Search

In this study, three different brands of commercially available marinated tofu were analyzed and compared with homemade products to explore the effect of key flavor substances on their sensory quality, sensory properties, texture characteristics, and volatile components. The texture characteristics and flavor substances of the three brands of commercially available marinated tofu were significantly different from those of homemade products. A total of 64 volatile components were identified by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), mainly including 11 hydrocarbons, 11 alcohols, 10 ketones, 15 aldehydes, 4 esters, 1 acid, and 12 other volatile substances. Among these, nine key flavor compounds (ROAV > 1, VIP > 1) were identified using the relative odor activity value (ROAV) combined with a partial least squares discriminant analysis (PLS-DA) and variable importance in projection, including α-Pinene, β-Myrcene, α-Phellandrene, 1-Penten-3-one, Butanal, 3-Methyl butanal, acetic acid ethyl ester, 1,8-Cineol, and 2-Pentyl furan. The correlation heatmap showed that sensory evaluation was positively correlated with hardness, gumminess, chewiness, and springiness while negatively correlated with 2-Pentyl furan, α-Pinene, resilience, α-Phellandrene, 1-Penten-3-one, acetic acid ethyl ester, and 1,8-Cineol. Overall, this study provides a theoretical reference for developing new instant marinated tofu snacks. [ABSTRACT FROM AUTHOR]

This is a comparison of potential allergenicity in a mouse model. Balb/C mice were sensitized by intraperitoneal injections (administered in three doses) of skimmed milk, casein, and whey protein from cow or yak milk. After 4 weeks, the mice were challenged and killed, sera were collected, and the spleens removed for analysis. An enzyme-linked immunosorbent assay was used to determine the specific antibodies (IgG and IgE) and cytokine. The number of mice with diarrhea was higher in the cow milk protein-sensitized group than in the yak milk protein-sensitized group. Serum (IgG, IgE) antibodies and histamine levels were also higher in cow milk protein-sensitized mice. Cytokine production by spleen-derived T cells showed high levels of interleukin-4 and interleukin-5 production and low levels of interferon-γ in cow milk protein and yak milk protein-sensitized mice. Lymphocyte proliferation ratio induced by yak milk protein was lower than cow milk protein. All results indicated that Maiwa yak milk protein may less allergenic than cow milk protein in mice. [ABSTRACT FROM AUTHOR]