Effect of different salt substitutions on the decomposition of lipids and volatile flavor compounds in restructured duck ham

Chen, Chen; Fan, Xiankang; Hu, Yangyang; Zhou, Changyu; Sun, Yunfei; Du, Lihui; Pan, Daodong

doi:10.1016/j.lwt.2023.114541

Cited by 17 publications

(3 citation statements)

References 50 publications

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“…The first step in the transformation of lipids into flavor substances like FFAs is the hydrolysis of glycerol esters and phospholipids by esterase. The oxidation of FFAs produces numerous different hydroperoxides, which are subsequently decomposed through many different pathways to produce a large number of volatile compounds such as alcohols, aldehydes, acids, and alkanes, thereby providing FMFPs with a characteristic aromatic flavor [102]. Through the action of microbial enzymes, FFAs are decomposed in the process of β-oxidation to produce short-chain fatty acids and β-keto acids, which are degraded into methyl ketones and secondary alcohols through microorganisms [103].…”

Section: Lipolysis Metabolic Pathwaysmentioning

confidence: 99%

The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products

Mao,

Wang,

Chen

et al. 2024

Foods

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Guizhou sour meat and sour fish, Chaoshan fish sauce, Sichuan sausage and bacon, Cantonese sausage, Jinhua ham, and Xinjiang air-dried beef are eight representatives of Chinese traditional fermented meat and fish products (FMFPs), which are favored by Chinese consumers due to their high nutritional value and quality. The quality of the spontaneously fermented Chinese traditional FMFP is closely correlated with microorganisms. Moreover, the dominant microorganisms are significantly different due to regional differences. The effects of microorganisms on the texture, color, flavor, nutrition, functional properties, and safety of Chinese traditional FMFPs have not been not fully described. Additionally, metabolic pathways for flavor formation of Chinese traditional FMFPs have not well been summarized. This article describes the seven characteristic Chinese traditional FMFPs and correlated dominant microorganisms in different regions of China. The effects of microorganisms on the texture, color, and flavor of Chinese traditional FMFPs are discussed. Furthermore, the metabolic pathways of microbial regulation of flavor formation in Chinese traditional FMFPs are proposed. This work provides a theoretical basis for improvement of Chinese traditional FMFPs by inoculating functional microorganisms isolated from Chinese traditional fermented foods.

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Section: Lipolysis Metabolic Pathwaysmentioning

confidence: 99%

The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products

Mao,

Wang,

Chen

et al. 2024

Foods

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“…Nonanal and octanal, which possess a fatty and citrusy aroma, are derived from the beta oxidation of oleic acid. The decomposition of n-9 polyunsaturated fatty acids containing oleic acid results in the production of octanal and nonanal [45]. 2-Acetylpyrazine, known for its baked and nutty aroma, is formed through the condensation of two α-amino ketone molecules via Strecker degradation [46].…”

Section: Contributing Volatiles In Yb4 With Different Nacl Concentrationmentioning

confidence: 99%

Exploring the Profile Contributions in Meyerozyma guilliermondii YB4 under Different NaCl Concentrations Using GC-MS Combined with GC-IMS and an Electronic Nose

Xiong,

Guan,

et al. 2023

Molecules

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Using Meyerozyma guilliermondii YB4, which was isolated and screened from southern Sichuan pickles in the laboratory, as the experimental group, we investigated the changes in growth, total ester content, and volatile flavor substances of M. guilliermondii YB4 under different NaCl concentrations. The growth of M. guilliermondii YB4 was found to be inhibited by NaCl, and the degree of inhibition increased at higher NaCl concentrations. Additionally, the total ester content of the control group (CK) was significantly lower compared to the other groups (p < 0.05). The application of NaCl also resulted in distinct changes in the volatile profile of YB4, as evidenced by E-nose results. Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) were employed to analyze the volatile compounds. A total of 148 and 86 volatiles were detected and identified using GC-MS and GC-IMS, respectively. Differential volatiles among the various NaCl concentrations in YB4 were determined by a variable importance in projection (VIP) analysis in partial least squares-discriminant analysis (PLS-DA). These differentially expressed volatiles were further confirmed by their relative odor activity value (ROAV) and odor description. Ten key contributing volatiles were identified, including ethanol, 1-pentanol, nonanal, octanal, isoamyl acetate, palmitic acid ethyl ester, acrolein, ethyl isobutanoate, prop-1-ene-3,3’-thiobis, and 2-acetylpyrazine. This study provides insights into the specificities and contributions of volatiles in YB4 under different NaCl concentrations. These findings offer valuable information for the development of aroma-producing yeast agents and the subsequent enhancement in the flavor of southern Sichuan pickles.

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“…However, salt can also cause some diseases, such as high blood pressure ( 9 ). Excessive absorption of sodium ions in salt into human blood will lead to the retention of water sodium, which will lead to the increase of blood volume, and then make blood pressure rise ( 10 ).…”

Section: Introductionmentioning

confidence: 99%

Effect of different salt additions on the taste and flavor-related compounds in chicken soup

Jia,

Yin,

Yang

et al. 2024

Front. Nutr.

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Chicken soup is popular among consumers because of its delicious taste, strong flavor, and abundant nutritional value. Twenty-four Yunnan local hens were stewed by adding different amounts of NaCl [1.5, 2, 2.5, 3%, m/m, calculated based on chicken carcass weight; chicken: water = 1:2 (m/m)] to study the effect of salt addition on taste- and flavor-related compounds in chicken soup. Sensory evaluation results showed that the 2 and 2.5% NaCl treatment groups had higher scores. Water-soluble small molecule compounds were detected by LC-Q/TOF-MS based metabolomics approach, among which amino acids and their derivatives, nucleic acids, and small peptides were the main components. The concentration of Water-soluble small molecule substances in chicken soup samples with different salt additions showed a clear trend of separation and reached the highest in the 2.5% NaCl treatment group. Volatile flavor compounds in the chicken soup were analyzed by HS-SPME-GC–MS, including aldehydes, and alcohols, and the relative concentration of flavor compounds in the 2.5% salt treatment group was the highest. In summary, the addition of salt could improve the overall flavor of chicken broth, and the optimal salt addition of NaCl in chicken soup is 2.5%.

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Effect of different salt substitutions on the decomposition of lipids and volatile flavor compounds in restructured duck ham

Cited by 17 publications

References 50 publications

The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products

The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products

Exploring the Profile Contributions in Meyerozyma guilliermondii YB4 under Different NaCl Concentrations Using GC-MS Combined with GC-IMS and an Electronic Nose

Effect of different salt additions on the taste and flavor-related compounds in chicken soup

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