophic denitrification - oxic) process, characterized by the stochastic assembly of microbial communities during salinity increases, exhibits a greater capacity to withstand the potential impacts of water quality fluctuations and uncertainties. The effects of salinity increase on nitrogen removal path were as follows: nitrification ( p = −1.9204) > DNR ( p = −1.668) > denitrification ( p = −0.1226) > anaerobic ammoxidation ( p = −0.0448), based on which the concept of technology salt reduction was proposed. Technology salt reduction was realized in A-OHO process, which provided a scientific basis for the salt reduction function of microorganisms in water treatment technology.
研究领域:
环境科学
·
微生物学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Jincheng Zhang,Li Liang,Lili Zhang,Xuewei Zhou,Baoguo Sun,Yuyu Zhang
Angiotensin-I-converting enzyme (ACE) inhibitory activity and salt-reduction properties of umami peptides identified in chicken soup were investigated. The ACE inhibition rate of TPLVDR (91.22%) and AEINKILGN (81.26%) was significantly higher than other umami peptides, and their semi-inhibitory concentration was 0.017 mM and 0.034 mM, respectively. After in vitro digestion, the inhibitory activity of AEINKILGN and TPLVDR decreased, but the original sequences were still detected. The docking results showed that AEINKILGN and TPLVDR mainly interacted with Zn 2+ and key sites (His353, Lys511and Glu411) in the active pockets of ACE through hydrogen bonds, which was crucial to the ACE inhibitory activity. Based on response surface methodology and sensory analysis, saltiness and palatability models were established to investigate the salt-reduction effect. The optimal level of AEINKILGN was about 1.16 mg/mL in 0.44% salt solution. And the TPLVDR was applicable to the low salt solution (0.1–0.2%) at a concentration from 0.23 to 0.29 mg/mL.
研究领域:
食品科学
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营养学
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生物化学
✓ 已验证
DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Chunbei Chen,Zefu Wang,Ziliang Gao,Xiaosi Chen,Shuai Wei,Qiuyu Xia,Qinxiu Sun,Yantao Yin,Yang Liu,Shucheng Liu
This study investigates the effect of high-voltage electrostatic field (HVEF) salting on the quality of salt-reduced Yi Ye Cheng golden pomfret. Results showed that the salt content increased with the voltage ( P < 0.05). The cooking losses of the HVEF-treated groups were significantly lower than those of commercially available products ( P < 0.05). The 3.0 kV group showed the highest hardness and chewiness. HVEF treatment increased the varieties and contents of volatile flavor substances, with the varieties and contents of aldehydes, ketones, and alcohols being highest at 3.5 kV. No ketones with OAV > 1 were detected in the commercially available products, but all the HVEF-treated groups contained 2,3-octanedione. Lipid and protein oxidation increased with the voltage ( P < 0.05), which may account for the changes in water retention, texture and flavor. Therefore, moderate HVEF treatment had a positive effect on the quality. This study provides theoretical guidance for curing and improving the quality of salt-reduced fish products.
研究领域:
食品科学
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食品加工
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水产品技术
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DOI
PubMed
高影响因子
Food Frontiers
·
2024
·
IF 7.4
Jiaying Liu,Yu Fu,Liang Ma,Hongjie Dai,Hongxia Wang,Hai Chen,Hankun Zhu,Yong Yu,Xin Liu,Zhengfang Liu,Yuhao Zhang
A high-salt diet can induce hypertension, so salt reduction can prevent hypertension. γ-Glutamyl peptides (GGPs) have obvious taste-enhancing effects, while their contents in natural foods are relatively low. Yeast protein rich in Glu/Gln is a good precursor for the preparation of GGPs. In this study, yeast protein-derived GGPs were prepared through hydrolysis and transpeptidation reactions, followed by sensory evaluation and E-tongue analysis. Peptide sequences were identified by LC−MS/MS and screened for molecular docking. The optimal reaction conditions were hydrolysis for 4 h, enzyme concentration of 16 U/g, and transpeptidation for 4 h. GGPs could increase salt and umami intensity by 60.78% and 40.93% based on sensory evaluation, 22.52%, and 16.40% according to E-tongue analysis. Fifteen γ-glutamyl peptides with different peptide lengths were selected for molecular docking. Molecular docking confirmed their binding to calcium-sensing receptors (CaSr) through hydrogen bonds and hydrophobic interaction, while interaction between CaSR receptor and γ-glutamyl di-, tri-, and oligo-peptides varied in binding energy. The stimulation received by CaSR lasted a longer time and varied in intensity. It was further proved that the flavor of mixed peptides has a layered sense and can give people a rich taste experience. Overall, yeast protein-derived GGPs can enhance salt and umami taste, which can reduce salt usage without compromising taste.
研究领域:
食品科学
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营养学
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生物化学
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分子生物学
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产品关联
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 2
·307
·
IF 4.7
Yumeng Sui,Xiangao Li,Yuan Gao,Baohua Kong,Yitong Jiang,Qian Chen
Yeast strains are promising starters to compensate for the flavor deficiencies of reduced-salt dry sausages, but their influence on the bacterial community’s structure has not yet been clarified. In this study, the effect of separately inoculatingPichia kudriavzeviiMDJ1 (Pk) andDebaryomyces hanseniiHRB3 (Dh) on the bacterial community structure in reduced-salt dry sausage was investigated. The results demonstrated that the inoculation of two yeast strains significantly reduced the pH, and enhanced the total acid content, lactic acid bacteria (LAB) counts, and total bacterial counts of reduced-salt sausages after a 12-day fermentation (p< 0.05). Furthermore, high-throughput sequencing results elucidated that the inoculation of yeast strains significantly affected the bacterial composition of the dry sausages. Especially, the relative abundance of bacteria at the firmicute level in the Pk and Dh treatments exhibited a significant increase of 83.22% and 82.19%, respectively, compared to the noninoculated reduced-salt dry sausage treatment (Cr). The relative abundance ofLatilactobacillus, especiallyL. sakei(0.46%, 2.80%, 65.88%, and 33.41% for the traditional dry sausage (Ct), Cr, Pk, and Dh treatments, respectively), increased significantly in the reduced-salt sausages inoculated with two yeast strains. Our work demonstrates the dynamic changes in the bacterial composition of reduced-salt sausages inoculated with different yeast strains, which could provide the foundation for the in-depth study of fungi–bacteria interactions in fermented foods.Keywords:reduced-salt dry sausage;yeast inoculation;bacterial composition;high-throughput sequencing
研究领域:
食品科学
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微生物学
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发酵技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）