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Inhibitory effect of coriander(Coriandrum sativum L.)extract marinades on the formation of polycyclic aromatic hydrocarbons in roasted duck wings

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Food Science and Human Wellness 2023年第4期12卷 1128-1135页

作者： Yajie Yu Yiqun Cheng Chong Wang Suhong Huang Yang Lei Ming Huang Xibin Zhang key laboratory of meat processing and Quality Control MOEKey Laboratory of Meat ProcessingMOAJiangsu Collaborative Innovation Center of Meat Production and ProcessingQuality and Safety Controland College of Food Science and TechnologyNanjing Agricultural UniversityNanjing 210095China College of Environmental Science&Engineering Institute of Functional FoodAnhui Normal UniversityWuhu 241000China Shandong New Hope Liuhe Group Co.Ltd/Quality Control for Feed and Products of Livestock and Poultry key laboratory of sichuan Province Chengdu 610023China

Coriander(Coriandrum sativum L.)is recognized for its antioxidant property,as a kind of natural phenolic-rich ingredient.Polycyclic aromatic hydrocarbons(PAHs)present a class of heat-driven hazards in foods,especially the processed meat.In this study,the effect of coriander root and leaf extract on the formation and inhibition of PAH8 in roasted duck wings was firstly investigated.Coriander root extract(CRE)and coriander leaf extract(CLE)with five concentration groups(200,400,600,800,1000 mg/L)were prepared respectively to marinate the duck wings.CRE marinade exhibited greater inhibitory effect on PAH8 formation in roasted duck wings that ranged from 65.0%-87.4%.The electron spin resonance study indicated a significantly positive correlation between PAH8 and free radical level,suggesting the participation of radicals in PAHs formation.Also,it was speculated that the inhibitory effect on PAH8 was related to the phenolic compounds identified in coriander marinades.CRE made greater inhibitory effect on the formation of PAH8 and could be considered as a kind of natural source to mitigate PAHs in heat-processed meat products.

关键词： Polycyclic aromatic hydrocarbons Coriander extract Roast duck Inhibition Radical Phenolic compounds

Volatile profile and multivariant analysis of Sanhuang chicken breast in combination with Chinese 5-spice blend and garam masala

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Food Science and Human Wellness 2023年第1期12卷 57-68页

作者： Rani Andaleeb Danni Zhang Shui Jiang Yin Zhang Yuan Liu Department of Food Science&Technology School of Agriculture and BiologyShanghai Jiao Tong UniversityShanghai 200240China Key Laboratory of Meat Processing of Sichuan Chengdu UniversityChengdu 610106China

Sanhuang chicken is a popular native breed in China and well-known for delicious flavour.Spices could enhance the chicken meat flavour and work well in preservation.Chinese 5-spice blend(CS)and garam masala(GM)are routinely using spices in China and Pakistan,respectively.The flavour profiles of Sanhuang chicken breast(CB)and its blends with CS and GM were obtained by electronic nose(E-nose),solid-phase microextraction gas chromatography-mass spectrometry(SPME GC-MS)and GC-ion mobility spectrometry(GC-IMS).Principal component analysis(PCA)efficiently discriminated the aroma profiles of three chicken formulations.The GC-chromatographs revealed the significant aroma alterations of chicken breast meat after marination with spices.Aldehydes were the major contributors of chicken aroma,while most of the aromatic hydrocarbons were generated by spices.Almost all chicken key-compounds produced by oxidation reaction were either reduced or eliminated by marination,showing the antioxidation capacity of spices leading to meat preservation.GC-IMS is not only a rapid and comprehensive detection method,but also proved to be more sensitive than GC-MS.The substantial role of both traditional spices in enhancing flavour quality of chicken meat,and their exposure as functional ingredients in Chinese and Pakistan cuisines could lead to the cross-cultural meat trade opportunities.

关键词： Chicken breast Chinese 5-spice blend Garam masala Volatile compounds Qualitative techniques Multivariant analysis

Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese sichuan sausages

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Food Science and Human Wellness 2022年第2期11卷 341-348页

作者： Hongyang Ren Yuanpeng Deng Xinhui Wang School of Chemistry and Chemical Engineering Southwest Petroleum UniversityChengdu 610500China meat-processing Application key laboratory of sichuan Province College of Food and BioengineeringChengdu UniversityChengdu 610106China

Effects of a starter culture composed of Lactobacillus sakei,Pediococcus pentosaceus,Staphylococcus xylosus and S.carnosus at the ratios(m/m)of 1:1:1:1 on bacterial profile and biogenic amine accumulation in Chinese sichuan sausages were demonstrated.In starter culture-inoculated sausages,Lactobacillus spp.,Pediococcus spp.and Staphylococcus spp.were predominant bacterial genus and their relative abundances ranged from 70.14%to 25.98%,57.66%to 14.08%,and 15.71%to 13.40%during fermentation,respectively.Accordingly,Lactobacillus spp.and Weissella spp.were predominant bacterial genus and their relative abundances ranged from 63.14%to 24.70%and 49.40%to 11.96%during spontaneous fermentation,respectively.Furthermore,the abundances of undesirable microorganisms such as Yersinia spp.,Enterobacter spp.,Acietobacter spp.and Psychrobacter spp.were lower than that of the control.The levels of histamine,putrescine,tyramine and cadaverine in Chinese sichuan sausages with starter cultures inoculation were significantly lower(Psichuan sausages with good sensory attributes.

关键词： Bacterial community Biogenic amine Chinese sausages High-throughput sequencing technology Starter cultures

Effects of potassium lactate on sensory attributes,bacterial community succession and biogenic amines formation in Rugao ham

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Food Science and Human Wellness 2024年第1期13卷 198-210页

作者： Renyong Liao Ying Wang Qiang Xia Changyu Zhou Fang Geng Daodong Pan Jinxuan Cao State key laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products Key Laboratory of Animal Protein Food Processing Technology of Zhejiang ProvinceNingbo UniversityNingbo 315211China meat processing key laboratory of sichuan Province School of Food and Biological EngineeringChengdu UniversityChengdu 610106China School of Food and Health Beijing Technology and Business UniversityBeijing 100048China

To deepen the understanding in the effect of potassium lactate on the sensory quality and safety of Rugao ham,sensory attributes,physicochemical parameters,total volatile basic nitrogen(TVBN),microorganism community and biogenic amines of Rugao ham manufactured with different potassium lactate levels(0%,0.5%,1%,2%)were investigated;the relationship between microbial community and the formation of TVBN and biogenic amines was further evaluated.With the increase of potassium lactate from 0%to 2%,the increased sensory scores and the decreased total aerobic bacterial count and TVBN were observed;the abundance of Staphylococcus increased,while the content of Halomonas decreased.LDA effect size(LEf Se)and correlations analysis showed that Staphylococcus equorum and Lactobacillus fermentum could be the key species to improve sensory scores and decrease biogenic amines and TVBN.Metabolic pathway analysis further showed that amino acids metabolism and nitrogen metabolism were mainly involved in decreasing TVBN and biogenic amines in the treatment of 2%potassium lactate.

关键词： Rugao ham Potassium lactate Biogenic amines Microbial community Metabolic pathways

Mycotoxins in Chinese Traditional Cured meats: A Review

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Agricultural Biotechnology 2020年第2期9卷 105-109,113页

作者： Lili JI Dan HE Benting HUANG Rui WANG Ting BAI Jiamin ZHANG Lin CHEN Wei WANG meat processing key laboratory of sichuan Province Chengdu UniversityChengdu 610106China

Chinese cured meats are popular in the world,which are not only meat products but also cultures in China.Fungi can grow on the surface of the traditional cured meats easily during the processing and storage.Some fungi contribute to the specific flavors,color and sensory characteristics of cured meats,while others produce mycotoxins like aflatoxins,ochratoxins,and deoxynivalenol,which will lead to cancer.Although the mycotoxins limits in food have been published by national standard in China,the limits in cured meats are still in blank.Therefore,it is reasonable to identify and reduce the mycotoxins in Chinese cured meats and meat products.This review analyzed the causes of mycotoxins,identification and control methods for Chinese cured meats.

关键词： Fungus Mycotoxin Causes Identification Reduction

Effects of the degree of oral processing on the properties of saliva-participating emulsions:using stewed pork with brown sauce as the model

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Food Science and Human Wellness 2023年第1期12卷 275-282页

作者： Mingcheng Zhang Xiaocao Zhao Dengyong Liu Guan Wang College of Food Science and Technology Bohai UniversityJinzhou 121013China Cuisine Science key laboratory of sichuan Province Sichuan Tourism UniversityChengdu 610100China Jiangsu Collaborative Innovation Center of meat Production and processing Quality and Safety ControlNanjing 210095China

This work investigated the changes in properties of saliva-participating emulsions during different oral processing stages(the whole process from intake to swallowing was divided into five stages,i.e.,20%,40%,60%,80%and 100%stage).The stewed pork with brown sauce was masticated and the emulsion was collected for the determination of emulsion stability,droplet size,ζ-potential,interfacial tension,and microstructure.The results showed that the emulsion stability increased gradually during the oral processing and reached the highest level near the swallowing point.The droplet size of emulsion showed a significant downward trend(Pprocessing.In addition,theζ-potential of food boluses emulsion was decreased from-16.4 mV to-41.2 mV and the interfacial tension decreased by 52.6%before and after oral progressing.In conclusion,the oral processing of stewed pork with brown sauce was essentially a process in which fat was constantly emulsified,and saliva might act as an emulsifier.This study provides new insights on understanding the oral processing process and sensory changes of fat.

关键词： Oral processing Fat Saliva Emulsification Stewed pork with brown sauce

The role of flavonoids in mitigating food originated heterocyclic aromatic amines that concerns human wellness

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Food Science and Human Wellness 2023年第4期12卷 975-985页

作者： Hui Teng Hongting Deng Chang Zhang Hui Cao Qun Huang Lei Chen College of Food Science and Technology Guangdong Ocean UniversityGuangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Provincial Engineering Technology Research Center of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education InstitutionZhanjiang 524088China Faculty of Food Science and Technology University of VigoVigo 36310Spain meat processing key laboratory of sichuan Province School of Food and Biological EngineeringChengdu UniversityChengdu 610106China

meat products are an important part in our daily diet,providing valuable nutrients for the human body.However,heating processes cause the meat to become more appetizing with changes in texture,appearance,flavor,and chemical properties by the altering of protein structure and other ingredients.As one kind of cooking-induced contaminants,heterocyclic aromatic amines(HAAs)are widely present in protein aceous food products with strong carcinogenic and mutagenic properties.In order to promote the safety of traditional meat products,this review focused on the formation,metabolism,biological monitoring and inhibitory mechanism of HAA.An overview of the formation pathways,hazards,and control methods of HAAs during food processing in recent years was studied,aiming to provide some valuable information for exploring effective methods to inhibit the production of associated hazards during food processing.Systematic selection of different types of flavonoids to explore their effects on the formation of HAAs in an actual barbecue system can provide theoretical reference for effectively controlling the formation of HAAs and reducing their harm to human health.

关键词： Heterocyclic aromatic amines Flavonoids Hazardous control Precursors

Transcriptome-based insights into the calcium transport mechanism of chick chorioallantoic membrane

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Food Science and Human Wellness 2022年第2期11卷 383-392页

作者： Qun Huang Ran Yang Qia Wang Hui Teng Hongbo Song Fang Geng Peng Luo School of Public Health The Key Laboratory of Environmental Pollution Monitoring and Disease ControlMinistry of EducationGuizhou Medical UniversityGuiyang 550025China College of Food Science Fujian Agriculture and Forestry UniversityFuzhou 350002China meat processing key laboratory of sichuan Province School of Food and Biological EngineeringChengdu UniversityChengduSichuan 610106China

Chorioallantoic membrane(CAM)is responsible for respiratory gas exchange,eggshell calcium transport,embryonic acid-base equilibrium,allantoic ion,and water reabsorption during avian embryonic development.To further understand the timing of CAM gene expression during chick embryonic development,especially the calcium absorption mechanism,transcriptome quantitative comparative analysis was conducted on chick CAM during the embryonic period(E)of 9,13,17,and 20 days.A total of 6378 differentially expressed genes(DEGs)were identified.Functional enrichment analysis of DEGs showed that CAM DEGs were mainly involved in biological processes such as"ion transport regulation","immune response"and"cell cycle".Time series analysis of the differential genes showed that the functional cells of CAM began to proliferate and differentiate at E9 and the calcium content of egg embryo increased significantly at E13.Simultaneously,the observation of the ultrastructure of the eggshell showed that the interstice of the fiber layer was enlarged at E13,and the mastoid layer was partly exposed.Therefore,it is preliminarily inferred that CAM calcium transport starts at E13,and genes such as TRPV6,S100 A10,and RANKL cooperate to regulate calcium release and transport.

关键词： Incubation Chorioallantoic membrane Transcriptome Calcium transport

Effects of Different Sterilization Methods on the Product Characteristics of sichuan Industrialized Huiguorou

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Agricultural Biotechnology 2021年第5期10卷 120-124,130页

作者： Lili JI Yinfeng ZHAO Benting HUANG Wenguang FENG Yuhang ZHOU Wei WANG meat processing key Lab of sichuan Province Chengdu UniversityChengdu 610106China

Pasteurization,116 and 121℃sterilization were used in the development of sichuan Industrial Huiguorou.The sensory,color,texture,lipid oxidation,preservation and flavor substance types and contents of the products were determined,and the effects of different sterilization methods on product characteristics were compared.The results showed that pasteurization was the best way to maintain the edible quality of products,but the storage period of products was very short,so the products could only be quickly distributed and consumed.Sterilization at 116℃and sterilization at 121℃could ensure the shelf life of Huiguorou under non-refrigeration conditions,and effectively solve the problem of long-term storage and transportation of sichuan meat dishes.However,higher temperature had more or less adverse effect on the flavor of the product,and the product texture was too soft.It suggested that the better way was to sterilize at 116℃,which had less adverse effect on the flavor of the product,and could greatly prolong the non-refrigerated storability of the product,and increase the content of aldehydes and esters,so as to improve the flavor.

关键词： sichuan cuisine Industrialization Huiguorou Sterilization process Product characteristics Shelf life