回火条件对碎料中特殊变质、异味及挥发性化合物形成的影响

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-07-05 DOI:10.1016/j.foodres.2025.116988

Betül Bay Yılmaz , Mustafa Bayram , Nüzhet Türker

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引用次数: 0

摘要

块茎干的变质，其特点是一种独特的异味，对块茎干工业提出了重大挑战，导致每年10%的产量损失。回火工艺对防止这一问题起着至关重要的作用。本研究研究了高水分回火条件下（15 - 27%水分，25、35和45°C， 0-12 h）的腐败，重点研究异味形成、挥发性化合物和微生物活性。在较高的水分含量和温度下延长回火对产品质量有显著影响（p≤0.05），引起异味、酸败和微生物腐败。挥发性化合物，包括2,3-丁二醇、戊醛、己醛、4-乙烯基愈创木酚、2-甲氧基-4-乙烯基酚，与异味有关。高湿度水平（25 - 27%）加速了微生物的生长，在变质的样品中检测到黑曲霉、铜绿假单胞菌和阪崎克罗诺杆菌。硫代巴比妥酸反应物质数据表明，脂质氧化有助于异味的形成，强调了在这些回火条件下脂质氧化和微生物腐败的作用。这些研究结果强调了控制回火参数对保持块茎质量的重要性。

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Impact of tempering conditions on special spoilage, off-odor and the formation of volatile compounds in bulgur

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Impact of tempering conditions on special spoilage, off-odor and the formation of volatile compounds in bulgur

The spoilage of bulgur, characterized by a distinctive off-odor, poses a significant challenge to the bulgur industry, resulting in an annual production loss of 10 %. The tempering process plays a critical role to prevent this problem. This study investigated spoilage under high-moisture tempering conditions (15–27 % moisture, 25, 35 and 45 °C, 0–12 h), focusing on off-odor formation, volatile compounds and microbial activity. Extended tempering at elevated moisture contents and temperatures significantly (p ≤ 0.05) impacted product quality, causing off-odor, rancidity and microbial spoilage. Volatile compounds, including 2,3-butanediol, pentanal, hexanal, 4-vinyl-guaiacol, 2-methoxy-4-vinylphenol, were linked to off-odors. High moisture levels (25–27 %) accelerated microbial growth, with Aspergillus niger, Pseudomonas aeruginosa and Cronobacter sakazakii detected in deteriorated samples. Thiobarbituric-acid-reactive substances data indicated that lipid oxidation contributed to off-odor formation, highlighting the roles of lipid oxidation and microbial spoilage under these tempering conditions. These findings emphasize the importance of controlling tempering parameters to preserve bulgur quality.

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.