Changes of microbial diversity and volatile compounds in edible and deteriorated Qingke barley fresh noodles stored at 25 °C

Tuersuntuoheti, Tuohetisayipu; Wang, Zhenhua; Zhang, Min; Asimi, Sailimuhan; Liang, Shan; Wang, Ziyuan; Ren, Xin; Sohail, Anjum

doi:10.1111/ijfs.14736

Cited by 12 publications

(12 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These compounds were found in a wide variety of foods, i.e., those that have been detected as key food odorants in more than 25% of the 227 food samples investigated [ 24 ]. These are also important intermediates to other flavor compounds, including thiophenes, furan thiols, and other sulfur compounds [ 25 , 26 , 27 , 28 ].…”

Section: Resultsmentioning

confidence: 99%

Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept

Liu

Zhao

et al. 2022

Foods

View full text Add to dashboard Cite

The object of this study was tilapia fish that were fried in soybean oil. Volatile compounds were extracted from the fish by ASE-HVE and were studied by GC-O-MS and the AEDA analysis method. A total of 30 aroma compounds were initially determined, and these compounds contribute to the aroma of fried tilapias. The key volatile compounds in fried tilapia were quantitatively analyzed by GC-MS, and the volatile compounds in soybean-fried tilapia were studied by flavor recombination and deletion experiments. Trimethylamine, hexanal, 2,3-dimethylpyrazine, dimethyl trisulfide, trans-2-octenal, 2,3-dimethyl-5-ethylpyrazine, (E)-2-nonenal, 2-propyl-pyridine, and (E,E)-2,4-decadienal were finally determined to be the key volatile compounds in soybean-fried tilapia.

show abstract

Section: Resultsmentioning

confidence: 99%

Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept

Liu

Zhao

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…In particular, aniline was the molecule that described the system, while benzeneamine, N-ethyl-, benzeneacetaldehyde and 3-hexen-1-ol, (Z)- were descriptors of LS leaves, either from aquaponic or hydroponic systems. Benzeneacetaldehyde is a secondary VOCs considered to be the product of lipid oxidation, which results in off-odors [ 25 ]. This molecule derives from acetaldehyde as a result of anaerobic metabolism, which increases under stress conditions.…”

Section: Resultsmentioning

confidence: 99%

Plant Volatiles of Lettuce and Chicory Cultivated in Aquaponics Are Associated to Their Microbial Community

2021

View full text Add to dashboard Cite

In this work, an aquaponic cultivation system for Lactuca sativa (L.) and Chicorium intybus (L.) was compared to a hydroponic one, focusing on the main microbial populations related to food safety and their volatile compounds (VOCs), concluding with Spearman correlations among the microbes and VOCs. Different sections of both systems were sampled at the end of the commercial development of the plants. Plants cultivated in aquaponics were in general more contaminated than those from hydroponics, while for the cultivation waters a higher contamination of the hydroponics than aquaponics system was unexpectedly observed. Furthermore, the chicory exhibited higher levels of all microbial groups compared to lettuce grown under the same cultivation system. The results obtained also showed correlations between the distribution of some VOCs and microbial groups in the phyllosphere, while some examples of positive correlations between 2-nonanone (a positive phytostimulant compound) and anaerobic bacilli of the rhizosphere in lettuce were reported. So far, multivariate analysis of VOCs was able to discriminate on the basis of varieties but not on the cultivation systems. In conclusion, the microbial characteristics of the two ecosystems depended both on plant variety and cultivation method but further studies will need to deeply investigate the variables influencing the microbial quality of vegetable foods obtained by aquaponics. On the other hand, the analysis of the VOCs was more related to the microbial community of each plant variety considered, whatever the cultivation system. In precision agriculture, metabolomics may represent an opportunity to study the holobiome and through it the interactions between plants and their microbial populations, to possibly provide for a tool to assess the microbiological quality of vegetable foods obtained by aquaponic systems.

show abstract

“…Water status was measured by lowfield nuclear magnetic resonance (LF-NMR) (Model NMI-20; Niumag). The parameter setting followed Tuersuntuoheti et al (2019) with some modification. Where the transverse relaxation time T 2 was determined using a CPMG pulse sequence.…”

Section: Processing Of Sequencing Datamentioning

confidence: 99%

“…The higher content of water and a w at the start were suitable for microbial replication. The decreasing of moisture content and a w may result from the migration of water from QFN to air, the increased value after 24 h may be resulted from microbial reproduction and acceleration of growth rate (Tuersuntuoheti et al, 2019). the distribution, composition, and percentage of different water status in QFN at different storage times.…”

Section: Moisture Content and A W Changes During Storagementioning

confidence: 99%

Investigating the changes of texture, physicochemical properties, microbial diversity, and volatile compounds of quinoa fresh noodles during storage time

2023

Self Cite

View full text Add to dashboard Cite

BackgroundQuinoa was suggested to substitute in noodles with positive effects of cardiovascular disease, metabolic, and gastrointestinal systems. However, quinoa fresh noodles (QFN) were hard to preserve but constrain industrial production. The deteriorative changes in the quality and relative parameters of QFN at 25 ± 1°C are lacking and needed to investigate.FindingsIn this study, QFN was sampled every 12 h at 25 ± 1°C, and found that the total plate count exceeded safety limit (5 log10 CFU/g) in 24 h. Bacillus, Staphylococcus, Aspergillus, and Filobasidium were the dominant spoilage microorganisms, where Bacillus was significantly increased and accounted over 90% of bacteria after spoilage. The volatile compounds changed significantly, where aldehydes decreased from 58.25% to 30.09%, while easters and alcohols increased from 2.29% to 14.84%, and 7.78% to 20.28% separately. With increasing of storage time, the water content and water activity decreased. Besides, strongly bound water decreased from 12.51% to 7.63%, weakly bound water and free water increased. The color of QFN turned to dark and red, where a value increased from 2.11 to 3.82, while L value decreased from 75.20 to 64.56. pH of QFN also decreased during storage. The quality index of QFN was qualified with decreased texture properties (hardness, springiness, and chewiness) and significantly increased cooking loss rate (8.65%–12.74%) and cooked broken rate (0%–26.67%).ConclusionsThe storage time of QFN was 24 h at 25 ± 1°C. The textural changes and certain indexes changed significantly after spoilage. And relative indexes of QFN qualities presented significant correlation with microorganisms.Significance and NoveltyBacillus in QFN may contribute significant changes in spoilage. The correlation analysis figured out the possible reasons for qualities changes of QFN.

show abstract

Changes of microbial diversity and volatile compounds in edible and deteriorated Qingke barley fresh noodles stored at 25 °C

Cited by 12 publications

References 37 publications

Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept

Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept

Plant Volatiles of Lettuce and Chicory Cultivated in Aquaponics Are Associated to Their Microbial Community

Investigating the changes of texture, physicochemical properties, microbial diversity, and volatile compounds of quinoa fresh noodles during storage time

Contact Info

Product

Resources

About