Dynamic patterns of quality deterioration, oxidative stability, and flavor evolution in yuba during long-term storage.

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-07-08 eCollection Date: 2025-07-01 DOI:10.1016/j.fochx.2025.102760

Jicai Bi, Junyang Zhang, Zhuo Chen, Lingyu Li, Yunbo Li, Wenhao Liu, Renbing Qin, Lingwen Zhang, Hongju He

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引用次数: 0

Abstract

This study comprehensively evaluated the changes in yuba during long-term storage. Protein and lipid oxidation intensified significantly with increasing storage time, as evidenced by a decrease in total sulfhydryl content and increases in carbonyl content, peroxide value (POV), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) (P < 0.05). These oxidative changes contributed to the deterioration of sensory acceptability, quality attributes, and processing performance (P < 0.05). Among the 62 volatile organic compounds (VOCs) identified, ketones were the most diverse, and aldehydes were the most abundant. Relative odor activity value (ROAV) analysis identified five key volatile compounds (ROAV >1) (1-hexanal-M, 1-hexanal-D, 2-methyl butanal-M, 2-methyl butanal-D, and 1-octen-3-one) which can be regarded as typical aroma markers of yuba. This study provides a reference for quality control during yuba storage and supports its industrial development.

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长期贮藏中腐竹品质劣化、氧化稳定性及风味演变的动态规律。

本研究综合评价了鱼巴在长期储存过程中的变化。随着贮藏时间的延长，蛋白质和脂肪的氧化作用显著增强，表现为总巯基含量降低，羰基含量、过氧化值（POV）、硫代巴比托酸活性物质（TBARS）和总挥发性碱性氮（TVB-N）（1-己醛-m、1-己醛- d、2-甲基丁醇-m、2-甲基丁醇- d和1-辛烷-3-one）升高。本研究为育霸贮藏过程中的质量控制提供了参考，为育霸的产业化发展提供了依据。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.