scholarly journals Effect of Welsh Onion on Taste Components and Sensory Characteristics of Porcine Bone Soup

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2968
Author(s):  
Li Liang ◽  
Chenchen Zhou ◽  
Yuyu Zhang ◽  
Baoguo Sun
Keyword(s):  
Amino Acids ◽  
Ascorbic Acid ◽  
Lactic Acid ◽  
Citric Acid ◽  
Free Amino ◽  
Mineral Elements ◽  
Sensory Characteristics ◽  
Liquid Ratio ◽  
Welsh Onion ◽  
Umami Taste

To investigate the effect of welsh onion on taste components and sensory characteristics in porcine bone soup, the stewing condition was as follows: the material–liquid ratio (m/V) was 1:1, the stewing time was 5.0 h, and the ratio of welsh onion was 2.5%. Then, the content of taste components was measured. The content of free amino acids in porcine bone soup with welsh onion (PWS) was higher than the sum of welsh onion soup (WS) and porcine bone soup (PS); particularly, the umami amino acids increased by 35.73% compared with PS. Significant increases in four organic acids (lactic acid, pyroglutamic acid, citric acid and ascorbic acid), two 5′-nucleotides (5′-AMP and 5′-GMP) and three mineral elements (K, Ca and Mg) were observed in PWS. Compared with PS, the equivalent umami concentration (EUC) value was increased from 79.09 to 106.47 mg MSG/100 g in PWS, which was due to the high content of umami amino acids and the synergistic effect with 5′-nucleotides. The results of the sensory analysis indicated a certain enhancement of umami taste in PWS, and the sweet and salty tastes were also increased with the addition of welsh onion. The correlation analysis was consistent with the variation of the components tested above.

scholarly journals Effect of Ginger on Chemical Composition, Physical and Sensory Characteristics of Chicken Soup

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1456
Author(s):  
Wen Duan ◽  
Li Liang ◽  
Yan Huang ◽  
Yuyu Zhang ◽  
Baoguo Sun ◽  
...  
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Sensory Quality ◽  
Electronic Tongue ◽  
Color Difference ◽  
Mineral Elements ◽  
Sensory Characteristics

In order to investigate the effect of ginger on taste components and sensory characteristics in chicken soup, the content of amino acids, organic acids, 5′-nucleotides, and mineral elements were determined in chicken soup sample. With the ginger added, free amino acids in chicken soup obviously increased and exceeded the total amounts in ginger soup and chicken soup. The content of glutamic acid (122.74 μg/mL) was the highest among 17 free amino acids in ginger chicken soup. Meanwhile, six organic acids detected in chicken soup all obviously increased, among which lactic acid (1523.58 μg/mL) and critic acid (4692.41 μg/mL) exceeded 1000 μg/mL. The content of 5′-nucleotides had no obvious difference between ginger chicken soup and chicken soup. Compared with chicken soup, ginger chicken soup had a smaller particle size (136.43 nm) and color difference (79.69), but a higher viscosity. With ginger added in chicken soup, the content of seven mineral elements was reduced, and the content of total sugar increased. Results from an electronic tongue indicated a difference in taste profiles among the soups. The taste components and sensory quality of chicken soup were obviously affected by adding the ginger.

scholarly journals Green extraction of proteins, umami and other free amino acids from brown macroalgae Ascophyllum nodosum and Fucus vesiculosus

2021 ◽  
Author(s):  
Viruja Ummat ◽  
Marco Garcia-Vaquero ◽  
Mahesha M. Poojary ◽  
Marianne N. Lund ◽  
Colm O’Donnell ◽  
...  
Keyword(s):  
Amino Acids ◽  
Citric Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Food Industry ◽  
Ascophyllum Nodosum ◽  
Fucus Vesiculosus ◽  
Green Solvents ◽  
Brown Macroalgae ◽  
Extraction Solvent

AbstractSeaweeds are a valuable potential source of protein, as well as free amino acids (FAAs) with umami flavour which are in high demand by the food industry. The most commonly used flavouring agents in the food industry are chemically synthesised and therefore are subject to concerns regarding their safety and associated consumer resistance. This study focuses on the effects of extraction time (1 and 2 h) and solvents (0.1 M HCl, 1% citric acid and deionised water) on the extraction of protein and FAAs including umami FAAs from Irish brown seaweeds (Ascophyllum nodosum and Fucus vesiculosus). Extraction yields were influenced by both the extraction solvent and time, and also varied according to the seaweed used. Both seaweeds investigated were found to be good sources of protein, FAAs including umami FAAs, demonstrating potential application as flavouring agents in the food industry. Overall, the use of green solvents (deionised water and citric acid) resulted in higher recoveries of compounds compared to HCl. The results of this study will facilitate the use of more sustainable solvents in industry for the extraction of proteins and flavouring agents from seaweed.

scholarly journals Extraction and Analysis of Free Amino Acids and 5’-Nucleotides, the Key Contributors to the Umami Taste of Seaweed

2021 ◽  
pp. 131352
Author(s):  
Tanja C.W. Moerdijk-Poortvliet ◽  
Dylan L.C. de Jong ◽  
Roy Fremouw ◽  
Sandra de Reu ◽  
Jose M. de Winter ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Umami Taste

The Composition of the Seminal Plasma of Balanus Balanus

1962 ◽  
Vol 39 (3) ◽  
pp. 345-352
Author(s):  
H. BARNES
Keyword(s):  
Amino Acids ◽  
Ascorbic Acid ◽  
Amino Acid ◽  
Seminal Plasma ◽  
Free Amino ◽  
Reducing Sugars ◽  
Sea Water ◽  
Protective Action ◽  
Inorganic Ions ◽  
Chemical Analyses

1. The results of some chemical analyses for inorganic and organic constituents of the seminal plasma of Balanus balanus are presented. 2. The inorganic ions show a cation deficit of 178 m-equiv./l., which is probably made up by free amino-acids. 3. Cystine is a prominent amino acid present. 4. Potassium and calcium are present in excess of their quantities in sea water. 5. Reducing sugars, compared with the amount found in sea-urchin spermatozoa, are found in moderate quantities, 1 mg./ml. 6. Phosphorus of all kinds is present in only small quantities (total of o.14 mg./ml.). 7. Some phosphatases are present. 8. There are 21 /µg./ml. of ascorbic acid; the function of this is discussed in relation to its possible contribution to the protective action against the poisoning of -SH groups by thiol-reactive agents.

scholarly journals Identification of Umami Taste in Sous-Vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 251 ◽  
Author(s):  
Young-Hwa Hwang ◽  
Ishamri Ismail ◽  
Seon-Tea Joo
Keyword(s):  
Amino Acids ◽  
Principal Component Analysis ◽  
Food Processing ◽  
Free Amino Acids ◽  
Free Amino ◽  
Electronic Tongue ◽  
Principal Component ◽  
Chemical Analyses ◽  
Umami Taste ◽  
Sous Vide

Behaviour of umami compounds that are associated with non-volatile compounds on slow cooking regimes remains less explored. This study aims to assess the ability of the electronic tongue system on the umami taste from sous-vide beef semitendinosus. The identification was based on the taste-enhancing synergism between umami compounds 5’-nucleotides (IMP, GMP, AMP, inosine, and hypoxanthine) and free amino acids (glutamic and aspartic acid) using the estimation of equivalent umami concentration (EUC) and electronic tongue system. Sous-vide cooked at 60 and 70 °C for 6 and 12 h and cooked using the conventional method at 70 °C for 30 min (as control) were compared. The temperature had a significant effect on 5’-nucleotides, but aspartic and glutamic acid were not influenced by any treatments applied. Sous-vide cooked at 60 °C tended to have higher inosine and hypoxanthine. Meanwhile, desirable 5’-nucleotides IMP, AMP, and GMP were more intensified at the temperature of 70 °C. The principal component analysis predicted a good correlation between EUC and the electronic tongue, with sous-vide at 70 °C for 12 h presenting the most umami. Therefore, the electronic tongue system is a useful tool in food processing, particularly in determining complex sensory properties such as umami, which cannot be evaluated objectively.

Influence of thermophilic lactic acid bacteria strains on propionibacteria growth and lactate consumption in an Emmental juice-like medium

1999 ◽  
Vol 66 (1) ◽  
pp. 105-113 ◽  
Author(s):  
ANNE THIERRY ◽  
DELPHINE SALVAT-BRUNAUD ◽  
JEAN-LOUIS MAUBOIS
Keyword(s):  
Amino Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Free Amino Acids ◽  
Free Amino ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Helveticus ◽  
The Media ◽  
Lactate Consumption ◽  
Thermophilic Lactic Acid Bacteria

Swiss-type cheeses such as Emmental are characterized by the successive development of thermophilic lactic acid bacteria (TLAB) and propionibacteria. The aim of this study was to determine whether the choice of TLAB strain influenced propionibacteria. TLAB and propionibacteria were cultured sequentially under the conditions prevailing in cheese. Firstly, 11 Emmental juice-like media were prepared by fermenting casein-enriched milk with pure or mixed cultures of TLAB (Lactobacillus helveticus, Lb. delbrueckii subsp. lactis and Streptococcus thermophilus), differing in their proteolytic activities. TLAB cells were then removed by microfiltration. Finally, five strains of Propionibacterium freudenreichii were grown on these media at 24°C under anaerobiosis and their growth characteristics and lactate consumption determined. The media mainly differed in their contents of peptides (1·9–5·3 g/kg) and free amino acids (1·0–5·6 g/kg) and the proportions of lactate isomers (42–92% of the L(+) isomer). Propionibacteria were significantly (P<0·05) influenced by TLAB strains (differences in doubling times of up to 20% and differences in lactate consumption after 600 h culture of up to 52%). The influence of TLAB was similar for all the propionibacteria tested, depended on the TLAB strains and could not be generalized to the TLAB species. Propionibacteria were stimulated by high peptide levels, low levels of free amino acids and NaCl, a low proportion of L(+)-lactate and other undetermined factors. However, variations due to TLAB were less than those between propionibacteria strains.

scholarly journals On the Nitrogen Nutrition of Silage Strains of Lactic Acid Bacteria

1966 ◽  
Vol 19 (1) ◽  
pp. 105 ◽  
Author(s):  
CJ Brady
Keyword(s):  
Amino Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Free Amino Acids ◽  
Free Amino ◽  
Nitrogen Nutrition ◽  
Synthetic Medium ◽  
Post Harvest ◽  
Synthetic Media ◽  
Time Of Harvest

Consideration is given to the adequacy of the free amino acids in plant juices at the time of harvest as nitrogen substrate for strains of lactic acid bacteria isolated from silage. The requirements of several strains of the bacteria for free amino acids in synthetic media were compared with the concentration of these acids in the liquid phase of plants at the time of harvest; this comparison suggested that several amino acids, and particulady lysine, may at times be rate.limiting. Ethanolic extracts of plants, sampled before and after a period of post-harvest wilting, were assayed as nitrogen substrates for the bacteria. A marked response to additions of lysine, some response to arginine, and evidence of deficiency of other acids were noted. The importance of post-harvest proteolysis to the amino acid nutrition of the bacteria in the silage environment is discussed. Certain fractions of the plant extracts were found to promote early growth of the bacteria in the synthetic medium, and the distribution of this activity in different fractions is described.

Accelerated ripening of Pecorino Umbro cheese

1998 ◽  
Vol 65 (4) ◽  
pp. 631-642 ◽  
Author(s):  
ALDO CORSETTI ◽  
MARCO GOBBETTI ◽  
EMANUELE SMACCHI ◽  
MARIA DE ANGELIS ◽  
JONE ROSSI
Keyword(s):  
Amino Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Free Amino ◽  
Trichloroacetic Acid ◽  
Short Peptides ◽  
Accelerated Ripening ◽  
Total Free Amino Acids ◽  
Biochemical Analyses ◽  
Dipeptidase Activities

We have investigated accelerating the ripening of Pecorino Umbro cheese by adding crude cytoplasmic extract from Pseudomonas fluorescens, non-starter lactic acid bacteria (NSLAB) or cheese slurry. Microbiological and biochemical analyses and sensory evaluation were carried out on control and experimental cheeses over 28 d ripening. In the cheeses containing NSLAB or slurry, counts of mesophilic lactobacilli ranged from log 7·6 at day 1 to ∼log 8·6 cfu/g after 28 d ripening, ∼2 log cycles higher than in the control cheese. All the experimental cheeses contained higher levels than the control of total free amino acids and N soluble at pH 4·6 and in 120 g trichloroacetic acid/l. Compared with the control, higher aminopeptidase and dipeptidase activities were found in the cheeses containing NSLAB and slurry, and especially in those containing the Pseudomonas enzyme. The cheeses containing NSLAB or slurry were characterized by an accumulation of short peptides (Mr<2000) detected by FPLC. Although the cheese containing enzyme had an atypical flavour, the addition of mesophilic lactobacilli reduced from 60 to 28 d the ripening period of Pecorino Umbro cheese, without the appearance of off flavour.

scholarly journals INHIBITION OF BACTERIA ISOLATED FROM NINH THUAN GRAPES BY ORGANIC ACIDS

2018 ◽  
Vol 54 (4A) ◽  
pp. 290
Author(s):  
Nguyen Thi Hanh
Keyword(s):  
Ascorbic Acid ◽  
Lactic Acid ◽  
Citric Acid ◽  
Bacillus Thuringiensis ◽  
Organic Acids ◽  
Bacillus Cereus ◽  
Minimal Inhibitory Concentration ◽  
Inhibitory Concentration ◽  
Dilution Method ◽  
Minimal Bactericidal Concentration

Ninh Thuan grapes are famous specialty of Vietnam. After harvesting, they are very susceptible to damage if not preserved in time. This study aimed to find the minimal inhibitory concentration and minimal bactericidal concentrations of organic acids, such as lactic acid, citric acid, and ascorbic acid towards seven bacteria previously isolated from Ninh thuan grapes (Empedobacter  brevis, Citrobacter sp. Enterobacterium ludwigii, Bacillus cereus, Flavobacterium sp., Pseudomonas oryzihabitans and Bacillus thuringiensis) in order to apply in pretreatment of grapes prior to storage. The Minimal Inhibitory Concentration (MIC) was determined by the binary dilution method. 0.1 ml of each dilution of test acids with initial concentration of 3 % was mixed with 0.1 ml of bacteria (c.a. 5.105 CFU/ml), in 96-culturing-well plate. Innoculated plate was incubated for 24 hours at temperature of 37 °C. Optical density was measured at 620 nm wavelength by a Microplate reader device. For Minimal Bactericidal Concentration (MBC) determination, 0.1 ml of bacteria (c.a.5.105 CFU/ml) was mixed with 0.4 ml liquid medium of Tryptone Glucose Agar (TGA) and of 0.5 ml acid at above concentrations, culturing within 24 hours at temperature of 37 °C. After 24 hours, they were dropped onto TGA agar plates, and cultured for 24 hours at 37 °C. The results showed that, the MIC and MBC of citric acid toward Empedobacter brevis were 0.12 mg/ml and 0.12 mg/ml; Citrobacter sp. were 0.9 mg/ml and 3.8 mg/ml; Enterobacterium ludwigii were 0.45 mg/ml and 1.9 mg/ml; Bacillus cereus were  0.9 mg/ml and 0.9 mg/ml; Flavobacterium sp. were 0.12 mg/ml  and 0.45 mg/ml; Pseudomonas oryzihabitans were 0.12 mg/ml and 0.45 mg/ml and Bacillus thuringiensis were 0.12 mg/ml  and 0.9 mg/ml, respectively. Similarly, MIC and MBC of  lactic acid toward: Empedobacter brevis were 0.12 mg/ml and 0.23 mg/ml;Citrobacter sp. were 0.9 mg/ml and 1.9 mg/ml; Enterobacterium ludwigii were 0.45 mg/ml and 0.9 mg/ml; Bacillus cereus were 0.23 mg/ml and 0.45 mg/ml; Flavobacterium sp. were 0.12 mg/ml and 1.9 mg/ml;  Pseudomonas oryzihabitans  were 0.23 mg/ml and 1.9 mg/ml and Bacillus thuringiensis were 0.12 mg/ml and 1.9 mg/ml, respectively. Ascorbic acid was found to be inefficient for use as antimicrobial agent against isolated bacteria. The above results suggested that citric and lactic acids could be used at maximal concentrations of 3.8 mg/ml and 1.9 mg/ml, respectively to suppress bacteria from grapes. This finding would contribute to develop method for pretreatment of grapes in fresh grape preservation techniques. 

scholarly journals Impact of Short-term Artificial Low Salinity Stress on the Flavor Quality of Scylla Paramamosain

2021 ◽  
Vol 36 (2) ◽  
pp. 179-195
Author(s):  
Tu Chunfei ◽  
Li Xing ◽  
Wang Huan ◽  
Chen Yuhao ◽  
Liang Guoling ◽  
...  
Keyword(s):  
Amino Acids ◽  
Lactic Acid ◽  
Amino Acid ◽  
Salinity Stress ◽  
Free Amino ◽  
Scylla Paramamosain ◽  
Low Salinity ◽  
Salinity Control ◽  
Cumulative Amount

Scylla paramamosain is a kind of large euryhaline marine crab. As an important physicochemical parameter of seawater, salinity has a great impact on the survival, growth and quality of Scylla paramamosain. This research tested the content of non-volatile flavor substance, lactic acid and taurine on the 0, 1st, 3rd, 7th and 15th day in three salinity gradients (3, 13, 23) with HPLC (High-performance Liquid Chromatography) technology. Results have shown that in low salinity stress, the cumulative amount of free amino acids in muscle of Scylla paramamosain is more than that in hepatopancreas, while the cumulative amount of essential amino acids in hepatopancreas is more than that in muscle. In muscle, contents of three flavor amino acids are ranked as follows: sweet, bitter and delicious amino acid, and in hepatopancreas, it is bitter, sweet and delicious amino acid. The fluctuation rule of free amino acid, essential amino acid and lactic acid in Scylla paramamosain in the low salinity group is similar to that of other salinity control group, while the content of sweet amino acid, bitter amino acid, nucleotide, EUC, taurine is different from that of other salinity control groups.

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