Effects of fat-to-lean ratio and cooking time on the water distribution, nutritional quality and fatty acid composition of traditional Chinese pork meatballs

Zhu, Wenzheng; Wang, Qiuyu; Xu, Yan; Hui, Zengyu; Li, Jun; Zhou, Xiaoyan

doi:10.1080/10942912.2022.2157423

Cited by 2 publications

(2 citation statements)

References 35 publications

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“…Succinic acid and citric acid had lower TAVs than 1.0 for the five loquats. The results showed that tartaric, malic, lactic and acetic acids play significant roles in the taste of loquat, and are influenced by different preservation methods [41].…”

Section: Organic Acids Analysismentioning

confidence: 99%

Quality Assessment of Loquat under Different Preservation Methods Based on Physicochemical Indicators, GC–MS and Intelligent Senses

Qiao,

Luo,

et al. 2024

Horticulturae

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To explore the effects of different preservation methods on the quality of loquat after fresh-keeping treatment, various preservation techniques were employed. These included natural preservation (NP), vacuum freezing preservation (VFP), vacuum at room temperature preservation (VP) and freezing preservation (FP). The quality assessment involved analyzing the effects of these preservation methods using physicochemical indexes, a colorimeter, an electronic nose (E-nose), an electronic tongue (E-tongue) and gas chromatography–mass spectrometry (GC–MS). The results showed minor differences in loquat quality under different preservation methods, with sensory scores ranging from 55 to 78 and ΔE values ranging from 11.92 to 18.59. Significant variations were observed in moisture content (ranging from 53.20 g/100 g to 87.20 g/100 g), calorie content (ranging from 42.55 Kcal/100 g to 87.30 Kcal/100 g), adhesion (ranging from 0.92 to 1.84 mJ) and hardness (ranging from 2.97 to 4.19 N) (p < 0.05). Additionally, the free amino acid content varied from 22.47 mg/g to 65.42 mg/g. GC–MS analysis identified a total of 47 volatile flavor substances in varieties of loquats, including 13 aldehydes, 9 esters, 6 ketones, 2 acids, 3 alcohols, 2 phenols, 3 pyrazines, 1 furan and 8 other substances. The relative content of aldehydes was significantly higher than that of other chemicals. The VFP and FP samples exhibited higher aldehyde content compared to the NP and VP samples. Moreover, Orthogonal Partial Least Squares-Discriminant Analysis (OPLS-DA) revealed 18 marked compounds that could differentiate between 5 loquat species. Analysis using E-nose and E-tongue indicated significant changes in the olfactory and gustatory senses of loquats following preservation. The VFP samples demonstrated the most effective preservation of loquat quality with minimal impact. This study provides some theoretical guidance for the home preservation of loquats.

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Section: Organic Acids Analysismentioning

confidence: 99%

Quality Assessment of Loquat under Different Preservation Methods Based on Physicochemical Indicators, GC–MS and Intelligent Senses

Qiao,

Luo,

et al. 2024

Horticulturae

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“…Moreover, there is relatively little research on the nutritional components and flavor substances of loquat jam. The cooking process of loquat jam is a complex process of physicochemical changes, and its quality characteristics are greatly influenced by the cooking time [12]. Loquat pulp contains a large amount of organic matter, which is unstable and prone to a series of biochemical reactions during the cooking process, leading to changes in the color, texture and flavor of loquat jam [13].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Loquat Jam Quality at Different Cooking Times Based on Physicochemical Parameters, GC-IMS and Intelligent Senses

Qiao,

Xiong,

Cai

et al. 2024

Foods

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The study compared and analyzed the quality of loquat jam with different cooking times through physicochemical parameters, headspace-gas chromatography-ion migration spectroscopy (HS-GC-IMS) and intelligent senses. The results showed that with the prolongation of the cooking time, the color of loquat jam slowly deepened, the energy significantly increased, the adhesiveness, gumminess, hardness and chewiness enhanced, the free amino acid content increased from 22.40 to 65.18 mg/g. The organic acid content increased from 1.64 to 9.82 mg/g. Forty-seven volatile flavor compounds were identified in five types of loquat jam using HS-GC-IMS, among which the relative content of aldehydes was sharply higher than that of other chemical substances, playing an important role in the flavor formation of loquat jam. LJ0, LJ1 and LJ2 had higher aldehyde content, followed by LJ3 and LJ4 had the lowest aldehyde content. The orthogonal partial least squares-discriminant analysis (OPLS-DA) screened 15 marker compounds that could distinguish five types of loquat jam. The E-nose results showed a significant difference in olfactory sense between loquat jam cooked for 100 and 120 min. The E-tongue results corroborated the results of free amino acids (FAAs) and organic acids, indicating that the gustatory sense of loquat jam changed significantly when the cooking time reached 120 min. The results provided a basis for further research on the relationship between the cooking process and quality characteristics of loquat jam.

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Effects of fat-to-lean ratio and cooking time on the water distribution, nutritional quality and fatty acid composition of traditional Chinese pork meatballs

Cited by 2 publications

References 35 publications

Quality Assessment of Loquat under Different Preservation Methods Based on Physicochemical Indicators, GC–MS and Intelligent Senses

Quality Assessment of Loquat under Different Preservation Methods Based on Physicochemical Indicators, GC–MS and Intelligent Senses

Evaluation of Loquat Jam Quality at Different Cooking Times Based on Physicochemical Parameters, GC-IMS and Intelligent Senses

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