Search Results (43)

Background: Understanding how aroma compounds enhance monosodium glutamate (MSG) umami perception remains a critical challenge in flavor science. Methods: The umami-enhancing effects of meaty flavorings were investigated using nasal clip sensory evaluation (orthonasal blockage). Active aroma compounds were subsequently identified using gas chromatography-mass spectrometry (GC-MS). The three-dimensional structure of the umami receptor T1R1/T1R3 was constructed by homology modeling. The interaction mechanism was deciphered using molecular dynamics (MD) simulations. Results: Seafood essence S demonstrated the most potent umami enhancement. Five key compounds significantly intensified the MSG umami intensity: methional, dimethyl sulfide (DMS), D-limonene (DLE), 2,3-dimethylpyrazine, and dimethyl trisulfide. Notably, this enhancement persisted even under nasal clip conditions, revealing a novel mechanism independent of cross-modal interactions. Sulfur-containing compounds consistently demonstrated umami-enhancing effects across the evaluation conditions. MD simulations showed that aroma compounds induced allosteric remodeling of T1R1/T1R3, strengthening MSG-receptor hydrogen bonding (1.8–2.6-fold increase), reducing receptor flexibility, and stabilizing the ternary complex. Binding affinity was highest for DMS, followed by DLE and methional. Conclusion: This study provides the first receptor-level evidence that aroma compounds directly modulate MSG-taste receptor interactions through allosteric regulation, offering a novel theoretical framework for odor–taste interactions with significant implications for umami enhancer design and flavor research. Full article

The aim of this study was to investigate the effect of ice-temperature (IT) storage on the umami-enhancing nucleotide content in white mullet (Ophiocephalus argus var. Kimnra) meat. White mullet dorsal muscle was used as the raw material, and 4 °C chilled storage was used as a reference. After determining the ice temperature (−0.6 °C) of the dorsal muscle, the effect of IT storage on its umami-enhancing nucleotides was investigated. The umami nucleotide levels, physicochemical properties (pH, muscle color, water-holding capacity, and cooking loss rate), glycolytic metabolites (lactic acid, pyruvic acid, and glycogen), and enzyme activities (lactate dehydrogenase, pyruvate kinase, and 5′-nucleotidase) in the dorsal muscle were examined. The results indicate that IT storage significantly (p < 0.05) lowered pH while improving the water-holding capacity compared to 4 °C chilled storage. Both storage conditions showed an initial increase followed by a decrease in the inosine 5′-monophosphate (IMP) content, while the content of guanosine 5′-monophosphate (GMP) progressively declined. IT storage maintained significantly (p < 0.05) higher IMP and GMP levels than chilled storage in the late storage stage. The accumulation of the bitter taste substances hypoxanthine (Hx), lactic acid, and pyruvic acid was reduced under IT storage. These findings demonstrate that IT storage effectively inhibits the degradation of umami-enhancing nucleotides and is beneficial for preserving the meaty taste of white mullet meat. Full article

The rapid growth and sustainable production of black soldier fly larvae (BSFL) contribute positively to the circular economy. This study profiled the fatty acid composition of crude BSFL oil, followed by an evaluation of its physicochemical properties under domestic cooking temperatures (up to 180 °C, 30 min). Odour evaluation of the BSFL oil was also performed using 10 trained panellists for attributes such as fishy, nutty, oily, meaty/savoury, roasted, and pungent. The results indicated that BSFL oil contains palmitic (23.69%), oleic (30.90%), and linoleic (21.81%) acids in relatively similar proportions, representing a mix of saturated, monounsaturated, and polyunsaturated fatty acids. Heating caused BSFL oil to be darker and more viscous. The peroxide and free fatty acid values also increased significantly (p < 0.05) with rising temperatures, indicating limited oxidative stability and reduced suitability of BSFL oil for cooking purposes. The perceived intensity of odour attributes, particularly fishy and oily notes, increased concomitantly with higher cooking temperatures. Refining processes and antioxidants may assist in improving the thermal stability of BSFL oil for culinary applications. Full article

This study investigates the concentrations, health risks, and potential sources of heavy metal elements and polycyclic aromatic hydrocarbons (PAHs) in PM_1.1 particles in Zhuji, a major copper-processing city in China. The ratios of heavy metals (summer: 0.906; winter: 0.619) and PAHs (>0.750 in both seasons) in PM_1.1/PM_2.0 suggest significant accumulation in ultrafine particles. In winter, heavy metal concentrations in PM_1.1 reached up to 448 ng/m³, and PAH concentrations were 13.4 ng/m³—over ten times higher than in summer. Health risk assessments revealed that hazard index (HI) values exceeded 1.00 for five age groups (excluding infants) during winter, indicating chronic exposure risks. Incremental lifetime cancer risk (ILCR) values surpassed the upper acceptable limit (1.0 × 10⁻⁴) for four age groups, with Cr, As, Cd, and Pb as major contributors. PAH-related ILCRs were also elevated in winter, with benzo[a]pyrene (BaP) identified as the most potent carcinogen. Enrichment factor (EF) and principal component analysis (PCA) indicated that industrial activities and traffic emissions were the dominant anthropogenic sources of heavy metals. Diagnostic ratio analysis further showed that PAHs mainly originated from vehicle and coal combustion. These findings provide critical insights into pollution patterns in industrial cities and underscore the importance of targeted mitigation strategies. Full article

In this study, 43 strains of Staphylococcus spp. and 22 strains of lactic acid bacteria (LAB), isolated from six representative fermented meat products (domestic and international), were subjected to a comprehensive safety evaluation, including hemolytic activity, catalase test, hydrogen sulfide production, and antibiotic susceptibility screening. Nine strains were selected for secondary screening based on safety criteria, fermentation characteristics, and acid and salt tolerance tests. Two optimal strains were identified—Staphylococcus saprophyticus LH-5 and Latilactobacillus sakei OFN-11—demonstrating excellent compatibility and no mutual antagonism. Both strains were non hemolytic, catalase positive, susceptible to some of the antibiotic tested, and did not produce hydrogen sulfide, mucus, or gas. These favorable fermentation characteristics included lipase/protease production, amino acid decarboxylase negativity, and salt and acid tolerance. Application experiments in fermented sausages were analyzed for 55 volatile compounds, related to meaty, fruity, and fatty aroma profiles compared to commercial starter cultures. The formulation including the selected strains exhibited lower acidity than its commercial unterparts while maintaining superior sensory and physicochemical attributes. These findings suggest that the S. saprophyticus LH-5 and L. sakei OFN-11 consortium holds promising potential as a starter culture for fermented meat products, offering technological advantages to become a fermentation agent that meets the preferences of Chinese consumers. Full article

Leghemoglobin (LegHb) is a plant-derived heme-containing globin found in the root nodules of legumes like soybean that can be used as a food additive for red color and meaty flavor as a plant-based meat alternative. However, conventional extraction methods face challenges of low yield and high costs. To address this issue, precision fermentation with recombinant microorganisms has been applied for the sustainable large-scale production of plant leghemoglobins. This study attempted the production of plant legHbs using recombinant yeast strains, Saccharomyces cerevisiae and Komagatella phaffii. The plant legHb genes were identified from the genome of legumes such as soybean, chickpea, mung bean and overexpressed in yeast via extracellular secretion by the signal peptide and inducible promoters. Subsequently, hemin as a heme provider was added to the fermentation, resulting in increased levels of plant legHbs. In S. cerevisiae, gmaLegHb expression reached up to 398.1 mg/L, while in K. phaffii, gmaLegHb showed the highest production level, reaching up to 1652.7 mg/L. The secretory production of plant legHbs was further enhanced by replacing the signal peptide in the recombinant yeast. The secreted plant legHbs were purified by His-Tag from a culture supernatant or concentrated via precipitation using ammonium sulfate. These results suggest that the production of plant legHbs is significantly influenced by hemin and signal peptide. This study successfully demonstrates the production of the various plant legHbs other than soy legHb that can be used as natural colors and flavors for plant-based meat alternatives. Full article

In order to harmonize carcass grading, it was necessary to make sure that all methods used in the EU for assessing lean meat content give the same result when dissecting the same carcass. Research was conducted to establish the influence of the changes to the testing method introduced by the EU in 2018 on the meatiness value of pig carcasses. A question arose about whether this system would affect the results and, thus, change the lean meat content of domestic fattening pigs compared to the regression equations that are currently valid. In this study, the CGM-Sydel device was used. It was found that the form of the regression equation was not significantly affected by the new test procedure because the obtained SF (scaling factor), being equal to 0.89, was the same as the one used earlier by EU regulations. The change in the form of the regression equation was affected by the increase in the meatiness level of pig carcasses and their weight in the period from 2011 to 2023 in Poland. The implementation of the new equation for the CGM-device caused of the level of meatiness to be 0.58 pp. Full article

Traditional tomato-braised beef brisket with potatoes is celebrated for its rich, complex flavors and culinary appeal but requires lengthy preparation. Pre-packaged versions of the dish rely on thermal sterilization for safety; however, high-temperature processing accelerates protein and lipid oxidation, thereby compromising its sensory quality. As the demand for ready-to-eat meals grows, the food industry faces the challenge of ensuring microbial safety while preserving flavor integrity. In this study, low-temperature plasma sterilization (LTPS) (160 KV, 450 s) was evaluated as a non-thermal alternative to conventional high-temperature short-time (HSS) sterilization. Furthermore, a comprehensive analysis was conducted over a 10-day storage period, assessing microbial viability, physicochemical properties (pH, shear force, and water-holding capacity), oxidative markers (TBARS, TVB-N, and protein carbonyls), volatile compounds (GC-MS), and electronic nose (e-nose) responses. The results revealed that LTPS (160 kV, 450 s) successfully maintained bacterial counts below regulatory limits (5 lg CFU/g) for 72 h, ensuring that the microbial indicators of short-term processed products sold to supermarkets through cold chain logistics were in the safety range. Additionally, LTPS-treated samples showed a 4.2% higher water-holding capacity (p < 0.05) during storage, indicating improved preservation of texture. Furthermore, LTPS-treated samples exhibited 32% lower lipid oxidation (p < 0.05) and retained 18% higher sulfhydryl content (p < 0.05) compared to HSS, indicating reduced protein oxidation. GC-MS and e-nose analyses showed that LTPS preserved aldehydes and ketones associated with meaty aromas, while HSS contributed to sulfur-like off-flavors. Principal component analysis showed that the LTPS samples had shorter distances across various storage periods compared to HSS, indicating reduced differences in aroma difference. The findings of this study demonstrate LTPS’s dual efficacy in microbial control and aroma preservation. The technology presents a viable strategy for extending the shelf life of pre-prepared meat dishes while reducing oxidative and flavor deterioration, thereby establishing a solid foundation for LTPS application in the pre-prepared food sector. Full article

The aim of the study was to determine the effects of replacing soybean meal with insect meal on the body weight and the chemical composition of selected muscle groups of common pheasant females and males, including the mineral composition and the amino acid profile of the thigh and breast muscles. The study was conducted on three feeding groups, namely one control and two experimental groups. In the control group, plant feed components were used, which are commonly used to feed pheasants in confined breeding facilities. In the experimental groups, 100 g (group II) and 200 g (group III) portions of insect meal were introduced instead of the plant-protein components. The experiment used a preparation of insect larvae (Hermetia illucens) containing approximately 52% crude protein. The pheasant diet supplementation applied contributed to an increase in the proportion of muscles in the carcasses, with the highest effectiveness obtained for a 20% addition of insect meal. Lower and significant differences were noted in the feed conversion by birds from the experimental groups, as compared to the control group. The chemical composition of the birds’ muscles also changed. The experimental groups exhibited higher protein and fat contents and a lower water content. No significant changes in the amino acid profile or the mineral composition of the muscles were noted. The few exceptions concerned the methionine levels in both muscle groups and the isoleucine levels in the breast muscles. In most cases, the mineral composition did not vary significantly (p < 0.05). When supplementing the diet of breeding pheasants for improving meatiness, a 20% addition of insect meal is recommended, which affects the production effect of this trait while reducing feed consumption and maintaining the fatty acid profile. Full article

This study focused on improving the flavor quality of seasonings, and enzymatic hydrolysis of soybean protein isolate (SPI) seasoning via traditional technology may lead to undesirable flavors. Herein, we aimed to develop a new type of SPI seasoning through microbial fermentation to improve its flavor quality. The effect of Corynebacterium glutamicum fermentation on the flavoring compounds of seasonings in SPI enzymatic hydrolysate was examined. Sensory evaluation showed that the SPI seasoning had mainly aromatic and roasted flavor, and the response signals of S18 (aromatic compounds), S24 (alcohols and aldehydes), and S25 (esters and ketones) sensors of the electronic nose differed significantly. Overall, 91 volatile compounds were identified via gas chromatography–mass spectrometry. SPI seasonings contained a higher number of alcohols, ketones, aromatics, and heterocyclic compounds than traditional seasonings, which had stronger cheese, fatty, and roasted aromas. According to the relative odor activity value (ROAV) analysis, n-pentylpyrzine, 2,6-dimethylpyrazine, and tetramethylpyrazine are the key flavoring compounds (ROAV ≥ 1) of SPI seasoning, which may impart a unique roasted and meaty aroma. Therefore, the fermentation of SPI enzymatic hydrolysate with C. glutamicum may improve the flavor quality of its products, providing a new method for the development and production of new seasoning products. Full article

Switzerland, a wealthy country, has a cutting-edge healthcare system, yet per capita, it emits over one ton of CO₂, ranking among the world’s most polluting healthcare systems. To estimate the carbon footprint of the healthcare system of Geneva’s canton, we collected raw data on the activities of its stakeholders. Our analysis shows that when excluding medicines and medical devices, hospitals are the main greenhouse gas emitter by far, accounting for 48% of the healthcare system’s emission, followed by nursing homes (20%), private practice (18%), medical analysis laboratories (7%), dispensing pharmacies (4%), the homecare institution (3%), and the ambulance services (<1%). The most prominent emission items globally are medicines and medical devices by far, accounting for 59%, followed by building operation (19%), transport (11%), and catering (4%), among others. To actively reduce Geneva’s healthcare carbon emissions, we propose direct and indirect measures, either with an immediate impact or implementing systemic changes concerning medicine prescription, building heating and cooling, low-carbon means of transport, less meaty diets, and health prevention. This study, the first of its kind in Switzerland, deciphers where most of the greenhouse gas emissions arise and proposes action levers to pave the way for ambitious emission reduction policies. We also invite health authorities to engage pharmaceutical and medical suppliers in addressing their own responsibilities, notably through the adaptation of procurement processes and requirements. Full article

Lycium barbarum seed meal contains a variety of bioactive compounds, but the use of L. barbarum seed meal in the food industry is rare. This study aimed to evaluate the effect of reducing sugars on the structural and flavor properties of the Maillard reaction products (MRPs) of the Lycium barbarum seed meal hydrolysate (LSH). The results showed that the flavors and tastes of the MRPs were affected by reducing sugars. In comparison to oligosaccharides, monosaccharides were more suitable for the development of MRPs with good sensory qualities. The structural characteristics of L. barbarum seed meal precursor MRPs were also affected by reducing sugars. The MRPs produced with the participation of monosaccharides had higher ultraviolet absorption and browning than the MRPs produced with oligosaccharides. The molecular weights of the MRPs were found to be 128–500 Da and 500–1000 Da. Compared to the MRPs made from other sugars, xylose-meridian products (X-MRPs) had a stronger meaty flavor. The mellowness and continuity of the MRPs made from monosaccharides were superior to those made from oligosaccharides. The MRPs formed by L. barbarum seed meal exhibited the characteristics of umami and meat flavor. MRPs with better flavors may be used to develop new types of seasoning salts. Full article

This study provides estimates on genetic parameters, inbreeding depression and purging for meat performance measures from 25 German sheep breeds. All German meat, merino sheep breeds and breeds of other breeding directions with a sufficient number of pedigree and performance data were included in this study. Phenotypic traits retrieved from the national database OviCap were evaluated: daily weight gain, meatiness score and ultrasound measurements for muscle and fat thickness. We employed animal models to estimate heritability, variance and covariance components for these meat performance traits as well as inbreeding depression and purging. The heritabilities, on average, reached estimates of 0.55, 0.34, 0.53 and 0.61 for daily weight gain, meatiness score and ultrasound measurements for muscle and fat thickness, respectively. We estimated the linear regression slopes for the individual rate of inbreeding, new and ancestral inbreeding, as well as the inbreeding coefficient and its interaction with the inbreeding coefficient of Ballou, employing animal models with non-genetic effects and the additive genetic effect of the animal. Across all breeds, inbreeding was only significant for daily weight gain, whereas for all other traits, estimates were not significant. Within sheep breeds, we found significant inbreeding depression for daily weight gain in German Mutton Merino and German Blackheaded Mutton as well as for the meatiness score in German Whiteheaded Mutton. Significant effects for purging, based on ancestral inbreeding and the interaction effect of the classical inbreeding coefficient with the inbreeding coefficient of Ballou, were not obvious either across or within any sheep breed. A 1% increase in inbreeding significantly decreased the phenotypic trait median of daily weight gain across all sheep breeds by 0.50% and 0.70% of phenotypic and genetic standard deviation, respectively. Purging effects due to ancestral inbreeding were not significant in any breed or across breeds. The results of this study may indicate that inbreeding depression may be more harmful in traits under stronger selection than in traits that exert low selection pressure. The results of this study demonstrate the different effects that result in meat performance traits due to inbreeding. With increasing rates of inbreeding and critical effective population sizes, selection intensity for breeding objectives has to be critically reviewed for each sheep breed. Inbreeding depression and purging should be evaluated in order to prevent a decrease in trait means due to inbreeding and to determine whether detrimental alleles are eliminated. Full article

The aim of this study was to show the influence of the age of horses currently in use in Poland on the tissue composition of carcasses and the quality of horsemeat. To conduct a detailed dissection and analysis of horsemeat quality, 12 half carcasses of foals and young horses, 14 half carcasses of adult horses, and 14 half carcasses of older horses were selected. A highly significant difference was demonstrated between the linear measurements of the carcasses of foals and young horses compared with those of adult animals. A significantly higher dressing percentage was observed in foals compared with older horses (p ≤ 0.05). Compared with the carcasses from older horses, the foal carcasses provided a significantly higher amount of meat in class I (p ≤ 0.05). Meat obtained from foal carcasses, when compared with the raw material from other age groups of animals, was characterized by a higher number of points for individual qualitative characteristics in the sensory evaluation. The physicochemical properties of horsemeat were dependent on the age of the horses. Compared with the oldest horses, foal meat was characterized by the lowest ability to bind and retain water. The significantly highest content of protein and fat was found in the meat of adult horses compared with the meat of foals. The horsemeats consumed today, compared with those from the 1980s and 1990s, are characterized by a much lower degree of fat deposition in the carcasses, and a higher dressing percentage index and carcass meatiness. This may result in a greater popularization of horsemeat, both among processors of this raw material and the consumers themselves. This can be a very important advantage, pointing to new aspects of food quantity and quality, especially for gourmets of this type of product. Full article

Edible mushroom has attracted increasing attention as a natural flavor enhancer. This research studied sensory flavor profiles and identified umami taste-related compounds in split gill mushroom extract (SGME) using descriptive analysis and chemical analysis, respectively. The effects of SGME on taste enhancement as perceived by trained descriptive panelists and general consumers were evaluated in salt solutions and clear chicken soups. The results showed that SGME had mushroom, bitter aromatic, dark brown, meaty, and musty flavor notes and salty and umami tastes. Glutamic acid, aspartic acids, adenosine 5′-monophosphate (5′-AMP), and guanosine 5′-monophosphate (5′-GMP) contributed to SGME’s umami taste. As perceived by trained panelists, saltiness enhancement caused by SGME in aqueous solutions occurred only at relatively low salt concentrations (0.3 and 0.5%), while its umami enhancement effect was more pronounced. When SGME was added into reduced-salt seasoned clear chicken soups, it helped to enhance both the salty and umami tastes of the soups. The 20–31.25% reduced-salt soups with 12.5% of SGME were rated as salty as (p > 0.05) the control soup with regular salt content as perceived by both trained panelists and general consumers. The results suggest that SGME could be used as a natural flavor enhancer in the development of reduced-salt foods. Full article