FOOD CHEMISTRY
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2023
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IF 8.8
Tianle Wu,Peng Wang,Yuyu Zhang,Ping Zhan,Yu Zhao,Honglei Tian,Wanying He
Mutton possesses a typical flavor, known as “muttony” or “goaty”, which significantly limits consumers’ acceptability and its further popularization. Generally, this unpleasant flavor originates from mutton tallow. Thus, we first characterized the key volatiles of the cooked mutton tallow (CMT) via gas chromatography-mass spectrometry/olfactometry (GC–MS/O) and odor activity value (OAV). Combined with aroma recombination and omission tests, eleven compounds, involving 4-methyloctanoic acid, 4-methynonanoic acid, octanoic acid, decanoic acid, hexanal, heptanal, ( E )-2-octenal, ( E )-2-nonenal, ( E )-2-decenal, 2-nonanone and 2-penty-furan, were screened out to be responsible for the “muttony” flavor. The objective of this study was to investigate the sensory property and acceptability of CMTs, elaborated with 4 different levels of thyme phenolic extract (TPE), through descriptive sensory analysis and key muttony-related compounds identification. The results showed that, of different TPEs employed, CMT plus TPE3 was the most effective strategy to control the key “muttony” contributors, thereby to improve flavor profile of CMT.
研究领域:
食品科学
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风味化学
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感官评价
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2021
·
IF 6.475
Wei Jia,Zibian Fan,Qingyun Shi,Rong Zhang,Xin Wang,Lin Shi
The current study applied an untargeted metabolomics approach by ultra high performance liquid chromatography quadrupole-orbitaltrap high resolution mass spectrometry (UHPLC-Q-Oritrap-MS) to identify the chemical composition of irradiated goat meat and investigate the effect of irradiation on its metabolic profile and meat quality. A total of 103 metabolites were identified as differential metabolites responsible for metabolic changes in irradiated goat meat, which were involved in phenylalanine , tyrosine and tryptophan biosynthesis, phenylalanine metabolism and purine metabolism. Differential metabolites comprising amino acids , nucleotides and their derivatives were determined as the discriminating factors responsible for the meat quality during irradiation. Specifically, the levels of L-phenylalanine, L-isoleucine, L-histidine, guanosine, guanine, creatinine, glutathione and nicotinic acid were increased while inosine 5′-monophosphate (IMP) and guanosine 5′-monophosphate (GMP) were decreased. Overall, except for L-phenylalanine and guanine, other related metabolites significantly decreased with storage. This study contributes to a comprehensive understanding of the effect of irradiation doses and storage time on goat meat metabolism at the molecular level, so as to assess the quality of irradiated goat meat. Satisfactory results with linearity (R 2 > 0.995), precision (RSD less than 8.9%) and recovery (83%-106%) were obtained, demonstrating that the untargeted mebabolomics approach was appropriate for monitoring the changes of small molecular metabolites in irradiated goat meat and irradiation is a feasible method for goat meat preservation .
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
·
IF 7.7
Yongxin Zheng,Hengkai Gao,Ziyao Liu,Cenhao Li,Xianchao Feng,Lin Chen
This study aimed to develop an ammonia and pH super-sensitive label by incorporating methyl red and bromothymol blue (MR-BTB, MB) into gellan gum/sodium carboxymethyl cellulose (GG/CMC-Na, GC). Furthermore, E-nose as an auxiliary tool combined with the labels to monitor meat freshness. Results showed that MB had more color change than pure MR or BTB, and the detection limit of ammonia about the MR-BTB (1:2) group was only 2.82 ppm. The addition of MB significantly increased tensile strength, moisture content, and water solubility, but decreased elongation at break and transmittance of the GC label ( p < 0.05). The result of FTIR and SEM indicated the formation of hydrogen bonds and well compatibility between MB and GC. Furthermore, the color of the GC-10.0MB label was constantly obviously changing during meat storage, indicating that the GC-10.0MB label had great potential for monitoring the freshness of the lamb meat. A high correlation was found between ΔE of GC-10.0MB label and TVB-N (R 2 = 0.9092) and pH (R 2 = 0.9114) of meat. Interestingly, the high correlation between ΔE of GC-10.0 MB label and the response value of S2 (R 2 = 0.7531), S6 (R 2 = 0.9921), and S7 sensor (R 2 = 0.8325) of E-nose was also found.
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Weiming Hua,Huan Liu,Qichao Fei,Jincheng Wu,Xiangru Wei,Matta Ebaid,Runmi Tao,Dengyong Liu,Shengmei Gai
This study aimed to explore the changes in volatile compounds in mutton during roasting in an air fryer, using solvent-assisted flavor evaporation-gas chromatography–mass spectrometry (SAFE-GC–MS) and gas chromatography-immersion mass spectrometry (GC-IMS). Significant differences in the volatile compound profiles of different samples were detected using both GC-IMS, an electronic nose and GC–MS analysis. Among them, compounds such as ( E , E )-2,4-decadienal, ( E )-2-heptenal, and octanal showed a gradual increase in concentration throughout the roasting process. This increase was likely attributed to the oxidation of oleic and linoleic acids. Additionally, the levels of glucose, ribose, and free amino acids gradually decreased, as these compounds were consumed during the Maillard reaction, which caused the formation of volatile compounds like 2,5-dimethylpyrazine, methylpyrazine, and 3-ethyl-2,5-dimethylpyrazine. This study provided valuable insights into the use of air fryers as a novel approach for enhancing the flavor of meat products.
研究领域:
食品科学
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分析化学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2021
·
IF 7.514
Xiaoqian Ding,Dequan Zhang,Huan Liu,Zhenyu Wang,Teng Hui
There are few studies on controlling the formation of heterocyclic amines (HAs) by adding polyphenols to roasted lamb. The aim of this study was to assess the inhibitory effect of 0.025, 0.125, and 0.625 mmol of chlorogenic acid, epicatechin, rutin, quercetin and quinic acid on the formation of HAs in charcoal roasted lamb, respectively, by UHPLC-MS/MS. The results indicated that Harman, Norharman, PhIP, IQx and 8-MeIQx were detected, but both chlorogenic acid and epicatechin greatly inhibited the formation of IQx, 8-MeIQx, Norharman, Harman and PhIP, and epicatechin had better inhibitory effect than chlorogenic acid. PLSR-VID analysis suggested the key precursors of HAs formation in roasted lamb were glucose, ribose, fructose, isoleucine, valine, and lysine. In addition, this work also implied that the potential mechanism of inhibition of HAs formation by chlorogenic acid and epicatechin in roasted lamb might attribute to competitive chemical reactions between polyphenols and key precursors of HAs.
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
Journal of Environmental Sciences
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2020
·
IF 4.302
Qiangying Zhang,Ming Que,Wei Li,Shuang Gao,Xin Tan,Duo Bu
Gangba sheep are known for having typical sensory characteristics attributed to free range conditions and grazing on wild plants. The genuine Gangba mutton was selected as the experimental group, and the commercial Tibetan mutton was selected as the control group, the nutritive composition of basic chemical components, amino acids and fatty acids in mutton were investigated to correlate its unique meat quality and eating satisfaction. The results showed that fatty acids were significantly higher ( P <0.05) in Gangba mutton than in commercial mutton, and the higher content of flavoring amino acids (glutamic acid and aspartame) were primarily responsible for the taste attributes umami of meat juices. Moreover, the trace elements analysis in mutton and grazing factors (forage, water source and soil) were conducted, to explain the source of essential trace elements in mutton. The concentrations of essential trace elements show that the Gangba mutton was a valuable source for highly available Cu and Zn in human nutrition, and well managed with few detected of toxicity metal. The concentrations of essential trace elements in mutton are closely related to the trace elements in environmental grazing factors. In conclusion, the congenital grazing conditions (a highly mineralized water resource, natural forages and clean soils) were shown to contribute to the unique meat characteristics of Gangba sheep.
研究领域:
动物科学
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食品科学
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营养学
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
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2024
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IF 7
Chengpeng Cheng,Xinru Xie,Shaobo Li,Pengyu Chen,Caiyan Huang,Xiaochun Zheng,Li Chen,Dequan Zhang
The aim of this study was to systematically analyze the differences in bioactive compounds in Ningxia Tan, Oula, and Bahan crossbred mutton, and to examine their effects on minced mutton quality. Initially, characteristic bioactive compounds in mutton were analyzed using principal component analysis. Further investigation assessed the effects of varying concentrations of glycyrrhizin flavonoids (0, 0.04, 0.08, 0.16, 0.32 mg/100 g) and calcium chloride (0, 60, 120 mg/100 g) on mutton quality using an in vitro minced meat system. Results indicated that flavonoids (0.38) and calcium (−0.37) had the highest loadings on the first principal component. The water retention, hardness, and chewiness of the minced mutton gel exhibited a significant increase with the addition of licorice flavonoids and calcium chloride (P < 0.05). The elasticity of the minced mutton gel system was also significantly enhanced. The best water retention was observed with the addition of 0.32 mg/100 g of licorice flavonoids and 120 mg/100 g of calcium chloride, and the gel microstructure was densest under these conditions. These findings suggest that flavonoids and calcium are differential bioactive substances in three breeds of mutton that can improve the physicochemical properties of gelatinous minced mutton products. This study establishes a theoretical foundation for selecting raw materials in meat processing and improving the quality of gelatinized mutton products.
研究领域:
食品科学
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动物营养学
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DOI
PubMed
高影响因子
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
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2024
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IF 4.3
Yingjie Feng,Yu lv,Fujia Dong,Yue Chen,Hui Li,Argenis Rodas-González,Songlei Wang
Norfloxacin is an antibacterial compound that belongs to the fluoroquinolone family. Currently, hyperspectral imaging (HSI) for the detection of antibiotic residues focuses mostly on individual systems. Attempts to integrate different HSI systems with complementary spectral ranges are still lacking. This study investigates the feasibility of applying data fusion strategies with two HSI techniques (Visible near-infrared and near-infrared) in combination to predict norfloxacin residue levels in mutton. Spectral data from the two spectral techniques were analyzed using partial least squares regression (PLSR), support vector regression (SVR) and stochastic configuration networks (SCN), respectively, and the two data fusion strategies were fused at the data level (low-level fusion) and feature level (middle-level fusion, mid-level fusion). The results indicated that the modeling performance of the two fused datasets was better than that of the individual systems. Mid-level fusion data achieved the best model based on uninformative variable elimination (UVE) combined with SCN, in which the determination coefficient of prediction set (R 2 p ) of 0.9312, (root mean square error of prediction set) RMSEP of 0.3316 and residual prediction deviation (RPD) of 2.7434, in comparison with all others. Therefore, two HSI systems with complementary spectral ranges, combined with data fusion strategies and feature selection, could be used synergistically to improve the detection of norfloxacin residues. This study may provide a valuable reference for the non-destructive detection of antibiotic residues in meat.
研究领域:
食品科学
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分析化学
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生物医学工程
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产品关联
DOI
PubMed
高影响因子
Metabolites
·
2025
·Vol. 15
·期 3
·202
·
IF 3.7
Rong Dong,Shengkun Yan,Guoqiang Wang,Pei Wang
This study explored the protective effects of antifreeze glycopeptide and alginate on the quality of −18 °C frozen lamb meatballs across various storage periods. Methods: Measurements of volatile salt nitrogen (TVB-N), thiobarbituric acid (TBARS), water retention, water distribution, microstructure, and metabolite changes were taken in the lamb meatballs. Results: The results showed that the addition of antifreeze glycopeptides (AFGs) significantly preserved the quality characteristics of lamb meatballs. In particular, the 0.30% antifreeze glycopeptide demonstrated the strongest protective effect on water retention and metabolites during freezing. The ice crystal area within the microstructure of lamb meatballs with added antifreeze glycopeptides was markedly reduced compared to the others after 14 days of freezing (p< 0.05). Additionally, AFGs lessened the lipid oxidation reaction and prolonged the oxidation time of lamb after 28 days of freezing. Conclusion: In summary, AFGs beneficially affected the quality of frozen lamb meatballs and are a potential, safe, and efficient cryoprotectant.
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
PubMed
高影响因子
MEAT SCIENCE
·
2023
·
IF 7.1
Hongbo Li,Lili Zhao,Quanyu Dai,Haizhen Mo,Zhenbin Liu,Huayin Pu,Xiaolin Zhu,Lishan Yao,Dan Xu,Liangbin Hu
Microbial pollution and fat oxidation are the main factors that induce the deterioration in the quality of chilled fresh mutton. This study evaluated the effects of cumin ( Cuminum cyminum ) essential oil (CEO), Zanthoxylum essential oil (ZEO), and blended cumin/zanthoxylum essential oil (BEO) on the antibacterial, preservation of freshness, and flavor improvement of chilled fresh mutton. The results show that BEO exerts a good inhibition effect on microbial growth , lipid oxidation, and the formation of TVB-N, as well as slowing down the rate of juice loss under chilled conditions. GC-IMS assay results showed that BEO can enrich the flavor of roasted mutton with a higher level of volatile organic substances, such as ethyl acetate D. In conclusion, BEO treatments were more efficient than single treatments in ensuring the quality of lamb to improve microbiological safety and improve the flavor of roasted lamb stored under chilled conditions. Overall research indicates that BEO is an effective natural addition that can be used to preserve the quality and safety of chilled fresh mutton during storage.
研究领域:
食品科学
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微生物学
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DOI
PubMed
高影响因子
Foods
·
2021
·Vol. 10
·期 10
·2387
·
IF 4.35
Huan Liu,Teng Hui,Fei Fang,Qianli Ma,Shaobo Li,Dequan Zhang,Zhenyu Wang
The key aroma compounds in the pre- and postrigor roasted mutton were studied in this study. The results showed that 33 and 30 odorants were detected in the pre- and postrigor roasted mutton, respectively. Eight aroma compounds, including 3-methylbutanal, pentanal, hexanal, heptanal, octanal, nonanal, 1-octen-3-ol, and 2-pentylfuran, were confirmed as key odorants by aroma recombination and omission experiments. The aroma profiles of pre- and postrigor roasted mutton both presented great fatty, roasty, meaty, grassy, and sweet odors. Particularly, the concentrations of hexanal, heptanal, octanal, nonanal, 1-octen-3-ol, and 2-pentylfuran in postrigor roasted mutton were significantly higher (p< 0.05) than those in the prerigor roasted mutton. The postrigorback strapwas more suitable for roasting than the prerigorback strap. The pre- and postrigor roasted mutton could be obviously discriminated based on the aroma compounds by orthogonal partial least squares discrimination analysis (OPLS-DA) and principal component analysis (PCA). Hexanal and 1-octen-3-ol might potential markers for the discrimination of the pre- and postrigor roasted mutton.Keywords:roasted mutton;pre- and postrigor;key aroma compounds;marker;recombination and omission experiments
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
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Fujia Dong,Zhaoyang Ma,Ying Xu,Yingjie Feng,Yingkun Shi,Hui Li,Fukang Xing,Guangxian Wang,Zhongxiong Zhang,Weiguo Yi,Songlei Wang
Veterinary drug residues in meat seriously harm human health. Rapid and accurate detection of veterinary drug residues is necessary to minimize contamination. Taking ofloxacin (OFX) residues in mutton as an example, the near-infrared hyperspectral imaging combined with explainable AI was used to evaluate the importance of feature wavelengths in the convolutional neural network-stacked sparse auto-encoder (CNN-SSAE) model for chemical properties. Based on this, the qualitative (residue identification-residue level identification) and quantitative detection of OFX residues in mutton was realized. The results showed that the accuracy of CNN-SSAE in identifying residue and residue level of OFX was 100% and 93.65%, respectively, and the correlation coefficients for validation (R 2 P ) in quantitative detection of OFX residue was 0.8980. In addition, SHapley Additive exPlanation (SHAP) values were used to identify feature wavelengths that contribute the most in the CNN-SSAE model, which effectively explained the quality attribute information that spectral and chemical values may improve the predicted results in the model decision process. The reliability of the CNN-SSAE model was evaluated by statistical validation methods (F-test and T-test). Finally, the visualization diagram of OFX content distribution was established. This study provides a method reference for explainability detection of veterinary drug residues.
研究领域:
食品科学
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人工智能
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生物医学
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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）