Utilization of fermented soybeans paste as flavoring lamination for Turkish dry-cured meat

Ahhmed, Abdulatef M.; Özcan, Ceyda; Karaman, Safa; Öztürk, İsmet; Çam, Mustafa; Fayemi, Peter Olutope; Kaneko, Gen; Muguruma, Michio; Sakata, Ryoichi; Yetim, Hasan

doi:10.1016/j.meatsci.2016.12.011

Cited by 15 publications

(18 citation statements)

References 31 publications

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“…During the ripening of sufu, acids can originate mainly from lipolysis and proteolysis (Moreira, Vilela, Santos, Lima, & Schwan, 2018). Proteases and lipase are mainly derived from the metabolism of some microorganisms (Ahhmed et al, 2016). Enzymes with lipolytic activity may cause the release of linear-chain acids, such as pentanoic, benzene propanoic, tetradecanoic, and hexadecenoic acids.…”

Section: Food Chemistrymentioning

confidence: 99%

Characterization of Volatile Compounds by SPME‐GC‐MS During the Ripening of Kedong Sufu, a Typical Chinese Traditional Bacteria‐Fermented Soybean Product

Fan

Liu

Qiao

et al. 2019

Journal of Food Science

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The purpose of the present study was to evaluate the volatile profile of Kedong sufu, which is a typical bacteria‐fermented soybean product in China, using solid phase microextraction coupled to gas chromatography and mass spectrometry and to reveal the evolution and diversity of flavor substances for this specialty. A total of 75 compounds were identified, including 35 esters, 4 alcohols, 4 phenols, 4 aldehydes, 7 acids, 10 ketones, and 11 other compounds from sufu samples during ripening. Some volatile compounds increased with ripening time, especially hexadecenoic acid ethyl ester, methoxy acetic acid pentyl ester, benzene propanoic acid ethyl ester, ethyl 9‐hexadecenoate, ethyl oleate, ethanol, 3‐methyl‐1‐butanol, 5‐methoxy‐1‐pentanol, and eugenol; these compounds enriched the flavors and provided the typical savory taste of Kedong sufu. Practical Application This research elucidated the formation of flavor substances in sufu. For traditional fermented foods, this study provides a scientific basis for promoting the generation of typical flavor substances and for the precise determination of maturity time.

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Section: Food Chemistrymentioning

confidence: 99%

Characterization of Volatile Compounds by SPME‐GC‐MS During the Ripening of Kedong Sufu, a Typical Chinese Traditional Bacteria‐Fermented Soybean Product

Fan

Liu

Qiao

et al. 2019

Journal of Food Science

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“…A chitosan-based edible film containing grape seed extract enhanced the sensory qualities of fresh chicken flesh [129]. Fermented soybean paste was used as a flavor coating in pastirma efficiently reduced the formation of sulfur or sotolone compounds that cause unpleasant odor [130]. In fish, preserving sensorial quality was also reported after wrapping in chitosan-based coating incorporated with a lactoperoxidase system [26].…”

Section: Edibilitymentioning

confidence: 99%

Natural Antimicrobials as Additives for Edible Food Packaging Applications: A Review

Punia

Chaudhary

Thakur

et al. 2021

Foods

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Edible packaging is a swiftly emerging art of science in which edible biopolymers like lipids, polysaccharides, proteins, resins, etc., and other consumable constituents extracted from various non-conventional sources are used alone or imbibed together. Edible packaging with antimicrobial components had led to the development of the hypothesis of active packaging which safeguards the quality of foods as well as health of consumers. Natural antimicrobial agents (NAMAs) like essential oils from spices, bioactive compounds derived from vegetables and fruits, animal and microorganism derived compounds having antimicrobial properties can be potentially used in edible films as superior replcement for synthetic compounds, thus serving the purpose of quality and heath. Most of the natural antimicrobial agents enjoy GRAS status and are safer than their synthetic counterparts. This review focuses on updated literature on the sources, properties and potential applications of NAMAs in the food industry. This review also analyzes the biodegradability and biocompatibility and edibility properties of NAMAs enriched films and it can be concluded that NAMAs are better substitutes but affect the organoleptic as well as the mechanical properties of the films. Despite many advantages, the inclusion of NAMAs into the films needs to be investigated more to quantify the inhibitory concentration without affecting the properties of films and exerting potential antimicrobial action to ensure food safety.

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“…Enzymes with lipolytic activity could release linear-chain acids. Proteases and lipase derived mainly from the metabolism of some microorganisms [76]. Proteolytic enzymes were responsible for the formation of amino acids by deamination [77].…”

Section: Acids From Tablementioning

confidence: 99%

Comparison of Aroma Compounds in Cabernet Sauvignon Red Wines from Five Growing Regions in Xinjiang in China

Nan

Liu²,

et al. 2021

Journal of Food Quality

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A total of 55 volatiles including esters (29, 52.73%), alcohols (10, 18.18%), acids (3, 5.45%), alkanes (8, 14.55%), and other components (5, 9.09%) were evaluated in five regions. Total concentrations were 0.05–222.23 mg/L, which covered the highest esters (222.23 mg/L) and alcohols (120.65 mg/L) in Turpan, acid (0.53 mg/L) in Shihezi, and alkanes (1.43 mg/L) and others (3.10 mg/L) in the Ili River valley. It proved that numbers and concentrations of volatile compounds, including common ingredients of variety, were closely linked to ecological characteristics of a region. Esters and alcohols were the major ingredients in Xinjiang Cabernet Sauvignon wine. Additionally, appellation could affect performance of concentration, ODE, and OTH, especially for the same flavor substance by fermentation, aging, and even formation and transformation in wines. Therefore, three conditions for formation of flavors were successively appellations, metabolism and fermentation, and and appropriate altering according to technology and their decisive role in wine quality. Each volatile compound had its own flavor, the combination of which complicated the flavor. The unique materials in the region were grounded for the development of products with corresponding flavors by producing substrate for fermentation. When choosing a wine you enjoy, the right appellation should be considered first.

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Utilization of fermented soybeans paste as flavoring lamination for Turkish dry-cured meat

Cited by 15 publications

References 31 publications

Characterization of Volatile Compounds by SPME‐GC‐MS During the Ripening of Kedong Sufu, a Typical Chinese Traditional Bacteria‐Fermented Soybean Product

Characterization of Volatile Compounds by SPME‐GC‐MS During the Ripening of Kedong Sufu, a Typical Chinese Traditional Bacteria‐Fermented Soybean Product

Natural Antimicrobials as Additives for Edible Food Packaging Applications: A Review

Comparison of Aroma Compounds in Cabernet Sauvignon Red Wines from Five Growing Regions in Xinjiang in China

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