Physicochemical Quality Characteristics Research Articles

Effect of addition of yeasts and enzymes during fermentation on physicochemical quality of fine aroma cocoa beans

Theobroma cacao is a recognized crop worldwide within the market for raw materials or processed products. Cocoa beans quality, industrial transformation and health benefits have been widely studied, but there are few studies on the fermentation process and even less on Ecuadorian cacao. In Latin America, this crop plays a very important role from an ecological and social viewpoint. Production is usually carried out by local farmers who also perform the natural fermentation of the beans, without specific management, which represents a challenge in terms of reliability and batch-to-batch homogeneity. This drawback can be effectively addressed by controlling the fermentation conditions. In addition, certain enzymes have the potential to improve the fermentation process. The aim of this work was to study the effect of using yeasts and/or enzymes during fermentation on the physicochemical quality characteristics of cocoa beans. Two trials were carried out, the first used yeasts (Saccharomyces cerevisiae), with and without molasses, and the second used enzymes (Polyphenoloxidase and Pectintranseliminase). During the fermentation process there was not external temperature control, although cocoa beans mass temperature was assessed. After the assay, the cutting test and physicochemical variables (percentage of testa, testa and cotyledon pH, moisture, ash, acidity, protein and fat contents) were evaluated. The yeasts trial stood out as the most favorable option, showing better fermentation in the cutting test, a slight increase in protein content and lower moisture. The inclusion of enzymes in the trials resulted in higher fermentation temperatures and fat content of the beans, but the samples showed lower fermentation percentage, higher moisture and mold presence, as enzymes make it difficult to completely dry the samples. It can be concluded that the addition of yeasts and/or enzymes influences fermentation and could improve the process in order to obtain high quality cocoa beans.

Insight into the Relationship between the Causes of Off-Odour and Microorganism Communities in Xuanwei Ham.

To expound on the correlation between the microorganism communities and the formation of off-odour in Xuanwei ham, the microorganism communities and volatile compounds were investigated in the biceps femoris (BF) and semimembranosus (SM) of Xuanwei ham with different quality grades (normal ham and spoiled ham). The single molecule real-time sequencing showed that differential bacteria and fungi were more varied in normal hams than in spoiled hams. Headspace solid-phase microextraction-gas chromatography (HS-SPME-GC-MS) results indicated that aldehydes and alcohols were significantly higher in spoiled hams than those in normal hams (p < 0.05). The off-odour of spoiled hams was dominated by ichthyic, malodourous, sweaty, putrid, sour, and unpleasant odours produced by compounds such as trimethylamine (SM: 13.05 μg/kg), hexanal (BF: 206.46 μg/kg), octanal (BF: 59.52 μg/kg), methanethiol (SM: 12.85 μg/kg), and valeric acid (BF: 15.08 μg/kg), which are positively correlated with Bacillus cereus, Bacillus subtilis, Bacillus licheniformis, Pseudomonas sp., Aspergillus ruber, and Moraxella osloensis. Furthermore, the physicochemical property and quality characteristics results showed that high moisture (BF: 56.32 g/100 g), pH (BF: 6.63), thiobarbituric acid reactive substances (TBARS) (SM: 1.98 MDA/kg), and low NaCl content (SM: 6.31%) were also responsible for the spoilage of hams with off-odour. This study provided a deep insight into the off-odour of Xuanwei ham from the perspective of microorganism communities and a theoretical basis for improving the flavour and overall quality of Xuanwei hams.

Manufacturing Low-Fat Processed Cheese Using Chickpea Proteins as a Fat Substitute and Studying Its Physicochemical, Rheological, and Sensory Quality Characteristics

Background: Manufacturing processed cheese has many advantages compared to natural cheese because the cost of refrigeration is lower during storage and transportation, and maintaining improved quality with minimal changes in the characteristics of the cheese during storage. It is possible to produce cheese with different intensity in flavor, functionality, and characteristics for different applications. Methods: This study was carried out in the laboratories of the College of Food Sciences, department of dairy science and technology at Al-Qasim green university, where full-fat cheddar cheese was mixed with full-fat soft cheese and used in the manufacture of cooked cheese treated with positive control + C, as well as mixing full-fat cheddar cheese with low-fat soft cheese to manufacture low-fat processed cheese, the negative control treatment was treated C-. Full-fat cheddar cheese was mixed with soft, low-fat cheese, with the addition of chickpea proteins as a fat replacers, with addition rates of 1.5, 3, and 4.5%, represented by treatments T3, T2, and T1, respectively. Results: The chemical tests included estimating the percentage of moisture, protein, fat, ash, carbohydrates, and total acidity, in addition to estimating the pH, while the rheological tests included hardness, adhesion, and springiness. A sensory evaluation of processed cheese parameters was also conducted. The results showed that the replacement treatments were characterized by a lower moisture content and protein percentage than the negative control treatment and close to the positive control treatment. The percentages of carbohydrates, ash, and acidity also increased in the replacement treatments, but the percentage of fats and pH decreased.

Maturation and antioxidant activity of 'Giombo' and 'Rama Forte' persimmons produced in the Brazilian semiarid.

The objective of this work was characterizing persimmons of the 'Giombo' and 'Rama Forte' cultivars harvested at different ripening stages in the Brazilian semiarid. Fruits were harvested at three ripening stages - green, semi-ripe and ripe - then evaluated for the following characteristics: fruit weight and diameter, skin and pulp color, fruit firmness, pulp pH, soluble solids content, titratable acidity, SSC/TA ratio, total soluble sugars, reducing sugars, astringency index, and the contents of tannin, vitamin C, carotenoid, β-carotene, and total extractable polyphenols. Also, total antioxidant activity by the DPPH and ABTS methods and pectin methylesterase, and polygalacturonase enzyme activities were evaluated. Two experiments were carried out in a completely randomized design, one for each cultivar, with treatments consisting of different stages of maturation, with five replications of three fruits each. Data were submitted to analysis of variance and the differences between the means were compared using the Tukey test at 5% probability. Fruit firmness and soluble solids content did not vary between maturation stages for any of the cultivars. However, the skin color index increased with advancing maturation for both 'Giombo' and 'Rama Forte'. The astringency index, the content of total extractable polyphenols, soluble tannins and the antioxidant capacity were lower in fruits harvested at the ripe stage, for both cultivars. It can be concluded that persimmons of the 'Giombo' and 'Rama Forte' cultivars present better physicochemical quality characteristics when harvested when ripe, with a totally yellow skin.

Influence of buckwheat flour on the quality characteristics of Fatayer (pastry with zahter mixture)

In this study, the effect of the use of buckwheat flour on some quality characteristics of Fatayer which is a bakery product containing breakfast Zahter mixture as a top filling material and traditionally produced in Syria was investigated. The effect of buckwheat flour in different proportions on the physicochemical, textural, and sensory quality characteristics of Fatayer was investigated. In the study, 5 different types of Fatayers were produced with buckwheat flour ratios of 0, 30, 50, 70 and 100 % (g/g). The Fatayer produced with 100 % (g/g) wheat flour was used as a control. As the buckwheat content of Fatayers increased, the moisture content decreased from 26.61 to 14.92 % (w.b.), the fat content increased from 18.66 to 20.17 % (d.b.), and the weight loss decreased from 17.16 to 14.74 % (g/g) . The increase in the buckwheat flour ratio decreased the diameter (mm) and thickness (mm) of the Fatayers. It was observed that the increase in the buckwheat flour ratio causes an increase in hardness, flexibility, gumminess, chewiness and elasticity values, and a decrease in stickiness values. The sensory appearance, shape, color, hardness/softness, taste, smell, fragility, internal structure, chewiness and general acceptability scores of the pastries were detected in the ranges of 2.50-7.50, 2.30-7.70, 2.5-7.70, 2.30-8.40, 2.40-7.80, 4.30-7.30, 4.00-6.80, 3.40-7.60, 3.30-8.40 and 3.00-7.66, respectively. Considering the sensory properties of the samples, it was seen that the addition of 30% buckwheat flour was close to the control sample in terms of general acceptability. Considering the optimum chemical, physical, textural and sensory properties, it has been revealed that up to 50 % (g/g) Buckwheat flour can be used in the Fatayer formula.

Changes provoked by altitudes and cooking methods in physicochemical properties, volatile profile, and sensory characteristics of yak meat

The present study aimed to shed light on the effects of altitudes and three cooking methods (boiling, steaming, and roasting) on the physicochemical quality, volatile profile, and sensorial characteristics of yak meat. Composite meat samples were prepared to represent each cooking method and altitude level from the longissimus thoracis et lumborum (LTL) muscle of nine yaks. The techniques employed were gas chromatography-mass spectrometry (GC–MS) and electronic nose (E-nose) along with chemometrics analysis to study the changes occurring in yak volatile profile, and TBARS measurement in lipid oxidation during cooking. Among the cooking methods, boiling and steaming exhibited higher protein and fat content while lower volatile compound contents. Additionally, roasted yak meat received the highest sensory scores, along with decreased L*-values, while elevated a*- and b*-values, and tenderness. A total of 138 volatile compounds were detected, and among them, 36 odorants were identified as odor-active compounds in cooked yak meat. It is evidenced that low-altitude yak presented more complex and richer flavor profiles than high-altitude ones. Moreover, yak meat from low- and high-altitude was classified into two groups by an electronic nose (E-nose) owing to distinct flavor characteristics. Overall, roasted yak meat originating from low altitudes tends to be more popular from a sensory perspective.

Microbiological and physicochemical characterization of a traditionally fermented corn product: "Champús"

Background: Many native fermented foods in Latin America are made by indigenous communities through processes that preserve their traditions. Among these products is champús, a fermented drink or dessert native to Colombia, Ecuador, and Peru. It has a characteristic flavor between sweet and sour with a low alcohol content, is made from cereals such as corn, wheat, or a mixture of these, and can include fruits and spices.Objectives: This research evaluated the microbiological, physicochemical, and sensory quality characteristics of champús to revalue the consumption of traditional foods.Methods: For this purpose, the microbiological safety criteria, fermenting microorganisms, and physicochemical and sensory parameters were evaluated for two batches of champús prepared by five producers and taking samples at different stages. Results: It was found that the average temperature and relative humidity for processing were between 16.5 ± 2.56 °C and 61.6 ± 9.14 %, respectively, and the products exceeded microbiological criteria such as total coliforms and some microbiological criteria forEscherichia coli and Staphylococcus aureus. There was also a high prevalence of lactic acid bacteria and yeasts throughout the process, with the occurrence of the genera Weissella, Leuconostoc, and Lactobacillus. The presence of organic acids (lactic, acetic, and propionic) and ethanol was evidenced. Champús seems to be a source of calcium, phosphorus, and free amino acids. Conclusions: This information provides a basis to propose improvement plans for small producers and, at the same time, to conduct more detailed studies on the native microbiota of champús.

Physicochemical quality characteristics of foremilk and hindmilk from native and crossbred dairy goats in a semi‐intensive production system

The focus of this study was to investigate how the relative levels of physicochemical compositions in foremilk and hindmilk change during lactation and how they differed in relation to environmental factors and the offspring and maternal factors (including genotype, parity, offspring sex, birth type, flock, and year) that might influence these changes. The effects of these compositional changes on functional and health during lactation were then assessed. In conclusion, the effects of environmental factors on the physicochemical components of foremilk and hindmilk varied throughout lactation, and it is highly likely that these changes reflect the changing requirements of the mother and the growing offspring.

ឥទ្ធិពលនៃការបន្ថែមម្សៅណែមទៅលើគុណភាពរូបគីមី និងលក្ខណៈទូទៅរបស់ណែមសាច់ជ្រូក

Fermented pork (pork Nem) is a popular processed product among Cambodian people. Fermented pork is made from pork, pork skin, sugar, salt, garlic, chili, ginger, and Nem powder, which are thoroughly mixed and fermented. In the process of making fermented pork, substances such as nitrate and nitrite were added as main ingredients to maintain the pink color of Nem and get a better taste compared to products that did not add these substances. This research aims to study the effect of starch addition on the physicochemical quality and sensory characteristics (color, smell, taste, and appearance) of fermented pork and determine the suitable amount of starch that can enhance the physicochemical quality and sensory characteristics of fermented pork. The research was carried out using Completely Randomized Design, involving 3 treatments (T) and 9 replications. T1 used 1% of the Nem powder, T2 had 2% of the powder, and T3 had 3% of the powder. Parameters such as water activity, hydrogen potential (pH), ash content, moisture content, and the sensory characteristics (color, smell, taste, and appearance) of fermented pork were measured and analyzed. The results showed that adding different amounts of starch had little effect on the physical, chemical, and general characteristics of the fermented pork. Water activity, ash content, and moisture content were not significantly different. The pH levels of all treatments fluctuated during fermentation, which affected the sensory characteristics of the fermented pork. Regarding the appearance and taste, the first treatment (1% of starch) was found to have the highest score in relation to the sour taste of fermented pork. Therefore, this experiment showed that starch addition should not be used by more than 1% of pork, and nitrate powder had an effect on the production of fermented pork.

Response Surface Methodology (RSM) Optimization of Pulsed Electric Field (PEF) Pasteurization Process of Milk-Date Beverage

Milk beverage with added natural sweetener is well appreciated by consumers as a nutritious and healthy product with unique sensorial quality attributes. However, this product requires a suitable pasteurization method without significant impact on the sensorial and physicochemical quality characteristics of the product. This study optimizes the pulsed electric filed (PEF) conditions for the pasteurization of a milk-date beverage with conserved physicochemical quality properties. The effect of process variables, such as pulse off time (20, 30, and 40 μs), number of pulses (20, 50, and 80), powder ratio (10, 15, 20, and 25% w/w), storage time (2, 4, and 6 days), and storage temperature (5, 15, and 25 °C) on the responses of total viable count (TVC), color difference (∆E), pH, and total soluble solids (TSS) was evaluated using the RSM central composite design (CCD). Pulse off time, number of pulses, date powder/milk ratio (w/w), storage time, and storage temperature greatly impacted the microbial and physical properties of the beverage. The optimal conditions for decreasing the microbiological load and physical change of beverages were a pulse off time of 40 μs, number of pulses of 80, and storage temperature of 5 °C for all powder ratios. These variables gave a safe beverage for up to six days. At optimal conditions, the values of pH, TSS, ∆E, and TVC were 7.51, 15.44 °Brix, 18.01, and 0.138 Log 10 CFU/mL, respectively, for the powder ratio of 10% (w/w); 7.66, 18.6 °Brix, 21.46, and 0.284 Log 10 CFU/mL, respectively, for the powder ratio of 15% (w/w); 7.56, 21.52 °Brix, 25.24, and 0.577 Log 10 CFU/mL, respectively, for the powder ratio of 20% (w/w); and 7.2, 24.2 °Brix, 29.34, and 0.741 Log 10 CFU/mL, respectively, for the powder ratio of 25% (w/w).

Quality characteristics of fresh cut apples during storage according to processing steps and browning inhibitor treatment

We examined the changes in the physicochemical quality characteristics and antioxidant activity of fresh-cut Fuji apples (Malus pumila) during processing and storage after treatment with browning inhibitors. The primary aim was to elucidate processing suitability and storability. We observed that in the processing stage of slicing fresh Fuji apples, there were no significant differences in 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging ability and ferric-reducing antioxidant power (FRAP). However, after NaClO treatment, total flavonoid and total polyphenol contents decreased. When freshcut Fuji apples were treated with browning inhibitors and stored at 4°C, the L value and hardness decreased; however, the weight loss rate increased based on the storage period of all fruit groups treated with Citrus unshiu Markovich (CuM), calcium ascorbate (CA), and ascorbic acid (AA). The pH increased after 2 days of storage in 1% CuM and after 6 days of storage in 1% CA; however, no changes in pH were observed during the storage period in 1% AA. The DPPH radical scavenging activity was generally good under storage conditions of 1% AA at 4°C and 1% CA at 20°C. Furthermore, FRAP remained relatively constant under storage conditions of 1% CA. The quality characteristics and antioxidant activity of fresh-cut fruits during processing and storage can be used as basic data for industries. Furthermore, we can gain confidence in quality improvements by improving the production and distribution environment of fresh-cut agricultural products.

Physicochemical characteristics of three potato cultivars grown in different cultivation periods

The composition and properties of potatoes have been comprehensively studied; however, effects of different cultivation periods on these factors remain unclear. Hence, we aim to provide insights for cultivating potatoes with desirable properties by controlling the potato growth time and cultivars. Physico-chemical quality characteristics of three potato cultivars—Chubaek, Superior, and Atlantic—were analysed at different cultivation periods (80, 90, and 100 days). Regardless of cultivation period, total starch and amylose content of the cultivars was as follows: Atlantic > Superior > Chubaek, whereas sucrose and glucose content was in reverse order. The Atlantic cultivar showed the highest dry matter content, whereas Chubaek showed the highest moisture content. In all cultivars, glutamic acid and aspartic acid were the predominant amino acids. Peak viscosity was the highest in Atlantic cultivar and increased as the cultivation period progressed. Final, peak, and breakdown viscosities were positively correlated with starch and amylose content and negatively correlated with glucose, sucrose, and most amino acid content. Hierarchical clustering heatmaps showed that all three cultivars cultivated for 100 days exhibited different patterns from those cultivated for 80 and 90 days. Overall, quality characteristics of the potatoes were more influenced by genetic characteristics than by the cultivation period.

한국 전통재래식 간장과 개량식 간장의 이화학적 품질 특성 및 항산화 활성 비교

In this study, we compared and analyzed the physicochemical quality characteristics and antioxidant activity of Korean traditional Ganjang made from 100% Korean Meju in six provinces in Korea The Ganjang was aged for three years after manufacturing with Korean sun-dried salt of traditional Ganjang AS (Gangwon-do), BS (Gyeonggi-do), CS (Chungcheong-do), DS (Jeolla-do), ES (Gyeongsang-do), FS (Jeju-do), GS (Improved brewed Ganjang marketed by major corporations) and HS (acid hydrolyzed Ganjang). The moisture content was 64.67%∼73.39%, with HS (acid hydrolyzed Ganjang) the highest, and GS (brewed Ganjang) the lowest. The ash content was 13.14%-25.49%, and all samples of Korean traditional soy sauce were higher than those of GS and HS soy sauce. The crude protein content was 3.20% to 6.80% for six types of Korean traditional Ganjang, and 10.97% for GS and 5.54% for HS. The content of crude fat was not measured in the samples of GS and HS. The pH was in the range of 4.19 to 4.96, and all samples showed similar values. The salinity was measured at 15.98% in GS and 14.65% in HS, which is lower than that of Korean traditional Ganjang. The sugar content was the highest at 40.63 Brix% and the lowest at 26.70 Brix%. The acidity of Ganjang was 4.20∼5.85 in Korean traditional Ganjang, showing a difference between samples, and HS 1.86, which was the lowest. The color values lightness of Ganjang was higher in six types of traditional Korean Ganjang than GS and HS. The total phenol contents, DPPH radical scavenging ability, and ABTS radical scavenging ability were higher than those of GS and HS samples in all samples of Korean traditional Ganjang.

Effect of ultrasonic thawing temperature on the quality of quick-frozen small yellow croaker (Larimichthys polyactis) and its possible mechanisms

Thawing temperature is an important factor affecting the thawing quality characteristics of quick-frozen small yellow croakers. The objective of this study was to reveal the effect of ultrasonic-assisted low-temperature (U-LT) thawing on the physicochemical quality and structural characteristics of myofibrillar protein (MPs) of quick-frozen small yellow croakers, and to select the optimal thawing temperature. The results showed that the color difference (ΔE) and total volatile basic nitrogen (TVB-N) value of the small yellow croakers gradually increased with the increase of the temperature (2 °C, 6 °C, 10 °C, 15 °C). Compared with other thawed groups, the thawed sample of U-LT 6 °C (20 kHz, 50 W/L) had the lowest thawing loss (5.44%), cooking loss (7.87%), and thiobarbituric acid-reactive substance (TBARS) value (0.24 mg MDA/kg). Moreover, the MPs obtained by U-LT 6 °C thawing had the highest total sulfhydryl content (107.84 μmol/g protein) and free amino content (275.27 mmol/g), and the proportion of secondary structure was closest to the fresh sample. Therefore, U-LT 6 °C thawing can guarantee less loss in quality of the samples than other thawing methods. Meanwhile, U-LT 6 °C thawing may ensure the quality parameters of the fish by reducing the structural changes of MPs.

Profiling the effects of microwave-assisted and soxhlet extraction techniques on the physicochemical attributes of Moringa oleifera seed oil and proteins

There is a constant search for biomaterials from natural products like plants for food and industrial applications. The work embodied in this report aimed at investigating the effects of microwave-assisted and soxhlet extraction (MAE and SE) techniques on the functional physicochemical quality characteristics of Moringa oleifera seed oil and proteins extracts. M. oleifera ​seeds were ground to fine powders and oil was extracted by microwave-assisted and soxhlet extraction techniques using petroleum ether. Quality attributes including yield percent, moisture content, iodine, saponification, specific gravity, viscosity, pH, thiobarbituric acid, acid and peroxide values were measured. Mineral and vitamin contents, chemical/functional groups, fatty acid (FA) composition, and reducing power of the oil were evaluated. Metabolomics of protein extracted from the defatted powders were analyzed by nuclear magnetic resonance (NMR). M. oleifera ​oil from MAE and SE methods had good yield (34.25 ​± ​0.0%, 28.75 ​± ​0.0%), low moisture content (0.008 ​± ​0.0%, 0.011 ​± ​0.0%), non-drying and unsaturated, moderately saponified, less dense (0.91 ​± ​0.01, 0.92 ​± ​0.02 g mL−1), had Newtonian flow, were weakly acidic, showed good content of FAs, recorded strong potential for long shelf-life, showed stability against oxidative rancidity and enzymatic hydrolysis, had very rich deposits of micro- and macro-nutrients as well as water-soluble and lipid-soluble vitamins, and functional groups in the oil were reflective of its content of long- and medium-chain triglycerides (LCT and MCT). Monounsaturated and saturated fatty acids (MUFA and SFA) were detected and the oil has excellent ferric ion reducing power. NMR metabolomic assay revealed the presence of nine essential amino acids (EAAs) in the protein extract. MAE technique is a feasible and acceptable alternative for high throughput extraction of ​M. oleifera ​oil with high yield and excellent quality attributes. The study revealed that MAE did not impart any remarkable advantage(s) on the physicochemical properties of ​M. oleifera ​seed oil and protein compared to SE technique.

Quality of Honey Imported into the United Arab Emirates.

This study was performed to assess the physicochemical quality characteristics of honey imported by the United Arab Emirates (UAE) via Dubai ports between 2017 and 2021. There were 1330 samples analyzed for sugar components, moisture, hydroxymethylfurfural (HMF) content, free acidity, and diastase number. Of the honey tested, 1054 samples complied with the Emirates honey standard, but 276 (20.8%) did not; this was due to non-compliance with one or more quality parameters, thus suggesting some level of adulteration, improper storage or inappropriate heat treatment. For the non-compliant samples, the average values of sucrose content ranged from 5.1 to 33.4%; the sum of glucose and fructose ranged from 19.6 to 88.1%; the moisture content varied from 17.2 to 24.6%; the HMF occurred in a range from 83.2 to 663.0 mg/kg, and the acidity varied from 52 to 85 meq/kg. The non-compliant honey samples were grouped according to their country of origin. India was shown to be the country having the highest percentage of non-compliant samples at 32.5% and Germany had the lowest at 4.5%. This study emphasized that the inspection of honey samples traded internationally should involve physicochemical analysis. A comprehensive inspection of honey at the Dubai ports should reduce incidents of adulterated products being imported.

Impact of vegetable fat on the sensory and physicochemical quality characteristics of chevon sausage

Goat fat forms unstable emulsions in making sausages and pork fat may be added however, Muslims have restrictions on ingesting pork. This study attempts to investigate the effect of plant-based fat (corn oil, palm oil, and margarine) on the sensory and physicochemical properties of chevon sausage. The moisture content, crude fat, saturated fat, ash, crude protein, and cooking loss of the three different sausage formulations were evaluated. Fifty consumers evaluated the sensory acceptability in terms of color, aroma, taste, texture, and overall acceptability. The most preferred sausage was subjected to microbiological and porcine DNA test. Saturated fat levels in corn oil, palm oil, and margarine, were 3.68%, 6.76%, and 4.41%, respectively. Among the treatments, the chevon sausage prepared with corn oil exhibited the least cooking loss. Although all treatments were rated between like moderately and like very much, the taste of chevon sausage prepared with palm oil was judged to be less appealing than the sausage with corn oil. With regards to proximate composition and sensory acceptability in terms of color and aroma, the results for the three treatments were comparable. The microbiological results showed that the chevon sausage with corn oil is safe to eat within 54 days if stored at -18 °C and the sausage is free from porcine DNA. The fatty acid composition of chevon sausage formulated with pre-emulsified corn oil is characterized by its high content of palmitic acid (16.21%), stearic acid (8.51%), oleic acid (28.31%), and linoleic acid (43.55%).

Analysis of the Physicochemical Quality Characteristics of Korean Triticale by Cultivars and Grain-Processing Types

Hong-Sik Kim, Hyun-Joo Kim, Yougeun Oh, Hye-Young Park, Hye Sun Choi, Jiyoung Park, and Eun-Yeong Sim. Journal of the Korean Society of Food Science and Nutrition 2022;51:1194-204. https://doi.org/10.3746/jkfn.2022.51.11.1194

Tea-Soybean Intercropping Improves Tea Quality and Nutrition Uptake by Inducing Changes of Rhizosphere Bacterial Communities.

The positive aspects of the tea plant/legume intercropping system draw attention to the Chinese tea industry for its benefit for soil fertility improvement with low fertilizer input. However, limited information exists as to the roles of intercropped legumes in the rhizosphere microbiome and tea quality. Hereby, soybean was selected as the intercropped plant to investigate its effect on bacterial communities, nutrient competition, tea plant development, and tea quality. Our data showed that intercropped soybean boosted the uptake of nitrogen in tea plants and enhanced the growth of young tea shoots. Nutrient competition for phosphorus and potassium in soil existed between soybeans and tea plants. Moreover, tea/soybean intercropping improved tea quality, manifested by a significantly increased content of non-ester type catechins (C, EGC, EC), total catechins and theanine, and decreased content of ester type catechins (EGCG). Significant differences in rhizobacterial composition were also observed under different systems. At the genus level, the relative abundance of beneficial bacteria, such as Bradyrhizobium, Saccharimonadales and Mycobacterium, was significantly increased with the intercropping system, while the relative abundance of denitrifying bacteria, Pseudogulbenkiania, was markedly decreased. Correlation analysis showed that Pseudogulbenkiania, SBR1031, and Burkholderiaceae clustered together showing a similar correlation with soil physicochemical and tea quality characteristics; however, other differential bacteria showed the opposite pattern. In conclusion, tea/soybean intercropping improves tea quality and nutrition uptake by increasing the relative abundance of beneficial rhizosphere bacteria and decreasing denitrifying bacteria. This study strengthens our understanding of how intercropping system regulate the soil bacterial community to maintain the health of soils in tea plantations and provides the basis for replacing chemical fertilizers and improving the ecosystem in tea plantations.

A Comparative Study between Vis/NIR Spectroradiometer and NIR Spectroscopy for the Non-Destructive Quality Assay of Different Watermelon Cultivars

In light of the great technological progress in non-destructive quality detection methods, sweetness is no longer the essential parameter in evaluating watermelon quality. There is an aspiration to determine physicochemical quality characteristics to enable us to select the best cultivars, agricultural practices, and harvest dates. In the present work, three different watermelon cultivars (Lady, Galander, and Style) were harvested at three consecutive harvest times. Two pieces were taken from each watermelon sample, one from the middle (part A) and the other from the ends (part B), to track the intensity of quality parameters inside the watermelon. Parts A and B were subjected to Vis/NIR spectroradiometer (475:1075 nm), near-infrared spectroscopy (NIRS) (950:1650 nm), and high-performance liquid chromatography to assess the physicochemical quality. Calibration and prediction models were conducted using partial least squares regressions (PLS). The results indicated that the harvesting time significantly influenced the color and chemical parameters. Quality parameters concentrations markedly degraded towards late harvest. The highest concentrations of quality parameters were sighted for the middle zone (part A), especially in the Galander cultivar. Spectroradiometer achieved the best coefficient of prediction (R2P) ≃ 0.88 and 0.81 attached with the lowest value of the standard error of prediction (SEP) ≃ 0.03 and 1.06 for chroma (C*) and yellowness index (YI). However, the findings showed the superiority of the NIRS compared to the Vis-NIR method. The highest R2P was achieved by values 0.92, 0.91, 0.90, 0.89, 0.85, and 0.85 for lycopene, total carotenoids, vitamin C, β-carotene, γ-content, and TSS, respectively. It could be concluded that the NIRS has the ability to monitor the maturity development and determine the harvest dates practically and reliably.