Effects of sonication and yeast fermentation on the physicochemical and sensory features of duck liver paste
文献类型： 外文期刊
作者： Xu, Le 1 ; Zhou, Changyu 3 ; Pan, Daodong 3 ; Wang, Zhaoshan 4 ; Yang, Dong 5 ; Cao, Jinxuan 6 ; Sant'ana, Anderson S. 7 ; Zhang, Hao 8 ; Chen, Jun 1 ; Wang, Ying 6 ; Xia, Qiang 3 ;
作者机构： 1.Nanchang Univ, State Key Lab Food Sci & Technol, 235 Nanjing East Rd, Nanchang 330047, Peoples R China
2.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Qual & Safety Control Storage & T, Minist Agr & Rural Affairs, Beijing, Peoples R China
3.Ningbo Univ, Coll Food Sci & Engn, State Key Lab Managing Biot & Chem Threats Qual &, Key Lab Anim Prot Food Proc Technol Zhejiang Prov, Ningbo, Peoples R China
4.Shandong Zhongke Food Co Ltd, Dept Food Res, Tai An, Peoples R China
5.Inner Mongolia Caoyuanxinhe Food Co Ltd, Dept Food Res, Bayannur, Peoples R China
6.Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, MOE Key Lab Geriatr Nutr & Hlth, 11 Fucheng Rd, Beijing 100048, Peoples R China
7.Univ Estadual Campinas, Dept Food Sci, Sao Paulo, Brazil
8.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing, Peoples R China
关键词： Off-flavor; Volatilome; Lipids; Non-fatty duck liver; Sonication
期刊名称：INTERNATIONAL JOURNAL OF FOOD PROPERTIES （ 影响因子：3.9； 五年影响因子：4.2 ）
ISSN： 1094-2912
年卷期： 2025 年 28 卷 1 期
页码：
收录情况： SCI
摘要： Non-fatty duck liver (DLv) shows excellent nutritional properties, but the predominance perception of off-odor has limited the general consumption and processability. Ultrasonic (US)-assisted yeast fermentation strategies were explored to alleviate off-odor perception of DLv, including US-treated DLv, US-stressed yeast strain, and a combination of both before yeast fermentation. Interestingly, the combination of US-treated DLv and US-stressed yeast significantly increased omega-3 fatty acids, improved textural stability, and reduced water activity and TBARs during fermentation. Meanwhile, total biogenic amine contents were controlled at a low level dominantly attributed to yeast-driven spermine and spermidine metabolism under fermentation. Multivariate and discriminant analysis recognized aroma compounds including formic acid, 3-methyl pentyl ester, benzaldehyde, 2-methyl-hexanoic acid, (E, E)-2, 4-decadienal, phenylethyl alcohol, 2-phenyl-2-butenal, octanoic acid and hexanoic acid as the major contributors driving the shift of volatile fingerprinting patterns toward those with lower off-odor perception. These results suggested great potential of ultrasonication-assisted fermentation in achieving physicochemical quality control and alleviating off-odor perception, providing a novel approach to improve the quality and sensory attributes of animal liver-based products in the food industry.
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