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Yang J, Shi S, Wang P, Li GP, Wang HY, Wu WL, Luo Z, Gao QY, Liu ZD. Effect of cooking methods on flavor profiles of Xuanwei Ham: Analytical insights into aromatic composition and sensory attributes. Food Chem X 2024; 23:101713. [PMID: 39239532 PMCID: PMC11375241 DOI: 10.1016/j.fochx.2024.101713] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2024] [Revised: 07/17/2024] [Accepted: 08/01/2024] [Indexed: 09/07/2024] Open
Abstract
To examine flavor variations in Xuanwei ham due to different cooking methods, we selected one-year cured Xuanwei ham and applied four techniques: dry frying (DF), baking (BA), steaming (ST), and boiling (BO). Organoleptic evaluation revealed ST received the highest overall sensory score. High-performance liquid chromatography (HPLC) revealed that the total nucleotide content was significantly different (P < 0.05), lactic acid predominated the measured organic acids. Solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and chromatography-electronic nose (GC-E-Nose) data indicated that ST resulting in significantly higher total volatile compounds than the other methods (P < 0.05). SPME-GC-MS detected 55 volatile compounds, and 12 characteristic flavor substances were identified using orthogonal partial least squares discriminant analysis (OPLS-DA) (VIP > 1). This study aimed to support comprehensive research on the flavor characteristics of cooked Xuanwei ham and guide the selection of appropriate processing methods.
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Affiliation(s)
- Jing Yang
- Food Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi, Tibet 860000, China
- Key Laboratory of Tibetan Medicine Resources Conservation and Utilization of Tibet Autonomous Region, Xizang Agriculture and Animal Husbandry University, Nyingchi of Xizang 860000, China
| | - Shu Shi
- Chongqing Vocational Institute of Tourism, Chongqing 409000, China
| | - Ping Wang
- Food Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi, Tibet 860000, China
| | - Gui Peng Li
- Food Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi, Tibet 860000, China
| | - Huai Yao Wang
- Yunnan Yiji Food Co., Wuhua Kunming, Yunnan 650000, China
| | - Wen Liang Wu
- School of Information Engineering, Northwest A&F University, Shaanxi, Yangling 712100, China
| | - Zhang Luo
- Food Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi, Tibet 860000, China
| | - Qian Yang Gao
- Food Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi, Tibet 860000, China
| | - Zhen Dong Liu
- Food Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi, Tibet 860000, China
- Key Laboratory of Tibetan Medicine Resources Conservation and Utilization of Tibet Autonomous Region, Xizang Agriculture and Animal Husbandry University, Nyingchi of Xizang 860000, China
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2
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Zhang J, Luan D. Microwave Heating Characteristics on Lipid Quality in Sterilized Rainbow Trout ( Oncorhynchus mykiss) Using Designed Heating Processing. Foods 2024; 13:2727. [PMID: 39272493 PMCID: PMC11394339 DOI: 10.3390/foods13172727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2024] [Revised: 08/23/2024] [Accepted: 08/26/2024] [Indexed: 09/15/2024] Open
Abstract
The aim of this study was to simulate microwave heating characteristics to investigate the lipid quality in rainbow trout, including the impact of the heating rate, maximum temperature, and thermal processing level on the extent of lipid oxidation and on the fatty acid extraction coefficient. Increasing F0 from 3 to 6 min improved fatty acid retention at high heating rates but led to a decrease in the measured results at low heating rates. Elevated thermal processing levels and maximum temperatures were observed to intensify the oxidation. At F0 = 3 min, an increase in maximum temperature led to an increase in the total lipid extraction coefficient but a decrease in the fatty acid extraction coefficient. However, an increase in maximum temperature resulted in a decrease in both extraction coefficients when F0 was 6 min. The coefficient spectra of fatty acid extraction obtained from the microwave and traditional heat treatments showed nonparallel trends, confirming the presence of non-thermal effects during microwave thermal processing. In conclusion, compared to conventional heat treatment methods, microwave processing has significant potential for enhancing the lipid quality of ready-to-eat rainbow trout products and effectively reducing production costs.
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Affiliation(s)
- Ji Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Donglei Luan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China
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3
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Zhou Y, Ma Y, Ma Z, Ma Q, Li Z, Wang S. Theoretical exploration of the phenolic compounds' inhibition mechanism of heterocyclic aromatic amines in roasted beef patties by density functional theory. Food Res Int 2024; 186:114394. [PMID: 38729737 DOI: 10.1016/j.foodres.2024.114394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2024] [Revised: 04/16/2024] [Accepted: 04/20/2024] [Indexed: 05/12/2024]
Abstract
The ability of spices (bay leaf, star anise, and red pepper) and their characteristic phenolic compounds (quercetin, kaempferol, and capsaicin) to inhibit Heterocyclic aromatic amines (HAAs) in roasted beef patties were compared. Density functional theory (DFT) was used to reveal phenolic compounds interacting with HAAs-related intermediates and free radicals to explore possible inhibitory mechanisms for HAAs. 3 % red chili and 0.03 % capsaicin reduced the total HAAs content by 57.09 % and 68.79 %, respectively. DFT demonstrated that this was due to the stronger interaction between capsaicin and the β-carboline HAAs intermediate (Ebind = -32.95 kcal/mol). The interaction between quercetin and phenylacetaldehyde was found to be the strongest (Ebind = -17.47 kcal/mol). Additionally, DFT indicated that capsaicin reduced the carbonyl content by transferring hydrogen atoms (HAT) to eliminate HO·, HOO·, and carbon-centered alkyl radicals. This study provided a reference for the development of DFT in the control of HAAs.
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Affiliation(s)
- Yajun Zhou
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yongliang Ma
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Zhiyuan Ma
- Baishan Institute of Science and Technology, Baishan 134300, Jinlin, China
| | - Qingshu Ma
- National Drinking Water Product Quality Supervision and Inspection Center, Baishan 134300, Jinlin, China
| | - Zongping Li
- National Drinking Water Product Quality Supervision and Inspection Center, Baishan 134300, Jinlin, China
| | - Shujie Wang
- College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China.
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Zhou Y, Zhai S, Yao G, Li J, Li Z, Ma Z, Ma Q. Formation and prediction of heterocyclic amines and N-nitrosamines in smoked sausages using back propagation artificial neural network. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4083-4096. [PMID: 38323696 DOI: 10.1002/jsfa.13291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/04/2023] [Revised: 11/11/2023] [Accepted: 12/26/2023] [Indexed: 02/08/2024]
Abstract
BACKGROUND Heterocyclic amines (HAs) and N-nitrosamines (NAs) are formed easily during the thermal processing of food, and epidemiological studies have demonstrated that consuming HAs and NAs increases the risk of cancer. However, there are few studies on the application of back propagation artificial neural network (BP-ANN) models to simultaneously predict the content of HAs and NAs in sausages. This study aimed to investigate the effects of cooking time and temperature, smoking time and temperature, and fat-to-lean ratio on the formation of HAs and NAs in smoked sausages, and to predict their total content based on the BP-ANN model. RESULTS With an increase in processing time, processing temperature and fat ratio, the content of HAs and NAs in smoked sausages increased significantly, while the content of HA precursors and nitrite residues decreased significantly. The optimal network topology of the BP-ANN model was 5-11-2, the correlation coefficient values for training, validation, testing and all datasets were 0.99228, 0.99785, 0.99520 and 0.99369, respectively, and the mean squared error value of the best validation performance was 0.11326. The bias factor and the accuracy factor were within acceptable limits, and the predicted values approximated the true values, indicating that the model has good predictive performance. CONCLUSION The contents of HAs and NAs in smoked sausages were significantly influenced by the cooking conditions, smoking conditions and fat ratio. The BP-ANN model has high application value in predicting the contents of HAs and NAs in sausages, which provides a theoretical basis for the suppression of carcinogen formation. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Yajun Zhou
- College of Food Science and Engineering, Jilin University, Changchun, China
| | - Shimin Zhai
- College of Food Science and Engineering, Jilin University, Changchun, China
| | - Guangming Yao
- College of Food Science and Engineering, Jilin University, Changchun, China
| | - Jihong Li
- College of Food Science and Engineering, Jilin University, Changchun, China
| | - Zongping Li
- National Drinking Water Product Quality Supervision and Inspection Center, Jilin, China
| | - Zhiyuan Ma
- High-tech Industry Promotion Center, Jilin, China
| | - Qingshu Ma
- National Drinking Water Product Quality Supervision and Inspection Center, Jilin, China
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Li M, Wang P, Zhang X, Wang H, Li K, Bai Y. Development of a Modified QuEChERS Method Based on Magnetic Multi-Walled Carbon Nanotubes as a Clean-Up Adsorbent for the Analysis of Heterocyclic Aromatic Amines in Braised Sauce Beef. Foods 2022; 12:foods12010138. [PMID: 36613354 PMCID: PMC9818259 DOI: 10.3390/foods12010138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 12/18/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022] Open
Abstract
Heterocyclic aromatic amines (HAAs) generated during the cooking of meats cause adverse effects on human health. The purpose of the current research was to develop a modified QuEChERS (Quick, Easy, Cheap, Effective, Rugged, Safe) method using magnetic multi-walled carbon nanotubes (Fe3O4-MWCNTs) as clean-up adsorbents for the rapid determination of HAAs in braised sauce beef. The significant parameters in extraction and clean-up processes were screened and optimized. Under optimal conditions, the LODs ranged from 3.0 ng/g to 4.2 ng/g. The recoveries (78.5−103.2%) and relative standard deviations RSDs (<4.6%) of five HAAs were obtained. These are in accordance with the validation criteria (recovery in the range of 70−120% with RSD less than 20%). Compared with conventional clean-up adsorbents (PSA or C18), Fe3O4-MWCNTs displayed equivalent or better matrix removal efficiency, while making the pretreatment process easier and more time-saving through magnetic separation. Less usage of adsorbent makes the method possess another advantage of being lower in cost per sample. The method developed was successfully applied to analyze real samples collected from local deli counters, demonstrating Fe3O4-MWCNTs could be considered as an effective alternative adsorbent with great potential in the QuEChERS process.
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Affiliation(s)
- Min Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
| | - Pengxiang Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
| | - Xu Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
| | - Hongyu Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
| | - Ke Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
- Correspondence:
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Deng P, Chen Y, Xie S, Xue C, He Z, Chen Q, Wang Z, Qin F, Chen J, Zeng M. Accumulation of Heterocyclic Amines and Advanced Glycation End Products in Various Processing Stages of Plant-Based Burgers by UHPLC-MS/MS. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:14771-14783. [PMID: 36374967 DOI: 10.1021/acs.jafc.2c06393] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
The accumulation of heterocyclic amines (HAs) and advanced glycation end products (AGEs) during different processing stages was investigated in commercial raw materials to plant-based hamburger meats (PBHMs). Principal component analysis (PCA) was performed to explore the difference between the samples of each processing stage. The total free HA level accumulated from 4.74-6.63 ng/g in raw plant proteins to 5.81-20.23 ng/g in textured vegetable proteins after extrusion. The concentration of MeAαC increased from 29.23 ± 3.50 to 59.44 ± 0.26 ng/g, resulting in an accumulation of the total protein-bound HAs after cooking at 160 °C for 6 min, but the MeAαC content decreased to 42.26 ± 0.11 ng/g when the heating duration was prolonged to 12 min. An evident accumulation of AGEs was observed during the thermal home-processing of PBHM. The total levels for all HAs were 381.30 and 160.30 ng/g in roast beef patty (RBP) and PBHM, respectively, with RBP having a better amino acid composition pattern. These results may reveal the target processing stage, which should be paid attention to for the inhibition of Maillard reaction derivative harmful products (MRDHPs) in plant-based meat products.
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Affiliation(s)
- Peng Deng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Yang Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Siying Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Chaoyi Xue
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Qiuming Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
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7
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The impact of sous vide braising on the sensory characteristics and heterocyclic amines contents of braised chicken. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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8
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Gumus D, Kizil M. Reduction of heterocyclic aromatic amines formation in chicken thigh meat by
Vaccinium myrtillus
L. extract. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Damla Gumus
- Department of Nutrition and Dietetics, Faculty of Health Sciences Hacettepe University Sihhiye Ankara Turkey
| | - Mevlude Kizil
- Department of Nutrition and Dietetics, Faculty of Health Sciences Hacettepe University Sihhiye Ankara Turkey
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9
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Formation of heterocyclic aromatic amines in spiced pork shoulder: Effects of heat treatment parameters and number of soup cycles. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104382] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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10
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Wang Q, Li J, Li K, Li C. Effects of turmeric on reducing heterocyclic aromatic amines in Chinese tradition braised meat products and the underlying mechanism. Food Sci Nutr 2021; 9:5575-5582. [PMID: 34646527 PMCID: PMC8498065 DOI: 10.1002/fsn3.2518] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 07/23/2021] [Accepted: 07/30/2021] [Indexed: 11/08/2022] Open
Abstract
Braised meat products are kinds of popular traditional meat food in China. However, current data on the formation of Amino-carboline congeners Heterocyclic aromatic amines (HAAs) and the inhibitory methods in braised meat products are limited. In the present study, the inhibition effect of turmeric and curcumin on the formation of β-carboline heterocyclic aromatic amines in braised meat were investigated. And the preliminary mechanism of curcumin inhibiting the formation of β-carboline heterocyclic amines was also explored in the chemical model. The results indicated that 5% of turmeric could significantly inhibit the formation of harman (94.8%) and norharman (49.56%) in braised meat, and curcumin was one of the key active compound accounting for this effect. In the tryptophan model, 0.05 mmol of curcumin significantly inhibited the formation of norharman and harman by over 70% (p < .05). Further investigation indicated that curcumin inhibited the formation of β-carboline heterocyclic amines mainly by inhibiting the formation of carbonyl compounds and 1,2,3,4-Tetrahydro-β-carboline-3-carboxylic acid and scavenging β-carboline HAAs. These results could provide a natural spice-based method for reducing heterocyclic aromatic amines in Chinese tradition braised meat products.
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Affiliation(s)
- Qiang Wang
- College of Food Science and TechnologyHuazhong Agricultural UniversityWuhanChina
| | - Jin Li
- College of Food Science and TechnologyHuazhong Agricultural UniversityWuhanChina
| | - Kaikai Li
- College of Food Science and TechnologyHuazhong Agricultural UniversityWuhanChina
- Key Laboratory of Environment Correlative Food ScienceMinistry of EducationHuazhong Agricultural UniversityWuhanChina
| | - Chunmei Li
- College of Food Science and TechnologyHuazhong Agricultural UniversityWuhanChina
- Key Laboratory of Environment Correlative Food ScienceMinistry of EducationHuazhong Agricultural UniversityWuhanChina
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