International Journal of Gastronomy and Food Science最新文献_第3页

Comprehensive analysis of bacterial succession and flavor components in Xiguajiang with different watermelon juice supplementation during fermentation 发酵过程中添加不同西瓜汁的西瓜姜中细菌演替和风味成分的综合分析

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2024-11-07 DOI: 10.1016/j.ijgfs.2024.101053

Zhiyuan Tian , Beningasih Kinanti , Jong-Bang Eun , Changcheng Zhao

{"title":"Comprehensive analysis of bacterial succession and flavor components in Xiguajiang with different watermelon juice supplementation during fermentation","authors":"Zhiyuan Tian , Beningasih Kinanti , Jong-Bang Eun , Changcheng Zhao","doi":"10.1016/j.ijgfs.2024.101053","DOIUrl":"10.1016/j.ijgfs.2024.101053","url":null,"abstract":"<div><div>This study investigated the physicochemical factors, bacterial communities, and volatile aromatic components in watermelon soybean pastes (WSP) prepared with different ratios of different watermelon juice to <em>koji</em> during the fermentation process. The results indicated that high concentration of watermelon juice could significantly increase the contents of amino acid nitrogen, reducing sugar, and free amino acids, but decreased bacterial diversity. <em>Enterococcus</em>, <em>Bacillus</em>, <em>Enterobacter</em>, <em>Staphylococcus</em>, <em>Pediococcus</em>, <em>Lactobacillus,</em> and <em>Weissella</em> were identified as the dominant genus bacteria in WSP samples, while <em>Enterococcus</em> and <em>Pediococcus</em> were found to account for more than 50% in WSP-4 samples. In WSP samples, this study identified 142 volatile components, the concentration of volatile components was more abundant in WSP-4 samples compared to WSP-2 and WSP-3 samples, especially in the pyrazine family. Furthermore, E-nose results showed that the influence of watermelon juice on the aroma components of WSP samples was mainly focused on the late fermentation periods, but aroma profiles were relatively similar in all WSP samples regardless of watermelon juice concentration throughout the fermentation period. Therefore, this study discovered that controlling the amount of watermelon juice and fermentation time can affect the aroma profiles of WSP samples to a certain extent, and improve the industrial production and food quality.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101053"},"PeriodicalIF":3.2,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142656386","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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: 0

Enhancing local gastronomy: Innovative preparations with coró Fish (Pomadasys corvinaeformis) on the coast of Northeast Brazil 提升当地美食：用巴西东北部沿海的科罗鱼（Pomadasys corvinaeformis）制作创新菜肴

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2024-11-05 DOI: 10.1016/j.ijgfs.2024.101051

Fládia Carneiro da Costa , Marília Cícera Gomes dos Santos Figueirêdo , Elisabeth Mary Cunha da Silva , Paulo Henrique Machado de Sousa , Diana Valesca Carvalho

{"title":"Enhancing local gastronomy: Innovative preparations with coró Fish (Pomadasys corvinaeformis) on the coast of Northeast Brazil","authors":"Fládia Carneiro da Costa , Marília Cícera Gomes dos Santos Figueirêdo , Elisabeth Mary Cunha da Silva , Paulo Henrique Machado de Sousa , Diana Valesca Carvalho","doi":"10.1016/j.ijgfs.2024.101051","DOIUrl":"10.1016/j.ijgfs.2024.101051","url":null,"abstract":"<div><div>Fishing is an important economic activity for the coastal regions of Brazil. This study aims to analyze the proximate composition of <em>coró</em> fish (<em>Pomadasys corvinaeformis</em>) and develop new preparations using this fish, common on the coast of the state of Ceará, in the municipality of Camocim. The methodology included analysis of the proximate composition of the fish filet, development of culinary preparations, microbiological analysis and sensory evaluation of the products prepared. Two preparations were developed: a <em>coró</em> cake and a <em>coró</em> cream, both subjected to microbiological and acceptance analysis. The <em>coró</em> filet is rich in protein and has a moderate lipid content, comparable to other fish species consumed in the region. The sensory analysis, carried out with focus groups from the fishing community and the general population of Camocim, revealed a high acceptance of the preparations, with a preference for <em>coró</em> cream. The analysis highlighted the importance of the characteristic flavor of <em>coró</em> in the preparations and suggested improvements, such as adjustments to the texture and color of the <em>coró</em> cake. Hence, the potential of <em>coró</em> as an important source of nutrients and an element of local gastronomy enhancements is emphasized. The preparations presented an alternative to diversifying the use of fish in regional cuisine and reinforcing Camocim's cultural food identity. The study suggests continuing research in the area, developing educational materials on food sovereignty, and incorporating traditional foods into the school curriculum as strategies to promote the appreciation of local products and the nutritional health of the population.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101051"},"PeriodicalIF":3.2,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142656384","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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: 0

From Niche to Noteworthy: A multi-country study on consumer views towards neglected and underutilized crops 从 "小众 "到 "值得关注"：关于消费者对被忽视和未充分利用作物的看法的多国研究

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2024-11-05 DOI: 10.1016/j.ijgfs.2024.101052

Simoun Bayudan, Hans De Steur, Joachim Jietse Schouteten

{"title":"From Niche to Noteworthy: A multi-country study on consumer views towards neglected and underutilized crops","authors":"Simoun Bayudan, Hans De Steur, Joachim Jietse Schouteten","doi":"10.1016/j.ijgfs.2024.101052","DOIUrl":"10.1016/j.ijgfs.2024.101052","url":null,"abstract":"<div><div>Neglected and Underutilized Species (NUS) are crops that belong to niche agricultural systems, yet they possess desirable benefits both for human consumption and the environment. While the advantages of cultivating NUS seem attractive, there is still little interest among consumers to consume more food from NUS. Hence, the goal of this study was to ascertain the degree of familiarity and perceived benefits among consumers towards a selection of NUS, as well as factors that can potentially drive interest in these commodities. Through a consumer survey of 4802 individuals, this study revealed that consumers were already familiar to some NUS crops while there were other crops that were not as popular. This study also exhibited that consumers generally perceived baked products such as breads to be suitable carriers of NUS ingredients as opposed to packaged soups but geographic variation was observed, as presented by correspondence analysis in mapping country-preferred NUS applications. Furthermore, consumer appreciation of NUS stemmed from their perceived health and environmental benefits while some did not necessarily associate the economic benefits for farmers with NUS crops. Lastly, binary logistic regression showed that environmental beliefs (OR: 3.94) and health and taste attitudes (OR: 5.76) seemed to drive an individual’s curiosity to learn more of NUS, signalling potential consumer psychographics that can initially forward the expansion of NUS consumption.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101052"},"PeriodicalIF":3.2,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142656385","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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: 0

The impact of adding different levels of spirulina on the characteristics of halloumi cheese 添加不同含量的螺旋藻对哈鲁米奶酪特性的影响

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2024-11-05 DOI: 10.1016/j.ijgfs.2024.101050

Mohammad Faiz Karimy , Andi Febrisiantosa , Ardiba Rakhmi Sefrienda , Ahmad Iskandar Setiyawan , Diah Pratiwi , Yuniar Khasanah , Jasmadi , Rina Wahyuningsih , Widodo Suwito , Taufik Kurniawan , Sugeng Hariyadi , Ari Surya Sukarno , Teguh Wahyono

{"title":"The impact of adding different levels of spirulina on the characteristics of halloumi cheese","authors":"Mohammad Faiz Karimy , Andi Febrisiantosa , Ardiba Rakhmi Sefrienda , Ahmad Iskandar Setiyawan , Diah Pratiwi , Yuniar Khasanah , Jasmadi , Rina Wahyuningsih , Widodo Suwito , Taufik Kurniawan , Sugeng Hariyadi , Ari Surya Sukarno , Teguh Wahyono","doi":"10.1016/j.ijgfs.2024.101050","DOIUrl":"10.1016/j.ijgfs.2024.101050","url":null,"abstract":"<div><div>The primary purpose of this study was to evaluate the effect of spirulina addition to the halloumi cheese characteristics. The spirulina-addition process involved using a homogenizer, with concentrations of spirulina powder at 0%, 0.5%, 1%, and 1.5% w/v. The microstructure, mineral, rheologic, color, texture, microbial loads, and sensorial properties of halloumi supplemented with spirulina were evaluated. The appearance of halloumi was affected by spirulina. Adding spirulina at least 0.5% could affect the overall color of halloumi (<em>p</em> < 0.01). The structural compactness of halloumi reduces as spirulina concentration rises (<em>p</em> < 0.05). Adding 1% and 1.5% of spirulina raises (<em>p</em> < 0.01) the amounts of minerals (P, K, S, Ca, and Mg). Spirulina fortification significantly impacted the hardness, cohesion, springiness, gumminess, and chewiness of halloumi cheese (<em>p</em> < 0.05) but did not differ in adhesiveness and resilience. Regarding microbial loads, halloumi-spirulina cheese was safe from pathogenic contamination. Panelists concluded that there was no significant differentiation in halloumi cheese color, flavor, or taste. However, 0% and 0.5% addition levels were more acceptable than 1% and 1.5% (<em>p</em> < 0.05). Adding spirulina powder during halloumi cheese processing led to unique colors and characteristics. The mineral compositions, rheology, and texture of the halloumi cheese exhibit distinct characteristics, beginning with a 1% spirulina addition. However, the favorite taste of halloumi cheese was 0% and 0.5%, which are additional levels of spirulina.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101050"},"PeriodicalIF":3.2,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142656813","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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: 0

Shiitake mushroom (Lentinula edodes) extract has chloride-activated glutaminase activity that efficiently increases glutamic acid in foods with sodium chloride 香菇（冬菇）提取物具有氯活化谷氨酰胺酶活性，能有效增加含氯化钠食物中的谷氨酸含量

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2024-11-05 DOI: 10.1016/j.ijgfs.2024.101054

Kana Takegami, Mayumi Maeda, Jun Yoshikawa, Kenji Maehashi

{"title":"Shiitake mushroom (Lentinula edodes) extract has chloride-activated glutaminase activity that efficiently increases glutamic acid in foods with sodium chloride","authors":"Kana Takegami, Mayumi Maeda, Jun Yoshikawa, Kenji Maehashi","doi":"10.1016/j.ijgfs.2024.101054","DOIUrl":"10.1016/j.ijgfs.2024.101054","url":null,"abstract":"<div><div>This study aimed to develop glutamic acid content enzymatically from food ingredients during processing and investigate the activity of glutamic acid-producing enzyme in the water extract of shiitake mushrooms. The glutamic acid content in shiitake mushroom extract considerably increased when incubated at 50 °C in the presence of 1% sodium chloride (NaCl), but showed no increase in the absence of NaCl. Glutaminase activity of the extract was higher in the stipe than in the pileus of shiitake mushrooms. Shiitake stipe extract exhibited 32-fold (0.037 ± 0.003 U/g wet weight) and 14-fold (0.018 ± 0.002 U/g wet weight) glutaminase activity in the presence of 10 and 18% NaCl, respectively, compared to its activity without NaCl. The glutaminase activity of the shiitake extract was the highest at pH 6 and 50 °C. The effects of various chloride compounds and sodium salts indicated that glutaminase activity is chloride-activated. Shiitake extract synergistically increased glutamic acid content during incubation with garlic or onion extract in the presence of 1% NaCl. Since glutamine content in the mixture of shiitake extract and garlic extract largely decreased after incubation with NaCl, it was considered that chloride-activated glutaminase of shiitake extract resulted in efficient production of glutamic acid from glutamine. The findings of this study will lead to the development of umami-enhancing technologies based on the activation of glutamic acid-producing enzymes in food products.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101054"},"PeriodicalIF":3.2,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142656865","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Menu fatigue: Exploring an obscure concept with problem-centred expert interviews 菜单疲劳：以问题为中心的专家访谈：探索一个模糊的概念

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2024-10-30 DOI: 10.1016/j.ijgfs.2024.101047

Gürkan Aybek , Cansu Ece Öner Aybek

{"title":"Menu fatigue: Exploring an obscure concept with problem-centred expert interviews","authors":"Gürkan Aybek , Cansu Ece Öner Aybek","doi":"10.1016/j.ijgfs.2024.101047","DOIUrl":"10.1016/j.ijgfs.2024.101047","url":null,"abstract":"<div><div>The study aims to explore menu fatigue by defining its dimensions and the actors involved. It also aims to establish a model that reflects the paradigmatic nature of the concept. Given the paucity of literature to support the objectives, it was considered appropriate to conduct the study using a qualitative research approach. Accordingly, a grounded theory approach with problem-centred expert interviews was used to collect data, which is recommended for investigating issues that are not clearly defined and not well established, with the direct contribution of those who have sufficient knowledge of the concept being researched. First, the \"what\" and \"who\" questions were put to the only actor identified in the literature, the customer. In this way, the definition of menu fatigue was broadened and other actors to be studied were identified. Similar questions were asked of other actors such as administrative and owner/manager chefs, kitchen staff and service staff, who were also found to be affected. This cumulative approach made it possible to select 24 experts to contribute to the study. Participants were identified through purposive and theoretical sampling. The results of the two-stage coding showed that menu fatigue is not only about monotony, which is the only dimension associated with the concept in the literature, but also about excessiveness, appearance and extra effort. While previous literature accepted menu fatigue in industrial settings as an issue of customer boredom and perceived monotony, the current paper extended the concept to include newly explored dimensions and actors. Secondly, the highlighted dimensions and actors were linked to their occurrence and subsequent outcomes to be presented in a model of menu fatigue that provides a more comprehensive understanding of the issue. The paper concludes with implications for both academic and industrial practitioners.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101047"},"PeriodicalIF":3.2,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142656381","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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: 0

Factors influencing third wave coffee customers' satisfaction and revisit intentions 影响第三波咖啡顾客满意度和再次光顾意愿的因素

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2024-10-29 DOI: 10.1016/j.ijgfs.2024.101048

Aysucan Aydın , Saadet Pınar Temizkan

引用次数: 0

Impact of thermal processing methods on physicochemical properties and flavor-related compounds of Pearl gentian grouper with waterless preservation 无水保鲜热加工方法对珍珠龙胆石斑鱼理化特性和风味相关化合物的影响

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2024-10-26 DOI: 10.1016/j.ijgfs.2024.101049

Zhiquan Gao, Shengqi He, Wenhui Zhu, Ying Bu, Xuepeng Li

{"title":"Impact of thermal processing methods on physicochemical properties and flavor-related compounds of Pearl gentian grouper with waterless preservation","authors":"Zhiquan Gao, Shengqi He, Wenhui Zhu, Ying Bu, Xuepeng Li","doi":"10.1016/j.ijgfs.2024.101049","DOIUrl":"10.1016/j.ijgfs.2024.101049","url":null,"abstract":"<div><div>This study investigated the impact of various treatments (boiling, steaming, microwave heating, and baking) on the physicochemical properties and flavor profile of pearl gentian grouper after undergoing waterless preservation. The grouper meat treated with Csteaming (non-preservation steaming treatment) and WLsteaming (waterless preservation steaming treatment) exhibited the highest levels of springiness (<em>P</em> < 0.05). Additionally, Csteaming and WLsteaming significantly reduced the hardness and cooking loss (<em>P</em> < 0.05) and demonstrated the highest umami values. The TBARS value of the baking groups exhibited a significantly lower level compared to that of the other heat treatment groups (<em>P</em> < 0.05). The primary volatile compounds in the heated grouper samples were nitrogen oxide, sulfides, and long-chain alkanes. The volatile flavor compounds of heated grouper samples were determined by headspace solid-phase microextraction gas chromatography-mass spectrometry, and a total of 35 volatile compounds were identified, including 8 aldehydes, 8 alcohols, 1 acid, 5 nitrogen-containing compounds, 6 hydrocarbons, and 7 ketones. The boiling treatments exhibited the highest levels of 5′-IMP and lactic acid. Meanwhile, steaming treatment emerged as a preferred method for maintaining the umami taste. Additionally, the waterless preservation technique effectively enhanced the content of succinic acid in pearl gentian grouper.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101049"},"PeriodicalIF":3.2,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142573314","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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: 0

Perceived utilitarian and hedonic values: Understanding Chinese consumers' street food purchase intentions 感知的功利价值和享乐价值：了解中国消费者的街头食品购买意向

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2024-10-26 DOI: 10.1016/j.ijgfs.2024.101046

Li Bai , Jiage Wu , Yuchen Sha , Shunlong Gong

{"title":"Perceived utilitarian and hedonic values: Understanding Chinese consumers' street food purchase intentions","authors":"Li Bai , Jiage Wu , Yuchen Sha , Shunlong Gong","doi":"10.1016/j.ijgfs.2024.101046","DOIUrl":"10.1016/j.ijgfs.2024.101046","url":null,"abstract":"<div><div>This study proposed an extended model of the Theory of Planned Behavior (TPB) to elucidate the factors driving Chinese consumers' intentions to purchase street food. A survey of 1,122 Chinese consumers was conducted, and the data were analyzed using structural equation modeling and mediation effect tests. The findings demonstrate a substantial increase in the explanatory power of the extended TPB model, reaching 70.0%, thereby underscoring its predictive validity for street food purchase intentions. Notably, perceived utilitarian value emerged as the dominant predictor of purchase intentions, followed by purchase attitudes and perceived hedonic value. These results have significant implications for street food vendors, particularly in developing countries like China, where prioritizing perceived values and emphasizing functional attributes, such as rapid service and competitive pricing. As a whole, the model proposed in the current study can be safely used to predict consumer purchase intentions towards street food and the findings can guide Chinese food street vendors to develop target marketing strategies.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101046"},"PeriodicalIF":3.2,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142552106","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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: 0

Chickpea flour fermentation with kefir improves bread properties 鹰嘴豆粉与克菲尔一起发酵可改善面包特性

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2024-10-22 DOI: 10.1016/j.ijgfs.2024.101044

Micaela Parmigiani , Manuel M. Vidal Brambilla , Débora N. López , Valeria Boeris

引用次数: 0