International Journal of Gastronomy and Food Science最新文献_第3页

Stakeholder perspectives on local and seasonal food in Brazil and Portugal: Pathways to sustainability 利益相关者对巴西和葡萄牙当地和时令食品的看法：实现可持续性的途径

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-01-21 DOI: 10.1016/j.ijgfs.2026.101420

Alexandre Maia Vargas , Ana Pinto Moura , Rosires Deliza , Luís Miguel Cunha

This study examines stakeholder perspectives on integrating local and seasonal foods into gastronomy in Brazil and Portugal, focusing on perceived benefits, operational challenges, and their potential to foster more sustainable food systems. Thirty semi-structured interviews were conducted with chefs, farmers, and public servants involved in food production and policy. Thematic analysis identified six interrelated dimensions showing that local and seasonal foods are framed through overlapping cultural, ecological, and quality-based logics, yet differ in operational and market dynamics. Chefs emphasised provenance, menu innovation, and sensory excellence, whereas farmers and public servants stressed biodiversity conservation, fairer returns, and the value of short supply chains. Barriers to local food centred on infrastructural and policy limitations, while seasonal systems faced production instability, temporal unpredictability, and climate variability. Limited consumer awareness of seasonality emerged as a cross-cutting constraint, increasing pressure on restaurants to provide out-of-season products. Sustainability served as the conceptual bridge between local and seasonal food, revealing pathways to advance sustainable consumption. In Brazil, vast distances, weak logistics, and uneven institutional support hindered the development of short supply chains; in Portugal, barriers related to market saturation, small-scale production, and regulatory constraints were cited. The findings highlight gastronomy's potential to strengthen sustainable food systems by connecting ecological practices with cultural identity and consumer engagement. They underscore the need for supportive policies, infrastructural improvements, and education strategies to align production, markets, and consumption with seasonal availability.

本研究考察了利益相关者对将当地和时令食品融入巴西和葡萄牙美食的看法，重点关注其感知效益、运营挑战及其促进更可持续食品系统的潜力。对厨师、农民和参与粮食生产和政策的公务员进行了30次半结构化访谈。专题分析确定了六个相互关联的维度，表明当地食品和时令食品是通过重叠的文化、生态和基于质量的逻辑构建起来的，但在运营和市场动态方面有所不同。厨师强调产地、菜单创新和感官卓越，而农民和公务员则强调生物多样性保护、更公平的回报和短供应链的价值。当地粮食的障碍集中在基础设施和政策限制上，而季节性系统则面临生产不稳定、时间不可预测性和气候变化。消费者对季节性的意识有限成为了一种交叉约束，增加了餐馆提供反季节产品的压力。可持续性作为当地食品和时令食品之间的概念桥梁，揭示了促进可持续消费的途径。在巴西，遥远的距离、薄弱的物流和不平衡的制度支持阻碍了短供应链的发展；在葡萄牙，列举了与市场饱和、小规模生产和监管限制有关的障碍。研究结果强调，通过将生态实践与文化认同和消费者参与联系起来，美食学在加强可持续粮食系统方面具有潜力。它们强调需要采取支持性政策、改善基础设施和教育战略，使生产、市场和消费与季节性供应保持一致。

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引用次数: 0

Saturated steam-assisted texturized plant protein as a sustainable and physicochemically comparable alternative to boneless chicken breast 饱和蒸汽辅助的纹理化植物蛋白是一种可持续的、物理化学上可与去骨鸡胸肉相媲美的替代品

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-01-20 DOI: 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。

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引用次数: 0

Nutritional information approaches for consumers in menus: An exploratory study to understand consumer perceptions 消费者在菜单中的营养信息方法：了解消费者观念的探索性研究

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-01-16 DOI: 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.

营养标签是欧盟强制性的预包装食品，是公共卫生的主要工具之一，告知消费者并促进更健康的选择。然而，有限的营养知识仍然是其有效性的主要障碍，特别是在信息不太标准化的食品服务环境中。为了解决这个问题，Viegas和Rocha提出了一种信息图（IFG）标签格式，该格式是根据地中海饮食和葡萄牙食物指南的份量设计的。本研究比较了IFG和营养宣言（ND）在葡萄牙成年人使用机构食品服务。ND在感知膳食平衡和完整性方面得分更高。IFG也被认为是有用的，许多受访者表示有兴趣将两种格式结合起来。这些发现表明，信息图表格式可以作为食品服务设置的一个有希望的补充工具，并帮助政策制定者在食品服务菜单上加入更有效的标签，以促进更健康的选择。

引用次数: 0

Comprehensive evaluation of reheating methods on pork meatballs: Focusing on physicochemical properties, flavor profiles and their impact on eating quality 猪肉肉丸再加热方法的综合评价：以理化性质、风味特征及其对食用品质的影响为重点

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-01-13 DOI: 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.

本研究系统地评估了微波（MR）、煮沸（BR）和蒸煮（SR）三种再加热方法对预熟猪肉肉丸的品质、理化性质和风味特征的影响。结果表明，BR和SR的失水和剪切力显著降低（P < 0.05），表明BR和SR在持水能力和柔韧性方面优于MR。低场核磁共振（LF-NMR）结果显示，再加热后游离水减少，以MR组最明显（P < 0.05）。扫描电镜（SEM）结果进一步表明，与其他组相比，BR样品保持了更完整的微观结构。此外，电子鼻分析显示，BR组的响应值更高，说明煮沸再加热后的猪肉肉丸的风味特征更丰富。GC-MS结果证实BR组挥发性物质含量较高，尤其是醛类物质含量较高。此外，BR组的猪肉肉丸具有更好的感官品质。综上所述，建议将煮熟的猪肉丸子作为优选的再加热方法，因为煮熟的猪肉丸子整体质量和风味特征更好。

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引用次数: 0

Marination of intermediate pH Nelore (Bos indicus) beef with edible mushroom powders: Effects on meat quality attributes 食用菌粉腌制中pH值牛肉：对肉质特性的影响

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-01-10 DOI: 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.

研究了食用菌粉（平菇粉和香菇粉）腌制对中ph牛排品质特性的影响。应用不同浓度的蘑菇粉（2%、3%和4%），对其理化特性、脂质氧化和游离氨基酸谱进行了评价。结果表明，腌制对肉样的pH值和保水能力没有显著影响，但改变了肉样的颜色参数。剪切力显著降低（p < 0.05），在添加3%香菇处理的牛排中观察到最大的降低（50.48 N比对照组的84.87 N），表明嫩度得到改善。随着蘑菇浓度的增加，总蛋白和肌原纤维蛋白的溶解度也降低（p < 0.05），表明肌原纤维蛋白发生了结构改变。丙二醛值仍然很低（0.003 - 0.025 mg MDA/kg样品），表明没有明显的脂质氧化和样品质量的维持。此外，这些处理导致一些游离氨基酸显著增加，特别是谷氨酸、天冬氨酸、甘氨酸、丙氨酸和酪氨酸，有助于增强肉的化学特征。总的来说，用蘑菇粉腌制被证明在不影响技术特性的情况下有效地改善了牛肉的嫩度和保持了中等ph值牛肉的氧化稳定性。

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引用次数: 0

Effects of dry heat modification combined with ultrasonic-assisted soaking on the starch physicochemical properties of glutinous rice and the flavor profile of Huangjiu 干热改性-超声辅助浸泡对糯米淀粉理化性质及黄酒风味的影响

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-01-09 DOI: 10.1016/j.ijgfs.2026.101412

Yanyun Wang , Huihui Zhou , Jiachen Li , Qiang Hu , Guangfa Xie , Qi Peng

This study explores the impact of dry heat modification combined with ultrasonic-assisted soaking on the physicochemical properties of glutinous rice and the flavor profile of Huangjiu. Scanning electron microscopy (SEM) was used to observe structural changes in the rice, while headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) analyzed the flavor compounds of Huangjiu. Results indicated that this combined treatment enhanced water absorption, reduced gelatinization peak temperature, and improved gelatinization efficiency. SEM revealed notable changes in starch structure, promoting water penetration. Furthermore, key volatile organic compounds, such as ethyl decanoate and ethyl octanoate, were significantly increased, resulting in a higher alcohol content and a more moderated acidity development during mid-fermentation. Compared to traditional soaking, this method shortened the soaking time, conserved water, and improved Huangjiu's overall quality.

研究了干热改性结合超声辅助浸泡对糯米理化性质及黄酒风味的影响。采用扫描电镜（SEM）观察大米的结构变化，顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）分析黄酒的风味成分。结果表明，该复合处理提高了凝胶的吸水率，降低了糊化峰温度，提高了糊化效率。扫描电镜显示淀粉结构发生了显著变化，促进了水的渗透。此外，关键的挥发性有机化合物，如癸酸乙酯和辛酸乙酯，显著增加，导致更高的酒精含量和更温和的酸度在发酵中期发展。与传统浸泡法相比，缩短了浸泡时间，节约了水分，提高了黄酒的整体品质。

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引用次数: 0

Beyond a single recipe: A review of Turkish tarhana's biocultural diversity, terroir, and rebirth as a functional food 超越单一配方：回顾土耳其tarhana的生物文化多样性，风土，以及作为功能性食品的重生

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-01-08 DOI: 10.1016/j.ijgfs.2026.101409

Armin Amanpour

Tarhana, a traditional fermented cereal-dairy product, is fundamental to Turkish and Middle Eastern culinary heritage. Despite growing scholarly interest, existing research remains fragmented across historical, ethnogastronomic, microbiological, and functional domains. This review addresses this critical gap by reframing tarhana as a complex biocultural system shaped by terroir and traditional knowledge. Structured as a comprehensive narrative review guided by a systematic literature search of 153 sources, this work addresses a critical gap in the literature where existing studies lack an integrated synthesis. Unlike prior fragmented studies, this work provides the first comprehensive 24-variant catalog and terroir-based analytical framework. Consolidating evidence from diverse sources, the review explores tarhana's nomadic origins, dual fermentation science, and vast regional diversity, while contextualizing it through a structured comparative analysis with global analogues such as kishk, trahanas, and tarkhineh. Furthermore, the review critically evaluates tarhana's rebirth as a functional food, integrating recent metagenomic and volatilomic evidence to highlight its gut-health benefits. A key update positions postbiotics, rather than live probiotics, as the primary health driver in the final cooked soup. The work explicitly links tarhana's biocultural diversity to the United Nations Sustainable Development Goals, emphasizing the urgency of documenting endangered varieties listed in the Slow Food Ark of Taste amidst a 77-percentage-point intergenerational knowledge decline. By linking heritage preservation with modern food science, this work provides actionable outputs, including a standardized ethnographic documentation protocol and a microbial heritage biobank framework, underscoring tarhana's potential as both a cultural artifact and a model for interdisciplinary research.

Tarhana是一种传统的发酵谷物乳制品，是土耳其和中东烹饪传统的基础。尽管学术兴趣日益浓厚，但现有的研究仍然分散在历史、民族美食、微生物和功能领域。这篇综述通过将tarhana重新定义为一个由风土和传统知识形成的复杂生物文化系统来解决这一关键差距。在153个来源的系统文献检索的指导下，作为一个全面的叙述性回顾，这项工作解决了现有研究缺乏综合综合的文献中的一个关键空白。与之前的零散研究不同，这项工作提供了第一个全面的24种变体目录和基于风土的分析框架。本综述整合了来自不同来源的证据，探讨了tarhana的游牧起源、双重发酵科学和巨大的区域多样性，同时通过与全球类似物（如kishk、trahanas和tarkhineh）的结构化比较分析将其纳入背景。此外，该综述批判性地评估了tarhana作为功能性食品的重生，整合了最近的宏基因组学和挥发性证据，以突出其肠道健康益处。一个关键的更新将后益生菌，而不是活的益生菌，作为最终煮好的汤的主要健康驱动因素。这项工作明确地将塔哈纳的生物文化多样性与联合国可持续发展目标联系起来，强调了在慢食品味方舟中列出的濒危品种的紧迫性，因为代际知识下降了77%。通过将遗产保护与现代食品科学联系起来，这项工作提供了可操作的产出，包括标准化的民族志文献记录协议和微生物遗产生物库框架，强调了tarhana作为文化产物和跨学科研究模型的潜力。

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引用次数: 0

A sociocultural critique of fine dining in the case of “The Menu” 以《菜单》为例，对高级餐饮的社会文化批判

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-01-08 DOI: 10.1016/j.ijgfs.2026.101414

Çağdaş Ertaş

This study analyzes the 2022 satirical film The Menu as a cultural critique of elite gastronomy and the symbolic performance of fine dining. Grounded in the sociological perspectives, it explores how cinematic representations expose class hierarchies, culinary capital, and the evolving role of the chef. Using qualitative content analysis, the study identifies how fine dining rituals—through spatial design, aesthetic presentation, and social scripts—serve as a performance of distinction, often masking exclusion, emotional alienation, and symbolic violence. The chef is portrayed not just as an artist but as an authoritarian figure, reflecting broader tensions in the hospitality industry between creative autonomy and commercial spectacle. A comparative analysis with films such as Chef, Burnt, and Ratatouille further contextualizes these themes. The study contributes to food sociology, hospitality research, and cultural studies by highlighting how culinary spaces are increasingly embedded in neoliberal performance culture, where food is consumed not for nourishment, but for identity and social positioning. The critiques developed in this study address the symbolic and narrative construction of elite gastronomy within the film, rather than claiming to represent the full diversity of the fine-dining industry.

本研究分析了2022年的讽刺电影《菜单》，作为对精英美食的文化批判和精致餐饮的象征性表现。基于社会学的观点，它探讨了电影表现如何暴露阶级等级，烹饪资本，以及厨师的角色演变。通过定性内容分析，该研究确定了精致的用餐仪式如何通过空间设计、美学呈现和社会脚本作为区分的表现，往往掩盖排斥、情感异化和象征性暴力。这位厨师不仅被描绘成一位艺术家，而且是一位权威人物，反映了酒店业在创意自主和商业奇观之间更广泛的紧张关系。与《厨师》、《烧焦》和《料理鼠王》等电影的比较分析进一步将这些主题置于背景中。这项研究通过强调烹饪空间如何越来越多地嵌入新自由主义表演文化，为食物社会学、酒店研究和文化研究做出了贡献，在新自由主义表演文化中，食物不是为了营养而消费，而是为了身份和社会定位。本研究中提出的批评针对的是电影中精英美食的象征和叙事结构，而不是声称代表了精致餐饮行业的全部多样性。

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引用次数: 0

Rhizopus oligosporus biomass as a food ingredient for sweet and savory emulsions: a comparative consumer study to enhance product development biodiversity 少孢根霉生物量作为食料成分的甜味和咸味乳剂：一个比较消费者研究，以提高产品开发的生物多样性

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-01-06 DOI: 10.1016/j.ijgfs.2026.101410

A. Massa , M. Delgado Placeres , E. Axpe , L.J. Rothschild , C. Carrero-Carralero

The diversification of food systems through novel ingredients is fundamental to addressing sustainability challenges and expanding gastronomic innovation. This study investigates the sensory acceptance and consumer perception of fungal biomass, specifically Rhizopus oligosporus, as a food ingredient in both sweet and savory emulsions. Fungal biomass was incorporated into two formulations: a pastry cream and a pâté, each compared against traditional animal-based and plant-based counterparts. A sensory evaluation involving 68 participants assessed overall liking, preference ranking, Just-About-Right (JAR) analysis, and open-ended responses. Results showed that the mycelium-based formulations were generally less preferred than traditional products, with lower hedonic scores and significant sensory deviations identified in texture, mouthfeel, and color. However, certain attributes such as perceived flavor and originality indicate potential for further development. Penalty analysis highlighted the impact of structural deficiencies on consumer rejection, while Natural Language Processing (NLP) based analysis of open responses revealed associations with unfamiliar sensory cues. The study demonstrates the adaptability of fungal biomass in diverse culinary applications and underscores the importance of formulation refinement and consumer communication in improving acceptance. Findings contribute to the ongoing exploration of underutilized microbial resources as ingredients for more diverse and sustainable food systems.

通过新型食材实现食品系统的多样化是应对可持续性挑战和扩大美食创新的基础。本研究调查了真菌生物量的感官接受度和消费者的认知，特别是少孢根霉，作为甜味和咸味乳剂中的一种食品成分。真菌生物量被纳入两种配方：一种糕点奶油和一种奶油酱，每种配方都与传统的动物性和植物性配方进行了比较。一项涉及68名参与者的感官评估评估了总体喜好、偏好排名、刚刚好（JAR）分析和开放式回答。结果表明，与传统产品相比，基于菌丝体的配方通常不太受欢迎，其享乐得分较低，在质地、口感和颜色方面存在显著的感官偏差。然而，某些属性，如感知风味和独创性，表明了进一步发展的潜力。惩罚分析强调了结构缺陷对消费者拒绝的影响，而基于自然语言处理（NLP）的开放反应分析揭示了与不熟悉的感官线索的联系。该研究证明了真菌生物量在不同烹饪应用中的适应性，并强调了配方改进和消费者沟通在提高接受度方面的重要性。研究结果有助于不断探索未充分利用的微生物资源，作为更多样化和可持续的食物系统的成分。

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引用次数: 0

Unveiling the dynamics of lipid transformation and flavor development in fried crayfish (Procambarus clarkii) tails: Impact of precise frying time 揭示克氏原螯虾（Procambarus clarkii）尾部脂肪转化和风味发展的动态：精确油炸时间的影响

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-01-06 DOI: 10.1016/j.ijgfs.2026.101411

Qifu Yang, Suling Wu, Min Huang, Aihua Deng, Ruisong Wang, Jiang He, Wensi Xu

This study systematically examined the effects of frying time (30–150 s) at 160 °C on the physicochemical and flavor characteristics of crayfish tails. Results showed that moisture content decreased significantly, while crude fat content increased progressively due to oil absorption and water loss. The 90–120 s frying range provided an optimal balance, with moisture near 35 % and oil content around 18 %, leading to improved texture. During this phase, controlled lipid oxidation within this interval promoted the generation of key volatile compounds, particularly aldehydes and ketones from polyunsaturated fatty acids (PUFAs). Concurrent increases in free amino acids and umami nucleotides (IMP and GMP) enhanced the perception of sweetness and umami while diminishing bitter sensory attributes. The Maillard reaction generated substantial quantities of pyrazines and Strecker aldehydes, contributing to roasted and nutty aroma profiles. The maximum Equivalent Umami Concentration (EUC) occurred between 90 and 120 s, indicating superior sensory quality. Extended frying beyond 120 s resulted in nutritional degradation, marked by the breakdown of beneficial PUFAs (EPA and DHA), as well as a reduction in umami intensity due to advanced oxidation and depletion of flavor precursors. Therefore, a frying duration of 90–120 s is recommended to optimize flavor quality, nutritional retention, and processing efficiency.

本研究系统地考察了160℃下煎炸时间（30 ~ 150 s）对小龙虾尾理化特性和风味特性的影响。结果表明：水分含量显著降低，而粗脂肪含量因吸油和失水而逐渐增加。90-120秒的煎炸范围提供了最佳的平衡，水分接近35%，含油量约为18%，从而改善了质地。在这一阶段，在这段时间内控制脂质氧化促进了关键挥发性化合物的产生，特别是多不饱和脂肪酸（PUFAs）中的醛类和酮类化合物。同时增加的游离氨基酸和鲜味核苷酸（IMP和GMP）增强了对甜味和鲜味的感知，同时减少了苦味的感官属性。美拉德反应产生了大量的吡嗪和斯特莱克醛，形成了烘烤和坚果的香气。最大等效鲜味浓度（EUC）发生在90 ~ 120秒之间，表明其感官品质优越。油炸时间超过120秒会导致营养退化，其标志是有益的PUFAs （EPA和DHA）的分解，以及由于高级氧化和风味前体的消耗而导致鲜味强度降低。因此，建议煎炸时间为90 ~ 120s，以优化风味品质、营养保留和加工效率。

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引用次数: 0