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
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
MEAT SCIENCE
·
2024
·
IF 5.7
Yuxia Fan,Chenglin Guo,Yiwen Zhu,Dengyong Liu,Yuan Liu
The work aimed to study the effect of four drying methods, namely constant temperature hot air drying (HD), microwave drying (MD), hot air microwave drying (HMD), and gradient hot air drying (GHD), on quality characteristics of dried yak meat. The analyses of physicochemical, textural, flavor, and sensory characteristics were carried out based on these four drying methods. The results revealed that microwave dried yak jerky exhibited better color and received the highest sensory score. Hardness of samples were affected by the drying methods, which showed significant differences. There were 21 free amino acids (FAAs) detected in dried yak samples. The samples treated by microwave drying showed the highest total free amino acid content (73.30 mg/100 g) and the EUC value was significantly higher than other methods, indicating the sample displayed greater flavor. A total of 153 volatile compounds were identified in dried yak meat samples, primarily including aldehydes, ketones, and esters. Moreover, the sensory evaluation indicated that the drying methods could significantly affect on color, flavor, and overall acceptability of different samples. Microwave drying samples scored higher than other drying methods. Overall, considering aspects of quality, time savings, and energy efficiency, microwave drying of yak jerky emerges as a more satisfactory option. This study could provide important theoretical support for the application of drying methods to improve the quality of yak jerky and enhance production efficiency.
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
·
2023
·
IF 8.8
Yang Wang,Xiaojing Tian,Xinzhu Liu,Yafei Zhang,Kaixuan Zhao,Kai Zhang,Wenhang Wang
The effects of vacuum cooking (VC), traditional cooking (TC), and high-pressure cooking (HPC) on the physicochemical properties and texture of yak meat and the digestibility of yak meat and intramuscular connective tissue (IMCT) were investigated. Compared with VC treatment, TC and HPC treatment significantly increased meat cooking loss and meat hardness ( P < 0.05). Meanwhile, the carbonyl content of yak meat of TC and HPC was 3.73 nmol/mg protein, and the free sulfhydryl content was 7.93 nmol/mg protein, indicating that more protein was oxidized at higher temperatures. Oxidative aggregation of proteins caused by cooking reduced meat digestibility by about 25%. However, cooking reduced the undigested residue of IMCT and promoted its digestion. Principal component analysis showed that the physicochemical, texture, oxidation, and protein digestibility of TC and HPC meat were similar but significantly different from VC meat.
研究领域:
食品科学
·
营养学
·
肉类科学
·
生物化学
✓ 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）