Effect of Frying on Fatty Acid Profile, Free Amino Acids and Volatile Compounds of Grass Carp (Ctenopharyngodon idellus ) Fillets

2016 ◽  
Vol 41 (4) ◽  
pp. e13088 ◽  
Author(s):  
Jin-Lin Li ◽  
Zong-Cai Tu ◽  
Xiao-Mei Sha ◽  
Lu Zhang ◽  
De-Rong Lin ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acid ◽  
Volatile Compounds ◽  
Fatty Acid Profile ◽  
Grass Carp ◽  
Free Amino Acids ◽  
Free Amino ◽  
Ctenopharyngodon Idellus

scholarly journals Free Amino Acids and Fatty Acid Composition in Dried Nori of Various Culture Locations and Prices.

1993 ◽  
Vol 59 (10) ◽  
pp. 1769-1775 ◽  
Author(s):  
Yumiko Yoshie ◽  
Takeshi Suzuki ◽  
Takaaki Shirai ◽  
Toshiyuki Hirano
Keyword(s):  
Amino Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Free Amino Acids ◽  
Free Amino

scholarly journals Metabolomics Provides A Novel Interpretation of the Changes in Main Compounds during Black Tea Processing through Different Drying Methods

Molecules ◽  
2021 ◽  
Vol 26 (21) ◽  
pp. 6739
Author(s):  
Fei Ye ◽  
Xiaoyan Qiao ◽  
Anhui Gui ◽  
Shengpeng Wang ◽  
Panpan Liu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Volatile Compounds ◽  
Free Amino Acids ◽  
Free Amino ◽  
Soluble Sugars ◽  
Water Extract ◽  
Black Tea ◽  
Drying Methods ◽  
Drying Method ◽  
Metabolomics Data

This study aimed to compare the effect of hot roller (HR) drying and hot air (HA) drying on the sensory evaluation, chemical quality, antioxidant activity, and metabolic profile of Yihong Congou black tea processed from E’cha NO1. The Yihong Congou black tea dried with HA obtained higher sensory scores and better chemical qualities such as the hue of tea brew color (a and b), content of theaflavins, thearubigins, water extract, free amino acids, tea polyphenol, and the ratio of polyphenol to amino acids as well as higher antioxidant capacities compared to that dried with HR. The HA drying tea increased the contents of volatile compounds that had positive correlation with sweet and flowery flavor, while the HR drying tea increased the contents of volatile compounds related to fruity flavor. Moreover, non-targeted metabolomics data indicated that the levels of most free amino acids significantly increased, while the levels of most soluble sugars reduced in the HA drying method compared to the HR drying method. The metabolic analysis was also consistent with the above results and revealed that D-ribose and gallic acid were the main characteristic metabolites of HA drying. Our results could provide a technical reference and theoretical guide to processing a high quality of Yihong Congou black tea.

Characterizing the effect of free amino acids and volatile compounds on excessive bitterness and sourness in defective dry-cured ham

LWT ◽  
2020 ◽  
Vol 123 ◽  
pp. 109071 ◽  
Author(s):  
Chang-Yu Zhou ◽  
Yi Le ◽  
Yan-Yan Zheng ◽  
Juan-Juan Wang ◽  
Gang Li ◽  
...  
Keyword(s):  
Amino Acids ◽  
Volatile Compounds ◽  
Free Amino Acids ◽  
Free Amino ◽  
Dry Cured Ham

scholarly journals Comparison of Traditional and Industrial Sausages - Baranjski Kulen and Kulenova Seka Using Comprehensive Proteome, Peptidome and Metabolome Techniques

2022 ◽  
Vol 60 (2) ◽  
Author(s):  
Valerija Šimunec ◽  
Rea Bertoša ◽  
Anita Šporec ◽  
Igor Lukić ◽  
Diana Nejašmić ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Amino Acids ◽  
Volatile Compounds ◽  
Industrial Production ◽  
Free Amino Acids ◽  
Free Amino ◽  
Protein Identification ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Fermented Sausage

Research background. Baranjski kulen is one of the most popular fermented meat sausages originating from Croatia. It has protected geographical indication, and is traditionally produced in the Baranja region of Croatia. Kulenova seka is a fermented sausage very similar to Baranjski kulen, but it has a different caliber and consequently, a shorter time of production. In recent decades, due to the high demand and popularity of these products, industrially produced Baranjski kulen and Kulenova seka have become available on the market. This work aims to identify specific characteristics of traditional and industrial sausages, Baranjski kulen and Kulenova seka on proteome, peptidome and metabolome level which could potentially lead to better optimization of the industrial production process in order to obtain an equivalent to the traditional product. Experimental approach. Protein profiles of Baranjski kulen and Kulenova seka (traditional and industrial) were analysed using two-dimensional gel electrophoresis followed by differential display analysis and protein identification using mass spectrometry. Peptidomics profiling analysis was performed via liquid chromatography-tandem mass spectrometry. Furthermore, aroma profiles were investigated via headspace solid phase microextraction and gas chromatography-mass spectrometry. Results and conclusions. The major identified characteristics of each product were: industrial Baranjski kulen - specific degradation of MYH1 and TITIN, overabundance of stress-related proteins and increased phenylalanine degradation; traditional Baranjski kulen - decreased concentration of phenylalanine and overabundance of ALDOA and CAH3; industrial Kulenova seka - specific MYH4 and HBA degradation process; traditional Kulenova seka - overabundance of DPYD and MYL1, degradation of ALBU and MYG, decreased concentrations of almost all free amino acids and increased amounts of smoke derived volatile compounds. Novelty and scientific contribution. In this preliminary communication, the first insights into protein degradation processes and generation of peptides, free amino acids and aroma compounds of industrial and traditional Baranjski kulen and Kulenova seka are presented. Although further research is needed to draw general conclusions, the specific profile of proteins, peptides, amino acids, and volatile compounds represents the first step in the industrial production of sausages that meet the characteristics of traditional flavour.

scholarly journals Fatty Acids and Free Amino Acids Changes during Processing of a Mediterranean Native Pig Breed Dry-Cured Ham

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1170
Author(s):  
Eva Salazar ◽  
José Mª Cayuela ◽  
Adela Abellán ◽  
Estefanía Bueno-Gavilá ◽  
Luis Tejada
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Neutral Lipids ◽  
Monounsaturated Fatty Acids ◽  
Dry Cured Ham ◽  
The Impact

The aim of this work is to analyse the intramuscular fatty acids and the free amino (FAA) acids in Chato murciano dry-cured ham. There are several Mediterranean native pig breeds whose characteristics of derived products have been described, but the impact of lipolysis and proteolysis on Chato murciano dry-cured ham has not yet been studied. Fatty acids and free amino acids were determined in the fresh piece and at 14, 18, 22 and 24 months of manufacturing. Monounsaturated fatty acids are the majority in the neutral lipids and free fatty acid fractions. Lipolysis took place mainly until the 18th month, resulting in a decrease in the levels of fatty acids of neutral lipids (from 95.43% to 83.38%) and polar lipids (from 2.57% to 0.41%), accompanied by a corresponding increase in free fatty acids (from 2% to 16.21%). Neutral lipids hydrolysis provides the main free fatty acids as in other native breeds. Results for FAA showed an increase in concentration during the time preceding the 14th month. From this point onwards, until month 18, total FAA concentration remained stable, and the content decreased at the end of the processing (between months 22 and 24).

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