Characterisation of flavour profile of beef jerky inoculated with different autochthonous lactic acid bacteria using electronic nose and gas chromatography–ion mobility spectrometry

Wen, Rongxin; Kong, Baohua; Yin, Xiaoyu; Zhang, Huan; Chen, Qian

doi:10.1016/j.meatsci.2021.108658

Cited by 39 publications

(25 citation statements)

References 35 publications

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“…Based on the above fingerprint analysis, the main compounds that distinguished the processed fermented dried mutton from each other were alcohol, aldehyde, ketone, sulfide, and other compounds. As a result of fermentation, the levels of alcohols, aldehydes, and ketones increased in each group, in which the microbes produced enzymes through growth and reproduction, after high-temperature roasting, the sulfide response strength of each group was greater, which may be because the Maillard reaction is promoted during processing [ 32 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Biogenic Amine-Degrading Lactobacillus on the Biogenic Amines and Quality in Fermented Lamb Jerky

Sun

et al. 2022

Foods

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This study compares five types of lamb jerky, namely, CO (without starter culture), PL-4 (with producing putrescine, cadaverine, histamine, and tyramine), BL4-8 (degrading putrescine, cadaverine, histamine, and tyramine), CL4-3 (degrading putrescine and tyramine), and X3-2B (degrading histamine and tyramine). A study was performed to examine the effects of starter culture on the physical–chemical quality, flavor, and biogenic amines (BAs) during fermentation and ripening. At the end of fermentation, the pH value of the BL4-8 group (4.75) was significantly lower than that of other groups (p < 0.05). After high-temperature roasting, the water activity (0.55), water content (22.6%), nitrite residue (0.41 mg/kg), and TBARS value (0.27 mg/100 g) of the X3-2B group were significantly lower than those of other groups (p < 0.05). The findings show that adding starter BL4-8, CL4-3, and X3-2B can increase the variety and content of flavor in the product. The levels of histamine, putrescine, and tyramine were significantly lower in the BL4-8, CL4-3, and X3-2B groups than in CO and PL-4 groups. This study shows that BL4-8, CL4-3, and X3-2B are potential starters for fermented meat products.

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Section: Resultsmentioning

confidence: 99%

Effect of Biogenic Amine-Degrading Lactobacillus on the Biogenic Amines and Quality in Fermented Lamb Jerky

Sun

et al. 2022

Foods

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“…Feng et al [ 79 ] found that L. plantarum NJ107, KM119, and Lactobacillus fermentum GZ114 isolated from traditional Chinese fermented sausages showed a good antioxidant activity. Ge et al [ 80 ] found that sausages fermented with Lactobacillus plantarum NJAU-01 were able to reduce carbonyl production and protect sulfhydryl groups from oxidation. The LAB isolated from donkey milk by Yang et al [ 81 ] not only showed good aroma-producing acidic properties, but could also scavenge hydroxyl (-OH), 1,1-diphenyl-2-picrylhydrazyl, (DPPH) radicals, and superoxide anion radicals (O 2− ).…”

Section: Application Of Lab In the Fermented Meat Productsmentioning

confidence: 99%

“…The LAB isolated from donkey milk by Yang et al [ 81 ] not only showed good aroma-producing acidic properties, but could also scavenge hydroxyl (-OH), 1,1-diphenyl-2-picrylhydrazyl, (DPPH) radicals, and superoxide anion radicals (O 2− ). LAB inhibited the auto-oxidation of lipids in fermented meat products, reduced the thiobarbituric acid content, and improved meat quality [ 80 , 82 ]. In conclusion, LAB offer great potential for application as antioxidants of a natural origin when added to food.…”

Section: Application Of Lab In the Fermented Meat Productsmentioning

confidence: 99%

Research Update on the Impact of Lactic Acid Bacteria on the Substance Metabolism, Flavor, and Quality Characteristics of Fermented Meat Products

Wang

Han

Wang

et al. 2022

Foods

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This paper reviews the effects of domestic and foreign influences on the substance metabolism pathways and the flavor and flora of LAB in fermented meat products to provide a new theoretical basis for developing new products for the industrial application of lactic acid bacteria (LAB) in fermented meat products. LAB are extensively used among commonly fermented ingredients, such as fermented meat products and yogurt. As fermenting agents, LAB metabolize proteins, lipids, and glycogen in meat products through their enzyme system, which affects the tricarboxylic acid cycle, fatty acid metabolism, amino acid decomposition, and other metabolic processes, and decompose biological macromolecules into small molecules, adding a special flavor with a certain functionality to the final product. Metabolites of LAB in the fermentation process also exert nitrite degradation, as well as antibacterial and antioxidant functions, which improve the physical and chemical qualities of fermented meat products. While fermenting meat products, LAB not only add unique flavor substances to the products, but also improve the safety profile of fermented foods.

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“…Qin et al (2013) used an electronic nose to characterize the aroma of Chinese tea samples and discovered that the aroma of grass and malt could be predicted with a 90% or greater accuracy. Wen et al (2022) used electronic nose to characterize the flavor profile of beef jerky. Yavuzer (2021) matched the sensor‐measured odor intensity to microbiological and sensory data to determine spoiling thresholds with the purpose of developing a portable electronic nose tool for fish quality inspection.…”

Section: Introductionmentioning

confidence: 99%

Development and test of a smart multisensory device for preserved eggs

Ren

Huang

Aheto

et al. 2022

J Food Process Engineering

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Preserved eggs have exceptional sensory quality traits such as pine‐needle‐like flowers on the surface, reddish‐brown and elastic albumen, dark green umami and runny yolk, ammonia smell, and so forth. In this work, a smart multisensory device equipped with a raspberry Pi, a camera, and visual sensor arrays for odor and taste perception was developed to assist in the evaluation of preserved eggs sensory quality. The feasibility of the device to nondestructively detect the maturation stages of preserved eggs during curing was conducted on preserved eggs with five different maturation stages, yielding an accuracy of 95.00%. To further increase the accuracy of identifying preserved egg brands, this study incorporated three types of intelligent sensory data. The three parts of data were combined into a two‐dimensional matrix, normalization and principal component analysis were carried out, and the linear discriminant analysis (LDA) model was finally established, achieving 91.67% accuracy for brand recognition. The results demonstrated that the device could be employed to provide rapid and accurate characterization of the sensory qualities of preserved eggs, as well as provide useful reference for smart sensory characterization of other food products. Practical Applications Processors prioritize food safety and quality, which is why producers of preserved eggs frequently face complex and time‐consuming workflows, such as the appointment of sensory evaluators to assess the quality of preserved eggs. The sensory panel, on the other hand, is prone to fatigue. This study presents a smart multi‐sensory device that can collect and analyze sensory data trends from preserved eggs at a speed and interconnectedness that human sensory panels cannot match. The device has an easy‐to‐use interface that allows for the real‐time collection of critical information about consumer acceptance of preserved eggs. The results showed that the device could be used by preserved egg producers to provide rapid and accurate sensory characterization of preserved eggs, as well as a useful reference for smart sensory characterization of other food products.

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Characterisation of flavour profile of beef jerky inoculated with different autochthonous lactic acid bacteria using electronic nose and gas chromatography–ion mobility spectrometry

Cited by 39 publications

References 35 publications

Effect of Biogenic Amine-Degrading Lactobacillus on the Biogenic Amines and Quality in Fermented Lamb Jerky

Effect of Biogenic Amine-Degrading Lactobacillus on the Biogenic Amines and Quality in Fermented Lamb Jerky

Research Update on the Impact of Lactic Acid Bacteria on the Substance Metabolism, Flavor, and Quality Characteristics of Fermented Meat Products

Development and test of a smart multisensory device for preserved eggs

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