Comparison of physicochemical properties of three types of bamboo shoot powders

ZHANG, Wanjia; Wang, Suya; LAN, Man

doi:10.1590/fst.119522

Cited by 4 publications

(2 citation statements)

References 25 publications

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“…As seen in Figure 4, during the whole storage period, the total content of the CK group fluctuated more, and the total content of the KM and SC groups fluctuated less. The AV and TBARS values of the sauce meat without added yeast were significantly higher than those of the sauce meat with added yeast, which was consistent with the changes in the moisture content of sauce meat in this experiment and the results of Zhang et al [1]. It can be noted that the AV value of the SC group was lower than that of the other two groups and was more stable during the storage period (Figure 4a), which indicated that S. cerevisiae had a certain antioxidant effect during the storage process of sauce meat, and it could also prevent the excessive oxidation of food products from producing an undesirable odor [48,53].…”

Section: Changes In Av Tbars and Pov Valuessupporting

confidence: 91%

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Effects of Saccharomyces cerevisiae and Kluyveromyces marxianus on the Physicochemical, Microbial, and Flavor Changes of Sauce Meat during Storage

Ji,

Wang,

Zhou

et al. 2024

Foods

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Saccharomyces cerevisiae (S. cerevisiae) and Kluyveromyces marxianus (K. marxianus) are often used as fermenters in yogurt and alcohol, and have been less studied within meat products. The yeasts were added to sauce meat, and the uninoculated group served as a control in this study to examine and compare the changing patterns of physicochemical and flavor characteristics of S. cerevisiae and K. marxianus on sauce meat during storage. The changes in moisture content, aw, pH, thiobarbituric acid reactive substances (TBARS), and other flavor characteristics were measured in sauce meat during the first, second, fourth, and sixth months after production. The following factors were examined: moisture content, aw, pH, TBARS, peroxide value (POV), acid value (AV), soluble protein (SP), free amino acid (FAA), and volatile flavoring compounds. With VIP > 1 and p < 0.05 as the screening conditions, the partial least squares model (PLS-DA) was used to assess the distinctive flavor components in the sausages. The findings demonstrated that the three groups’ changes in sauce meat were comparable during the first two months of storage but differed significantly between the 4th and 6th months. The moisture content, water activity, and pH of the sauce meat decreased gradually with the storage time; TBARS, AV, and FAA increased significantly; SP decreased significantly from 2.61 to 1.72, while POV increased to 0.03 and then decreased to 0.02. The POV and TBARS values of the yeast-infected meat were substantially lower than those of the control group, and the POV and TBARS values of the meat inoculated with S. cerevisiae were particularly decreased (p < 0.05). The POV and TBARS values of SC (S. cerevisiae group) decreased by 49.09% and 40.15%, respectively, compared to CK (the control group) at the time of storage until June. The experimental group (KM: K. marxianus group) significantly increased the SP and FAA values of the sauce meat (p < 0.05) by 32.4% and 29.84% compared to the CK group, respectively. Esters and olefins as well as alcohols and esters were much greater in meat that had been supplemented with S. cerevisiae and K. marxianus than in meat from the control group. In conclusion, inoculating sauce meat with S. cerevisiae can significantly enhance the quality and flavor of sauce meat while it is being stored.

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Section: Changes In Av Tbars and Pov Valuessupporting

confidence: 91%

“…Determination by the colorimetric method of ninhydrin concerning Zhang et al [1]. Scale curve equation: y = 0.0096x − 0.0145 where x is amino acid content (µg/mL) and y is absorbance (nm).…”

Section: Determination Of Free Amino Acid Contentmentioning

confidence: 99%

Effects of Saccharomyces cerevisiae and Kluyveromyces marxianus on the Physicochemical, Microbial, and Flavor Changes of Sauce Meat during Storage

Ji,

Wang,

Zhou

et al. 2024

Foods

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Bamboo shoot powder: Characterization and application in culinary processed cheese “Requeijão”

Gomes de Oliveira,

Scopel,

Bettanin

et al. 2024

International Journal of Gastronomy and Food Science

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The effects of hydrothermal treatment temperature and time on the textural characteristics of Lei bamboo shoots

Zhong,

Song,

Wang

et al. 2024

Int J of Food Sci Tech

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SummaryThis study investigated the effects of hydrothermal treatment temperature and time on the textural characteristics of Lei bamboo (Phyllostachys violascens) shoots. Fourier transform infrared spectroscopy (FTIR), X‐ray diffraction (XRD) and scanning electron microscopy (SEM) were employed to analyse changes in chemical structure, crystallinity and microstructure. Mechanical properties, including modulus of rupture, modulus of elasticity, compressive strength and the bonding strength between bamboo shoot flesh and shell, were also measured. Results indicated that with increasing temperature and treatment duration, hemicellulose and cellulose components in both bamboo shoot shell and flesh degraded, primarily affecting the amorphous regions of cellulose, leading to increased relative crystallinity and alterations in the bamboo shoots' microstructure. The mechanical properties of the bamboo shoots generally decreased with increasing hydrothermal treatment intensity. Optimal softening and minimal mechanical properties were achieved at a hydrothermal treatment temperature of 100 °C for 30 min, with the bonding strength between bamboo shoot shell and flesh reaching a minimum of 3.21 N. These findings provide crucial data support for optimising bamboo shoot processing techniques and developing efficient peeling equipment.

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Comparison of physicochemical properties of three types of bamboo shoot powders

Cited by 4 publications

References 25 publications

Effects of Saccharomyces cerevisiae and Kluyveromyces marxianus on the Physicochemical, Microbial, and Flavor Changes of Sauce Meat during Storage

Effects of Saccharomyces cerevisiae and Kluyveromyces marxianus on the Physicochemical, Microbial, and Flavor Changes of Sauce Meat during Storage

Bamboo shoot powder: Characterization and application in culinary processed cheese “Requeijão”

The effects of hydrothermal treatment temperature and time on the textural characteristics of Lei bamboo shoots

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