Pub Date : 2026-01-28DOI: 10.1016/j.ijgfs.2026.101424
Mónica Buenaño-Allauca , Dhia Qasim , Francisco Guevara-Aroca , Pablo López-Egas
{"title":"Traditional gastronomy as a tourist attraction in an emerging cultural destination: The case of Otavalo","authors":"Mónica Buenaño-Allauca , Dhia Qasim , Francisco Guevara-Aroca , Pablo López-Egas","doi":"10.1016/j.ijgfs.2026.101424","DOIUrl":"10.1016/j.ijgfs.2026.101424","url":null,"abstract":"","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101424"},"PeriodicalIF":3.6,"publicationDate":"2026-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146090646","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-28DOI: 10.1016/j.ijgfs.2026.101425
Leon G. Fine
{"title":"Bibliophilic insight and practices of original food-writer, Grimod de La Reynier (1758–1837)","authors":"Leon G. Fine","doi":"10.1016/j.ijgfs.2026.101425","DOIUrl":"10.1016/j.ijgfs.2026.101425","url":null,"abstract":"","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101425"},"PeriodicalIF":3.6,"publicationDate":"2026-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146090641","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-23DOI: 10.1016/j.ijgfs.2026.101421
Angélica Espinoza-Ortega , Santiago Amaya-Corchuelo
The work addresses the current trend of taste for the past in a society in transformation, with tendency of nostalgic consumption of certain food products to mitigate the feeling of a past that no longer exists, but can be recreated through these products evoking an idealized past, socially constructed and legitimized from the cultural heritage and tradition. Retroinnovation is explored as a theoretical and conceptual tool in the field of contemporary food, studying the maize tortilla in the Mexican urban context. The tortilla is an emblematic food permeated by retroinnovation, where: a) dichotomy between the traditionally made tortilla and its industrialized production that values nostalgia, handmade elaboration and the color maize; b) gourmetisation where a basic and popular food is elevated to the category of gourmet in expensive restaurants and; c) as a symbol of identity, tortillas and maize are iconic references that appeal to nostalgia and pride of the Mexican culture. Retroinnovation as a concept includes nostalgia, past and present time, perceptions of food quality, tradition and modernity, gourmetisation, authenticity and highly significant symbolic values. Its definition of the concept will allow a better understanding of the current complex and polysemic dynamics of the food world.
{"title":"Retroinnovation, or how the past is consumed in food products on our table today: The case of tortillas in the urban context in Mexico","authors":"Angélica Espinoza-Ortega , Santiago Amaya-Corchuelo","doi":"10.1016/j.ijgfs.2026.101421","DOIUrl":"10.1016/j.ijgfs.2026.101421","url":null,"abstract":"<div><div>The work addresses the current trend of taste for the past in a society in transformation, with tendency of nostalgic consumption of certain food products to mitigate the feeling of a past that no longer exists, but can be recreated through these products evoking an idealized past, socially constructed and legitimized from the cultural heritage and tradition. Retroinnovation is explored as a theoretical and conceptual tool in the field of contemporary food, studying the maize tortilla in the Mexican urban context. The tortilla is an emblematic food permeated by retroinnovation, where: a) dichotomy between the traditionally made tortilla and its industrialized production that values nostalgia, handmade elaboration and the color maize; b) gourmetisation where a basic and popular food is elevated to the category of gourmet in expensive restaurants and; c) as a symbol of identity, tortillas and maize are iconic references that appeal to nostalgia and pride of the Mexican culture. Retroinnovation as a concept includes nostalgia, past and present time, perceptions of food quality, tradition and modernity, gourmetisation, authenticity and highly significant symbolic values. Its definition of the concept will allow a better understanding of the current complex and polysemic dynamics of the food world.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101421"},"PeriodicalIF":3.6,"publicationDate":"2026-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146090642","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-22DOI: 10.1016/j.ijgfs.2026.101418
Mert Öğretmenoğlu , Gönül Akın , Ting-Yen Tim Huang , İsmail Kızılırmak
Although previous studies have examined the slow food experience, its effects on well-being and word-of-mouth behaviour remain limited. Understanding these effects is important, as slow food experiences may foster different dimensions of well-being and influence tourists’ willingness to share their experiences, with implications for individual satisfaction and destination culinary promotion. Addressing this gap, this study investigates the relationships between slow food experience, word-of-mouth, food neophilia, and both eudaimonic and hedonic well-being. The study is based on quantitative data collected from 234 participants visiting various slow cities in Turkey. The data were analyzed using SmartPLS 4, and direct, mediation, and moderation analyses were conducted. The results indicate that slow food experience significantly enhances eudaimonic well-being and word-of-mouth, while its effect on hedonic well-being is not significant. This finding may be explained by the low-arousal nature of slow city environments. Unlike festival-based or entertainment-oriented food experiences, slow food experiences emphasize authenticity, which may limit hedonic responses associated with high-arousal positive emotions. Furthermore, neither hedonic nor eudaimonic well-being significantly influenced word-of-mouth, and no mediation effects were observed. This may reflect the inward-oriented and reflective nature of the slow food experience, which enhances personal meaning rather than encouraging immediate communicative behaviour. Finally, food neophilia was found to negatively moderate the relationship between slow food experience and both types of well-being. This may be because individuals high in food neophilia seek novelty that does not fully align with the tranquil and traditional character of slow food experiences, thereby weakening their impact on well-being.
{"title":"Effect of slow food experience on WoM: The moderating role of food neophilia and the mediating role of eudaimonic and hedonic well-being","authors":"Mert Öğretmenoğlu , Gönül Akın , Ting-Yen Tim Huang , İsmail Kızılırmak","doi":"10.1016/j.ijgfs.2026.101418","DOIUrl":"10.1016/j.ijgfs.2026.101418","url":null,"abstract":"<div><div>Although previous studies have examined the slow food experience, its effects on well-being and word-of-mouth behaviour remain limited. Understanding these effects is important, as slow food experiences may foster different dimensions of well-being and influence tourists’ willingness to share their experiences, with implications for individual satisfaction and destination culinary promotion. Addressing this gap, this study investigates the relationships between slow food experience, word-of-mouth, food neophilia, and both eudaimonic and hedonic well-being. The study is based on quantitative data collected from 234 participants visiting various slow cities in Turkey. The data were analyzed using SmartPLS 4, and direct, mediation, and moderation analyses were conducted. The results indicate that slow food experience significantly enhances eudaimonic well-being and word-of-mouth, while its effect on hedonic well-being is not significant. This finding may be explained by the low-arousal nature of slow city environments. Unlike festival-based or entertainment-oriented food experiences, slow food experiences emphasize authenticity, which may limit hedonic responses associated with high-arousal positive emotions. Furthermore, neither hedonic nor eudaimonic well-being significantly influenced word-of-mouth, and no mediation effects were observed. This may reflect the inward-oriented and reflective nature of the slow food experience, which enhances personal meaning rather than encouraging immediate communicative behaviour. Finally, food neophilia was found to negatively moderate the relationship between slow food experience and both types of well-being. This may be because individuals high in food neophilia seek novelty that does not fully align with the tranquil and traditional character of slow food experiences, thereby weakening their impact on well-being.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101418"},"PeriodicalIF":3.6,"publicationDate":"2026-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146038181","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-22DOI: 10.1016/j.ijgfs.2026.101422
Gabriele Agnini , Miriam Pedersen , Mahmut Miski , Sally Grainger , Mikael A. Petersen , Ole G. Mouritsen
The extant Ferula drudeana plant has been proposed as an Anatolian ecotype candidate for the mythic silphium plant that was praised for its therapeutic, medicinal, and culinary applications but thought to become extinct during the 1st century. Whereas a range of bioactive substances by now have been identified in the resin of F. drudeana, no culinary work has been reported on the relation between volatile compounds and olfactory/gustatory sensation and interaction of the resin with foods and drinks. The present paper makes the first attempt to fill this gap by aroma profiling the resin using gas chromatography-olfactometry with dynamic headspace sampling. Pinene isomers are found to provide a coniferous backbone, complemented by the earthy depth of β-myrcene and the sweet-green character of α-gurjunene, nuanced by the nutty notes of pyrazines and the sharp, herbaceous lift of 3-isobutyl-2-methoxypyrazine (green bell pepper), while a background of terpenes adds resinous flavours. The effects of the resin on the sensory perception of simple food and drink items like soup broth, tea, and a vegetable dish have been studied, along with taste archaeology experiments using ancient recipes from Apicius. The results show that the resin acts as a perfume or flavour enhancer, it tends to dampen bitterness, and the sensory effects of this putative silphium on dishes prepared according to Apicius are distinctly different from identical dishes prepared using asafoetida (F. assa-foetida) which was the substitute resin (also called silphium) used in Roman medicine and food in the later empire.
{"title":"Ancient cuisine revisited: Aroma profiling of resin from Ferula drudeana — culinary potential and gastronomic applications of the putative silphium","authors":"Gabriele Agnini , Miriam Pedersen , Mahmut Miski , Sally Grainger , Mikael A. Petersen , Ole G. Mouritsen","doi":"10.1016/j.ijgfs.2026.101422","DOIUrl":"10.1016/j.ijgfs.2026.101422","url":null,"abstract":"<div><div>The extant <em>Ferula drudeana</em> plant has been proposed as an Anatolian ecotype candidate for the mythic silphium plant that was praised for its therapeutic, medicinal, and culinary applications but thought to become extinct during the 1st century. Whereas a range of bioactive substances by now have been identified in the resin of <em>F. drudeana</em>, no culinary work has been reported on the relation between volatile compounds and olfactory/gustatory sensation and interaction of the resin with foods and drinks. The present paper makes the first attempt to fill this gap by aroma profiling the resin using gas chromatography-olfactometry with dynamic headspace sampling. Pinene isomers are found to provide a coniferous backbone, complemented by the earthy depth of β-myrcene and the sweet-green character of α-gurjunene, nuanced by the nutty notes of pyrazines and the sharp, herbaceous lift of 3-isobutyl-2-methoxypyrazine (green bell pepper), while a background of terpenes adds resinous flavours. The effects of the resin on the sensory perception of simple food and drink items like soup broth, tea, and a vegetable dish have been studied, along with taste archaeology experiments using ancient recipes from Apicius. The results show that the resin acts as a perfume or flavour enhancer, it tends to dampen bitterness, and the sensory effects of this putative silphium on dishes prepared according to Apicius are distinctly different from identical dishes prepared using asafoetida (<em>F. assa-foetida</em>) which was the substitute resin (also called silphium) used in Roman medicine and food in the later empire.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101422"},"PeriodicalIF":3.6,"publicationDate":"2026-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146090640","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-20DOI: 10.1016/j.ijgfs.2026.101419
Kannan Vignesh , Dadasaheb Wadikar , Dev Kumar Yadav , Atul Kumar , Phani Kumar Garlapati , Johnsy George , Aisha Tabassum , R. Kumar
The present study comprehensively compared the physicochemical, structural, and flavor properties of an optimized saturated steam-assisted texturized plant protein (ssTPP) with boneless breast chicken (bbCKN) to evaluate its potential as a meat analogue. Texture analysis indicated that ssTPP exhibited a firmer texture with higher hardness (107.14 N) and chewiness (62.98 N mm−1) than chicken (92.87 N and 54.99 N mm−1, respectively), while maintaining comparable shear strength (ssTPP: 17.85 N, bbCKN: 20.92 N). Proximate composition revealed a higher protein content (39.16 %) and lower fat (0.30 %) in ssTPP when compared to bbCKN (29.87 % protein, 3.63 % fat). Flavor profiling by Gas Chromatography-Mass Spectrometry and Electronic-nose confirmed the presence of key meat-like volatiles, such as hexanal and (E,E)-2,4-decadienal, in ssTPP. Notably, ssTPP exhibited a significantly higher Equivalent Umami Concentration (10.03 g Monosodium glutamate equivalents/100 g) than chicken (6.27 g/100 g). Fourier-Transform Infrared Spectroscopy demonstrated comparable secondary structure rearrangements upon cooking, with ssTPP displaying 39.85 % β-sheets and 20.25 % α-helix. Scanning Electron Microscopy revealed a pseudo-fibrous, protein-dense network resembling the microstructures of cooked muscle fibers. Thermal analysis by Differential Scanning Calorimetry showed denaturation peaks at 73.22 °C (ssTPP) and 77.51 °C (bbCKN). Moreover, the ssTPP formulation exhibited a remarkably lower carbon footprint (2.81 kg CO2e/kg) than chicken and other widely consumed meats such as beef, pork, and lamb, making it a sustainable alternative. These findings affirm the potential of ssTPP as a nutritionally dense, texturally and sensorially matching plant-based meat analogue, with strong industrial application prospects and relevance for consumer markets seeking sustainable, high-protein, low-fat meat alternatives.
本研究全面比较了一种优化的饱和蒸汽辅助纹理化植物蛋白（ssTPP）与无骨胸鸡（bbCKN）的理化、结构和风味特性，以评估其作为肉类类似物的潜力。织构分析表明，ssTPP的织构更坚固，硬度（107.14 N）和嚼劲（62.98 N mm−1）分别高于鸡肉（92.87 N和54.99 N mm−1），抗剪强度（ssTPP: 17.85 N, bbCKN: 20.92 N）。与bbCKN（29.87%蛋白质，3.63%脂肪）相比，ssTPP的蛋白质含量较高（39.16%），脂肪含量较低（0.30%）。通过气相色谱-质谱和电子鼻分析证实了ssTPP中存在主要的类肉挥发物，如己醛和（E，E）-2,4-十烯醛。值得注意的是，ssTPP的等效鲜味浓度（10.03 g味精当量/100 g）显著高于鸡肉（6.27 g/100 g）。傅里叶变换红外光谱显示了类似的二级结构重排，ssTPP显示39.85%的β-薄片和20.25%的α-螺旋。扫描电子显微镜显示了一个伪纤维，蛋白质密集的网络，类似于煮熟的肌肉纤维的微观结构。差示扫描量热法热分析显示变性峰在73.22°C （ssTPP）和77.51°C （bbCKN）。此外，与鸡肉和其他广泛食用的肉类（如牛肉、猪肉和羊肉）相比，ssTPP配方的碳足迹（2.81 kg CO2e/kg）显著降低，使其成为一种可持续的替代品。这些发现证实了ssTPP作为一种营养丰富、质地和感官匹配的植物性肉类类似物的潜力，具有强大的工业应用前景，并与消费者市场寻求可持续、高蛋白、低脂肪的肉类替代品相关。
{"title":"Saturated steam-assisted texturized plant protein as a sustainable and physicochemically comparable alternative to boneless chicken breast","authors":"Kannan Vignesh , Dadasaheb Wadikar , Dev Kumar Yadav , Atul Kumar , Phani Kumar Garlapati , Johnsy George , Aisha Tabassum , R. Kumar","doi":"10.1016/j.ijgfs.2026.101419","DOIUrl":"10.1016/j.ijgfs.2026.101419","url":null,"abstract":"<div><div>The present study comprehensively compared the physicochemical, structural, and flavor properties of an optimized saturated steam-assisted texturized plant protein (ssTPP) with boneless breast chicken (bbCKN) to evaluate its potential as a meat analogue. Texture analysis indicated that ssTPP exhibited a firmer texture with higher hardness (107.14 N) and chewiness (62.98 N mm<sup>−1</sup>) than chicken (92.87 N and 54.99 N mm<sup>−1</sup>, respectively), while maintaining comparable shear strength (ssTPP: 17.85 N, bbCKN: 20.92 N). Proximate composition revealed a higher protein content (39.16 %) and lower fat (0.30 %) in ssTPP when compared to bbCKN (29.87 % protein, 3.63 % fat). Flavor profiling by Gas Chromatography-Mass Spectrometry and Electronic-nose confirmed the presence of key meat-like volatiles, such as hexanal and (E,E)-2,4-decadienal, in ssTPP. Notably, ssTPP exhibited a significantly higher Equivalent Umami Concentration (10.03 g Monosodium glutamate equivalents/100 g) than chicken (6.27 g/100 g). Fourier-Transform Infrared Spectroscopy demonstrated comparable secondary structure rearrangements upon cooking, with ssTPP displaying 39.85 % β-sheets and 20.25 % α-helix. Scanning Electron Microscopy revealed a pseudo-fibrous, protein-dense network resembling the microstructures of cooked muscle fibers. Thermal analysis by Differential Scanning Calorimetry showed denaturation peaks at 73.22 °C (ssTPP) and 77.51 °C (bbCKN). Moreover, the ssTPP formulation exhibited a remarkably lower carbon footprint (2.81 kg CO<sub>2</sub>e/kg) than chicken and other widely consumed meats such as beef, pork, and lamb, making it a sustainable alternative. These findings affirm the potential of ssTPP as a nutritionally dense, texturally and sensorially matching plant-based meat analogue, with strong industrial application prospects and relevance for consumer markets seeking sustainable, high-protein, low-fat meat alternatives.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101419"},"PeriodicalIF":3.6,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146038183","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-16DOI: 10.1016/j.ijgfs.2026.101417
Manuela Bonito , Francisca Costa , Ada Rocha , Cláudia Viegas
Nutritional labelling, mandatory for pre-packed foods in the European Union, is one of public health's main tools to inform consumers and promote healthier choices. However, limited nutrition literacy remains a major barrier to its effectiveness, especially in food service settings where information is less standardised. To address this, Viegas and Rocha proposed an infographic (IFG) labelling format, which is designed according to the Mediterranean Diet and portion sizes of the Portuguese Food Guide. This study compared the IFG to the Nutritional Declaration (ND) among Portuguese adults using institutional food service. The ND scored higher in perceived meal balance and completeness. The IFG was also considered useful, and many respondents expressed interest in combining both formats. These findings suggest that the infographic format may serve as a promising complementary tool in food service settings and help policy makers to include a more effective labelling of food service menus to promote healthier choices.
{"title":"Nutritional information approaches for consumers in menus: An exploratory study to understand consumer perceptions","authors":"Manuela Bonito , Francisca Costa , Ada Rocha , Cláudia Viegas","doi":"10.1016/j.ijgfs.2026.101417","DOIUrl":"10.1016/j.ijgfs.2026.101417","url":null,"abstract":"<div><div>Nutritional labelling, mandatory for pre-packed foods in the European Union, is one of public health's main tools to inform consumers and promote healthier choices. However, limited nutrition literacy remains a major barrier to its effectiveness, especially in food service settings where information is less standardised. To address this, Viegas and Rocha proposed an infographic (IFG) labelling format, which is designed according to the Mediterranean Diet and portion sizes of the Portuguese Food Guide. This study compared the IFG to the Nutritional Declaration (ND) among Portuguese adults using institutional food service. The ND scored higher in perceived meal balance and completeness. The IFG was also considered useful, and many respondents expressed interest in combining both formats. These findings suggest that the infographic format may serve as a promising complementary tool in food service settings and help policy makers to include a more effective labelling of food service menus to promote healthier choices.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101417"},"PeriodicalIF":3.6,"publicationDate":"2026-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146038182","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-13DOI: 10.1016/j.ijgfs.2026.101415
Qin Hou , Tianyi Gao , Jiaxin Wu , Yao Li , Qingfeng Ge , Zhuangli Kang
This study systematically assessed the impacts of reheating methods including microwaving (MR), boiling (BR), and steaming (SR) on the quality, physicochemical properties, and flavor profiles of precooked pork meatballs. Results indicated that BR and SR had significantly lower water loss and shear force (P < 0.05), suggesting BR and SR were superior to MR in water-holding capacity and tenderness. Low field-nuclear magnetic resonance (LF-NMR) results revealed a decrease in free water after reheating, which was most pronounced in the MR group (P < 0.05). Scanning electron microscope (SEM) results further showed that the BR samples maintained a more intact microstructure compared to other groups. Moreover, electronic nose analysis revealed a higher response value in the BR group, indicating richer flavor profile of pork meatball after boiling reheating. This was corroborated by GC-MS results that BR group had a higher content of volatile substances, especially aldehydes. Additionally, pork meatballs in the BR group presented better sensory qualities. In conclusion, boiling is recommended as the preferred reheating method for precooked pork meatballs, as it could exhibit better overall quality and flavor characteristics.
{"title":"Comprehensive evaluation of reheating methods on pork meatballs: Focusing on physicochemical properties, flavor profiles and their impact on eating quality","authors":"Qin Hou , Tianyi Gao , Jiaxin Wu , Yao Li , Qingfeng Ge , Zhuangli Kang","doi":"10.1016/j.ijgfs.2026.101415","DOIUrl":"10.1016/j.ijgfs.2026.101415","url":null,"abstract":"<div><div>This study systematically assessed the impacts of reheating methods including microwaving (MR), boiling (BR), and steaming (SR) on the quality, physicochemical properties, and flavor profiles of precooked pork meatballs. Results indicated that BR and SR had significantly lower water loss and shear force (<em>P</em> < 0.05), suggesting BR and SR were superior to MR in water-holding capacity and tenderness. Low field-nuclear magnetic resonance (LF-NMR) results revealed a decrease in free water after reheating, which was most pronounced in the MR group (<em>P</em> < 0.05). Scanning electron microscope (SEM) results further showed that the BR samples maintained a more intact microstructure compared to other groups. Moreover, electronic nose analysis revealed a higher response value in the BR group, indicating richer flavor profile of pork meatball after boiling reheating. This was corroborated by GC-MS results that BR group had a higher content of volatile substances, especially aldehydes. Additionally, pork meatballs in the BR group presented better sensory qualities. In conclusion, boiling is recommended as the preferred reheating method for precooked pork meatballs, as it could exhibit better overall quality and flavor characteristics.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101415"},"PeriodicalIF":3.6,"publicationDate":"2026-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146038184","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-10DOI: 10.1016/j.ijgfs.2026.101413
Sarah Mafeis de Jesus , Maria Patricia Pereira Castro , Milagros Maribel Coaguila Gonza , Monique Marcondes Krauskopf , Chimenes Darlan Leal de Araújo , Nilda Doris Montes Villanueva , Miriam Mabel Selani , Carmen Josefina Contreras Castillo
This study investigated the effect of marination with edible mushroom powders (Pleurotus ostreatus and Lentinula edodes) on the quality properties of intermediate-pH beef steaks. Different concentrations of mushroom powder (2 %, 3 %, and 4 %) were applied, and physicochemical characteristics, lipid oxidation, and free amino acid profiles were evaluated. The results indicated that marination did not significantly affect pH or water-holding capacity of the meat samples, but altered their color parameters. Shear force decreased significantly (p < 0.05), with the greatest reduction observed in steaks treated with 3 % Lentinula edodes (50.48 N vs. 84.87 N in the control), indicating improved tenderness. Total and myofibrillar protein solubility also decreased as mushroom concentration increased (p < 0.05), suggesting structural modifications in myofibrillar proteins. Malondialdehyde values remained low (0,003–0,025 mg MDA/kg sample), indicating the absence of significant lipid oxidation and the maintenance of sample quality. Additionally, the treatments resulted in a significant increase in some free amino acids, specifically glutamic acid, aspartic acid, glycine, alanine, and tyrosine, contributing to the enhancement of the meat's chemical profile. Overall, marination with mushroom powders proved effective in improving tenderness and maintaining oxidative stability in intermediate-pH beef without compromising technological properties.
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