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Luo J, Frank D, Arcot J. Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood. Food Chem X 2024; 22:101400. [PMID: 38736984 PMCID: PMC11088277 DOI: 10.1016/j.fochx.2024.101400] [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: 02/12/2024] [Revised: 04/14/2024] [Accepted: 04/17/2024] [Indexed: 05/14/2024] Open
Abstract
This review summarises current knowledge of the molecular basis for flavour profiles of popular seafood types (crustacean (crab, lobster, prawn, etc.), mollusc (oyster, squid, etc.), oily fish (salmon, sardine, etc.) and white fish (barramundi, turbot, etc.)), and provides a foundation for formulating improved plant-based seafood alternative (PBSA) flavours. Key odour-active volatile molecules were identified from a systematic review of published olfactometry studies and taste-active compounds and macronutrient profiles of different seafood species and commercial PBSAs from nutrition databases were compared. Ingredients commonly used in commercial BPSAs and new potential sources of flavouring agents are evaluated. While significant challenges in replicating seafood flavour and texture remain, this review provides some insights into how plant-based ingredients could be applied to improve the acceptability of PBSAs.
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Affiliation(s)
- Jiaqiang Luo
- Food and Health, School of Chemical Engineering, Faculty of Engineering, UNSW Sydney, Kensington, NSW 2052, Australia
| | | | - Jayashree Arcot
- Food and Health, School of Chemical Engineering, Faculty of Engineering, UNSW Sydney, Kensington, NSW 2052, Australia
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2
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Tanimoto S, Hirata Y, Ishizu S, Wang R, Furuta A, Mabuchi R, Okada G. Changes in the Quality and Microflora of Yellowtail Seriola quinqueradiata Muscles during Cold Storage. Foods 2024; 13:1086. [PMID: 38611390 PMCID: PMC11012079 DOI: 10.3390/foods13071086] [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: 02/23/2024] [Revised: 03/20/2024] [Accepted: 03/27/2024] [Indexed: 04/14/2024] Open
Abstract
We evaluated the changes in the quality and microflora of yellowtail flesh cold-stored until spoilage. Based on the sensory evaluation, odor palatability was deemed unacceptable for dark muscle (DM) and the dorsal part of the ordinary muscle (OD) after >10 days and 14 of storage, respectively. Log 7 CFU/g in DM as well as OD was obtained on days 10 (Aeromonas spp.) and 14 (Enterobacteriaceae and Pseudomonas spp.) of storage, whereas log 5 (Brocothrix thermosphacta) and 6 (H2S-producing bacteria) CFU/g in them were obtained on day 14 of storage. In these bacteria, the viable bacterial counts of Pseudomonas spp. and Aeromonas spp. in DM were significantly higher than those in OD only at some storage times. Amplicon sequencing revealed that in both muscles, Pseudomonas became predominant after storage, with greater than 90% recorded after more than 10 days of storage. The relative abundances of Acinetobacter, Unclassified Gammaproteobacter, and Shewanella were relatively high in both muscles after more than 10 days of storage; however, these values were less than 5%. Ethyl butyrate in the OD and DM and 2,3-butanedione in the OD were first detected on days 14 and 10 of storage, respectively. Acetoin in the OD increased by 81-fold after 14 days of storage and was significantly increased in the DM after more than 10 days compared with the amount detected pre-storage. Volatiles, such as (E)-2-pentenal in the OD and 1-pentanol in the DM, decreased and increased linearly, respectively, throughout the 14-day storage period. Altogether, these volatile components may cause quality deterioration due to spoilage and/or lipid oxidation during cold storage of the OD and DM.
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Affiliation(s)
- Shota Tanimoto
- Faculty of Regional Development, Prefectural University of Hiroshima, Hiroshima 734-0003, Japan; (A.F.); (G.O.)
| | - Yuka Hirata
- Faculty of Human Culture and Science, Prefectural University of Hiroshima, Hiroshima 734-0003, Japan;
| | - Shinta Ishizu
- Graduate School of Comprehensive Scientific Research, Prefectural University of Hiroshima, Shobara 734-0003, Japan; (S.I.); (R.W.)
| | - Run Wang
- Graduate School of Comprehensive Scientific Research, Prefectural University of Hiroshima, Shobara 734-0003, Japan; (S.I.); (R.W.)
| | - Ayumi Furuta
- Faculty of Regional Development, Prefectural University of Hiroshima, Hiroshima 734-0003, Japan; (A.F.); (G.O.)
| | - Ryota Mabuchi
- Faculty of Bioresource Sciences, Prefectural University of Hiroshima, Shobara 727-0023, Japan;
| | - Genya Okada
- Faculty of Regional Development, Prefectural University of Hiroshima, Hiroshima 734-0003, Japan; (A.F.); (G.O.)
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3
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Pereira MJ, Pintado M, Brazinha C, Crespo J. Recovery of Valuable Aromas from Sardine Cooking Wastewaters by Pervaporation with Fractionated Condensation: Matrix Effect and Model Validation. MEMBRANES 2022; 12:988. [PMID: 36295747 PMCID: PMC9611368 DOI: 10.3390/membranes12100988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 10/07/2022] [Accepted: 10/08/2022] [Indexed: 06/16/2023]
Abstract
Due to the lack of studies addressing the influence of real food matrices on integrated organophilic pervaporation/fractionated condensation processes, the present work analyses the impact of the real matrix of sardine cooking wastewaters on the fractionation of aromas. In a previous study, a thermodynamic/material balance model was developed to describe the integrated pervaporation-a fractionated condensation process of aroma recovery from model solutions that emulate seafood industry aqueous effluents, aiming to define the best conditions for off-flavour removal. This work assesses whether the previously developed mathematical model, validated only with model solutions, is also applicable in predicting the fractionation of aromas of different chemical families from real effluents (sardine cooking wastewaters), aiming for off-flavour removals. It was found that the food matrix does not influence substantial detrimental consequences on the model simulations, which validates and extends the applicability of the model.
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Affiliation(s)
- M. João Pereira
- LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, FCT NOVA, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal
| | - Manuela Pintado
- CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal
| | - Carla Brazinha
- LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, FCT NOVA, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal
| | - João Crespo
- LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, FCT NOVA, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal
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4
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The identification of biotransformation pathways for removing fishy malodor from Bangia fusco-purpurea using fermentation with Saccharomyces cerevisiae. Food Chem 2022; 380:132103. [DOI: 10.1016/j.foodchem.2022.132103] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 12/26/2021] [Accepted: 01/05/2022] [Indexed: 01/15/2023]
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5
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Rapid Production of Fish Sauce from the Internal Organs of White Sturgeon, Acipenser transmontanus Richardson, 1836. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8050238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
The internal organs of white sturgeon in Miyazaki Prefecture are discarded during processing. Therefore, we tried to produce fish sauce using a short-term manufacturing method. The minced internal organs were autolyzed by endogenous proteases at 50 °C. During autolysis, the protein contents of the supernatant and precipitate after centrifugation were analyzed by the Kjeldahl method, and the protein size was monitored by SDS-PAGE. This analysis showed that the extraction rate was about 60% after treatment at 50 °C for 24 h. The major bands at 200 kDa, 43 kDa, and 40 kDa detected before the start of the treatment gradually disappeared over time. Fifteen components were detected as the main volatile components. These components increased sharply and then decreased during incubation at 50 °C for 24 h. The fish sauce produced had a good aroma after incubation at 50 °C for 72 h.
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6
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Nie J, Fu X, Wang L, Xu J, Gao X. A systematic review of fermented Saccharina japonica: Fermentation conditions, metabolites, potential health benefits and mechanisms. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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7
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Clean Technologies for Production of Valuable Fractions from Sardine Cooking Wastewaters: An Integrated Process of Flocculation and Reverse Osmosis. CLEAN TECHNOLOGIES 2022. [DOI: 10.3390/cleantechnol4020016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The increase in environmental consciousness and stricter regulations has motivated industries to seek sustainable technologies that allow valorising wastewaters, contributing to the profitability of overall processes. Canning industry effluents, namely sardine cooking wastewater, have a high organic matter load, containing proteins and lipids. Their untreated discharge has a negative environmental impact and an economic cost. This work aims to design an integrated process that creates value with the costly sardine cooking wastewater effluent. The research strategy followed evaluates coagulation/flocculation technologies as pre-treatment of the sardine cooking wastewater followed by reverse osmosis. Two different added-value products were obtained: a solid fraction rich in proteins, lipids (above 20%), and aromas that might be used for feed/pet/aquaculture applications and, from the processing of the resultant aqueous stream by reverse osmosis, a natural flavouring additive, which can be applied in food/feed. Additionally, the permeate from reverse osmosis presents a much lower organic load than the original raw material, which may be reused in the overall process (e.g., as water for washings) or discharged at a lower cost, with environmental benefits and economic savings.
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Pereira M, Brazinha C, Crespo J. Pervaporation recovery of valuable aromas from by-products of the seafood industry: Modelling of fractionated condensation for off-flavour removal. Sep Purif Technol 2022. [DOI: 10.1016/j.seppur.2022.120441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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9
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Ye B, Li J, Xu L, Liu H, Yang M. Metabolomic Effects of the Dietary Inclusion of Hermetia illucens Larva Meal in Tilapia. Metabolites 2022; 12:metabo12040286. [PMID: 35448473 PMCID: PMC9032204 DOI: 10.3390/metabo12040286] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 03/10/2022] [Accepted: 03/18/2022] [Indexed: 12/02/2022] Open
Abstract
Black soldier fly (Hermetia illucens) larvae meal have been used as feed protein supplements in fish feed, but few researches have investigated the metabolomic effects of Hermetia illucens larvae meal supplements. Therefore, the metabolic effects on Nile tilapia were investigated by replacing 5%, 10%, and 20% of the dietary soybean meal in the basal diet with Hermetia illucens larvae meal, respectively. This study shows that 20% H. illucens larvae meal feed could promote tilapia average daily gain of upto 5.03 ± 0.18 g (mean ± SEM). It was found that the tricarboxylic acid cycle efficiency was improved by activating the enzymes of mitochondrial isocitrate dehydrogenase, NAD-malate dehydrogenase, succinate dehydrogenase, pyruvate dehydrogenase, and α-ketoglutarate dehydrogenase, which then increased the output of ATP and NADH. Furthermore, amino acid and protein biosynthesis was boosted by enhanced glutamine synthetase and glutamate synthase. In particular, GSH increased with increased H. illucens larvae meal. Unsaturated fatty acid biosynthesis was stimulated by higher levels of fatty acid synthase and acetyl CoA carboxylase. Additionally, there was no significant change in lipase levels. Thus, the higher acetyl Co-A content was primarily involved in fatty acid biosynthesis and energy metabolism. Flavor substances, such as nonanal and 2-methyl-3-furanthiol, also accumulated with the addition of H. illucens larvae meal, which increased the umami taste and meat flavor. Additionally, the flavor of tilapia was improved owing to a decrease in trimethylamine content, which causes an earthy and fishy taste. This study uncovers a previously unknown metabolic effect of dietary H. illucens larvae meal on Nile tilapia.
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Affiliation(s)
- Bo Ye
- College of Resources and Environment, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; (B.Y.); (H.L.)
- Innovative Institute of Animal Healthy Breeding, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Jian Li
- China Institute of Veterinary Drug Control, Beijing 100081, China;
| | - Lijun Xu
- Tibet University of Tibetan Medicine, Lhasa 850000, China;
| | - Hui Liu
- College of Resources and Environment, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; (B.Y.); (H.L.)
- Innovative Institute of Animal Healthy Breeding, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Manjun Yang
- Tibetan Key Laboratory of Veterinary Drug, Tibet Vocational Technical College, Lhasa 850030, China
- Correspondence:
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10
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Luo X, Xiao S, Ruan Q, Gao Q, An Y, Hu Y, Xiong S. Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying. Food Chem 2022; 372:131260. [PMID: 34628122 DOI: 10.1016/j.foodchem.2021.131260] [Citation(s) in RCA: 36] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 09/19/2021] [Accepted: 09/27/2021] [Indexed: 02/01/2023]
Abstract
This study investigated the effects of different reheating methods (microwave, water boiling, steaming, and frying) on the flavor of surimi gels with untreated sample as control. Electronic nose and electronic tongue results showed that microwave could better maintain the original odor and taste characteristics of surimi gels. Additionally, 43 kinds of volatile aroma compounds were detected in surimi gels, including aldehydes, alcohols, ketones, heterocycles, and esters. The aroma fingerprints of surimi gels were similar between water boiling and steaming and between microwave and the control, whereas frying showed the most unique aroma profile possibly related to the highest TBARS values. The total contents of nucleotides, carnosine and lactic acid were significantly higher in fried samples relative to other samples. In conclusion, all the reheating treatments can alter the flavor of samples, but microwave showed better performance in sensory evaluation and maintaining the original flavor of surimi gels.
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Affiliation(s)
- Xiaoying Luo
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Shuting Xiao
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Qiufeng Ruan
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Qin Gao
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Yueqi An
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, PR China.
| | - Yang Hu
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, PR China
| | - Shanbai Xiong
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, PR China.
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11
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Identifying volatile compounds in rabbit fish (Siganus fuscescens) tissues and their enzymatic generation. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03977-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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12
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Huang P, Wang Z, Shi Y, Zhang R, Feng X, Kan J. Deodorizing effects of rosemary extract on silver carp (Hypophthalmichthys molitrix) and determination of its deodorizing components. J Food Sci 2022; 87:636-650. [PMID: 35040134 DOI: 10.1111/1750-3841.16023] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 11/21/2021] [Accepted: 12/02/2021] [Indexed: 11/29/2022]
Abstract
Fishy odor in fish products severely influences both eating quality and commercial acceptability, and natural plant extracts, particularly spices, have recently become popular for the removal of fishy odor. This study aimed to explore the potential of rosemary extract for the deodorization of silver carp (Hypophthalmichthys molitrix), as well as to identify the deodorizing components in rosemary extract. Results showed that all of the spice extracts used in this study (ginger, garlic, angelica dahurica, fennel, rosemary, nutmeg, white cardamom, cinnamon, star anise, and bay leaf) significantly reduced the fishy odor value of silver carp, among which rosemary extract was most effective, decreasing the fishy odor value by about 58%. Gas chromatography-mass spectrometry analysis and sensory evaluation showed that the fishy odor value and concentrations of the fishy odor-active compounds were significantly reduced by the application of rosemary extract. However, the lower the total phenolic content of rosemary extract, the poorer the deodorizing effects against silver carp, suggesting that the deodorizing effect was primarily driven by polyphenols. Fourteen phenolic compounds were measured in rosemary extract, and three individual phenolic compounds (rosmarinic acid [RA], carnosic acid [CA], and carnosol [CS]) were chosen for deodorizing experiment. Sensory detection results and changes of contents of volatile showed that these three phenolic compounds are effective at removing the fishy odor. These results suggest that polyphenols are the main deodorizing components, and RA, CA, and CS are the main deodorizing active compounds in rosemary extract. PRACTICAL APPLICATION: The results of this study may provide a new way to determine the deodorizing components of spice extracts. Moreover, it can provide guidance for further research in investigating the deodorizing mechanism of sipce extracts.
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Affiliation(s)
- Pimiao Huang
- College of Food Science, Southwest University, Beibei, Chongqing, People's Republic of China.,Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, People's Republic of China.,Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, People's Republic of China
| | - Zhirong Wang
- College of Food Science, Southwest University, Beibei, Chongqing, People's Republic of China.,Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, People's Republic of China.,Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, People's Republic of China
| | - Yue Shi
- College of Food Science, Southwest University, Beibei, Chongqing, People's Republic of China.,Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, People's Republic of China.,Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, People's Republic of China
| | - Rui Zhang
- College of Food Science, Southwest University, Beibei, Chongqing, People's Republic of China.,Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, People's Republic of China.,Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, People's Republic of China
| | - Xiya Feng
- College of Food Science, Southwest University, Beibei, Chongqing, People's Republic of China.,Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, People's Republic of China.,Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, People's Republic of China
| | - Jianquan Kan
- College of Food Science, Southwest University, Beibei, Chongqing, People's Republic of China.,Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, People's Republic of China.,Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, People's Republic of China
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13
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Reduction of biogenic amines accumulation with improved flavor of low-salt fermented bream (Parabramis pekinensis) by two-stage fermentation with different temperature. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101438] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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14
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Gao R, Li X, Liu H, Cui Y, Wu X, Jin W, Yuan L. Optimization of removal of off‐odor in mullet (
Channa Argus
) head soup by yeast using response surface methodology and variations of volatile components during fermentation. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15920] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ruichang Gao
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
- Bio‐resources Key Laboratory of Shaanxi Province School of Bioscience and Engineering Shaanxi University of Technology Hanzhong China
| | - Xin Li
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Huijie Liu
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Yixin Cui
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Xiaoyun Wu
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Wengang Jin
- Bio‐resources Key Laboratory of Shaanxi Province School of Bioscience and Engineering Shaanxi University of Technology Hanzhong China
| | - Li Yuan
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
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15
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Liu Y, Huang Y, Wang Z, Cai S, Zhu B, Dong X. Recent advances in fishy odour in aquatic fish products, from formation to control. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15269] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yu Liu
- National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Yizhen Huang
- National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Zheming Wang
- National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Shihai Cai
- National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Beiwei Zhu
- National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Xiuping Dong
- National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning 116034 China
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16
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New insights into the flavoring potential of cricket (Acheta domesticus) and mealworm (Tenebrio molitor) protein hydrolysates and their Maillard products. Food Chem 2021; 364:130336. [PMID: 34175634 DOI: 10.1016/j.foodchem.2021.130336] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 06/07/2021] [Accepted: 06/07/2021] [Indexed: 12/22/2022]
Abstract
Insect proteins have an earthy-like flavor and have not shown great flavor potential for food applications so far. In this study, insect proteins of cricket Acheta domesticus and mealworm Tenebrio molitor larvae were first enzymatically hydrolyzed using two peptidase preparations (Flavourzyme1000L and ProteaseA "Amano"2SD). Xylose was then added to facilitate Maillard reactions (30 min, T = 98 °C, 1% (w/v) xylose). A comprehensive sensory evaluation showed that both the hydrolysis and the Maillard reactions changed the flavor description of the samples significantly to more complex and savory-like taste profiles (27 descriptors for cricket and 39 descriptors for mealworm protein). In addition, 38 odor-active molecules were identified using gas chromatography-olfactometry (1 alcohol, 5 acids, 11 aldehydes, 5 ketones and 16 heterocyclic compounds). The results showed impressively that the flavoring potential of insect proteins was significantly enhanced with respective processing.
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17
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Du X, Xu Y, Jiang Z, Zhu Y, Li Z, Ni H, Chen F. Removal of the fishy malodor from Bangia fusco-purpurea via fermentation of Saccharomyces cerevisiae, Acetobacter pasteurianus, and Lactobacillus plantarum. J Food Biochem 2021; 45:e13728. [PMID: 33876452 DOI: 10.1111/jfbc.13728] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2021] [Revised: 02/28/2021] [Accepted: 03/29/2021] [Indexed: 02/07/2023]
Abstract
The present study aims to evaluate the deodorization of Bangia fusco-purpurea using microorganism fermentation with commercial starter cultures of Saccharomyces cerevisiae, Acetobacter pasteurianus, and Lactobacillus plantarum. The results showed the fermentation with S. cerevisiae, A. pasteurianus, and L. plantarum resulted in significantly decreases (p < .05) of the fishy malodor in B. fusco-purpurea. Among the three strains, S. cerevisiae was the best for reducing the fishy malodor. The optimal inoculum size and fermentation time were 0.2% and 4 hr, respectively. After the fermentation with the S. cerevisiae, the content of 1-octen-3-ol, (E)-2-octen-1-ol, hexanal, non-(2E)-enal, (E,E)-2,4-decadienal, 3,5-octadien-2-one, and 2-pentyl-furan were hard to be detected in the seaweed, whereas increases were observed in the concentrations of 2-butyl-1-octanol, cedrol, diisobutyl phthalate, and 2,4-di-t-butylphenol. The odor active value analysis indicated the removal of fishy odor was related to the reduction, dehydrogenation, and deformylating oxygenation of hexanal, nonanal, non-(2E)-enal, and (E,E)-2,4-decadienal and esterification of 1-octen-3-ol and (E)-2-octen-1-ol. Our findings provide a technical and scientific basis for the removal of fishy odor from B. fusco-purpurea. PRACTICAL APPLICATIONS: Bangia fusco-purpurea is a seaweed that can reduce the risks of cardiovascular and chronic metabolic diseases in human body. However, the seaweed has a strong fishy malodor, which largely declines consumer's acceptance. In this study, the commercial starters of Saccharomyces cerevisiae, Acetobacter pasteurianus, and Lactobacillus plantarum were shown to reduce the fishy malodor in B. fusco-purpurea via fermentation. After the fermentation with the microorganisms especially with the S. cerevisiae, the fishy malodor significantly reduced, and the overall aroma acceptance of B. fusco-purpurea products greatly improved. Therefore, this study provides a technical basis for the removal of fishy odor from B. fusco-purpurea and processing value-added products from it and facilitating its health benefits for human.
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Affiliation(s)
- Xiping Du
- College of Food and Biological Engineering, Jimei University, Xiamen, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China.,Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Jimei University, Xiamen, China.,Research Center of Food Biotechnology of Xiamen City, Jimei University, Xiamen, China
| | - Yuxue Xu
- College of Food and Biological Engineering, Jimei University, Xiamen, China
| | - Zedong Jiang
- College of Food and Biological Engineering, Jimei University, Xiamen, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China.,Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Jimei University, Xiamen, China
| | - Yanbing Zhu
- College of Food and Biological Engineering, Jimei University, Xiamen, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China.,Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Jimei University, Xiamen, China
| | - Zhipeng Li
- College of Food and Biological Engineering, Jimei University, Xiamen, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China.,Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Jimei University, Xiamen, China
| | - Hui Ni
- College of Food and Biological Engineering, Jimei University, Xiamen, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China.,Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Jimei University, Xiamen, China.,Research Center of Food Biotechnology of Xiamen City, Jimei University, Xiamen, China
| | - Feng Chen
- College of Food and Biological Engineering, Jimei University, Xiamen, China.,Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, USA
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18
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Kobayashi F, Kimura R, Aoki R, Tamura K, Ozawa R, Odake S. Effect of various seasonings on the quality retention of dried mackerel (
Scomber scombrus
Linnaeus). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15476] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Fumiyuki Kobayashi
- Faculty of Applied Life Science Nippon Veterinary and Life Science University Musashino Tokyo Japan
| | | | - Ryoma Aoki
- Uoden Ltd. Ashigarashimo‐gun Kanagawa Japan
| | | | - Ryo Ozawa
- Dot Science Inc. Chuo‐ku Tokyo Japan
| | - Sachiko Odake
- Faculty of Applied Life Science Nippon Veterinary and Life Science University Musashino Tokyo Japan
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19
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Li X, Liu Y, Wang Y, Wang J, Xu Y, Yi S, Zhu W, Mi H, Li T, Li J. Combined ultrasound and heat pretreatment improve the enzymatic hydrolysis of clam (Aloididae aloidi) and the flavor of hydrolysates. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102596] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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20
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Analysis of flavor change in the industrial production of fungal fermentation based mussel (Mytilus edulis) cooking liquor using a laser irradiation desorption based GC/MS method. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.06.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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21
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Characterization of a seafood-flavoring enzymatic hydrolysate from brown alga Laminaria japonica. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00034-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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22
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Huang XH, Fu BS, Qi LB, Huo LD, Zhang YY, Du M, Dong XP, Zhu BW, Qin L. Formation and conversion of characteristic volatile compounds in grilled eel (Astroconger myriaster) during different processing steps. Food Funct 2019; 10:6473-6483. [DOI: 10.1039/c9fo01209e] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The aroma of grilled eel is affected by three key processing steps: curing, steaming, and grilling.
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Affiliation(s)
- Xu-Hui Huang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- College of Food Science and Nutritional Engineering
- China Agricultural University
- Beijing 100083
- China
| | - Bao-Shang Fu
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- China
| | - Li-Bo Qi
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- China
| | - Li-Duo Huo
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- China
| | - Yu-Ying Zhang
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- China
| | - Ming Du
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- China
| | - Xiu-Ping Dong
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- China
| | - Bei-Wei Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- College of Food Science and Nutritional Engineering
- China Agricultural University
- Beijing 100083
- China
| | - Lei Qin
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- China
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23
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Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC-MS and GC × GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation. Food Res Int 2018; 115:32-43. [PMID: 30599949 DOI: 10.1016/j.foodres.2018.07.056] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2018] [Revised: 07/10/2018] [Accepted: 07/30/2018] [Indexed: 11/20/2022]
Abstract
Fresh and grilled eel were investigated with respect to their volatile compounds and different fingerprinting techniques. An electronic nose (e-Nose) was applied to distinguish the odor between fresh and grilled eels. Purge and trap (P&T) and solvent-assisted flavor evaporation (SAFE) method were used to extract volatile compounds and further analyzed by a gas chromatographic combined with quadrupole mass spectrometry (GC-MS) and a two-dimensional gas chromatographic combined with hybrid quadrupole time-of-flight mass spectrometry (GC × GC-QTOF). SAFE extracted more ketone, alcohol and high boiling volatiles in eels than P&T. Considering some distinct compounds extracted by P&T, a P&T and SAFE combined method was chosen. There were 155 volatiles detected in fresh and grilled eels, 93 volatiles were identified. Due to the higher peak capacity, GC × GC-QTOF detected 39 compounds more than GC-MS. The key characteristic volatiles of grilled eel were methyl propyl disulfide, dimethyl trisulfide, heptane, octane, and camphene. Volatile fingerprinting can be a reference benchmark for identification and quality appraisal of fresh and grilled eel products.
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24
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Zuo W, Hu X, Yang Y, Jiang L, Ren L, Huang H. Development of an Improved Method to Determine Saturated Aliphatic Aldehydes in Docosahexaenoic Acid-Rich Oil: A Supplement to p
-Anisidine Value. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700243] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Wenlu Zuo
- Jiangsu National Synergetic Innovation Center for Advanced Materials, College of Biotechnology and Pharmaceutical Engineering, School of Pharmaceutical Sciences; Nanjing Tech University; No. 30 South Puzhu Road Nanjing 211816 People's Republic of China
| | - Xuechao Hu
- Jiangsu National Synergetic Innovation Center for Advanced Materials, College of Biotechnology and Pharmaceutical Engineering, School of Pharmaceutical Sciences; Nanjing Tech University; No. 30 South Puzhu Road Nanjing 211816 People's Republic of China
| | - Yaqiong Yang
- Jiangsu National Synergetic Innovation Center for Advanced Materials, College of Biotechnology and Pharmaceutical Engineering, School of Pharmaceutical Sciences; Nanjing Tech University; No. 30 South Puzhu Road Nanjing 211816 People's Republic of China
| | - Ling Jiang
- Jiangsu National Synergetic Innovation Center for Advanced Materials, College of Biotechnology and Pharmaceutical Engineering, School of Pharmaceutical Sciences; Nanjing Tech University; No. 30 South Puzhu Road Nanjing 211816 People's Republic of China
| | - Lujing Ren
- Jiangsu National Synergetic Innovation Center for Advanced Materials, College of Biotechnology and Pharmaceutical Engineering, School of Pharmaceutical Sciences; Nanjing Tech University; No. 30 South Puzhu Road Nanjing 211816 People's Republic of China
| | - He Huang
- Jiangsu National Synergetic Innovation Center for Advanced Materials, College of Biotechnology and Pharmaceutical Engineering, School of Pharmaceutical Sciences; Nanjing Tech University; No. 30 South Puzhu Road Nanjing 211816 People's Republic of China
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25
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Lou X, Yang Q, Sun Y, Pan D, Cao J. The effect of microwave on the interaction of flavour compounds with G-actin from grass carp (Catenopharyngodon idella). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3917-3922. [PMID: 28345129 DOI: 10.1002/jsfa.8325] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/30/2016] [Revised: 02/22/2017] [Accepted: 03/21/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND In order to investigate the influence of non-thermal effects of microwaves on the flavour of fish and meat products, the G-actin of grass carp in ice baths was exposed to different microwave powers (0, 100, 300 or 500 W); the surface hydrophobicity, sulfhydryl contents, secondary structures and adsorption capacity of G-actin to ketones were determined. RESULTS As microwave power increased from 0 to 300 W, the surface hydrophobicity, total and reactive sulfhydryls increased; α-helix, β-sheet and random coil fractions turned into β-turn fractions. As microwave power increased from 300 to 500 W, however, hydrophobicity and sulfhydryl contents decreased; β-turn and random coil fractions turned into α-helix and β-sheet fractions. The tendencies of adsorbed capacity of ketones were similar to hydrophobicity and sulfhydryl contents. CONCLUSION The increased adsorbing of ketones could be attributed to the unfolding of secondary structures by revealing new binding sites, including thiol groups and hydrophobic binding sites. The decreased binding capacity was related to the refolding and aggregation of protein. The results suggested that microwave powers had obvious effects on the flavour retention and proteins structures in muscle foods. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Xiaowei Lou
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Qiuli Yang
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Yangying Sun
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Daodong Pan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Jinxuan Cao
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
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26
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Wang H, Liu X, Zhang Y, Lu H, Xu Q, Shi C, Luo Y. Spoilage potential of three different bacteria isolated from spoiled grass carp ( Ctenopharyngodon idellus ) fillets during storage at 4 °C. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.010] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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27
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Peinado I, Miles W, Koutsidis G. Odour characteristics of seafood flavour formulations produced with fish by-products incorporating EPA, DHA and fish oil. Food Chem 2016; 212:612-9. [DOI: 10.1016/j.foodchem.2016.06.023] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2016] [Revised: 06/04/2016] [Accepted: 06/08/2016] [Indexed: 11/29/2022]
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28
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Pierce JS, Abelmann A, Finley BL. Comment on "Flavoring Chemicals in E-Cigarettes: Diacetyl, 2,3-Pentanedione, and Acetoin in a Sample of 51 Products, Including Fruit-, Candy-, and Cocktail-Flavored E-Cigarettes". ENVIRONMENTAL HEALTH PERSPECTIVES 2016; 124:A100-A101. [PMID: 27248354 PMCID: PMC4892932 DOI: 10.1289/ehp.1611350] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
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29
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Influence of storage on the volatile profile, mechanical, optical properties and antioxidant activity of strawberry spreads made with isomaltulose. FOOD BIOSCI 2016. [DOI: 10.1016/j.fbio.2016.02.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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30
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Xu CH, Chen GS, Xiong ZH, Fan YX, Wang XC, Liu Y. Applications of solid-phase microextraction in food analysis. Trends Analyt Chem 2016. [DOI: 10.1016/j.trac.2016.02.022] [Citation(s) in RCA: 93] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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31
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Characterisation of aroma-active and off-odour compounds in German rainbow trout (Oncorhynchus mykiss). Part I: Case of aquaculture water from earthen-ponds farming. Food Chem 2016; 210:623-30. [PMID: 27211690 DOI: 10.1016/j.foodchem.2016.05.030] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2016] [Revised: 05/03/2016] [Accepted: 05/04/2016] [Indexed: 11/20/2022]
Abstract
Comprehensive analyses were accomplished to explore the odorous molecules responsible for off-odour development in earthen-ponds rainbow trout (Oncorhynchus mykiss) aquaculture farming in Germany. In this part of the study, water odorants were extracted using solvent-assisted flavour evaporation (SAFE); then, extracts were analysed by one- and two- dimensional high resolution gas chromatography coupled with olfactometry and mass spectrometry using two columns with different polarity (DB-FFAP and DB-5). Aroma extract dilution analysis (AEDA) of the solvent extract samples revealed 54 odorants, and 47 of them were identified. In this study, a series of compounds is described for the first time in German earthen-ponds rainbow trout aquaculture water including, amongst others, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol), vanillin, (E)-4,5-epoxy-(E)-2-decenal, 4-ethyloctanoic acid, 3-methylindole (skatole), 5α-androst-16-en-3-one (androstenone), and 2-(2-butoxyethoxy) ethanol. Moreover, the sensory experiment indicated that (E)-4,5-epoxy-(E)-2-decenal, (E,E)-2,4-octadienal, and 1-octen-3-one are the main contributors to the metallic, cucumber, and mushroom notes of the samples.
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32
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Production of seafood flavour formulations from enzymatic hydrolysates of fish by-products. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.09.025] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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33
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Weerawatanakorn M, Wu JC, Pan MH, Ho CT. Reactivity and stability of selected flavor compounds. J Food Drug Anal 2015; 23:176-190. [PMID: 28911372 PMCID: PMC9351765 DOI: 10.1016/j.jfda.2015.02.001] [Citation(s) in RCA: 102] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2015] [Accepted: 02/10/2015] [Indexed: 11/30/2022] Open
Abstract
Flavor is the most important aspect of food. Based on the complex matrix of the food system and the flavor structure themselves, one important factor that plays a key role in the quality attribute of food is flavor stability. Not surprisingly, there is a large volume of published research investigating the stability of different food flavor compounds, since understanding flavor stability is crucial to creating greater awareness of dietary flavor application. This review presents a variety of factors that are thought to be involved in the stability of several selected important flavor compounds and the approach to improve the stability of different flavors. Some mechanisms of chemical degradation of flavor compounds were also provided.
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Affiliation(s)
- Monthana Weerawatanakorn
- Department of Agro-Industry, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Phitsanulok, Thailand
| | - Jia-Ching Wu
- Department of Environmental and Occupational Health, National Cheng Kung University Medical College, Tainan, Taiwan
| | - Min-Hsiung Pan
- Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, NJ, USA.
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34
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Peinado I, Girón J, Koutsidis G, Ames J. Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweeds. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.08.035] [Citation(s) in RCA: 123] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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35
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Tanimoto S, Shimoda M. Changes in Volatile Compounds of Dark and Ordinary Muscles of Yellowtail (Seriola quinqueradiata) During Short-Term Cold Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2013.840349] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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36
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Chen G, Sui Y, Chen S. Detection of flavor compounds in longissimus muscle from four hybrid pig breeds of Sus scrofa, Bamei pig, and Large White. Biosci Biotechnol Biochem 2014; 78:1910-6. [DOI: 10.1080/09168451.2014.936348] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Abstract
To detect the flavor quality and flavor compounds in raw longissimus muscle from four typical pig breeds: Sus scrofa × Bamei pig named F1 (group A), F1 × F1 (group B), F1 × Bamei pig (group C), and F1 × Large White (group D). The chemical compositions of longissimus muscles from four breeds were examined using headspace solid-phase microextraction/gas chromatography mass spectrometry method. Distinct differences for the same flavor compounds of longissimus muscles between different breeds were analyzed. Totally 64 flavor compounds shared in four groups, and 10 flavor compounds with significant difference among four groups (p < 0.05), including allyl butyrate, (Z)-2-penten-1-ol, 2,2-dimethyl-3-methyl oxirane, 2-pentylfuran, dodecane, 2,4-decadienal, vinylsilane, 3-methyl-1-butanol, (1-methyldecyl)-benzene, and dipropyl phthalate. Totally, 23–41 flavor compounds did not commonly exist in four groups, such as only as dibutyl isophthalate in group A; 6,10-dimethyl-5-9-undecadien-2 one, bis (2-trimethylsilyl) ethyl ester-malonic acid, heptadecane, 2,4,6-trimethyl pyridine, and diisooctyl adipate in group C alone; and 1,3-dimethylcyclopentanol, 2-octanone, and trimethylsilane in group D alone. While, no specific flavor compounds were identified in group B. All these flavor compounds covered 12 types of hydrocarbons, alcohols, aldehydes, hydroxybenzenes, acids, ketones, esters, sulfides, furans, alkenes, and pyrrole. Besides, we analyzed 14 flavor compounds with different flavors combining with previous studies. The flavor compounds in longissimus muscles might be closely related to the breeds, and the hybrid of S. scrofa × Bamei pig had the most flavor compounds in raw longissimus muscle.
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Affiliation(s)
- Guoshun Chen
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Yanan Sui
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Sheng Chen
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
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Ganesan B, Brothersen C, McMahon DJ. Fortification of foods with omega-3 polyunsaturated fatty acids. Crit Rev Food Sci Nutr 2014; 54:98-114. [PMID: 24188235 DOI: 10.1080/10408398.2011.578221] [Citation(s) in RCA: 98] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
A $600 million nutritional supplements market growing at 30% every year attests to consumer awareness of, and interests in, health benefits attributed to these supplements. For over 80 years the importance of polyunsaturated fatty acid (PUFA) consumption for human health has been established. The FDA recently approved the use of ω-3 PUFAs in supplements. Additionally, the market for ω-3 PUFA ingredients grew by 24.3% last year, which affirms their popularity and public awareness of their benefits. PUFAs are essential for normal human growth; however, only minor quantities of the beneficial ω-3 PUFAs eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are synthesized by human metabolism. Rather PUFAs are obtained via dietary or nutritional supplementation and modified into other beneficial metabolites. A vast literature base is available on the health benefits and biological roles of ω-3 PUFAs and their metabolism; however, information on their dietary sources and palatability of foods incorporated with ω-3 PUFAs is limited. DHA and EPA are added to many foods that are commercially available, such as infant and pet formulae, and they are also supplemented in animal feed to incorporate them in consumer dairy, meat, and poultry products. The chief sources of EPA and DHA are fish oils or purified preparations from microalgae, which when added to foods, impart a fishy flavor that is considered unacceptable. This fishy flavor is completely eliminated by extensively purifying preparations of n-3 PUFA sources. While n-3 PUFA lipid autoxidation is considered the main cause of fishy flavor, the individual oxidation products identified thus far, such as unsaturated carbonyls, do not appear to contribute to fishy flavor or odor. Alternatively, various compound classes such as free fatty acids and volatile sulfur compounds are known to impart fishy flavor to foods. Identification of the causative compounds to reduce and eventually eliminate fishy flavor is important for consumer acceptance of PUFA-fortified foods.
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Affiliation(s)
- Balasubramanian Ganesan
- a Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences , Utah State University , Logan , UT , 84322 , USA
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Kesen S, Kelebek H, Selli S. Characterization of the key aroma compounds in Turkish olive oils from different geographic origins by application of aroma extract dilution analysis (AEDA). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:391-401. [PMID: 24387707 DOI: 10.1021/jf4045167] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
The aroma and aroma-active compounds of olive oils obtained from Nizip Yaglik (NY) and Kilis Yaglik (KY) cultivars and the effect of the geographical area (southern Anatolian and Aegean regions) on these compounds were analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). For this purpose, two oil samples were obtained from their native geographical area including NY from Nizip province and KY from Kilis province (southern Anatolian region of Turkey). Another two oils of the same cultivar, NY-Bornova (NY-B) and KY-Bornova (KY-B), were obtained from the Olive Oil Research Center-Bornova, Izmir province (Aegean region of Turkey) to compare geographical effect on aroma and aroma-active compounds. Simultaneous distillation and extraction (SDE) with dichloromethane was used for extraction of volatile components. SDE gave a highly representative aromatic extract of the studied olive oil based on the sensory analysis. Totals of 61, 48, 59, and 48 aroma compounds were identified and quantified in olive oils obtained from NY, NY-B, KY, and KY-B cultivars, respectively. The results of principal component analysis (PCA) showed that the aroma profile of native region oils was discriminately different from those of Bornova region oils. Aldehydes and alcohols were qualitatively and quantitatively the most dominant volatiles in the oil samples. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of olive oils. The number of aroma-active compounds in native region oils was higher than in Bornova region oils. Within the compounds, aldehydes and alcohols were the largest aroma-active compounds in all olive oils.
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Affiliation(s)
- Songul Kesen
- Department of Food Technology, Naci Topcuoglu Vocational High School, Gaziantep University , 27600 Gaziantep, Turkey
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Wan XH, Chen SX, Wang CY, Zhang RR, Cheng SQ, Meng HW, Shen XQ. Isolation, expression, and characterization of a hydroperoxide lyase gene from cucumber. Int J Mol Sci 2013; 14:22082-101. [PMID: 24213607 PMCID: PMC3856053 DOI: 10.3390/ijms141122082] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2013] [Revised: 10/11/2013] [Accepted: 10/14/2013] [Indexed: 11/16/2022] Open
Abstract
A full-length cDNA coding for hydroperoxide lyase (CsHPL) was isolated from cucumber fruits of No. 26 (Southern China type) and No.14-1 (Northern China type), which differed significantly in fruit flavor. The deduced amino acid sequences of CsHPL from both lines show the same and significant similarity to known plant HPLs and contain typical conserved domains of HPLs. The recombinant CsHPL was confirmed to have 9/13-HPL enzymatic activity. Gene expression levels of CsHPL were measured in different organs, especially in fruits of different development stages of both lines. The HPL activities of fruit were identified basing on the catalytic action of crude enzyme extracts incubating with 13-HPOD (13-hydroperoxy-(9Z,12E)-octadecadienoic acid) and 13-HPOD + 9-HPOD (9-hydroperoxy-(10E,12Z)-octadecadienoic acid), and volatile reaction products were analyzed by GC-MS (gas chromatography-mass spectrometry). CsHPL gene expression in No. 26 fruit occurred earlier than that of total HPL enzyme activity and 13-HPL enzyme activity, and that in No. 14-1 fruit was consistent with total HPL enzyme activity and 9-HPL enzyme activity. 13-HPL enzyme activities decreased significantly and the 9-HPL enzyme activities increased significantly with fruit ripening in both lines, which accounted for the higher content of C6 aldehydes at 0–6 day post-anthesis (dpa) and higher content of C9 aldehydes at 9–12 dpa.
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Affiliation(s)
- Xu-Hua Wan
- Key Laboratory of Horticultural Plant Germplasm Resources Utilization in Northwest China, College of Horticulture, Northwest A&F University, Yangling 712100, China.
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Hubbs AF, Cumpston AM, Goldsmith WT, Battelli LA, Kashon ML, Jackson MC, Frazer DG, Fedan JS, Goravanahally MP, Castranova V, Kreiss K, Willard PA, Friend S, Schwegler-Berry D, Fluharty KL, Sriram K. Respiratory and olfactory cytotoxicity of inhaled 2,3-pentanedione in Sprague-Dawley rats. THE AMERICAN JOURNAL OF PATHOLOGY 2012; 181:829-44. [PMID: 22894831 DOI: 10.1016/j.ajpath.2012.05.021] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2011] [Revised: 04/20/2012] [Accepted: 05/22/2012] [Indexed: 10/28/2022]
Abstract
Flavorings-related lung disease is a potentially disabling disease of food industry workers associated with exposure to the α-diketone butter flavoring, diacetyl (2,3-butanedione). To investigate the hypothesis that another α-diketone flavoring, 2,3-pentanedione, would cause airway damage, rats that inhaled air, 2,3-pentanedione (112, 241, 318, or 354 ppm), or diacetyl (240 ppm) for 6 hours were sacrificed the following day. Rats inhaling 2,3-pentanedione developed necrotizing rhinitis, tracheitis, and bronchitis comparable to diacetyl-induced injury. To investigate delayed toxicity, additional rats inhaled 318 (range, 317.9-318.9) ppm 2,3-pentanedione for 6 hours and were sacrificed 0 to 2, 12 to 14, or 18 to 20 hours after exposure. Respiratory epithelial injury in the upper nose involved both apoptosis and necrosis, which progressed through 12 to 14 hours after exposure. Olfactory neuroepithelial injury included loss of olfactory neurons that showed reduced expression of the 2,3-pentanedione-metabolizing enzyme, dicarbonyl/L-xylulose reductase, relative to sustentacular cells. Caspase 3 activation occasionally involved olfactory nerve bundles that synapse in the olfactory bulb (OB). An additional group of rats inhaling 270 ppm 2,3-pentanedione for 6 hours 41 minutes showed increased expression of IL-6 and nitric oxide synthase-2 and decreased expression of vascular endothelial growth factor A in the OB, striatum, hippocampus, and cerebellum using real-time PCR. Claudin-1 expression increased in the OB and striatum. We conclude that 2,3-pentanedione is a respiratory hazard that can also alter gene expression in the brain.
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Affiliation(s)
- Ann F Hubbs
- Health Effects Laboratory Division, National Institute for Occupational Safety and Health, Morgantown, West Virginia 26505, USA.
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Miyasaki T, Hamaguchi M, Yokoyama S. Change of volatile compounds in fresh fish meat during ice storage. J Food Sci 2011; 76:C1319-25. [PMID: 22416694 DOI: 10.1111/j.1750-3841.2011.02388.x] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
UNLABELLED The change of volatile compounds in fresh fish meat during 3- to 4-d ice storage was investigated for several fishes using an electronic nose system and a gas chromatography-mass spectrometer (GC/MS) with headspace solid-phase micro-extraction (SPME). Principal component analyses for samples using the electronic nose system revealed that the increase of some volatile compounds during storage was rapid in sardine (Sardinops melanostictus), jack mackerel (Trachurus japonicus), and chub mackerel (Scomber japonicus); moderate in yellowtail (Seriola quinqueradiata), skipjack (Katsuwonus pelamis), and young oriental bluefin tuna (Thunnus thynnus). In contrast to these fishes, the change was little in "white meat" fishes such as red seabream (Chrysophrys major), Japanese seabass (Lateolabrax japonicus), flatfish (Paralichthys olivaceus), puffer (Lagocephalus wheeleri), and bartail flathead (Platycephalus indicus). SPME-GC/MS analysis showed that some aldehydes and alcohols such as 1-heptanol, (E)-2-octenal, (E)-2-hexenal, 1-pentanol, (E,E)-2,4-heptadienal,2,4-hexadienal, 1-hexanol, 4-heptenal, and so forth increased rapidly in jack mackerel and chub mackerel, slowly in skipjack, and a little in red seabream and puffer during the storage. The increase of these compounds was considered to have an effect on the change of electronic nose response. Hexanal was a dominant compound increased from the beginning of the storage in jack mackerel. The increase of volatile compounds was little in red seabream and puffer. The increase of these aldehydes and alcohols was thought to be an appropriate marker for monitoring the freshness of "fresh" fish except for white meat fish. PRACTICAL APPLICATION The results of this study are ready to apply for preventing fishy off-flavor of fisheries products. Lipid oxidative derivatives other than trimethylamine contributed to fresh fish flavor; therefore, to prevent lipid oxidation seemed important.
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Affiliation(s)
- Taiko Miyasaki
- Dept. of Food Science and Technology, Natl. Fisheries Univ., Shimonoseki, 759-6595, Japan.
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Orban E, Nevigato T, Di Lena G, Masci M, Casini I, Caproni R, Rampacci M. Total volatile basic nitrogen and trimethylamine nitrogen levels during ice storage of European hake (Merluccius merluccius): A seasonal and size differentiation. Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.03.086] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Cayhan GG, Selli S. Characterization of the key aroma compounds in cooked grey mullet (Mugil cephalus) by application of aroma extract dilution analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:654-659. [PMID: 21186818 DOI: 10.1021/jf103471h] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Aroma and aroma-active compounds of wild grey mullet ( Mugil cephalus ) were analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). According to sensory analysis, the aromatic extract obtained by simultaneous distillation and extraction (SDE) was representative of grey mullet odor. A total of 50 aroma compounds were identified and quantified in grey mullet. Aldehydes were qualitatively and quantitatively the most dominant volatiles in grey mullet. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of fish sample. A total of 29 aroma-active compounds were detected in aromatic extract of grey mullet, of which 24 were identified. On the basis of the flavor dilution (FD) factor, the most powerful aroma active compounds identified in the extract were (Z)-4-heptenal and nonanal, which were described as the strong cooked fish and green-fruity odor, respectively.
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Affiliation(s)
- Gonca Gul Cayhan
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey
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Shen Z, Augustin MA, Sanguansri L, Cheng LJ. Oxidative stability of microencapsulated fish oil powders stabilized by blends of chitosan, modified starch, and glucose. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:4487-4493. [PMID: 20222732 DOI: 10.1021/jf904102k] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Various indices of lipid oxidation were used to assess the oxidative stability of microencapsulated fish oil powders prepared from tuna oil-in-water emulsions (pH 4.9 or 6.0) containing chitosan, an emulsifying starch, and glucose. There were good agreements among the induction period for oxidation under accelerated conditions (80 degrees C, 5 bar oxygen), the development of oxidation volatile markers from fish oil (namely, propanal, 1-penten-3-ol, 1-penten-3-one, 2,4-(Z,E)-heptadienal, and 2,4-(E,E)-heptadienal), and the loss of eicosapentanoic acid (EPA) and docosahexanoic acid (DHA) over four weeks of storage at 25 degrees C. All indices of oxidation showed that powders prepared from emulsions at pH 6.0 were more stable to oxidation than corresponding formulations at pH 4.9. It is suggested that the increased electrostatic interactions between the chitosan and emulsifying starch at the higher pH contributed to the increased stability of the microcapsule powders.
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Affiliation(s)
- Zhiping Shen
- CSIRO Division of Food and Nutritional Sciences, Werribee, VIC, Australia.
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Fujita A, Isogai A, Endo M, Utsunomiya H, Nakano S, Iwata H. Effects of sulfur dioxide on formation of fishy off-odor and undesirable taste in wine consumed with seafood. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:4414-4420. [PMID: 20218721 DOI: 10.1021/jf9041547] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
In order to evaluate sensory compatibility of alcoholic beverages with food, beverages and dried squid, namely, "surume", a common Japanese accompaniment, were consumed together. White wine and dried squid pairings had a more undesirable taste and more fishy off-odor than sake and dried squid pairings. The undesirable taste and fishy off-odor appeared to be caused by degradation of unsaturated fatty acids (e.g., docosahexaenoic acid (DHA)), which are found in fish and squid. Upon addition of DHA to the beverage, bitterness intensity, measured by instrumental taste sensor analysis, and the concentration of certain aldehydes reported to contribute to fishy flavors, increased in white wines, whereas they remained largely the same in sake. Among the major chemical constituents that distinguish wine from sake, only wine-specific sulfite markedly increased bitterness intensity and aldehyde levels upon addition of DHA. These results suggest that sulfur dioxide in wine participated in degradation of unsaturated fatty acids, causing an increase in undesirable taste and fishy off-odor in wine and seafood pairings.
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Affiliation(s)
- Akiko Fujita
- National Research Institute of Brewing, Higashi-hiroshima, Hiroshima, Japan.
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Martini S, Thurgood J, Brothersen C, Ward R, McMahon D. Fortification of reduced-fat Cheddar cheese with n-3 fatty acids: Effect on off-flavor generation. J Dairy Sci 2009; 92:1876-84. [DOI: 10.3168/jds.2008-1871] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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