Approach to evaluate the sensory quality deterioration of chicken seasoning using characteristic oxidation indicators

Xu, Hongmei; Chen, Xiaowei; Li, Jun; Bi, Yanlan

doi:10.1016/j.fochx.2023.100564

Cited by 6 publications

(4 citation statements)

References 28 publications

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“…23 For a comprehensive evaluation, the balance of nutrients is crucial for foods. 24 For waxy yam, amylose, amylopectin, protein, reducing sugar, and mineral contents, including K, Fe, and Zn, are important nutrient components in yam tubers. Although there is currently a lack of standards for evaluating the quality of waxy yams, a dimensionless procedure was carried out to constrain the values between 0 and 1; the closer the value to 1, the better the trait.…”

Section: Resultsmentioning

confidence: 99%

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2 Year Wencheng Waxy Yam Pesticide Residue Investigation and Quality Evaluation

Chen,

Liu,

Zheng

et al. 2024

ACS Omega

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Wencheng waxy yam is famous for its glutinous and resilient taste, similar to waxy rice, but there is currently a lack of systematic research on the quality of this featured product, and little is known about its pesticide residues. We carried out a 2 year investigation of Wencheng waxy yam at seven sites from 2021 to 2022 to determine the oxidase content and phytochemical characteristics, namely, amylose, amylopectin, protein, reducing sugar, and mineral contents, such as K, Fe, and Zn, including the status of pesticide residues. The results showed that the oxidase content was affected by rainfall, and adequate water reduced the production of oxidase, including polyphenol oxidase, peroxidase, and superoxide dismutase, during the late growth stage of waxy yam, which was beneficial for reducing browning in yam processing. Radar map analysis showed that, with comprehensive evaluation, standardized production sites 1 and 2 had a relatively higher quality than 3−7 with small farmers. The results of pesticide multiresidue testing showed that no pesticides were detected in 64.29% of the samples, and the detected residues in the samples were very low, making the consumption of yam safe for consumers. These findings could be beneficial for the exploitation of the health benefits of waxy yam tubers and the innovation of yam-based functional products.

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Section: Resultsmentioning

confidence: 99%

“…For a comprehensive evaluation, the balance of nutrients is crucial for foods . For waxy yam, amylose, amylopectin, protein, reducing sugar, and mineral contents, including K, Fe, and Zn, are important nutrient components in yam tubers.…”

Section: Resultsmentioning

confidence: 99%

2 Year Wencheng Waxy Yam Pesticide Residue Investigation and Quality Evaluation

Chen,

Liu,

Zheng

et al. 2024

ACS Omega

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“…Quantitative descriptive analysis (QDA) was conducted to assess sensory characteristics on a scale of 0 to 10 points [30]. The scoring standard was referred to as T/AHFIA051-2020 Tongguan Sheet Jelly and slightly adjusted.…”

Section: Sensory Analysismentioning

confidence: 99%

Mung Bean Starch and Mung Bean Starch Sheet Jelly: NaCl-Based Characteristics Variation

Zhou,

Yuan,

Chen

et al. 2023

Foods

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Empirical evidence indicates that NaCl can improve the quality of mung bean starch sheet jelly (MBSS) when properly incorporated. In this study, by comparison with a sample without NaCl, the influences of NaCl (1.5–8%, w/w) on the physicochemical and structural properties of mung bean starch (MBS) and the quality of MBSS were investigated. MBS with added NaCl had greater gelatinization temperature and pasting parameters but lower gelatinization enthalpy than native MBS. With the addition of NaCl, the drying rate of MBSS first accelerated and then declined in the oven-drying process. The addition of NaCl improved the cooking properties of MBSS but decreased the hardness of cooked MBSS. Rheological results implied that the linear viscoelastic region of cooked MBSS decreased with the NaCl addition, and the storage modulus and tan δ were more frequency-dependent than the loss modulus of cooked MBSS. The addition of NaCl gradually increased the toughness of dried MBSS and the overall acceptability of cooked MBSS. Furthermore, NaCl decreased the structure order degree of starch in MBSS. Correlation analysis demonstrated that the quality of MBSS had a significant correlation with the molecular and lamellar order of starch. Overall, NaCl could improve the quality of MBSS by regulating the thermal, gelatinizing, and structural properties of MBS.

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“…An appropriate supply of N, P, and K fertilizer is beneficial for increasing yam yield and nutrient accumulation. For a comprehensive evaluation, the balance of nutrients is crucial for foods [25]. For waxy yam, amylose, amylopectin, protein, reducing sugar, and mineral contents, including K, Fe, and Zn, are important nutrient components in yam tubers.…”

Section: Oxidase Content Of Ppo Pod and Sodmentioning

confidence: 99%

A 2-Year Wencheng Waxy Yam Pesticide Residues Investigation and Quality Evaluation

Chen,

Liu,

Zheng

et al. 2023

Preprint

View full text Add to dashboard Cite

Wencheng waxy yam is famous for its glutinous and resilient taste, similar to waxy rice, but there is currently a lack of systematic research on the quality of this featured product, and little is known about its pesticide residues. We carried out a 2-year investigation of Wencheng waxy yam at seven sites from 2021 to 2022 to determine the oxidase content and phytochemical characteristics, namely amylose, amylopectin, protein, reducing sugar, and mineral contents such as K, Fe, and Zn, , including the status of pesticide residues. The results showed that oxidase content was affected by rainfall, and adequate water reduced the production of oxidase, including polyphenol oxidase (PPO), peroxidase (POD), and superoxide dismutase (SOD), during the late growth stage of waxy yam, which was beneficial for reducing browning in yam processing. Radar map analysis showed that, with comprehensive evaluation, standardized production sites 1 and 2 had a relatively higher quality than 3–7 with small farmers. The results of pesticide multi-residue testing showed that no pesticides were detected in 64.29% samples, and the detected residues samples were very low, making the consumption of yam safe for consumers. These findings could be beneficial for the exploitation of the health benefits of waxy yam tubers and the innovation of yam-based functional products.

show abstract

Approach to evaluate the sensory quality deterioration of chicken seasoning using characteristic oxidation indicators

Cited by 6 publications

References 28 publications

2 Year Wencheng Waxy Yam Pesticide Residue Investigation and Quality Evaluation

2 Year Wencheng Waxy Yam Pesticide Residue Investigation and Quality Evaluation

Mung Bean Starch and Mung Bean Starch Sheet Jelly: NaCl-Based Characteristics Variation

A 2-Year Wencheng Waxy Yam Pesticide Residues Investigation and Quality Evaluation

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