Foods
·
2023
·Vol. 12
·期 24
·4460
·
IF 5.2
Chao Ye,Zhankai Zhang,Zhi-Hong Zhang,Ronghai He,Xue Zhao,Xianli Gao
Beef potentiator is an important flavour enhancer in the food industry, while it is prone to generating insufficient compounds with umami and sweet tastes and compounds with a fishy odour during enzymatic hydrolysis of beef, resulting in poor flavour of beef potentiator. It has been extensively reported that sonication is capable of improving food flavour. However, the effect of sonication on the flavour of enzymatically hydrolysed beef liquid (EHBL) was scarcely reported. Herein, we investigated the effect of sonication on the flavour of EHBL using quantitative descriptive analysis (QDA), physicochemical analysis and SPME-GC-olfactometry/MS. QDA showed that sonication had a significant effect on taste improvement and off-odour removal of EHBL. Compared with the control, sonication (40 kHz, 80 W/L) increased the contents of total nitrogen, formaldehyde nitrogen, total sugars, reducing sugars, free amino acids (FAAs) and hydrolysis degree of EHBL by 19.25%, 19.80%, 11.83%, 9.52%, 14.37% and 20.45%. Notably, sonication markedly enhanced the contents of sweet FAAs, umami FAAs and bitter FAAs of EHBL by 19.66%, 14.04% and 9.18%, respectively, which contributed to the taste improvement of EHBL. SPME-GC-olfactometry/MS analysis showed that aldehydes and alcohols were the main contributors to aroma compounds of EHBL, and sonication significantly increased the contents of key aroma compounds and alcohols (115.88%) in EHBL. Notably, sonication decreased the contents of fishy odorants, hexanoic acid and nonanal markedly by 35.29% and 26.03%, which was responsible for the aroma improvement of EHBL. Therefore, sonication could become a new potential tool to improve the flavour of EHBL.Keywords:beef potentiator;enzymatically hydrolysed beef liquid;ultrasound;aldehydes;alcohols;flavour
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 12
·期 1
·138
·
IF 5.561
Min Li,Pengxiang Wang,Xu Zhang,Hongyu Wang,Ke Li,Yanhong Bai
Heterocyclic aromatic amines (HAAs) generated during the cooking of meats cause adverse effects on human health. The purpose of the current research was to develop a modified QuEChERS (Quick, Easy, Cheap, Effective, Rugged, Safe) method using magnetic multi-walled carbon nanotubes (Fe3O4-MWCNTs) as clean-up adsorbents for the rapid determination of HAAs in braised sauce beef. The significant parameters in extraction and clean-up processes were screened and optimized. Under optimal conditions, the LODs ranged from 3.0 ng/g to 4.2 ng/g. The recoveries (78.5–103.2%) and relative standard deviations RSDs (<4.6%) of five HAAs were obtained. These are in accordance with the validation criteria (recovery in the range of 70–120% with RSD less than 20%). Compared with conventional clean-up adsorbents (PSA or C18), Fe3O4-MWCNTs displayed equivalent or better matrix removal efficiency, while making the pretreatment process easier and more time-saving through magnetic separation. Less usage of adsorbent makes the method possess another advantage of being lower in cost per sample. The method developed was successfully applied to analyze real samples collected from local deli counters, demonstrating Fe3O4-MWCNTs could be considered as an effective alternative adsorbent with great potential in the QuEChERS process.Keywords:heterocyclic aromatic amines;QuEChERS;Fe3O4-MWCNTs;braised sauce beef
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 23
·3813
·
IF 5.561
Jinhao Zou,Xueming Liu,Xuping Wang,Huaigu Yang,Jingrong Cheng,Yaosheng Lin,Daobang Tang
Chlorogenic acid (CA), gallic acid (GA), and resveratrol (RES) were added to a gelatin (GEL)-chitosan (CHI)-glycerol (GLY) edible coating, and their effects on the coating of fresh beef preservation were investigated. The results revealed that CA had the most significant improvement effect on fresh beef preservation. The combination of GEL-CHI-GLY-CA preserved the color of the beef better and delayed the increase of the total volatile base nitrogen, even though its total phenolic content decreased at a faster rate during beef preservation. GA also improved the preservation effect as on the 12th day of storage, the beef samples treated with GEL-CHI-GLY-GA had the lowest thiobarbituric acid reactive substances (0.76 mg Malondialdehyde (MDA)/kg) and total viable count (6.0 log cfu/g). On the whole, though RES showed an improvement on beef preservation, the improvement was not as good as the other two polyphenols. After 12 days of storage, the beef samples treated with GEL-CHI-GLY-RES had a higher pH value (6.25) than the other two polyphenol treatmed groups. Overall, the three polyphenol-added combinations increased the shelf life of beef by approximately 3–6 days compared to the control group (treated GEL-CHI-GLY with distilled water).Keywords:fresh beef;edible coating;polyphenols;meat quality
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Yangjian Hu,Huixin Tian,Shui Hu,Liang Dong,Jianhao Zhang,Xiaobo Yu,Minyi Han,Xinglian Xu
In-package cold plasma (ICP) pretreatment is an emerging non-thermal food processing methods. In the current study, ICP on the formation of polycyclic aromatic hydrocarbons (PAHs) in grilled beef steaks with different oils and fats was evaluated, the influence of prolonged storage periods (1 d, 2 d) of raw meat after ICP pretreatment on the PAH inhibitory effect was investigated. The results showed that sunflower seed oil had an inhibitory effect on PAH formation; the groups with ICP pretreatment showed a significant decrease in PAH content (p < 0.05) according to the UHPLC results, inhibitory rates were dependent on the original contents in each group without ICP pretreatment, ranging from 35% to 96%. The optimal condition was grilling immediately after ICP pretreatment, and the results indicated that the nonpolar radical scavenging activity (RSA) of ungrilled meat was negatively correlated with PAH8 contents according the DPPH assay, while ICP pretreatment enhanced the RSA oil of raw meat.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
·
IF 4
Han Xia,Hongyan Zhang,Zhehui Zhu,Kai xuan Tong,Qiaoying Chang,Hongyi Zhang,Chunlin Fan,Hui Chen
A method for the determination of eight biogenic amines (BAs) in air-dried yak meat was established using ultra-performance liquid chromatography–mass spectrometry (UPLC–MS/MS) without derivatization. The conditions of UPLC–MS/MS, pH, hydration volume, extraction solvent, extraction salt, and clean-up sorbent were optimized according to the characteristics of the BAs and the sample matrix. The samples were extracted with acetonitrile, the extract was purified using primary secondary amine (PSA) and C 18 . The BAs were determined using multiple reaction monitoring (MRM) within 5 min. The eight BAs exhibited good linearity, and the determination coefficient ( R 2 ) was greater than 0.997. The limits of detection (LODs) and the limits of quantification (LOQs) ranged from 0.40 to 2.50 μg/kg and from 1.25 to 7.50 μg/kg, respectively. The accuracy was between 80.3 % and 109.6 %, with relative standard deviations (RSDs) between 0.4–7.1 %. The method was applied in the detection of representative commercial samples of different processing techniques. In this method, the sample was pretreated free of derivatization and was simple, rapid, with minimum personal error, and high sensitivity. The method was assessed via GAPI and BAGI, verifying its environmental friendliness and applicability. It provides reliable methodological support for the determination of BAs in meat products.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
STARCH-STARKE
·
2024
·
IF 2.6
Peng Liu,Ziwan Zhou,Wenchang Zhou,Chunjia Liu,Nanfang Wang,Fan Zhang
Potato starch (PS), a naturally occurring carbohydrate biopolymer, is commonly used in the meat industry to enhance the processing and nutritional properties of meat products. This study utilizes spray drying to produce PS-based powders for the production of 3D printed beef products. The effects of incorporating PS-based materials at 1% concentrations into beef pastes are investigated, focusing on the impact on product texture, cooking properties, printing accuracy, freeze-thaw stability, and color. Additionally, the suitability of the 3D printed beef products for individuals with dysphagia is assessed using the International Dysphagia Diet Standardization Initiative (IDDSI). The 3D printed beef products containing PS-based powders are successfully manufactured and maintained their structure during printing and cooking. The addition of these powders improve moisture content, cooking yield, lightness, and reduced diameter reduction, redness, hardness, cohesiveness, and chewiness. Moreover, the results suggest that P-N, can be classified as potential level 6 diets (soft and bite-sized) according to the IDDSI framework.
研究领域:
食品科学
·
生物材料学
✓ 已验证
产品关联
DOI
高影响因子
Innovative Food Science & Emerging Technologies
·
2025
·
IF 6.8
Yuchen Guo,Tian Chen,Songmei Hu,Jianping Yue,Xiaobo Yu,Xinglian Xu,Minyi Han
This study investigates the effects of pulsed electric field (PEF) pretreatment on the protein properties of a beef matrix following brining, specifically focusing on the interaction between Na + ions and proteins. We examined the impact of PEF pretreatment at varying field strengths (2, 3, and 4 kV/cm) for 60 s on NaCl diffusion and the secondary and tertiary structures of proteins in beef samples brined for 150 min. Results indicated that the highest NaCl content of 2.65 % (4 kV/cm) was considerably greater than the 2.32 % observed in the control group. PEF pretreatment altered the interaction between Na + ions and proteins, enhancing the mobility of Na + . While the effects of PEF on protein composition and denaturation were insignificant, an increase in field strength resulted in a significant rise in β-sheet content and a corresponding decrease in random coil content ( P < 0.05). Additionally, the increase in surface hydrophobicity and decrease in fluorescence intensity suggested that PEF pretreatment led to protein unfolding and an increase in the thermal denaturation temperature of the meat. Furthermore, the PEF-pretreated samples exhibited a tighter protein gel network during temperature sweeps and improved springiness. In conclusion, PEF pretreatment altered the protein structure and enhanced Na + mobility in meat.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2025
·
IF 4.6
Longwei Jiang,Iftikhar Hussain Badar,Ziwen Yang,Guanhua Li,Yingying Hu,Lang Zhang
This study examined how varying roasting times influenced the formation of free and bound heterocyclic aromatic amines (HAAs) in beef during the roasting process. The findings showed that as the roasting time increased, the water content and color decreased ( P < 0.05), whereas glucose, creatine, and creatinine levels increased ( P < 0.05) from 0.05 to 2.45, 2.68–4.96, and 0.07–0.91 mg/g, respectively. A total of 7 free HAAs (IQx, MeIQx, MeIQ, PhIP, 4,8-DiMeIQx, Harman, and Norharman) and 5 bound HAAs (MeIQx, AαC, 7,8-DiMeIQx, Harman, and Norharman) were detected in the roasted beef by high performance liquid chromatography-mass spectrometry (HPLC-MS/MS). The bound HAA content in the roasted beef was significantly higher than that of the free HAAs. As the roasting time increased, the bound HAAs increased from 2125.08 to 2326.45 ng/g, while the free HAAs increased from 45.72 to 121.38 ng/g ( P < 0.05). Correlation analysis revealed that the development of free and bound HAAs was positively associated with glucose, creatine, and creatinine, and the FAAs were positively correlated with the formation of MeIQx through partial least squares regression (PLSR) analysis. These findings would help minimize the development of free and bound HAAs in roasted meat products.
研究领域:
食品科学
·
毒理学
✓ 已验证
产品关联
DOI
高影响因子
Food Analytical Methods
·
2022
·Vol. 15
·期 10
·2801-2809
·
IF 3.498
Wang Xiaofei,Zhang Lu,Ye Nengsheng,Xiang Yuhong
A new metal–organic framework heterostructure composite (MOF@MOF, ZIF-8@PCN-128Y) was synthesized by an internal extension growth method and used as a sensor for the detection of tetracycline (TC). In this method, TC was enriched by virtue of the adsorption capacity of ZIF-8 and detected by PCN-128Y acting as an optical tentacle in virtue of its luminescence advantage. TC was rapidly detected with sensitivity and selectivity, and the limit of detection was 60 nM. At the same time, this method has good linearity and a wide linear range. TC in milk and beef samples was determined by this sensor, and the recovery rate was 94.2–106.3%. This work provided guidance for the construction and application of the MOF@MOF fluorescence sensor.
研究领域:
材料科学
·
分析化学
✓ 已验证
DOI
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2020
·Vol. 44
·期 5
·e14433
·
IF 1.405
Mai-Rui Gao,Qian-Da Xu,Wei-Cai Zeng
The effect and action mechanism of tea polyphenols (TP) on the tenderness of yak meat were investigated. With the treatment of TP at the low concentrations, the myofibril fragmentation index (MFI) value of yak meat was increased and its microstructure was obviously changed. By using fluorescence spectroscopy and the determination of surface hydrophobicity, the tertiary structure of myofibrillar protein (MP) showed the obvious changes with the treatment of epigallocatechin gallate (EGCG). In addition, the secondary structure of MP was also obviously changed according to the measurement of circular dichroism (CD) spectrum, while the α-helix structure of MP decreased and the β-sheet increased. Furthermore, according to the analysis of molecular docking, EGCG could interact tightly with myofibril protein by hydrogen bonds, and changed its spatial configuration and molecular force. All results suggested that TPs showed the potentially value to improve the tenderness of yak meat in food industry. Practical applications Yak meat is more and more popular by its high nutrition value. But due to its special myofibril protein, the tenderness of yak meat is unfavorably and affects its sensory properties, which may limit its processing and consumption in food industry. In present study, TPs was used to improve the tenderness of yak meat by changing the spatial configuration and molecular force of myofibril protein, which suggested that TPs showed the potential value to enhance the quality of yak meat during its processing in food industry.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Fenfen Lei,Meiyu Zheng,Tianyu Zhang,Timothy J. Tse,Martin J.T. Reaney,Shu Wang,Xiaoming Jiang,Bin Li,Zhigang Hu,Dongping He,Sihong Zhang,Qinfeng Zhang,Li Zhou
Beef tallow is commonly used as a frying fat due to its chemical stability and flavor. However, the relationship between different food compositions on its frying performance has not been extensively explored. This study investigated the frying behavior of beef tallow used for potato sticks and chicken chunks. Results indicated that frying chicken chunks led to formation of higher polar components (70.0 %) and acid value (162.8 %), but a lower peroxide value compared to frying potato sticks. Beef tallow used for frying potato sticks resulted in an increase in benzo[ a ]pyrene formation (12.5 %) than chicken chunks (9.70 %). A slight decrease in cholesterol content was observed in both cases. While unsaturated fatty acids remained relatively stable, trans fatty acids slightly decreased during frying. In addition, fluctuated fat uptake ratios were observed in both cases. These findings offer practical insights into how food composition can affect beef tallow frying characteristics.
研究领域:
食品科学
·
油脂化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD BIOCHEMISTRY
·
2021
·Vol. 46
·期 6
·e13962
·
IF 2.72
Sam Al-Dalali,Cong Li,Baocai Xu
Marinating is a Chinese meat-processing technique that involves treating meat products in an aged brine containing traditional Chinese spices and other condiments. In this study, beef meats were marinated in different seasoning recipes, including marinade solution of water as control (BS1), marinade solution consisting of water and 2% salt (BS2), marinade solution consisting of water, 2% salt, and 0.5% sugar (BS3), and marinade solution consisting of water, 2% salt, 0.5% sugar, 0.5% soy sauce, and spices (BS4). The effects of different marinade solutions through the tumbling on the flavor profile of roasted beef meat were comprehensively analyzed via chemical and sensory analysis. A total of 82 volatile flavor compounds were identified. Among them, 36 compounds were identified in BS1, 40 compounds in BS2, 46 compounds in BS3, and 64 compounds in BS4. Besides, 4 compounds showed high odor activity values (OAVs) in marinated samples, including decanal, trans -2-decenal, linalool, and nonanal. The metal oxide sensors of E-nose distinguished the differences among the different marinated samples. Marinated beef samples BS2 and BS3 showed a significant increase in the values of thiobarbituric acid reactive substances (TBARS). In contrast, marinated beef sample BS4 significantly reduced TBARS value to 4.11 µg MDA/kg beef. It can be concluded that using this different seasoning processing enhances the aroma profile and provides a reference for the production of marinated meat products. Practical applications Marinating is a Chinese meat-processing technique that involves treating meat products in an aged brine containing traditional Chinese spices and other condiments. Processing beef meat with different marinade solutions could enhance its aroma profile. Therefore, this study aimed to evaluate the effect of marination in different marinade solutions through the tumbling on the volatile flavor compounds of roasted beef meat using HS-SPME-GC-MS and E-nose. The obtained results from this study could enrich the theoretical knowledge of the flavor chemistry of marinated beef meat and provide a reference for the production of marinated meat products.
研究领域:
食品科学
·
化学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）