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Xu H, Li J, Chen X, Bi Y, Xu X. Storage stability evaluation of chicken seasoning by accelerating oil oxidation under different storage conditions. Food Res Int 2025; 201:115582. [PMID: 39849747 DOI: 10.1016/j.foodres.2024.115582] [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: 08/19/2024] [Revised: 11/25/2024] [Accepted: 12/28/2024] [Indexed: 01/25/2025]
Abstract
The effects of temperature, humidity, and UV irradiation on the accelerated oil oxidation of chicken seasoning (CS) were investigated, aiming to establish a method for evaluating its storage stability. Key oxidation indicators, such as peroxide value (POV), fatty acid profile, and volatile aldehydes, were measured to assess the degree of oil oxidation. The results indicated that oil oxidation of CS is not significantly accelerated by temperatures of 50-80 °C due to the inhibitory effects of the Maillard reaction. The effect of humidity on accelerating oil oxidation of chicken seasoning was insignificant, either, due to the high barrier properties of the packaging material. The oil oxidation rate was greatly accelerated by UV irradiation. However, the mechanism of photosensitive oxidation reaction is inconsistent with that of auto-oxidation reaction under actual storage conditions. Ultimately, UV irradiation combined with constant temperature storage was used to induce auto-oxidation of CS, and the suitable accelerating conditions were 18 h of UV irradiation, followed by 50 °C of constant temperature storage. The storage stability of 6 commercially available CS was successfully evaluated using this method. The established method provides a reliable approach for assessing the storage stability and shelf life of CS.
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Affiliation(s)
- Haoyu Xu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jun Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xiaowei Chen
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yanlan Bi
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; Food Laboratory of Zhongyuan, Luohe 462300, China.
| | - Xuebing Xu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd., Pudong New District, Shanghai 200137, China.
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Gu S, Gao J, Li Z, Zhang S, Wen C, Sun C, Yan W, Hou Z, Yang N, Li J. Comparative Analysis of Myofiber Characteristics, Shear Force, and Amino Acid Contents in Slow- and Fast-Growing Broilers. Foods 2024; 13:3997. [PMID: 39766940 PMCID: PMC11675930 DOI: 10.3390/foods13243997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2024] [Revised: 11/19/2024] [Accepted: 12/05/2024] [Indexed: 01/11/2025] Open
Abstract
Skeletal muscle fiber characteristics are pivotal in assessing meat quality. However, there is currently a lack of research precisely quantifying the total number of myofibers (TNM) of skeletal muscles. This study used Arbor Acres (AA) broilers and Wenchang (WC) chickens to determine the TNM of several skeletal muscles and the meat quality of the pectoralis major muscle (PM). The results showed that the TNMs of the PM in AA males and females were 935,363.64 ± 92,529.28 and 873,983.72 ± 84,511.28, respectively, significantly higher than those in WC (511,468.97 ± 73,460.81 and 475,371.93 ± 70,187.83) at 7 days of age (p < 0.01). In terms of gastrocnemius medialis in AA males and females, we recorded values of 207,551.43 ± 31,639.97 and 177,203.23 ± 28,764.01, showing a significant difference compared to the values observed in WC (146,313.03 ± 29,633.21 and 124,238.9 ± 20,136.95) (p < 0.01). Similarly, the levels of gastrocnemius lateralis exhibited a significant difference between AA and WC (p < 0.01). Furthermore, the essential, umami, and sweet amino acids were found to be significantly higher in WC compared to AA (p < 0.01). These findings offer valuable data and insights for accurately quantifying the TNM in livestock and for the development of further genetic breeding strategies for meat quality.
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Affiliation(s)
- Shuang Gu
- State Key Laboratory of Animal Biotech Breeding and Frontier Science Center for Molecular Design Breeding, China Agricultural University, Beijing 100193, China; (S.G.); (J.G.); (Z.L.); (S.Z.); (C.W.); (C.S.); (W.Y.); (Z.H.); (N.Y.)
- National Engineering Laboratory for Animal Breeding and Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural Affairs, Department of Animal Genetics and Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Jia Gao
- State Key Laboratory of Animal Biotech Breeding and Frontier Science Center for Molecular Design Breeding, China Agricultural University, Beijing 100193, China; (S.G.); (J.G.); (Z.L.); (S.Z.); (C.W.); (C.S.); (W.Y.); (Z.H.); (N.Y.)
- National Engineering Laboratory for Animal Breeding and Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural Affairs, Department of Animal Genetics and Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Zehao Li
- State Key Laboratory of Animal Biotech Breeding and Frontier Science Center for Molecular Design Breeding, China Agricultural University, Beijing 100193, China; (S.G.); (J.G.); (Z.L.); (S.Z.); (C.W.); (C.S.); (W.Y.); (Z.H.); (N.Y.)
- National Engineering Laboratory for Animal Breeding and Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural Affairs, Department of Animal Genetics and Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Shenbo Zhang
- State Key Laboratory of Animal Biotech Breeding and Frontier Science Center for Molecular Design Breeding, China Agricultural University, Beijing 100193, China; (S.G.); (J.G.); (Z.L.); (S.Z.); (C.W.); (C.S.); (W.Y.); (Z.H.); (N.Y.)
- National Engineering Laboratory for Animal Breeding and Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural Affairs, Department of Animal Genetics and Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Chaoliang Wen
- State Key Laboratory of Animal Biotech Breeding and Frontier Science Center for Molecular Design Breeding, China Agricultural University, Beijing 100193, China; (S.G.); (J.G.); (Z.L.); (S.Z.); (C.W.); (C.S.); (W.Y.); (Z.H.); (N.Y.)
- National Engineering Laboratory for Animal Breeding and Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural Affairs, Department of Animal Genetics and Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
- Sanya Institute of China Agricultural University, Sanya 572025, China
| | - Congjiao Sun
- State Key Laboratory of Animal Biotech Breeding and Frontier Science Center for Molecular Design Breeding, China Agricultural University, Beijing 100193, China; (S.G.); (J.G.); (Z.L.); (S.Z.); (C.W.); (C.S.); (W.Y.); (Z.H.); (N.Y.)
- National Engineering Laboratory for Animal Breeding and Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural Affairs, Department of Animal Genetics and Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
- Sanya Institute of China Agricultural University, Sanya 572025, China
| | - Wei Yan
- State Key Laboratory of Animal Biotech Breeding and Frontier Science Center for Molecular Design Breeding, China Agricultural University, Beijing 100193, China; (S.G.); (J.G.); (Z.L.); (S.Z.); (C.W.); (C.S.); (W.Y.); (Z.H.); (N.Y.)
- National Engineering Laboratory for Animal Breeding and Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural Affairs, Department of Animal Genetics and Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
- Sanya Institute of China Agricultural University, Sanya 572025, China
| | - Zhuocheng Hou
- State Key Laboratory of Animal Biotech Breeding and Frontier Science Center for Molecular Design Breeding, China Agricultural University, Beijing 100193, China; (S.G.); (J.G.); (Z.L.); (S.Z.); (C.W.); (C.S.); (W.Y.); (Z.H.); (N.Y.)
- National Engineering Laboratory for Animal Breeding and Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural Affairs, Department of Animal Genetics and Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
- Sanya Institute of China Agricultural University, Sanya 572025, China
| | - Ning Yang
- State Key Laboratory of Animal Biotech Breeding and Frontier Science Center for Molecular Design Breeding, China Agricultural University, Beijing 100193, China; (S.G.); (J.G.); (Z.L.); (S.Z.); (C.W.); (C.S.); (W.Y.); (Z.H.); (N.Y.)
- National Engineering Laboratory for Animal Breeding and Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural Affairs, Department of Animal Genetics and Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
- Sanya Institute of China Agricultural University, Sanya 572025, China
| | - Junying Li
- State Key Laboratory of Animal Biotech Breeding and Frontier Science Center for Molecular Design Breeding, China Agricultural University, Beijing 100193, China; (S.G.); (J.G.); (Z.L.); (S.Z.); (C.W.); (C.S.); (W.Y.); (Z.H.); (N.Y.)
- National Engineering Laboratory for Animal Breeding and Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural Affairs, Department of Animal Genetics and Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
- Sanya Institute of China Agricultural University, Sanya 572025, China
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Song C, Xie J, Pan Y. System sensory analysis of yogurt based on texture analyzer. J Dairy Sci 2024:S0022-0302(24)01375-4. [PMID: 39647621 DOI: 10.3168/jds.2024-25703] [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: 09/13/2024] [Accepted: 11/06/2024] [Indexed: 12/10/2024]
Abstract
System sensory analysis of yogurt plays a crucial role in the research and development of new yogurt products. This study developed a sensory evaluation system for yogurt, encompassing hardness, ductility, viscosity, cohesiveness, silkiness, and stickiness. The system simulates human sensory evaluation based on the measurement principles of a texture analyzer, offering an intuitive, user-friendly, and data-efficient method. This provides a practical and systematic approach for the diverse development of the yogurt industry. In addition, using yogurt fortified with yam polysaccharide (YP) and auricularia auricula polysaccharide (AAP), which have nutritional and medicinal value, the study found that adding AAP alone improved the texture by reducing the hardness, ductivity, and cohesiveness while increasing the viscosity, silkiness, and stickiness compared with YP. Furthermore, the increased cohesiveness in yogurt at a WGS:AAP:YP ratio of 1:2:2 was linked to higher AAP content, while the reduced hardness and ductility at a ratio of 2:2:1 were associated with lower YP content. After 28 d of low-temperature storage, the decreased hardness, ductility, and cohesiveness, along with the increased viscosity, silkiness, stickiness in yogurt, were closely tied to the reduced YP content. This study enhances the convenience and safety of assessing sensory quality changes in yogurt due to added nutritional components during the development of new yogurt products.
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Affiliation(s)
- Chunbo Song
- Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo, Zhejiang 315100, China.
| | - Jing Xie
- Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo, Zhejiang 315100, China
| | - Yongjian Pan
- Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo, Zhejiang 315100, China
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Kar S, Sutar PP. Shelf life prediction of dried garlic powder under accelerated storage conditions. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:996-1005. [PMID: 36908340 PMCID: PMC9998771 DOI: 10.1007/s13197-022-05431-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/11/2022] [Accepted: 03/15/2022] [Indexed: 10/18/2022]
Abstract
The shelf life of dried garlic powder packaged in high-density polyethylene (HDPE), low-density polyethylene (LDPE), and aluminum laminated pouch (ALP) under accelerated storage temperature (5° to 40 °C) and humidity (70-90% RH) conditions, was predicted using GAB mathematical model. The water activity value reduced significantly from 0.83 to 0.31 as the moisture content reduced. The temperature had a negative effect on color change and the lightness value and whiteness index of garlic powder significantly decreased from 62.21 to 56.06 and 50.67 to 44.91 respectively, when temperature increased from 70° to 90° C. The storage life of garlic powder was 24, 78 and 210 days in LDPE, HDPE, and ALP, respectively under domestic storage conditions (40 °C, 90% RH). Therefore, under industrial storage conditions (5 °C, 70% RH), garlic could be preserved for 1.32, 4.30 and 7.28 years in LDPE, HDPE and ALP, respectively.
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Affiliation(s)
- Sudarshanna Kar
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, 769008 India
| | - P. P. Sutar
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, 769008 India
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Xu HY, Chen XW, Li J, Bi YL. Approach to evaluate the sensory quality deterioration of chicken seasoning using characteristic oxidation indicators. Food Chem X 2023; 17:100564. [PMID: 36845492 PMCID: PMC9944985 DOI: 10.1016/j.fochx.2023.100564] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 12/16/2022] [Accepted: 01/05/2023] [Indexed: 01/09/2023] Open
Abstract
Sensory quality deterioration of chicken seasoning was investigated using physicochemical properties, gas chromatography-mass spectrometry (GC-MS) and descriptive sensory analysis to approach an evaluation of the chicken seasoning deterioration. It was found that both peroxide value (POV) and total oxidation value (TOTOX) increased with the chicken seasoning deterioration, suggesting a dominant of the lipid oxidation in the sensory quality deterioration of chicken seasoning. Moreover, a continuously decreasing linoleic acid and contradictory increasing in volatile aldehydes (specifically for hexanal) indicated as characteristic oxidation indicators to evaluate the sensory quality deterioration. PLSR results further elucidated that the evolution of aldehydes was highly correlated with sensory quality deterioration. These results suggest the POV, TOTOX and hexanal as valuable indicators and provide a novel approach to quality and rapidly evaluate the sensory quality deterioration of chicken seasoning.
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Affiliation(s)
- Hao-Yu Xu
- Lipid Technology and Engineering, College of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, Henan Province, PR China
| | - Xiao-Wei Chen
- Lipid Technology and Engineering, College of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, Henan Province, PR China
| | - Jun Li
- Lipid Technology and Engineering, College of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, Henan Province, PR China
| | - Yan-Lan Bi
- Lipid Technology and Engineering, College of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, Henan Province, PR China
- Food Laboratory of Zhongyuan, Henan University of Technology, Zhengzhou 450001, PR China
- Corresponding author at: Lipid Technology and Engineering, College of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, Henan Province, PR China.
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