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

IF 3.1 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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评价不同循环频率对腌料品质、特性和挥发性成分的影响

卤汁的质量与其循环使用频率密切相关，并影响休闲干豆腐的风味和品质。研究了不同循环频率（0、3、6、9、12、15）下卤汁的理化参数、氧化指标和挥发性成分的变化。结果表明，随着循环次数的增加，卤汁中的氨基酸氮、黏度、可溶性固形物和盐度均显著增加。卤汁循环频率的增加也导致过氧化物值和硫代巴比托酸活性物质分别从2.13 meq/kg和0.17 mg/kg上升到4.02 meq/kg和0.94 mg/kg，提示轻微氧化。蒸馏法得到101种挥发性成分，主要包括35种醇类、21种碳氢化合物、15种醛类和9种芳烃。Pearson相关分析表明，不同循环周期下，香柏素、桉树油素和月桂油素的含量与卤汁的品质和风味密切相关。

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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.