Recent studies of metal-organic frameworks as meat freshness sensors

Microchemical Journal, Journal Year: 2025, Volume and Issue: 212, P. 113184 - 113184

Published: Feb. 27, 2025

Language: Английский

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Enzymolysis pretreatment followed by fermentation is a novel method to prepare shrimp sauce with high quality from by-products in crayfish (Procambarus clarkii)

Food Chemistry X, Journal Year: 2025, Volume and Issue: 27, P. 102460 - 102460

Published: April 1, 2025

A rapid fermentation process after enzymolysis pretreatment was applied to prepare shrimp sauce using crayfish heads. The optimal through orthogonal experiments obtained: 35 °C, 25 % koji addition, and 5 salt addition. During fermentation, the content of amino acid nitrogen reached its maximum value 7.00 mg/mL at 20 days. volatile base increased 281.64 mg/100 mL 30 total 32 fatty acids were detected in sauce, oleic pentadecanoic existed during 0-9 days fermentation. 16 free mainly glutamic acid, leucine, aspartic lysine, alanine. Flavor essential accounted for 51.09 42.79 days, respectively. Enzymolysis followed by is a feasible method high-quality rich from

Language: Английский

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The Preservation Effect of Curcumin-Containing Emulsion on the Freshness of Crisp Grass Carp During Refrigerated Storage

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106688 - 106688

Published: April 1, 2025

Language: Английский

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Impact of Steam Processing on the Physicochemical Properties and Flavor Profile of Takifugu flavidus: A Comprehensive Quality Evaluation

Foods, Journal Year: 2025, Volume and Issue: 14(9), P. 1537 - 1537

Published: April 27, 2025

As a culturally iconic Chinese delicacy, pufferfish lacks systematic research on thermal processing optimization and pre-cooked meal development, limiting its industrial standardization quality preservation. This study aimed to bridge this gap by evaluating steaming effects Takifugu flavidus quality. systematically evaluated physicochemical properties flavor profiles under different durations determining the water loss rate, mass distribution status, textural properties, color, free amino acid content using an electronic nose, tongue, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). The results indicated that core temperature of fish meat reached 70 °C after 9 min steaming. With higher time, rate generally increased, though temporarily decreased at 10 min. stabilized 12.5 hardness chewiness increased significantly when steamed for or longer. After 5 steaming, brightness value yellow-blue whereas red-green decreased. total showed fluctuating upward trend tongue analysis revealed increase in umami richness Electronic nose HS-GC-IMS analyses demonstrated variety volatile compounds with prolonged Sensory evaluation group exhibited better texture while 15 had best odor. Therefore, optimal time T. was determined be 10-15 For home cooking, process achieves peak abundance highest sensory score. production meals, can meet doneness requirements maintaining suitable color stability. findings not only advance scientific understanding attributes, but also establish critical technological foundation developing standardized protocols high-quality pre-prepared products.

Language: Английский

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Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat

Food Chemistry X, Journal Year: 2024, Volume and Issue: 25, P. 102081 - 102081

Published: Dec. 9, 2024

This study aimed to explore the effects of different brining times on sensory, physicochemical properties, and volatile organic compounds (VOCs) marinated grass carp (MGC). The results showed that time changed sensory quality, color texture. moisture content increased significantly with extension time, while salt content, protein thiobarbituric acid reactive substances (TBARS), total basic‑nitrogen (TVB-N) decreased (

Language: Английский

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