Physicochemical Properties, Volatile Compounds and Phospholipid Classes of Silver Carp Brain Lipids

This work studied the effects of KGM with different degrees of deacetylation (DDs) on the physicochemical properties of silver carp (Hypophthalmichthys molitrix) surimi gels.

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Characterization of the Physicochemical Properties and Volatile Compounds of a Thermocoagulation Product Recovered from Brine Used in Salted-Dried Horse Mackerel Production

Nippon Shokuhin Kagaku Kogaku Kaishi ◽

10.3136/nskkk.61.475 ◽

2014 ◽

Vol 61 (10) ◽

pp. 475-479

Author(s):

Chizuru Kumabe ◽

Kyoko Koizumi ◽

Seiichi Hiratsuka

Keyword(s):

Physicochemical Properties ◽

Volatile Compounds ◽

Horse Mackerel

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The Effects of Roasting Time of Unfermented Cocoa Liquor Using the Oil Bath Methods on Physicochemical Properties and Volatile Compound Profiles

Jurnal Agritech ◽

10.22146/agritech.33103 ◽

2019 ◽

Vol 39 (1) ◽

pp. 36

Author(s):

Nurhayati Nurhayati ◽

Francis Maria Constance Sigit Setyabudi ◽

Djagal Wiseso Marseno ◽

Supriyanto Supriyanto

Keyword(s):

Physicochemical Properties ◽

Volatile Compounds ◽

Volatile Compound ◽

L Value ◽

Roasting Time

This study aimed to measure the effect of roasting time on physicochemical properties and volatile compounds of unfermented cocoa liquor roasted with an oil bath method. Physicochemical properties (pH, temperature, and color), flavor, and volatile compounds were analyzed. The results showed that the longer the roasting time the higher the unfermented cocoa liquor’s temperature, °Hue, and ΔE value, but lower pH and L value. There were 126 volatile compounds obtained by various roasting time, identified as pyrazines (12), aldehydes (16), esters (1), alcohols (31), acids (15), hydrocarbons (11), ketones (19), and others (21). At 15, 20, and 25 minutes of roasting time, 69, 74, and 67 volatile compounds, respectively, were identified. Volatile compounds’ profiles were indicated to be strongly influenced by roasting time. The largest area and highest number of compounds, such as pyrazines and aldehydes, were obtained at 20 minutes, which was also the only time the esters were identified. As well as the time showed a very strong flavor described by panelists.

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Physicochemical Properties, Fatty Acid Composition, Volatile Compounds of Blueberries, Cranberries, Raspberries, and Cuckooflower Seeds Obtained Using Sonication Method

Molecules ◽

10.3390/molecules26247446 ◽

2021 ◽

Vol 26 (24) ◽

pp. 7446

Author(s):

Dorota Bederska-Łojewska ◽

Marek Pieszka ◽

Aleksandra Marzec ◽

Magdalena Rudzińska ◽

Anna Grygier ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Physicochemical Properties ◽

Volatile Compounds ◽

High Performance ◽

Essential Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Rubus Idaeus ◽

Extraction Temperature ◽

Cardamine Pratensis

Every year, thousands of tons of fruit seeds are discarded as agro-industrial by-products around the world. Fruit seeds are an excellent source of oils, monounsaturated fatty acids, and n-6 and n-3 polyunsaturated essential fatty acids. This study aimed to develop a novel technology for extracting active substances from selected seeds that were obtained after pressing fruit juices. The proposed technology involved sonification with the use of ethyl alcohol at a low extraction temperature. Seeds of four species—blueberry (Vaccinium myrtillus L.), raspberry (Rubus idaeus), cranberry (Vaccinium macrocarpon), and cuckooflower (Cardamine pratensis)—were used for extraction. Following alcohol evaporation under nitrogen, the antioxidant activity, chemical composition, and volatile compounds of the obtained extracts were analyzed using chromatographic methods, including gas chromatography (GC)–mass spectrometry (MS) (GC–MS/MS), and high-performance liquid chromatography–MS. We analyzed physicochemical properties, fatty acid, and volatile compounds composition, sterol and tocochromanol content of blueberry, cranberry, raspberry, and cuckooflower seed oils obtained by sonication. This method is safe and effective, and allows for obtaining valuable oils from the seeds.

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Effects of an Extract from Olive Fruits on the Physicochemical Properties, Lipid Oxidation and Volatile Compounds of Beef Patties

Foods ◽

10.3390/foods9121728 ◽

2020 ◽

Vol 9 (12) ◽

pp. 1728

Author(s):

Inmaculada Gómez ◽

Celia García-Varona ◽

María Curiel-Fernández ◽

Miriam Ortega-Heras

Keyword(s):

Physicochemical Properties ◽

Lipid Oxidation ◽

Volatile Compounds ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Beef Patties ◽

Microbiological Characteristics ◽

Red Color ◽

Volatile Organic ◽

Effective Antioxidant

The aim of this work was to evaluate the effect of an olive extract (OE) on the physicochemical and microbiological characteristics, lipid oxidation and volatile compounds of beef patties stored both aerobically and under modified atmosphere packaging for 15 days at 4 °C. The antioxidant and antimicrobial effects of the OE were compared to those of sulfite. Four formulations were elaborated according to the antioxidant and dose used: without antioxidant, C; 300 mg potassium metabisulfite/kg product, S; 150 mg OE/kg product, OE1; and 250 mg of OE/kg product, OE2. The parameters analyzed were pH, water activity, color, lipid oxidation (TBARS and volatile organic compounds: hexanal, 2-pentyl-furan, 1-pentanol, 2,3-octanedione and nonanal, 1-octen-2-ol) and total viable counts. The OE delayed the loss of the bright red color of the patties and reduced the lipid oxidation in both types of packaging compared to the control patty. Sulfite was the most effective antioxidant for inhibition of the total viable counts. An OE could be used as a natural antioxidant to delay the lipid oxidation of meat without negatively affecting its physicochemical properties.

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