In recent years, meat quality has assumed a greater consumer significance and public attention. There is growing awareness of the link between diet and health and this is reflected in the demand for more information a...In recent years, meat quality has assumed a greater consumer significance and public attention. There is growing awareness of the link between diet and health and this is reflected in the demand for more information and products which are healthy and of consistently high quality.展开更多
Biogenic amine is one of the main categories of hazardous compounds in meat and meat products,making its detection methods vital for the assurance of edible safety.In this sense,many biogenic amine detection technique...Biogenic amine is one of the main categories of hazardous compounds in meat and meat products,making its detection methods vital for the assurance of edible safety.In this sense,many biogenic amine detection techniques such as chromatographic,electrophoretic,and electrochemical methods have been developed,which play an irreplaceable role in ensuring the safety of meat and meat products.Due to the increasing demand for fast and on-site detection techniques,visual detection methods have been gradually developed compared with non-visual methods such as chromatography and electrophoresis.Herein,we comprehensively review the mechanism and the latest progress of these biogenic amine detection methods;besides,we put forward the prospects for the future development of biogenic amine detection techniques,with a view to providing support for the establishment of more accurate and efficient detection,prevention and control strategies of biogenic amines.展开更多
The practice of utilizing various categories of ingredients for marination has been prevalent in both home cooking and the meat industry for an extended period.Meat and meat products treated with various marination in...The practice of utilizing various categories of ingredients for marination has been prevalent in both home cooking and the meat industry for an extended period.Meat and meat products treated with various marination ingredients either alone or in combination with multiple marination processes can enhance color,flavor,and tenderness,while also improving their shelf life by reducing the growth of pathogenic microorganisms and lipid oxidation.This narrative review aims to examine all recent scientific literature on various meat and meat products subjected to marination.Through Google Scholar,PubMed,and Web of Science,the review summarizes all recent marinated and marination research articles,including types of marination ingredients,marination method,marinade mechanism,effect on sensory and nutritional quality,safety,shelf life,and health implications,resulting in a comprehensive overview of all information under marinades and marination for all scientists and food sectors concerned.The highlighted information will indicate future directions for the development of marination ingredients in the meat industry.展开更多
文摘In recent years, meat quality has assumed a greater consumer significance and public attention. There is growing awareness of the link between diet and health and this is reflected in the demand for more information and products which are healthy and of consistently high quality.
基金This work was financially supported by the National Risk Assessment Laboratory of Agro-products Processing Quality and Safety,Ministry of Agriculture and Rural Affairs of the People’s Republic of China(S2021KFKT-14)the National Natural Science Foundation of China(32102079+2 种基金32072290)the Key Project of Zhejiang Provincial Natural Science Foundation of China(LZ22C200003)Zhejiang Provincial Department of Agriculture and Rural Affairs(2022SNJF020,2022SNJF069).
文摘Biogenic amine is one of the main categories of hazardous compounds in meat and meat products,making its detection methods vital for the assurance of edible safety.In this sense,many biogenic amine detection techniques such as chromatographic,electrophoretic,and electrochemical methods have been developed,which play an irreplaceable role in ensuring the safety of meat and meat products.Due to the increasing demand for fast and on-site detection techniques,visual detection methods have been gradually developed compared with non-visual methods such as chromatography and electrophoresis.Herein,we comprehensively review the mechanism and the latest progress of these biogenic amine detection methods;besides,we put forward the prospects for the future development of biogenic amine detection techniques,with a view to providing support for the establishment of more accurate and efficient detection,prevention and control strategies of biogenic amines.
基金supported by a grant from the National Natural Science Foundation of China(No.U2003117)the Talented Young Scientist Program from MOST(Bangladesh-19-002)+1 种基金the Yantai City Campus Integration Development Project(No.2021XDRHXMQT34)the Project of Dairy Industry of Weifang(No.H20230002),China.
文摘The practice of utilizing various categories of ingredients for marination has been prevalent in both home cooking and the meat industry for an extended period.Meat and meat products treated with various marination ingredients either alone or in combination with multiple marination processes can enhance color,flavor,and tenderness,while also improving their shelf life by reducing the growth of pathogenic microorganisms and lipid oxidation.This narrative review aims to examine all recent scientific literature on various meat and meat products subjected to marination.Through Google Scholar,PubMed,and Web of Science,the review summarizes all recent marinated and marination research articles,including types of marination ingredients,marination method,marinade mechanism,effect on sensory and nutritional quality,safety,shelf life,and health implications,resulting in a comprehensive overview of all information under marinades and marination for all scientists and food sectors concerned.The highlighted information will indicate future directions for the development of marination ingredients in the meat industry.
