Analysis of key precursor peptides and flavor components of flaxseed derived Maillard reaction products based on iBAQ mass spectrometry and molecular sensory science

The co-fermentation of Actinomucor elegans and Monascus purpureus for the production of meat flavor with soybean protein

This study aimed to prepare meat flavor essence through Monascus purpureus and Actinomucor elegans co-fermentation. The optimal fermentation conditions were determined based on the changes in physicochemical properties during the fermentation process, combined with sensory evaluation. Subsequently, the flavor components of the meat flavor essence were analyzed through solid phase microextraction after undergoing the Maillard reaction from the fermentation broth. Gas chromatography-mass spectrometry analysis identified 62 volatile compounds, among which 25 aroma-active substances were detected by aroma extraction dilution analysis/gas chromatography-olfactometry. By calculating the odor activity values (OAVs), seven aroma-active compounds with OAVs > 1 were identified as the most significant contributors to the aroma. Through aroma reconstitution and omission experiments, the accuracy of these key flavor compounds was verified, elucidating each substance's contribution to the essence's overall aroma. This study serves as a foundation for future investigations into the correlation between the flavor of fermented flavorings and their precursor substances, optimizing the mixed-culture fermentation process and enhancing the quality of meat flavor essences.

Nutritional and antioxidative characterization, antimicrobial and sensorial stability of flaxseed powder supplemented mutton patties

Oxidative stress and microbial growth deteriorate food quality and cause safety risks. Therefore, the present study was investigated to explore the nutritional, sensorial, anti-oxidative and anti-microbial attributes of flaxseed powder (FP) supplemented at 2-8 % (i.e., T1-T4) level in mutton patties. Among extracts, the aqueous flaxseed extracts exhibited the highest total phenolic contents (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) activities i.e., 275 mg GAE/g, 75 % and 57 mg/g, respectively. The results exhibited significant increase (p < 0.05) in protein, and ash contents from 10.7 to 20.6 and 1.3-2.4 (g/100 g) on addition of FP at 2-8 % in mutton patties, respectively. Likewise, the mutton patties exhibited significant (p < 0.05) decrease in pH and thiobarbituric acid reactive substances (TBARS) of T1-T4 from 7.1 to 3.4 and 317-46 than control i.e., 6.64-4.12 and 453.75-563 at 0-16 days. Among color of mutton patties, L ⁎ values decreased from 37 to 25, while, b ⁎ values increased from 10 to 13 on addition of 2-8 % FP in mutton patties at 0-16 days for T1-T4, respectively. A significant decrease (p < 0.05) in total plate counts (TPC), Salmonella and E. coli of mutton patties was recorded in T0-T4 from 4.2 to 2.8, 0.8-0.3, and 2.1-0.3, respectively at 16th day of storage, respectively. Sensory experts rated the T1 (i.e., 2 % FP supplemented mutton patties) owing to their best sensory scores and overall acceptability. Conclusively, owing to better potential of FP in improving the nutritional and microbial quality of mutton patties, the study further suggests its ability to act as a novel functional ingredient of choice in shelf-life extension of other food products.

Effect of Flaxseed Addition on the Quality and Storage Stability of Sesame Paste

The flaxseed-sesame paste (FSP) was prepared by mixing the heat-treated flaxseed and sesame seeds in different proportions and grinding them in a colloid mill to obtain a FSP. In this study, flaxseed was added to sesame paste (SP) at different addition to assess its effect on the rheological properties, textural properties, and particle size. The effect of flaxseed addition on lipid oxidation and volatile aldehydes and ketones during storage of SP was investigated by accelerated oxidation experiments (63°C, 60 days). Notably, the addition of all different additions of flaxseed increased the linolenic acid content, and also enhanced the hardness, cohesiveness, and viscosity of SP. However, it increased the rate of lipid oxidation in SP during storage, mainly in the form of higher acid value (AV) and malondialdehyde (MDA) content. The content of volatile aldehydes and ketones from lipid oxidation increased significantly with storage time. It was found by using cluster analysis that mixing flaxseed with SP at a ratio of 20 g/100 g had little effect on its storage stability, the sample had a higher overall quality than the addition of 40 g/100 g flaxseed, and its linolenic acid content was 18.7 times higher than that of the SP. Collectively, the results indicated that the addition of flaxseed at an appropriate proportion might be a feasible way to prepare the functional formulated SP.