Total Free Amino Acid Content Research Articles

Effects of Lactiplantibacillus plantarum with different phenotypic features on the nutrition, flavor, gel properties, and digestion of fermented soymilk

This study evaluated the effects of four previously reported strains of Lactiplantibacillus plantarum (T1, CL80, CSK, and S-1A) with different phenotypic characteristics on the fermentation quality, flavor characteristics, and digestive properties of soy milk. The results showed that all four strains exhibited good gastrointestinal survival and Caco-2 cell adhesion probiotic characteristics. The total free amino acid content of fermented soy milk significantly increased from 27.57 mg/100 g to 41.28 mg/100 g, enriching the soy milk with acidity and increasing the volatile flavor compounds such as acetic acid, decanoic acid, and octanoic acid. The fermentation process effectively reduced the levels of volatile compounds associated with beany off-flavors, including 1-octen-3-ol, 1-nonanol, hexanal, heptanal, 2-octenal, furfural, and trans-2,4-decadienal. The gel texture and rheological analysis indicated that soy milk fermented with the viscous phenotypic strains T1 and CL80 exhibited higher water-holding capacity (95.45%, 93.64%) and apparent viscosity (916.39, 713.78 Pa s). Furthermore, in vitro dynamic digestion demonstrated that soy milk fermented with the viscous phenotypic strains was more easily digested during the gastric phase compared to the non-viscous strains. In the intestinal phase of digestion, soy milk fermented with the ropy phenotypic strains had significantly higher levels of small peptides compared to the non-ropy strains, which facilitated the transfer and absorption of nutrients. This study provides valuable insights into improving the nutritional flavor and digestive properties of soy milk through fermentation using Lactiplantibacillus plantarum strains with different phenotypic characteristics.

Impact of varying levels of pasture allowance on the nutritional quality and functionality of milk throughout lactation

The objective of this study was to examine the impact of increasing proportions of grazed pasture in the diet on the composition, quality, and functionality of bovine milk across a full lactation. Fifty-four spring-calving cows were randomly assigned to 1 of 3 groups (n = 18), blocked on the basis of mean calving date (February 15, 2020 ± 0.8 d), pre-experimental daily milk yield (24.70 ± 3.70 kg), milk solids yield (2.30 ± 0.27 kg), lactation number (3.10 ± 0.13), and economic breeding index (182 ± 19). Raw milk samples were obtained weekly from each group between March and November 2020. Group 1 (GRS) consumed perennial ryegrass and was supplemented with 5% concentrates (dry matter basis); group 2 was maintained indoors and consumed a total mixed ration (TMR) diet consisting of maize silage, grass silage, and concentrates; and group 3 consumed a partial mixed ration diet (PMR), rotating between perennial ryegrass during the day and indoor TMR feeding at night. Raw milk samples consisted of a pooled morning and evening milking and were analyzed for gross composition, free amino acids, fatty acid composition, heat coagulation time, color, fat globule size, and pH. The TMR milks had a significantly higher total solids, lactose, protein, and whey protein as a proportion of protein content compared with both GRS and PMR milks. The GRS milks demonstrated a significantly lower somatic cell count (SCC), but a significantly higher pH and b*-value than both TMR and PMR milks. The PMR milks exhibited significantly lower total solids and fat content, but also demonstrated significantly higher SCC and total free amino acid content compared with GRS and TMR. Partial least squares discriminant analysis of fatty acid profiles displayed a distinct separation between GRS and TMR samples, while PMR displayed an overlap between both GRS and TMR groupings. Variable importance in projection analysis identified conjugated linoleic acid cis-9,trans-11, C18:2n-6 cis, C18:3n-3, C11:0, and C18:2n-6 trans as the largest contributors to the variation between the diets. Milk fats derived from GRS diets exhibited the highest proportion of unsaturated fats and higher unsaturation, health-promoting, and desaturase indices. The lowest proportions of saturated fats and the lowest atherogenic index were also exhibited by GRS-derived milk fats. This work highlights the positive influence of grass-fed milk for human consumption through its more nutritionally beneficial fatty acid profile, despite the highest milk solid percentages derived from TMR feeding systems. Furthermore, this study demonstrates the proportional response of previously highlighted biomarkers of pasture feeding to the proportion of pasture in the cow's diet.

Comprehensive Changes in Nutrient Constituents and Antioxidant Activity during Food Processing of Isoflavone-Enriched Soybean Leaf by Mycelia of Tricholoma matsutake

We studied the changes induced in pH, acidity, brix, reducing sugar, soluble protein, nutritional components, primary metabolites, and antioxidant activities of isoflavone-enriched soybean leaf during the different stages involved in Tricholoma matsutake mycelia fermenting. We found that total fatty acid contents increased sequentially in dried soybean leaf, sterilized soybean leaf, and fermented soybean leaf (413.8, 420.3, and 909.4 mg/100 g, respectively). Particularly, linoleic acid content was 5-fold higher in the fermented soybean leaf than in the previous stages. The total free amino acid contents were decreased with progressing processing stages (2389.71, 1860.90, and 1434.25 mg/100 g). However, glutamic acid and lysine contents were highest in fermented soybean leaves. Total mineral contents increased with progressing processing stages (40.30, 41.72, and 55.32 mg/100 g). Water-soluble vitamins, riboflavin, and niacin were about 26-fold and 2.6-fold higher, respectively, in fermented soybean leaf. Comprehensive data analysis of primary metabolites detected changes in a total of 28 metabolites, including, amino acids, organic acids, carbohydrates, and fatty acid metabolites. Antioxidant activities were measured by 2,2-diphenyl-1-picrylhydrazyl, 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid), and hydroxyl radical scavenging activities and ferric-reducing antioxidant power. Overall, the antioxidant activities increased with progressing processing stages. Thus, we show that T. matsutake mycelia fermented isoflavone-enriched soybean leaf products have excellent nutritional value.

Fluidized-Bed-Roasted Cocoa Has Different Chemical Characteristics than Conventionally Roasted Cocoa.

The roasting process can modulate sensory and physicochemical characteristics of cocoa. This study compared the chemical characteristics of cocoa nibs roasted by a convective oven [slow roasting─(SR)] vs cocoa nibs roasted in a fluidized bed roaster [fast roasting─(FR)] at two temperatures (120 and 140 °C). The contents of sugars, free amino acids (FAAs), polyphenols, acrylamide, 5-hydroxymethylfurfural, and melanoidins were monitored. Roasting reduced fructose, glucose, and sucrose contents by 95, 70, and 55%, respectively. The concentration of total FAAs was reduced up to 40% at 140 °C. The FAA profile revealed that FR favored the reactivity of some amino acids (Leu, Lys, Phe, and Val) relevant in the formation of aroma compounds and melanoidins. FR resulted in the generation of more intense brown melanoidins, a significant increase in catechin content, a higher formation of acrylamide, and a lower formation of 5-hydroxymethylfurfural in cocoa compared to SR.

Glutathione-mediated changes in productivity, photosynthetic efficiency, osmolytes, and antioxidant capacity of common beans (Phaseolus vulgaris) grown under water deficit.

Globally, salinity and drought are severe abiotic stresses that presently threaten vegetable production. This study investigates the potential exogenously-applied glutathione (GSH) to relieve water deficits on Phaseolus vulgaris plants cultivated in saline soil conditions (6.22 dS m-1) by evaluating agronomic, stability index of membrane, water satatus, osmolytes, and antioxidant capacity responses. During two open field growing seasons (2017 and 2018), foliar spraying of glutathione (GSH) at 0.5 (GSH1) or 1.0 (GSH1) mM and three irrigation rates (I100 = 100%, I80 = 80% and I60 = 60% of the crop evapotranspiration) were applied to common bean plants. Water deficits significantly decreased common bean growth, green pods yield, integrity of the membranes, plant water status, SPAD chlorophyll index, and photosynthetic capacity (Fv/Fm, PI), while not improving the irrigation use efficiency (IUE) compared to full irrigation. Foliar-applied GSH markedly lessened drought-induced damages to bean plants, by enhancing the above variables. The integrative I80 + GSH1 or GSH2 and I60 + GSH1 or GSH2 elevated the IUE and exceeded the full irrigation without GSH application (I100) treatment by 38% and 37%, and 33% and 28%, respectively. Drought stress increased proline and total soluble sugars content while decreased the total free amino acids content. However, GSH-supplemented drought-stressed plants mediated further increases in all analyzed osmolytes contents. Exogenous GSH enhanced the common bean antioxidative machinery, being promoted the glutathione and ascorbic acid content as well as up-regulated the activity of superoxide dismutase, catalase, ascorbate peroxidase, and glutathione peroxidase. These findings demonstrate the efficacy of exogenous GSH in alleviating water deficit in bean plants cultivated in salty soil.

The Application of Moringa oleifera Leaf Meal and Its Fermentation Products in the Diet of Megalobrama amblycephala Juveniles

This study assessed the potential applicability of Moringa oleifera leaf meal (MO) and fermented Moringa oleifera leaf meal (FMO) as feed supplements for aquatic animals. Five experimental diets, including the basal diet (control), 2.2% and 4.4% MO-supplemented diets (MO2 and MO4), and 2.2% and 4.4% FMO-supplemented diets (FMO2 and FMO4), were prepared for feeding Megalobrama amblycephala juveniles. After the eight-week feeding trial, the growth performance, muscle nutritional composition, plasma and hepatic biochemistry indicators were measured. The results demonstrated that MO and FMO had no detrimental effects on the growth performance of M. amblycephala juveniles. The muscle crude protein, crude lipid, and total free amino acids contents were significantly enhanced in the FMO4 group (p < 0.05). The liver acetyl-CoA carboxylase α mRNA level was significantly increased and the lipoprotein lipase mRNA level was markedly reduced in the FMO4 group (p < 0.05). Therefore, the FMO4 group exhibited a significant increase in plasma low-density lipoprotein cholesterol and triglyceride levels (p < 0.05). Compared to the control group, total superoxide dismutase and catalase activities were significantly increased in the FMO4 group (p < 0.05). The FMO2 and FMO4 groups exhibited an anti-inflammatory response by inhibiting the expression levels of toll-like receptor 4, nuclear factor-kappa B, and tumor protein P53 mRNA (p < 0.05). In conclusion, the 4.4% FMO treatment increased muscle crude protein content, enhanced lipogenesis, and improved the hepatic antioxidant abilities of M. amblycephala juveniles, while 2.2% FMO and 4.4% FMO improved the liver anti-inflammatory capacities.

Physical and nutritional properties of Chinese Steamed Bun (mantou) made with fermented soy milk

The incorporation of fermented soy milk as an ingredient in Chinese steamed bun (CSB) was investigated to improve nutritional properties and flavour. Soy milk, fermented with lactic acid bacteria (LAB) isolated from sourdough, was used at a level of 40% to prepare CSB. According to the rheological and microstructural analyses, the addition of fermented soy milk effectively improved the internal structure of the dough. CSB containing fermented soy milk had better texture properties. The protein content of CSB increased from 7.17% to 8.83%, and the fat content increased from 0.75% to 1.22%. The total phenolic compounds (TPCs) increased by 35.79%, the total flavonoids compounds (TFCs) increased by 100.08%, and the scavenging rate against DPPH increased by 8.01%. The antinutritional compounds (e.g., condensed tannins, phytic acid, total saponins) were significantly reduced by 43.35%, 21.28% and 52.18%, respectively. The in vitro protein digestibility (IVPD) increased by 10.69%, and the total free amino acids (TFAAs) concentration increased from 65.16 mg/g to 73.25 mg/g. In addition, the glucose content of CSB decreased by 13.61%, and fermented soy milk significantly increased the flavour compounds. The results confirmed that fermented soy milk could be a promising supplement for potential industrial applications.

Changes in flavors profiles of stewed bone-in lamb loin during cooking by DHS/GC-MS combined with electronic bionic systems

To identify the changes in flavor profiles of bone-in lamb loin during cooking, the volatile flavor compounds, free amino acid, and 5ʹ-nucleotide concentration were evaluated by using dynamic headspace sampling-gas chromatography-mass spectrometry, electronic bionic system, sensory evaluation. The results showed the total concentration of volatile flavor compounds significantly increased with prolonged cooking time. Nonanal, hexanal, heptanal, 1-octen-3-ol, eugenol, eucalyptol, and 3,7-dimethyl-1,6-octadien-3-ol were the key odor compounds. The total free amino acid (TFAA) concentration significantly decreased after heat treatment, but the proportion of umami free amino acids significantly increased with cooking time (P < 0.05). The equivalent umami concentration (EUC) first increased then decreased in 100 °C group (peak at 1.5 h), compared with the continuous increase in 75 °C group. Meanwhile, an analysis of bionic system showed the samples had significant differences in bitterness, astringency, umami, saltiness, and richness. The 5ʹ-nucleotide, and EUC positively correlated with umami and sensory valuation indicators. Bone-in lamb loin heated at 100 °C exhibited higher concentrations of alcohols, aldehydes, esters, heterocycles, and higher taste of bitterness and saltiness, while the 75 °C groups exhibited higher taste of umami at longer heat times. This study provides a theoretical basis for flavor control of bone-in lamb.

Comparison of flavor profiles of Cantonese soy sauces obtained at different fermentation stages

In this study, we analyzed the differences, including organic acid, free amino acid, and volatile compound contents, in soy sauces obtained at different fermentation stages (stage A, Touyou; stage B, Eryou; stage C, Sanyou). The result showed that the content of total organic acids in Eryou (400.41 mg/kg) and Sanyou (393.95 mg/kg) was significantly higher than that in Touyou (376.52 mk/kg), even though lactic acid content showed no significant differences, which was the dominant organic acid among the three soy sauces. However, the total free amino acid content of Touyou (7.73 g/kg) was significantly higher than that of Eryou (5.82 g/kg) and Sanyou (6.44 g/kg). Moreover, the umami and bitter free amino acid contents in Touyou were significantly higher than those in Eryou (p < 0.50). Besides, Touyou and Sanyou showed the highest peak intensities of alcohols (130157.08) and acids (77943.05), respectively. PLS-DA showed that the soy sauces from different fermentation stages were well separated from each other based on the volatile compounds, and 19 volatile components were selected characteristic volatile compounds with VIP > 1. Thus, these differences in organic acid, free amino acid and volatile compound contents resulted in the variability in flavor and quality of Cantonese soy sauces at different fermentation stages.

Subcritical water hydrolysis of chia seed proteins and their functional characteristics

Deoiled chia flour is an important protein-rich by-product of the chia oil industry. This work used green process subcritical water hydrolysis to hydrolyse chia seed protein from deoiled chia flour and compared it with alkali hydrolysis. The yields of total protein, total amino acids, and reducing sugars in the soluble hydrolysate products were examined in relation to the effects of the extraction conditions (reaction time and temperature). Hydrolysates generated at 225 °C after 30 min of hydrolysis exhibited the highest protein content (213.76 ± 0.44 mg/g of chia protein concentrate) and total free amino acid content (44.26 ± 0.79 mg/g of chia protein concentrate), while the highest extent of extraction (62.72 ± 1%), and degree of hydrolysis (13.85 ± 0.50%) was observed at 200 °C after 30 min of hydrolysis. Alkali hydrolysis exhibited significantly (p < 0.05) lower protein hydrolysis (10.66 ± 0.51%) and total free amino acids (22.66 ± 0.53 mg/g of CPC) than subcritical water hydrolysis. SEM, elemental analysis and XRD conferred the degradation of CPC and provided strong evidence in supporting subcritical water hydrolysis for chia seeds. Subcritical water hydrolysates can be envisioned to develop functional foods from chia seeds.

Morpho-Physiological Phenotyping of Fifteen Farmers Rice Varieties and Assessment of Grain Quality

The present study high-lighted on the yet-explored extensive analyses of eating and cooking quality parameters in fifteen indigenous rice varieties. As rice is a vital staple crop globally that can feed one-third world’s population solely, it is an imperious task to develop research for enhancement of its nutritional as well as eating and cooking quality (ECQ). The exploitation of identified nutrient-enriched rice germplasm for breeding application is the easiest way to get better quality rice. Satabdi IET-4786 (SAT) appeared to be very demanding by virtue of having sufficient level of amylose which is considered as key determinant of grain quality. The importance of Sabita (SAB), with regards to higher content of amylose and maltose with higher α-amylase activity and of Dudheshwar (DUD) with respect to protein and total free amino acid content in rice grain was also significant. Here we analyzed fifteen different local rice germplasms including aromatic and some high yielding cultivars to identify some qualitative as well as some quantitative traits related to nutrition and consumers’ acceptance. The knowledge gained from this study will largely provide a path direction for the making a proper decision of considering germplasms for large-scale cultivation and dietary consumption.

Isolation of Debaryomyces hansenii and selection of an optimal strain to improve the quality of low-grade beef rump (middle gluteal) during dry aging.

The objective of this study was to evaluate the effect of Debaryomyces hansenii isolated from dry-aged beef on the tenderness and flavor attributes of low-grade beef during dry aging. Five D. hansenii strains were isolated from dry-aged beef samples. The rump of low-grade beef was inoculated with individual D. hansenii isolates and subjected to dry aging for 4 weeks at 5°C and 75% relative humidity. Microbial contamination levels, meat quality attributes, and flavor attributes in the dry-aged beef were measured. Of the five isolates, the shear force of dry-aged beef inoculated with SMFM201812-3 and SMFM201905-5 was lower than that of control samples. Meanwhile, all five isolates increased the total free amino acid, glutamic acid, serine, glycine, alanine, and leucine contents in dry-aged beef. In particular, the total fatty acid, palmitic acid, and oleic acid contents in samples inoculated with D. hansenii SMFM201905-5 were higher than those in control samples. These results indicate that D. hansenii SMFM201905-5 might be used to improve the quality of beef during dry aging.

Garlic Ecotypes Utilise Different Morphological, Physiological and Biochemical Mechanisms to Cope with Drought Stress.

Drought negatively affects plants by altering morphological, physiological and metabolic processes and ultimately reducing yields. Garlic (Allium sativum L.), an important member of the Alliaceae family, is also sensitive to drought and maximizing the yield of garlic bulbs is largely dependent on water availability. The objective of this study was to determine the effects of drought stress on morphological and physiological characteristics, as well as on phenolic, sugar, inulin and free amino acid content and antioxidant activity in two Croatian garlic ecotypes, 'Istarski crveni' (IC) and Istarski bijeli (IB). Drought was induced by using polyethylene glycol 8000 (PEG) solution (-0.6 MPa) starting 21 days after clove planting and lasted for 20 days. Drought reduced plant height, number of leaves and plant weight, but increased root length in both ecotypes compared to the control treatment. Among the physiological parameters, significant differences were observed between the two ecotypes studied in the spectral characteristics of the leaves, namely reflection in red, green and blue, VAL, values of the vegetation indices related to the chlorophyll content (CHI, GI), and the anthocyanin content (ARI). Ecotype IC showed higher antioxidant activity in the control treatment due to higher total phenolic content (TPC), but under drought conditions higher DPPH radical scavenging activity was determined in ecotype IB and higher values of FRAP in IC. Sucrose and glucose generally decreased under drought, while inulin increased in IB but decreased in IC. Total free amino acid content increased under drought in both ecotypes. In conclusion, drought tolerance of IB might be associated with increased accumulation of inulin and higher levels of amino acids, especially those shown to contribute to drought resistance. In IC, drought tolerance is associated with an increase in some amino acid compounds and better root growth in depth, probably due to a more efficient translocation of sucrose to the underground part of the plant.

The Effects of Transport Stress (Temperature and Vibration) on Blood Biochemical Parameters, Oxidative Stress, and Gill Histomorphology of Pearl Gentian Groupers

The transport of living fish is an important part of the fish farming process. The transport usually causes fish stress. This study evaluated the effects of transport temperature and vibration frequency on water quality, blood biochemical parameters, gill histomorphology, oxidative stress, and meat quality of pearl gentian groupers after transport. First, 1-year-old groupers (450 ± 25 g) were transported in plastic bags for 48 h, including the following treatments: no shaking, transported at 15 °C, shaking at 70 rpm, transported at 15 °C (15 °C/70 rpm); shaking at 120 rpm, transported at 15 °C (15 °C/120 rpm); no shaking, transported at 25 °C; shaking at 70 rpm, transported at 25 °C (25 °C/70 rpm); and shaking at 120 rpm, transported at 25 °C (25 °C/120 rpm). Serum, liver, gill, and muscle samples were collected for testing at 0, 12, 24, 36, and 48 h of exposure. During the 48 h transport, total ammonia nitrogen (TAN), superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-PX), and malondialdehyde (MDA) were significantly increased in the transport group compared to the control group. In the early stage of transportation, aspartate aminotransferase (AST), alanine aminotransferase (ALT), cortisol (COR), lactate dehydrogenase (LDH), and glucose (GLU) in the transportation groups were significantly higher than those in the control group, while the water quality pH and dissolved oxygen (DO) levels decreased significantly. Compared with untransported fish, the total free amino acid (TFAA) content increased by 40.27% and 31.74% in the 25 °C/70 rpm and 25 °C/120 rpm groups, respectively. In addition, the results of hematoxylin–eosin staining and scanning electron microscopy showed that the epithelial cells in the high-speed group were swollen, the gill lamella was severely curved, and a large amount of mucus was secreted. This study explores the basic information of transportation, which will help to select the conditions that are more suitable for the successful transportation of pearl gentian groupers.

효소 및 미생물 복합체를 사용한 인비트로 루왁 커피의 품질 특성

In vitro luwak coffee was produced using enzyme-microbial complexes. The coffee quality of non-fermented coffee beans (NFC) and fermented coffee beans (FC) was compared. The total free amino acid content was higher in FC than in NFC. The levels of glutamic acid and γ-amino-n-butyric acid in NFC were higher than those in FC; however, the contents of essential amino acids, such as lysine, leucine, and valine, in FC were higher than in NFC. During fermentation, the sucrose content decreased, whereas the fructose and glucose contents increased (p&lt;0.001). The chromaticity of the coffee extract showed higher lightness (L), redness (a), and yellowness (b) values in FC than those in NFC. The caffeine content was significantly lower in FC (696.94±0.04 μg/mL) compared to that in NFC (1,130.22±1.55 μg/mL) (p&lt;0.001). Conversely, the polyphenol and chlorogenic acid contents were significantly higher ​​in NFC than in FC (p&lt;0.001). Electronic nose analysis indicated considerable differences between the volatile aromatic components in NFC and FC. Sensory scores were significantly higher for FC than those for NFC. Therefore, the fermentation of coffee beans using enzyme-microbial complexes altered the chemical components, which promoted the Maillard reaction during the coffee bean roasting process. These results suggest the possibility of producing in vitro luwak coffee with better flavor and lower caffeine content.

효소 및 미생물 복합체를 사용한 인비트로 루왁 커피의 품질 특성

In vitro luwak coffee was produced using enzyme-microbial complexes. The coffee quality of non-fermented coffee beans (NFC) and fermented coffee beans (FC) was compared. The total free amino acid content was higher in FC than in NFC. The levels of glutamic acid and γ-amino-n-butyric acid in NFC were higher than those in FC; however, the contents of essential amino acids, such as lysine, leucine, and valine, in FC were higher than in NFC. During fermentation, the sucrose content decreased, whereas the fructose and glucose contents increased (p&lt;0.001). The chromaticity of the coffee extract showed higher lightness (L), redness (a), and yellowness (b) values in FC than those in NFC. The caffeine content was significantly lower in FC (696.94±0.04 μg/mL) compared to that in NFC (1,130.22±1.55 μg/mL) (p&lt;0.001). Conversely, the polyphenol and chlorogenic acid contents were significantly higher ​​in NFC than in FC (p&lt;0.001). Electronic nose analysis indicated considerable differences between the volatile aromatic components in NFC and FC. Sensory scores were significantly higher for FC than those for NFC. Therefore, the fermentation of coffee beans using enzyme-microbial complexes altered the chemical components, which promoted the Maillard reaction during the coffee bean roasting process. These results suggest the possibility of producing in vitro luwak coffee with better flavor and lower caffeine content.

Relationship between physicochemical properties and microbial structural distribution of Chinese-style and Salami fermented sausages

This study insightfully analyzed the relationship between chemical composition change, volatile flavor compounds (VFCs) and microbial structural distribution of Chinese-style (CFS) and Salami fermented sausages (WFS) during their fermentation processes (FP). The results showed pH, acid and peroxide values of CFS were higher than WFS during whole FP (38 d). At the end of fermentation (38 days), the pH value of CFS and WFS were 5.70 ± 0.01 and 5.43 ± 0.01, respectively. The acid value was 9.89 ± 0.38 and 6.29 ± 0.28 mg/g, respectively. The peroxide value was 0.21 ± 0.01 and 0.14 ± 0.01 g/100g, respectively. During 0–13 d, moisture contents of CFS were higher than WFS, while opposite in 14–38 d. Nitrite contents of WFS were higher than CFS. The total free-amino acid contents of CFS were significantly lower than WFS (p < 0.05). The six groups of main VFCs in the two sausages were aldehydes, acids, alcohols, esters, ketones and hydrocarbons, respectively, and the contents of ketone in CFS were higher than WFS. However, the bacterial abundance in CFS increased gradually, while that in WFS's increased firstly and then decreased. The abundances and diversities of fungi in WFS were higher than CFS. In brief, microbial structural distribution formed an obvious impact on the chemical composition quality of fermented sausages, the above results provided data support for the production improvement of Chinese-style and Salami fermented sausages.

Nutritional composition of the wild variety of edible vegetables consumed by the tribal community of Raipur, Chhattisgarh, India

Humans established relations with food with their existence on earth. In various parts of the world, different types of vegetation are used as food material. Chhattisgarh, where numbers of tribes exist and used a leafy portion of various plants as a food material. The present study evaluated the total protein, total carbohydrate, and total free amino acid content in leafy vegetables used in Chhattisgarh. Total protein was estimated by Lowry method, while total carbohydrate and free amino acid content by Anthrone method and spectrophotometric method. The result showed highest protein contained in Tamarindus indica (103.98 ± 2.34 μg/mg) followed by Moringa olerifera (99.86 ± 2.32 μg/mg), Cicer arietinum (95.53 ± 2.78 μg/mg). The highest carbohydrate content was observed in the leaf of Amaranthus viridis (116.26 ± 2.33 μg/mg of plant tissue) followed by Marsilea vestita with carbohydrate content (82.35 ± 1.55 μg/mg), Chorchorus olitorius with carbohydrate content (50.46 ± 2.23 μg/mg), and highest free amino acid content was recorded in the leaves of (232.33 ± 2.05 μg/mg of plant tissue) followed by Brassica oleracea (204.94 ± 1.25 μg/mg), Cucurbita maxima (85.67 ± 2.35μg/mg). The study’s finding confirmed that wild leafy vegetables utilized by the special community of this area play a significant role in their livelihood as those vegetables contain higher nutrient level compared to conventional crops. As per the data reported, more than one million people of this region suffer from malnutrition so present study is an approach to overcome the health issue of people of this region in a sustainable manner

Effect of Koji on Flavor Compounds and Sensory Characteristics of Rice Shochu

Koji is an important starter for rice shochu brewing and influences the rice shochu quality. Consequently, we studied the impacts of koji on the flavor compounds and sensory characteristics of rice shochu using molds Aspergillus kawachii SICC 3.917 (A-K), Aspergillus oryzae SICC 3.79(A-O), Aspergillus Niger CICC 2372 (A-N), Rhizopus oryzae CICC 40260 (R-O), and the traditional starter Qu (control). The effects of koji on the aroma components, free amino acids (FAAs), and overall sensory aspects of rice shochu were studied. These findings indicated that koji significantly affected the rice shochu's quality. The content of total FAAs in rice shochu A-K (30.586 ± 0.944 mg/L) and A-O (29.919 ± 0.278 mg/L) was higher than others. The content of flavor compounds revealed that the aroma of rice shochu with various koji varied greatly from the smells of alcohols and esters. Shochu A-O had a higher concentration of aroma compounds and it exhibited a strong aroma and harmonious taste compared with the others. This research using taste compounds, FAAs, flavor intensity, and partial least squares regression (PLSR) showed that shochu A-O appeared to possess the best sensory qualities, with elevated concentrations of alcohols and sweet FAAs and lesser concentrations of sour FAAs. Therefore, the A-O mold is promising for the manufacture of rice shochu with excellent flavor and sensory characteristics.

Comparative study between triploid and diploid oysters (Crassostrea gigas) on non-volatile and volatile compounds

The quality of diploid oyster (crassostrea gigas) decreased significantly during the breeding period, which reflected the quality advantage of triploid oyster. However, there were few comparative studies on flavor quality characteristics between diploid and triploid oysters. This study compared the non-volatile compounds and volatile compounds between triploid and diploid oysters. These results showed that the percentage of eicosapentaenoic acid (EPA) in diploid oysters (18.68 ± 0.26%) was significantly higher than that in triploid oysters (16.16 ± 1.61%). The content of inosincacid (IMP) in diploid oysters (16.13 ± 0.03 mg/100 g) was significantly lower than that in triploid oysters (22.27 ± 0.41 mg/100 g). Adenosine monophosphate (AMP) content (364.08 ± 0.48 mg/100 g), succinic acid content (1244.51 ± 24.81 mg/100 g), and total free amino acid content (638.34 ± 17.32 mg/100 g) were significantly higher than those of triploid oysters (248.85 ± 2.32 mg/100 g, 420.99 ± 8.76 mg/100 g, 552.71 ± 17.32 mg/100 g, respectively). The main volatile compounds in diploid and triploid Pacific oysters were alcohols, aldehydes, ketones and esters. The volatile compounds content in triploid oysters were higher than those in diploid oysters. This study will provide basic data of Pacific oyster flavor and essential for the flavor pattern of seafood.