In order to study the microwave-assisted foam-mat drying properties of corn soaking water and optimize process parameters, a quadratic regression orthogonal rotary method was used to analyze the influence of microwave...In order to study the microwave-assisted foam-mat drying properties of corn soaking water and optimize process parameters, a quadratic regression orthogonal rotary method was used to analyze the influence of microwave power, material weight, material thickness and drying time on moisture content（dry basis）, color value and protein content. Results showed that the primary and secondary sequence of parameters with regard to moisture content（d. b.） was drying time, microwave power, material weight and material thickness; the primary and secondary sequence of parameters with regard to color value was material weight, drying time, microwave power and material thickness; the primary and secondary sequence of parameters with regard to protein content was drying time, material weight, microwave power and material thickness. Optimum conditions were obtained as microwave power of 560 W, material weight of 46.88 g, material thickness of 6.20 mm and drying time of 8.01 min. The results might provide the theoretical basis and technical support for the microwave-assisted foam-mat drying of corn soaking water to produce yeast protein power.展开更多
Petrovska klobasa is a traditional dry fermented sausage produced in the Autonomous Province of Vojvodina. Formation of nine hiogenic amines was determined in three sausage groups produced from hot deboned （A1） and ...Petrovska klobasa is a traditional dry fermented sausage produced in the Autonomous Province of Vojvodina. Formation of nine hiogenic amines was determined in three sausage groups produced from hot deboned （A1） and cold meat （B1, B3） during drying and ripening in traditional room （A1, B1） and in industrial ripening chamber （B3）. Dansyl chloride derived amines were analysed by high-performance liquid chromatography with diode-array detector （HPLC-DAD） on Eclipse XDB-C18 column. Histamine, the most important amine from food safety point of view, was not found in any of the analyzed samples. Serotonin and spermidine were also not detected in any samples, while spermin was determined in all analyzed samples. At the end of drying, phenylethylamine was the predominant amine in A1 sausage group （51.6 mg/kg）, and tryptamine in B1 （38.1 mg/kg） and B3 （28.7 mg/kg） sausage groups. At the end of ripening, tryptamine was the predominant biogenic amine in all sausage groups （133, 121 and 39.8 mg/kg in A1, B1 and B3 groups, respectively）. Total level of biogenic amines in all investigated sausages did not exceed 174 mg/kg at the end of drying and 238 mg/kg at the end of ripening period. Tryptamine and cadaverine may be used as indicators of total biogenic amines for sausages produced in traditional and indusrial conditions from hot deboned and cold meat.展开更多
The traditional dry sausage is highly appreciated in China because of its unique flavor characteristics.This study aimed to characterize and compare the flavor profile of traditional dry sausage,inoculated with lactic...The traditional dry sausage is highly appreciated in China because of its unique flavor characteristics.This study aimed to characterize and compare the flavor profile of traditional dry sausage,inoculated with lactic acid bacteria (LAB),including Lactobacillus plantarum MDJ2,Lactobacillus sakei HRB10,Lactobacillus curvatus SYS29,Weissella hellenica HRB6,and Lactococcus lactis HRB0 using headspace solid-phase microextraction gas chromatography-mass spectrometry coupled with electronic nose (E-nose).The control (non-inoculated) sausage presented higher water activity and moisture content compared to the inoculated sausages whereas,the inoculation led to decreased pH values and increased LAB counts during fermentation of dry sausages.Inoculation with LAB increased volatile compound contents and decreased total contents of free amino acids of sausages.E-nose and sensory analysis confirmed that inoculation with LAB,especially W.hellenica HRB6,Lb.sakei HRB10,and Lb.curvatus SYS29 enriched the pleasant odors of dry sausage.Correlation analysis demonstrated that sausages inoculated with W.hellenica HRB6 and Lb.sakei HRB10 showed a correlation with most of the key volatile compounds.In conclusion,W.hellenica HRB6 and Lb.sakei HRB10 are promising starter cultures to enhance the flavor characteristics of dry sausages.展开更多
The purpose of this study was to investigate the effects of pistachio green hull extract(PGH)as natural antioxidant and preservative on the quality ofω_(3) rich fermented sausage.Samples were prepared by linseed oil ...The purpose of this study was to investigate the effects of pistachio green hull extract(PGH)as natural antioxidant and preservative on the quality ofω_(3) rich fermented sausage.Samples were prepared by linseed oil gelled emulsion and treated with PGH-extract(LGE-PGH),with synthetic antioxidant(LGE-BHA),and without antioxidant(LGE-NON)and properties of them were studied during the ripening and storage for two months.The results showed that the moisture and aw values of LGE-PGH were higher than LGE-NON.Moreover,LGE-PGH had lower TBARS values and higherω3 and polyunsaturated fatty acids(PUFA)values compared to LGE-NON.The PGH-extract also reduced L*and b*,increased a*and hue in fermented sausages.Thus,the PGH-extract can be used as a natural preservative ofω3 rich dry fermented sausages without causing undesirable effects on it.展开更多
This study focused on Guizhou’s traditional fermented wind dried pork.Multiple analytical methods were used to understand its properties.High throughput sequencing was used to analyze microbial composition.Gas Chroma...This study focused on Guizhou’s traditional fermented wind dried pork.Multiple analytical methods were used to understand its properties.High throughput sequencing was used to analyze microbial composition.Gas Chromatography Ion Mobility Mass Spectrometry(GC-IMS)was used to identify flavor compounds.Nutritional content like protein,amino acids,fatty acids,cholesterol,and nitrite were determined by standard biochemical assays.Physicochemical indicators such as saponification value,peroxide value,acid value,and pH were measured by established procedures.The results showed that Acinetobacter sp.HRBLi 16,Latilactobacillus sakei,Brochothrix thermosphacta,and Pseudomonas fragi were dominant microbes.Nutritional and physicochemical changes included significant increases in saponification value,peroxide value,acid value,protein,amino acid,and fatty acid contents.Cholesterol content and pH decreased significantly,with nitrite below 1 mg/kg.Among 60 volatile flavor compounds in fermented samples,11 were unidentifiable,including 6 aldehydes,13 alcohols,8 esters,13 ketones,6 alkanes,2 heterocycles,and 1 acid.Multivariate interactive Mantel tests and Pearson correlation analysis revealed positive correlations:fatty acid-acid value;amino acid-cholesterol,acid value,peroxide value;protein-saponification value,pH.Also,volatile flavor compounds related to fatty acids,protein,saponification value,and microbial composition related to saponification value,protein,acid value,pH,cholesterol.These findings aid understanding of fermentation induced changes,offering insights for quality control and product development.展开更多
文摘In order to study the microwave-assisted foam-mat drying properties of corn soaking water and optimize process parameters, a quadratic regression orthogonal rotary method was used to analyze the influence of microwave power, material weight, material thickness and drying time on moisture content（dry basis）, color value and protein content. Results showed that the primary and secondary sequence of parameters with regard to moisture content（d. b.） was drying time, microwave power, material weight and material thickness; the primary and secondary sequence of parameters with regard to color value was material weight, drying time, microwave power and material thickness; the primary and secondary sequence of parameters with regard to protein content was drying time, material weight, microwave power and material thickness. Optimum conditions were obtained as microwave power of 560 W, material weight of 46.88 g, material thickness of 6.20 mm and drying time of 8.01 min. The results might provide the theoretical basis and technical support for the microwave-assisted foam-mat drying of corn soaking water to produce yeast protein power.
文摘Petrovska klobasa is a traditional dry fermented sausage produced in the Autonomous Province of Vojvodina. Formation of nine hiogenic amines was determined in three sausage groups produced from hot deboned （A1） and cold meat （B1, B3） during drying and ripening in traditional room （A1, B1） and in industrial ripening chamber （B3）. Dansyl chloride derived amines were analysed by high-performance liquid chromatography with diode-array detector （HPLC-DAD） on Eclipse XDB-C18 column. Histamine, the most important amine from food safety point of view, was not found in any of the analyzed samples. Serotonin and spermidine were also not detected in any samples, while spermin was determined in all analyzed samples. At the end of drying, phenylethylamine was the predominant amine in A1 sausage group （51.6 mg/kg）, and tryptamine in B1 （38.1 mg/kg） and B3 （28.7 mg/kg） sausage groups. At the end of ripening, tryptamine was the predominant biogenic amine in all sausage groups （133, 121 and 39.8 mg/kg in A1, B1 and B3 groups, respectively）. Total level of biogenic amines in all investigated sausages did not exceed 174 mg/kg at the end of drying and 238 mg/kg at the end of ripening period. Tryptamine and cadaverine may be used as indicators of total biogenic amines for sausages produced in traditional and indusrial conditions from hot deboned and cold meat.
基金funded by the National Natural Science Foundation of China(31901660 and 32172232)the Major Science and Technology Projects of Heilongjiang Province(2021ZX12B05)。
文摘The traditional dry sausage is highly appreciated in China because of its unique flavor characteristics.This study aimed to characterize and compare the flavor profile of traditional dry sausage,inoculated with lactic acid bacteria (LAB),including Lactobacillus plantarum MDJ2,Lactobacillus sakei HRB10,Lactobacillus curvatus SYS29,Weissella hellenica HRB6,and Lactococcus lactis HRB0 using headspace solid-phase microextraction gas chromatography-mass spectrometry coupled with electronic nose (E-nose).The control (non-inoculated) sausage presented higher water activity and moisture content compared to the inoculated sausages whereas,the inoculation led to decreased pH values and increased LAB counts during fermentation of dry sausages.Inoculation with LAB increased volatile compound contents and decreased total contents of free amino acids of sausages.E-nose and sensory analysis confirmed that inoculation with LAB,especially W.hellenica HRB6,Lb.sakei HRB10,and Lb.curvatus SYS29 enriched the pleasant odors of dry sausage.Correlation analysis demonstrated that sausages inoculated with W.hellenica HRB6 and Lb.sakei HRB10 showed a correlation with most of the key volatile compounds.In conclusion,W.hellenica HRB6 and Lb.sakei HRB10 are promising starter cultures to enhance the flavor characteristics of dry sausages.
文摘The purpose of this study was to investigate the effects of pistachio green hull extract(PGH)as natural antioxidant and preservative on the quality ofω_(3) rich fermented sausage.Samples were prepared by linseed oil gelled emulsion and treated with PGH-extract(LGE-PGH),with synthetic antioxidant(LGE-BHA),and without antioxidant(LGE-NON)and properties of them were studied during the ripening and storage for two months.The results showed that the moisture and aw values of LGE-PGH were higher than LGE-NON.Moreover,LGE-PGH had lower TBARS values and higherω3 and polyunsaturated fatty acids(PUFA)values compared to LGE-NON.The PGH-extract also reduced L*and b*,increased a*and hue in fermented sausages.Thus,the PGH-extract can be used as a natural preservative ofω3 rich dry fermented sausages without causing undesirable effects on it.
基金supported by the program of The Science and Technology Support Program of Guizhou Province,China(QKHZC-2023–466).
文摘This study focused on Guizhou’s traditional fermented wind dried pork.Multiple analytical methods were used to understand its properties.High throughput sequencing was used to analyze microbial composition.Gas Chromatography Ion Mobility Mass Spectrometry(GC-IMS)was used to identify flavor compounds.Nutritional content like protein,amino acids,fatty acids,cholesterol,and nitrite were determined by standard biochemical assays.Physicochemical indicators such as saponification value,peroxide value,acid value,and pH were measured by established procedures.The results showed that Acinetobacter sp.HRBLi 16,Latilactobacillus sakei,Brochothrix thermosphacta,and Pseudomonas fragi were dominant microbes.Nutritional and physicochemical changes included significant increases in saponification value,peroxide value,acid value,protein,amino acid,and fatty acid contents.Cholesterol content and pH decreased significantly,with nitrite below 1 mg/kg.Among 60 volatile flavor compounds in fermented samples,11 were unidentifiable,including 6 aldehydes,13 alcohols,8 esters,13 ketones,6 alkanes,2 heterocycles,and 1 acid.Multivariate interactive Mantel tests and Pearson correlation analysis revealed positive correlations:fatty acid-acid value;amino acid-cholesterol,acid value,peroxide value;protein-saponification value,pH.Also,volatile flavor compounds related to fatty acids,protein,saponification value,and microbial composition related to saponification value,protein,acid value,pH,cholesterol.These findings aid understanding of fermentation induced changes,offering insights for quality control and product development.
