INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
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2019
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IF 4.006
Jing Lv,Zhaoxia Yang,Wenhuan Xu,Shengjie Li,Huipeng Liang,Chaofan Ji,Chenxu Yu,Beiwei Zhu,Xinping Lin
This study was designed to explore the temperature effects on bacterial communities and metabolites, as well as their relationships during the fermentation of sour meat, a traditional fermented meat product in the ethnic minority regions of China. Results showed that reduction of pH and increase of lactic acid and free amino acid contents occurred ( p < 0.05) as the fermentation temperature and time increased, and the tendency was more apparent at higher temperature. During the fermentation, Lactobacillus gradually replaced other genera, and higher the temperature, more rapid was the process. Both the number and amount of volatile organic compounds increased at higher temperatures. Hexanal, benzaldehyde, nonanal, (E,E)-2,4-decadienal, 1-octen-3-ol and octanal were identified as the key volatile organic compounds produced by Lactobacillus in sour meat as main contributors to odor as confirmed by variable importance in the projection analysis. Redundancy analysis and Pearson correlation showed positive correlation between Lactobacillus and desired product characteristics, such as higher content of lactic acid, free amino acids, volatile organic compounds, and lower pH and water activity values, which may represent a better quality and longer shelf life after fermentation at higher temperature. Therefore fermentation at 20 °C and 25 °C are proposed as optimum temperatures for sour meat production.
研究领域:
食品科学
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微生物学
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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2020
·Vol. 56
·期 6
·2742-2750
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IF 2.773
Jing Lv,Wenhuan Xu,Chaofan Ji,Huipeng Liang,Shengjie Li,Zhaoxia Yang,Sufang Zhang,Xinping Lin
Summary The present study evaluated the relationship between the bacterial diversity and metabolites of various sour meats, a traditional fermented meat product. The results showed that sour meats had a low pH (average of 4.34), low water activity ( a w , an average of 0.917), and high lactic acid (~19 177.48 mg kg −1 ) and free amino acid (FAA) (~4047.65 mg kg −1 ) concentrations. The lactic acid bacteria (LAB), especially Lactobacillus and Weissella , were predominated in the samples. The alcohols, aldehydes and esters accounted for the major components of volatile organic compounds (VOCs). Of which, (E)-2-octenal, nerol, cis-4-decenal, tetradecanal, linalyl acetate, linalool, 1-octen-3-ol, hexanal, 1-heptanol, benzaldehyde and (E)-2-decenal were considered as the key VOCs of sour meats. The redundancy analysis (RDA) and Pearson’s correlation analysis revealed that LAB ( Lactobacillus and Weissella ) and salt were positively correlated with most FAAs and VOCs. Overall, higher salinity, lower a w and abundant LAB might be the indicators of good sour meat quality.
研究领域:
食品科学
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微生物学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF MOLECULAR LIQUIDS
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2019
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IF 4.561
Yinghui Wang,Xuelai Zhang,Jun Ji,Yuyang Li,Jotham Muthoka Munyalo,Biao Liu,Xiaofeng Xu,Sheng Liu
Considering the low thermal conductivity of organic phase change materials (PCMs), a modification of Octanoic acid (OA) and Myristic acid (MA) binary mixture with a mass ratio of 87:13 was studied. The influence of expanded graphite (EG) and Hydroxylated multi-walled carbon nanotubes (MWCNTs) on the thermal conductivity of OA-MA were compared and analyzed. The morphology of these two nanoparticals and OA-MA/EG PCM were measured by scanning electronic microscope (SEM). 7 wt% EG was finally selected as the additive to modify the thermal conductivity of OA-MA. By differential scanning calorimeter (DSC), the phase transition temperature was measured to be 6.8 °C and the enthalpy of fusion was 136.3 J/g. The thermal conductivity of OA-MA/EG was 0.9975 W/(m·K) tested by Hot Disk, which remarkably increased by 235.75% compared with the thermal conductivity of OA-MA. Undergoing 100 freeze-thaw cycles, the properties of the OA-MA/EG did not change significantly, which shows the composite PCM is especially suitable for its application in pharmaceutical refrigerated transport system.
研究领域:
材料科学
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热能工程
✓ 已验证
产品关联
DOI
高影响因子
Food Science and Human Wellness
·
2024
·
IF 5.6
Mengyang Liu,Xinping Lin,Jing Yang,Xu Yan,Chaofan Ji,Huipeng Liang,Sufang Zhang,Liang Dong
This study investigated the effects of salt (3 % and 6 %, m/m ) and rice flour (10 % and 20 %, m/m ) addition in sour meat, a traditional Chinese fermented meat. It was found that salt has greater effect than rice flour addition in spontaneous fermentation. Low-salt groups had lower pH and higher titratable total acid. In the low-salt groups, the dominant genera were Lactobacillus and Lactococcus , whereas Staphylococcus , Weissella , and Tetragenococcus were dominant in the high-salt groups. Higher total free amino acids and essential amino acids, organic acids, hexanoic acid ethyl ester and octanoic acid ethyl ester were found in the low-salt groups. The RDA analysis revealed that Lactococcus was closely related to product quality, with the S3F10 (3 % salt and 10 % rice flour) group outperforming the others in the sensory evaluation. Therefore, 3 % salt and 10 % rice flour were considered more appropriate for the production of healthy and tasty fermented sour meats.
研究领域:
食品科学
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微生物学
·
发酵技术
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）