Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation

Zhou, Xuxia; Chong, Yunqing; Gu, Shi; Liu, Lin

doi:10.1016/j.foodchem.2016.03.026

Cited by 178 publications

(124 citation statements)

References 34 publications

Supporting

Mentioning

117

Contrasting

Order By: Relevance

“…Table shows the FAA (µg/mL) content of SHC and BSF breast and thigh after stewing and roasting. In addition to this process, the 17 different kinds of amino acids identified (Table ) were divided into four categories: umami, sweet, bitter, and no‐taste amino acids (Zhou, Chong, Ding, Gu, & Liu, ). Among these amino acids, Asp and Glu were umami‐taste amino acids (Liu, Liu, He, Song, & Chen, ); Ser, Pro, Gly, Thr, and Ala corresponded to the sweet‐taste ones; Val, Met, Ile, Phe, Lys, Leu, Arg, His, and Tyr were associated with the bitter taste; whereas the no‐taste amino acid, Cys‐Cys, accounted for only 3.95%–7.44% of total FFA.…”

Section: Resultsmentioning

confidence: 99%

Effects of two cooking methods on the taste components of Sanhuang chicken and Black-bone silky fowl meat

Wang

Qiao

Ding

et al. 2018

J Food Process Preserv

View full text Add to dashboard Cite

In this work, the effects of two cooking methods (stewing and roasting) on the taste components of Sanhuang chickens (SHC) and Black‐bone silky fowl (BSF) meat were investigated. The contents of taste‐active compounds, including free amino acids, organic acid, and 5′‐nucleotides, were determined by high‐performance liquid chromatography. The results showed that the aspartic acid and glutamic acid contents of roasted SHC thigh were higher than other seven samples. Lactic acid was the main organic acid in the samples, accounting for 65%–80% of the total organic acid content. The content of organic acids and 5′‐nucleotides was higher in stewing sample than roasting. The content of organic acids was higher in the chicken breast sample than thigh. However, the content of 5′‐nucleotides was higher in the chicken thigh sample than the breast. The equivalent umami concentration of roasted SHC thigh (0.35 g MSG/100 g) was the highest. Practical applications Cooking methods exert vital effects on the taste of chicken, but less information could be obtained from the reference about the effects of cooking methods on the taste components of chicken. The aims of this work were to investigate the influences of two cooking methods (stewing and roasting) on taste components of SHC and BSF. This work could provide more scientific recommendation for the development of chicken seasonings and more suitable cooking methods.

show abstract

Section: Resultsmentioning

confidence: 99%

Effects of two cooking methods on the taste components of Sanhuang chicken and Black-bone silky fowl meat

Wang

Qiao

Ding

et al. 2018

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…[16,49] Furan might originate from the dehydration of carbohydrates, Amadori rearrangement reaction, and/or oxidation of fatty acids. [50] Ketones, hydrocarbons, esters, sulfur-containing compounds, and nitrogen-containing compounds might have insignificant effects on aroma perception given their low concentrations and high thresholds.…”

Section: Changes In Volatile Componentsmentioning

confidence: 99%

“…The methods to assess overall flavor, such as electronic tongue, electronic nose (E-nose), and taste activity value (TAV), have been extensively used to assess other meats. [14][15][16] However, in these reports, the boiling times were all less than 3 h. Yellow-feather chicken meat requires longer cooking times to reach acceptable textures because the long feeding period induces changes in the connective tissue. [17,18] According to our preliminary studies (data not shown), stewing can lead to the poor texture of chicken meat and the chewiness of chicken meat was unacceptable if the cooking time is more than 3 h. Therefore, 3 h of stewing was used as the longest stewing time in the present experiment.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

Wang

Zhou

et al. 2017

International Journal of Food Properties

View full text Add to dashboard Cite

Effects of stewing time (1, 2, and 3 h) on the levels of taste-active and volatile compounds were measured. The flavor characteristics of the stewed yellow-feather chicken meat were assessed with sensory evaluation and electronic nose. Results showed that increasing stewing time significantly decreased the contents of taste components such as free amino acids, 5′-nucleotides, minerals. Inosine 5′-monophosphate and chloride were the major umami-related compounds in stewed meat and decreased significantly during stewing. The taste-active values of the equivalent umami concentration decreased from 283.2 to 38.7 after 3 h of stewing. In contrast, increasing stewing time improved aroma levels. The volatile compounds mainly included pentanal, hexanal, heptanal, octanal, (E)-2-octenal, nonanal, (Z)-4-decenal, decanal, (E,E)-2,4-decadienal, 1-pentanol, and 1-octen-3-ol. With increased stewing time, aldehydes significantly decreased (P < 0.05), whereas alcohols significantly increased (P < 0.05). The high-intensity aroma after 2 h of stewing could be attributed to 1-pentanol and 1-octen-3-ol. The aroma scores of the chicken meat were at maximum after stewing for 3 h. The overall flavor characteristics tended to stabilize after 2 h of stewing. In general, stewing improved the aroma but decreased the taste components in the chicken meat, especially within the first 2 h. The data herein not only provides insight into the changes in odor and taste of chicken meat during cooking, but also guidelines for improving the stewing process.ARTICLE HISTORY

show abstract

“…As shown in Table , five aldehydes (hexanal, octanal, (E)‐2‐octenal, nonanal, decanal) were indentified in F. These five aldehydes had putrid odours above certain concentrations and fishy, grassy or mushroom‐like odours at other concentrations, which is consistent with previous studies (Zhou et al ., ). Octanal and (E)‐2‐octenal were present in high concentration and octanal, (E)‐2‐octenal and nonanal had high OAV values, ranking first, third and fourth, respectively, in F. Therefore, octanal, ( E )‐2‐nonenal and nonanal could be considered the characteristic off‐odour compounds of common carp.…”

Section: Resultsmentioning

confidence: 97%

“…Washing with saline removed many volatile compounds in sliver carp (Zhou et al ., ); β‐CD now has the generally recognised as safe (GRAS) status and has been approved recently for use as additives in the European Union (Andreu‐Sevilla et al ., ), and stable inclusion complexes are formed in most volatile compounds (Ciobanu et al ., ). Malic acid (MA) is a common organic acid that can be used as a food additive and can remove alcoholic compounds, but its application to the deodorisation of fish off‐odour has not been reported; Hawthorn extract (HE) is industrially produced from the fruits and leaves of the hawthorn ( Crataegus pinnatifida Bunge ) plant, and its major functional compounds are phenolics, including flavonoids and pro‐anthocyanins (Keating et al ., ), the off‐odour was removed by plant polyphenols significantly (Lee et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Effects of different deodorising processes on the off‐odour compounds and gel properties of common carp surimi

Jin

Meng

Zhang

et al. 2018

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary In order to improve the utilisation of the common carp (Cyprinus carpio), the effects of deodorising agents [NaCl, β‐CD, malic acid (MA) and hawthorn extract (HE)] on the volatile compounds of common carp mince and its surimi gel properties were investigated. In total, thirty‐two volatile compounds were identified, seven of which were considered the main compounds of off‐odour, using HS‐SPME‐GC‐MS and OVA analyses. HS‐SPME‐GC‐MS analysis showed that MA and HE removed 84.51% and 77.18% off‐odour compounds, respectively. Three relaxation components (T21, T22, T23) were found in surimi, and their amounts were not affected by deodorising; however, the relaxation time of major component T22 was significantly increased. Surimi deodorised by HE had the highest gel strength because of its increased breaking displacement; however, a slight decrease in whiteness was observed. Thus, appropriate levels of HE could improve the palatability of surimi.

show abstract

Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation

Cited by 178 publications

References 34 publications

Effects of two cooking methods on the taste components of Sanhuang chicken and Black-bone silky fowl meat

Effects of two cooking methods on the taste components of Sanhuang chicken and Black-bone silky fowl meat

Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

Effects of different deodorising processes on the off‐odour compounds and gel properties of common carp surimi

Contact Info

Product

Resources

About