MOLECULES
·
2024
·Vol. 29
·期 16
·3772
·
IF 4.2
Penghui Zhao,Yongqiang An,Zijie Dong,Xiaoxue Sun,Wanli Zhang,Heng Wang,Bing Yang,Jing Yan,Bing Fang,Fazheng Ren,Lishui Chen
This study utilized gas chromatography-ion mobility spectrometry (GC-IMS) to analyze the volatile flavor compounds present in various commercially available sausages. Additionally, it conducted a comparative assessment of the distinctions among different samples by integrating sensory evaluation with textural and physicochemical parameters. The results of the GC-IMS analysis showed that a total of 65 volatile compounds were detected in the four samples, including 12 hydrocarbons, 11 alcohols, 10 ketones, 9 aldehydes, 12 esters, and 1 acids. Fingerprinting combined with principal component analysis (PCA) showed that the volatiles of different brands of sausages were significantly different (p< 0.05). The volatiles of S1 and S4 were more similar and significantly different from the other two samples (p< 0.05). Among them, there were 14 key volatile substances in the four samples, of which 3-hydroxy-2-butanone and diallyl sulfide were common to all four sausages. Combined textural and sensory evaluations revealed that smoked sausages exhibited superior characteristics in resilience, cohesiveness, springiness, gumminess, and chewiness. Additionally, smoked sausages were found to be more attractive in color, moderately spicy, and salty, while having a lower fat content. In conclusion, smoked sausages are preferred by consumers over flavored oil sausages.
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 CHEMISTRY
·
2024
·
IF 8.5
Jingnan Lu,Ran Wang,Manzi Hu,Kezhou Cai,Xinglan Du,Jieshun Cheng,Haimei Hu,Hui Zhou,Baocai Xu
Benzo( a )pyrene (B( a )P) is a structurally stable and carcinogenic compound, and B( a )P deposition and transport from smoking environment particulates to smoked meat products is a global challenge. In this study, a novel photosensitive bifunctional composite gel (ST/SiO 2 -Mn) was successfully synthesized as a reliable material for reducing PM 2.5 -B( a )P in the smoke environment. B( a )P removal experiments demonstrated that the adsorption and filtration properties of the gel effectively reduced the emission of PM 2.5 -B( a )P in smoke environment. The ST/SiO 2 -Mn gel removed 88.5 % of PM 2.5 -B( a )P in 240 min, which further led to a 59.7 % decrease in B( a )P on the sausage surface. In addition, photocatalytic experiments demonstrated that the ST/SiO 2 -Mn composite could effectively remove B( a )P, and 50 μg/mL B( a )P could be completely degraded within 20 min. Free radical trapping experiments showed that superoxide radicals (•O 2 -) contributed significantly to the degradation process. In conclusion, this study provides valuable insights for effective PM 2.5 -B( a )P degradation without increasing economic burden.
研究领域:
食品安全
·
环境科学
·
材料科学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2018
·
IF 4.946
Si-Jin Liu,Juan-Juan Xu,Chang-Lu Ma,Chun-Feng Guo
The six biogenic amines in sausage and cheese were analyzed by HPLC with UV detection after off-line derivatization with dansyl chloride, 9-fluorenylmethoxycarbonyl chloride, benzoyl chloride and dabsyl chloride, respectively. The results showed that both the off-line 9-fluorenylmethoxycarbonyl and dabsyl derivatization were not suitable for HPLC analysis of biogenic amines when batch injection was used because the derivatives were instable, whereas both the off-line dansyl and benzoyl derivatization were suitable for HPLC analysis of biogenic amines when batch injection was used, but the latter needed to maintain the derivatives at 4 °C to ensure that benzoylated tyramine was not degraded when waiting for the analysis. The off-line dansyl derivatization had an obvious advantage in the analysis of biogenic amines in sausage and cheese samples by HPLC combined with batch injection because the method has a wider linear range and higher sensitivity, accuracy, precision and stability of the derivatives.
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 CONTROL
·
2023
·
IF 6
Shan Qin,Xian Ming Zeng,Mei Jiang,Xin Rui,Wei Li,Ming Sheng Dong,Xiao Hong Chen,Qiu Qin Zhang
Biogenic amines are naturally present as hazardous, low-molecular organic basic compounds in various foods . Lactic acid bacteria show excellent potential to prevent biogenic amines accumulation. In this study, the amine-reducing mechanism of Lactiplantibacillus planatraum JB1, a strain isolated from fermented sausages , was explored according to its genome, and its ability to degrade biogenic amines was also evaluated in culture medium and dry sausage. The results showed that L. plantarum JB1 possessed a myriad of desirable properties, including tolerance to harsh environments and safety for assessment in vitro . Its genome contained genes encoding transport proteins and multicopper oxidase, which may be involved in biogenic amine degradation. In PBS and MRS medium, L. plantarum JB1 could degrade eight biogenic amines with high degradation rates for tyramine and putrescine. By inoculating sausages with L. plantarum JB1, the total content of biogenic amine was decreased by 32.84% after preparation and 32.07% after storage. Due to its good adaptability, security and amine-reducing capacity, L. plantarum JB1 could be considered a starter culture to ensure the safety of meat products.
研究领域:
食品科学
·
微生物学
·
基因组学
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DOI
高影响因子
FOOD CONTROL
·
2022
·
IF 6.652
Xiao-min Zhang,Chao-yang Xu,Teng Hui,Ke-zhou Cai,Hui Zhou,Cong-gui Chen,Bao-cai Xu
Benzo[a]pyrene (BaP) is a polycyclic aromatic hydrocarbon (PAH) that has been found in barbecued meat products and has shown carcinogenic properties in humans. The purpose of this study was to investigate the effect of vinegar (fermented vinegars and distilled vinegar) on the generation of BaP in barbecued pork sausages. The results showed that fermented vinegars and distilled vinegar could significantly ( P < 0.05) inhibit the formation of BaP (26.8%–82.3%) in barbecued pork sausages. Furthermore, fermented vinegar could enhance the sensory evaluation of barbecued pork sausages(tenderness, flavor, juiciness and overall acceptability). Additionally, an intermediate of the Maillard reaction (hydroxymethylfurfural) (0.14–2.34 mg/kg), which is possibly associated with BaP generation, was inhibited because of the decrease in pH. The fermented vinegars, which were rich in phenols (1787.09–3089.60 mg GRE/L) and flavonoid (622.54–2167.97 mg RE/L) compounds, inhibited the formation of BaP by scavenging reactive oxide species (1,1-diphenyl-2-picrylhydrazine (DPPH) radical (85.50–96.73%) and hydroxy free radical (34.56–66.30%) scavenging activities) in pork sausages. Therefore, the vinegars inhibited the content of BaP in barbecued pork sausages by decreasing the pH and scavenging free radicals. In addition, ten phenolic compounds in sun vinegar were confirmed to be critical in inhibiting the content of BaP in barbecued pork sausages. This study provides a more affordable and feasible strategy for the inhibition of BaP in meat processing.
研究领域:
食品科学
·
毒理学
·
化学
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产品关联
DOI
高影响因子
Food and Bioprocess Technology
·
2023
·Vol. 16
·期 12
·3003-3018
·
IF 5.6
Cheng Shasha,Dong Xue,Wang Haitao,Song Yukun,Tan Mingqian
Carbon-based antibacterial materials have attracted considerable attention to preserve food and prolong the shelf life. In this study, four types of carbon dots (CDs) based on glucose and biogenic amines including spermine (Spe), putrescine (Put), spermidine (Spd) and histamine (His) were synthesized by microwave synthesis. The nanosized, amorphous and nearly spherical CDs had excellent water solubility. The four positive charge CDs containing carbon, nitrogen and oxygen elements could emit blue fluorescent. Among these CDs, Spe-CDs displayed the best antibacterial activity for S. aureus , and the values of minimum inhibitory concentration and minimum bactericidal concentration were 0.04 and 0.08 mg/mL, respectively. The exposure of Spe-CDs was able to disrupt the cell wall and membrane of S. aureus , which resulted in the shrinkage and disintegration of S. aureus observed in cell morphology. The excellent antibacterial activity of Spe-CDs was attributed to its smaller size, higher surface positive charge and higher ROS production, compared to Put-CDs, Spd-CDs and His-CDs. The preservation effect of Spe-CDs on sausage was explored during 4 °C storage, which could effectively inhibit the spoilage of sausage and prolong their shelf-life. The Spe-CDs might have the potential to be a food antibacterial preservation agent.
研究领域:
食品科学
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微生物学
·
材料科学
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产品关联
DOI
高影响因子
CHEMICAL ENGINEERING JOURNAL
·
2021
·
IF 13.273
Yaowen Liu,Yue Wang,Siwei Shen,Md Alomgir Hossen,Dur E. Sameen,Saeed Ahmed,Jianwu Dai,Siyu Xiao,Suqing Li,Wen Qin
In order to increase the stability and the release time of nisin, nisin/ Tremella fuciformis polysaccharide nanoparticles (NTNs) were prepared and evaluated based on their uniform particle size dispersion (168–356 nm) and high loading rate (70–86%). The condensation reaction between 1-(3-dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride and hydroxysuccinimide (EDC/NHS) amide was successfully used to prepare novel live particles (NTN@LP). When the mass ratio of NTN and LP was 2:1, the bacterial viability (85.6 ± 2.11%) and grafting efficiency (68.8 ± 1.96%) of the NTN@LP were both relatively high. The hemolytic activity and in vitro cytotoxicity indicated that NTN@LP is safe to use in food. The NTN@LPs were then used as natural microbial preservatives in sausages. The pH value, water activity, thiobarbituric acid-reactive substances value, and sensory evaluation of the sausages were used to assess the effect of NTN@LPs on the quality of the sausages during fermentation. NTN@LPs played an important role in reducing and decomposing biogenic amines (BAs) throughout the sausage fermentation process and displayed a strong inhibitory effect on histamine (>95%). Compared to that of the control group, the total amount of BAs in the 2:1 group was reduced by 67.90%. Tyramine content in the 2:1 NTN@LP group decreased by 78.16% compared to that in the control group, while tyramine content in the pure LP group was decreased by only 38.25%. These results indicate that NTN@LP can be potentially applied as a natural microbial preservative in the food industry.
研究领域:
食品科学
·
微生物学
·
生物化学
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DOI
高影响因子
MEAT SCIENCE
·
2016
·
IF 2.801
Xianchao Feng,Chenyi Li,Xu Jia,Yan Guo,Na Lei,Robert M. Hackman,Lin Chen,Guanghong Zhou
The influence of NaNO 2 content on protein oxidation and nitrosation was investigated in cooked sausages at different concentrations (0, 50, 100, 200 and 400 mg NaNO 2 /kg). Dependent on concentration, NaNO 2 had both anti- and pro-oxidant effects on protein oxidation. The antioxidant effects of NaNO 2 on the protein oxidation were evidenced by significantly lower carbonyl contents, higher free amines and lower surface hydrophobicities. The pro-oxidant effects of NaNO 2 on protein oxidation resulted in a decrease of sulfhydryls and an increase of disulfide bonds. NaNO 2 also improved the protein nitrosation inducing the formation of 3-nitrotyrosine (3-NT). Moreover, 3-NT had significant correlations with parameters of protein oxidation, indicating that 3-NT may be a possible marker for protein oxidation. Results of this study contribute to an understanding of the impact of NaNO 2 on food quality and help to identify optimal formulations of cured meat products .
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 9
·1639
·
IF 5.1
Jingjing Huang,Haiqiu Wei,Zhang Luo,Liang Li,Zhendong Liu,Ningning Xie
The mechanistic effects ofZanthoxylum bungeanumon the textural properties of Tibetan pig sausages remain inadequately elucidated. We conducted a dose–response analysis usingZ. bungeanumaqueous extraction (ZBAE) containing 36.97 mg GAE/g polyphenols, applied at concentrations from 0.125% to 1.20% in the meat paste. Optimal textural enhancement was achieved at 0.25% ZBAE, as proved by significantly improving water holding capacity (1.77% increase), hardness (139.87% increase), and gel strength (46.04% increase) relative to the control group (p< 0.05). Specifically, this concentration: (i) promoted protein molecular rearrangement of by enhancing hydrophobic interactions (33.33% increase) and hydrogen bonding (287.99% increase); (ii) induced conformational transitions fromα-helix (42.62% decrease) toβ-sheet formations (21.11% increase); and (iii) generated a homogeneous three-dimensional protein network characterized by a fractal dimension of 2.769 ± 0.006 and a porosity of 38.350 ± 0.333%. The addition of natural polyphenols from Z.bungeanummay optimize the textural quality of processed meat products.
研究领域:
食品科学
·
生物化学
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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
·
毒理学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Yanyan Zhao,Shengkai Zhang,Shengming Zhao,Zhuangli Kang,Hanjun Ma
This study evaluated the potential of Artemisia sphaerocephala Krasch gum (ASK gum) solution as a fat replacer. With an increased proportion of ASK gum, the fat and energy of frankfurters significantly decreased, the cooking yield significantly increased, and the L * values exhibited an upward trend. Frankfurters with 75% pork back fat substitution by ASK gum yielded optimal gel strength and texture. Low-field nuclear magnetic resonance (LF-NMR) analysis indicated that ASK gum reduced the T 2 relaxation time and heightened the percentage of immobilized water. Meanwhile, an increase in the β-sheet and decreased α-helix content indicated that ASK gum altered the protein secondary structure. Moreover, ASK gum addition significantly changed the dynamic rheological properties and microstructure. Partial fat substitution with ASK gum did not impact the sensory score. Overall, using ASK gum solution to partially substitute animal fat could be a promising approach for improving the gel quality of reduced-fat frankfurters.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
Foods
·
2022
·Vol. 11
·期 22
·3590
·
IF 5.561
Qingquan Fu,Shangxin Song,Tianlan Xia,Rongrong Wang
Effects of different levels (1%, 3% and 5%) of cherry powder on the physiochemical properties and antioxidant activity of Jiangsu-type sausages were investigated at 4 °C for 30 days. The results show that the sensory evaluation values and physicochemical properties of the sausages had no significant differences compared to the control group when cherry powder addition was 1%, and the alcohols, aldehydes and esters were increased after the addition of cherry powder improved the flavor of sausages. However, higher concentration of cherry powder (3% and 5%) exerted adverse influences on sensory evaluation values and physicochemical properties of sausages compared with the control. The addition of cherry powder could better inhibit lipid and protein oxidation of sausages, and the cherry powder concentration has a positive correlation with its effect on the inhibition of lipid and protein oxidation. In addition, cherry powder could effectively control TVB-N values of sausages during chilled storage. All these results indicate that 1% cherry powder could not only guarantee the physicochemical properties of sausages, but also inhibited the oxidation of sausages during chilled storage.Keywords:cherry powder;sausage;physiochemical property;oxidation stability;volatile flavor substance
研究领域:
食品科学
·
食品化学
·
食品保藏
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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）