Journal of Food Quality最新文献

{"title":"Characterization of the Proximate Composition, Lipid Oxidation Status, and Mineral Content of Mature Tree Nuts from Nine Hazelnut Cultivars Grown in the United States","authors":"Andrew P. Breksa III,&nbsp;Ana M. Vilches,&nbsp;Pei-Shih Liang,&nbsp;Natsuko Toyofuku,&nbsp;Ronald P. Haff","doi":"10.1155/2024/1469136","DOIUrl":"10.1155/2024/1469136","url":null,"abstract":"<div>\u0000 <p>Hazelnuts are the most popular tree nuts in the world, and regions adjacent the Black and Mediterranean seas are the historic production centers. Characterization of hazelnut cultivars grown in these regions is well reported but is lacking for cultivars grown in the United States. The aim of our study was to characterize nine cultivars selected from the USDA National Germplasm Collection for their proximate composition, lipid oxidation status, and minerals, as well as by NIR spectroscopy. Except for ash content, proximate composition varied across the cultivars and lipids were the predominant component. NIR spectra were similar in pattern and differences in intensity could be accounted for by differences in proximate composition, including lipid, moisture, and protein. Cultivars with the highest moisture content and water activity levels were also those with highest levels of lipid oxidation. Carbon and sulfur content on a fresh weight basis varied from 44.82 g/100 g to 63.82 g/100 g and 96.56 mg/100 g to 164.79 mg/100 g, respectively. The K, P, Ca, Mg, Cu, Fe, Mn, Zn, and B contents were determined by MP-AES. Potassium followed by phosphorus was the most abundant elements. Hazelnuts appear to be a good source of dietary copper and manganese providing up 60.5% and 60.4%, respectively, of the recommended daily value while contributing no more than 0.03% of the daily value for sodium. Characterization results were in ranges like those reported for hazelnuts from Asian and European growing regions. However, each cultivar possessed a unique profile.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/1469136","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141190172","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":"Sensory and Nutritional Characterization of Six Different Types of Croatian Traditional Meat Product Characterization of Croatian Traditional Meat Products","authors":"Nina Kudumija,&nbsp;Ivica Kos,&nbsp;Tina Lešić,&nbsp;Nada Vahčić,&nbsp;Ana Vulić,&nbsp;Tomaž Polak,&nbsp;Greta Krešić,&nbsp;Ivan Vnučec,&nbsp;Darija Bendelja Ljoljić,&nbsp;Mario Škrivanko,&nbsp;Tanja Bogdanović,&nbsp;Jelka Pleadin","doi":"10.1155/2024/7897786","DOIUrl":"10.1155/2024/7897786","url":null,"abstract":"<div>\u0000 <p>The aim of this study was to determine quality parameters of Croatian traditional meat products (TMPs) via the analysis of their sensory and nutritive parameters, including physicochemical properties, fatty acid profile, mineral content, and amino acid composition. Over 2020 and 2021, a diverse collection of 242 dry-fermented sausages and dry-cured TMPs from various rural households was assessed. Sensory evaluations highlighted their satisfactory qualities, with moderate salinity and a unique taste profile characterized by a slight bitterness, with low sweetness and sourness levels. Detailed analyses revealed significant differences (<i>p</i>&lt;0.05) across samples in key parameters such as water activity, pH, moisture, ash, fat, protein, carbohydrate, and NaCl content, as well as in the fatty acid profile and mineral content, underscoring the diversity and richness of these products. Amino acids such as alanine, histidine, isoleucine, leucine, and proline were present in high amounts in all samples, largely varying in their content within the same product type. The findings underscore the high quality and distinctiveness of Croatian TMPs, attributed to varied recipes and production techniques across different regions, suggesting the potential for standardization and further quality enhancement. Despite the presence of saturated fats and salt, the nutritional value of these TMPs, marked by high protein content and essential minerals, aligns with health-conscious consumer trends, presenting an opportunity for increased global appreciation of these artisanal products. The positive results from the sensory analysis underscore the TMPs′ ability to align with consumer taste preferences, thereby affirming their reputation as a national delicacy. This could represent a promising direction for future research, focusing on the refinement of production and marketing strategies to attract a global audience, especially those with a preference for health-conscious and traditional culinary options.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/7897786","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141190604","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":"Application of Hyperspectral Imaging for Watermelon Seed Classification Using Deep Learning and Scoring Mechanism","authors":"Hengnian Qi,&nbsp;Mengbo He,&nbsp;Zihong Huang,&nbsp;Jianfang Yan,&nbsp;Chu Zhang","doi":"10.1155/2024/7313214","DOIUrl":"10.1155/2024/7313214","url":null,"abstract":"<div>\u0000 <p>Watermelon seeds are a significant source of nutrition in the diet. To assess the potential of near-infrared hyperspectral imaging technology for swift and nondestructive identification of watermelon seed varieties, near-infrared hyperspectral imaging (NIR-HSI) technology was used. The Savitzky–Golay (SG) smoothing algorithm and standard normal variable (SNV) algorithm were combined to preprocess the extracted spectral data. The successive projections algorithm (SPA) was used to reduce the dimensionality of the spectral data. Subsequently, three deep learning models (LeNet, GoogLeNet, and ResNet) were used to classify 10 common watermelon seeds. SPA was used to reduce the dimensionality of hyperspectral data. In terms of full band, the ResNet model achieved a classification accuracy of 86.77% on the test set. By using characteristic bands, the GoogLeNet model achieved a classification accuracy of 83.85% on the test set. The ensemble fusion model based on a scoring mechanism achieved accuracy rates of 99.56%, 90.88%, and 87.97% on the training, validation, and test sets, respectively. The results indicated that the ensemble fusion model based on a scoring mechanism can enhance accuracy. Combining deep learning with NIR-HSI can effectively distinguish different varieties of watermelon seeds.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/7313214","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141172337","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":"Microwave-Assisted “One-Pot” Acidolysis and Extraction for the Rapid Determination of Mancozeb in Fruit and Vegetable Samples","authors":"Qiaoxia Tian,&nbsp;Hongxing Li,&nbsp;Lixia Chen,&nbsp;Bingjun Han","doi":"10.1155/2024/2577585","DOIUrl":"10.1155/2024/2577585","url":null,"abstract":"<div>\u0000 <p>Mancozeb is an extensively consumed fungicide, which often leaves high residue levels on agricultural products. The conventional method for detecting mancozeb involves a time-consuming process using gas chromatography (GC) after a 2-hour water-bath acidolysis, resulting in low efficiency and recovery rates. This study developed a rapid method for detecting mancozeb in fruits and vegetables using microwave-assisted acidolysis and extraction coupled with GC analysis. Mancozeb underwent “one-pot” acidolysis to generate CS₂ gas and was subsequently extracted from samples using microwave treatment, requiring only 50 seconds of pretreatment time. The average recoveries of mancozeb ranged from 81% to 112%. The limit of detection and limit of quantification were 0.003 and 0.01 mg kg⁻¹, respectively. The scanning electron microscope imaging showed that strong cell crumpling after microwave treatment improved the acidolysis rate significantly, where the acidolysis rate was 91.8% for mancozeb. In addition, this method is rapid, simple, and precise for detecting residues of mancozeb and other dithiocarbamate fungicides.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/2577585","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141172335","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 Storage Temperature and Spices Incorporation on the Stability and Antibacterial Properties of Fontitrygon margarita (Günther, 1870) Liver Oil","authors":"Boris Simo Noutsa,&nbsp;Arlette Danelle Deutchoua Djitieu,&nbsp;Fabrice Fabien Dongho Dongmo,&nbsp;Fabrice Hervé Njike Ngamga,&nbsp;Sammuel Raymond Tchabong,&nbsp;Ousman Tamgue,&nbsp;Rosalie Anne Ngono Ngane,&nbsp;François Tchoumbougnang","doi":"10.1155/2024/2630976","DOIUrl":"10.1155/2024/2630976","url":null,"abstract":"<div>\u0000 <p><i>Fontitrygon margarita</i> liver oil, rich in unsaturated fatty acids, is susceptible to oxidation during storage, which can diminish its antibacterial qualities. This study examines the effects of storage temperature and the addition of spices on the stability and antibacterial properties of <i>F. margarita</i> liver oil. Oils with added spices were stored in opaque bottles at room temperature (28 ± 2°C) and in a refrigerator (4°C) and were periodically analyzed over a six-month period. Standard methods were used to determine oil quality indices; the Fourier transform infrared (FTIR) profile was assessed by spectroscopy; and antibacterial activities were measured using the broth microdilution method. The quality indices, FTIR profile, and antibacterial activities of the oil were evaluated and compared based on the incorporation of spices. The quality indices of oil extracted without a stabilizer and stored at room temperature significantly increased over time. The antibacterial activity of these oils gradually decreased during storage, with the minimal inhibitory concentrations (MICs) on bacterial strains of <i>Escherichia coli</i> (EC 137), <i>Enterobacter cloacae</i> (ENT 119 and ENT 51), and <i>Yersinia enterocolitica</i> (YERB 1) increasing from 16 to 128 mg/ml. Regardless of oil quality indices, oils stored in a refrigerator had lower values and better antibacterial activities than those stored at room temperature ((16 ≤ MIC ≤ 64 mg/ml on the strains of EC 137, YERB 1, ENT 51, and <i>Klebsiella pneumoniae</i> (KL 11)). The inclusion of spices significantly reduced the oxidative reaction in the oils and maintained the antibacterial activities of the tested oils. Given its antibacterial properties, <i>F. margarita</i> liver oil holds significant potential for the nutraceutical industry and could be used as a dietary supplement. This research underscores the importance of proper storage conditions and the use of natural stabilizers in maintaining the quality of such valuable natural resources.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/2630976","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141107726","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":"Physicochemical and Rheological Characterization of a Novel Manna Exudate from Alhagi pseudalhagi (Iranian Tarangabin)","authors":"Shahriyar Salehi,&nbsp;Fatemeh Raouf Fard,&nbsp;Seyed Mohammad Hashem Hosseini,&nbsp;Hadi Hashemi,&nbsp;Mehrdad Niakousari","doi":"10.1155/2024/6610629","DOIUrl":"10.1155/2024/6610629","url":null,"abstract":"<div>\u0000 <p>Tarangabin manna (TM) is a resinous substance having a yellowish sticky character with a reasonably sweet taste. It is largely collected in Iran and Afghanistan. This study for the first time presents a comprehensive investigation of the techno-functional, rheological, and interfacial characteristics of water-soluble components for TM. The composition analysis revealed protein, moisture, fat, ash, and carbohydrate contents of 1.58, 2.98, 0.51, 2.04, and 92.90%, respectively. The effects of TM concentration on the physicochemical, structural, rheological, interfacial, emulsion, and foaming ability and stability were evaluated. X-ray diffraction analysis showed an amorphous structure for the purified sample and a crystalline structure for the raw sample. TM solutions exhibited Newtonian behavior, with the apparent viscosity decreasing as temperature increased, fitting well with the Arrhenius model. The TM solutions exhibited weak viscoelastic properties, primarily demonstrating a dominant viscous character. The surface tension and interfacial tension of the TM solution prepared at a concentration of 50% were measured at 45.23 mN/m and 7.74 mN/m, respectively. The contact angle of the dry thin layer of TM was determined to be 31.74°. Remarkably, the TM solution at a concentration of 50% exhibited the highest foaming ability (76.80%), foaming stability (91.92%), and emulsifying activity index (24.53%). The findings, coupled with TM appropriate foaming ability and stability, sweetness, and characteristic flavor, suggest that TM holds potential as a special food ingredient.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/6610629","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141119937","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":"Analysis of VOCs in Lueyang Black Chicken Breast Meat during the Steaming Process with GC-IMS and Stoichiometry","authors":"Linlin He,&nbsp;Rui Chen,&nbsp;Fei Lan,&nbsp;Hui Yang,&nbsp;Ruichang Gao,&nbsp;Wengang Jin","doi":"10.1155/2024/6663167","DOIUrl":"10.1155/2024/6663167","url":null,"abstract":"<div>\u0000 <p>Steamed chicken breast meat attracts people for its unique flavor and nutritional benefits. In this study, the sensory evaluation of Lueyang black chicken breast meat during steaming was first performed, and their volatile organic compounds (VOCs) were further analyzed by gas chromatography-ion mobility spectroscopy (GC-IMS) combined with stoichiometry. The sensory results demonstrated that the Lueyang black chicken breast meat steamed for 15–30 min was more acceptable in taste, flavor, and chewiness. A total of 60 volatile flavor signal peaks were obtained, and 46 VOCs were recognized from qualitative analysis, containing 24 aldehydes (51.19–72.57%), 8 ketones (10.15–16.97%), 9 alcohols (7.98-13.16%), 2 furans (2.24–10.85%), 2 esters (0.54–1.56%), and 1 ether (0.05–2.47%). A stable and reliable prediction model was set up by orthogonal partial least squares-discriminant analysis (OPLS-DA), and 18 characteristic VOCs (including 10 aldehydes, 3 alcohols, 3 ketones, 1 furan, and 1 ether) were picked out through variable importance in the projection (VIP&gt;1.0 and <i>p</i> &lt; 0.05). Principal component analysis (PCA) results indicated that the cumulative contribution ratio was 92% with PC1 68.7% and PC2 23.3%, respectively, indicating that these characteristic VOCs could well discriminate the steaming time of Lueyang black chicken breast meat. Heatmap clustering analysis also demonstrated a similar distinguishing effect. These results could provide references for the research, development, and quality control of ready-to-eat steamed products for Lueyang black chicken breast meat in the future.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/6663167","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140962959","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":"CNFA: ConvNeXt Fusion Attention Module for Age Recognition of the Tangerine Peel","authors":"Fuqin Deng,&nbsp;Junwei Li,&nbsp;Lanhui Fu,&nbsp;Chuanbo Qin,&nbsp;Yikui Zhai,&nbsp;Hongmin Wang,&nbsp;Ningbo Yi,&nbsp;Nannan Li,&nbsp;TinLun Lam","doi":"10.1155/2024/6439900","DOIUrl":"10.1155/2024/6439900","url":null,"abstract":"<p>Xinhui tangerine peel has valuable medicinal value. The longer it is stored in an appropriate environment, the higher its flavonoid content, resulting in increased medicinal value. In order to correctly identify the age of the tangerine peel, previous studies have mostly used manual identification or physical and chemical analysis, which is a tedious and costly process. This work investigates the automatic age recognition of the tangerine peel based on deep learning and attention mechanisms. We proposed an effective ConvNeXt fusion attention module (CNFA), which consists of three parts, a ConvNeXt block for extracting low-level features’ information and aggregating hierarchical features, a channel squeeze-and-excitation (cSE) block and a spatial squeeze-and-excitation (sSE) block for generating sufficient high-level feature information from both channel and spatial dimensions. To analyze the features of tangerine peel in different ages and evaluate the performance of CNFA module, we conducted comparative experiments using the CNFA-integrated network on the Xinhui tangerine peel dataset. The proposed algorithm is compared with related models of the proposed structure and other attention mechanisms. The experimental results showed that the proposed algorithm had an accuracy of 97.17%, precision of 96.18%, recall of 96.09%, and F1 score of 96.13% for age recognition of the tangerine peel, providing a visual solution for the intelligent development of the tangerine peel industry.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140934804","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Improvement of Quality Characteristics and Shelf Life Extension of Raw Chicken Meat by Using Black Mulberry Leaf (Morus nigra L.) Extracts","authors":"Yasemin Çelebi̇","doi":"10.1155/2024/5822690","DOIUrl":"10.1155/2024/5822690","url":null,"abstract":"<p>The objective of this study was to examine the impact of different concentrations of black mulberry leaf extract (BMLE) on the microbial quality, lipid oxidation, biogenic amine content, color stability, and sensory attributes of raw chicken meat during a 12-day chilled storage period. The raw chicken meat was treated with 0.1% BHT (positive control), 0.1%, 0.3%, and 0.5% BMLE, and the outcomes were then compared to the results obtained from raw chicken meat with no additive (control). In comparison to the control group, the inclusion of BMLE resulted in a decrease (<i>P</i> &lt; 0.05) in pH and thiobarbituric acid reactive substances (TBARS), as well as an improvement in redness (<i>a</i>^∗) (<i>P</i> &lt; 0.05). The addition of BMLE significantly extended the shelf life of raw chicken meats compared to the control, as it limited microbiological development and lipid oxidation during storage (<i>P</i> &lt; 0.05). Additionally, the BMLE exhibited the most potent inhibitory impact on the buildup of these four BAs (tyramine, cadaverine, histamine, and tyramine) in raw chicken samples at the 12-day storage period (<i>P</i> &lt; 0.05). Despite the 0.5% BMLE groups’ lowest results for microbial counts, TBARS, and biogenic amines, the concentration of 0.3% BMLE proved to be the most advantageous in terms of sensory acceptability. These findings suggested that BMLE, rather than artificial chemicals, could be utilized in raw chicken products as a promising natural antioxidant and antibacterial agent.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140658807","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Combined Addition of Citric Acid and Ascorbic Acid Significantly Inhibits Browning in Chinese Yam (Dioscorea polystachya Turczaninow) Processing","authors":"Wentao Yang,&nbsp;Xiaoning Song,&nbsp;Qingsong Wang,&nbsp;Wenting Wang,&nbsp;Zhifeng Zhao","doi":"10.1155/2024/1197382","DOIUrl":"10.1155/2024/1197382","url":null,"abstract":"<p>Chinese yam (<i>Dioscorea polystachya</i> Turczaninow) is widely cultivated in East Asia, whose edible stem is a common vegetable and herb in traditional Chinese medicine. In fruit and vegetable processing, browning is estimated to be a major reason of waste. Browning lowers the nutrition value and brings undesired characteristics in food processing. To develop a secure and low-cost browning inhibiting protocol in yam processing, different thermal treatment conditions and color protectants were tested for their color-protecting ability. Color difference Δ<i>E</i> was calculated to evaluate the browning with a colorimeter. To ensure that the color-protecting treatment does not influence the quality of yam, texture properties and nutrition compositions were quantified. The optimal treatment is as follows: deactivate yam in water bath of 60°C for 10 min and then incubate in 2 g/L citric acid and 1 g/L ascorbic acid for 1 hour. The treatment led to significant decrease of the color difference, with no obvious changes in the texture properties and nutrition value. To summarize, this research provides an ideal color-protecting solution in yam processing.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140574429","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}