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Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to study the effect of garlic powder on the quality of duck luncheon meat and obtain the best quality products. 0%, 2%, 4%, 6% or 8% garlic powder was added into the production of luncheon meat. The quality of duck luncheon meat were measured by electronic nose, texture instrument, color difference analyzer and LF-NMR. Meanwhile, fuzzy mathematics sensory evaluation was used to comprehensively analyze the quality of duck luncheon meat. The results showed that there was a significant difference in the odor between duck luncheon meat with and without garlic powder added. With the increase of garlic powder addition, the various texture indicators and the L* of duck luncheon meat showed a trend of first increasing and then decreasing, specially all indicators reached their peak when the amount of garlic powder added was 4%. At the same time, the a* of luncheon meat color decreased, while b* significantly increased overall (P

In order to study the effect of garlic powder on the quality of duck luncheon meat and obtain the best quality products. 0%, 2%, 4%, 6% or 8% garlic powder was added into the production of luncheon meat. The quality of duck luncheon meat were measured by electronic nose, texture instrument, color difference analyzer and LF-NMR. Meanwhile, fuzzy mathematics sensory evaluation was used to comprehensively analyze the quality of duck luncheon meat. The results showed that there was a significant difference in the odor between duck luncheon meat with and without garlic powder added. With the increase of garlic powder addition, the various texture indicators and the L* of duck luncheon meat showed a trend of first increasing and then decreasing, specially all indicators reached their peak when the amount of garlic powder added was 4%. At the same time, the a* of luncheon meat color decreased, while b* significantly increased overall (P<0.05). In addition, the content of non flowing water in luncheon meat showed a trend of first increasing and then decreasing, and reached the peak when the amount of garlic powder added was 6%. Garlic powder had a certain impact on the water distribution of luncheon meat. Based on fuzzy mathematics sensory evaluation results, the best addition of garlic powder was 4%. In conclusion, adding 4% garlic powder can improve the texture characteristics and flavor quality of duck luncheon meat, and improve the nutritional and economic value of luncheon meat. [ABSTRACT FROM AUTHOR]

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this work, a simple, accurate, and rapid capillary electrophoresis with an indirect ultraviolet detection method was developed to simultaneous separate 10 biogenic amines. It was found that β‐cyclodextrin and ethylene diamine tetraacetic acid facilitated the separation of tryptamine and tyramine, spermidine and spermine, respectively. The optimized background electrolytes consisted of 20.0 mmol/L imidazole, 8.0 mmol/L β‐cyclodextrin, 0.5 mmol/L ethylene diamine tetraacetic acid, and 6.0% methanol (at pH 4.50 adjusted with acetic acid). The total analysis time of this method was less than 11 min with limits of detection in the range of 0.14–1.98 mg/L. The interday relative standard deviation of migration time and peak area were less than 1.36% and 4.44% (n = 6), respectively. To verify the applicability, this method was carried out to analyze biogenic amines in commercial luncheon meat samples. Due to the complex composition of luncheon meat, the real samples were rinsed with deionized water to reduce the influence of matrices. It was found that both storage temperature and protein content of the luncheon meat samples affected the biogenic amines content during storage. The results of this study are instructive for the storage of high‐protein meat products. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, linseed oil-based oleogel was firstly constructed using soy protein isolate (SPI) and varying concentrations of highland barley β -glucan (HBG) by emulsion-templated approach. The microstructure and gel properties of linseed oil-based oleogel was evaluated for a deeper understanding of the interaction between HBG and SPI. Confocal laser scanning microscope showed oil droplets became smaller, more compact, and more uniformly distributed in the network as the concentration of HBG increased. FTIR analysis demonstrated the formation of a 3D network mainly via stretching intramolecular or intermolecular hydrogen bonding from SPI and HBG. SAXS pattern implied 7.608–8.128 nm R g of oleogels. Frequency sweep measurements indicated higher concentrations of HBG caused more rigid microstructure network and greater mechanical strength of the solid-like system. Time sweep measurements showed the structure of oleogels could be recovered by 50–80% followed by the shear rate dropping from 10 s−1 to 0.1 s−1. Moreover, temperature sweep measurements showed no gel-to-sol phase transition happened from 5 °C to 100 °C. SPI/HBG mixed gels significantly increased the oil binding capacity by 8–22 times and slowed down the oxidation of linseed oil rich in n -3 polyunsaturated fatty acids. Linseed oil-based oleogel was then applied in luncheon meat as a healthy alternative to solid fats. Sensory evaluation presented the overall acceptance of luncheon meat decreased with the increasing oleogel substitution of pork backfat, but oleogel substitution of 25% pork backfat produced the desirable overall acceptance. [Display omitted] • LO-based oleogels firstly structured with SPI and HBG by emulsion-templated method. • HBG enabled more compact and uniform distribution of oil droplets in gel network. • The formation of oleogels was mainly via hydrogen bonding from SPI and HBG. • The gel network constructed with SPI and HBG slowed down the oxidation of LO. • Replacing 25% pork backfat by oleogel produced the desirable overall acceptance. [ABSTRACT FROM AUTHOR]