Optimization of beef broth processing technology and isolation and identification of flavor peptides by consecutive chromatography and LC‐QTOF‐MS/MS

Abstract

To investigate the flavor peptides of beef broth obtained under optimized stewing conditions, separation procedures such as ultrafiltration, Sephadex G‐15 column chromatography, and reversed‐phase high‐performance liquid chromatography were employed to isolate the umami taste peptides. Sensory evaluation was combined with liquid chromatography–mass spectrometry to detect the flavor peptides. The optimization of the stewing process conditions was studied using the orthogonal method, which indicated that time had the most significant effect on the taste efficiency of sensory evaluation, followed by the mixed spices, sucrose, and salt. The optimized cooking conditions included 3.5 hr of cooking time, 1.800 g of sucrose, 2.125 g of salt, and 1.500 g of mixed spices. The results showed that six peptides, including SDEEVEH, AEVPEVH, GVDNPGHP, GSDGSVGPVGP, SDGSVGPVGP, and DEAGPSIVH, were detected in sample X1M1; and seven peptides, including VAPEEHPT, VVSNPVDIL, VGGNVDYK, PFGNTHN, EAGPSIVHR, VDFDDIQK, and DEAGPSIVH, were detected in sample X2M2. This study compared the flavor peptides in stewed beef before and after the optimization, and thus provided a basis for the improvement of beef processing technology.

Antioxidant, Antimicrobial and Metmyoglobin Reducing Activity of Artichoke (Cynara scolymus) Powder Extract-Added Minced Meat during Frozen Storage

“…In the present study, the high antioxidant capacity of extracts is thought to be because of high quercetin and catechin content. A past study reported high antioxidant activity toward DPPH (8.3-49.7%), which was correlated with their polyphenol contents (1.7−9.86%) in the different artichoke samples [15]. Moreover, the other study about the artichoke byproducts showed a relatively high free radical scavenging activity and capacity to inhibit lipid peroxidation in artichoke byproducts [34].…”

“…This compound improves meat quality and oxidative stress [30] and can be used as an antioxidant and antimicrobial agent in meat products [9]. Besides the antioxidant properties of luteolin (trans-4-Hydroxy-3-methoxycinnamic acid), catechin and caffeic acid, which were isolated from plants, these compounds also have anti-inflammatory and anticancer activities [15]. The other compounds identified and quantified in the present study are as follows; 7-neohesperidoside (7.05%), (−)-Epigallocatechin…”

“…The bioactive property of artichoke is related to its high-level luteolin and chlorogenic acid contents [14]. The main phenolics of C. scolymus are cinnamic acid derivatives including caffeic acid, cynarin, 1,5-O-di-o-cafeoylquinic acid and 3,4-O-di-ocafeoylquinic acid and 1,5-O-di-o-cafeoylquinic acid, whereas the major flavonoids were reported to be 4 ,5,7-trihydroxyflavone (apigenin), 3 ,4 ,5,7-tetrahydroxyflavone (luteolin), and glycosidic derivatives [15]. There are limited studies on marinating meat and meat products with C. scolymus.…”

Rapid screening based on machine learning and molecular docking of umami peptides from porcine bone

“…Umami peptides have been gradually accepted as novel umami ingredients due to safe food source, potential function and unique taste. Umami peptides have been increasingly isolated from various food sources, such as soy sauce in ALPEEV, 9 bean in GENEEEDSGAIVTVK(GK‐15), 10 beef in SDEEVEH 11 . Gao et al 12 .…”

“…Umami peptides have been increasingly isolated from various food sources, such as soy sauce in ALPEEV, 9 bean in GENEEEDSGAIVTVK(GK-15), 10 beef in SDEEVEH. 11 Gao et al 12 have isolated and purified five umami peptides from preserved egg yolk. Porcine bone might also be a potential source of umami peptides, but there are few studies on porcine bone umami peptides yet and its taste characteristics and synergistic effects are not yet clear.…”