International Journal of Gastronomy and Food Science最新文献

Steamed cold noodles (Liangpi) are traditional high-moisture starchy foods that are widely consumed in China for their refreshing taste. However, the relationships between the microbial community and the changes in the quality and flavor of Liangpi during storage have not been elucidated. Low-temperature storage (11 °C) effectively inhibited the growth of microorganisms and maintained the moisture and color of Liangpi, but as the hardness increased, the springiness and chewiness decreased rapidly. Short-term storage at 25 °C and 37 °C did not significantly change the color or texture, but the number of microorganisms increased immediately. After 12 h at 37 °C, the total plate count increased by 5.3 log CFU/g. Volatile organic compound (VOC) analysis revealed that after 1 day of storage at 11 °C, 25 °C, and 37 °C, 2-pentylfuran disappeared, and the contents of alcohols, ketones, esters, and olefins increased significantly. The microbial diversity results revealed that Bacillus was the absolute dominant bacterial genus at 25 °C and 37 °C, Acinetobacter was the dominant genus at 11 °C, and Byssochlamys and Sporidiobolus were the dominant fungal groups causing spoilage, which may contribute to the production of VOCs associated with their off-flavor nature during storage. These results provide a reference for optimizing storage conditions to extend the shelf-life of Liangpi.

European smelt, Osmeras eperlanus L., was popular as food in central Sweden a century ago. During spring spawning, this fish could easily be caught in large quantities in rivers and streams with nets and wooden traps. While it is still appreciated as a delicious spring primer in several countries around the Baltic Sea, in Sweden its consumption is negligible. The fish has vanished from markets and restaurant menus, and it is fished only locally in Central Sweden. In Stockholm, smelt was fished commercially until 2016.

Smelt is a small fish yet loaded with cultural symbolism, and it has attracted the attention of authors, designers, and visual artists for centuries. Attempts to relaunch smelt as a local speciality have had only marginal impact. It is far from endangered in Swedish waters, but as human food, this fish has gone from highly popular to neglected and ultimately ignored. This article discusses the significance of smelt as food and cultural symbol in historical times, causes and consequences of changing habits, and their influence on the consumption of smelt, the loss of knowledge regarding fish preparation, and the place of fish today in Swedish food traditions versus modern food preferences.

This study assessed the impact of adding Mandillo, an Ethiopian herbaceous plant, to the fermentation process of Kocho, a fermented food made from Enset plants. Mandillo has been traditionally used by the Shekacho people to enhance the quality and fermentation of Enset during Kocho production. Kocho samples were fermented with Mandillo stem (Kom) and without (Koki) for quality evaluation. Proximate composition, mineral content, water-holding capacity, phytic acid, tannin content, and sensory attributes were analyzed. Through comprehensive physicochemical and sensory analyses, we observed distinct improvements in Kocho quality. For Koki, the protein content increased from 5.1% to 6.0% with the use of LAB starter cultures, while Kom exhibited a 15% reduction in fermentation time (from 12 to 10 days). In terms of sensory evaluation, Koki had a 25% higher overall taste score compared to the control sample, whereas Kom demonstrated a 20% improvement in texture consistency. These findings indicate that tailored fermentation approaches can significantly enhance the nutritional and sensory qualities of both Koki and Kom. The results have important implications for improving and advancing traditional food fermentation practices in Ethiopia.