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Full-Text Articles in Food Biotechnology
Research Progress On Effect Of Salt On Pickling Vegetable Quality, Qi Kai, Li Ziyan, Cheng Wenbo, Fan Mingcong, Zuo Daoxi, Li Yan, Wang Li, Zhang Wenbin
Research Progress On Effect Of Salt On Pickling Vegetable Quality, Qi Kai, Li Ziyan, Cheng Wenbo, Fan Mingcong, Zuo Daoxi, Li Yan, Wang Li, Zhang Wenbin
Food and Machinery
Vegetable pickling is a time-honored food preservation and processing method, in which salt (primarily sodium chloride) plays an irreplaceable and core role. This paper systematically reviews the multidimensional effects of curing salt on vegetable quality. It comprehensively covers preservation mechanisms, textural transformations, the formation and conversion of flavor compounds, color stability, and nutritional value changes. Specifically, this article analyzes the decisive role of salt concentration gradients in final product characteristics. Furthermore, it examines the challenges posed by the low salinity, including microbial safety risks, textural deterioration, and flavor imbalances, while proposing corresponding strategies.
Effects Of Yeast Extract And Reheating Methods On Gel Properties And Warmed-Over Flavor Formation Of Hairtail Surimi, Huang Qianyi, Li Xianghong, Li Shuang, Ma Xiayin, Liu Dongmin, Wang Faxiang, Liu Yongle, Wu Jinhong
Effects Of Yeast Extract And Reheating Methods On Gel Properties And Warmed-Over Flavor Formation Of Hairtail Surimi, Huang Qianyi, Li Xianghong, Li Shuang, Ma Xiayin, Liu Dongmin, Wang Faxiang, Liu Yongle, Wu Jinhong
Food and Machinery
［Objective］ To control the gel property and warmed -over flavor formation of hairtail surimi products.［Methods］ Surimi gel is prepared using hairtail as the raw material. Then, by examining changes in sensory evaluation, microstructure, gel property,moisture content, and volatile flavor substances, this study investigates the effects of yeast extract addition and reheating methods on gel property and warmed-over flavor formation in hairtail surimi products.［Results］ Yeast extract addition significantly promotes internal structural cross-linking and reduces the number of pores in the product, thereby enhancing the gel properties, including gel strength, hardness, and elasticity. Specifically, an optimal gel property is observed at a …
Effects Of Single And Mixed Fermentation On Flavor , Composition , And Antioxidant Activity Of Soybean Whey, Taotao Wei, Qian Chen, Xiangjie Tao, Bin Tang, Fusheng Ren, Ping Hu
Effects Of Single And Mixed Fermentation On Flavor , Composition , And Antioxidant Activity Of Soybean Whey, Taotao Wei, Qian Chen, Xiangjie Tao, Bin Tang, Fusheng Ren, Ping Hu
Journal of Food Science and Biotechnology
[Objective ] This study aims to explore the impacts of single strain fermentation and mixed fermentation on the flavor,composition,and antioxidant activity of soybean whey.[Method ] Gas chromatography-ion mobility spectrometry (GC-IMS ) was coupled with E-nose and high-performance liquid chromatography (HPLC ) to a nalyze the flavor and function of soybean whey fermented by the single and mixed strains.[Result ] Compared with single-strain fermentation by Limosilactobacillus fermentum HJS- 1 or Kluyveromyces marxianus HJS- 2,mixed fermentation (Limosilactobacillus fermentum HJS- 1 + Kluyveromyces marxianus HJS- 2) effectively improved the levels of functional substances and antioxidant activity of soybean whey.Compared with non-fermented soybean whey,mixed …
Analysis Of Flavor Characteristics Of Herbal Cultivated Tremella Fuciformis Based On Component Difference Analysis And Intelligent Sensory, Chen Wanchao, Wu Di, Xiao Minsheng, Yao Shuxian, Yang Yan, Liu Yanfang
Analysis Of Flavor Characteristics Of Herbal Cultivated Tremella Fuciformis Based On Component Difference Analysis And Intelligent Sensory, Chen Wanchao, Wu Di, Xiao Minsheng, Yao Shuxian, Yang Yan, Liu Yanfang
Food and Machinery
Objective: Clarify the flavor characteristics of Tremella fuciformis cultivated on herbaceous substrate. Methods: In the study T. fuciformis cultivated on herbaceous substrate was used as the research object, while samples of yellow tremella and white tremella cultivated on conventional substrate were used as controls. The differences in flavor composition between them were analyzed using high-performance liquid chromatography and Headspace Solid Phase Microextraction Ggas Chromatography Mass Spectrometry (HS-SPME-GC-MS). And combined with intelligent sensory technology, its flavor characteristics were analyzed. Results: According to multi-dimensional evaluations such as fresh and sweet amino acid and flavor nucleotides content, taste activity value and equal freshness …
Effect Of Flavor Characteristics And Salt Reduction And Flavor Enhancement Of Three Edible Fungi By Nano-Pulverization, Ban Xinrong, Yang Yan, Li Wen, Wu Di, Zhang Zhong, Chen Wanchao, Li Jingjun
Effect Of Flavor Characteristics And Salt Reduction And Flavor Enhancement Of Three Edible Fungi By Nano-Pulverization, Ban Xinrong, Yang Yan, Li Wen, Wu Di, Zhang Zhong, Chen Wanchao, Li Jingjun
Food and Machinery
Objective: This study aimed to optimize the processing technology of edible fungi and evaluate its application potential as flavoring agents in the food industry. Methods: The content of non-volatile flavor components of the samples was determined by ion chromatography and high-performance liquid chromatography, and the umami of the samples was evaluated by equal umami concentration. The volatile aroma components in the samples were detected by GC-MS, electronic nose and electronic tongue. The microstructure before and after Nano-pulverization was observed, and the experiment of increasing freshness and reducing salt was carried out. Results: After Nano-pulverization, the contents of umami amino acids, …
Changes In Quality And Flavor Of Frozen Semi-Dried Pomfret Under Simulated Logistics And Transportation Conditions, Duan Rubi, He Yanfu, Qiu Dan, Xia Guanghua, Li Yongcheng
Changes In Quality And Flavor Of Frozen Semi-Dried Pomfret Under Simulated Logistics And Transportation Conditions, Duan Rubi, He Yanfu, Qiu Dan, Xia Guanghua, Li Yongcheng
Food and Machinery
Objective: This study aimed to investigate the changes in quality and flavor of semi-dried gold pomfret during the thawing process of logistics transportation. Methods: The logistics transportation process of frozen semi-dried gold pomfret was simulated at different temperatures. The thawing-loss rate, changes in myofibrillar protein conformation, physical and chemical indexes of protein, lipid oxidation and changes in flavor substances were determined. Results: The protein and lipid oxidation degrees of pomfret were significantly increased with the extension of transport time (P＜0.05). The oxidation degree was (P＜0.05) more significant as the temperature increased. During this process, protein aggregation …
Effect Of Farming Region And Commercial Size On Nutrition And Flavor Quality Of Turbot （Scophthalmus Maximus）, Zhuang Xiaomei, Guo Quanyou, Zheng Yao, Wei Banghong, Yang Xu
Effect Of Farming Region And Commercial Size On Nutrition And Flavor Quality Of Turbot （Scophthalmus Maximus）, Zhuang Xiaomei, Guo Quanyou, Zheng Yao, Wei Banghong, Yang Xu
Food and Machinery
Objective: Investigating the effects of farming region and commercial size on the nutrition and flavor quality of Scophthalmus maximus. Methods: Farming turbot of three regions, namely, Rushan, Haiyang and Suizhong, and two typical commercially available sizes, 450～750 and 750～1 250 g, were selected for this study to compare their nutrient composition and flavor substances. Used principal component analysis and orthogonal partial least squares discriminant analysis to visualize the differences between different groups and to identify the nutritional indicators in differentiate farming region and commercial size. Results: The protein and collagen content of turbot in the Rushan and Haiyang regions …
Effect Of Ultra-High Pressure Treatment On The Texture, Flavor And Shelf Life Of Cream Cheese, Zhang Yuanyuan, Liu Zhenmin, Zheng Yuanrong
Effect Of Ultra-High Pressure Treatment On The Texture, Flavor And Shelf Life Of Cream Cheese, Zhang Yuanyuan, Liu Zhenmin, Zheng Yuanrong
Food and Machinery
Objective: This study aimed to determine the optimal conditions for ultra-high pressure (HHP) cream cheese. Methods: The influence of non-thermal processing pressure on the texture, flavor and shelf life of homemade cream cheese were explored. By using the texture profile analysis (TPA), solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), and colony counting method, the texture, flavor substances, and microorganisms of cheese were identified and evaluated. Results: After HHP treatment, the hardness, adhesiveness, and resilience of cream cheese decreased. The springiness of cheese reached the highest at 300 MPa, significantly increasing by 14.0% (P<0.05). When the pressure is more than or equal to 400 MPa, the content and species of volatile substances in cheese are significantly reduced. Principal component analysis showed that 200 and 300 MPa treated cheese and unpressurized cheese were both in the first principal component area. After HHP treatment of artificially dyed cream cheese, the number of bacterial colonies decreased significantly (P<0.05), and the greater the treatment pressure, the better the bactericidal effect. When the HHP treatment pressure is greater than or equal to 300 MPa, the shelf life of cheese was effectively extended from 7 days to 21 days. Conclusion: The cream cheese treated by HHP has a good texture and original flavor while effectively extending the shelf life.
Dry-Aged Beef Flavor Development, And The Effect Of High Levels Of Vitamin-E On Beef Color Stability, Nicolas Herrera
Dry-Aged Beef Flavor Development, And The Effect Of High Levels Of Vitamin-E On Beef Color Stability, Nicolas Herrera
Department of Animal Science: Dissertations, Theses, and Student Research
Palatability and consumer purchasing are essential factors of fresh meat. To meet consumer expectations during purchasing and consumption, fresh beef must maintain desirable cherry-red color at retail and achieve desirable cooked flavor. Dry-aged beef popularity has grown, and identifying methods to ensure quality dry-aged meat is necessary to maintain demand. To understand dry-aged palatability, this dissertation addressed effects of moisture loss and aging time, fundamental factors of dry-aged beef, using bone-in and boneless strip loins. Study two investigated flavor development using cookery methods and internal temperatures in boneless and bone-in dry-aged beef. In study one, increased dry-aging time (creation effect) …
Effect Of Dry-Aging Processes On The Quality Of Rump Beef From Yanbian Cattle, Sun De-Peng, Peng An-Qi, Tan Jin-Long, Piao Chun-Xiang, Lu Ai-Hui, Mu Bai-De, Li Guan-Hao
Effect Of Dry-Aging Processes On The Quality Of Rump Beef From Yanbian Cattle, Sun De-Peng, Peng An-Qi, Tan Jin-Long, Piao Chun-Xiang, Lu Ai-Hui, Mu Bai-De, Li Guan-Hao
Food and Machinery
Objective: This study aimed to improve the tenderness and flavor content of Yanbian cattle beef. Methods: Rump beef of Yanbian cattle were dry-aged by using three different methods, i.e., Method A: RH（65±5）% aging for 10 days, RH（75±5）% aging for 10 days, and then RH （85±5）% aging for 20 days; Method B: RH（75±5）% aging for 20 days and then RH（85±5）% aging for 20 days; Method C: RH（85±5）% aging for 40 days. The quality changes caused by the different aging processes were then analyzed and compared. Results: The cooking loss of the beef processed by all the three methods increased significantly with …
Research Progress On The Effect Of Lactic Acid Bacteria On The Flavor Of Fermented Vegetables, Hou Xiao-Yi, Wang Jian-Hui, Deng Na, Li Hui, Zhang Bo, Cai Yong-Jian
Research Progress On The Effect Of Lactic Acid Bacteria On The Flavor Of Fermented Vegetables, Hou Xiao-Yi, Wang Jian-Hui, Deng Na, Li Hui, Zhang Bo, Cai Yong-Jian
Food and Machinery
In the process of vegetable fermentation, the variety and quantity of microorganisms are complex and changeable. Lactic acid bacteria (LAB), as the main power in the process of vegetable fermentation, participate in the regulation of various metabolic pathways and affect the formation of flavor. In this review, the changes of major flavor metabolites during vegetable fermentation and their internal relationship with the community structure and abundance of LAB were summarized, then the potential mechanism of LAB fermentation to produce flavor substances was discussed. Moreover, the application of LAB in vegetable fermentation was prospected.
Evaluation On Fruit Texture And Quality Of Different Pear Varieties During Cold Storage, Zhou Hui-Juan, Ye Zheng-Wen, Zeng Si-Yi, Wang Xiao-Qing, Luo Jun
Evaluation On Fruit Texture And Quality Of Different Pear Varieties During Cold Storage, Zhou Hui-Juan, Ye Zheng-Wen, Zeng Si-Yi, Wang Xiao-Qing, Luo Jun
Food and Machinery
Objective: To determine the key points of pear quality formation and deterioration of different Pyrus pyrifolia pears during cold storage. Methods: Zaoshengxinshui, Hujingli18, Hujingli67 were used as materials, the fruit of three varieties with the same ripeness were stored in cold storage at （1.0±0.5） ℃ and relative humidity of 85%~90% for 60 days, fruit texture, total soluble solids, titratable acid, sugar and acid contents and 10 sensor values were determined every 10 days. Results: Hujingli18 and Zaoshengxinshui were the typical type of fructose accumulation,Hujingli 67 was the type of sorbitol accumulation, and all three varieties were the type of malic …
Research Progress On Quality Evaluation System Of Fruit Fermented Wine, Yin Zi-Ying, Guan Jun-Feng, Zhao Jiang-Li, Liu Jin-Long, Zhao Guo-Qun
Research Progress On Quality Evaluation System Of Fruit Fermented Wine, Yin Zi-Ying, Guan Jun-Feng, Zhao Jiang-Li, Liu Jin-Long, Zhao Guo-Qun
Food and Machinery
The evaluation indicators of fruit wine including sensory evaluation, physicochemical indicator, safety indicator, flavor composition and efficacy are summarized, and the impact of each index on fruit wine quality and research progress are also introduced. Moreover, the quality improvement and the relative quality evaluation system of the fruit wine is prospected.
Effect Of Roasting On The Flavor And Quality Of Highland Barely Wine, Hai-Qing Yang, Xi-Yu Peng, Liu-Yang Ren, Ying Lv, Shun-Tang Guo
Effect Of Roasting On The Flavor And Quality Of Highland Barely Wine, Hai-Qing Yang, Xi-Yu Peng, Liu-Yang Ren, Ying Lv, Shun-Tang Guo
Food and Machinery
In this study, highland barley wine was produced with roasted barley to increase the flavor of the wine. Physical-chemical properties such as pH value, total acid, total sugar, alcohol content of the wine and flavor were determined. The evaluations of acidity, sugar content and sensory of the wine were found increased with roasted barley, and roasting improved the variety of flavor substances for the highland barley wine. Nonanal, phenylethyl alcohol, benzeneacetaldehyde and decanal were determined to be the key flavor substances of the four barley wines (ROAV＞1). Acetophenone and geranylacetone were found to be the modified compounds to barley wines …
Effect Of Drying Method On The Flavor Of Okra Flower Tea And Its Soup, Er-Bu Na, Xing-Lian Lan, Gui-Wu Wang, Kai-Zheng Huang, Ma-Ju Li, Wei Ran, Song-Lin Xin
Effect Of Drying Method On The Flavor Of Okra Flower Tea And Its Soup, Er-Bu Na, Xing-Lian Lan, Gui-Wu Wang, Kai-Zheng Huang, Ma-Ju Li, Wei Ran, Song-Lin Xin
Food and Machinery
The volatile components of okra flower tea and its soup prepared using different drying methods were tested and analyzed by high throughput time of flight mass spectrometry (GC-TOF-MS), and the components of okra flower tea and its soup were determined. The results showed that 194 volatile compounds were identified in okra flower tea and its soup prepared by using the two drying methods. Among them, organic acids, sugars and amino acids were the main ones. The relative contents of sugars, organic acids, alcohols, amides, esters, sulfonic acids and glycosides in freeze-dried flower tea and its soup were higher than those …
Effects Of Silver Carp Drying Process On Quality And Content Of Advanced Glycation End Products, Luan Ao-Nan, Wang Chuan-Yang, Kevin Li, Yu Jian, Wang Fa-Xiang, Liu Yong-Le, Li Xiang-Hong, Li Yan
Effects Of Silver Carp Drying Process On Quality And Content Of Advanced Glycation End Products, Luan Ao-Nan, Wang Chuan-Yang, Kevin Li, Yu Jian, Wang Fa-Xiang, Liu Yong-Le, Li Xiang-Hong, Li Yan
Food and Machinery
Objective:The effect of dried silver carp process on quality and safety was studied. Methods: Taking the fresh silver carp as the raw material, the curing concentration (NaCl), curing temperature, curing time, drying temperature and drying time as investigating factors, investigated the effects of different processing conditions on the rehydration rate, color, texture and AGEs formation. Results: The concentration of curing salt and drying temperature had significant effects on the sensory evaluation of dried fish products (P＜0.05), and the optimal processing conditions obtained were curing concentration of 9%, curing temperature of 4 ℃, curing time of 3 h, …
Effects Of Different Reheating Treatments On The Quality Of Frozen Cooked Eriocheir Sisensis, Sun Ying-Ying, Gao De-Mei, Xu Yan-Shun, Xia Wen-Shui
Effects Of Different Reheating Treatments On The Quality Of Frozen Cooked Eriocheir Sisensis, Sun Ying-Ying, Gao De-Mei, Xu Yan-Shun, Xia Wen-Shui
Food and Machinery
Objective:The effects of reheating methods on the quality of frozen cooked river crab were studied to provide a basis for the selection of reheating methods for frozen cooked crab. Methods:The crabs reheated with microwave and steaming without and with thawing were studied using reheating time, texture, flavor nucleotide, free amino acids and volatile flavor compounds. Results:The times of crabs reheated with steaming without thawing, steaming after thawing, microwave without thawing, and microwave after thawing to the center temperature of 75 ℃ were 720, 552, 173, 106 s, respectively. Compared with unthawed crabs, the reheated crab meat had …
Effect Of 1-Mcp Combined With Low Temperature Storage On Flavor, Texture And Physiology Of Honey Peach, Zhou Hui-Juan, Ye Zheng-Wen, Zhang Xia-Nan, Su Ming-Shen, Du Ji-Hong, Li Xiong-Wei, Zhang Ming-Hao, Wang Bing-Xian, Yang Yun
Effect Of 1-Mcp Combined With Low Temperature Storage On Flavor, Texture And Physiology Of Honey Peach, Zhou Hui-Juan, Ye Zheng-Wen, Zhang Xia-Nan, Su Ming-Shen, Du Ji-Hong, Li Xiong-Wei, Zhang Ming-Hao, Wang Bing-Xian, Yang Yun
Food and Machinery
Objective:The effects and correlations of different concentrations of 1-MCP combined with (10±1) ℃ storage on flavor and texture of fruit were discussed.Methods:Soft solute' Hujingmilu' peach was used as test material. The concentration of 1-MCP treatment was 3.24, 6.48 and 12.96 μL/L respectively, then were stored at (10±1) ℃. The fruits stored at (10±1) ℃ and (1±1) ℃ without any treatment were used as control. The ethylene release rate, respiration intensity, fruit texture, sugar and acid content, five flavors of fruits in different treatment groups were measured every 4 days during cold storage. The fruit of different …
Aroma And Baking Characteristics Of Kiwifruit And Its Bread Fermented By Pediococcus Pentosaceus, Huang Jing, Iang Li-Ting, Chen Cheng, Guo Rui-Jun, Huang Wei-Ning, Zeng Yong-Qing, Li Ning, Gao Tie-Cheng, Zhou Li-Yuan
Aroma And Baking Characteristics Of Kiwifruit And Its Bread Fermented By Pediococcus Pentosaceus, Huang Jing, Iang Li-Ting, Chen Cheng, Guo Rui-Jun, Huang Wei-Ning, Zeng Yong-Qing, Li Ning, Gao Tie-Cheng, Zhou Li-Yuan
Food and Machinery
Objective:This study aimed to explore the effect of Pediococcus pentosaceus J8 fermented kiwifruit on bread baking and flavor profile characteristics of wheat bread. Methods: The changes in β glucosidase enzyme activity, organic acids and flavor compounds during kiwifruit fermentation were analyzed. The physical and chemical properties of wheat dough incorporated with fermented kiwifruit were determined. Moreover, the changes in total dietary fiber and total amino acid content, bread quality and flavor characteristics of the resulted bread were also determined. Results: After 15.5 hours of fermentation, the β glucosidase activity reached 55.13 U/L, and the content of lactic acid and …
Research Progress On The Effects Of Halophilic Microorganisms On The Flavor Of Fermented Seafood Condiments, Yu Jing, Yang Xi-Hong, Liang Chen, Yu Dong-Xing, Xie Wan-Cui
Research Progress On The Effects Of Halophilic Microorganisms On The Flavor Of Fermented Seafood Condiments, Yu Jing, Yang Xi-Hong, Liang Chen, Yu Dong-Xing, Xie Wan-Cui
Food and Machinery
The fermentation mechanism of halophilic microorganisms during the fermentation of seafood condiments were reviewed, the influence of the metabolic pathway of halophilic bacteria on the characteristic flavor of traditional fermented condiments was introdu
Effects Of Weissella Cibaria Ncu034005 And Leuconostoc Citreumncu027003 On Paocai Metabolites And Flavor, Xu Ya-Zhou, Xiong Tao, Xie Shu-Hu, Xiao Yang-Sheng, Liu Zhang-Gen
Effects Of Weissella Cibaria Ncu034005 And Leuconostoc Citreumncu027003 On Paocai Metabolites And Flavor, Xu Ya-Zhou, Xiong Tao, Xie Shu-Hu, Xiao Yang-Sheng, Liu Zhang-Gen
Food and Machinery
The raw materials of Paocai after sterilization were inoculated with Weissella cibaria NCU034005 and Leuconostoc citreum NCU027003, and fermented for 7 days at room temperature. The volatile and non-volatile substances (glucose, organic acids, amino acids, etc.), pH, and odor activity value in the Paocai liquid were detected during the fermentation. The results showed that the pH value of Paocai inoculated with W. cibaria NCU034005 and L. citreum NCU027003 dropped to varying degrees, and two strains of lactic acid bacteria have different metabolic capacity for carbohydrates, organic acids and amino acids. Principal component analysis (PCA) showed that metabolites and flavors in …
The Dynamic Change And Correlation Analysis Between Flavor And Quality In The Pickling Crab Paste, Zheng Rui-Xing, Ding Yuan, Xing Jia-Li, Cheng Hai, Zhang Shu-Fen, Mao Ling-Yan
The Dynamic Change And Correlation Analysis Between Flavor And Quality In The Pickling Crab Paste, Zheng Rui-Xing, Ding Yuan, Xing Jia-Li, Cheng Hai, Zhang Shu-Fen, Mao Ling-Yan
Food and Machinery
To explore the scientific representation about the dynamic change of crab paste in pickling periods, fresh swimming crab was prepared for pickling the crab paste. Thereafter, the sensory and physical-chemical properties(pH, total volatile basic nitrogen, thiobarbituric acid, and free amino acid)and total plate count of different pickling periods (0, 6, 18, 30 and 42 h) were analyzed, and the correlation analysis and regression prediction model were carried out. The correlation analysis results showed that the free amino acid had no relation with sensory qualities. The flavor sensory properties such as fishy smell, sulfur smell, plumpness and flexibility were all significantly …