FOOD CHEMISTRY
·
2023
·
IF 8.8
Zhijie Liu,Yiqun Huang,Shanshan Kong,Junjian Miao,Keqiang Lai
This study was to screen and quantify characteristic volatiles tied to the quality deterioration of reheated pork via simultaneously reheating (75 °C, 30 min) and collecting headspace volatiles of precooked pork (100 °C, 10 min; stored: 0 °C, 0–14 d) for GC–MS analysis. The concentrations of hexanal (6.05 ± 0.86–12.05 ± 0.44 mg/kg), ( E )-2-octenal (1.54 ± 0.16–3.07 ± 0.08 mg/kg), ( E,E )-2,4-heptadienal (1.52 ± 0.44–2.58 ± 0.31 mg/kg) and 8 other selected volatiles in reheated pork increased as the storage time of the precooked counterparts increased. The increase rate of hexanal was 2.9–199 times faster than that of other volatiles based on zero-order reaction fitting ( R 2 = 0.876–0.997). Results from clustering analysis of these volatiles were consistent with their formation pathways tied to lipid autooxidation . This simple approach, reheating and collecting volatiles of precooked meat concurrently, introduces a new possibility for standardizing volatile analysis of precooked meats required being reheated before consumption.
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
CHEMICAL ENGINEERING JOURNAL
·
2021
·
IF 13.273
Binbin Zhou,Weihui Ou,Chenghao Zhao,Junda Shen,Guobin Zhang,Xianghu Tang,Zhiqin Deng,Guangyu Zhu,Yang Yang Li,Jian Lu
Surface-enhanced Raman spectrometry (SERS) is one of the most important on-site testing tools. However, it remains a great challenge for the SERS to achieve on-site safety evaluation for fish and meat products, due to their extremely complicated compositions of wide-ranging chemicals, the potential existence of unknown micro-organisms, and the difficulty to directly acquire spectra information from inside the product. Here, we report a convenient strategy for mass fabrication of a novel type of SERS sensors through electrochemical nanoetching of commercial Ag needles. The thus obtained SERS sensor features rich surface nanostructures of ultrahigh SERS sensitivity, making them highly compatible with low-cost portable Raman spectrometers to realize on-site detection. These sensors can be inserted into the products to read out the depth-profile information, e.g., from purine, proteins, and lipids. Unlike the conventional insertable SERS sensors that are coated with foreign plasmonic nanoparticles, the novel sensor possesses nano-carved plasmonic surface structures that are highly resistant to aggregation and materials loss, enabling much improved durability well suited for depth-profiling applications. Interestingly, these sensors can be repetitively regenerated by acid rinsing while maintain high enhancement effect. Instant detection of fish or meat spoilage at early stage is realized in a few minutes using the novel sensors reported here, demonstrating an attractive means for on-site food quality control in a rapid, low-cost, and convenient manner.
研究领域:
食品安全检测
·
纳米技术
·
光谱学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Jiaxiang Luo,Óscar Monroig,Qicun Zhou,Douglas R. Tocher,Ye Yuan,Tingting Zhu,Jingjing Lu,Dongying Song,Lefei Jiao,Min Jin
The quality of crustaceans’ flesh has direct impact on consumers’ purchase choices, with water environment and dietary nutrition being effective ways to regulate flesh quality. The aim of present study was to investigate the impacts of water salinity (low, 4 and medium, 23) and dietary lipid source (fish oil and soybean oil) on nutritional values, texture, taste and odor of flesh of mud crab. While water salinity had no significant influence on nutritional values of crab flesh, crabs fed soybean oil displayed significantly lower contents of amino acids and n-3 PUFAs in muscle. However, crabs reared at low salinity showed reduced flesh hardness, chewiness and gumminess likely related to altered myofiber structure, that impacted muscle texture. Furthermore, low salinity and dietary soybean oil weakened umami taste and aroma characteristics of crab flesh associated with decreased contents of free amino acids, flavor nucleotides, inorganic ions and odor active compounds in flesh.
研究领域:
水产养殖
·
营养学
·
海洋生物学
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食品科学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 17
·3044
·
IF 5.1
Xiaoming Xin,Lijuan Han,Shengzhen Hou,Linsheng Gui,Zhenzhen Yuan,Shengnan Sun,Zhiyou Wang,Baochun Yang,Chao Yang
This study aimed to examine the effects of oats cultivated in saline and non-saline environments on the meat quality and muscle metabolism of Qinghai Tibetan sheep. First, targeted and untargeted metabolomics were used to examine oat quality and metabolites. Second, sheep muscle quality and metabolites were analyzed. Finally, a combined examination of the quality of the oats and their metabolites, as well as that of the muscles, was compared with saline oats. This study hypothesizes that, compared with non-saline environments, soil salinization can improve the nutritional quality of oats, thereby enhancing the meat quality and muscle metabolism of Qinghai Tibetan sheep. Saline-grown oats were shown to have higher levels of crude protein, crude fat, free amino acids, and simple sugar. The meat quality of the sheep fed on saline oats was higher due to free amino acid and carbohydrate metabolism, resulting in improved texture, color, water-holding capacity, and cooked meat percentage, with lower steaming loss. The findings of this study confirm the hypothesis that salinization improves Tibetan sheep meat quality by optimizing oat composition, providing a reference for agricultural and animal husbandry production in saline areas.
研究领域:
动物科学
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农业化学
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代谢组学
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反刍动物营养
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食品品质
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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）