JOURNAL OF FOOD BIOCHEMISTRY
·
2021
·Vol. 46
·期 6
·e13962
·
IF 2.72
Sam Al-Dalali,Cong Li,Baocai Xu
Marinating is a Chinese meat-processing technique that involves treating meat products in an aged brine containing traditional Chinese spices and other condiments. In this study, beef meats were marinated in different seasoning recipes, including marinade solution of water as control (BS1), marinade solution consisting of water and 2% salt (BS2), marinade solution consisting of water, 2% salt, and 0.5% sugar (BS3), and marinade solution consisting of water, 2% salt, 0.5% sugar, 0.5% soy sauce, and spices (BS4). The effects of different marinade solutions through the tumbling on the flavor profile of roasted beef meat were comprehensively analyzed via chemical and sensory analysis. A total of 82 volatile flavor compounds were identified. Among them, 36 compounds were identified in BS1, 40 compounds in BS2, 46 compounds in BS3, and 64 compounds in BS4. Besides, 4 compounds showed high odor activity values (OAVs) in marinated samples, including decanal, trans -2-decenal, linalool, and nonanal. The metal oxide sensors of E-nose distinguished the differences among the different marinated samples. Marinated beef samples BS2 and BS3 showed a significant increase in the values of thiobarbituric acid reactive substances (TBARS). In contrast, marinated beef sample BS4 significantly reduced TBARS value to 4.11 µg MDA/kg beef. It can be concluded that using this different seasoning processing enhances the aroma profile and provides a reference for the production of marinated meat products. Practical applications Marinating is a Chinese meat-processing technique that involves treating meat products in an aged brine containing traditional Chinese spices and other condiments. Processing beef meat with different marinade solutions could enhance its aroma profile. Therefore, this study aimed to evaluate the effect of marination in different marinade solutions through the tumbling on the volatile flavor compounds of roasted beef meat using HS-SPME-GC-MS and E-nose. The obtained results from this study could enrich the theoretical knowledge of the flavor chemistry of marinated beef meat and provide a reference for the production of marinated meat products.
研究领域:
食品科学
·
化学
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DOI
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2016
·Vol. 41
·期 2
·e12833
·
IF 0.894
Biao Shen,Zufang Wu,Haotian Li,Xin Zhang,Peifang Weng,Yingjie Miao
Lactic acid bacteria (L34) with antibacterial activity obtained from traditional pickled vegetables was used as a fermented starter in the present study. The changes of product quality and microbial diversity were investigated under spontaneous and inoculated fermentations for cooked pickled wax gourd, and analysis of community were conducted by Illumina Miseq sequencing. The results showed that pH in each sample decreased gradually in the first 13 days, then increased slightly and remained stable. About 6 types of organic acids and 17 amino acids were detected, while higher content of lactic acid was found with starter fermentation by L34. The predominant species were Enterobacteriaceae sp. and Bacillus subtilis in the early stage, and transferred to Lactobacillus and Enterobacteriaceae sp. later. In general, microbial diversity of the microflora increased firstly, and then decreased. The composition of microflora varied in different fermentation periods and systems, and the diversity changed rapidly under spontaneous fermentation. Practical Applications Lactic acid bacteria play an important role in the processing and preservation of pickled wax gourd. The changes of microbial diversity as well as the predominant species were investigated under spontaneous and inoculated fermentation for cooked pickled wax gourd, and diversity analysis of community was conducted by Illumina Miseq sequencing. This method could provide information about the variation of microflora compositions in different fermentation systems and fermentation periods, and it can also provide guidance for quality control of pickled wax gourd processing.
研究领域:
食品科学
·
微生物学
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产品关联
DOI
高影响因子
MEAT SCIENCE
·
2022
·
IF 7.077
Yu Shi,Yueying Wang,Xuetao Hu,Zhihua Li,Xiaowei Huang,Jing Liang,Xinai Zhang,Di Zhang,Xiaobo Zou,Jiyong Shi
The quality of marinated meat could be assessed by the uniformity of marinade distribution within it. In this study, the diffusion behavior of sucrose inside the marinated beef was quantitatively characterized from 2D plane and 3D space using hyperspectral imaging (HSI) and finite element analysis (FEA), respectively. Visualization of sucrose content based on HSI showed that the distribution state of sucrose on marinated beef was not uniform. Subsequently, the diffusion behavior of sucrose in the 3D beef geometric model was simulated using FEA. Results revealed that the diffusion rate of sucrose on muscle tissues is significantly higher than other tissues, and the difference in diffusion behavior is the main reason for the inhomogeneous distribution of sucrose. The quantitative characterization of marinade diffusion behavior makes it possible to predict the marinade's transient distribution state, thereby determining the optimal marinade conditions for the meat. Therefore, the method proposed has practical significance for evaluating and regulating the quality of marinated meat products.
研究领域:
食品科学
·
生物物理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Qian-Da Xu,Zhi-Long Yu,Qiang He,Wei-Cai Zeng
Migration of phenolics in meat is an important procedure for their valuable applications in meat production, which affects their modification effects on meat quality and safety. So, in present study, the migration process and regulations of phenolics in marinaded meat were investigated, and the mechanism was further explored. 50% KCl mass substitution and 30 g/L chloride were determined as optimal conditions for the marinating of phenolics (gallic acid, chlorogenic acid, epigallocatechin gallate and tannic acid) in meat. Migration of chloride and phenolics in marinating process were fitted well with exponential time-variant function. With different concentrations (6–10 μmol/mL), migration of phenolics in meat was mainly promoted by their concentration gradient. With the same concentration, order of diffusivity coefficient value for phenolics in meat was: epigallocatechin gallate > gallic acid > chlorogenic acid > tannic acid, which was attributed to their different capability to change the microstructure and water distribution of meat by interacting with myofibrillar protein. All results suggested that the migration of phenolics in meat depended on their marinating concentration, molecule size, structure characteristic and reactivity, which provided some beneficial information for the potential applications of phenolics in food industries to ameliorate meat quality and safety.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Yuhan Wang,Yirong Tao,Qian Chen,Zhiqin Dong,Qiang Xiong,Xinfu Li
This study aimed to evaluate the effects of pulsed electric field (PEF) pretreatment on the NaCl content, protein composition, and microstructure of pork during the marination process. The results showed that needle PEF could promote salt penetration into the center of pork pieces. Under optimal PEF conditions (3.0 kV/cm, 200 Hz, and 2400 pulses), the marination time could be reduced by almost 12 h. Protein characterization also revealed that PEF pretreatment changes myofibrillar protein properties by promoting salt penetration toward the center of pork. Furthermore, microstructural analysis demonstrated that the enhanced marination effect could be attributed to the PEF treatment-induced expansion of gaps between muscle bundles. Industrial relevance In this study, a PEF-assisted curing technique significantly (P < 0.05) improved salt penetration into the center of pork. Reducing the differences between internal and external salt concentrations can produce a more homogeneous marinade and reduce the marination time. Our findings suggest that PEF pretreatment is a promising and effective pretreatment technique for curing meat products.
研究领域:
食品科学
·
肉类加工
·
电化学
✓ 已验证
产品关联
DOI
高影响因子
Food Chemistry-X
·
2022
·
IF 6.443
Yeling Zhou,Ying Zhou,Jing Wan,Qiujin Zhu,Linggao Liu,Sha Gu,Hongying Li
In this study, the impacts of loin ham with sorbitol-mediated curing on its physicochemical properties and bacterial community composition during fermentation and ripening were investigated. The salt content, pH, and water activity (a w ) were lower in the sorbitol group than in the control group throughout the fermentation and ripening stages ( P < 0.05). In addition, the L* values were higher in the sorbitol group ( P < 0.05). Additionally, microbial diversity diminished in all groups as the fermentation and ripening process proceeded, with Lactobacillus turning into the dominant genus in the control group and Staphylococcus and Lactobacillus becoming dominant in the sorbitol group. Pearson’s correlation analysis confirmed that the physicochemical properties have been significantly correlated with the bacterial community. In conclusion, sorbitol-mediated curing not only facilitates salt reduction while prolonging the storage period of loin ham, but also improves the distribution of bacterial community in loin ham and enhances its quality.
研究领域:
食品科学
·
微生物学
·
化学
✓ 已验证
DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 9
·1176
·
IF 5.561
Wenjie Wang,Zhiwen Zhang,Xiaoying Liu,Xiaoji Cao,Lianzhu Wang,Yuting Ding,Xuxia Zhou
Malondialdehyde (MDA) is one of the representative end products under lipid peroxidation, indicating the degree of lipid oxidation in foods. However, compounds in pickled products, especially the nitrite in salted lean pork can react with MDA under the acidic condition, leads to the loss of MDA and an underestimation on lipid oxidation through the conventional assay. In this study, the quantification for MDA in the sample containing sodium nitrite were found lacking accuracy by the thiobarbituric acid (TBA) assay and chromatography assay based on alkaline hydrolysis as the reaction between them were difficult to be completely inhibited. Among other trials, the improvement GC-MS analysis utilizing deuterium substituted MDA (MDA-d2) as an internal standard and applying perfluorophenylhydrazine (PFPH) as a derivative reagent can reduce the deviations from the presence of nitrite in the salted lean pork meat and the recovery is between 93.9% and 98.4% and coefficient of variation for the intermediate precision is between 1.1 and 3.5% using the method. The advanced gas chromatograph mass spectrometer (GC-MS) assay also has a very low detection limit (0.25 ng/mL) with both hydrolysis types.Keywords:malondialdehyde;lipid peroxidation;pickled products;nitrite;GC-MS
研究领域:
食品科学
·
分析化学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Yingjie Feng,Fujia Dong,Cheng Wu,Jiarui Cui,Guangxian Wang,Zhongxiong Zhang,Songmin Cao,Sijia Liu,Hui Li,Yingkun Shi,Jianguo Yu,Songlei Wang
The accumulation and uniformity of the distribution of the marinade throughout the meat over time is significantly influenced the quality of marinated meat. Based on the commonly used wet-immersion marinating method. Hyperspectral imaging (HSI) was used to quantitatively analyze the diffusion dynamics of NaCl in beef, which has advantages of rapid time dimension and continuous space dimension when acquiring optical signal of samples. Additionally, finite element analysis (FEA) was used to simulate the NaCl in beef diffusion within a three-dimensional geometric representation. The distribution status of NaCl in the marinated beef was not uniform, according to the visualization findings of NaCl content based on HSI. The FEA simulation findings demonstrated that muscle tissue had a substantially greater NaCl diffusion rate than other tissues. The variability in diffusion behavior of NaCl was the primary cause of its uneven distribution in beef. In addition, based on the spectral peak displacement mechanism with NaCl content as the disturbance factor, 9 sensitive characteristic variables were extracted by two-dimensional correlation spectral analysis (2D-COS). Then the optimal quantitative analysis model was established by the long short-term memory network (LSTM) using characteristic variables, and the R P 2 and RMSEP were 0.9018 and 0.5342, respectively. This study provides a new idea and method for exploring the diffusion behavior of marinade in meat. The results have practical significance for the quality evaluation and control of marinated meat products.
研究领域:
食品科学
·
生物物理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Hongyu Li,Fei Chen,Han Li,Xinlu Yan,Qianqian Yu,Chengfeng Sun,Rongxin Wen
Enhancing salt diffusion and flavour development in dense muscle matrices remains a key challenge in poultry marination. This study aimed to explore how ultrasound-assisted marination modulates protein structure and improves salt uptake and flavour development in chicken breast meat. Ultrasound treatment (150–750 W) altered muscle microstructure by disrupting myofibrillar alignment, loosening fibres, and modifying surface properties. Moderate ultrasound power (300 W) significantly enhanced NaCl uptake and water retention without compromising structural integrity, as evidenced by increased protein solubility, reduced particle size, and greater surface hydrophobicity. Spectroscopy and microscopy analyses indicated conformational loosening, α-helix loss, and smoother surfaces of protein aggregates, all contributing to improved solute penetration and texture. In contrast, excessive power (≥600 W) led to β-sheet aggregation, fluorescence quenching, and tissue collapse, negatively affecting tenderness and water-holding capacity. Taste evaluation and amino acid profiling further confirmed that moderate ultrasound promoted umami perception while reducing sourness and astringency. These findings highlight the role of ultrasound-induced protein structural changes in improving marination efficiency and flavour quality, offering a practical basis for optimising ultrasound-assisted processing of poultry meats.
研究领域:
食品科学
·
生物物理学
·
禽类加工
·
蛋白质结构
·
风味技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2020
·Vol. 9
·期 8
·1104
·
IF 4.092
Xiuyun Guo,Yawei Zhang,Ye Qian,Zengqi Peng
In this work the effects of cooking cycle times of marinating juice and reheating on the formation of cholesterol oxidation products (COPs) and heterocyclic amines (HAs) in marinated pig hock were investigated. After the 12th cycle, the total content of COPs was 3.3, 2.0, and 2.0 times higher than that after the 1st cycle in the skin, subcutaneous fat, and lean meat, respectively. The total content of HAs was 5.8, 6.0, and 5.6 times higher than that after the 1st cycle in the skin, subcutaneous fat, and lean meat, respectively. Notably, more COPs were present in the lean meat than in the skin and subcutaneous fat, whereas the content of HAs in the skin was the highest. Compared with the unreheated samples, the total content of COPs and HAs in all tissues increased after reheating at 95 °C for 30 min or at 121 °C for 25 min, but no significant difference was found between different reheating conditions.Keywords:processing method;hazardous compounds;GC-MS;HPLC;marinated pig hock
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
LANGMUIR
·
2025
·
IF 3.9
Bin Lyu,Jiahui Ren,Hai-En Yang,Lingyu Zhang,Dangge Gao,Jianzhong Ma
In the leather production process, emulsification degreasing can effectively remove grease. However, the direct discharge of emulsifiers often leads to substantial pollution. With the aim of addressing this issue and realizing the recycling of degreasing agents, temperature-responsive microemulsions were proposed for the leather degreasing process in this research. First, a series of polyether surfactants (MAOAPEG-m, mm = 600, 800, 2000, 4000) were designed and synthesized. Subsequently, the temperature-responsive microemulsion system was constructed with MAOAPEG-m, SDS, E-1300 (isotridecyl alcohol polyoxyethylene ether), n-butanol, D-limonene, and NaCl. Then, the influence of the polyether segment length on the microemulsion region, conductivity, droplet size, and absorbance was systematically investigated. Finally, the microemulsion was applied in the degreasing experiment of fatty pickled sheepskin. The results showed that the degreasing rate of the microemulsion could reach 76.7%, which was higher than that of the commercial degreasing agent. Furthermore, after five cycles, the degreasing rate of the microemulsion still remained above 60%. These results indicated that the microemulsion had superior performance in leather degreasing and oil separation, thereby providing an effective method for the recyclable degreasing process of leather.
研究领域:
化学工程
·
环境科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Qifu Yang,Yuying Zhang,Xuhui Huang,Aihua Deng,Ruisong Wang,Wensi Xu,Lei Qin
Balancing flavor and health in Marinated Crayfish (MC) requires precise salt addition. This study deciphered how salt (0–4 %) shapes flavor via integrated metabolic and volatile profiling. Multivariate statistics identified 15 key non-volatile and 11 pivotal volatile metabolites. Mechanistically, salt modulates flavor through salting-out and osmotic effects, alongside lipid oxidation changes. At lower levels (0–1 %), salt retained endogenous free amino acids and nucleotides, though the product tasted bland due to insufficient saltiness. Conversely, higher salt (3–4 %) enhanced saltiness but reduced endogenous compounds and impeded key exogenous volatiles, including β-pinene, limonene, sabinene, 4-carene, copanene and p-cymene. Critically, increased salt shifted lipid oxidation pathways, elevating 2-decanone, p-menth-1-en-9-al, and limonene oxide, while suppressing decanal and 1-octen-3-ol. Collectively, NaCl imparts saltiness but depletes characteristic flavor compounds. Therefore, 2 % salt is identified as the optimal target for MC, balancing saltiness with flavor complexity and providing a practical guideline for future optimization.
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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）