Sodium chloride is one of the most widely used additives in meat curing.However,cured meat products contribute to a portion of the total sodium dietary intake.Consumers and researchers'concern about excessive sodi...Sodium chloride is one of the most widely used additives in meat curing.However,cured meat products contribute to a portion of the total sodium dietary intake.Consumers and researchers'concern about excessive sodium intake has prompted the food industry to consider ways to reduce salt content of cured meat products.The aim of this review is to provide a broad but comprehensive understanding of salt reduction strategies for cured meat products.The implications and limitations of each approach were discussed.Green technologies treatments,such as ultrasonic technology,high-pressure processing,seem to be potential to ensure microbiological safety in low-sodium cured meat products.However,these novel technologies can cause protein and fat oxidization in meat products.A combination of multiple treatments could give the desired effect.In addition,different parameter conditions need to be set according to the specific meat to achieve better salt reduction effect.展开更多
To investigate the spoilage characteristics of Jinhua ham,sensory scores,volatile compounds,biogenic amine,physicochemical parameters and microbial counts were evaluated between normal and spoiled hams.The results sho...To investigate the spoilage characteristics of Jinhua ham,sensory scores,volatile compounds,biogenic amine,physicochemical parameters and microbial counts were evaluated between normal and spoiled hams.The results showed that off-odors of spoiled hams were dominated by rancid,sour,sulfide and ammonia odors derived from these compounds including butanoic acid,methanethiol and dimethyl disulfide.Total content of biogenic amine in spoiled hams was significantly higher(more than 10-fold)compared with normal hams,and putrescine,cadaverine and histamine were the key components of biogenic amine of spoiled hams.Lower salt content,and higher moisture,TVB-N and thiobarbituric acid reactive substances(TBARS)values were observed in spoiled hams compared with normal hams.The populations of Enterobacteriaceae and Enterococcus of spoiled hams were obviously higher than that of normal hams.High moisture and low salt content caused the abnormal growth of Enterobacteriaceae and Enterococcus in spoiled hams,which contributed to the spoilage of Jinhua ham.展开更多
To deepen the understanding in the effect of potassium lactate on the sensory quality and safety of Rugao ham,sensory attributes,physicochemical parameters,total volatile basic nitrogen(TVBN),microorganism community a...To deepen the understanding in the effect of potassium lactate on the sensory quality and safety of Rugao ham,sensory attributes,physicochemical parameters,total volatile basic nitrogen(TVBN),microorganism community and biogenic amines of Rugao ham manufactured with different potassium lactate levels(0%,0.5%,1%,2%)were investigated;the relationship between microbial community and the formation of TVBN and biogenic amines was further evaluated.With the increase of potassium lactate from 0%to 2%,the increased sensory scores and the decreased total aerobic bacterial count and TVBN were observed;the abundance of Staphylococcus increased,while the content of Halomonas decreased.LDA effect size(LEf Se)and correlations analysis showed that Staphylococcus equorum and Lactobacillus fermentum could be the key species to improve sensory scores and decrease biogenic amines and TVBN.Metabolic pathway analysis further showed that amino acids metabolism and nitrogen metabolism were mainly involved in decreasing TVBN and biogenic amines in the treatment of 2%potassium lactate.展开更多
To investigate the mechanism of yeast inoculation on aroma improvement of Jinhua ham,microbial succession,myofibrillar protein hydrolysis,enzyme activities,amino acid metabolism,volatile compound evolutions,sensory at...To investigate the mechanism of yeast inoculation on aroma improvement of Jinhua ham,microbial succession,myofibrillar protein hydrolysis,enzyme activities,amino acid metabolism,volatile compound evolutions,sensory attributes,and the relationship between key volatiles and sensory attributes were investigated during the processing of Jinhua ham with the inoculation of Rhodotorula mucilaginosa AUMC 9298(RM),Candida parapsilosis d70a(CP)or Pichia kudriavzevii XS-5(PK),respectively,while ham samples without any inoculation were defined as the control group(CK).The inoculation of RM,C P,and PK significantly increased the counts of fungal communities,and the fungal counts of the final products after dry-ripening for 40 days reached 6.65,6.33,7.35,and 7.55(lg(CFU/g))in CK,PK,RM,and CP groups,respectively;the treatment of RM showed the highest sensory scores in meaty aroma,nutty aroma,and overall acceptance among these groups.The treatment of Rm showed the highest capability to degrade myosin and actin.The total contents of free amino acids increased significantly from 2565.89 mg/100 g of PK to 3141.46 mg/100 g of RM and 2714.76 mg/100 g of CP in the final products(P<0.05),and the most release of free amino acids was observed in Rm among these groups.The activities of keto acid decarboxylase,aromatic and branched chain aminotransferase,and branched chain amino acid dehydrogenase in Rm were significantly higher than those of CP and PK,which contributed to the metabolism of aromatic and branched chain amino acids.Gas chromatography-mass spectrometry and multivariate statistics demonstrated that benzaldehyde,3-methylbutanal,2,5-dimethylpyrazine,and 2,6-dimethylpyrazine were responsible for the improvement of overall acceptance of Jinhua ham with RM inoculation.展开更多
Finding the optimal optoelectronic properties(zero-order optical transmittance,shielding effectiveness,and stray light uniformity)of metallic mesh is significant for its application in electromagnetic interference shi...Finding the optimal optoelectronic properties(zero-order optical transmittance,shielding effectiveness,and stray light uniformity)of metallic mesh is significant for its application in electromagnetic interference shielding areas.However,there are few relevant studies at present.Based on optoelectronic properties,we propose a comprehensive evaluation factor Q,which is simple in form and can be used to evaluate the mesh with different parameters in a simple and efficient way.The effectivity of Q is verified by comparing the trend of Q values with the evaluation results of the technique for order preference by similarity to ideal solution(TOPSIS).The evaluation factor Q can also be extended to evaluate the optoelectronic properties of different kinds of metallic meshes,which makes it extremely favorable for metallic mesh design and application.展开更多
Microorganisms played a key role in developing the flavor quality,while few studies focused on the relationship between microbial diversity and flavor quality of dry-cured boneless ham.To explore the relationship,sens...Microorganisms played a key role in developing the flavor quality,while few studies focused on the relationship between microbial diversity and flavor quality of dry-cured boneless ham.To explore the relationship,sensory evaluation,lipases,microorganism communities,free fatty acids and volatile compounds were investigated in dry-cured boneless ham with different quality grades(NS,WS and GS groups);the correlation between cored microbes and crucial volatiles was further evaluated by metabolic network analysis.GS group showed the highest scores in aroma and overall acceptance among three groups.The highest values of phospholipase activities(7.88 U*g^(−1) protein)were shown in GS group,while the lowest values of TBARS(0.93 mg/kg)were observed in GS among three groups.High-throughput sequencing revealed that fungi showed the most various among three groups;Xerochrysium,Aspergillus,Penicillium and Debaryomyces were the most genera in GS.SPME-GC-MS revealed that GS showed higher contents and numbers in volatiles than other groups;aldehydes and furans were intensely response to the variations of volatiles among these groups.Metabolic pathway further revealed that several key species derived from Penicillium and Aspergillus accelerated the formation of volatiles byβ-lipoxidation and Strecker degradation.These results indicated that molds could be the major contributors in developing and differentiating the flavor quality of Chinese dry-cured boneless ham.展开更多
基金financially supported by Youth Talent Support Programme of Guangdong Provincial Association for Science and Technology(SKXRC202317)the Open Project of Beijing Laboratory of Food Quality and Safety/Key Laboratory of Alcoholic Beverages Quality and Safety of China Light Industry(FQS-202201)+3 种基金Characteristic Innovation Project of Guangdong Universities(2022KTSCX058)Special Projects in Key Field of Guangdong Universities(2022ZDZX4015,2022ZDZX4016)Guangdong Maoming Binhai New Area Marine Fishery Industrial Park Project(0835-220FA8102621)Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology(2021B1212040013)。
文摘Sodium chloride is one of the most widely used additives in meat curing.However,cured meat products contribute to a portion of the total sodium dietary intake.Consumers and researchers'concern about excessive sodium intake has prompted the food industry to consider ways to reduce salt content of cured meat products.The aim of this review is to provide a broad but comprehensive understanding of salt reduction strategies for cured meat products.The implications and limitations of each approach were discussed.Green technologies treatments,such as ultrasonic technology,high-pressure processing,seem to be potential to ensure microbiological safety in low-sodium cured meat products.However,these novel technologies can cause protein and fat oxidization in meat products.A combination of multiple treatments could give the desired effect.In addition,different parameter conditions need to be set according to the specific meat to achieve better salt reduction effect.
基金supported by National Natural Science Foundation of China(3210197532022066+7 种基金31871825)National Key Research&Development Program of China(2021YFD2100104)Modern Agricultural Technical Foundation of China(CARS-42-25)Zhejiang Province Natural Science Foundation(LQ22C200017)China Postdoctoral Foundation(2020M6818062021T140348)Science and Technology Programs of Ningbo(202003N4130202002N3067)。
文摘To investigate the spoilage characteristics of Jinhua ham,sensory scores,volatile compounds,biogenic amine,physicochemical parameters and microbial counts were evaluated between normal and spoiled hams.The results showed that off-odors of spoiled hams were dominated by rancid,sour,sulfide and ammonia odors derived from these compounds including butanoic acid,methanethiol and dimethyl disulfide.Total content of biogenic amine in spoiled hams was significantly higher(more than 10-fold)compared with normal hams,and putrescine,cadaverine and histamine were the key components of biogenic amine of spoiled hams.Lower salt content,and higher moisture,TVB-N and thiobarbituric acid reactive substances(TBARS)values were observed in spoiled hams compared with normal hams.The populations of Enterobacteriaceae and Enterococcus of spoiled hams were obviously higher than that of normal hams.High moisture and low salt content caused the abnormal growth of Enterobacteriaceae and Enterococcus in spoiled hams,which contributed to the spoilage of Jinhua ham.
基金supported by National Natural Science Foundation of China(32022066,32101975)Zhejiang Province Natural Science Foundation(LQ22C200017)+1 种基金China Postdoctoral Foundation(2020M681806,2021T140348)Science and Technology Programs of Ningbo(202003N4130,202002N3067)。
文摘To deepen the understanding in the effect of potassium lactate on the sensory quality and safety of Rugao ham,sensory attributes,physicochemical parameters,total volatile basic nitrogen(TVBN),microorganism community and biogenic amines of Rugao ham manufactured with different potassium lactate levels(0%,0.5%,1%,2%)were investigated;the relationship between microbial community and the formation of TVBN and biogenic amines was further evaluated.With the increase of potassium lactate from 0%to 2%,the increased sensory scores and the decreased total aerobic bacterial count and TVBN were observed;the abundance of Staphylococcus increased,while the content of Halomonas decreased.LDA effect size(LEf Se)and correlations analysis showed that Staphylococcus equorum and Lactobacillus fermentum could be the key species to improve sensory scores and decrease biogenic amines and TVBN.Metabolic pathway analysis further showed that amino acids metabolism and nitrogen metabolism were mainly involved in decreasing TVBN and biogenic amines in the treatment of 2%potassium lactate.
基金supported by National Natural Science foundation of China(32472252)Zhejiang Provincial Natural Science foundation(LR25C200003)+4 种基金National Key research and Development Program of China(2021YFD2100104)Modern agricultural Technical foundation of China(CARS-42-25)open Project of China food flavor and Nutrition Health Innovation Center(CFC2023a-001)Young Leading Talents program of Ningbo(2023QL034)Natural Science foundation of Ningbo(2022J086).
文摘To investigate the mechanism of yeast inoculation on aroma improvement of Jinhua ham,microbial succession,myofibrillar protein hydrolysis,enzyme activities,amino acid metabolism,volatile compound evolutions,sensory attributes,and the relationship between key volatiles and sensory attributes were investigated during the processing of Jinhua ham with the inoculation of Rhodotorula mucilaginosa AUMC 9298(RM),Candida parapsilosis d70a(CP)or Pichia kudriavzevii XS-5(PK),respectively,while ham samples without any inoculation were defined as the control group(CK).The inoculation of RM,C P,and PK significantly increased the counts of fungal communities,and the fungal counts of the final products after dry-ripening for 40 days reached 6.65,6.33,7.35,and 7.55(lg(CFU/g))in CK,PK,RM,and CP groups,respectively;the treatment of RM showed the highest sensory scores in meaty aroma,nutty aroma,and overall acceptance among these groups.The treatment of Rm showed the highest capability to degrade myosin and actin.The total contents of free amino acids increased significantly from 2565.89 mg/100 g of PK to 3141.46 mg/100 g of RM and 2714.76 mg/100 g of CP in the final products(P<0.05),and the most release of free amino acids was observed in Rm among these groups.The activities of keto acid decarboxylase,aromatic and branched chain aminotransferase,and branched chain amino acid dehydrogenase in Rm were significantly higher than those of CP and PK,which contributed to the metabolism of aromatic and branched chain amino acids.Gas chromatography-mass spectrometry and multivariate statistics demonstrated that benzaldehyde,3-methylbutanal,2,5-dimethylpyrazine,and 2,6-dimethylpyrazine were responsible for the improvement of overall acceptance of Jinhua ham with RM inoculation.
基金Project supported by the National Natural Science Foundation of China(No.61975046)。
文摘Finding the optimal optoelectronic properties(zero-order optical transmittance,shielding effectiveness,and stray light uniformity)of metallic mesh is significant for its application in electromagnetic interference shielding areas.However,there are few relevant studies at present.Based on optoelectronic properties,we propose a comprehensive evaluation factor Q,which is simple in form and can be used to evaluate the mesh with different parameters in a simple and efficient way.The effectivity of Q is verified by comparing the trend of Q values with the evaluation results of the technique for order preference by similarity to ideal solution(TOPSIS).The evaluation factor Q can also be extended to evaluate the optoelectronic properties of different kinds of metallic meshes,which makes it extremely favorable for metallic mesh design and application.
基金supported by National Natural Science Foundation of China(32101975,32022066)National Key Research and Development Program of China(2021YFD2100104)+3 种基金Modern Agricultural Technical Foundation of China(CARS-42-25)Zhejiang Province Natural Science Foundation(LQ22C200017)China Postdoctoral Foundation(2020M681806,2021T140348)Natural Science Foundation of Ningbo(20221JCGY010542).
文摘Microorganisms played a key role in developing the flavor quality,while few studies focused on the relationship between microbial diversity and flavor quality of dry-cured boneless ham.To explore the relationship,sensory evaluation,lipases,microorganism communities,free fatty acids and volatile compounds were investigated in dry-cured boneless ham with different quality grades(NS,WS and GS groups);the correlation between cored microbes and crucial volatiles was further evaluated by metabolic network analysis.GS group showed the highest scores in aroma and overall acceptance among three groups.The highest values of phospholipase activities(7.88 U*g^(−1) protein)were shown in GS group,while the lowest values of TBARS(0.93 mg/kg)were observed in GS among three groups.High-throughput sequencing revealed that fungi showed the most various among three groups;Xerochrysium,Aspergillus,Penicillium and Debaryomyces were the most genera in GS.SPME-GC-MS revealed that GS showed higher contents and numbers in volatiles than other groups;aldehydes and furans were intensely response to the variations of volatiles among these groups.Metabolic pathway further revealed that several key species derived from Penicillium and Aspergillus accelerated the formation of volatiles byβ-lipoxidation and Strecker degradation.These results indicated that molds could be the major contributors in developing and differentiating the flavor quality of Chinese dry-cured boneless ham.
