Effect of Lentinan on Lipid Oxidation and Quality Change in Goose Meatballs during Cold Storage

Fu, Li; Du, Lihui; Sun, Yangying; Fan, Xiankang; Zhou, Changyu; He, Jun; Pan, Daodong

doi:10.3390/foods11071055

Cited by 12 publications

(9 citation statements)

References 56 publications

(63 reference statements)

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“…Alcohols mainly come from the oxidative decomposition of lipids, and the metabolism of amino acids and carbohydrates [ 30 ]. Unsaturated alcohols usually have a lower flavor threshold and contribute to the formation of meat flavor, while saturated alcohols have a higher flavor threshold and contribute little to meat flavor [ 31 ]. In this study, the key flavor compounds of alcohols in C. gigas were 1-pentanol, 3-methyl-1-butanol, 2-methylpropanol, and 1-propanol, and the concentrations of 1-pentanol, 2-methylpropanol, and 1-propanol in C. gigas were significantly increased with increasing the doses of MP exposure.…”

Section: Resultsmentioning

confidence: 99%

Changes in Flavor-Related Biomarkers in Pacific Oysters (Crassostrea gigas) Following Microplastic Exposure

Liu,

Teng,

Chen

et al. 2024

Foods

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Microplastics have been an emerging threat to filtering species and the ingestion and impacts of microplastics on oysters are a cause for concern. However, much remains unknown about the effects of microplastics on flavor-related biomarkers in oysters. Herein, a laboratory microplastic exposure with concentrations of 1, 10, and 100 mg/L for 15 days was performed to investigate the impacts of microplastics on the flavor parameters of oysters. Exposure to microplastics changed the odor characteristics of oysters. Microplastic exposure had minor effects on the fatty acid composition; however, significant alterations in free amino acids and nucleotides were observed under the 1 and 10 mg/L exposure groups, respectively. The overall results indicated 10 mg/L of microplastic exposure significantly increased the equivalent umami value of oysters. These findings stressed the effects of microplastics on oysters and would be an important reference for the assessment of the potential risks associated with microplastics in marine edible species.

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Section: Resultsmentioning

confidence: 99%

Changes in Flavor-Related Biomarkers in Pacific Oysters (Crassostrea gigas) Following Microplastic Exposure

Liu,

Teng,

Chen

et al. 2024

Foods

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“…Bacterial cultures for As mentioned earlier, storing meat and meat products is a challenge to maintain meat quality because of uncontrolled freeze-thaw cycles. As far as the present authors acknowledge, only a few studies have examined the effect of frozen storage on the technological properties of goose meat (Fu et al, 2022;Wereńska et al, 2022). Hence, the present study examined how different frozen storage temperatures and durations affect the quality of goose meat after thawing.…”

Section: Physical Biochemical and Microbiological Analyses Of Raw Goo...mentioning

confidence: 92%

Physicochemical and microbiological analysis of goose meat

Mukhametov

Chulenyov²,

Kazak³

et al. 2023

Qual. Assur. Saf. Crops Foods

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Temperature plays a crucial role in the storage of meat. Low temperature effectively slows down the growth rate of microorganisms and enzymatic activity that causes meat spoilage. Frozen storage of meat allows consumers to choose meat’s date of consumption during storage without losing its sensory quality. This work is committed to the effects of freezing and refrigeration on quality and safety of food. The study aims to determine whether different frozen storage temperatures and duration affect the quality of raw goose meat and its processing characteristics after thawing. This information could be a valuable contribution to the scientific literature concerning storage of meat. The focus was on goose meat and sausages. The meat was frozen in three independent runs for 3 and 6 months at -20°C and -70°C. The thawed meat was subjected to physicochemical and microbiological analyses and then turned into raw sausages. Frozen meat sausages showed significantly higher thiobarbituric acid (TBA) values after 2 and 4 weeks of the experiment, compared to the control group. Frozen storage also reduced the growth of Pseudomonas spp. and Enterobacteriaceae for all storage temperatures. Findings of the present study could be used to preserve quality and taste of products during meat processing.

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“…According to Fu et al ( 18 ), a sensory evaluation of duck jerky (acceptability test) was implemented in a group of 10 members. The sensory evaluation was scored on a seven-point hedonic scale: 1 = extremely dislike; 2 = moderately dislike; 3 = slightly dislike; 4 = neither like nor dislike; 5 = slightly like”; 6 = moderately like; 7 = extremely like.…”

Section: Methodsmentioning

confidence: 99%

Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky

Pei,

Guo,

Shu

et al. 2024

Front. Nutr.

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IntroductionThe nutritional value of duck meat is well acknowledged due to its low cholesterol and high protein content. Nevertheless, the impacts of deep-frying and baking on its quality characteristics are not extensively documented in literature.MethodsThe objective of this study is to examine the effects of deep-frying, pre-boilingdeep-frying, baking, and pre-boiling-baking on the quality attributes, water distribution, microstructure, and flavor characteristics of duck jerky.Results and discussionThe findings revealed that the deep-frying group had better quality attributes than the baking, pre-boiling-deep-frying, and pre-boiling-baking groups. The deepfried duck jerky had a higher a* value (4.25) and a lower b* value (5.87), with a more appropriate texture profile, and had the highest comprehensive impression score (5.84). Moreover, the drying rate was faster, and the intensity of the free water and oil signal was significantly elevated in the deep-frying group. The microstructure results indicated that the muscle fibers in the deep-frying group were closely packed, whereas those in the baking group were relatively loose. Furthermore, the GC-IMS test revealed that the deep-fried duck jerky had a wider range of volatile flavor compounds, including 11 unique compounds that were only found in this particular product.

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Effect of Lentinan on Lipid Oxidation and Quality Change in Goose Meatballs during Cold Storage

Cited by 12 publications

References 56 publications

Changes in Flavor-Related Biomarkers in Pacific Oysters (Crassostrea gigas) Following Microplastic Exposure

Changes in Flavor-Related Biomarkers in Pacific Oysters (Crassostrea gigas) Following Microplastic Exposure

Physicochemical and microbiological analysis of goose meat

Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky

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