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
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毒理学
·
化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
·
IF 4
Zhiqiang Liang,Hong Chu,Lu Gao,Xueting Sun,Sinan Guo,Wenkui Guo,Jian He,Zhanqun Hou,Caiyun Wang,Chun Li,Guofang Zhang
This study aimed to investigate the formation of biogenic amines (BAs) during fermentation and storage in fermented milk. The traditional culture was used as a control, and three different probiotics were added to the above culture as different experimental groups. Results revealed that the degree of protein hydrolysis in fermented milk increased during fermentation but decreased during storage, reaching a maximum value (14.8%–17.3%) at the end of fermentation. The trend of total amino acid content and total BAs content were similar to those of the degree of hydrolysis. The total amino acid content reached a maximum value (2.83–3.22 mg/mL) after 24 h of post-ripening. Fermented milk had the highest tyramine content, but it was always below 10 mg/L. The total BAs content in fermented milk during fermentation and storage ranged from 9.04 to 15.2 mg/L and 6.37 to 14.0 mg/L, respectively. These levels consistently remained below the threshold considered harmful to humans. The pH reduction rate, the total bacterial cell number, the degree of hydrolysis, and the total amino acid content in fermented milk all affected the formation and content of BAs. This study provides a foundation for assessing potential public health impact of BAs in fermented milk.
研究领域:
食品科学
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微生物学
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营养学
✓ 已验证
DOI
高影响因子
Journal of Functional Foods
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2024
·
IF 3.8
Zhenhua Yin,Juanjuan Zhang,Qingfeng Guo,Jiale Zhi,Xia Zhang,Wei Zhang,Lin Chen
Psoralea corylifolia polysaccharide (PPs) was the bioactive ingredient that conferred health benefits. In this study, simulated digestion and anaerobic fermentation models were employed to explore the digestion and fermentation characteristics of PPs and its effect on the intestinal microbiota. The results revealed that while the total and reducing sugar contents of PPs increased after simulated digestion, their molecular weight, monosaccharide composition, and overall structure remained unchanged, indicating that PPs was not degraded during digestion. On the other hand, during anaerobic fermentation, PPs was metabolized by intestinal microbiota, leading to the production of acetic acid and propionic acid, which subsequently reduced the pH of the fecal culture solution. Additionally, PPs modulated the composition of the intestinal flora, significantly decreasing the relative abundance of Proteobacteria while increasing the relative abundance of Bacteroidota and Firmicutes to varying degrees. This study highlighted the potential of PPs for development as functional foods and therapeutic agents.
研究领域:
食品科学
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微生物学
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营养学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 2
·307
·
IF 4.7
Yumeng Sui,Xiangao Li,Yuan Gao,Baohua Kong,Yitong Jiang,Qian Chen
Yeast strains are promising starters to compensate for the flavor deficiencies of reduced-salt dry sausages, but their influence on the bacterial community’s structure has not yet been clarified. In this study, the effect of separately inoculatingPichia kudriavzeviiMDJ1 (Pk) andDebaryomyces hanseniiHRB3 (Dh) on the bacterial community structure in reduced-salt dry sausage was investigated. The results demonstrated that the inoculation of two yeast strains significantly reduced the pH, and enhanced the total acid content, lactic acid bacteria (LAB) counts, and total bacterial counts of reduced-salt sausages after a 12-day fermentation (p< 0.05). Furthermore, high-throughput sequencing results elucidated that the inoculation of yeast strains significantly affected the bacterial composition of the dry sausages. Especially, the relative abundance of bacteria at the firmicute level in the Pk and Dh treatments exhibited a significant increase of 83.22% and 82.19%, respectively, compared to the noninoculated reduced-salt dry sausage treatment (Cr). The relative abundance ofLatilactobacillus, especiallyL. sakei(0.46%, 2.80%, 65.88%, and 33.41% for the traditional dry sausage (Ct), Cr, Pk, and Dh treatments, respectively), increased significantly in the reduced-salt sausages inoculated with two yeast strains. Our work demonstrates the dynamic changes in the bacterial composition of reduced-salt sausages inoculated with different yeast strains, which could provide the foundation for the in-depth study of fungi–bacteria interactions in fermented foods.Keywords:reduced-salt dry sausage;yeast inoculation;bacterial composition;high-throughput sequencing
研究领域:
食品科学
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微生物学
·
发酵技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
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