Food Bioscience
·
2025
·
IF 5.9
Chun-lei Lu,Hua-xiang Li,Fedrick C. Mgomi,Zhen-quan Yang
Probiotic stability and activity during broth fermentation are crucial for enhancing the flavour and nutritional value of the final product. This study introduces a novel staining technique that allows differentiation of Lacticaseibacillus rhamnosus and Staphylococcus xylosus within sodium alginate (SA) encapsulated microspheres without altering the SA structure. Encapsulation efficiencies were 88.41% for L. rhamnosus and 82.68% for S. xylosus , with the staining technique enhancing thermal stability. Co-fermentation in pork broth resulted in significant increases in organic acids (e.g., lactic acid from 3.209 g/L to 8.673 g/L and acetic acid), thereby improving sensory attributes. Amino acid analysis revealed substantial increases in essential amino acids, including glutamic acid (from 7.493 mg/100 g to 27.422 mg/100 g) and glycine (from 12.435 mg/100 g to 30.632 mg/100 g), which contributed to an improved nutritional profile. Furthermore, significant increases in volatile compounds, such as isophorone (up to 148.25 μg/L), 1-Octanol (up to 39.02 μg/L), and benzaldehyde (up to 570.84 μg/L), enriched the aroma of the pork broth. SA encapsulation maintained probiotic viability throughout the extended fermentation period, while strain interactions further enriched both nutritional and flavour profiles. These findings highlight the potential of SA encapsulation combined with co-fermentation to optimize the sensory and nutritional qualities of fermented foods.
研究领域:
食品科学
·
微生物学
·
发酵工程
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产品关联
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2025
·
IF 4.6
Shuwei Wang,Tianyu Dong,Ruijia Liu,Jie Sun,Haitao Chen
Pork is one of the meats widely consumed all over the world, while stewing is preferred because it can retain the nutritional content of the meat. After stewing, pork still retains some odors, such as bloody aroma, which affects the flavor quality. Therefore, people often add spices during the stewing process to reduce the off-flavor, but the mechanism of the effect of spices on the off-flavor has not been clarified. This study examined the pork broth before and after the addition of spices and determined the off-flavor compounds ( (E) -2-nonenal, (E) -2-heptenal, acetic acid, and valeric acid) in pork broth and key spice compounds (linalool, 1,8-cineole, and (E) -anethole) in pork broth with spices. The mechanism of the influence of spices on the off-flavor compounds of pork broth was clarified through the sensory perceptual interaction between off-flavor compounds and key spice compounds. The S-curve method was used to analyze the perceptual interactions between off-flavor compounds and key spice compounds. The results showed that linalool, 1,8-cineole, and (E) -anethole all had a masking effect on the aroma of off-flavor compounds (S-curve ratios = 1.58, 2.21, and 5.84, respectively), and the inhibitory effect was strongest when the three compounds acted together (S-curve ratio = 42.49).
研究领域:
食品化学
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风味科学
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感官分析
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食品加工
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产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2021
·Vol. 86
·期 11
·4932-4945
·
IF 3.167
Yuan Chang,Shuqi Wang,Haitao Chen,Ning Zhang,Jie Sun
The solvent-assisted flavor evaporation, sensory evaluation, and partial least squares regression analysis were used to screen the relatively better flavor of pork broth among different stewing time (1, 2, 4, 6, and 8 h). A total of 48 volatile compounds were successfully characterized by gas chromatography-mass spectrometry in the pork broth, which stewed for 4 h. The dominant volatiles were confirmed by aroma extract dilution analysis. Twenty-seven odorants with flavor dilution factors between 2 and 1,024 were identified. Among them, odor activity values of 19 components were greater than or equal to 1. An aroma recombination test was performed, and a similar flavor (93.04 %) was simulated. Omission test further confirmed that 4-hydroxy-2,5-dimethyl-3(2H)-furanone, hexanal, 1-octen-3-ol, ( E )-2-octenal, ( E )-2-decenal, ( E )-2-undecanal, ( E, E )-2,4-decadienal, nonanoic acid, decanoic acid, 2-heptanone, 3-hydroxy-2-butanone, δ -decanolactone, and 2-acetylpyrrole were the key odorants of the aroma profile of pork broth. Practical Application Pork broth is popular in China, but lacks the study of its key aroma compounds, which restricts its industrial production. This study researched the optimum stewing time of pork broth and analyzed its key aroma compounds. Finally, the flavor profile can be obtained and understood. This study could provide a reference and further promote research on pork flavor.
研究领域:
食品科学
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风味化学
·
感官分析
✓ 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）