Lipid oxidation and degradation are generally recognized as unfavorable reactions in food processing. However, lipids can be utilized to produce meat-like flavorings through reaction with amino acids after degradation...Lipid oxidation and degradation are generally recognized as unfavorable reactions in food processing. However, lipids can be utilized to produce meat-like flavorings through reaction with amino acids after degradation to carbonyls such as aldehydes and ketones. The fatty acids in chicken fat mainly comprise palmitic acid, oleic acid and linoleic acid. After being heated at 120 ~C for 3 h, the degraded carbonyls of chicken fat were reacted with cysteine, alanine, glycine and thiamine to form a chicken-like flavoring. The key aromatic components of the flavoring were identified by GC-MS. In the overall volatile profile, 22 kinds of compound were detected, among which 2-furanmethanol was formed by the Maillard reaction, 1-（2-furanyl）-ethanone by cyclization and 2,4,6-trimethyl-l,3,5-trithiane by the Strecker degradation of cysteine. Dihydro-2-methyl-3（2H）-furanone, dihydro-2-methyl- 3（2H）-thiophenone, 2-acetyl-lH-pyrroline and 4-methyl-5-thiazoleethanol were the degradation products of thiamine. The prepared chicken flavoring was added to comminuted chicken product （CCP）. GC-MS analysis and sensory evaluation showed that the flavor and odor of the CCP were greatly enhanced.展开更多
This manuscript is reviewing the presence of substances of safety concern that may be generated in different types of meat products.Such substances include N-nitrosamines that can be generated under certain conditions...This manuscript is reviewing the presence of substances of safety concern that may be generated in different types of meat products.Such substances include N-nitrosamines that can be generated under certain conditions when using nitrite as preservative,the polycyclic aromatic hydrocarbons generated as a consequence of particular smoking processes,heterocyclic aromatic amines generated under particular cooking conditions,compounds released from the oxidation of lipids and proteins,Maillard reaction products like acrylamide and carboxymethyl lysine,and amines that can be generated and accumulated in fermented meats.These hazardous compounds,their mechanisms of generation,risks for health and ways of preventing its presence in meat products are briefly described in this review.展开更多
Oxidative deterioration of vegetable oils is of great importance in the food industry.In China,vegetable oils produced via thermal pretreatment are popular owing to their strong oil flavor and enhanced yield.Here,we r...Oxidative deterioration of vegetable oils is of great importance in the food industry.In China,vegetable oils produced via thermal pretreatment are popular owing to their strong oil flavor and enhanced yield.Here,we review:(i)the currently employed thermal treatment methods of oilseeds before oil extraction;(ii)effects of thermal treatments on the physicochemical properties,contents of minor lipid components,and oxidative stability of vegetable oils;and(iii)Maillard model systems that are related to oil and oilseed chemistry.Among the thermal pretreatment technologies,microwave and infrared radiations are promising,but these are not performed on the same large production scales as roasting.For most oilseeds,thermal treatments increase the yield of extracted oil and content of minor lipid compounds in the oil,such as polyphenols,tocopherols,and phytosterols.In addition,some Maillard reaction products(MRPs)generated by heating oilseeds have been extracted.The presence of both minor lipids and MRPs in the oil confers improved oxidative stability.However,the mechanism or relationship between thermal treatment and oxidative stability is yet to be clearly elucidated because vegetable oil oxidation is dependent on variables such as unsaturation,concentration and types of minor lipid components,MRPs,and the potential synergistic effects of these components.Recently,several Maillard reaction models related to thermally treated oilseeds have been established,suggesting that MRPs play a critical role during oxidation.However,comprehensive identification of antioxidants and the mechanism by which they inhibit oxidation are lacking.Future research can be performed to establish models that would help elucidate the antioxidative mechanisms of MRPs for more oilseeds.Using these models,it will be possible to predict the oil quality after processing,based on the presence of MRPs and oil chemistry.展开更多
This study was carried out to reveal the browning path of ready-to-eat(RTE)crayfish tails during thermal treatment and storage using path analysis.Maillard reactions,lipid oxidation,and phenol oxidation were evaluated...This study was carried out to reveal the browning path of ready-to-eat(RTE)crayfish tails during thermal treatment and storage using path analysis.Maillard reactions,lipid oxidation,and phenol oxidation were evaluated in combination with free radical content and FTIR analysis,and direct path coefficients as well as determination coefficients were obtained based on these parameters,such as the absorbance at 294 nm(A294),5-hydroxymethylfurfural(5-HMF),thiobarbituric acid-reactive substances(TBARS),and total phenols(TP).The result showed that the browning of seasoned RTE crayfish tails was ascribe to the synergistic effect of Maillard reaction and lipid oxidation by the order of determination coefficient.After the crayfish hepatopancreas were removed,the content of A294,5-HMF,TBARS,and TP declined more than 30%,specifically affecting the direct pathway from lipid oxidation to Maillard reaction and alleviating the browning.However,no significant change of color was observed in the group without thirteen-spices,while TBARS and free radical content increased by at least 16.7%.The removal of hepatopancreas and the control of Maillard reaction were deemed to be a good measure for inhibiting the non-enzymatic browning of RTE crayfish tails.展开更多
文摘Lipid oxidation and degradation are generally recognized as unfavorable reactions in food processing. However, lipids can be utilized to produce meat-like flavorings through reaction with amino acids after degradation to carbonyls such as aldehydes and ketones. The fatty acids in chicken fat mainly comprise palmitic acid, oleic acid and linoleic acid. After being heated at 120 ~C for 3 h, the degraded carbonyls of chicken fat were reacted with cysteine, alanine, glycine and thiamine to form a chicken-like flavoring. The key aromatic components of the flavoring were identified by GC-MS. In the overall volatile profile, 22 kinds of compound were detected, among which 2-furanmethanol was formed by the Maillard reaction, 1-（2-furanyl）-ethanone by cyclization and 2,4,6-trimethyl-l,3,5-trithiane by the Strecker degradation of cysteine. Dihydro-2-methyl-3（2H）-furanone, dihydro-2-methyl- 3（2H）-thiophenone, 2-acetyl-lH-pyrroline and 4-methyl-5-thiazoleethanol were the degradation products of thiamine. The prepared chicken flavoring was added to comminuted chicken product （CCP）. GC-MS analysis and sensory evaluation showed that the flavor and odor of the CCP were greatly enhanced.
基金Grants AGL2017-89831-R,AGL2015-64673-R and FEDER funds from the Spanish Ministry of Economy,Industry and Competitiveness are acknowledged.Ramon y Cajal postdoctoral contract to LM is also acknowledged。
文摘This manuscript is reviewing the presence of substances of safety concern that may be generated in different types of meat products.Such substances include N-nitrosamines that can be generated under certain conditions when using nitrite as preservative,the polycyclic aromatic hydrocarbons generated as a consequence of particular smoking processes,heterocyclic aromatic amines generated under particular cooking conditions,compounds released from the oxidation of lipids and proteins,Maillard reaction products like acrylamide and carboxymethyl lysine,and amines that can be generated and accumulated in fermented meats.These hazardous compounds,their mechanisms of generation,risks for health and ways of preventing its presence in meat products are briefly described in this review.
基金supported by the National Natural Science Founda-tion of China(Grants No.31920103012 and 31901603)China Postdoc-toral Science Foundation(Grant No.2019M663386)the Science and Technology Project of Guangzhou City(Grant No.201903010049).
文摘Oxidative deterioration of vegetable oils is of great importance in the food industry.In China,vegetable oils produced via thermal pretreatment are popular owing to their strong oil flavor and enhanced yield.Here,we review:(i)the currently employed thermal treatment methods of oilseeds before oil extraction;(ii)effects of thermal treatments on the physicochemical properties,contents of minor lipid components,and oxidative stability of vegetable oils;and(iii)Maillard model systems that are related to oil and oilseed chemistry.Among the thermal pretreatment technologies,microwave and infrared radiations are promising,but these are not performed on the same large production scales as roasting.For most oilseeds,thermal treatments increase the yield of extracted oil and content of minor lipid compounds in the oil,such as polyphenols,tocopherols,and phytosterols.In addition,some Maillard reaction products(MRPs)generated by heating oilseeds have been extracted.The presence of both minor lipids and MRPs in the oil confers improved oxidative stability.However,the mechanism or relationship between thermal treatment and oxidative stability is yet to be clearly elucidated because vegetable oil oxidation is dependent on variables such as unsaturation,concentration and types of minor lipid components,MRPs,and the potential synergistic effects of these components.Recently,several Maillard reaction models related to thermally treated oilseeds have been established,suggesting that MRPs play a critical role during oxidation.However,comprehensive identification of antioxidants and the mechanism by which they inhibit oxidation are lacking.Future research can be performed to establish models that would help elucidate the antioxidative mechanisms of MRPs for more oilseeds.Using these models,it will be possible to predict the oil quality after processing,based on the presence of MRPs and oil chemistry.
基金supported by the National Key R&D Program of China(2019YFC1606002).
文摘This study was carried out to reveal the browning path of ready-to-eat(RTE)crayfish tails during thermal treatment and storage using path analysis.Maillard reactions,lipid oxidation,and phenol oxidation were evaluated in combination with free radical content and FTIR analysis,and direct path coefficients as well as determination coefficients were obtained based on these parameters,such as the absorbance at 294 nm(A294),5-hydroxymethylfurfural(5-HMF),thiobarbituric acid-reactive substances(TBARS),and total phenols(TP).The result showed that the browning of seasoned RTE crayfish tails was ascribe to the synergistic effect of Maillard reaction and lipid oxidation by the order of determination coefficient.After the crayfish hepatopancreas were removed,the content of A294,5-HMF,TBARS,and TP declined more than 30%,specifically affecting the direct pathway from lipid oxidation to Maillard reaction and alleviating the browning.However,no significant change of color was observed in the group without thirteen-spices,while TBARS and free radical content increased by at least 16.7%.The removal of hepatopancreas and the control of Maillard reaction were deemed to be a good measure for inhibiting the non-enzymatic browning of RTE crayfish tails.
