JOURNAL OF FOOD SCIENCE
·
2025
·Vol. 90
·期 2
·e70020
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IF 3.4
Xuelian Yang,Rui Zhang,Zichun Qin,Jintao Yao,Tianxin Zhang
This study aimed to prepare meat flavor essence through Monascus purpureus and Actinomucor elegans co-fermentation. The optimal fermentation conditions were determined based on the changes in physicochemical properties during the fermentation process, combined with sensory evaluation. Subsequently, the flavor components of the meat flavor essence were analyzed through solid phase microextraction after undergoing the Maillard reaction from the fermentation broth. Gas chromatography–mass spectrometry analysis identified 62 volatile compounds, among which 25 aroma-active substances were detected by aroma extraction dilution analysis/gas chromatography–olfactometry. By calculating the odor activity values (OAVs), seven aroma-active compounds with OAVs > 1 were identified as the most significant contributors to the aroma. Through aroma reconstitution and omission experiments, the accuracy of these key flavor compounds was verified, elucidating each substance's contribution to the essence's overall aroma. This study serves as a foundation for future investigations into the correlation between the flavor of fermented flavorings and their precursor substances, optimizing the mixed-culture fermentation process and enhancing the quality of meat flavor essences.
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
FOOD CHEMISTRY
·
2024
·
IF 8.5
Manzi Hu,Jingnan Lu,Hebao Mei,Honglie Ding,Kezhou Cai,Hui Zhou,Baocai Xu
Benzo[ a ]pyrene (BaP), known for its carcinogenic and mutagenic properties, is a marker of polycyclic aromatic hydrocarbons (PAHs). This study aimed to investigate the effect of partially replacing sodium chloride with different calcium salts (calcium chloride, calcium gluconate, calcium citrate, and calcium lactate) on BaP formation in barbecued pork sausages. The results revealed that all four calcium salts inhibited BaP formation in barbecued pork sausages ( P < 0.05). Specifically, calcium gluconate showed the most significant effect on BaP inhibition, with an inhibition rate of 61.82 %. Furthermore, calcium salts were found to inhibit lipid oxidation in barbecued pork sausages while promoting the Maillard reaction. Further validation experiments used resveratrol and sodium sulfite as lipid oxidation and Maillard reaction inhibitors, respectively. These results indicated that lipid oxidation is the primary pathway for BaP production in barbecued pork sausage and that the addition of calcium salts can effectively block this process.
研究领域:
食品科学
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毒理学
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营养学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Wei Jia,Xixuan Wu,Rong Zhang,Lin Shi
As preservative are extensively applied to prevent the quality degradation of Hengshan goat meat sausages, safety assessment based on lipid and elucidation of dynamic change mechanism is urgently needed. The effect of preservatives on lipidome profiles of sausages was investigated using UHPLC-Q-Orbitrap. Totally, 9 subclasses of 70 characteristic lipids (Cer, DG, LPC, PC, PE, PI, PS, SM, TG) were quantified accurately (LOD with 0.68–2.96 μg kg −1 , LOQ with 2.25–9.79 μg kg −1 , RSD < 3%). The decrease of TG concentration was the most significant, from 1072.43 mg kg −1 in preservative-free samples to 838.53, 786.41 and 681.35 mg kg −1 in natamycin, potassium sorbate and sodium diacetate treated samples, respectively. With regard to preservation and nutrition, natamycin was a potential preservative than two other preservatives. Significant lipid variables were primarily associated with glycerophospholipid and sphingolipid metabolism. Integration of both techniques provided a guide for meat industries to control spoilage with innovative strategies.
研究领域:
食品科学
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营养学
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生物化学
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DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2018
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IF 5.089
Xiaoxu Zhu,Linxian Li,Shiyi Li,Cheng Ning,Cunliu Zhou
The effects of l –arginine (Arg) and l –lysine (Lys) on the emulsifying properties of the salt-soluble meat proteins (SSMPs)–soybean oil emulsion (SSOE) and soybean oil–water emulsion (SWE) were evaluated to ascertain their roles in improving the emulsion stability of sausage. The results indicated that Arg/Lys addition or increasing pH increased the emulsifying activity/stability index and the absolute ζ–potential of emulsion droplets but decreased the creaming index, apparent viscosity, and mean particle size of SSOE. Amino acid analysis showed that Arg/Lys accumulated at the interface of the emulsion droplets. Arg/Lys also decreased the surface tension of SWE at 0.002% but increased the stability of SWE at 0.1% – 0.3%. In summary, Arg/Lys improved the stability of emulsified sausage by increasing the electrostatic repulsion of emulsion droplets and decreasing the interfacial tension of soybean oil-water.
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
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Longzhu Zhou,Yimeng Ren,Yujie Shi,Liyuan Zhao,Huihui Tian,Xiaohui Feng,Jing Li,Youyou Yang,Weihai Xing,Yanan Yu,Qingyu Zhao,Junmin Zhang,Chaohua Tang
Fatty acids (FAs) in lipids are important precursors for the formation of meat aroma compounds. However, the specific roles of individual FAs and related reactions in beef aroma formation remain unclear. This study established thermal oxidation models to investigate the impact of different FAs on the formation of beef aroma compounds. The results revealed that thermal oxidation of seven FAs with different saturation produced 42 aroma compounds. Among them, unsaturated fatty acids (UFAs) participating in thermal oxidation degradation is the primary pathway for aroma compound formation, and the types of aroma compounds produced by C18:2n6 and C20:4n6 are similar. The addition of UFAs to lipid-free beef induces lipid oxidation–Maillard reaction interactions, producing more thiophenes, thiazoles, and pyridines, such as 2-acetyl-3-methylthiophene and 2-pentylpyridine, etc. The key aroma compounds in beef with odor characteristics such as fruity, green, fatty or milky are mainly produced by C18:1n9, C18:2n6 and C20:4n6.
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 RESEARCH INTERNATIONAL
·
2024
·
IF 7
Jingyu Li,Yuping Zhang,Renyu Zhang,Rujie Yang,Qianli Ma,Zhongshuai Wang,Pi Li,Jiangtao Xing,Peng Gao,Huan Liu,Hansheng Gong
Lipids are the key matrix for the presence of odorants in meat products. The formation mechanism of odorants of air-fried (AF) pork at 230 °C was elucidated from the perspectives of lipids and heat transfer using physicochemical analyses and multidimensional statistics. Twenty-nine key aroma compounds were identified, with pyrazines predominantly contributing to the roasty aroma of air-fried roasted pork. Untargeted lipidomics revealed 1184 lipids in pork during roasting, with phosphatidylcholine (PC), phosphatidylethanolamine (PE), and triglyceride (TG) being the major lipids accounting for about 60 % of the total lipids. TG with C 18 acyl groups, such as TG 16:1_18:1_18:2 and TG 18:0_18:0_20:3, were particularly significant in forming the aroma of AF pork. The OPLS-DA model identified seven potential biomarkers that differentiate five roasting times, including PC 16:0_18:3 and 2-ethyl-3,5-dimethylpyrazine. Notably, a lower specific heat capacity and water activity accelerated heat transfer, promoting the formation and retention of odorants in AF pork.
研究领域:
食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Ya-Fang Shang,Bi-Ming Ding,Zhi-Jing Ni,Kiran Thakur,Jian-Guo Zhang,Zhao-Jun Wei
Present study aimed to identify the flavour substances and key precursor peptides of meaty flavour prepared from Maillard reaction products (MRPs) of Lycium barbarum seed meal. The MRPs from L. barbarum seed meal exhibited strong meat flavour, were produced at 120 °C for 120 min after addition of 0.15 g cysteine. A total of 69 volatile flavour compounds were identified, with the PF2-MRPs group containing the highest levels of strong meaty flavour compounds,including sulphur-containing compounds such as 3-Methyl-2-thiophene carboxaldehyde, 2-Furfurylthiol, and 2-Acetylfuran, up to 1110.0 ng/g. The peptide fractions were also analysed by LC-MS/MS before and after the Maillard reaction, and the 10 key precursor peptides with the most significant differences were identified..Among them, EPNLALPLP and QAGPQ were the most consumed in the Maillard reaction. This study revealed the role of key precursor peptides in the Maillard reaction, providing a scientific basis for the development of new natural flavour enhancers.
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
STARCH-STARKE
·
2025
·
IF 2.7
Tianci Wang,Zhongheng Sun,Jialin Song,Chengye Ma,Shanfeng Chen,Hongjun Li,Dongliang Zhang
The β-carotene microcapsules (ESCs) were prepared by extrusion and employed in the chicken sausage to study its antioxidant capacity in preventing fat and protein oxidation.
The sustained-release kinetics of ESC and its ability to scavenge ABTS free radicals were studied at 20°C and 37°C. The particle size of microcapsules showed a decreasing tendency during the release process, and the particle size distribution of the microcapsules tended to be concentrated. ESCs were added into chicken sausage, and their antioxidant capacity was investigated after high-temperature treatment at 60°C and 100°C. The addition of ESCs affected the chromaticity value and texture of chicken sausage, showing the approximate inhibitory capacity as ESB. Infrared spectroscopy illustrated the antioxidant mechanism of ESCs by investigating the changes in the bonding between protein molecules and the protein secondary structure. β-carotene encapsulated by starch had good protection ability on the secondary structure of beta-sheet and alpha-helix. The microstructure of chicken sausage suggested that the addition of ESCs did not damage the structure of chicken sausage. Therefore, ESC is a potential natural antioxidant that can delay the oxidative deterioration and quality degradation of chicken sausage.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
MOLECULES
·
2022
·Vol. 27
·期 21
·7236
·
IF 4.927
Yongkang Ye,Shengquan Dai,Hongyan Zhang,Shudong He,Wanwan Hu,Xiaodong Cao,Zhaojun Wei
In the present work, we prepared Maillard reaction products (MRPs) derived from enzyme hydrolyzed soybean meal with ultrasound assistance in an oil-(oxidized lard)-in-water system (UEL-MRPs) or oil-free system (UN-MRPs), and the effect of ultrasound on the properties of the obtained MRPs was evaluated. The analysis of fatty acids in lard with different treatments showed that ultrasound can generate more unsaturated fatty acids in the aqueous phase. The UV–Vis absorbances of UEL-MRPs, UN-MRPs, and MRPs obtained in an oil-in-water system (EL-MRPs) and MRPs obtained in an oil-free system (N-MRPs) at 294 and 420 nm indicated that ultrasound could increase the amount of Maillard reaction intermediates and melanoids in the final products of the Maillard reaction. This was in line with the result obtained from color change determination—that ultrasound can darken the resultant MRPs. Volatile analysis showed ultrasound can not only increase the number of volatile substances, but also greatly increase the composition of volatile substances in UEL-MRPs and UN-MRPs, especially the composition of those contributing to the flavor of the MRPs, such as oxygen-containing heterocycles, sulfur-containing compounds, and nitrogen-containing heterocycles. Descriptive sensory evaluation revealed that UN-MRPs and UEL-MRPs had the highest scores in total acceptance, ranking in the top two, and UEL-MRPs had the strongest meaty flavor among these four kinds of MRPs. Furthermore, the measurements of antioxidant activities, including DPPH radical-scavenging activity, hydroxyl radical scavenging ability, and ferric ion reducing antioxidant power, were conducted, showing that UN-MRPs exhibited the highest antioxidant activity among all the MRPs.Keywords:Maillard reaction;ultrasound;hydrolyzed soybean meal;oxidized lard
研究领域:
食品科学
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化学工程
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农业化学
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DOI
PubMed
高影响因子
JOURNAL OF FOOD ENGINEERING
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2023
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IF 5.5
Ya Liu,Yueying Zhang,Feiwu Long,Jinrong Bai,Yina Huang,Hong Gao
The accumulation of lipid oxidation and biogenic amines is the primary cause of pork sausage spoilage during storage. Therefore, this study aimed to develop a colorimetric microfluidic paper analytical device (μPAD) that specifically responded to these two factors to evaluate sausage spoilage during storage. A dataset consisting of 4096 images of μPADs was collected, and a convolutional neural networks (CNN)-based classification model (Resnet50) was trained and tested with an accuracy, F1 score, and recall rate of 97.10%, 97.14%, and 99.17%, respectively. Additionally, the CNN-based model was integrated into a smartphone application with user-friendly interfaces catering to both professional and non-professional users. Furthermore, the classification method was validated by predicting the shelf life of sausages stored at different temperatures. Compared to conventional methods, this approach provided a cost-effective, rapid, and portable detection method for assessing pork sausage freshness while broadening the application of smartphone-based colorimetric μPADs in food safety and quality control.
研究领域:
食品科学
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人工智能
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分析化学
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产品关联
DOI
高影响因子
MEAT SCIENCE
·
2025
·
IF 6.1
Mengjiao Han,Qianhui Gu,Sam Al-Dalali,Conggui Chen,Baocai Xu,Peijun Li
This study aimed to investigate the change of volatile organic compounds (VOCs) in fresh beef sausages during refrigerated storage and assess the relationship between VOC levels and microbial population. Forty-one VOCs were detected using headspace solid-phase microextraction coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS). The results of the 16S rDNA amplicon sequencing indicated that the spoilage bacteria predominated were Brochothrix and Serratia . Acetoin, hexanal and 1-octen-3-ol were significantly positively related to Brochothrix (Mantel's r = 0.95, p = 0.017) and Serratia (Mantel's r = 0.81, p = 0.024) levels. As the key VOCs, these three compounds may serve as spoiling indicators for tray-packed fresh beef sausages. This study elucidates the production of VOCs by microbial roles in fresh beef sausages and offers insights for prolonging the shelf life.
研究领域:
食品科学
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食品微生物学
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分析化学
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肉类科学
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食品安全
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Zihan Li,Wei Su,Yingchun Mu,Qi Qi,Li Jiang
Protein degradation occurs during the fermenting of traditional mutton sausages, which influences on the flavor and quality of products. In this study, HS-SPME-GC-MS and Sodium dodecyl sulfate-polyacrylamide gel electrophoresis were used to study the degradation kinetics of myofibrillar protein (MP) and sarcoplasmic protein (SP) during fermentation and ripening of fermented sausages by single and mixed starters ( Pediococcus acidilactici CICC 10344 and Rhizopus Oryzae ATCC 96382). It was shown that flavor formation and protein degradation are related. Adding mixed starters effectively reduced the loss of sulfhydryl content compared to single starter. Moreover, cathepsin B and cathepsin L activities were continuously enhanced during sausage fermentation. Analysis of SDS-PAGE showed processing affected protein degradation, and the degree of degradation was increased with increasing fermentation time. Meanwhile, the inoculation of mature sausage samples with mixed starters accelerated the production of water-soluble flavor compounds (e.g., free amino acids and TCA-soluble peptides). The mixed starters group had more amino acids presenting the umami-free amino acids. Based on the ROAV values for odor thresholds, we identified 12 key volatile flavor compounds. The correlation heat map showed higher concentrations of key volatile flavor compounds in the mixed starters. Overall, Pediococcus acidilactici and Rhizopus Oryzae addition may effectively improve the flavor quality of fermented sausage products during fermentation.
研究领域:
食品科学
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微生物学
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蛋白质化学
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风味化学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）