Evaluating the effect of different recycling frequencies on marinade quality, characteristics, and volatile constituents

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2024-10-14 DOI:10.1007/s10068-024-01722-w

Yanqi Huang, Yirou Zheng, Zhanrui Huang, Liangzhong Zhao, Wanying He, Hao Chen, Ming Li, Binbin Liu, Lianyun Pan

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Abstract

The quality of marinade is closely related to its recycling frequency, and affects the flavor and quality of leisure dried tofu. The changes in physicochemical parameters, oxidation indicators, and volatile constituents of marinade under different recycling frequencies (0, 3, 6, 9, 12, 15) were systematically investigated in this work. The results showed that the levels of amino acid nitrogen, viscosity, soluble solids, and salinity in the marinade were significantly increased with recycling frequency. The increase in marinade recycling frequency led also to a rise in the peroxide value and thiobarbituric acid reactive substances from 2.13 meq/kg and 0.17 mg/kg to 4.02 meq/kg and 0.94 mg/kg, respectively, suggesting slight oxidation. Marination yielded 101 volatile constituents, mainly including 35 alcohols, 21 hydrocarbons, 15 aldehydes, 9 aromatics. Pearson correlation analysis revealed that the levels of cedrene, cineole, and myrcene were closely related to the quality and flavor of marinade under different recycling times.

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.