1
|
Ding Y, Liao Y, Xia J, Xu D, Li M, Yang H, Lin H, Benjakul S, Zhang B. Changes in the Physicochemical Properties and Microbial Communities of Air-Fried Hairtail Fillets during Storage. Foods 2024; 13:786. [PMID: 38472899 DOI: 10.3390/foods13050786] [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: 11/26/2023] [Revised: 01/12/2024] [Accepted: 01/13/2024] [Indexed: 03/14/2024] Open
Abstract
This study assessed the physicochemical properties of air-fried hairtail fillets (190 °C, 24 min) under different storage temperatures (4, 25, and 35 °C). The findings revealed a gradual decline in sensory scores across all samples during storage, accompanied by a corresponding decrease in thiobarbituric acid reactive substances (TBARS) and total viable count over time. Lower storage temperatures exhibited an effective capacity to delay lipid oxidation and microbiological growth in air-fried hairtail fillets. Subsequently, alterations in the microbiota composition of air-fried hairtail fillets during cold storage were examined. Throughout the storage duration, Achromobacter, Escherichia-Shigella, and Pseudomonas emerged as the three dominant genera in the air-fried hairtail samples. Additionally, Pearson correlation analysis demonstrated that among the most prevalent microbial genera in air-fried hairtail samples, Achromobacter and Psychrobacter exhibited positive correlations with the L* value, a* value, and sensory scores. Conversely, they displayed negative correlations with pH, b* value, and TBARS. Notably, air-fried samples stored at 4 °C exhibited prolonged freshness compared with those stored at 25 °C and 35 °C, suggesting that 4 °C is an optimal storage temperature. This study offers valuable insights into alterations in the physicochemical properties and microbial distribution in air-fried hairtail fillets during storage, facilitating the improvement of meat quality by adjusting microbial communities in air-fried hairtail fillets.
Collapse
Affiliation(s)
- Yixuan Ding
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Yueqin Liao
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Jiangyue Xia
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Disha Xu
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Menghua Li
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Hongli Yang
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Huimin Lin
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Bin Zhang
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
- Pisa Marine Graduate School, Zhejiang Ocean University, Zhoushan 316022, China
| |
Collapse
|
2
|
Wang J, Qiao L, Liu B, Wang J, Wang R, Zhang N, Sun B, Chen H, Yu Y. Characteristic aroma-active components of fried green onion (Allium fistulosum L.) through flavoromics analysis. Food Chem 2023; 429:136909. [PMID: 37516048 DOI: 10.1016/j.foodchem.2023.136909] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2023] [Revised: 06/28/2023] [Accepted: 07/12/2023] [Indexed: 07/31/2023]
Abstract
Green onion (Allium fistulosum L.) is a perennial herb with a characteristic allium aroma. Meanwhile, fried green onion oil has a rich flavor that is popular in traditional Chinese cuisine. In this work, the key aroma components of fried green onion oil were focused via flavoromics analysis. The oil samples had a low score of a green aroma but a high score of salty, greasy aromas. Whereafter, a total of 36 aroma-active substances with flavor dilution (FD) factors ranging from 1 to 6561 were identified in fried green onion oil, while 42 were detected in fried green onion residue with FD factors ranging from 1 to 19683. Additionally, the recombination and omission tests revealed that furaneol, dimethyl trisulfide, allyl methyl trisulfide, (E,E)-2,4-decadienal, etc., were the key aroma compounds in fried green onion oil. Furthermore, the observation of the reaction of thioethers at high temperatures revealed that dimethyl disulfide undergoes polymerization to form dimethyl trisulfide. The research results can provide a theoretical basis for the standardization and industrial production of Chinese cuisine.
Collapse
Affiliation(s)
- Jing Wang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China.
| | - Lina Qiao
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China.
| | - Bing Liu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China.
| | - Junyi Wang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China.
| | - Ruifang Wang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China.
| | - Ning Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China.
| | - Baoguo Sun
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China.
| | - Haitao Chen
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China.
| | - Yang Yu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China.
| |
Collapse
|
3
|
Yuan J, Li H, Cao S, Liu Z, Li N, Xu D, Mo H, Hu L. Monitoring of Volatile Compounds of Ready-to-Eat Kiwifruit Using GC-IMS. Foods 2023; 12:4394. [PMID: 38137198 PMCID: PMC10743180 DOI: 10.3390/foods12244394] [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: 11/17/2023] [Revised: 12/02/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023] Open
Abstract
Ready-to-eat kiwifruit has gained significant market value in recent years due to its convenience and the increasing consumer demand for healthy ready-to-eat snacks. The volatile compound content (VOC) in ready-to-eat kiwifruit is a crucial factor determining its flavor and aroma. VOC is an important characteristic that positively affects the overall evaluation of ready-to-eat kiwifruit. In this study, we utilized gas chromatography-ion mobility spectrometry (GC-IMS) to investigate changes in the composition of VOCs in ready-to-eat kiwifruit during different storage periods (every 12 h). Our results revealed the presence of 55 VOCs in ready-to-eat kiwifruit, with alcohols, esters, and ketones being the dominant compounds responsible for the aromatic flavor. Among these compounds, methyl caproate, ethyl butyrate, and ethyl propionate provided specific fruit flavors to ready-to-eat kiwifruit, whereas esters played a secondary role. Furthermore, varying trends were observed for different compound types as the storage period increased: alcohols exhibited a decreasing trend, whereas ester products and some sulfur-containing compounds showed an increase. Additionally, fingerprint profiles of volatile compounds were established for each storage period, enabling the identification of characteristic substances. This comprehensive analysis of volatile flavor substances during the ripening of ready-to-eat kiwifruit will greatly contribute to enhancing its sensory quality, consumer appeal, and overall marketability.
Collapse
Affiliation(s)
- Jiajia Yuan
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (J.Y.); (S.C.); (Z.L.); (D.X.); (H.M.); (L.H.)
| | - Hongbo Li
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (J.Y.); (S.C.); (Z.L.); (D.X.); (H.M.); (L.H.)
| | - Shangqiao Cao
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (J.Y.); (S.C.); (Z.L.); (D.X.); (H.M.); (L.H.)
| | - Zhenbin Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (J.Y.); (S.C.); (Z.L.); (D.X.); (H.M.); (L.H.)
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China;
| | - Na Li
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China;
| | - Dan Xu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (J.Y.); (S.C.); (Z.L.); (D.X.); (H.M.); (L.H.)
| | - Haizhen Mo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (J.Y.); (S.C.); (Z.L.); (D.X.); (H.M.); (L.H.)
| | - Liangbin Hu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (J.Y.); (S.C.); (Z.L.); (D.X.); (H.M.); (L.H.)
| |
Collapse
|
4
|
Wang Z, Nie T, Zhang H, Wang W, Chen H, Wang S, Sun B. Correlation Analysis between Volatile Compounds and Quality Attributes in Pork Tenderloin in Response to Different Stir-Frying Processes. Foods 2023; 12:4299. [PMID: 38231781 DOI: 10.3390/foods12234299] [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: 10/22/2023] [Revised: 11/24/2023] [Accepted: 11/25/2023] [Indexed: 01/19/2024] Open
Abstract
Volatile compounds and physicochemical properties of meat are significantly changed by cooking processes. This study explored the influence of different stir-frying temperatures and times on the dynamic changes of the physicochemical characteristics and volatiles of pork tenderloin and determined the correlation between them. Results showed that time played more of a role than temperature. At the same temperature, the water content decreased (p < 0.05) and the cooking loss increased (p < 0.05) with stir-frying time extending. The L* value and the b* value showed first an increasing and then decreasing trend (p < 0.05), while the a* value significantly increased (p < 0.05). The higher the cooking temperature of sample, the faster the indexes changed. In stir-fried samples, 50 volatiles were identified. Correlation analysis showed that among the quality attributes, b* value and water content had the strongest impact on volatiles. The water content was negatively correlated with most of the compounds attributed to the desired aroma of stir-fried samples, while the correlation between the b* value and these volatiles was positive. Hence, changes in the types and contents of volatiles in stir-fried pork tenderloin could be predicted by detection of b* value and water content.
Collapse
Affiliation(s)
- Ziqiang Wang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
| | - Tianjie Nie
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
| | - Huiying Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Wenqian Wang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
| | - Haitao Chen
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Shuqi Wang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| |
Collapse
|
5
|
Xu W, McClements DJ, Peng X, Xu Z, Meng M, Zou Y, Chen G, Jin Z, Chen L. Optimization of food-grade colloidal delivery systems for thermal processing applications: a review. Crit Rev Food Sci Nutr 2023:1-15. [PMID: 37724782 DOI: 10.1080/10408398.2023.2258215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/21/2023]
Abstract
Colloidal delivery systems are widely used in the food industry to enhance the dispersibility, stability, efficacy, or bioavailability. However, when exposed to the high temperature, delivery systems are often prone to degradation, which limits its application in thermal processing. In this paper, the effects of thermal processing on the performance of traditional protein-based or starch-based delivery systems are firstly described, including the molecular structure changes of proteins, starches or lipids, and the degradation of embedded substances. These effects are unfavorable to the application of the delivery system in thermal processing. Then, strategies of improving the heat resistance of food grade colloid delivery system and their use in frying, baking and cooking food are mainly introduced. The heat resistance of the delivery system can be improved by a variety of strategies, including the development of new heat-resistant materials, the addition of heat-resistant coatings to the surface of delivery systems, the cross-linking of proteins or starches using cross-linking agents, the design of particle structures, the use of physical means such as ultrasound, or the optimization of the ingredient formula. These strategies will help to expand the application of heat-resistant delivery systems so that they can be used in real thermal processing.
Collapse
Affiliation(s)
- Wen Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | | | - Xinwen Peng
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
| | - Man Meng
- Licheng Detection & Certification Group Co., Ltd, Zhongshan, China
| | - Yidong Zou
- Yixing Skystone Feed Co., Ltd, Wuxi, China
| | | | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
- Licheng Detection & Certification Group Co., Ltd, Zhongshan, China
| |
Collapse
|