Article
Chemistry, Applied
Xiaoxia Huang, Yun You, Qiaoyu Liu, Hao Dong, Weidong Bai, Bifeng Lan, Junshi Wu
Summary: The effect of gamma irradiation on the quality, flavor, and sensory properties of smoked chicken breasts was investigated. Results showed that irradiation doses >3 kGy were effective for sterilization but significantly affected the overall quality of smoked chicken breasts. The irradiation treatment could inhibit protein oxidation and accelerate lipid oxidation, increase the instability of free and bound water, muscle fiber gap, and juice loss. It also promoted the degradation of free fatty acids and taste-presenting nucleotides, increased fresh-tasting amino acids, and decreased bitter and sweet-tasting amino acids. The types and relative contents of volatiles changed, and certain acids decreased after irradiation. The findings provide valuable reference data for improving the quality and flavor of smoked chicken breasts using gamma irradiation technology.
Article
Agriculture, Multidisciplinary
Shi-Ke Shen, Zheng-Yang Wu, Yue-Wen Chen, Xiu-Ping Dong, Fei-Jian Liu, Zhi-Wen Ding
Summary: This study compared the effects of low temperature vacuum heating (LTVH) and traditional cooking on sturgeon fillets. The results showed that LTVH prevented lipid oxidation, maintained food quality, and had relatively stable flavor compounds. Therefore, LTVH is considered a healthier cooking method.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Chemistry, Applied
Jingxiu Lv, Jingjing Ma, Yu Liu, Pengpeng Li, Daoying Wang, Zhiming Geng, Weimin Xu
Summary: In this study, lipidomic profiles changes of Sanhuang chicken breast meat during cold storage (4 degrees C) were analyzed using UHPLC-MS-based lipidomic analysis. It was found that total lipids content decreased 16.8% after storage. Triacylglycerol (TAG), phosphatidylcholine (PC), and phosphatidylethanolamine (PE) significantly decreased, while lysophosphatidylcholine (LPC) and lysophosphatidylethanolamine (LPE) increased. The increase in the ratio of lysophospholipids/phospholipids and the degree of lipid oxidation demonstrated oxidation and enzymatic hydrolysis are potentially responsible for the lipid transformation. Moreover, 12 lipid species were identified to be associated with the spoilage of meat.
Article
Chemistry, Applied
Xuefei Li, Wei Xie, Fan Bai, Jinlin Wang, Xiaodong Zhou, Ruichang Gao, Xinxing Xu, Yuanhui Zhao
Summary: In this study, sensory analysis and instrumental techniques were used to investigate the impact of thermal processing on sturgeon meat flavor. A sensory lexicon of 26 descriptors was established and aroma compounds were extracted. Phospholipids were found to play a significant role in the formation of aldehydes, providing a theoretical basis for regulating flavor formation in thermally processed aquatic products.
Article
Food Science & Technology
Qing Wei, Huanxian Cui, Jing Li, Shengnan Yue, Chaohua Tang, Qingyu Zhao, Yanan Yu, Haihua Li, Yuchang Qin, Youyou Yang, Junmin Zhang
Summary: Taihe silky chicken (TSC) has superior meat quality compared to Cobb chicken (CC), with higher intramuscular fat content and different lipid and volatile compound profiles.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Xinxing Xu, Shixue Lu, Xuefei Li, Fan Bai, Jinlin Wang, Xiaodong Zhou, Ruichang Gao, Mingyong Zeng, Yuanhui Zhao
Summary: In this study, the composition and flavor formation mechanism of sturgeon caviar were investigated. Multiple compounds were found to be associated with the flavor attributes of the caviar, and the variations in these compounds were correlated with fungal and bacterial genera. The results provide a foundation for targeted preservation and flavor control of caviar.
Article
Chemistry, Applied
Antonia Dayane Jenyffer de Farias Marques, Jerffeson de Lima Tavares, Leila Moreira de Carvalho, Thaianaly Leite Abreu, Deyse Alves Pereira, Miriane Moreira Fernandes Santos, Marta Suely Madruga, Lorena Lucena de Medeiros, Taliana Kenia Alencar Bezerra
Summary: The addition of organic coffee husk extract to chicken burgers effectively inhibits lipid oxidation without significant impact on protein oxidation. This additive is considered a potential natural additive that helps reduce agro-industrial by-products generated by the coffee industry.
Article
Food Science & Technology
Le Xu, Chunyou Liu, Shaobo Li, Jinrong Xu, Huan Liu, Xiaochun Zheng, Dequan Zhang, Li Chen
Summary: This investigation aims to elucidate the roles of lipids on the volatilome evolution of postmortem lamb and its possible modulated mechanism behind. Chilled storage improved tenderness of muscle tissue and induced color variation of lamb. Differential aroma-active compounds were identified in different stages of storage, and discriminant analysis recognized the differential lipid species corresponding to different stages of lamb flavor development, including phospholipids, sphingolipids, glycerolipids and fatty acyls.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Liuyang Ren, Jie Ma, Weili Xu, Ying Lv, Qigen Tong
Summary: This study investigated the impact of LDL particle stability, lipid and protein oxidation on the formation of off-odor in heated egg yolk. Results showed that heating at 60℃-65℃ led to an increase in off-flavor and volatile compounds, along with the destruction of LDL particle structure and increased oil exudation. Moreover, oxidative changes in lipids and proteins, protein aggregation, and alterations in protein secondary structure were observed at 65℃. It was suggested that the instability of LDL particles led to lipid leakage, which then contributed to the formation of off-odor volatiles in heated egg yolk.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Food Science & Technology
Wangxin Liu, Xianliang Luo, Ying Huang, Minjie Zhao, Tao Liu, Jing Wang, Fengqin Feng
Summary: Foods undergo various physical and chemical reactions during cooking. New cooking technologies such as ultrasonic-assisted cooking, vacuum low-temperature cooking, vacuum frying, microwave heating, infrared heating, ohmic heating, and air frying are being widely researched and used. Lipid oxidation in cooking affects lipid quality, flavor, digestibility, and safety, while new cooking technologies offer the potential to reduce lipid loss and enhance flavor.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agriculture, Dairy & Animal Science
Marek Hudak, Boris Semjon, Dana Marcincakova, Lukas Bujnak, Pavel Nad', Beata Korenekova, Jozef Nagy, Martin Bartkovsky, Slavomir Marcincak
Summary: Meat quality can be improved by incorporating humic substances (HS) into broiler chickens' diet. The study found that HS supplements affected the total protein and fat content, lipid oxidation, and antioxidant activity of the meat extracts. Additionally, acidified HS showed better juiciness of the meat samples after storage.
Article
Chemistry, Applied
Sam Al-Dalali, Cong Li, Baocai Xu
Summary: This study found that long-term frozen storage affects the flavor compounds in marinated raw beef meat, with six flavors identified as markers to indicate the impact of frozen storage in all beef samples. The markers were mainly aldehydes and alcohols, suggesting their origin from lipid oxidation. Thiobarbituric acid reactive substances significantly increased in the first two months of frozen storage and then decreased slightly, while carbonyl content increased linearly in all samples during frozen storage.
Article
Food Science & Technology
Endrit Hasani, Gabriella Kisko, Istvan Dalmadi, Geza Hitka, Laszlo Ferenc Friedrich, Gyoergy Kenesei
Summary: It was found that a two-step sous vide method can improve the texture, protein solubility, and cook loss of chicken breasts. Furthermore, it has positive effects on the microbiological and oxidative stability of chicken breasts during subsequent storage.
Article
Food Science & Technology
Ji Wang, Jinna Hou, Xin Zhang, Jingrong Hu, Zhihui Yu, Yingchun Zhu
Summary: This research investigated the effects of Staphylococcus xylosus and Lactobacillus plantarum on fermented sausage. The results showed that the inoculation of these bacteria can improve lipid hydrolysis and oxidation, restrict the growth of unwanted bacteria, increase the formation of differential flavor compounds, and enhance the flavor of the sausages.
Article
Food Science & Technology
Linlin Zhao, Min Zhang, Haixiang Wang, Sakamon Devahastin
Summary: Carbon dots (CDs) were found to have strong antioxidant properties in reducing oxidation levels in fried meatballs, outperforming carnosic acid (CA) and being slightly less effective than tertbutylhydroquinone (TBHQ). Additionally, meatballs containing CDs received higher sensory scores compared to control and TBHQ samples, indicating their potential as an alternative antioxidant in food preservation.
