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8 pages, 242 KiB

Open AccessEditorial

Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage

by Sidonia Martínez and Javier Carballo

Foods 2021, 10(12), 2970; https://doi.org/10.3390/foods10122970 - 02 Dec 2021

Cited by 6 | Viewed by 2038

Abstract

Due to their chemical composition and physicochemical characteristics, most foods are very perishable and are easily altered by physical, chemical and biological agents [...] Full article

(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage)

Research

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14 pages, 323 KiB

Open AccessArticle

The Effects of Select Hydrocolloids on the Processing of Pâté-Style Canned Pet Food

by Amanda N. Dainton, Hulya Dogan and Charles Gregory Aldrich

Foods 2021, 10(10), 2506; https://doi.org/10.3390/foods10102506 - 19 Oct 2021

Cited by 9 | Viewed by 2889

Abstract

Hydrocolloids are commonly used in canned pet food. However, their functional effects have not been quantified in this food format. The objective was to determine the effects of select hydrocolloids on batter consistency, heat penetration, and texture of canned pet food. Treatments were [...] Read more.

Hydrocolloids are commonly used in canned pet food. However, their functional effects have not been quantified in this food format. The objective was to determine the effects of select hydrocolloids on batter consistency, heat penetration, and texture of canned pet food. Treatments were added to the formula as 1% dextrose (D) and 0.5% guar gum with 0.5% of either dextrose (DG), kappa carrageenan (KCG), locust bean gum (LBG), or xanthan gum (XGG). Data were analyzed as a 1-way ANOVA with batch as a random effect and separated by Fisher’s LSD at p < 0.05. Batter consistency (distance traveled in 30 s) thickened with increasing levels of hydrocolloids (thinnest to thickest: 23.63 to 2.75 cm). The D treatment (12.08 min) accumulated greater lethality during the heating cycle compared to all others (average 9.09 min). The KCG treatment (27.00 N) was the firmest and D and DG (average 8.75 N) the softest with LBG and XGG (average 15.59 N) intermediate. Toughness was similar except D (67 N·mm) was less tough than DG (117 N·mm). The D treatment showed the greatest expressible moisture (49.91%), LBG and XGG the lowest (average 16.54%), and DG and KCG intermediate (average 25.26%). Hydrocolloids influenced heat penetration, likely due to differences in batter consistency, and affected finished product texture. Full article

(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage)

13 pages, 3810 KiB

Open AccessArticle

Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks

by Asad Nawaz, Enpeng Li, Ibrahim Khalifa, Noman Walayat, Jianhua Liu, Sana Irshad, Anam Zahra, Shakeel Ahmed, Mario Juan Simirgiotis, Mirian Pateiro and José M. Lorenzo

Foods 2021, 10(10), 2467; https://doi.org/10.3390/foods10102467 - 15 Oct 2021

Cited by 8 | Viewed by 2511

Abstract

Snack foods are consumed around to globe due to their high nutrition, taste and versatility; however, the effects of various processing methods on quality, structure and oxidative properties are scare in the literature. This study aims to evaluate the effect of various processing [...] Read more.

Snack foods are consumed around to globe due to their high nutrition, taste and versatility; however, the effects of various processing methods on quality, structure and oxidative properties are scare in the literature. This study aims to evaluate the effect of various processing methods (frying, baking and microwave cooking) on quality, structure, pasting, water distribution and protein oxidative properties of fish meat-based snacks. The results showed that the frying method induced a significantly (p < 0.05) higher expansion than baking and microwave methods. Texture in terms of hardness was attributed to the rapid loss of water from muscle fiber, which resulted in compact structure and the increased hardness in microwave cooking, whereas in frying, due to excessive expansion, the hardness decreased. The pasting properties were significantly higher in baking, indicating the sufficient swelling of starch granules, while low in microwave suggest the rapid heating, which degraded the starch molecules and disruption of hydrogen bonds as well as glycosidic linkage and weakening of granules integrity. The water movement assessed by Low Field Nuclear Magnetic Resonance (LF-NMR) showed that frying had less tight and immobilized water, whereas microwave and baking had high amounts of tight and immobilized water, attributing to the proper starch-protein interaction within matrix, which was also evidenced by scanning electron microscopy (SEM) analysis. The protein oxidation was significantly (p < 0.05) higher in frying compared to baking and microwave cooking. The findings suggest the endorsement of baking and microwave cooking for a quality, safe and healthy snacks. Full article

(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage)

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12 pages, 1270 KiB

Open AccessArticle

Effect of Freeze-Thaw Cycles on Juice Properties, Volatile Compounds and Hot-Air Drying Kinetics of Blueberry

by Lin Zhu, Xianrui Liang, Yushuang Lu, Shiyi Tian, Jie Chen, Fubin Lin and Sheng Fang

Foods 2021, 10(10), 2362; https://doi.org/10.3390/foods10102362 - 04 Oct 2021

Cited by 7 | Viewed by 2575

Abstract

This paper studied the effects of freeze-thaw (FT) cycles on the juice properties and aroma profiles, and the hot-air drying kinetics of frozen blueberry. After FT treatment, the juice yield increased while pH and total soluble solids of the juice keep unchanged. The [...] Read more.

This paper studied the effects of freeze-thaw (FT) cycles on the juice properties and aroma profiles, and the hot-air drying kinetics of frozen blueberry. After FT treatment, the juice yield increased while pH and total soluble solids of the juice keep unchanged. The total anthocyanins contents and DPPH antioxidant activities of the juice decreased by FT treatments. The electronic nose shows that FT treatments significantly change the aroma profiles of the juice. The four main volatile substances in the fresh juice are (E)-2-hexenal, α-terpineol, hexanal and linalyl formate, which account for 48.5 ± 0.1%, 17.6 ± 0.2%, 14.0 ± 1.5% and 7.8 ± 2.7% of relative proportions based on total ion chromatogram (TIC) peak areas. In the FT-treated samples, the amount of (E)-2-hexenal and hexanal decreased significantly while α-terpineol and linalyl formate remained almost unchanged. Repeated FT cycles increased the ethanol content and destroyed the original green leafy flavor. Finally, the drying kinetics of FT-treated blueberries was tested. One FT treatment can shorten the drying time by about 30% to achieve the same water content. The D_eff values of the FT-treated sample are similar, which are about twice as large as the value of the fresh sample. The results will be beneficial for the processing of frozen blueberry into juice or dried fruits. Full article

(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage)

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19 pages, 2765 KiB

Open AccessArticle

Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions

by Soraya Mousavi, Roberto Mariotti, Vitale Stanzione, Saverio Pandolfi, Valerio Mastio, Luciana Baldoni and Nicolò G. M. Cultrera

Foods 2021, 10(8), 1945; https://doi.org/10.3390/foods10081945 - 21 Aug 2021

Cited by 27 | Viewed by 3802

Abstract

The extent and conditions of storage may affect the stability and quality of extra virgin olive oil (EVOO). This study aimed at evaluating the effects of different storage conditions (ambient, 4 °C and −18 °C temperatures, and argon headspace) on three EVOOs (low, [...] Read more.

The extent and conditions of storage may affect the stability and quality of extra virgin olive oil (EVOO). This study aimed at evaluating the effects of different storage conditions (ambient, 4 °C and −18 °C temperatures, and argon headspace) on three EVOOs (low, medium, and high phenols) over 18 and 36 months, analyzing the main metabolites at six time points. The results showed that low temperatures are able to maintain all three EVOOs within the legal limits established by the current EU regulations for most compounds up to 36 months. Oleocanthal, squalene, and total phenols were affected by storage temperatures more than other compounds and degradation of squalene and α-tocopherol was inhibited only by low temperatures. The best temperature for 3-year conservation was 4 °C, but −18 °C represented the optimum temperature to preserve the organoleptic properties. The present study provided new insights that should guide EVOO manufacturers and traders to apply the most efficient storage methods to maintain the characteristics of the freshly extracted oils for a long conservation time. Full article

(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage)

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20 pages, 2002 KiB

Open AccessArticle

Sensory Quality Evaluation of Superheated Steam-Treated Chicken Leg and Breast Meats with a Combination of Marination and Hot Smoking

by Woo-Hee Cho and Jae-Suk Choi

Foods 2021, 10(8), 1924; https://doi.org/10.3390/foods10081924 - 19 Aug 2021

Cited by 6 | Viewed by 3228

Abstract

As the sensory qualities of meat processed using methods such as superheated steam, marination, and hot smoking have not been examined, this study analyzed the sensory quality of chicken meats (leg, breast) and its chemical correlation by determining optimal processing conditions (superheated steam [...] Read more.

As the sensory qualities of meat processed using methods such as superheated steam, marination, and hot smoking have not been examined, this study analyzed the sensory quality of chicken meats (leg, breast) and its chemical correlation by determining optimal processing conditions (superheated steam treatment, marination, and hot smoking). Chicken meats were defrosted using room temperature, running tap water, or high-frequency defroster. Marinated meats with herbal extract solution were treated with superheated steam and then hot smoked with wood sawdust; sensory evaluations were performed at each processing step. The products were analyzed for fatty acids and nutrients, along with storage tests under different conditions. High-frequency defrosting showed the lowest drip loss and thawing time compared to other methods. Bay leaves and oak wood were selected as the best sub-materials for higher sensory scores. Optimal superheated steam conditions showed higher overall acceptance (8.86, 8.71) and were set as follows; leg meat (225 °C; 12 min 20 s), breast meat (223 °C; 8 min 40 s). The final meat products possessed good nutritional composition and no severe sensory spoilages were detected during storage despite microbial and chemical degradations. Thus, regular sensory evaluations at each processing step and storage condition were effective for developing superior chicken meat products. Full article

(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage)

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19 pages, 1004 KiB

Open AccessArticle

Impact of Cold Storage on Bioactive Compounds and Their Stability of 36 Organically Grown Beetroot Genotypes

by Khadijeh Yasaminshirazi, Jens Hartung, Michael Fleck and Simone Graeff-Hönninger

Foods 2021, 10(6), 1281; https://doi.org/10.3390/foods10061281 - 04 Jun 2021

Cited by 2 | Viewed by 2123

Abstract

In order to exploit the functional properties of fresh beetroot all year round, maintaining the health-benefiting compounds is the key factor. Thirty-six beetroot genotypes were evaluated regarding their content of total dry matter, total phenolic compounds, betalain, nitrate, and total soluble sugars directly [...] Read more.

In order to exploit the functional properties of fresh beetroot all year round, maintaining the health-benefiting compounds is the key factor. Thirty-six beetroot genotypes were evaluated regarding their content of total dry matter, total phenolic compounds, betalain, nitrate, and total soluble sugars directly after harvest and after cold storage periods of one and four months. Samples were collected from two field experiments, which were conducted under organic conditions in Southwestern Germany in 2017 and 2018. The outcome of this study revealed a significant influence of genotype (p < 0.05) on all measured compounds. Furthermore, significant impacts were shown for storage period on total dry matter content, nitrate, and total phenolic compounds. The medians of nitrate content based on the genotypes studied within the experiment ranged between 4179 ± 1267–20,489 ± 2988 mg kg⁻¹ DW (dry weight), and that for the total phenolic compounds varied between 201.45 ± 13.13 mg GAE 100 g⁻¹ DW and 612.39 ± 40.58 mg GAE 100 g⁻¹ DW (milligrams of gallic acid equivalents per 100 g of dry weight). According to the significant influence of the interactions of storage period and genotype on total soluble sugars and betalain, the decrease or increase in the content of the assessed compounds during the cold storage noted to be genotype-specific. Therefore, to benefit beetroots with retained quality for an extended time after harvest, selection of the suitable genotype based on the intended final use is recommended. Full article

(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage)

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18 pages, 2841 KiB

Open AccessArticle

Microwave and Ultrasound Pre-Treatments for Drying of the “Rocha” Pear: Impact on Phytochemical Parameters, Color Changes and Drying Kinetics

by Begüm Önal, Giuseppina Adiletta, Marisa Di Matteo, Paola Russo, Inês N. Ramos and Cristina L. M. Silva

Foods 2021, 10(4), 853; https://doi.org/10.3390/foods10040853 - 14 Apr 2021

Cited by 15 | Viewed by 2445

Abstract

The objective of this research was to evaluate the effect of drying temperature and innovative pre-treatments (i.e., microwave and ultrasound) on “Rocha” pear drying behavior and quality characteristics, such as color, total phenolic content and antioxidant activity. Experiments were carried out with pear [...] Read more.

The objective of this research was to evaluate the effect of drying temperature and innovative pre-treatments (i.e., microwave and ultrasound) on “Rocha” pear drying behavior and quality characteristics, such as color, total phenolic content and antioxidant activity. Experiments were carried out with pear slabs subjected to microwaves (2450 MHz, 539 W, 4 min, microwave oven) and ultrasounds (35 kHz, 10 min, in an ultrasonic bath) as well as control samples. The drying process was conducted in a tray dryer at three different temperatures (50, 55 and 60 °C) and a fixed air velocity of 0.75 m/s. Microwave technology resulted in a higher quality deterioration in dried pear samples compared to those of controls and ultrasound pre-treated samples. The combined application of ultrasound pre-treatment and the higher drying temperature of 60 °C was characterized by the lowest color changes (ΔE = 3.86 ± 0.23) and higher preservation of nutritional parameters (total phenolic content, TPC = 345.60 ± 8.99; and antioxidant activity, EC₅₀ = 8.80 ± 0.34). The drying characteristics of pear fruits were also analyzed by taking into account empirical models, with the Page model presenting the best prediction of the drying behavior. In conclusion, ultrasound application is a promising technology to obtain healthy/nutritious dried “Rocha” pear snacks as dietary sources for consumers. Full article

(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage)

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13 pages, 4558 KiB

Open AccessArticle

Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles

by Jun-Jie Xing, Dong-Hui Jiang, Zhen Yang, Xiao-Na Guo and Ke-Xue Zhu

Foods 2021, 10(4), 844; https://doi.org/10.3390/foods10040844 - 13 Apr 2021

Cited by 6 | Viewed by 2886

Abstract

Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70% or 90%) and treatment time (5–32 [...] Read more.

Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70% or 90%) and treatment time (5–32 min) on the total plate count (TPC), the shelf-life, and qualities of FWN were investigated. The results showed that HCD reduced the initial microbial load on the fresh noodles and extended the shelf-life up to 14–15 days under refrigeration temperature (10 °C). A 1.39 log₁₀ CFU/g reduction for the initial TPC was achieved after HCD treatment at the temperature of 60 °C and RH of 90%. HCD with higher RH had a more positive influence on quality improvement. The L* values, the apparent stickiness, and the cooking properties of the noodle body were improved by HCD while good sensory and texture quality of noodles were still maintained after the dehydration process. Full article

(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage)

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20 pages, 2067 KiB

Open AccessArticle

Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium

by Lucía Gómez-Limia, Nicolás Moya Sanmartín, Javier Carballo, Rubén Domínguez, José M. Lorenzo and Sidonia Martínez

Foods 2021, 10(4), 790; https://doi.org/10.3390/foods10040790 - 07 Apr 2021

Cited by 10 | Viewed by 2166

Abstract

The effect of canning and the use of different filling media (sunflower oil, olive oil, and spiced olive oil) on oxidation parameters (acidity, peroxide value (PV), and thiobarbituric acid reactive substances (TBARS) index), antioxidant capacity, and total phenol and vitamin E contents in [...] Read more.

The effect of canning and the use of different filling media (sunflower oil, olive oil, and spiced olive oil) on oxidation parameters (acidity, peroxide value (PV), and thiobarbituric acid reactive substances (TBARS) index), antioxidant capacity, and total phenol and vitamin E contents in eels was studied. A preliminary frying treatment caused a decrease in titratable acidity and an increase in TBARS, antioxidant capacity, and vitamin E in the eel muscle. During sterilization, TBARS also increased significantly. The magnitude of the changes depended on the filling medium. Storage also had a significant effect on oxidation parameters in eel muscle and in filling media. After one year of storage, the sunflower oil and canned eels packed in this oil presented higher antioxidant capacity and vitamin E content than olive oil, spiced olive oil, or canned eels packed in these oils. However, the total phenol contents were higher when olive oil or spiced olive oil were used as filling media. Despite the losses, the results show that the canning process and subsequent storage preserved a great part of the antioxidant capacity and vitamin E content of the filling medium, which is of interest to the consumer. Both sunflower oil and olive oil as filling media are of great nutritional interest. Full article

(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage)

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13 pages, 840 KiB

Open AccessArticle

Effect of Crocus sativus L. Stigmas Microwave Dehydration on Picrocrocin, Safranal and Crocetin Esters

by Aarón García-Blázquez, Natalia Moratalla-López, Cándida Lorenzo, M. Rosario Salinas and Gonzalo L. Alonso

Foods 2021, 10(2), 404; https://doi.org/10.3390/foods10020404 - 12 Feb 2021

Cited by 10 | Viewed by 1898

Abstract

The dehydration process is the basis to obtain high quality saffron and to preserve it for a long time. This process modifies saffron’s main metabolites that define its quality, and are responsible for the characteristic color, taste, and aroma of the spice. In [...] Read more.

The dehydration process is the basis to obtain high quality saffron and to preserve it for a long time. This process modifies saffron’s main metabolites that define its quality, and are responsible for the characteristic color, taste, and aroma of the spice. In this work, the effect of microwave dehydration on saffron main metabolites (picrocrocin, safranal and crocetin esters) from Crocus sativus L. stigmas at three determinate powers and different time lapses was evaluated. The results showed that this dehydration process obtained similar or lower crocetin esters content, and after three months of storage, higher concentration was shown in treatments at 440 W for 36 s, 55 s, and 73 s; at 616 W for 90 s; and at 800 W for 20 s. Picrocrocin content was lower and safranal content was higher in all treatments compared to the control both before and after storage. Regarding to commercial quality, microwave dehydration obtained Category I of saffron according to International Standard Organization (ISO) 3632. After three months of storage, treatments at 616 W for 83 s and 800 W for 60 s obtained lower categories. The results obtained suggest that microwave dehydration is a suitable process for obtaining high quality saffron, 800 W with 6 lapses of 20 s being the best conditions studied. Full article

(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage)

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15 pages, 7405 KiB

Open AccessArticle

Influence of Refrigerated Storage on Water Status, Protein Oxidation, Microstructure, and Physicochemical Qualities of Atlantic Mackerel (Scomber scombrus)

by Rong Lin, Shasha Cheng, Siqi Wang, Mingqian Tan and Beiwei Zhu

Foods 2021, 10(2), 214; https://doi.org/10.3390/foods10020214 - 21 Jan 2021

Cited by 8 | Viewed by 2079

Abstract

Moisture migration, protein oxidation, microstructure, and the physicochemical qualities of Atlantic mackerel during storage at 4 °C and 0 °C were explored in this study. Three proton components were observed in mackerel muscle using low-field nuclear magnetic resonance relaxation, which were characterized as [...] Read more.

Moisture migration, protein oxidation, microstructure, and the physicochemical qualities of Atlantic mackerel during storage at 4 °C and 0 °C were explored in this study. Three proton components were observed in mackerel muscle using low-field nuclear magnetic resonance relaxation, which were characterized as bound water, immobilized water, and lipid. The relaxation peak of immobilized water shifted to a shorter relaxation time and its intensity decreased with the proceeding of the storage process. T₁ and T₂ weighted images obtained by magnetic resonance imaging showed a slightly continuous decrease in the intensity of water. The significant decrease in sulfhydryl (SH) content and the increase in carbonyl group (CP) content, disulfide bond content, and hydrophobicity revealed the oxidation of protein during storage. The contents of α-helixes in proteins decreased while that of random coils increased during storage, which suggested changes in the secondary structure of mackerel protein. The storage process also caused the contraction and fracture of myofibrils, and the granulation of endolysin protein. In addition, the drip loss, total volatile basic nitrogen (TVB-N), thiobarbituric acid-reactive substances (TBARS) value, and b* value increased significantly with the storage time. Full article

(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage)

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21 pages, 8991 KiB

Open AccessArticle

Optimization of the Effect of Pineapple By-Products Enhanced in Bromelain by Hydrostatic Pressure on the Texture and Overall Quality of Silverside Beef Cut

by Diana I. Santos, Maria João Fraqueza, Hugo Pissarra, Jorge A. Saraiva, António A. Vicente and Margarida Moldão-Martins

Foods 2020, 9(12), 1752; https://doi.org/10.3390/foods9121752 - 26 Nov 2020

Cited by 21 | Viewed by 5710

Abstract

Dehydrated pineapple by-products enriched in bromelain using a hydrostatic pressure treatment (225 MPa, 8.5 min) were added in marinades to improve beef properties. The steaks from the silverside cut (2 ± 0.5 cm thickness and weight 270 ± 50 g), characterized as harder [...] Read more.

Dehydrated pineapple by-products enriched in bromelain using a hydrostatic pressure treatment (225 MPa, 8.5 min) were added in marinades to improve beef properties. The steaks from the silverside cut (2 ± 0.5 cm thickness and weight 270 ± 50 g), characterized as harder and cheaper, were immersed in marinades that were added to dehydrated and pressurized pineapple by-products that corresponded to a bromelain concentration of 0–20 mg tyrosine, 100 g⁻¹ meat, and 0–24 h time, according to the central composite factorial design matrix. Samples were characterized in terms of marination yield, pH, color, and histology. Subsequently, samples were cooked in a water-bath (80 °C, 15 min), stabilized (4 °C, 24 h), and measured for cooking loss, pH, color, hardness, and histology. Marinades (12–24 h) and bromelain concentration (10–20 mg tyrosine.100 g⁻¹ meat) reduced pH and hardness, increased marination yield, and resulted in a lighter color. Although refrigeration was not an optimal temperature for bromelain activity, meat hardness decreased (41%). Thus, the use of pineapple by-products in brine allowed for the valorization of lower commercial value steak cuts. Full article

(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage)

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20 pages, 5187 KiB

Open AccessArticle

Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives

by Giuseppe Natrella, Graziana Difonzo, Maria Calasso, Giuseppe Costantino, Francesco Caponio and Michele Faccia

Foods 2020, 9(10), 1446; https://doi.org/10.3390/foods9101446 - 12 Oct 2020

Cited by 11 | Viewed by 2505

Abstract

Undesired volatile organic compounds (VOCs) can negatively affect the flavor of fresh food products; especially those characterized by a mild and delicate aroma. Finding connections between chemical and sensory analyses is a useful way to better understand the arising of off-flavors. A study [...] Read more.

Undesired volatile organic compounds (VOCs) can negatively affect the flavor of fresh food products; especially those characterized by a mild and delicate aroma. Finding connections between chemical and sensory analyses is a useful way to better understand the arising of off-flavors. A study was conducted on stracciatella; a traditional Italian cream cheese that is emerging on international markets. Samples were prepared by adding two different preservatives (alone or combined): sorbic acid and an olive leaf extract. Their influence on flavor preservation during refrigerated storage was investigated by chemical, microbiological and sensory analyses. A strong change of the VOC profile was ascertained after 8 days in the control cheese and in the sample added with leaf extract alone. The samples containing sorbic acid, alone or in combination with leaf extract, gave the best chemical and sensory results, demonstrating a significant shelf-life extension. In particular, these samples had lower concentrations of undesired metabolites, such as organic acids and volatiles responsible for off-flavor, and received better scores for odor and taste. Ex and Ex-So samples had significantly higher antioxidant activity than Ctr and So throughout the entire storage period, and the color parameter shows no differences among samples taken on the same day. The use of the olive leaf extract, at the concentration tested, seemed to be interesting only in the presence of sorbic acid due to possible synergic effect that mainly acted against Enterobacteriaceae. Full article

(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage)

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19 pages, 1376 KiB

Open AccessArticle

Free Amino Acids and Biogenic Amines in Canned European Eels: Influence of Processing Step, Filling Medium and Storage Time

by Lucía Gómez-Limia, Roxana Cutillas, Javier Carballo, Inmaculada Franco and Sidonia Martínez

Foods 2020, 9(10), 1377; https://doi.org/10.3390/foods9101377 - 29 Sep 2020

Cited by 15 | Viewed by 2758

Abstract

This study evaluated the effects of the canning process and different filling media on the free amino acid and biogenic amine contents of eels. The main free amino acids were histidine, taurine and arginine, which constituted 72% of the free amino acids in [...] Read more.

This study evaluated the effects of the canning process and different filling media on the free amino acid and biogenic amine contents of eels. The main free amino acids were histidine, taurine and arginine, which constituted 72% of the free amino acids in raw eels. All steps in the canning process significantly altered the free amino acid content of eels, relative to raw samples. The changes were influenced by the step, the composition of the frying or filling medium and the storage time. The biogenic amine contents were very low in all samples. Histamine was not detected in either raw eels or canned eels. The highest values were obtained for 2-phenylethylamine. The step of the canning process, the composition of the frying or filling medium and storage time also determined the changes in the biogenic amine contents. The biogenic amines indices were low, indicating the good quality of canned eels. Full article

(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage)

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10 pages, 954 KiB

Open AccessCommunication

Heat- and Ultrasound-Assisted Aqueous Extraction of Soluble Carbohydrates and Phenolics from Carob Kibbles of Variable Size and Source Material

by Chrystalla Antoniou, Angelos Kyratzis, Youssef Rouphael, Stelios Stylianou and Marios C. Kyriacou

Foods 2020, 9(10), 1364; https://doi.org/10.3390/foods9101364 - 25 Sep 2020

Cited by 13 | Viewed by 3016

Abstract

Aqueous extraction of carob kibbles is the fundamental step in the production of carob juice and carob molasses. Improving the theoretical yield in sugars during organic solvent-free aqueous extraction is of prime interest to the food industry. Collateral extraction of phenolics, however, must [...] Read more.

Aqueous extraction of carob kibbles is the fundamental step in the production of carob juice and carob molasses. Improving the theoretical yield in sugars during organic solvent-free aqueous extraction is of prime interest to the food industry. Collateral extraction of phenolics, however, must be monitored as it influences the sensory and functional profile of carob juice. We presently examined the impact of source material, kibble size, temperature, and duration on the efficiency of extracting sugars and phenolics aqueously by conventional heat-assisted (HAE) and ultrasound-assisted (UAE) methods. Source material was the most influential factor determining the concentration of phenolics extracted by either method. Source material also influenced the relative proportions of sucrose, glucose, and fructose, which may impact the perceived sweetness of the juice. Kibble size (medium size M = 9–13 mm; powder size P = 1–4 mm) was more influential with UAE than HAE for both sugars and phenolics but was rendered less influential with prolonged UAE duration. Increasing HAE temperature (from 25 °C to 75 °C) favored the extraction of phenolics over sugars; however, prolonging extraction at 25 °C improved sugar yield without excessive yield in phenolics. Disproportionate extraction of phenolics over sugars limits the use of heat-assisted extraction to improve sugar yield in carob juice production and may shift the product’s sensory profile toward astringency. Prolonged extraction at near ambient temperature can, however, improve sugar yield, keeping collateral extraction of phenolics low. Ultrasound agitation constitutes an effective means of extracting sugars from powder-size kibbles. Industrial application of both methodologies depends on the targeted functional and sensory properties of carob juice. Full article

(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage)

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13 pages, 1235 KiB

Open AccessArticle

Effect of Prior Chilling Period and Alga-Extract Packaging on the Quality of a Canned Underutilised Fish Species

by Santiago P. Aubourg, Marcos Trigo, Beatriz Martínez and Alicia Rodríguez

Foods 2020, 9(9), 1333; https://doi.org/10.3390/foods9091333 - 21 Sep 2020

Cited by 13 | Viewed by 2809

Abstract

The effect of a prior chilling period and an alga extract packaging on the quality of a canned underutilised mackerel species (Scomber colias) was investigated. For this different chilling times (0, 4 and 9 days) were taken into account and three [...] Read more.

The effect of a prior chilling period and an alga extract packaging on the quality of a canned underutilised mackerel species (Scomber colias) was investigated. For this different chilling times (0, 4 and 9 days) were taken into account and three concentrations of aqueous extracts of the macroalga Fucus spiralis were tested in a brine-packaging medium. Chemical changes related to quality were analysed after 3 months of canned storage. A substantial increase (p < 0.05) in free fatty acid content was observed in canned fish by increasing the chilling time; however, alga extract presence in the packaging medium led to decreased mean values. Concerning lipid oxidation development, an increased chilling time led to higher values (p < 0.05) of thiobarbituric acid index and fluorescent compounds formation; remarkably, an increased presence of alga extract led to a higher (p < 0.05) peroxide retention and lower (p < 0.05) fluorescent compounds content. Average colour L* and a* values showed a decrease and an increase, respectively, with chilling time; however, such changes were minimised with the alga extract content in the packaging system. Trimethylamine content revealed a marked increase as a result of the sterilisation step, but no influence (p > 0.05) of the chilling time or the alga-packaging medium could be implied. Full article

(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage)

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12 pages, 2272 KiB

Open AccessArticle

Monitoring the Processing of Dry Fermented Sausages with a Portable NIRS Device

by Alberto González-Mohino, Trinidad Pérez-Palacios, Teresa Antequera, Jorge Ruiz-Carrascal, Lary Souza Olegario and Silvia Grassi

Foods 2020, 9(9), 1294; https://doi.org/10.3390/foods9091294 - 14 Sep 2020

Cited by 12 | Viewed by 3747

Abstract

This work studies the ability of a MicroNIR (VIAVI, Santa Rosa, CA) device to monitor the dry fermented sausage process with the use of multivariate data analysis. Thirty sausages were made and subjected to dry fermentation, which was divided into four main stages. [...] Read more.

This work studies the ability of a MicroNIR (VIAVI, Santa Rosa, CA) device to monitor the dry fermented sausage process with the use of multivariate data analysis. Thirty sausages were made and subjected to dry fermentation, which was divided into four main stages. Physicochemical (weight lost, pH, moisture content, water activity, color, hardness, and thiobarbiruric reactive substances analysis) and sensory (quantitative descriptive analysis) characterizations of samples on different steps of the ripening process were performed. Near-infrared (NIR) spectra (950–1650 nm) were taken throughout the process at three points of the samples. Physicochemical data were explored by distance to K-Nearest Neighbor (K-NN) cluster analysis, while NIR spectra were studied by partial least square–discriminant analysis; before these models, Principal Component Analysis (PCA) was performed in both databases. The results of multivariate data analysis showed the ability to monitor and classify the different stages of ripening process (mainly the fermentation and drying steps). This study showed that a portable NIR device (MicroNIR) is a nondestructive, simple, noninvasive, fast, and cost-effective tool with the ability to monitor the dry fermented sausage processing and to classify samples as a function of the stage, constituting a feasible decision method for sausages to progress to the following processing stage. Full article

(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage)

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13 pages, 1837 KiB

Open AccessArticle

Changes of the Aroma Composition and Other Quality Traits of Blueberry ‘Garden Blue’ during the Cold Storage and Subsequent Shelf Life

by Xiaoxue Yan, Jun Yan, Siyi Pan and Fang Yuan

Foods 2020, 9(9), 1223; https://doi.org/10.3390/foods9091223 - 02 Sep 2020

Cited by 16 | Viewed by 3047

Abstract

The changes of volatile composition and other quality traits of blueberry during postharvest storage were investigated. Blueberries were packaged in vented clam-shell containers, and stored at 0 °C for 0, 15 and 60 days, followed by storage at room temperature (25 °C) for [...] Read more.

The changes of volatile composition and other quality traits of blueberry during postharvest storage were investigated. Blueberries were packaged in vented clam-shell containers, and stored at 0 °C for 0, 15 and 60 days, followed by storage at room temperature (25 °C) for up to 8 days for quality evaluation. The firmness, pH, and total soluble solids increased by 8.42%, 8.92% and 42.9%, respectively, after 60 days of storage at 0 °C. Titratable acidity decreased 18.1% after 60 days of storage at 0 °C. The volatile change was monitored using headspace–solid-phase microextraction–gas chromatography–quadrupole time-of-flight–mass spectrometry (HS-SPME-TOF-MS) and off-odor was evaluated by sensory panel. Volatile compounds generally showed a downward trend during cold storage. However, the subsequent shelf life was the most remarkable period of volatile change, and was represented by the strong fluctuation of ethyl acetate and the rapid decrease of terpenoids. Extending storage from 15 to 60 days under cold condition still resulted in an acceptable odor. However, subsequent storage at higher temperature resulted in a quick deterioration in sensory acceptability. The results proved that cold storage was a reliable way to maintain the quality of blueberry, and flavor deterioration during subsequent shelf life was more fatal to the blueberry flavor. Full article

(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage)

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14 pages, 2749 KiB

Open AccessArticle

Influence of Electron Beam Irradiation on the Moisture and Properties of Freshly Harvested and Sun-Dried Rice

by Lihong Pan, Jiali Xing, Xiaohu Luo, Yanan Li, Dongling Sun, Yuheng Zhai, Kai Yang and Zhengxing Chen

Foods 2020, 9(9), 1139; https://doi.org/10.3390/foods9091139 - 19 Aug 2020

Cited by 13 | Viewed by 2319

Abstract

Moisture content is an important factor that affects rice storage. Rice with high moisture (HM) content has superior taste but is difficult to store. In this study, low-dose electron beam irradiation (EBI) was used to study water distribution in newly harvested HM (15.03%) [...] Read more.

Moisture content is an important factor that affects rice storage. Rice with high moisture (HM) content has superior taste but is difficult to store. In this study, low-dose electron beam irradiation (EBI) was used to study water distribution in newly harvested HM (15.03%) rice and dried rice (11.97%) via low-field nuclear magnetic resonance (LF-NMR). The gelatinization, texture and rheological properties of rice and the thermal and digestion properties of rice starch were determined. Results showed that low-dose EBI could change water distribution in rice mainly by affecting free water under low-moisture (LM) conditions and free water and bound water under HM conditions. HM rice showed smooth changes in gelatinization and rheological properties and softened textural properties. The swelling power and solubility index indicated that irradiation promoted the depolymerization of starch chains. Overall, low-dose EBI had little effect on the properties of rice. HM rice showed superior quality and taste, whereas LM rice exhibited superior nutritional quality. This work attempted to optimize the outcome of the EBI treatment of rice for storage purposes by analyzing its effects. It demonstrated that low-dose EBI was more effective and environmentally friendly than other techniques. Full article

(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage)

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