RESUMEN
Various strategies are being explored to reduce the formation of undesirable compounds during the thermal processing of foods. This study investigates the impact of incorporating annatto seed powder (Bixa orellana L.) into beef patties to reduce the formation of heterocyclic amines (HAs) during charcoal-grilling and pan-frying. A three-level full factorial design was used to assess the effect of both annatto seed powder concentration and cooking times on HAs formation. The results showed that HA formation increased with longer cooking times and decreased with higher concentrations of annatto seed powder. A significant reduction in HA content was observed in both charcoal-grilled and pan-fried beef patties when annatto seed powder was added, with a particularly notable 91 % reduction at the 1 % addition level. These findings demonstrate that the addition of annatto seed powder is a highly effective strategy for reducing HA formation in beef patties. CHEMICAL COMPOUNDS STUDIED IN THIS ARTICLE: 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) (PubChem CID: 62275); 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) (PubChem CID: 104739); 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx) (PubChem CID: 104855); 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) (PubChem CID: 1530); 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole (Trp-P-1) (PubChem CID: 5284474); 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2) (PubChem CID: 5284476); 2-amino-9H-pyrido[2,3-b]indole (AαC) (PubChem CID: 62805); 2-amino-3-methyl-9H-pyrido[2,3-b]indole (MeAαC) (PubChem CID: 62244); Bixin (PubChem CID: 5281226).
Asunto(s)
Aminas , Carbón Orgánico , Culinaria , Extractos Vegetales , Semillas , Semillas/química , Bovinos , Animales , Aminas/química , Aminas/análisis , Carbón Orgánico/química , Extractos Vegetales/química , Bixaceae/química , Polvos/química , Compuestos Heterocíclicos/química , Compuestos Heterocíclicos/análisis , Calor , Productos de la Carne/análisis , CarotenoidesRESUMEN
In this study, the potential mechanism of aroma loss in non-smoked bacon due to excessive hot air drying (beyond 24 h) was investigated, focusing on protein conformational changes and the inhibition of heme protein-mediated lipid oxidation by oleic acid. The results showed that prolonged hot-air drying caused a stretching of the myofibrillar protein (MP) conformation in bacon before 36 h, leading to an increase in reactive sulfhydryl groups, surface hydrophobicity, and the exposure of additional hydrophobic sites. Consequently, the binding ability of MP to the eight key aroma compounds (hexanal, 1-octen-3-ol, (E)-2-nonenal, 3-methyl-butanoic acid, 2-undecenal, (E, E)-2,4-decadienal, 2,3-octanedione, and dihydro-5-pentyl-2(3H)-furanone) was enhanced, resulting in their retention. On the other hand, a sustained increase in oleic acid levels has been demonstrated to effectively inhibit heme protein-mediated lipid oxidation and the formation of these key aroma compounds. Using lipidomic techniques, 30 lipid molecules were identified as potential precursors of oleic acid during the bacon drying process. Among these precursors, triglycerides (16:0/18:0/18:1) may be the most significant.
Asunto(s)
Calor , Odorantes , Odorantes/análisis , Desecación/métodos , Productos de la Carne/análisis , Ácido Oléico/química , Manipulación de Alimentos/métodos , Interacciones Hidrofóbicas e Hidrofílicas , Conformación Proteica , Compuestos Orgánicos Volátiles/análisis , Compuestos Orgánicos Volátiles/química , Oxidación-Reducción , Aldehídos/análisis , Aldehídos/químicaRESUMEN
Nitrites are food additives used in meatfor their bacteriological, technological and sensory properties.However, they are suspected to be involved in the formation of various mutagenic nitroso compounds (NOCs).With a view to reducing the use of nitrite in meat products to improve the healthiness thereof, the formation of NOCs was studied during dynamic in vitro digestion ofcooked and recooked meats preparedwith various levels of nitrite. Residual nitrite and nitrate and NOCs were evaluated in the gastric and ileal compartments.In the absence of added nitrite, basalnitrosation and nitrosylation were detected, probably due to the oxidation of ammonium salts present in the gastric fluid. Nitrosamines, nitrosyl heme and nitrosothiols displayed different kinetics of formation and degradation,reflecting a possible transfer of nitric oxide from one substrate to another. A protective effect of nitrite on lipid oxidation was also observed during digestion.
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Culinaria , Digestión , Productos de la Carne , Nitritos , Compuestos Nitrosos , Oxidación-Reducción , Nitritos/química , Productos de la Carne/análisis , Nitrosación , Animales , Compuestos Nitrosos/química , Nitratos/química , Porcinos , Manipulación de Alimentos/métodosRESUMEN
Cultured meat has been proposed as a promising alternative to conventional meat products. Five different plant protein blends made from soy (from two different manufacturers), wheat, mung bean, and faba bean, were extruded to form low-moisture meat analogs (LMMA) and were used to assess LMMA scaffold potential for cultured meat application. Extruded LMMAs were characterized using scanning electron microscopy, water-holding capacity, total soluble matter, and mechanical properties. Two-dimensional LMMA scaffolds were seeded with C2C12 skeletal myoblast cells and cultured for 14 days, and cell attachment and morphology were evaluated. All five extrudates exhibited directionality of their fibrous protein structures but to varying degrees. Soy, wheat, mung bean, and faba bean-based LMMA scaffolds initially supported myoblast cell growth. However, after 14 days of culture, the extruded wheat LMMA exhibited superior myoblast cell growth. This may be attributed to the highly aligned fibrous structure of the extruded wheat LMMA as well as its elastic modulus, which closely approximated that of native skeletal muscle. Overall, two-dimensional structures of the extruded plant proteins support cell growth and advance the development of cultured meat.
Asunto(s)
Proliferación Celular , Mioblastos , Proteínas de Plantas , Triticum , Animales , Triticum/química , Proteínas de Plantas/química , Línea Celular , Ratones , Andamios del Tejido/química , Vigna/química , Vicia faba/química , Productos de la Carne/análisis , Glycine max/química , Carne in VitroRESUMEN
Customers are very concerned about high-quality products whose provenance is healthy. The identification of meat authenticity is a subject of growing concern for a variety of reasons, including religious, economic, legal, and public health. Between March and April of 2023, 150 distinct marketable beef product samples from various retailers in El-Fayoum, Egypt, were gathered. There were 30 samples of each of the following: luncheon, kofta, sausage, burger, and minced meat. Every sample underwent a histological investigation as well as subjected to a standard polymerase chain reaction (PCR) analysis to identify meat types that had not been stated by Egyptian regulations. According to the obtained data, the meat products under scrutiny contained a variety of unauthorized tissues which do not match Egyptian regulations. Furthermore, the PCR results indicated that the chicken, camels, donkeys, and pigs derivatives were detected in 60%, 30%, 16%, and 8% of examined samples, respectively. In conclusion, besides displaying a variety of illegal tissues, the majority of the meat items under examination were tainted with flesh from many species. As a result, it is crucial to regularly inspect these products before they are put on the market to ensure that they comply with the law and don't mislead customers Furthermore, it is advisable for authorities to implement rigorous oversight of food manufacturing facilities to ensure the production of safe and wholesome meat.
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Productos de la Carne , Animales , Bovinos , Egipto , Productos de la Carne/análisis , Productos de la Carne/normas , Equidae , Reacción en Cadena de la Polimerasa/veterinaria , Camelus , Pollos , Porcinos , Carne Roja/análisis , Carne Roja/normasRESUMEN
With an increasing emphasis on health and environmental consciousness, there is a growing inclination toward plant protein-based meat substitutes as viable alternatives to animal meat. In the pursuit of creating diverse and functional plant protein-based substitutes, innovative plant proteins have been introduced in conjunction with soy protein isolate (SPI), encompassing pea protein isolate (PPI), rice bran protein (RBP), fava bean protein isolate (FPI), and spirulina protein isolate (SPPI). Notably, SPI-WG extrudates and SPI-PPI extrudates exhibited superior fiber structures (fiber degrees were 1.72 and 1.88, respectively), with coarse fibers in SPI-WG extrudates and fine, dense fibers in SPI-PPI extrudates. The addition of RBP, FPI and SPPI had minimal effect on fiber structure. Fresh SPI-FPI displayed the slowest rate of water loss, losing about 7.11% of their total weight in 5 h. Different plant proteins can be selected for the preparation of plant protein-based meat substitutes according to practical needs.
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Proteínas de Plantas , Proteínas de Plantas/química , Proteínas de Soja/química , Oryza/química , Manipulación de Alimentos , Animales , Productos de la Carne/análisis , Carne/análisis , Spirulina/química , Sustitutos de la CarneRESUMEN
Cultured meat, an emerging meat production technology, has reduced environmental burden as well as provide healthier and more sustainable method of meat culture. Fat in cultured meat is essential for enhancing texture, taste, and tenderness. However, current cultured meat production method is limited to single-cell type. To meet the consumer demands for cultured meat products, it is crucial to develop new methods for producing cultured meat products that contain both muscle and fat. In this study, cell viability and differentiation were promoted by controlling the ratio and cultivation conditions of myocytes and adipocytes. The total digestibility of cultured meat exceeded 37%, higher than that of beef (34.7%). Additionally, the texture, appearance, and taste of the co-cultured meat were improved. Collectively, this research has great promise for preparing rich-nutritious and digestion cultured meat.
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Adipocitos , Técnicas de Cocultivo , Animales , Bovinos , Adipocitos/citología , Adipocitos/metabolismo , Humanos , Diferenciación Celular , Células Musculares/metabolismo , Células Musculares/citología , Productos de la Carne/análisis , Supervivencia Celular , Carne/análisis , Carne in VitroRESUMEN
This study investigated the effects of pea protein pre-emulsions containing triglyceride- or diglyceride-oil on the emulsifying and gelling properties of low-salt myofibrillar protein (MP). Pea protein isolates treated with pH12-shifting (PPIpH) or ultrasonication (PPIU) demonstrated superior initial interfacial adsorption and higher final interfacial pressure than native pea protein. Within MP/PPI blends, an increased ratio of MP led to a decrease in interfacial pressure, while simultaneously enhancing film elasticity at both polar and non-polar interfaces. Polar diglyceride promoted protein adsorption and fostered interfacial interactions between modified pea proteins and MP, enhancing the cross-linking of transglutaminase (TG) in the composite emulsion gels. Combining diglyceride-type PPIU and PPIpH emulsions with TG increased gel strength to 0.58 N and 0.63 N, respectively, from an initial 0.33 N, yielding a denser protein network with uniformly dispersed oil droplets. Therefore, the utilization of diglyceride and modified PPI can serve as structural enhancers in comminuted meat products.
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Emulsiones , Geles , Proteínas de Guisantes , Emulsiones/química , Geles/química , Proteínas de Guisantes/química , Miofibrillas/química , Proteínas Musculares/química , Animales , Pisum sativum/química , Productos de la Carne/análisisRESUMEN
Grilled foods are an important source of acrylamide, which has neurotoxic, genotoxic, and carcinogenic properties. The current study aims to evaluate the level of acrylamide in beef, chicken, and fish products, especially those requiring high cooking temperatures, using High Performance Liquid Chromatography (HPLC). Reduction of acrylamide by organic acids i.e., (citric acid, malic acid, tartaric acid, and lactic acid) and fruit extracts of lemon, apple, and grape has also been investigated. The results revealed that the highest mean acrylamide concentration was found in chicken products (grilled chicken) which recorded 8.32 µg/100 g, followed by beef products (beef grilled) with a concentration of 7.91 µg/100 g, and fish products (pan-fried fish burgers) which recorded 6.77 µg/100 g). Furthermore, the mixture of organic acid has the highest effect on reducing the level of acrylamide in a chemical model system. Moreover, the fruit extract mixture was more effective in reducing the percentage of acrylamide in the grilled chicken than organic acids mixture. Finally, the addition of fruit extract improved the sensory properties of grilled chickens. In sum, this study offers novel and promising natural strategies to decrease acrylamide in meat products toward further future application in meat industry to deliver safe food to consumers.
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Acrilamida , Pollos , Frutas , Productos de la Carne , Extractos Vegetales , Probióticos , Acrilamida/análisis , Animales , Extractos Vegetales/química , Extractos Vegetales/análisis , Frutas/química , Productos de la Carne/análisis , Probióticos/análisis , Cromatografía Líquida de Alta Presión/métodos , Contaminación de Alimentos/análisis , Culinaria/métodos , Bovinos , Tartratos/análisis , Tartratos/química , Humanos , Malatos/análisisRESUMEN
This study investigated the effects of the application of glycine (Gly) and Pediococcus pentosaceus R1(Pp), alone or in combination, on the physicochemical properties, oxidative stability, and taste quality of Harbin dry sausages. The results demonstrated that after nine days of fermentation, the Gly + Pp group exhibited significantly (P < 0.05) lower moisture content (19.04%), water activity (0.686), and pH (4.78) values, alongside notably (P < 0.05) higher lactic acid bacteria count (8.11 log CFU/g sausage) and redness value (17.2), compared to the other three groups (P < 0.05). In addition, the dry sausages in the Gly + Pp group exhibited the lowest peroxide value (0.34 meq/kg sausage), thiobarbituric acid reactive substances (0.46 MAD/kg sausage), and protein carbonyl content (1.26 nmol/kg protein) during fermentation, followed by the Gly group, Pp group, and control group. Electronic tongue (e-tongue) and sensory evaluations revealed that the combined treatment with P. pentosaceus R1 and Gly resulted in superior taste characteristics. Besides, partial least squares regression (PLSR) analysis illustrated that the taste qualities characterized using the e-tongue were accordant with the sensory evaluation consequences, and total free amino acids (FAAs) and organic acids contributed to the dry sausages' taste properties. In conclusion, the combined application of Gly and P. pentosaceus R1 enhanced the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages.
Asunto(s)
Fermentación , Glicina , Productos de la Carne , Pediococcus pentosaceus , Gusto , Productos de la Carne/análisis , Productos de la Carne/microbiología , Glicina/farmacología , Animales , Humanos , Porcinos , Concentración de Iones de Hidrógeno , Oxidación-Reducción , Probióticos , Masculino , Sustancias Reactivas al Ácido Tiobarbitúrico/análisis , Adulto , Nariz Electrónica , FemeninoRESUMEN
The diffusion of microplastics in meat products is an emerging topic, as their impact on animal and human health is still largely unknown. The present study aimed to preliminarily determine the number and the quality of microplastics diffusion in beef hamburgers (n = 10) through Fourier-transformed infrared micro-spectroscopy in attenuated total reflectance mode analysis. Microplastics were detected in all analyzed samples. The abundance of microplastics ranged from 200.00 to 30,300.00 MP/kg. Microplastics observed in the analyzed samples were mainly characterized by irregular shapes (95.99%), grey color (70.16%), and dimensions comprised between 51 and 100 µm (57.46%). Eighteen different polymers were detected, with polycarbonate (30,300.00 MP/kg), polyethylene (1580.00 MP/kg) and polypropylene (750.00 MP/kg) being the most abundant classes. Results demonstrate an extensive diffusion of microplastics in the analyzed samples, which may be originated from various sources, including animal body, industrial processing, and packaging. Findings from this study will aid in pinpointing the source of microplastics contamination, enabling the creation of targeted guidelines to mitigate microplastics spread in processed meat food.
Asunto(s)
Contaminación de Alimentos , Microplásticos , Animales , Bovinos , Microplásticos/análisis , Contaminación de Alimentos/análisis , Espectroscopía Infrarroja por Transformada de Fourier , Carne Roja/análisis , Embalaje de Alimentos/métodos , Productos de la Carne/análisisRESUMEN
Pork batter quality significantly affects its product. Herein, this study explored the use of Raman spectroscopy combined with deep learning algorithms for rapidly detecting pork batter quality and revealing the mechanisms of quality changes during heating. Results showed that heating increased ß-sheet content (from 26.38 to 41.42%) and exposed hidden hydrophobic groups, which formed aggregates through chemical bonds. Dominant hydrophobic interactions further cross-linked these aggregates, establishing a more homogeneous and denser network at 80 °C. Subsequently, convolutional neural networks (CNN), long short-term memory neural networks (LSTM), and CNN-LSTM were comparatively used to predict gel strength and whiteness in batters based on the Raman spectrum. Thereinto, CNN-LSTM provided the optimal results for gel strength (Rp = 0.9515, RPD = 3.1513) and whiteness (Rp = 0.9383, RPD = 3.0152). Therefore, this study demonstrated the potential of Raman spectroscopy combined with deep learning algorithms as non-destructive tools for predicting pork batter quality and elucidating quality change mechanisms.
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Aprendizaje Profundo , Calor , Espectrometría Raman , Espectrometría Raman/métodos , Animales , Porcinos , Productos de la Carne/análisis , Algoritmos , Control de CalidadRESUMEN
This study investigated the effects of the addition of konjac glucomannan (KGM), curdlan (CD), carrageenan (CA), and sodium alginate (SA) on fibrous structure formation in surimi-based meat analogs to livestock meat. Meat analogs were prepared using high-moisture extrusion with Alaskan pollock surimi and soy protein isolate at a ratio of 7:3 (w/w). The meat analogs samples were labeled as SSP. Macrostructure observation showed that the best fibrous structure was obtained in SSP containing 2% SA. Mesostructure and microstructure observations revealed that 2% CD, CA or SA promoted the formation of a less tight three-dimensional network structure, which contributed to the formation of fiber filaments. Increased ß-sheet structure content, ordered degree, fractal dimension and thermal stability were observed in SSP with the three colloids. Moreover, fibrous texture was closely associated with the thermal stability and fractal dimension. This study has provided useful information for colloid application in surimi-based meat analogs.
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Alginatos , Carragenina , Mananos , beta-Glucanos , Mananos/química , Alginatos/química , Carragenina/química , Animales , beta-Glucanos/química , Gadiformes , Manipulación de Alimentos , Amorphophallus/química , Productos de la Carne/análisis , Sustitutos de la CarneRESUMEN
The objective of this research was to examine the effectiveness of chitosan (CH)-gallic acid (GA) conjugate (CH-g-GA) as an edible coating in improving the physicochemical properties and oxidative stability of deep-fat fried pork meatballs. The meatballs were coated with either CH alone, a combination of CH and GA, or CH-g-GA before being fried at 180 °C for 5 min. The viscosity of the coating solutions influenced the amount of coating picked up by the meatballs, with higher viscosity coatings showing increased pickup. The application of chitosan-based coatings in deep-fried meatballs resulted in a decrease in moisture loss and oil uptake, as well as decreased b* values and hardness, while maintaining consistent cooking yield. Furthermore, compared to the control group, the chitosan-based coatings treatment significantly increased the ratio of immobilized water and decreased the ratio of free water (P < 0.05), as well as effectively inhibited lipid oxidation in deep-fried meatballs (P < 0.05). Among the different coatings tested, CH-g-GA coating exhibited the highest effectiveness. The research findings suggest that the CH-g-GA edible coating has significant potential in enhancing the overall quality of deep-fried meatballs.
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Quitosano , Culinaria , Ácido Gálico , Productos de la Carne , Oxidación-Reducción , Quitosano/química , Ácido Gálico/química , Animales , Productos de la Carne/análisis , Porcinos , Carne de Cerdo/análisis , Viscosidad , Agua/química , ColorRESUMEN
Meat processing has a long history and involves a wide and ever-increasing range of chemical and physical processes, resulting in a heterogeneous food category with a wide variability in nutritional value. Despite the known benefits of meat consumption, observational epidemiological studies have shown associations between consumption of red and processed meat - but not white meat - and several non-communicable diseases, with higher relative risks for processed meat compared to unprocessed red meat. This has led global and regional nutrition and health organisations to recommend reducing consumption of unprocessed red meat and avoiding processed meat. A plethora of potentially implicated hazardous compounds present in meat or formed during processing or gastrointestinal digestion have been reported in the literature. However, our mechanistic understanding of the impact of meat consumption on human health is still very incomplete and is complicated by the simultaneous occurrence of multiple hazards and interactions with other food compounds and host factors. This narrative review briefly discusses hazards, risks and their assessment in the context of dietary guidelines. It is argued that more mechanistic studies of the interactive effects of meat products with other foods and food compounds in different dietary contexts are needed to refine and increase the evidence base for dietary guidelines. Importantly, the great diversity in the composition and degree of processing of processed meats should be better understood in terms of their impact on human health in order to develop a more nuanced approach to dietary guidelines for this food category.
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Manipulación de Alimentos , Productos de la Carne , Humanos , Productos de la Carne/análisis , Productos de la Carne/efectos adversos , Animales , Manipulación de Alimentos/métodos , Dieta , Valor Nutritivo , Política NutricionalRESUMEN
Diphenylalanine(FF)-Zn self-assembly (FS) confined in covalent organic polymers (FS@COPs) with efficient fluorescence was synthesized for fluorescence sensing of biogenic amines, which was one of the most important indicators for monitoring food freshness. FS@COPs combined excellent biodegradability of self-assembled dipeptide with chemical stability, porosity and targeted site recognition of COPs. With an optimal excitation wavelength of 360 nm and an optimal emission wavelength of 450 nm, FS@COPs could be used as fluorescence probes to rapidly visualize and highly sensitive determination of tryptamine (Try) within 15 min, and the linear range was from 40 to 900 µg L-1 with a detection limit of 63.08 µg kg-1. Importantly, the FS@COPs showed a high fluorescence quantum yield of 11.28%, and good stability, solubility, and selectivity, which could successfully achieve the rapid, accurate and highly sensitive identification of Try. Furthermore, we revealed the mechanism of FS@COPs for fluorescence sensing of targets. The FS@COPs system was applied to the fluorescence sensing of Try in real samples and showed satisfactory accuracy of 93.02%-105.25%.
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Dipéptidos , Colorantes Fluorescentes , Límite de Detección , Espectrometría de Fluorescencia , Triptaminas , Triptaminas/análisis , Triptaminas/química , Dipéptidos/química , Dipéptidos/análisis , Colorantes Fluorescentes/química , Espectrometría de Fluorescencia/métodos , Productos de la Carne/análisis , Polímeros/químicaRESUMEN
This study aimed to investigate alterations in the fungal community and flavor substances in Yunnan-style sausages subjected to natural air-dried fermentation (NF), variable-temperature drying (VT), and constant-temperature drying (CT) and analyze the potential relationship between fungal community and flavor substances. The findings revealed that the NF group and VT group were more conducive to enhancing the accumulation of dominant fungi and characteristic flavor substances in Yunnan-style sausages. Glu, Ala, His, and Lys were identified as key taste substances based on their taste activity values (TAV ≥ 1). A total of 272 volatile compounds(VOCS) were detected in the sausage samples, while 28 key aroma compounds were screened based on the odor activity value (OAV ≥ 1). Multivariate statistical analysis showed that 12 key aroma compounds (VIP > 1) could be considered discriminative compounds, including (E,E)-2,4-nonadienal, nonanal, heptanal, benzaldehyde, Dodecanal, cyclohexanol, and hexyl-Benzene, etc. Furthermore, Wickerhamoomyces and Debaryomyces were positively correlated with most of the key flavor substances and physicochemical indices (|r| > 0.6, P < 0.05), which were potential flavor-contributing fungi in Yunnan-style sausages.
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Aromatizantes , Hongos , Productos de la Carne , Odorantes , Gusto , Compuestos Orgánicos Volátiles , Productos de la Carne/análisis , Productos de la Carne/microbiología , Compuestos Orgánicos Volátiles/análisis , Compuestos Orgánicos Volátiles/química , Hongos/aislamiento & purificación , Aromatizantes/química , Aromatizantes/análisis , Odorantes/análisis , Porcinos , Animales , Fermentación , China , Manipulación de Alimentos , Desecación/métodos , HumanosRESUMEN
Chinese traditional fermented sour meat has a unique flavor and nutritional value. The antioxidant activity of sour meat peptides is related to their molecular weights, amino acid compositions, and structural characteristics. Therefore, this study explores the relationships between them. The results indicate that sour meat peptides with molecular weights <1 kDa exhibit significant antioxidant properties both in vitro and in vivo. The smaller the molecular weights, the higher the content of typical amino acids with antioxidant activity (p <0.05), and the characteristic peaks of ultraviolet absorption decrease. The absorption peak at 284.5 nm blue-shifted, and the polarity of the microenvironment increased. The peak intensity and peak area of the Raman characteristic peaks of tyrosine residues and aliphatic amino acids were enhanced. In the secondary structure, there is a high content of ß-turns and a low content of α-helix, which are closely related to the enhancement of antioxidant activity.
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Antioxidantes , Fermentación , Péptidos , Antioxidantes/química , Péptidos/química , Animales , Productos de la Carne/análisis , Peso Molecular , Aminoácidos/química , Estructura Secundaria de Proteína , Ratones , Alimentos Fermentados/análisisRESUMEN
This study utilized gas chromatography-ion mobility spectrometry (GC-IMS) to analyze the volatile flavor compounds present in various commercially available sausages. Additionally, it conducted a comparative assessment of the distinctions among different samples by integrating sensory evaluation with textural and physicochemical parameters. The results of the GC-IMS analysis showed that a total of 65 volatile compounds were detected in the four samples, including 12 hydrocarbons, 11 alcohols, 10 ketones, 9 aldehydes, 12 esters, and 1 acids. Fingerprinting combined with principal component analysis (PCA) showed that the volatiles of different brands of sausages were significantly different (p < 0.05). The volatiles of S1 and S4 were more similar and significantly different from the other two samples (p < 0.05). Among them, there were 14 key volatile substances in the four samples, of which 3-hydroxy-2-butanone and diallyl sulfide were common to all four sausages. Combined textural and sensory evaluations revealed that smoked sausages exhibited superior characteristics in resilience, cohesiveness, springiness, gumminess, and chewiness. Additionally, smoked sausages were found to be more attractive in color, moderately spicy, and salty, while having a lower fat content. In conclusion, smoked sausages are preferred by consumers over flavored oil sausages.
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Aromatizantes , Productos de la Carne , Compuestos Orgánicos Volátiles , Productos de la Carne/análisis , Aromatizantes/análisis , Compuestos Orgánicos Volátiles/análisis , Gusto , Cromatografía de Gases y Espectrometría de Masas , Análisis de Componente Principal , Humanos , Espectrometría de Movilidad Iónica/métodosRESUMEN
Lipids are the key matrix for the presence of odorants in meat products. The formation mechanism of odorants of air-fried (AF) pork at 230 °C was elucidated from the perspectives of lipids and heat transfer using physicochemical analyses and multidimensional statistics. Twenty-nine key aroma compounds were identified, with pyrazines predominantly contributing to the roasty aroma of air-fried roasted pork. Untargeted lipidomics revealed 1184 lipids in pork during roasting, with phosphatidylcholine (PC), phosphatidylethanolamine (PE), and triglyceride (TG) being the major lipids accounting for about 60 % of the total lipids. TG with C18 acyl groups, such as TG 16:1_18:1_18:2 and TG 18:0_18:0_20:3, were particularly significant in forming the aroma of AF pork. The OPLS-DA model identified seven potential biomarkers that differentiate five roasting times, including PC 16:0_18:3 and 2-ethyl-3,5-dimethylpyrazine. Notably, a lower specific heat capacity and water activity accelerated heat transfer, promoting the formation and retention of odorants in AF pork.