Development of meat flavors in peony seed-derived Maillard reaction products with the addition of chicken fat prepared under different conditions

Xia, Bing; Ni, Zhi‐Jing; Hu, Long‐Teng; Elam, Elnur; Thakur, Kiran; Zhang, Jianguo; Wei, Zhao‐Jun

doi:10.1016/j.foodchem.2021.130276

Cited by 21 publications

(14 citation statements)

References 39 publications

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“…Lipid oxidation and MR in high‐nutrient foods are closely related and exhibit complex interactions (Zhao et al, 2021). The difference of fatty acid content in samples may be related to the degree of MR. During cooking, high temperature and the contact between fish and air oxidized polyunsaturated fatty acids into hydroperoxides, and then further decomposed them into small molecular volatile compounds, such as ketones, aldehydes, and acids (Xia et al, 2021). EPA and DHA were the two kinds of PUFA that had the highest content.…”

Section: Resultsmentioning

confidence: 99%

“…During cooking, high temperature and the contact between fish and air oxidized polyunsaturated fatty acids into hydroperoxides, and then further decomposed them into small molecular volatile compounds, such as ketones, aldehydes, and acids (Xia et al, 2021). EPA and DHA were the two kinds of PUFA that had the highest content.…”

Section: Fatty Acids Analysismentioning

confidence: 99%

“…MR mainly refers to a series of reactions between the carbonyl groups of carbonyl compounds (aldehydes, ketones, and reducing sugars) and the free amino groups of nitrogen‐containing compounds (amino acids, peptides, and proteins), which produce many Maillard reaction products (MRPs) such as volatile aroma substances, high activity, and UV absorption intermediates and complex melanin (Wijewickreme et al, 1997; Yu et al, 2020). MRPs contribute to the colors, flavors, and odors of foods, inhibit bacterial growth and exert antioxidant properties (Wakamatsu et al, 2019; Xia et al, 2021). Fat is an essential flavor precursor and taste contributor, which affects fish flavor and palatability (Khan et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

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Characterization of the effect of different sugar on volatile flavor compounds of dried fish floss using e‐nose combined with HS‐SPME / GC‐MS

Chen

Jiang

Xiao

et al. 2022

Food Processing Preservation

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Dried fish floss, a traditional leisure food, is popular among consumers in China and Southeast Asia due to its high nutrition, unique flavor, and pleasant taste. Dried fish floss is a kind of highly processed fish product, which is made of fish as raw material through preprocessing, steaming, stir-frying, rubbing, and other processes. The flavor is an important quality attribute for determining consumer acceptance and preference of the products (Chen et al., 2018). The formation of fish floss flavor is affected by many factors, especially the Maillard reaction and lipid oxidation.Sugar is a very important seasoning, and sucrose is widely used

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Section: Resultsmentioning

confidence: 99%

Section: Fatty Acids Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Characterization of the effect of different sugar on volatile flavor compounds of dried fish floss using e‐nose combined with HS‐SPME / GC‐MS

Chen

Jiang

Xiao

et al. 2022

Food Processing Preservation

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“…According to the methodology proposed by Xia et al, we used automatic headspace solid‐phase microextraction (Xia et al, 2021). Accurately pipetted 5 g chicken enzymatic hydrolysate into a 20 ml headspace solid‐phase extraction bottle, and added 10 μl of cyclohexanone standard into the bottle, shook, and transferred the sample bottle to the automatic headspace sampling slot for analysis.…”

Section: Methodsmentioning

confidence: 99%

“…According to the methodology proposed by Xia et al, we used automatic headspace solid-phase microextraction (Xia et al, 2021).…”

Section: Volatile Flavor Components Determination By Spme-gc-msmentioning

confidence: 99%

Application of efficient pre‐treatment by physical fields for improving the taste and flavor of processed chicken enzymatic hydrolysate

Zhang

Qiu

et al. 2022

Food Processing Preservation

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In the condiment industry, people usually use enzymatic hydrolyzate to improve the umami of the product, and there are few reports on the umami intensity of the enzymatic hydrolysate. To explore the differences in taste and flavor of the samples pretreated with different physical fields, the chicken was pretreated by ultrasound (US, 600 W, 30 min), infrared radiation (IR, 90°C, 30 min), and radio frequency (RF, 120 mm, 30 min), respectively, and followed by a two-step enzymatic hydrolysis. Results revealed that the chicken enzymatic hydrolyzate after RF pretreatment (120 mm, 30 min) had the best overall taste and stronger umami. The sample treated with 90°C IR has a richer flavor, while there were no significant changes in taste of the 600 W ultrasound treatment group compared with the "control." Therefore, RF pretreatment (120 mm, 30 min) is more suitable for industrial to produce low cost and high umami chicken enzymatic hydrolyzates. Practical applicationsIn the condiment food industry, people usually use umami-rich enzymatic hydrolysates to improve the umami taste of products. The 120 mm plate spacing radio frequency pretreatment proposed in this study for 30 min before enzymolysis can significantly improve the taste characteristics of the chicken enzymolysate, significantly enhance its saltness and umami, and make the overall taste more harmonious. It provides a certain theoretical basis for the industrial production of low-cost umami-enhancing enzymatic hydrolysis products.

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Chromatography Scrutiny, Molecular Docking, Clarifying the Selectivities and the Mechanism of [3 + 2] Cycloloaddition Reaction between Linallol and Chlorobenzene-Nitrile-oxide

Barhoumi,

Ryachi,

Belghiti

et al. 2023

J Fluoresc

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Development of meat flavors in peony seed-derived Maillard reaction products with the addition of chicken fat prepared under different conditions

Cited by 21 publications

References 39 publications

Characterization of the effect of different sugar on volatile flavor compounds of dried fish floss using e‐nose combined with HS‐SPME / GC‐MS

Characterization of the effect of different sugar on volatile flavor compounds of dried fish floss using e‐nose combined with HS‐SPME / GC‐MS

Application of efficient pre‐treatment by physical fields for improving the taste and flavor of processed chicken enzymatic hydrolysate

Chromatography Scrutiny, Molecular Docking, Clarifying the Selectivities and the Mechanism of [3 + 2] Cycloloaddition Reaction between Linallol and Chlorobenzene-Nitrile-oxide

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