JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2015
·
IF 2.912
Xianchao Feng,Chenyi Li,Niamat Ullah,Robert M. Hackman,Lin Chen,Guanghong Zhou
The stability of cured meat products is increased by the protection of its proteins from oxidation by sodium nitrite (NaNO2) during processing. This study investigated the effects of NaNO2 (0, 50, 100, 200, and 400 mg/kg) on the physiochemical and structural characteristics of myofibrillar protein (MP) in raw and cooked ham. The NaNO2 showed a dose-dependent antioxidant effect, by inhibiting carbonyl formation, dityrosine formation, and denaturation of MP, and a nitrosative effect, through the formation of 3-Nitrotyrosine (3-NT). The 3-NT content within MP of raw ham had distinct negative correlations with sulfhydryl content and surface hydrophobicity. The 3-NT content within MP of cooked ham had significantly negative correlations with carbonyl, sulfhydryl content and turbidity and had significantly positive correlations with disulfide content. These results indicated that 3-NT may be a potential marker for protein oxidation in raw and cooked cured meat products.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Ying Wu,Feiran Xu,Lingjie Kong,Xiaomin Li,Liangmin Wei,Baocai Xu
In this study, we investigated cooked hams to understand the relationship between display life and quality changes, as well as the microbiological characteristics of refrigerated storage for up to 90 days. Initially, the L* and a* values exhibited an initial decline with a gradual restitution to levels insignificantly disparate from those Day 15 hams. In contrast, the b* and h° values demonstrated an ascending pattern, indicating an augmentation in yellow intensity during the storage. Furthermore, there was an observable escalation in the C* value following 45 days of storage, implying an amplified luminosity and vividness of color during the latter phase of the storage period. Analyses of TBARS , TVB-N, and other physicochemical indexes indicated that the hams underwent deterioration during storage. Whereas, UV–vis and fluorescence spectroscopy illustrated that the pigment in cooked hams changed from nitrosylheme (NO-heme) to Zn-protoporphyrin IX (ZnPP) during storage. The NO-heme content decreased from 41.08 ± 0.44 to 12.76 ± 0.29 mg/kg, while the ZnPP content increased from 12.19 ± 0.41 to 89.44 ± 1.57 mg/kg. The structure of the bacterial community in the ham samples changed over the storage period. Towards the end of the shelf life, the microbial population was dominated by Lactic acid bacteria (LAB), particularly Latilactobacillus (34.91%) and Leuconostoc (19.73%). Redundancy analysis and Pearson correlation revealed a positive correlation between Latilactobacillus and Leuconostoc with TBARS , TVB-N, ZnPP content, and negative correlations with Aw and NO-heme.
研究领域:
食品科学
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微生物学
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2023
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IF 6
Shiqi Hu,Guanghong Zhou,Xinglian Xu,Wangang Zhang,Chunbao Li
To produce the high quality products and improve the stability of Jinhua hams, the activities of cathepsins and their correlation with processing parameters were explored. The effect of heat treatment on the structure of cathepsin B, together with potential of hydrogen and NaCl concentration, were investigated. At 45 °C, the activity of cathepsin B was maximum and it decreased rapidly at high temperature. The decrease on sulfhydryl group content indicated that the enzyme activity varied due to the breaking of disulfide bond in molecule. Infrared spectroscopy indicated that the secondary structure of cathepsin B had altered. Meanwhile, the root mean squared deviation and the root mean square fluctuation curves reflected that the cathepsin B vitality was in a decline under high temperature. In addition, in the presence of 0.6 mol ⋅ L −1 NaCl, lots of conformational changes were evidenced. Under acidic conditions (pH = 6), there were more formed hydrogen bonds, and the hydrogen bonding interactions became stronger. Simulation results contributed to providing an important theoretical basis for understanding the roles of processing parameters on the quality control of Jinhua ham.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
Food Chemistry-X
·
2022
·
IF 6.443
Yeling Zhou,Ying Zhou,Jing Wan,Qiujin Zhu,Linggao Liu,Sha Gu,Hongying Li
In this study, the impacts of loin ham with sorbitol-mediated curing on its physicochemical properties and bacterial community composition during fermentation and ripening were investigated. The salt content, pH, and water activity (a w ) were lower in the sorbitol group than in the control group throughout the fermentation and ripening stages ( P < 0.05). In addition, the L* values were higher in the sorbitol group ( P < 0.05). Additionally, microbial diversity diminished in all groups as the fermentation and ripening process proceeded, with Lactobacillus turning into the dominant genus in the control group and Staphylococcus and Lactobacillus becoming dominant in the sorbitol group. Pearson’s correlation analysis confirmed that the physicochemical properties have been significantly correlated with the bacterial community. In conclusion, sorbitol-mediated curing not only facilitates salt reduction while prolonging the storage period of loin ham, but also improves the distribution of bacterial community in loin ham and enhances its quality.
研究领域:
食品科学
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微生物学
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化学
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2025
·
IF 8.5
Ming Ju,Zixu Wang,Lujuan Xing,Chunxiang Piao,Guanhao Li,Wangang Zhang
This study aimed to identify novel umami peptides (UPs) from dry-cured ham bone gelatin (DHBG) and elucidated their umami mechanism. Gelatin was extracted from dry-cured ham bones using citric acid combined with pepsin with the yield of 13.52 %. Subsequently, DHBG was hydrolyzed using alkaline protease and flavorzyme. Through a combination of peptidomics and virtual screening techniques, two novel umami peptides, YDGE and EVGAP, were identified from the hydrolysate, with binding energies of −7.862 and − 7.861 kcal/mol, respectively. Molecular docking analysis indicated that both peptides could bind to the active site within the T1R3 subunit of the umami taste receptor, with hydrogen bonds as the predominant interaction forces. qPCR analysis showed that both peptides significantly upregulated ( P < 0.05) mRNA expression of T1R1, T1R3, and their downstream effector PLCβ2 in STC-1 cells. Additionally, at a concentration range of 0.25 to 2 mg/mL, both synthetic peptides, similar to MSG, effectively induced increased intracellular Ca 2+ in STC-1 cells. These findings highlight the potential application of DHBG as a flavoring agent and offer perspectives on the mechanism of interaction between receptors and UPs.
研究领域:
食品科学
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分子生物学
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感官科学
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肽化学
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营养学
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DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
·
IF 6
Cong Li,Zhijie Zheng,Guiying Wang,Guanghui Chen,Nannan Zhou,Ruwei Ren,Qiongfang Yang,Wenxi Fu,Bo Li,Guozhou Liao
To elucidate the impact of microorganisms on the metabolites and flavor of Xuanwei ham, the correlation between volatile compounds, small molecule metabolites, and microbial communities in Xuanwei ham was studied. The results showed that the predominant bacteria and fungi were Proteobacteria , Firmicutes , and Ascomycota , respectively at the phylum level, and the main bacteria was Staphylococcus , and the predominant fungi was Aspergillus at the genus level. A total of 48 differential metabolites were screened, and amino acids were the most abundant. Upon pathway analysis, 21 metabolic pathways were found to be related to ham ripening. More than 20 key metabolites such as arginine were accurately matched by Public Chemistry Database (Pub Chem) and Kyoto Encyclopedia of Genes and Genomes (KEGG). Eighteen volatile flavor characteristic compounds were identified, and the relative content of acetone in ham samples from various years was the highest. Additionally, the findings explored the relationship between small molecule metabolites, volatile compounds, and microorganisms in Xuanwei ham, which showed that the microorganisms in the samples had a positive effect on a variety of amino acids and alcohols. The findings represent a fertile ground for the formation of ham quality.
研究领域:
食品科学
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微生物学
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代谢组学
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DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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2022
·Vol. 58
·期 3
·1575-1585
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IF 3.612
Lujuan Xing,Lijuan Fu,Fidel Toldrá,Shuang Teng,Yantao Yin,Wangang Zhang
Summary Xuanwei ham is a kind of traditional meat product with unique flavour along with abundant of bioactive peptides. This study was to investigate the in vitro stability of bioactive peptide extract from dry-cured Xuanwei hams and its anti-inflammatory effect in RAW264.7 cells. Firstly, the Xuanwei ham peptides (XHPs) were extracted and then tested in the lipopolysaccharide (LPS)-induced macrophage cell model. Furthermore, the XHPs were exposed to different pretreatments including heating, acid-base environment and simulated gastrointestinal digestion to evaluate their inflammatory regulation capacity. The heating temperature and pH did not show significant effects on the anti-inflammatory capacity of XHPs, whereas the secretion of NO and TNF-α was not suppressed after heating at 100 °C for 60 min. After digestion, the numbers of free amino acids and short peptides were enhanced significantly and the XHPs showed better inhibitory effect on LPS-induced NO and TNF-α secretion. Overall, the heating and pH treatment had no significant influence on the stability of XHPs but the anti-inflammatory effect was enhanced after the simulated gastrointestinal digestion along with the releasing of novel bioactive peptides.
研究领域:
食品科学
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免疫学
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生物化学
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产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2023
·
IF 6.1
Yan Ping Chen,Wenqian Li,Yashu Yu,Mengni Wang,Imre Blank,Yin Zhang,Yuan Liu
Jinhua dry-cured ham (JDH) is a traditional fermented meat product favored by Chinese consumers. In this paper, the impact of steaming on the key odorants of JDH was investigated using the sensomics approach. Compounds with odor activity values (OAV) ≥1 were re-engineered in a triglyceride matrix to imitate the odor profiles of both raw and steamed JDHs. The aroma-active compounds were then confirmed by recombination and omission tests using triangle tests. The odor profiles of raw and steamed JDHs were obtained by quantitative descriptive analysis to compare the differences between the original and recombined models. The results showed that pentanal, hexanal, dimethyl trisulfide, (E,E)-2,4-decadienal, (E)-2-heptenal, furaneol, 3-methylbutanoic acid, 1-octen-3-one, and methional influenced the overall raw JDH odor significantly. Furaneol was first reported as a key compound that provides a caramel smell to the raw JDH. Apart from (E)-2-heptenal, dimethyl trisulfide, furaneol, 3-methylbutanoic acid, and methional, the remaining three compounds including 2-furfurylthiol, benzeneacetaldehyde, and phenylethyl alcohol showed a significant influence on the odor profile of steamed JDH. The statistical analysis of the odor profiles showed an 80.0% similarity between the recombination raw JDH and the real raw JDH, and a 76.3% similarity between the model and the real steamed JDH.
研究领域:
食品科学
·
感官分析
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2025
·
IF 6.6
Siqi Chen,Changxin Ge,Baide Mu,Changcheng Zhao,Juan Wang,Hongmei Li,Chunxiang Piao,Guanhao Li
This study investigated the effects of integrating a novel low-sodium formula, comprising 70% sodium chloride, 18% potassium lactate, and 12% lysine, into an onion skin extract (OPE)-coated lard system on the nutritional, sensory, and flavor quality of low-salt dry-cured ham onion skin extract (OPE) and compare them to those of the positive control quercetin (QCT). Results showed that the OPE and QCT groups significantly reduced peroxide value (POV) by 35.82% and 25.37%, respectively, and thiobarbituric acid reactive substances (TBARS) by 28.75% and 30%. Furthermore, the application of OPE or QCT significantly decreased the conjugated diene and carbonyl values ( P < 0.05) but increased the unsaturated fatty acid content in dry-cured ham. All samples contained 42 aromatic compounds, with higher amounts of benzeneacetaldehyde, tetradecanal, and heptane detected in the OPE and QCT groups than in the control (CK) group. Moreover, 24 differential metabolites linked to fatty acid biosynthesis and α-linolenic and linoleic acid metabolism were identified. Sensory evaluation showed that OPE significantly improved aroma, taste, and acceptability, though its scores were lower than QCT, consistent with electronic tongue analysis. This study offers a new approach for applying natural antioxidants as coating materials to improve the quality of dry-cured ham products.
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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DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2023
·
IF 6.1
Yan Ping Chen,Mengni Wang,Xiaolei Fang,A Liya,Haihua Zhang,Imre Blank,Hanyue Zhu,Yuan Liu
Jinhua dry-cured ham (JDH) is a traditional fermented Chinese meat product. We studied the dynamic sensory and emotional profiles of JDHs obtained by five preparation methods and the corresponding release of sodium ions (Na+), potassium ions (K+), and volatile organic compounds (VOCs) during oral processing. The VOCs with salty taste enhancement abilities were screened based on the correlations of VOCs with salty flavor and concentration of Na and K ions with salty flavor. A trained sensory panel evaluated the saltiness enhancements of selected VOCs by using static and dynamic sensory methods. The results revealed that Na+, K+, and selected VOCs were mainly released during 0–10 s of the chewing process. The release of Na+ and K+ in JDH residue samples exhibited consistently decreasing trends, while in saliva, their concentrations increased. The VOCs showing a high correlation with Na+ and K+ and salty flavor have saltiness enhancement abilities in both NaCl solutions and NaCl + MSG mixtures. Odor-induced saltiness was pronounced at low salt concentrations (0.2% NaCl). The investigation demonstrated 16 VOCs exhibiting saltiness enhancement abilities, including 4 pyrazines, 5 acids, 4 sulfur-containing compounds, and 3 other compounds. The sensory evaluation suggested pyrazines and sulfur-containing compounds as good saltiness enhancers. 2-Furfuryl mercaptan significantly enhanced the salty sensation in the NaCl + MSG solutions when compared with MSG alone (p < 0.05). This research provides evidence that certain odorants identified in JDHs exhibit salty-enhancing properties, indicating their potential for salt reduction at the industrial level.
研究领域:
食品科学
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感官科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Renyong Liao,Qiang Xia,Changyu Zhou,Fang Geng,Ying Wang,Yangying Sun,Jun He,Daodong Pan,Jinxuan Cao
The spoiled dry-cured ham commonly shows unpleasant taste and odour. To deepen the understanding in the formation mechanism of unpleasant taste in spoiled ham, sensory attributes, texture parameters, protein degradation, metabolites were investigated between normal and spoiled hams; the relationship between the sensory quality and metabolites of dry-cured ham was further evaluated by partial least square discriminant analysis (PLS-DA). The scores of richness and overall acceptance were significantly lower in spoiled ham, and more than 12.5-fold values in adhesiveness were found in spoiled ham than normal ham. Myofibrillar proteins including actin, troponin-T and myosin light chain showed excessive degradation in spoiled ham. Forty-two kinds of metabolites mainly derived from protein degradation were identified by LC-MS/MS, and amino acid derivatives and oligopeptides were the key components to distinguish spoiled and normal hams demonstrated by PLS-DA. Purine metabolism, pyrimidine metabolism and protein degradation were the main metabolism pathways in spoiled ham.
研究领域:
食品科学
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分析化学
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代谢组学
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感官科学
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产品关联
DOI
PubMed
高影响因子
Journal of Food Measurement and Characterization
·
2024
·
IF 2.9
Li Huanhuan,Zhao Ke,Chen Lihong,Huang Qicheng,Ma Xiaozhong,Ge Shengyuan,Su Mingwei,Tang Honggang
In the present study, we evaluated the physicochemical properties, free amino acids concentration, metabolomics, and the relationship between main metabolites and volatile compounds of Jinhua ham prepared using Taihu black pigs during a ripening period of 210 days to elucidate the distinguishing features and formation process of the quality of this ham. During the eight timepoints, the color parameters redness and yellowness exhibited significant changes. Water activity gradually decreased. The tastes of saltiness, sourness and umami were main taste characteristics of Jinhua ham. Carnosine and glutamic acid were the main umami taste compounds and their contents reached to 1785 ± 92.2 and 699 ± 65.1 mg/100 g respectively. Metabolomics-based analysis showed that the dominant biochemical reaction was the metabolism of carboxylic acids and their derivatives. Total 153 significantly differential metabolites were identified. The main metabolic pathways were different in the three different periods respectively. Lipid metabolism was the predominant pathway in low–temperature stage, while amino acid formation and protein metabolism were the predominant pathways in the moderate–temperature and high–temperature stage. The dominant flavor compounds were closely related to the key differential metabolites. Our study findings revealed the quality, significantly differential metabolites, and formation process of Jinhua ham prepared using Taihu black pigs.
研究领域:
食品科学
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代谢组学
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农业
·
生物化学
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DOI
高影响因子
危险品化学品经营许可证（带存储）