Article
Food Science & Technology
Francesca Conte, Fabrizio Cincotta, Concetta Condurso, Antonella Verzera, Antonio Panebianco
Summary: The study found that the raw meat of freshly slaughtered cattle emits a faint sweet odor, mainly composed of compounds such as gamma-butyrolactone, acetoin, and acetic acid. Quantitative differences were observed within 24 hours, with the lowest levels of odor-active compounds reached between two and three hours after slaughtering, which could be the most suitable time for post-mortem inspection.
Article
Chemistry, Applied
Yi Chen, Pao Li, Luyan Liao, Yeyou Qin, Liwen Jiang, Yang Liu
Summary: The study utilized a combination of HS-GC-IMS and HS-SPME-GC-MS to investigate the changes in volatile organic compounds (VOCs) during the fermentation of Liuyang Douchi, identifying 115 VOCs with distinct patterns at different fermentation stages. The research identified 49 marker VOCs that could distinguish the fermentation stages of Douchi based on their composition, with different VOCs contributing to the unique aromas of Douchi at each stage of fermentation.
Article
Food Science & Technology
Xueting Liu, Xueli Wang, Yanwei Cheng, Yuangen Wu, Yan Yan, Zhen Li
Summary: In this study, changes in volatile organic compounds (VOCs) in Zhenyuan Daocai at different storage durations were analyzed. Various methods including electronic tongue (E-tongue), electronic nose (E-nose), and gas chromatography-ion mobility spectrometry (GC-IMS) were used. The results showed that the VOCs in Zhenyuan Daocai originated from raw materials and processing, and different compounds were responsible for different flavors. Furthermore, the characteristic VOCs changed after different durations of storage, contributing to floral, fruity, almond, roasted meat, fried coffee, and apple flavors.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Miao Kang, Yu Guo, Zhiyuan Ren, Weiwei Ma, Yuewei Luo, Kai Zhao, Xiaowen Wang
Summary: This study successfully developed the characteristic volatile fingerprint of foxtail millet using electronic nose, gas chromatography-ion mobility spectrometry, and gas chromatography-mass spectrometry. The results showed differences in volatile compounds among different foxtail millet varieties, which is important for origin traceability and quality control.
Article
Food Science & Technology
Chenguang Zhou, Yaojie Zhou, Yuqian Hu, Bin Li, Roujia Zhang, Kaiyi Zheng, Jie Liu, Jing Wang, Min Zuo, Siyao Liu
Summary: The study found that germinated brown rice (GBR) from Japonica rice cultivars contained higher levels of health-promoting compounds compared to Indica rice cultivars. No clear differences in volatile profiles were observed between the subspecies, but all volatile organic compounds exhibited significant reductions after germination, suggesting that Japonica cultivars might be preferred for health-conscious consumers seeking GBR products.
Article
Chemistry, Applied
Yuanming Chu, Jun Mei, Jing Xie
Summary: This study investigated the relationship between lipid oxidation and the development of volatile compounds in grouper lipids during cold storage. The findings revealed strong correlation between 13 key VOCs and lipid oxidation, which influenced the overall flavor of grouper lipids.
Article
Food Science & Technology
Jolien Devaere, Ann De Winne, Lore Dewulf, Ilse Fraeye, Irena Soljic, Elsa Lauwers, Andy de Jong, Hermes Sanctorum
Summary: This study assessed the effect of myoglobin on the aromatic profile of plant-based meat alternatives. The results showed that the addition of myoglobin led to an increase in aldehydes and a decrease in hydrocarbons. Additionally, an increase in pyrazines was observed after grilling. These findings suggest that myoglobin positively influences the aromatic profile of plant-based meat alternatives, making it closer to the characteristics of conventional meat.
Article
Chemistry, Applied
Xuemei Tian, Fenghua Wu, Guoxin Zhou, Jian Guo, Xingquan Liu, Tao Zhang
Summary: In this study, the volatile compounds in non-infested and S. oryzae-infested brown rice were analyzed to identify potential markers and facilitate pest monitoring. A reliable method to distinguish between non-infested and S. oryzae-infested brown rice was discovered. The findings of this study lay a foundation for further research on the brown rice infestation mechanism and safe storage monitoring.
Article
Agricultural Engineering
Madhubalaji Chegukrishnamurthi, Ajam Shekh, Sarada Ravi, Sandeep Narayana Mudliar
Summary: In this study, the production of volatile organic compounds (VOCs) and their effect on growth were investigated by cultivating bacterial mixture (Rhizobium and Agrobacterium) and axenic Chlorella individually, in a mixed form, and through headspace connections. The results showed significant differences in VOCs produced by axenic Chlorella and Chlorella co-cultured with bacteria. The growth of co-cultured Chlorella was greatly enhanced, indicating the essential role of VOCs in growth and communication.
BIORESOURCE TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Sarah Fruehwirth, Sandra Egger, Thomas Flecker, Miriam Ressler, Nesrin Firat, Marc Pignitter
Summary: The study found three different epoxidized triglycerides in margarine, which could potentially be used as new indicators for lipid oxidation. Acetone was identified for the first time as a lipid oxidation product in stored margarine and may serve as a new indicator for lipid oxidation.
Article
Chemistry, Applied
Xiaoli Zhou, Siyi Zhu, Jianan Wei, Yiming Zhou
Summary: This study evaluated and classified the aromatic profiles of Hemerocallis flowers from 10 cultivars, identifying a total of 81 volatile components. The findings contribute to our understanding of Hemerocallis.
Article
Chemistry, Applied
Xiaoli Zhou, Siyi Zhu, Jianan Wei, Yiming Zhou
Summary: This study evaluated and classified the aromatic profiles of Hemerocallis flowers from 10 cultivars, identifying a total of 81 volatile components. Linalool, indole, and other components played an essential role in distinguishing different varieties.
Article
Food Science & Technology
Jie Zhang, Xiuchao Gu, Wenjing Yan, Lina Lou, Xuewen Xu, Xuehao Chen
Summary: This study analyzed the volatile organic compounds (VOCs) in different cucumber cultivars and found significant differences in types and contents among the cultivars. The YX cultivar had the highest VOCs content, which mainly included hydrocarbons, aldehydes, and ketones. These findings are important for understanding the impact of cultivars on cucumber VOCs and facilitating targeted breeding.
Article
Biochemistry & Molecular Biology
Rong Zhang, Chaochen Tang, Bingzhi Jiang, Xueying Mo, Zhangying Wang
Summary: The study optimized the HP-SPME GC-MS method to investigate the volatile compounds of four sweet potato cultivars, revealing significant compound differences among varieties and distinctive compounds characterizing each cultivar with typical flavor.
Article
Biochemistry & Molecular Biology
Chih-Hsin Yeh, Chia-Yi Chou, Chin-Sheng Wu, Lee-Ping Chu, Wei-Juan Huang, Hsin-Chun Chen
Summary: This study compared different extraction methods to establish the analytic conditions for examining the aroma quality of vanilla pods. The results showed that SDE and HS-SPME could be used together to facilitate the analysis of vanilla pod aroma.
Article
Food Science & Technology
L. Mizi, S. Cofrades, R. Bou, T. Pintado, M. E. Lopez-Caballero, F. Zaidi, F. Jimenez-Colmenero
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2019)
Article
Chemistry, Applied
Ricard Bou, Mar Llauger, Rachel Joosse, Jose Antonio Garcia-Regueiro
Article
Food Science & Technology
Ricard Bou, Mar Llauger, Jacint Arnau, Alejandro Olmos, Elena Fulladosa
FOOD RESEARCH INTERNATIONAL
(2020)
Article
Food Science & Technology
Mar Llauger, Anna Claret, Ricard Bou, Laura Lopez-Mas, Luis Guerrero
Summary: The study found that consumers' attitudes towards meat products containing offal extracts are influenced by factors such as nutritional value, environmental sustainability, and affordability. Consumers were categorized into three segments based on their beliefs: those in favor of these products, those who were health and environmentally conscious, and those who were reluctant about them. Attitude was the most important predictor of behavioral intention regarding the overall model, with the subjective norm being significant for two identified segments.
Review
Food Science & Technology
Pierre Villeneuve, Claire Bourlieu-Lacanal, Erwann Durand, Jerome Lecomte, David Julian McClements, Eric A. Decker
Summary: Lipid oxidation is a major cause of quality deterioration in food products, and the presence of colloidal structures and interfaces play a crucial role in this process. Micelles in emulsions and reverse micelles in bulk oils are reservoirs for antioxidants and pro-oxidants, and serve as nanoreactors where lipid oxidation reactions occur.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Ricard Bou, Paola Navarro-Vozmediano, Ruben Dominguez, Miguel Lopez-Gomez, Montserrat Pinent, Albert Ribas-Agusti, Jose J. Benedito, Jose M. Lorenzo, Ximena Terra, Jose Garcia-Perez, Mirian Pateiro, Jose A. Herrera-Cervera, Rosa Jorba-Martin
Summary: The current demand for healthy and sustainable food products has led to the search for alternative sources of plant protein isolates and concentrates. Legumes are considered to be an excellent non-animal protein source due to their high protein content, adaptability to various ecological conditions, and sustainability. However, their use in human food is limited by the presence of anti-nutritional and anti-technological factors. Emerging technologies can help remove these unwanted compounds and improve the purity and yield of protein isolates.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Chemistry, Applied
Ricard Bou, Mar Llauger, Jacint Arnau, Alejandro Olmos, Elena Fulladosa
Summary: This study assessed the content of ZnPP, heme, salt, and color in two different muscles during the elaboration of Serrano dry-cured ham without the addition of nitrate and nitrite for 15 months. The results showed that ZnPP formation peaked between the end of resting and 6 months, with continued increase in one muscle but not the other. Free fatty acid content increased until 6 months and remained stable thereafter, with a decrease in ZnPP content at the end of processing possibly due to lipid oxidation.
Article
Food Science & Technology
Ricard Bou, Luis Guerrero, Marilo Lopez, Anna Claret, Laura Lopez-Mas, Massimo Castellari
Summary: Marination is commonly used to preserve fish, and combining it with non-thermal technologies like vacuum impregnation and high hydrostatic pressure can help extend shelf life and preserve freshness. In this study, the effects of vacuum impregnation alone or in combination with pressurization on the physicochemical properties, microbiological and oxidative stability, and sensory properties of refrigerated seabream fillets were evaluated. Vacuum impregnation alone had little effect, except for a higher perception of lemon aroma. However, vacuum impregnation with pressurization significantly reduced bacterial counts and affected color and texture compared to conventional marination, but had minimal impact on sensory properties.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
B. Abril, E. A. Sanchez-Torres, R. Bou, J. Benedito, Jose V. Garcia-Perez
Summary: This study analysed the effect of drying temperature on the activity and concentration of ferrochelatase in pork liver. Moderate drying temperatures close to room conditions were found to effectively preserve the concentration, while the activity was slightly lower compared to raw liver. Extreme drying temperatures resulted in the lowest values of concentration and activity. Therefore, drying at moderate temperatures was considered an effective method for preserving ferrochelatase activity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Blanca Abril, Ricard Bou, Jose V. Garcia-Perez, Jose Benedito
Summary: Meat processing involves various enzymatic reactions that determine the quality of the final product. Enzymes such as glycolysis, proteolysis, and lipolysis play a crucial role in the conversion of muscle into meat. Additionally, exogenous enzymes are used in the meat industry for different purposes. Emerging technologies like ultrasound, electric fields, high-pressure processing, and supercritical CO2 have been employed to enhance enzymatic reactions in food applications.
Article
Food Science & Technology
Mar Llauger, Jacint Arnau, Michela Albano-Gaglio, Sara Bover-Cid, Belen Martin, Ricard Bou
Summary: This study aimed to obtain a food-grade coloring ingredient for meat products by forming Zn-protoporphyrin from porcine livers, contributing to the development of nitrite-free products. The combination of ascorbic and acetic acids resulted in a higher Zn-protoporphyrin content, and the optimized conditions for formation involved anaerobic incubation at pH 4.8 and 45 ? for 24 h. Safety was validated through challenge testing for relevant pathogens, and the optimized procedure may improve the color of nitrite-free meat products.
Article
Biotechnology & Applied Microbiology
Nuria Ferrer-Bustins, Belen Martin, Mar Llauger, Ricard Bou, Sara Bover-Cid, Anna Jofre
Summary: The effect of formulation and production process temperature on bacterial communities in fuet-type dry fermented sausages was evaluated using metataxonomics. The results showed that temperature was the most important factor determining changes in pH, water activity, and lactic acid bacteria levels. The presence of a starter culture promoted a decrease in pH. Low temperature processes and the absence of nitrifying salts allowed the growth of spoilage-related species, while sausages with mild temperature, a starter culture, and nitrifying salts showed less bacterial diversity.
FERMENTATION-BASEL
(2023)
Article
Chemistry, Applied
Maria Lopez-Pedrouso, Jose M. Lorenzo, Ricard Bou, Jose Antonio Vazquez, Jesus Valcarcel, Monica Toldra, Daniel Franco
Summary: Porcine liver can be used for extracting zinc-protoporphyrin (ZnPP) as a natural red meat pigment. In this study, porcine liver homogenates were incubated at pH 4.8 and 45 degrees C under anaerobic conditions to obtain insoluble ZnPP. The molecular weight distributions of the porcine liver fractions at pH 4.8 and pH 7.5 were similar, but the fractions obtained at pH 4.8 had higher abundance of eight essential amino acids. The results demonstrate the potential of porcine liver in extracting natural pigments and bioactive peptides.
Article
Chemistry, Applied
Ricard Bou, Andreu Farran-Codina, Lucia Rizzolo-Brime, Jacint Arnau, Gerard Saben, Paula Jakszyn
Summary: Heme and nitrosyl-heme contents in meat derivatives vary greatly, reflecting differences in ingredients, manufacturing processes, storage, and cooking conditions. The chromatographic method is recommended for accurate determination of heme and nitrosyl-heme due to potential overestimation with the classical spectrophotometric determination.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Biodiversity Conservation
Sebastian Biton-Porsmoguer, Ricard Bou, Elsa Lloret, Manuel Alcaide, Josep Lloret
Summary: This study assessed fatty acids and parasitism in sardine and anchovy populations at different reproductive and feeding stages in the northern Mediterranean Sea. The results suggest that the poor condition of these fish species in the northern Catalan Sea is likely due to a decrease in plankton productivity and overfishing, rather than parasitism.
CONSERVATION PHYSIOLOGY
(2020)
Article
Food Science & Technology
Xinxin Zhao, Xiankun Sun, Bangcheng Lai, Rui Liu, Mangang Wu, Qingfeng Ge, Hai Yu
Summary: This research investigates the effect of different ultrasonic powers on the quality of pork meatballs. The results show that pork meatballs cooked with ultrasound at 450 W have the most uniform and smooth structures. The water retention capacity of the meatballs first increased and then decreased with increasing ultrasonic powers. The study concludes that appropriate ultrasonic power can improve the physicochemical properties and microstructure of pork meatballs, making ultrasonic technology an effective method for improving meat product quality.
Article
Food Science & Technology
J. Tholen, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, M. Upmann
Summary: This study provides an up-to-date evaluation of visual contamination on the slaughter line in a German industrial slaughterhouse. The main contamination types were intestinal contents and the affected areas were mostly small.
Article
Food Science & Technology
Dante T. Valente Jr, Ira B. Mandell, Benjamin M. Bohrer, Justice B. Dorleku, Cheryl P. Campbell, Tadeu E. Silva, Edenio Detmann, Alysson Saraiva, Manuel Juarez, Marcio S. Duarte
Summary: The objective of this study was to assess the influence of carcass traits on consumer evaluation of pork eating quality. The results showed no significant correlations between carcass traits and pork eating quality traits. Tenderness and overall acceptability were negatively correlated with cooking loss and shear force.
Article
Food Science & Technology
Honggyun Kim, Jiseon Lee, Sungmin Jeong, Suyong Lee, Geun-Pyo Hong
Summary: This study investigated the effect of high pressure pretreatment on the stability of pork loins during supercooling preservation. The results showed that high pressure pretreatment improved the stability of pork loins during supercooling preservation and reduced property changes compared to normal refrigeration.
Article
Food Science & Technology
Bulent Ekiz, P. Dilara Kecici, Y. Ziya Ograk, Hulya Yalcintan, Alper Yilmaz
Summary: The study suggests that the EUROP classification system may have different effectiveness in distinguishing carcass and meat quality in thin- and fat-tailed sheep breeds, and that varying levels of fatness and conformation classes significantly influence carcass characteristics.
Article
Food Science & Technology
Luciano Gutierrez, Roberto Lai, Giuseppe Nocella, Maria Sabbagh
Summary: Dry-aged beef provides a unique taste experience with superior qualities compared to traditional beef. This study analyzed the factors influencing consumers' intention to consume and willingness to pay for dry-aged beef, using an extended version of the Theory of Planned Behavior model that includes meat-eater identity. The results showed that meat-eater identity significantly influenced participants' intention to consume, with the most significant impact mediated by attitudes, subjective norms, and perceived behavioral control. Furthermore, the intention to consume strongly influenced the willingness to pay for dry-aged beef.
Article
Food Science & Technology
Patricia M. Ramos, Tracy L. Scheffler, Mariane Beline, Jocelyn Bodmer, David E. Gerrard, Saulo Luz Silva
Summary: The consumption of beef is expected to increase globally, which requires the use of Bos indicus cattle that are well-adapted to harsh climates. However, beef from these cattle is considered inferior due to lower tenderness values and reduced intramuscular fat content. Despite these drawbacks, the benefits of using Bos indicus genetics are significant and cannot be ignored.
Article
Food Science & Technology
Patricia Palma-Granados, Maria Munoz, Miguel A. Delgado-Gutierrez, Cristina Ovilo, Yolanda Nunez, Miguel A. Fernandez-Barrosso, Fernando Sanchez-Esquiliche, Luisa Ramirez, Juan M. Garcia-Casco
Summary: This study evaluated the effects of a set of 26 polymorphisms on premium cuts weights and meat quality in a larger population. The results suggest that these polymorphisms are associated with meat quality traits but may not have undesirable effects on carcass composition. Further research is needed to validate these findings.
Article
Food Science & Technology
Germani Adrian Munoz-Osorio, Cem Tirink, Thobela Louis Tyasi, Marco Antonio Ramirez-Bautista, Alvar Alonzo Cruz-Tamayo, Dany Alejandro Dzib-Cauich, Ricardo A. Garcia-Herrera, Alfonso J. Chay-Canul
Summary: The current study estimated carcass tissue composition in Black Belly ewe lambs using real-time ultrasound measurements and multivariate adaptive regression splines algorithms. The results showed that cold carcass weight and subcutaneous fat thickness were the most effective variables, while longissimus thoracis depth and area were the lowest variables for determining carcass composition.
Article
Food Science & Technology
Ruggero Menci, Giuseppe Luciano, Antonio Natalello, Alessandro Priolo, Fabrizio Mangano, Luisa Biondi, Marco Bella, Manuel Scerra, Massimiliano Lanza
Summary: This study aimed to assess the effect of dietary tara hydrolysable tannins on the performance and meat quality of finishing pigs. The results showed that the addition of tannins tended to reduce the content of certain fatty acids and cholesterol in meat, and delay lipid oxidation. The antioxidant and anti-inflammatory capacity of tara tannins may contribute to these positive effects.
Article
Food Science & Technology
Xiying Li, Minh Ha, Robyn D. Warner, Robert J. E. Hewitt, Darryl N. D'Souza, Frank R. Dunshea
Summary: Genetic lines have significant effects on carcass traits and pork quality. Terminal lines have lower backfat thickness, higher hardness and cohesiveness, and lower IMF content. Different muscles have different texture profiles, and collagen and IMF content greatly contribute to pork texture.
Review
Food Science & Technology
Gianni Battacone, Mondina Francesca Lunesu, Teresa Manso, Ceferina Vieira, Giuseppe Pulina, Anna Nudda
Summary: This paper examines the importance of feeding management practices in improving the nutritional properties of milk from dairy ewes and analyzes the relationship between dietary treatment of lactating ewes and the performance and meat quality of suckling lambs. The findings could be useful in developing production and communication strategies for the lamb meat industry.
Article
Food Science & Technology
B. M. Bohrer, Y. Wang, J. B. Dorleku, C. P. Campbell, I. B. Mandell
Summary: This study evaluated the pH and color of different muscles from pork carcasses and found that the longissimus thoracis had the lowest pH and the lightest and least red color. The pH and color values of the longissimus thoracis were not reliable predictors for other muscles, highlighting the importance of considering individual muscles of interest.
Article
Food Science & Technology
Maria Nobile, Luca Maria Chiesa, Francesco Arioli, Sara Panseri
Summary: This study focuses on the use of biodegradable packaging material (polylactic acid, PLA) for sliced salami as an alternative to the current material (polyethylene terephthalate, PET). The results show that the PLA packaged salami maintains its red color and stable pH throughout the shelf life, with only a slight difference in sensory markers at the end. Consumers still appreciate the product.
Article
Food Science & Technology
Wenxiang Wang, Tianliu Zhang, Lili Du, Keanning Li, Lupei Zhang, Haipeng Li, Xue Gao, Lingyang Xu, Junya Li, Huijiang Gao
Summary: This study compared different types of muscles through transcriptomic analysis and identified differences in gene expression. Several gene modules associated with muscle fiber diameter were also identified. The findings of this study provide insights for breeding to improve meat yield.
