Collaborative analysis on differences in volatile compounds of Harbin red sausages smoked with different types of woodchips based on gas chromatography–mass spectrometry combined with electronic nose

Yin, Xiaoyu; Wen, Rongxin; Sun, Fangda; Yan, Wang; Kong, Baohua; Chen, Qian

doi:10.1016/j.lwt.2021.111144

Cited by 38 publications

(19 citation statements)

References 35 publications

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“…They are all derivative from polyunsaturated fatty acids such as linoleic acid or through the Maillard reaction and play an essential role in meat flavor. Besides, Hexanal is generally thought to be a good predictor of fat oxidation levels (Yin et al., 2021). Arachidonic acid produces the most trans ‐2‐octenal (Wu & Wang, 2019).…”

Section: Resultsmentioning

confidence: 99%

“…On the other hand, L ‐ α ‐terpineol, trans ‐ para ‐2‐menthen‐1‐ol, cis ‐ para ‐2‐menthen‐1‐ol, and α ‐terpineol were only identified and quantified in BS4 with a concentration of 46.90, 10.22, 19.47, and 8.17 µg/kg beef meat, interpreting that these compounds released from spices. Alcohols are considered to be primarily derivative from lipids degradation (Yin et al., 2021). 1‐Octen‐3‐ol has been identified as a secondary fatty acids hydroperoxides (Yang et al., 2017).…”

Section: Resultsmentioning

confidence: 99%

“…The majority of ketones had higher threshold values, and some of them served as intermediates in the formation of heterocyclic compounds and were essential in the development of meat flavor (Zhou et al., 2021). They are primarily produced by lipid oxidation and decomposition of amino acids or through the rearrangement and thermal disintegration of cellulose and hemicellulose during the degradation of carbohydrates (Yin et al., 2021).…”

Section: Resultsmentioning

confidence: 99%

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Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis

Al-Dalali

Liu

2021

Journal of Food Biochemistry

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Marinating is a Chinese meat‐processing technique that involves treating meat products in an aged brine containing traditional Chinese spices and other condiments. In this study, beef meats were marinated in different seasoning recipes, including marinade solution of water as control (BS1), marinade solution consisting of water and 2% salt (BS2), marinade solution consisting of water, 2% salt, and 0.5% sugar (BS3), and marinade solution consisting of water, 2% salt, 0.5% sugar, 0.5% soy sauce, and spices (BS4). The effects of different marinade solutions through the tumbling on the flavor profile of roasted beef meat were comprehensively analyzed via chemical and sensory analysis. A total of 82 volatile flavor compounds were identified. Among them, 36 compounds were identified in BS1, 40 compounds in BS2, 46 compounds in BS3, and 64 compounds in BS4. Besides, 4 compounds showed high odor activity values (OAVs) in marinated samples, including decanal, trans‐2‐decenal, linalool, and nonanal. The metal oxide sensors of E‐nose distinguished the differences among the different marinated samples. Marinated beef samples BS2 and BS3 showed a significant increase in the values of thiobarbituric acid reactive substances (TBARS). In contrast, marinated beef sample BS4 significantly reduced TBARS value to 4.11 µg MDA/kg beef. It can be concluded that using this different seasoning processing enhances the aroma profile and provides a reference for the production of marinated meat products. Practical applications Marinating is a Chinese meat‐processing technique that involves treating meat products in an aged brine containing traditional Chinese spices and other condiments. Processing beef meat with different marinade solutions could enhance its aroma profile. Therefore, this study aimed to evaluate the effect of marination in different marinade solutions through the tumbling on the volatile flavor compounds of roasted beef meat using HS‐SPME‐GC‐MS and E‐nose. The obtained results from this study could enrich the theoretical knowledge of the flavor chemistry of marinated beef meat and provide a reference for the production of marinated meat products.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis

Al-Dalali

Liu

2021

Journal of Food Biochemistry

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“…The TPA of the sausage samples was measured at 25 °C based on the method of Yin et al [ 24 ] using a TA.XT2 plus Texture Analyser (Stable Micro Systems Ltd., Godalming, Surrey, UK) with a P-50 cylindrical probe. Four indexes were determined, including hardness (N), chewiness (N), springiness and resilience.…”

Section: Methodsmentioning

confidence: 99%

Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages

Chen

Zhao

et al. 2021

Foods

Self Cite

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The effect of the partial replacement of pork back-fat with a cube fat substitute (CFS) fabricated from konjac glucomannan and carrageenan on the physicochemical and sensory characteristics of Harbin dry sausages during 7 days of fermentation was investigated. There were the following five treatments: control (100% back-fat), FS1 (80% back-fat, 20% CFS), FS2 (60% back-fat, 40% CFS), FS3 (40% back-fat, 60% CFS) and FS4 (20% back-fat, 80% CFS). The results showed no significant differences (p > 0.05) in the physicochemical and sensory characteristics among the control, FS1 and FS2 treatments. However, higher replacement levels (60% and 80%) rendered higher degrees of change in the characteristics of the sausages, lowering the moisture content and aw and increasing the pH, hardness, chewiness and atypical appearance at the end of fermentation. Moreover, electronic nose analysis and hierarchical cluster analysis demonstrated that the FS3 and FS4 treatments destroyed the characteristic quality of the sausage. Overall, our results indicated that, to ensure the traditional characteristics of Harbin dry sausages, the upper limit of the fat replacement level with CFS should be set at 40%.

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“…The type of wood is the most critical factor affecting smoke composition [ 9 ]. Using nanoelectronic smelling, Xiaoyu Yin et al [ 10 ] analyzed the volatile composition of Harbin red sausages smoked using pearwood, oak, applewood, and beechwood chips. A total of 87 volatile compounds, including alcohols, aldehydes, ketones, acids, esters, phenols, terpenes, aromatic hydrocarbons, and sulfur-containing compounds, were detected in the sausages smoked using different methods.…”

Section: Nanoelectronic Smelling: Analysis Of Animal-based Foodsmentioning

confidence: 99%

Progress of Research on the Application of Nanoelectronic Smelling in the Field of Food

Sha

2022

Micromachines

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In the past 20 years, the development of an artificial olfactory system has made great progress and improvements. In recent years, as a new type of sensor, nanoelectronic smelling has been widely used in the food and drug industry because of its advantages of accurate sensitivity and good selectivity. This paper reviews the latest applications and progress of nanoelectronic smelling in animal-, plant-, and microbial-based foods. This includes an analysis of the status of nanoelectronic smelling in animal-based foods, an analysis of its harmful composition in plant-based foods, and an analysis of the microorganism quantity in microbial-based foods. We also conduct a flavor component analysis and an assessment of the advantages of nanoelectronic smelling. On this basis, the principles and structures of nanoelectronic smelling are also analyzed. Finally, the limitations and challenges of nanoelectronic smelling are summarized, and the future development of nanoelectronic smelling is proposed.

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Collaborative analysis on differences in volatile compounds of Harbin red sausages smoked with different types of woodchips based on gas chromatography–mass spectrometry combined with electronic nose

Cited by 38 publications

References 35 publications

Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis

Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis

Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages

Progress of Research on the Application of Nanoelectronic Smelling in the Field of Food

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