International Journal of Gastronomy and Food Science最新文献_第2页

Dried shrimp in Bahian food culture: An ancestral ingredient and a culinary identity 巴伊亚饮食文化中的虾干：一种祖传食材和一种烹饪特征

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2024-11-15 DOI: 10.1016/j.ijgfs.2024.101064

Elba Santos da Boa Morte , Bianca Martinez Neves , Pedro Paulo Lordelo Guimarães Tavares , Lara Conceição Campos Pena , Ryzia de Cassia Vieira Cardoso

The cuisine of Bahia, a state in Brazil, originates from African, indigenous, and European cultures, and its recipes are widespread in books and popular knowledge. Among the characteristic ingredients is the dried shrimp, which is used as a seasoning or as the main ingredient. This study sought to investigate the first uses of dried shrimp and its roles in Bahian cuisine. A review was carried out, based on classic books on Brazilian and Bahian dishes and a survey of recipes using dried shrimp, identifying the names of the dishes, ingredients, and preparation methods. Fourteen books were found that dealt with the uses of dried shrimp, and fifty dishes were recorded. Based on the books, the origin of the use of dried shrimp is linked to the practices of African origin, although it was not possible to precisely explain its introduction into Bahian food. Among the dishes were sauces and braised foods, which mainly use vegetables such as yams, corn, and beans, or include animal-derived ingredients, such as poultry and offal. Popular dishes such as acarajé, caruru, and vatapá stood out, as did some votive dishes such as amalá and ipetê, and others that are no longer used, such as badofe. Among the authors, differences in the ingredients and ways of making some dishes were perceived, which expresses culinary dynamics over time and in the multiple territorial configurations where they are made. The study highlights the secular and traditional use of dried shrimp in Afro-Bahian food culture, associating an active and changing process in preparation and consumption practices. Given the difficulty in identifying in detail the origin of the use of dried shrimp in dishes, future studies based on historical research are reaffirmed.

巴西巴伊亚州的美食源于非洲、土著和欧洲文化，其食谱在书籍和大众知识中广为流传。虾干是其特色配料之一，可用作调料或主料。本研究试图调查虾干的最初用途及其在巴伊亚美食中的作用。根据有关巴西和巴伊亚菜肴的经典书籍和使用虾干的食谱调查，确定了菜肴名称、配料和制作方法，并进行了回顾。结果发现有 14 本书介绍了虾干的用途，并记录了 50 道菜。根据这些书籍，使用虾干的起源与源自非洲的习俗有关，尽管无法准确解释其引入巴伊亚饮食的原因。这些菜肴包括酱汁和烩菜，主要使用山药、玉米和豆类等蔬菜，或使用家禽和内脏等动物性食材。acarajé、caruru 和 vatapá 等受欢迎的菜肴，以及 amalá 和 ipetê 等一些祭祀菜肴，还有一些已经不再使用的菜肴，如 badofe，都非常突出。作者们发现，一些菜肴的配料和制作方法存在差异，这反映了烹饪随着时间的推移和菜肴制作地的多重地域配置而发生的变化。这项研究强调了干虾在非洲-巴希亚饮食文化中的世俗和传统用途，将制作和消费习俗中一个积极和不断变化的过程联系起来。鉴于难以详细确定在菜肴中使用虾干的起源，今后基于历史研究的研究再次得到肯定。

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引用次数: 0

Exploring the grain quality of the pigmented rice from Mizoram, India for its use as foods, food products and in breeding programs 探索印度米佐拉姆色素稻米的谷粒质量，以便将其用作食品、食品产品和育种计划

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2024-11-14 DOI: 10.1016/j.ijgfs.2024.101062

Malsawmthanga , Lalremliani , Y. Tunginba Singh

Thirteen pigmented varieties from Mizoram were analysed based on their physical properties, eating and cooking qualities, physicochemical properties and genetic diversity index. The optimal cooking time ranged from 18mins to 32mins, lowest in Idawhmui and highest in Asenhmui. Majority of the cooked grains had a soft, moist and sticky texture, with a strong aroma that is preferred by number of consumers. The pasting property and gelatinization behaviour of these landrace showed its functional uses in number of culinary aspects. An important detail in rice grain quality evaluation is its breeding potential, which can be attributed to its genetic makeup. The genetic analysis showed genetic diversity ranging from 0.1316 (Kawleng) to 0.549 (Farelsen). The microsatellite markers AMs, CBG, GPA, RM11 and RM410 contained between 2 to 9 alleles, with high PIC value of 0.73, 0.983, 0.711, 0.791 and 0.877 respectively. Thus, the pigmented landrace of Mizoram exhibited high-quality grade, making it suitable for everyday consumption, food industry, culinary applications, export markets, and as a potential parents in rice breeding programs.

根据其物理特性、食用和烹饪品质、理化特性和遗传多样性指数，对来自米佐拉姆邦的 13 个色素品种进行了分析。最佳烹饪时间从 18 分钟到 32 分钟不等，其中伊达维（Idawhmui）的烹饪时间最短，阿森维（Asenhmui）的烹饪时间最长。大多数煮熟的谷物质地柔软、湿润、粘稠，香味浓郁，受到许多消费者的青睐。这些品种的糊化特性和糊化行为显示了其在烹饪方面的功能用途。米粒品质评价的一个重要细节是其育种潜力，这可归因于其遗传构成。遗传分析表明，遗传多样性从 0.1316（Kawleng）到 0.549（Farelsen）不等。微卫星标记 AMs、CBG、GPA、RM11 和 RM410 包含 2 至 9 个等位基因，PIC 值分别为 0.73、0.983、0.711、0.791 和 0.877。因此，米佐拉姆的色素陆稻品种表现出优质等级，适合日常消费、食品工业、烹饪应用、出口市场，并可作为水稻育种计划的潜在亲本。

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引用次数: 0

Comparison of preferences among older adults using rapid sensory methods: A case study on chicken porridges 使用快速感官法比较老年人的偏好：鸡肉粥案例研究

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2024-11-14 DOI: 10.1016/j.ijgfs.2024.101060

Seyoung Jung , Jieun Oh , Mi Sook Cho

This study aimed to characterize the sensory attributes of chicken porridge using a rapid sensory evaluation method and to develop a tailored product that reflects the distinct sensory preferences of middle-aged and elderly consumers. A total of 136 participants were recruited, comprising two age groups: middle-aged (N = 50) and elderly (N = 86). The investigation focused on discerning preferences concerning existing products available in the Korean market. To date, there has been no study that conducted a Flash Profile (FP) with chicken porridge. Therefore, we performed FP on five commercial chicken porridge products with different consumption methods and ingredients to select two elder-friendly foods and two similar Home Meal Replacements (HMR). The attributes derived from this process organized into open-ended questions regarding likes and preferences of each age group were also investigated. As a result, the two groups had in common the large grain of rice and liked the scent and flavor of mung beans and ginseng, nutty, umami, scoopable viscosity, and chewability of the chicken. Among them, the middle-aged group preferred ginseng and valued its harmonizing attributes with chicken porridge, while the older group preferred mung beans and focused on the sensory attributes of the chicken itself. This study will provide important information for the development of elder-friendly chicken porridge considering current and future elderly.

本研究旨在利用快速感官评价方法描述鸡肉粥的感官特性，并开发出反映中老年消费者不同感官偏好的定制产品。共招募了 136 名参与者，包括两个年龄组：中年（50 人）和老年（86 人）。调查的重点是辨别韩国市场上现有产品的偏好。迄今为止，还没有任何研究对鸡肉粥进行过闪光曲线（FP）分析。因此，我们对五种不同食用方法和配料的商业鸡肉粥产品进行了FP分析，选出了两种适合老年人的食品和两种类似的家庭代餐食品（HMR）。此外，我们还就每个年龄组的喜好和偏好组织了开放式问题，以调查从这一过程中得出的属性。结果发现，两个年龄组的共同点是米粒大，喜欢绿豆和人参的香味和味道、坚果味、鲜味、舀起时的粘度以及鸡肉的咀嚼性。其中，中年组偏爱人参，重视人参与鸡肉粥的调和属性，而老年组偏爱绿豆，注重鸡肉本身的感官属性。这项研究将为开发适合当前和未来老年人的鸡肉粥提供重要信息。

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引用次数: 0

Promoting insects as a food delicacy - A qualitative study from the perspectives of consumers and producers in Italy 推广昆虫美食--从意大利消费者和生产者角度进行的定性研究

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2024-11-13 DOI: 10.1016/j.ijgfs.2024.101063

L. Pianella , M. Nyberg , K. Wendin

A protein shift in our diet is required due to the growing human population and the planet's limited resources. Edible insects may contribute to this shift and the achievement of Sustainable Development Goals (SDGs). The EU is addressing the issue of edible insects for the European market through a series of regulations aiming to introduce them in a safe and secure way. However, many potential consumers find it difficult to regard insects as food. This study aims to explore the factors that would promote the perception of insects as food delicacies and to understand the main obstacles to, and positive aspects of, the consumption of edible insects, using the concept of culinary identity in relation to Italian food culture. Italian food culture is often conveyed by the Made-in-Italy concept, which is appreciated worldwide. This is a qualitative study in which insects were explored as a food delicacy using Italian food culture as a tool. Stakeholders of interest were involved: Italian producers of insect-based foods and potential Italian young adult consumers. The results show that three interconnected themes coexist when placing insects as food in the market: sustainability, commerce and acceptance. At the center of these three themes, which describe the forces impacting the inclusion of edible insects in our food system, is the need to choose a target group of active consumers. Italian food culture could, therefore, be used to create insect food delicacies to motivate potential consumers to actively choose insects as food.

由于人口不断增长和地球资源有限，我们的饮食中需要蛋白质。食用昆虫可能有助于实现这一转变和可持续发展目标（SDGs）。欧盟正在通过一系列旨在以安全可靠的方式引入食用昆虫的法规来解决食用昆虫进入欧洲市场的问题。然而，许多潜在消费者很难将昆虫视为食品。本研究旨在利用与意大利饮食文化有关的烹饪身份概念，探讨促进人们将昆虫视为美食的因素，并了解食用昆虫的主要障碍和积极方面。意大利饮食文化通常通过 "意大利制造 "这一概念来传达，而这一概念在全世界都受到赞赏。这是一项定性研究，以意大利饮食文化为工具，将昆虫作为一种美食进行探索。利益相关者参与其中：意大利昆虫食品生产商和潜在的意大利年轻消费者。研究结果表明，在将昆虫作为食品推向市场时，有三个相互关联的主题并存：可持续性、商业性和接受度。这三个主题描述了影响将可食用昆虫纳入食品体系的各种力量，其核心是需要选择一个活跃的目标消费者群体。因此，可以利用意大利饮食文化来创造昆虫美食，以激励潜在消费者积极选择昆虫作为食物。

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引用次数: 0

The impact of cooking methods on the physical, sensory, and nutritional quality of fish 烹饪方法对鱼类物理、感官和营养质量的影响

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2024-11-13 DOI: 10.1016/j.ijgfs.2024.101061

Sook Chin Chew , Yu Hsuan How , Lee Sin Chang , Choon Hui Tan , Kalvin Meng Jun Chuo , Stephenie Yoke Wei Wong , Pascal Degraeve , Kar Lin Nyam

This review aims to provide a better understanding on different cooking methods and their effects on the safety and quality on the fish. Each cooking method offers different desired properties and negative impact to the fish in terms of nutritional composition, sensory quality, lipid oxidation, and microbiological aspect. Several cooking techniques had a long history of preparing fish with desirable taste and flavour such as steaming, boiling, smoking, and traditional frying. Recent years, new emerging cooking techniques such as air frying, microwave cooking, sous vide, mild oven cooking, and ohmic thermal cooking had also been explored for fish cooking. These techniques had been developed with the intention to improve the nutritional quality of the food through advanced technology in reducing heating temperature and cooking duration to as low as 50 °C and 10 s. These allow the preservation of nutrients, while reducing undesirable compounds such as acrylamide and other oxidative compounds. Besides that, the sensory quality and stability of the cooked fish may also improve from the low occurrence of lipid oxidation. Nevertheless, more studies are required for the use of emerging cooking techniques on fish. This review provides insight into the impact of different parameters used in different cooking methods on the quality and safety of different fish species. The need for optimization of the parameters for different cooking techniques was also emphasized. More innovative cooking techniques that is environmental friendly with higher energy efficiency should be explored for fish cooking to improve sustainability.

本综述旨在让人们更好地了解不同的烹饪方法及其对鱼类安全和质量的影响。在营养成分、感官质量、脂质氧化和微生物方面，每种烹饪方法都会给鱼带来不同的理想特性和负面影响。有几种烹饪技术历史悠久，可以烹制出具有理想口感和风味的鱼类，如蒸、煮、熏和传统煎炸。近年来，新出现的烹饪技术，如空气油炸、微波烹饪、苏氏蒸煮、温和烤箱烹饪和欧姆热烹饪也被用于鱼类烹饪。开发这些技术的目的是通过先进技术将加热温度和烹饪时间降至 50 ℃ 和 10 秒，从而提高食品的营养质量。此外，由于脂质氧化发生率低，熟鱼的感官质量和稳定性也可能得到改善。不过，还需要进行更多的研究，以便在鱼类上使用新的烹饪技术。本综述深入探讨了不同烹饪方法中使用的不同参数对不同鱼类质量和安全的影响。还强调了优化不同烹饪技术参数的必要性。在鱼类烹饪中应探索更多能源效率更高的环保型创新烹饪技术，以提高可持续性。

{"title":"The impact of cooking methods on the physical, sensory, and nutritional quality of fish","authors":"Sook Chin Chew , Yu Hsuan How , Lee Sin Chang , Choon Hui Tan , Kalvin Meng Jun Chuo , Stephenie Yoke Wei Wong , Pascal Degraeve , Kar Lin Nyam","doi":"10.1016/j.ijgfs.2024.101061","DOIUrl":"10.1016/j.ijgfs.2024.101061","url":null,"abstract":"<div><div>This review aims to provide a better understanding on different cooking methods and their effects on the safety and quality on the fish. Each cooking method offers different desired properties and negative impact to the fish in terms of nutritional composition, sensory quality, lipid oxidation, and microbiological aspect. Several cooking techniques had a long history of preparing fish with desirable taste and flavour such as steaming, boiling, smoking, and traditional frying. Recent years, new emerging cooking techniques such as air frying, microwave cooking, sous vide, mild oven cooking, and ohmic thermal cooking had also been explored for fish cooking. These techniques had been developed with the intention to improve the nutritional quality of the food through advanced technology in reducing heating temperature and cooking duration to as low as 50 °C and 10 s. These allow the preservation of nutrients, while reducing undesirable compounds such as acrylamide and other oxidative compounds. Besides that, the sensory quality and stability of the cooked fish may also improve from the low occurrence of lipid oxidation. Nevertheless, more studies are required for the use of emerging cooking techniques on fish. This review provides insight into the impact of different parameters used in different cooking methods on the quality and safety of different fish species. The need for optimization of the parameters for different cooking techniques was also emphasized. More innovative cooking techniques that is environmental friendly with higher energy efficiency should be explored for fish cooking to improve sustainability.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101061"},"PeriodicalIF":3.2,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142656866","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}

引用次数: 0

Silkworm (Bombyx mori) frass as a novel culinary ‘tea’ application in gastronomy: Aroma profile, volatile compounds, and consumer acceptance 蚕（Bombyx mori）虫草作为一种新型烹饪 "茶 "在美食中的应用：香气特征、挥发性化合物和消费者接受度

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2024-11-10 DOI: 10.1016/j.ijgfs.2024.101057

Nabila Rodríguez Valerón , Caroline Isabel Kothe , Diego Prado , Rasmus Munk , Pia M. Sörensen

Tea is a popular beverage consumed all around the world. Its origins can be traced back to China, where it has been cultivated for thousands of years. A subcategory of tea is referred to as ‘insect tea’; it is produced using the excrement (frass) of insects that consume plants. This study explored the utilisation of silkworm frass, a by-product of silk production, as a novel beverage in the culinary field. It explored optimal preparation methods, and measured physicochemical properties, volatile aroma compounds, the sensory aroma profile, and consumer acceptance. Silkworm frass was collected and roasted at 160 °C for 0, 30, 40, and 50 min. The analysis revealed notable differences in the samples' water activity, moisture content, colour, and pH: Moisture content and water activity decreased, preventing spoilage of the samples, while pH increased, and the colour intensified. The volatile aroma analysis revealed 65 compounds, including alcohols, aldehydes, esters, ethers, ketones, phenols, pyrazines, and hydrocarbons. These compounds exhibited significant variations in concentration depending on the duration of roasting. Sensory evaluation presented distinct attributes associated with each sample, such as earthy and roasted aromas in all samples, and specific aromas of brown herbal aftertaste and tobacco leaves in the 50-min sample, roasted grain aromas in the 40-min sample, and stronger notes of cut hay for both the 30-min and 50-min sample. The hedonic sensory test revealed that the duration of roasting did not influence consumer preferences in terms of the attributes of taste, aroma, colour, texture, and overall acceptance. The novel ‘tea’ demonstrates potential in the gastronomy industry due to its aroma profile and positive consumer acceptance. It is a promising example of an upcycled culinary product that utilizes by-products from silk farms.

茶是一种在全世界广受欢迎的饮料。它的起源可以追溯到中国，在中国已有数千年的种植历史。茶的一个子类被称为 "昆虫茶"，它是利用昆虫食用植物后的排泄物（蚕蛹）制成的。本研究探讨了如何利用蚕的副产品--蚕蛹作为烹饪领域的新型饮料。研究探讨了最佳制备方法，并测量了理化特性、挥发性香气化合物、感官香气特征和消费者接受度。收集蚕蛹，在 160 °C 下分别焙烧 0、30、40 和 50 分钟。分析表明，样品的水分活性、含水量、颜色和 pH 值都有显著差异：水分含量和水活性降低，防止了样品变质，而 pH 值升高，颜色加深。挥发性香气分析显示有 65 种化合物，包括醇类、醛类、酯类、醚类、酮类、酚类、吡嗪类和碳氢化合物。根据焙烧时间的长短，这些化合物的浓度变化很大。感官评估显示，每个样品都有独特的属性，例如所有样品都有泥土和烘烤的香味，50 分钟的样品有棕色草本余味和烟叶的特殊香味，40 分钟的样品有烘烤谷物的香味，30 分钟和 50 分钟的样品都有较浓的干草香味。享乐主义感官测试表明，在口感、香气、色泽、质地和总体接受度方面，烘焙时间的长短并不影响消费者的偏好。这种新型 "茶 "因其香气浓郁、消费者接受度高而显示出在美食行业的潜力。它是利用丝绸农场副产品的循环再造烹饪产品的一个很有前景的例子。

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引用次数: 0

Study on volatile metabolites and microbial community in the fermentation process of black tea (Jiuqu hongmei tea) 红茶（九曲红梅茶）发酵过程中的挥发性代谢物和微生物群落研究

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2024-11-09 DOI: 10.1016/j.ijgfs.2024.101059

Shanshan Li , Jiaxin Huang , Xueping Chen , Rui Shen , Han Jiang , Guangfa Xie , Qi Peng

Jiuqu hongmei tea (JQHM tea), unique to Zhejiang Province, China, is celebrated for its vibrant, delightful taste and distinctive flavor profile. This research explored the relationship between the tea's characteristic flavor during fermentation and the dynamics of microbial communities. Volatile organic compounds (VOCs) were analyzed using Headspace Solid-Phase Microextraction coupled with Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) at three key stages: machine kneading (MK, 0.5 h), primary fermentation (F1, 1.5 h), and secondary fermentation (F2, 3 h). Concurrently, microbial communities were characterized through high-throughput sequencing. The study identified 12 significant VOCs and pinpointed 10 core bacterial and 9 core fungal genera. These findings revealed the intricate changes in aroma compounds and microbial populations throughout JQHM tea's fermentation process, highlighting the interplay between key aroma compounds and principal microbial genera. This knowledge provided a crucial theoretical foundation for refining the tea's processing stages and enhancing its flavor quality.

九曲红梅茶（JQHM）是中国浙江省特有的茶叶，以其鲜活、愉悦的口感和独特的风味而闻名。本研究探讨了该茶在发酵过程中的特色风味与微生物群落动态之间的关系。采用顶空固相微萃取-气相色谱-质谱联用技术（HS-SPME-GC-MS）分析了三个关键阶段的挥发性有机化合物（VOCs）：机揉（MK，0.5 小时）、一次发酵（F1，1.5 小时）和二次发酵（F2，3 小时）。同时，还通过高通量测序鉴定了微生物群落的特征。研究发现了 12 种重要的挥发性有机化合物，并确定了 10 个核心细菌属和 9 个核心真菌属。这些发现揭示了 JQHM 茶叶发酵过程中香气化合物和微生物种群的复杂变化，突出了关键香气化合物和主要微生物属之间的相互作用。这些知识为改进茶叶的加工阶段和提高其风味品质提供了重要的理论基础。

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引用次数: 0

Innovative blends with probiotic potential: Processing optimization, bioactive compounds and sensory evaluation of yellow mombin (Spondias mombin) and Talinum triangulare beverages 具有益生菌潜力的创新混合物：黄刺玫（Spondias mombin）和三棱草（Talinum triangulare）饮料的加工优化、生物活性化合物和感官评估

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2024-11-09 DOI: 10.1016/j.ijgfs.2024.101058

Denusia Maria de Moraes Alves, Ariane Lima Soeiro, Wilanira Silva Moraes Leite, Virgínia Kelly Gonçalves Abreu, Tatiana de Oliveira Lemos, Ana Lúcia Fernandes Pereira

This study aimed to develop and characterize two mixed beverages with probiotic potential containing yellow mombin and T. triangulare leaves and stems. The fermentation conditions of Lacticaseibacillus casei NRRL B- 442 (probiotic microorganism) were studied through two central composite rotated experimental designs using T. triangulare leaves tea and yellow mombin pulp (Beverage 1) or T. triangulare stems tea and yellow mombin pulp (Beverage 2) as a mixed base. Moreover, the impact of sucrose and stevia on microbial viability, color, and antioxidant activity of probiotics products was evaluated during 42 days of storage at refrigerated conditions. The sensory characteristics were also assessed. For beverage 1, the greatest microorganism growth was obtained with 45.43% mixed base and an initial pH of 6.1; for beverage 2, it was 40.45% mixed base and an initial pH of 6.0. The maximal viability for both beverages was 14 h at 30 °C. The viability of the probiotic microorganism remained above the concentration necessary to be considered potentially probiotic during storage at refrigeration for 42 days in beverages added of sucrose and stevia. During storage, the mixed beverage darkened and reduced antioxidant activity. For the sensory evaluation, the categories most mentioned in the free word association method were healthiness and sensory characteristics (appearance, aroma, and flavor). These categories deserve the most attention for developing new products and advertising professionals disclosing and launching them on the market. The yellow mombin and T. triangulare stem had higher (p < 0.05) acceptance by the hedonic scale. The results showed that the yellow mombin and leaves and stems of the T. triangulare are potential raw materials for probiotic production.

本研究旨在开发和鉴定两种含有黄妈妈和三角枫茎叶的具有益生菌潜力的混合饮料。通过两个中心复合旋转实验设计，以三角梅叶茶和黄皮果肉（饮料 1）或三角梅茎茶和黄皮果肉（饮料 2）为混合基料，研究了乳酸酶杆菌 NRRL B- 442（益生菌微生物）的发酵条件。此外，还评估了蔗糖和甜叶菊对益生菌产品在冷藏条件下储存 42 天期间的微生物活力、色泽和抗氧化活性的影响。此外，还对感官特征进行了评估。对于饮料 1 而言，混合碱含量为 45.43%、初始 pH 值为 6.1 时，微生物生长速度最快；对于饮料 2 而言，混合碱含量为 40.45%、初始 pH 值为 6.0 时，微生物生长速度最快。两种饮料在 30 °C 下的最大存活时间均为 14 小时。添加了蔗糖和甜叶菊的饮料在冷藏条件下储存 42 天后，益生微生物的存活率仍高于潜在益生菌所需的浓度。在储存期间，混合饮料的颜色变深，抗氧化活性降低。在感官评价方面，自由词联想法中提及最多的类别是健康性和感官特征（外观、香气和风味）。这些类别最值得开发新产品和广告专业人员在市场上披露和推出。在享乐量表中，黄妈妈和三角枫茎的接受度更高（p < 0.05）。结果表明，黄妈妈和三角枫茎叶是生产益生菌的潜在原料。

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引用次数: 0

Effects of aging methods combined with enzyme treatments on the quality parameters of beef striploins 结合酶处理的老化方法对牛里脊肉质量参数的影响

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2024-11-09 DOI: 10.1016/j.ijgfs.2024.101056

Esra Akkaya , Omer Cetin

The objective of this study was to evaluate the combined effects of different enzyme (papain, bromelain and fungal protease) treatments and aging methods (dry and wet aging) on physico-chemical and microbiological parameters, lipid oxidation, sarcomere length, colour, shear force and sensory attributes of beef striploins during 28-day aging period. For this purpose, Longissimus lumborum muscles (n = 24, 12 carcasses) at 24h postmortem were subjected to dry (2 ± 1 °C, 75% relative humidity and 2m/s air-flow) and wet (vacuum-packaged, 2 ± 1 °C) aging methods after enzyme treatments. The microbial growth (P < 0.05) and lipid oxidation (P < 0.001) in wet-aged beef were lower than dry-aged beef, and a decrease in those treated with fungal protease was observed (P < 0.05), while an increase in sarcomere length and water holding capacity, and a decrease in cooking losses were provided with dry aging (P < 0.001). Dry aging combined with papain enzyme enhanced and accelerated meat tenderization in a reduced aging time (P < 0.001), whereas an improvement in flavour and aroma was achieved with bromelain and fungal protease treatments. Surface colour of dry and wet-aged beef showed significant differences during aging period (P < 0.05), while lower b∗, h∗ values and metmyoglobin content were recorded in enzyme-treated striploins. Consequently, combined usage of aging methods with enzyme treatments can be preferred as an effective application to improve the tenderness and palatability of beef with accelerated aging period, and provides an opportunity for meat industry to supply value adding beef in a shorter time.

本研究的目的是评估不同酶（木瓜蛋白酶、菠萝蛋白酶和真菌蛋白酶）处理和老化方法（干式老化和湿式老化）在 28 天老化期间对牛肉条的理化和微生物参数、脂质氧化、肉筋长度、色泽、剪切力和感官属性的综合影响。为此，对宰后 24 小时的腰长肌肌肉（n = 24，12 块胴体）在酶处理后分别采用干法（2 ± 1 °C，相对湿度 75%，气流速度 2m/s）和湿法（真空包装，2 ± 1 °C）进行老化。湿法陈化牛肉的微生物生长（P < 0.05）和脂质氧化（P < 0.001）均低于干法陈化牛肉，经真菌蛋白酶处理的牛肉微生物生长和脂质氧化均有所下降（P < 0.05），而干法陈化牛肉的肌节长度和持水能力有所增加，蒸煮损失有所减少（P < 0.001）。干法老化与木瓜蛋白酶结合使用可在缩短老化时间的同时增强和加速肉质嫩化（P < 0.001），而菠萝蛋白酶和真菌蛋白酶处理可改善风味和香气。干牛肉和湿牛肉的表面颜色在老化期间有显著差异（P < 0.05），而经过酶处理的带肋牛肉的 b∗、h∗ 值和高铁血红蛋白含量较低。因此，将老化方法与酶处理结合使用，可以有效改善牛肉的嫩度和适口性，并缩短老化时间，为肉类行业提供了一个在更短时间内供应高附加值牛肉的机会。

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引用次数: 0

Sensory dimensions of typicality and association with affective-related responses: A study on local multifloral honey 典型性的感官维度及其与情感相关反应的联系：对当地多花蜂蜜的研究

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2024-11-08 DOI: 10.1016/j.ijgfs.2024.101055

D. Cliceri , L. Menghi , G.L. Marcazzan , I. Endrizzi , S.R. Jaeger , F. Gasperi

Local foods offer benefits for the sustainability of the food supply chain, yet they face challenges due to variability in production and market saturation. This highlights the importance of strategies to enhance their value. Among local foods, multifloral honey is one of the products most closely tied to the territory. A comprehension of how multifloral honey is structured from a sensory standpoint can prove advantageous in enhancing its recognition and valorization among consumers. The present study aimed to promote multifloral honey in the case of a local area, identifying typical examples of multifloral honey and their sensory determinants, and identifying the association among sensory attributes and affective-related responses of consumers. Thirty samples of multifloral honey were collected from a target local area (Trento province - Italy). Experts in honey sensory evaluation (n = 47) performed a rapid descriptive task (check-all-that-apply questions) and a categorization task (typicality evaluation). Six samples representative of the category sensory space were selected for consumer evaluation. Consumers recruited from the local area (n = 131) rated liking and elicited post-consumption emotional product associations. The results unveiled the sensory representation of the multifloral honey category, with samples arrangement in accordance with category typicality. The study defined the sensory characteristics associated with typicality of the multifloral honey from the target local area and identified local consumers' affective-related responses to the features that define the typicality. Beyond the honey realm, this approach can represent a model of a methodological approach for studying the enhancement of local foods that exhibit relevant sensory variability.

地方食品为食品供应链的可持续性带来了好处，但由于生产的多变性和市场饱和，它们面临着挑战。这凸显了提高其价值的战略的重要性。在地方食品中，多花蜂蜜是与地方联系最紧密的产品之一。从感官角度了解多花蜂蜜的结构，有利于提高消费者对其的认可度和价值。本研究旨在推广当地的多花蜂蜜，确定多花蜂蜜的典型例子及其感官决定因素，并确定感官属性与消费者情感反应之间的关联。从目标地区（意大利特伦托省）收集了 30 份多花蜂蜜样品。蜂蜜感官评估专家（n = 47）进行了快速描述任务（检查所有适用问题）和分类任务（典型性评估）。在类别感官空间中选择了六个具有代表性的样品进行消费者评估。从当地招募的消费者（n = 131）对产品进行了喜欢度评价，并在消费后引发了对产品的情感联想。结果揭示了多花蜂蜜类别的感官代表，并根据类别的典型性对样品进行了排列。该研究定义了与目标地区多花蜂蜜典型性相关的感官特征，并确定了当地消费者对定义典型性特征的情感反应。除蜂蜜领域外，这种方法还可作为一种方法论模式，用于研究如何提高当地食品的感官变异性。

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