Quality Assurance and Safety of Crops & Foods最新文献_第5页

Effect of different sterilization methods on sensory quality and volatile flavor of flavor crab meat sauce 不同杀菌方法对风味蟹肉酱感官品质及挥发性风味的影响

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2021-07-05 DOI: 10.15586/QAS.V13I3.896

Yajun Zhu, Haoran Wu, Futian Wang, Shaotong Jiang, Lin Lin, Jianfeng Lu

{"title":"Effect of different sterilization methods on sensory quality and volatile flavor of flavor crab meat sauce","authors":"Yajun Zhu, Haoran Wu, Futian Wang, Shaotong Jiang, Lin Lin, Jianfeng Lu","doi":"10.15586/QAS.V13I3.896","DOIUrl":"https://doi.org/10.15586/QAS.V13I3.896","url":null,"abstract":"Flavor crab meat sauce (FCMS) is a new type of aquatic condiment that is not only rich in nutrition but also unique in terms of flavor. However, very little is known about how sterilization methods affect the sensory quality and volatile flavor of FCMS. In the present study, canned FCMS was subjected to the following sterilization methods: pasteurization (PS), microwave sterilization (MS), ultrasonic sterilization (US), and high temperature sterilization (HTS). Each sterilization method was evaluated on the basis of texture, color, sensory score, volatile flavor, and total viable counts in FCMS observed after sterilization. Results demonstrated that the total viable count decreased to 28, 26, 58, and 18 CFU/g respectively after PS, MS, US, and HTS treatments; no coliform group was detected in any of these samples. PS and MS had no significant effect on the texture of FCMS (P > 0.05), but US and HTS reduced hardness and viscosity of FCMS. MS and HTS significantly reduced the L*, a*, and b* values of FCMS (P < 0.05). The original brightness and red value of FCMS remained the same after PS and US. MS and HTS reduced the sensory score of FCMS to a great extent, while PS and US maintained the original sensory score of FCMS. Assessment of volatile flavor profile of FCMS post different sterilization treatments revealed that MS and HTS reduced the total ester content, while US reduced the total amount of alcohols in FCMS. However, PS not only maintained the original total amount of esters in FCMS, but also increased the content of alcohols, aldehydes, and ketones. Therefore, PS could be selected as a feasible sterilization method for FCMS among the four different sterilization methods.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":" ","pages":""},"PeriodicalIF":4.0,"publicationDate":"2021-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49578845","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}

引用次数: 4

Prevalence, determination, and control of histamine formation in food concerning food safety aspect 与食品安全相关的食品中组胺形成的流行率、测定和控制

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2021-06-11 DOI: 10.15586/QAS.V13I2.886

C. Hoang, T. Nguyen, T. Le

{"title":"Prevalence, determination, and control of histamine formation in food concerning food safety aspect","authors":"C. Hoang, T. Nguyen, T. Le","doi":"10.15586/QAS.V13I2.886","DOIUrl":"https://doi.org/10.15586/QAS.V13I2.886","url":null,"abstract":"Histamine is a toxic metabolite produced in foods containing a high level of free histidine. This compound can be present in various food sources, especially seafood, dairy products, and fermented foods. Histamine poisoning is one of the most common health risks caused by consuming spoiled foods or improper processed and stored foods. This food poisoning usually causes mild symptoms with higher recovery rates, so people underestimate this hazard. Thus, understanding histamine formation food sources with a high risk for this poisonous agent is critical in improving the awareness of this hazard for food producers and consumers. To avoid histamine-associated food poisoning, the development of control solutions to minimize the formation of histamine and the sufficient detection methods to examine the content of this metabolite in food products are vital. In addition to quality control application and hazards management programs in food processing, the appropriate food regulations identifying the precise limit of histamine in foods are essential for preventing this poisoning from occurring in the food supply chain. This review discusses the prevalence, control strategies, detection techniques, and regulations related to histamine hazards in foods.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"13 1","pages":"101-117"},"PeriodicalIF":4.0,"publicationDate":"2021-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46696254","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}

引用次数: 6

Antioxidant and antibacterial activity of ethanolic extract of safflower with contrasting seed coat colors 种皮颜色对比红花乙醇提取物的抗氧化和抗菌活性

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2021-06-02 DOI: 10.15586/QAS.V13I2.866

Basaki Tayebeh, Karami Soraya, A. Khaneghah

引用次数: 5

Industrial and culinary practice effects on biologically active polyamines level in turkey meat 工业和烹饪实践对火鸡肉中生物活性多胺水平的影响

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2021-05-26 DOI: 10.15586/QAS.V13I2.775

M. Bashiry, H. Hoseini, Abdoreza Mohammadi, E. Sadeghi, Nader Karimian-khosroshahi, F. Barba, A. Khaneghah

{"title":"Industrial and culinary practice effects on biologically active polyamines level in turkey meat","authors":"M. Bashiry, H. Hoseini, Abdoreza Mohammadi, E. Sadeghi, Nader Karimian-khosroshahi, F. Barba, A. Khaneghah","doi":"10.15586/QAS.V13I2.775","DOIUrl":"https://doi.org/10.15586/QAS.V13I2.775","url":null,"abstract":"Polyamines, including putrescine, spermidine, and spermine, are biological compounds present in nearly all food items. Their desirable physiological effects include cell division and growth. Hence, are undesirable in the diet of patients with tumor. This study aimed to assess the impact of curing agents (sodium chloride (0–2 g), sodium nitrite (0–200 ppm), sodium polyphosphate (0–0.5 g), and ascorbic acid (0–500 ppm)), cooking (frying (180°C), and boiling (100°C)) on polyamine contents in turkey breast meat using response surface methodology based on central composite design and dispersive liquid-liquid microextraction. Postprocessing changes were investigated using a high-performance liquid chromatography equipped with an ultraviolet detector. Study outcomes showed the presence of sodium chloride, sodium nitrite, and sodium polyphosphate in turkey meat reduced the putrescine and spermine content significantly (P < 0.0001). The addition of ascorbic acid as a curing agent slightly increased the concentration of polyamines, while no significant linear effects were associated with the thermal processes. The study observed that curing agents like sodium chloride, sodium nitrite, sodium polyphosphate, and ascorbic acid at 2 g, 200 ppm, 0.5 g, and 382 ppm, respectively, in frying mode minimized spermine and putrescine content with more than 96% desirability. In conclusion, curing additives and cooking are promising procedures for polyamine reduction in turkey breast meat.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"13 1","pages":"67-78"},"PeriodicalIF":4.0,"publicationDate":"2021-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43823459","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}

引用次数: 5

Effects of co-inoculation and sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on the physicochemical properties and aromatic characteristics of longan (Dimocarpus longan Lour.) wine 反常柳条霉与酿酒酵母菌共接种和序次接种对龙眼酒理化特性和香气特性的影响

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2021-05-19 DOI: 10.15586/QAS.V13I2.893

Xiaozhu Liu, Yinfeng Li, Jichuang Zhou, Mingzheng Huang

{"title":"Effects of co-inoculation and sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on the physicochemical properties and aromatic characteristics of longan (Dimocarpus longan Lour.) wine","authors":"Xiaozhu Liu, Yinfeng Li, Jichuang Zhou, Mingzheng Huang","doi":"10.15586/QAS.V13I2.893","DOIUrl":"https://doi.org/10.15586/QAS.V13I2.893","url":null,"abstract":"Wickerhamomyces anomalus and Saccharomyces cerevisiae were mixed by co-inoculation or sequential inocula-tion, and the physicochemical properties, electronic sensory characteristics, and aromatic characteristics of longan (Dimocarpus longan Lour.) wine were evaluated to analyze the effects of mixed fermentation on wine quality. The results demonstrate that mixed fermentation obtained by co-inoculation or sequential inoculation decreases the alcohol content of longan wine. Furthermore, mixed fermentation also leads to the reduction of the electronic sensory acidity and richness of longan wine. Moreover, the two mixed inoculation methods resulted in different effects on the aromatic characteristics of longan wine. The varieties of aldehyde and ketone aromatic compounds increase in longan wine fermented by co-inoculation, with increasing amounts of acids, aldehydes, ketones, and other compounds, and a decrease in the amounts of ester compounds. However, the variety of ester aromatic compounds and the amounts of acids, aldehydes, and ketones increase when using sequential inoculation. Therefore, the application of mixed fermentation can regulate the physicochemical properties, as well as the electronic sensory characteristics and aromatic characteristics of longan wine, and this contributes to the enrichment of the different types of longan wine.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"13 1","pages":"56-66"},"PeriodicalIF":4.0,"publicationDate":"2021-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43041481","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}

引用次数: 4

Neurotoxicity mechanism of Ochratoxin A 赭毒素A的神经毒性机制

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2021-04-27 DOI: 10.15586/QAS.V13I2.837

F. Nourbakhsh, E. Tajbakhsh

引用次数: 28

Red pasta: What is the technological impact of the enrichment of beet ingredient in fresh pasta? 红色意大利面：在新鲜意大利面中富含甜菜成分对技术有什么影响？

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2021-04-27 DOI: 10.15586/QAS.V13I2.850

Josemar Gonçalves Oliveira Filho, A. C. Lemes, Ricardo Cruz Filho, Rafaiane M. Guimarães, Kamylla Oliveira, Gabriel Santana, E. Danesi, M. Egea

{"title":"Red pasta: What is the technological impact of the enrichment of beet ingredient in fresh pasta?","authors":"Josemar Gonçalves Oliveira Filho, A. C. Lemes, Ricardo Cruz Filho, Rafaiane M. Guimarães, Kamylla Oliveira, Gabriel Santana, E. Danesi, M. Egea","doi":"10.15586/QAS.V13I2.850","DOIUrl":"https://doi.org/10.15586/QAS.V13I2.850","url":null,"abstract":"The objective of this study was to evaluate the partial replacement of wheat flour by beet flour (BF) in fresh pasta production, analyzing its chemical, technological, and sensorial characteristics. BF showed good water (4.2 g water/g flour) and oil absorption (2.2 g oil/g flour), water solubility (67.3%), and emulsifying properties (30.0%). The incorporation of BF in fresh pasta formulations improved the nutritional value of the pasta, increased the ash (1.65 to 2.16 g/100 g) and fiber contents (1.31 to 12.29 g/100 g) of the fresh pasta, and decreased the lipid contents (50.0% reduction), thereby causing changes in its cooking properties. The antioxidant capacity (0.5 to 4.76%) and the content of total phenolics (69.1 to 70.5 mg/100 g) and betalains (0.04 to 0.16 mg/100g) also increased with the addition of BF, improving the functional profile of the pasta. In the sensory profile, the pasta formulated with the highest concentrations of BF demonstrated the highest intensities for the sensory attributes among fresh pasta evaluated. In general, it was shown that BF represents a promising ingredient to produce new fresh pasta with functional characteristics.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"13 1","pages":"46-55"},"PeriodicalIF":4.0,"publicationDate":"2021-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46353601","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}

引用次数: 4

Antimicrobial activity of a crude peptide extract from lablab bean (Dolichos lablab) for semi-dried rice noodles shelf-life 蚕豆粗肽提取物对半干米粉货架期的抗菌活性

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2021-04-21 DOI: 10.15586/QAS.V13I2.882

Shitapan Bai-Ngew, Treethip Chuensun, S. Wangtueai, Suphat Phongthai, K. Jantanasakulwong, P. Rachtanapun, V. Sakdatorn, Warinporn Klunklin, J. Regenstein, Y. Phimolsiripol

{"title":"Antimicrobial activity of a crude peptide extract from lablab bean (Dolichos lablab) for semi-dried rice noodles shelf-life","authors":"Shitapan Bai-Ngew, Treethip Chuensun, S. Wangtueai, Suphat Phongthai, K. Jantanasakulwong, P. Rachtanapun, V. Sakdatorn, Warinporn Klunklin, J. Regenstein, Y. Phimolsiripol","doi":"10.15586/QAS.V13I2.882","DOIUrl":"https://doi.org/10.15586/QAS.V13I2.882","url":null,"abstract":"This study provides an application of new, natural source of crude peptide extract from Lablab bean (CPL). Use of additive such as benzoate in the rice noodle industry is a common practice and has several beneficial effects on quality and shelf-life. However, the shelf-life of semi-dried rice noodles can be extended by crude peptide extract with acceptable quality when compared to other additives. This research aimed to extract CPL and determine its effect on the growth of microorganisms. The use of the CPL to extend the shelf-life of semi-dried rice noodles was compared with other natural extracts (chitosan and thymol) and benzoic acid. The CPL samples were extracted using 5% pepsin and incubated for up to 24 h. CPL at 200 mg/mL could be used as the growth inhibitor for Bacillus cereus but not for Staphylococcus aureus and Escherichia coli. It was found that noodles with CPL had the highest cooking loss (4.69) and lowest tensile strength (22.6 g.force). Overall-liking scores showed slightly liked (6.0 out of 9) and 68% of the consumers accepted the CPL-treated noodles. Shelf-life testing showed that CPL could extend the shelf-life of the noodles for 3 days than the control (1 day). Using 200 mg/mL of CPL could extend the shelf-life more than 3 times when compared to the control noodle (no additive). The CPL was nearly as effective as benzoic acid that could be kept for 3 days. Hedonic score in overall-liking showed a slightly like (6.2) for the noodles with CPL. This study suggests the application of adding CPL could be used as new natural additive and seems to be promising to apply in many food products such as pasta or sausages.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"13 1","pages":"25-33"},"PeriodicalIF":4.0,"publicationDate":"2021-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44121656","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}

引用次数: 11

Structural changes of cellulosic polysaccharides in sesame hull during roasting at various temperatures 芝麻壳中纤维素多糖在不同温度焙烧过程中的结构变化

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2021-04-01 DOI: 10.15586/QAS.V13I2.876

Yongzhi Yao, Wen-Yue Wang, Li-Yan Chen, Hua‐Min Liu, Ruiying Yan, Shan Li, Xue‐de Wang

{"title":"Structural changes of cellulosic polysaccharides in sesame hull during roasting at various temperatures","authors":"Yongzhi Yao, Wen-Yue Wang, Li-Yan Chen, Hua‐Min Liu, Ruiying Yan, Shan Li, Xue‐de Wang","doi":"10.15586/QAS.V13I2.876","DOIUrl":"https://doi.org/10.15586/QAS.V13I2.876","url":null,"abstract":"This article reports a study of the degradation of roasted sesame hulls cellulosic polysaccharides contribution to the Maillard and caramelization reaction. In the present study, cellulosic polysaccharides were extracted from sesame hulls before and after roasting at various temperatures (160, 180, 200, and 220 °C). The structural variations of the cellulosic polysaccharides were elucidated by using the techniques: scanning electron microscope (SEM), high-performance anion-exchange chromatography, Fourier transform (FT-IR) spectrometer, carbon-13 nuclear magnetic resonance (CP/MAS 13C-NMR), and thermal gravimetric analysis. The pyrolysis-gas chromatography-mass spectrometry (Py-GC/MS) characterized and verified the chemical composition obtained from the polysaccharide degradation during roasting. The sugar analysis results showed that galacturonic acid, xylose, and rhamnose were more easily degraded than arabinose, galactose, glucose, and mannose. The morphology of the cellulosic polysaccharides shows irregular dispersed globular fragments after roasting by SEM observation. FT-IR and CP/MAS 13C-NMR spectra indicated the crystalline structure and linkages of the cellulose did not break down in comparison to amorphous cellulose that partly degraded. Abundant acetic acid and 3-furaldehyde were among the polysaccharide degradation products identified by Py-GC/MS. These chemical compounds were likely the significant contributors to caramelization and the Maillard reaction in sesame seed roasting.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"13 1","pages":"13-24"},"PeriodicalIF":4.0,"publicationDate":"2021-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49426720","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}

引用次数: 4

Influence of stress conditions on the quality of obtained sprouts – modification of their chemical composition 胁迫条件对豆芽品质的影响及其化学成分的改变

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2021-04-01 DOI: 10.15586/QAS.V13I2.836

M. Zielińska‐Dawidziak

{"title":"Influence of stress conditions on the quality of obtained sprouts – modification of their chemical composition","authors":"M. Zielińska‐Dawidziak","doi":"10.15586/QAS.V13I2.836","DOIUrl":"https://doi.org/10.15586/QAS.V13I2.836","url":null,"abstract":"Sprouts are generally accepted as a pro-healthy food. They are consumed as a source of valuable macronutrients, antioxidants, microelements, and vitamins. Changing growth conditions of sprouts enables modification of their nutritional quality, as well as their safety. Thus, in order to achieve the most desirable composition of the produced sprouts, the conditions for their production are optimized. The aim of this review is to present methods currently used to modify the nutritional quality of plant sprouts. Most scientific works focus on stress conditions inducing the synthesis of secondary metabolites, mainly antioxidants. An increase in their content is achieved after application of physical (e.g., light illumination, temperature) or chemical factors (e.g., salinity stress, phytohormones, metal ions, etc). Though the application of these modifications on a larger scale is problematic. These problems include difficulties in predicting the effect of the stressor and an increased price of the obtained sprouts. However, since it is possible to enrich sprouts with valuable health-promoting substances, these methods are still considered very promising.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"13 1","pages":"1-12"},"PeriodicalIF":4.0,"publicationDate":"2021-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48333885","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}

引用次数: 3