Journal of Food Processing and Preservation最新文献

{"title":"Evaluation of Yam Flour as a Partial Substitute for Wheat Flour in Bread Making","authors":"Misgana Banti,&nbsp;Abraha Gebregiorgis,&nbsp;Cherinet Kasahun,&nbsp;Neima Demssis","doi":"10.1155/jfpp/4625746","DOIUrl":"https://doi.org/10.1155/jfpp/4625746","url":null,"abstract":"<p>Wheat is almost the sole crop used for bread production throughout the world. Consequently, the price of wheat is continuously rising especially in developing countries like Ethiopia. However, there are plenty of underutilized crops with potential of at least partially substituting it in bread making. Yam is one of such underutilized crop owing potential of substituting wheat in production of baked food products. Despite their potential, the utilization of such crops in development of baked food products including bread was not common practice. This study was therefore designed in completely randomized design to evaluate yam flour for partial substitution of wheat in bread making. Yam flour partially substituted wheat at 0%–40%, and the effect on flour and bread quality was investigated. Functional properties of composite flour are acceptable enough for bread making potential. The moisture content of fresh bread ranged between 21.07% and 24.02%. The protein (12.71–8.00) and fat (2.87–1.95%) content decreased as yam flour increased from 0% to 40%. Fiber increased from 1.71% to 2.76% with increase in yam flour. The substitutions of wheat with yam flour in bread making can improve Na, Ca, Mg, and Fe contents of bread products. The sensory acceptability was statistically similar with control bread for up to 20% substitution levels. Generally, acceptable bread can be produced by substituting wheat with yam flour as high as 30%. The finding of this study implies that it is important to consider yam flour production and utilization in baked product development in future research and extension activities.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/4625746","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143638776","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preparation and Properties of Tenebrio molitor Protein Hydrolysates","authors":"Shengru Yang,&nbsp;Yinchen Hou,&nbsp;Qiushuang Zhang,&nbsp;Jian Zou,&nbsp;Jianlai Guo,&nbsp;Mengxing Lu,&nbsp;Wenhui Xiao,&nbsp;Kaige Wu,&nbsp;Tanchu Han,&nbsp;Wenfei Niu","doi":"10.1155/jfpp/8184255","DOIUrl":"https://doi.org/10.1155/jfpp/8184255","url":null,"abstract":"<p>Proteins hydrolyzed by enzymes were biologically active. The protein-rich, defatted <i>Tenebrio molitor</i> was used as raw material and hydrolyzed by alkaline protease. The effects of temperature, time, pH, liquid-to-feed ratio, and enzyme addition were investigated with degree of hydrolysis (DH) as an index; the enzymatic hydrolysis process was optimized using one-way and response surface experimental methods, and the antioxidant, physicochemical properties, and amino acid compositions of the hydrolysates were analyzed. The results showed that the optimum process conditions for the preparation of enzymatic hydrolysates were at 52°C for 120 min, pH 7.5, a dosage of enzyme of 5000 U/g, and a liquid-to-material ratio of 30:1, under which the DH was 13.82%. Antioxidant analysis revealed that the hydrolysates exhibited a scavenging ability for free radicals. The scavenging rate of DPPH· reached 47.51% when it was 0.4 mg/mL, and its IC50 was 427.51 mg/mL. When its concentration was 0.2–0.6 mg/mL, the scavenging rate of OH· increased from 50.41% to 92.17%, and its IC50 was 158.4 mg/mL. The physicochemical properties of the hydrolysates differed from those of the <i>Tenebrio molitor</i> protein. The solubility of <i>Tenebrio molitor</i> protein reached a maximum of 38.97% at pH 11.0, whereas that of its hydrolysates peaked at 40.36% at pH 5.0. The hydrolysates exhibited higher values at pH 2.0 and 10.0, with foaming capacities of 26.58% and 25.14% and foaming stabilities of 61.43% and 53.73%, respectively. The EAI and ESI of the hydrolysates were optimal under alkaline conditions, with maximum values of 0.82 and 44.5 m²/g, respectively, at pH 10.0. The hydrolysates contained a variety of amino acids, as well as aromatic amino acids (17.32%) and hydrophobic amino acids (37.51%). Essential amino acids in hydrolysates accounted for 37.91%, and the EAAI value of hydrolysates was 0.7187; the protein quality of hydrolysates significantly improved. The hydrolysates had better solubility and can be used as an effective antioxidant, and the study could provide a theoretical basis for the development and utilization of <i>Tenebrio molitor</i>.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8184255","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143638775","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of Flowability and Compressibility Characteristics of Composite Moringa (Moringa oleifera) Leaf and Jackfruit (Artocarpus heterophyllus) Bulb Powder Granules and Tablets","authors":"Afia Nower Fadila,&nbsp;Rokeya Begum,&nbsp;Md. Rakibul Hasan,&nbsp;Md. Azizul Haque,&nbsp;Somaiya Islam Shuchy,&nbsp;Mohammad Gulzarul Aziz","doi":"10.1155/jfpp/7701693","DOIUrl":"https://doi.org/10.1155/jfpp/7701693","url":null,"abstract":"<p>In this study, an effort was made to evaluate the flowability and compressibility characteristics of moringa leaf powder (MLP) and jackfruit bulb powder (JBP) granules and tablets. Three distinct formulations (F2 = 63<i>%</i>MLP + 5<i>%</i>JBP, F3 = 58<i>%</i>MLP + 10<i>%</i>JBP, and F4 = 53<i>%</i>MLP + 15<i>%</i>JBP) were developed alongside a control formula (F1 = 68<i>%</i>MLP + 0<i>%</i>JBP) to evaluate the impact of JBP incorporation as an excipient on the tablet quality. The powders derived from <i>Moringa oleifera</i> leaf and jackfruit bulb underwent thorough material property analysis. JBP exhibited fair flowability regarding compressibility index (CI = 17.57) and Hausner ratio (HR = 1.21) while MLP demonstrated poor flowability (CI = 31.33, HR = 1.45). However, the incorporation of JBP, especially up to 10%, maintained the excellent flowability of the granule formulations (CI &lt; 10, HR = 1–1.11) without causing any deterioration in material properties. The addition of JBP increased the lightness and reduced the greenness of the granules. Quality parameters of the formulated tablet, for example, hardness and disintegration time, consistently increased from F1 to F4, while the friability of the tablets decreased. Moreover, tablet hardness and disintegration time exhibited positive correlations (<i>p</i> &lt; 0.01) with JBP incorporation and negative correlations (<i>p</i> &lt; 0.05) with friability. In conclusion, this study advocates the incorporation of JBP, up to 10%, as an excellent binder, enhancing both the tablet’s quality and nutritional value.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/7701693","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143646130","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Different Drying Temperatures on Processing Quality and Physicochemical Properties of Rice","authors":"Yang Zhang,&nbsp;Yuxin Han,&nbsp;Wenchao Liu,&nbsp;Linlin Li,&nbsp;Junliang Chen,&nbsp;Xu Duan,&nbsp;Xueyuan Jiao,&nbsp;Peijie Zhang,&nbsp;Shanshan Zhang,&nbsp;Mengyao Guo,&nbsp;Debang Zhang,&nbsp;Huiping Fan,&nbsp;Chung Lim Law,&nbsp;Guangyue Ren,&nbsp;Weiwei Cao","doi":"10.1155/jfpp/5586656","DOIUrl":"https://doi.org/10.1155/jfpp/5586656","url":null,"abstract":"<p>The rice quality strongly depends on the paddy postharvest drying temperature. This study ascertains the optimal drying temperature for offering the best quality rice from a moist paddy. Moist paddy dried at different drying temperatures (40°C–80°C) was milled and studied for the possible alteration in rice quality, that is, kernel crack percent, head rice yield, embryo retention percent, nutrient content, gelatinization properties, rheological properties, and others. The study found that higher drying temperatures resulted in an increased kernel crack percent and decreased head rice yield, whitening percent, and embryo retention percent. At temperatures above 70°C, the structure of starch granules in polished rice became loose, with enlarged gaps between granules in the transverse section. The lowest fat (0.43%) and protein (8.08%) contents were observed at 80°C, while the highest starch content (74.10%) was also recorded at this temperature. Rice dried at 40°C showed superior gelatinization properties, with the highest peak viscosity (4430.00 cP), trough (2314.50 cP), and breakdown (2115.50 cP). In contrast, the apparent viscosity of rice dried at 70°C and 80°C was higher than that of rice dried at lower temperatures before the shear rate reached 10 s⁻¹. Additionally, the polished rice dried at 40°C had the highest total phenolic acid content (63.20 mg GAE/100 g) and scavenging capacities for ABTS (2,2 ^′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) (55.60%) and DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals (63.23%). These findings suggest that drying temperatures below 50°C are optimal for preserving the nutritional quality of rice before milling. This study provides valuable insights for enhancing the nutritional value and overall quality of processed rice.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/5586656","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632637","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Aqueous Ozone on Microbial Growth, Quality, and Shelf Life Extension of Chinese Bayberry (Myrica rubra Sieb. et Zucc)","authors":"Zhongxiang He,&nbsp;Changjun Li,&nbsp;Xionghui Ji,&nbsp;Hua Peng,&nbsp;Shangru Liu,&nbsp;Weidong Wu","doi":"10.1155/jfpp/3838569","DOIUrl":"https://doi.org/10.1155/jfpp/3838569","url":null,"abstract":"<p>Chinese bayberry (<i>Myrica rubra</i> Sieb. et Zucc.) is highly susceptible to decay during storage, resulting in a very short shelf life. This study is aimed at developing a new technique for extending its shelf life through aqueous ozone (AO) spraying. To compare the deterioration process, bayberries were treated with different AO concentrations (T1, T2, and T3 at 6.25, 1.25, and 0.25 mg/L, respectively) and control treatments (CK1: no treatment, CK2: ultrapure water spraying, and CKa: sealed with a 0.4-<i>μ</i>m polyethylene film) under storage conditions of 3^°C ± 0.5^°C for 25 days. Key fruit quality parameters and microbial infection rates were assessed throughout the storage period. Results indicated that the T3 treatment (0.25 mg/L) extended the storage period of bayberries by at least 10 days compared to the control groups; reduced the decay rate by a factor of four; effectively inhibited the growth of moulds and yeasts; and delayed the decline in ascorbic acid content, soluble solid content, and fruit hardness. In contrast, T1 (6.25 mg/L) caused softening and dehydration of the fruit skin due to its high ozone concentration. In conclusion, an appropriate concentration of AO can be an effective method for prolonging the postharvest storage of <i>Myrica rubra</i> fruits.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/3838569","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143595024","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Edible Xanthan Coating Enriched by Crocus sativus L. Extracts on Fresh Cut Zucchini Slices","authors":"Eleni Manola,&nbsp;Anastasia Bari,&nbsp;Stavroula Letsiou,&nbsp;Dimitrios A. Anagnostopoulos,&nbsp;Ioannis S. Boziaris,&nbsp;Persephoni Giannouli","doi":"10.1155/jfpp/3668597","DOIUrl":"https://doi.org/10.1155/jfpp/3668597","url":null,"abstract":"<p>Biopolymeric coatings fortified with bioactive plant extracts applied on fruit and vegetable surfaces could further enhance product quality attributes. <i>Crocus sativus</i> L. extract is rich in bioactive compounds. It is the first time that this extract was added to xanthan coating to investigate its effects on fresh-cut zucchini slice quality during storage at 5°C for 7 days. Therefore, weight loss, pH, titratable acidity, total soluble solids, firmness, color characteristics, and microbiological changes were monitored. Xanthan gum coating decreased the weight loss of fresh-cut zucchini slices and maintained their firmness. Xanthan–<i>Crocus sativus</i> L. extract coatings showed similar effects compared to xanthan coating without extract. Titratable acidity and total solid values of zucchini fresh-cut slices were lower which might indicate a delay in the maturation process. Furthermore, fresh-cut zucchini slices coated with xanthan and <i>Crocus sativus</i> L. extract 0.05% w/w exhibited similar firmness values throughout the storage duration; the highest values were recorded on the seventh day. Coatings with increasing concentrations of <i>Crocus sativus</i> L. extract did not present any specific trend in color parameters. Additionally, no significant differences were recorded between treatments for the population of total viable counts, yeasts/molds, and Enterobacteriaceae, and only a slight increase in the lactic acid bacteria population was observed in xanthan–<i>Crocus sativus</i> L. extract coatings. So, this research enriches the knowledge of the effects on the quality properties of fresh-cut zucchini slices coated by biopolymers and enriched with plant extracts.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/3668597","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143581924","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Performance and Nutrient Quality Evaluation of a Natural Convection Solar Dryer for Drying Pineapple","authors":"Tanjima Akter,&nbsp;Mahjabin Kabir,&nbsp;Tumpa R. Sarker,&nbsp;Biplob Kumar Saha,&nbsp;Chayan Kumer Saha","doi":"10.1155/jfpp/2205579","DOIUrl":"https://doi.org/10.1155/jfpp/2205579","url":null,"abstract":"<p>Pineapple is a highly nutritious and widely consumed fruit in Bangladesh, yet postharvest losses continue to increase due to inadequate preservation technology. This study is aimed at developing and evaluating a natural convective solar dryer as a sustainable solution to reduce these losses while preserving fruit quality. The dryer’s performance was assessed by measuring drying temperature, solar radiation, and moisture reduction across treated and untreated pineapple samples. During the drying process, the average temperature within the dryer reached 40.73 ± 6.79°C, with solar radiation averaging 254.67 ± 141.50 W/m² and an observed 12.6°C temperature difference between the dryer chimney and ambient air. Results showed a final moisture content of 19% and 21% (wet basis) for treated and untreated samples, respectively, in the solar dryer, compared to 46.57% and 35.06% in open sun drying. The nutritional analysis indicated a significant retention and enhancement of vitamin, protein, and mineral content in dried samples. Consumer sensory evaluations confirmed the high acceptability of the solar-dried pineapple, demonstrating that this solar dryer is technically effective, eco-friendly, and well suited for small-scale farmers in rural Bangladesh.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/2205579","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143581926","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Solar Drying Methods for Nutritional and Physicochemical Property Preservation of Huitlacoche (Ustilago maydis)","authors":"Alfredo Domínguez-Niño,&nbsp;Mario Luna-Flores,&nbsp;Ana María Lucho-Gómez,&nbsp;Paulina Guillén Velázquez,&nbsp;Octavio García-Valladares,&nbsp;Beatriz Castillo-Téllez","doi":"10.1155/jfpp/3913436","DOIUrl":"https://doi.org/10.1155/jfpp/3913436","url":null,"abstract":"<p><i>Ustilago maydis</i>, commonly known as huitlacoche, was dried under various conditions to study its physicochemical and bromatological properties. The goal was to evaluate its preservation after the drying processes, focusing on using environmentally friendly, cost-effective, and user-friendly technology, such as solar energy. For this research, a mixed-type solar dryer and an electric stove utilizing both natural and forced convection were employed. The initial moisture content of huitlacoche was reduced from 89.05% to 2.8% using the mixed-type solar dryer with forced convection and 2.39% with natural convection. In contrast, the final moisture content in the electric stove measured 6.4% under forced convection and 7.6% under natural convection. The proximal composition of huitlacoche revealed that it contained 2.54% protein, 0.113% fat, 4.08% fiber, 0.61% ash, and 3.58% carbohydrates. Notable increases in some properties of huitlacoche were observed following the drying processes: protein content rose from 11.16% to 12.09%, ash content increased from 3.19% to 4.74%, and total soluble solids rose from 21.5% to 30%. Additionally, fiber and fat content grew from 1.03% to 1.47%. The drying efficiency was measured at 30.72% using the mixed-type solar dryer with natural convection and 14.13% with forced convection. While raw huitlacoche exhibited a dominant black color, it turned brown during the drying process across all conditions, with the most pronounced change occurring in the stove using natural convection. This study demonstrates that solar technology is an excellent alternative for dehydrating huitlacoche and mushrooms by harnessing solar energy and utilizing low-cost equipment.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/3913436","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143595227","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of Extraction Total Flavonoids From Mume Flos and Assessment of Antioxidant Activity In Vivo and In Vitro","authors":"Bo Zhan,&nbsp;Xiaohua Fang,&nbsp;Kexin Xiao,&nbsp;Hongyu Li,&nbsp;Fan Wang,&nbsp;Yajun Shi,&nbsp;Yanyan Jia","doi":"10.1155/jfpp/8853192","DOIUrl":"https://doi.org/10.1155/jfpp/8853192","url":null,"abstract":"<p>Flavonoids are the principal bioactive constituents of Mume Flos. This study investigated the TFEMF (total flavonoid extract of Mume Flos) using different extraction methods. The ultrasonic-assisted extraction for total flavonoids from Mume Flos was optimized using single-factor and response surface methodology (RSM), leading to the identification of the optimal flavonoid extraction parameters. The optimal conditions were identified as 570 W ultrasound power, 70 min extraction duration, 41% ethanol concentration, 71°C extraction temperature, and a 59:1 mL/g solid-to-liquid ratio. UPLC-Q-TOF/MS was used to identify and analyze the main bioactive compounds and clarify its chemical composition. Furthermore, the meticulous investigation focused on the relationship between total flavonoids and their in vitro antioxidant activity. Results from antioxidant assays and animal experiments highlighted the significant antioxidant activity of TFEMF, justifying further investigation into its potential as a medicinal agent or functional food.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8853192","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143581923","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Effects of Hypsizygus marmoreus Powder on the Physicochemical Properties, Sensory Characteristics, and Oxidative Stability of Chinese Cantonese-Style Sausages","authors":"Qingquan Fu,&nbsp;Wei Zhang,&nbsp;Quanzhan Chen","doi":"10.1155/jfpp/4346162","DOIUrl":"https://doi.org/10.1155/jfpp/4346162","url":null,"abstract":"<p>This study investigates the effects of various concentrations of <i>Hypsizygus marmoreus</i> powder (HMP) on the quality, sensory characteristics, and oxidative stability of Chinese Cantonese-style sausages by analyzing free amino acids, volatile compounds, protein content, free fatty acid profiles, color, texture, and protein and lipid oxidation levels. Compared with the control sample, the HMP-incorporated sausages had higher free amino acid, linoelaidic acid, linoleic acid, alcohol, and ester levels and odor and flavor scores (<i>p</i> &lt; 0.05) but lower aldehyde and hydrocarbon contents and decreased hardness, chewiness, and <i>L</i>∗, <i>a</i>∗, and <i>b</i>∗ values (<i>p</i> &lt; 0.05). The addition of HMP inhibited protein and lipid oxidation in the samples during the whole storage period. Our results show that HMP not only increases the nutritional value and flavor components of Chinese Cantonese-style sausages but also inhibits oxidation of the product. Therefore, an appropriate level of HMP is beneficial for improving the quality of sausage products.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/4346162","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143581925","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}