Dual-frequency and moderate thermosonication (TS, 300 + 300 W, 20 + 40 kHz, 25~60 °C) was employed to inactivate in soybean paste. The aim was to evaluate the effect of TS on the inactivation of and on the quality of soybean paste. The Weibull model fitted the survival data of in thermosonicated soybean paste well and a decrease of 5 log of in soybean paste was obtained at TS, TS, TS, and T for 15.41, 7.49, 2.27, and 18.61 min. Scanning electron microscope observation revealed TS damaged the cell structure, leading to the leakage of intracellular contents. The physicochemical properties of soybean paste treated by TS were more retained than in paste treated by heat. The GC-MS analysis indicated that the flavor components had increased after TS treatment, especially at TS. In conclusion, TS can inactive in soybean paste without causing significant changes in its physicochemical and flavor qualities.
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http://dx.doi.org/10.3390/foods13223600 | DOI Listing |
Foods
January 2025
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Freshwater fish processing produces 30-70% nutrient-rich by-products, often discarded or undervalued. Grass carp by-products, rich in protein, offer potential as raw materials for fermented seasonings. This study explores the use of these by-products-specifically, minced fish and fish skin-in soybean fermentation to evaluate their effects on the quality of the resulting seasonings.
View Article and Find Full Text PDFFood Sci Biotechnol
January 2025
Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, 133 Dongguan Zhuang Road, Guangzhou, 510610 China.
Compound fermented seasonings were increasingly favored by consumers. This study using and soybeans as raw materials to make . and were used as starters for common fermentation with mature and beef to obtain a fermented beef-soybean paste.
View Article and Find Full Text PDFJ Sci Food Agric
January 2025
Department of Food Science and Human Nutrition and K-Food Research Center, Jeonbuk National University, Jeonbuk, Korea.
Background: Doenjang (fermented soybean paste) is a traditional Korean ingredient that has long been part of Korean cuisine. Commercial, mass-produced doenjang products are prevalent in the Korean market, and consumer demand for traditionally produced doenjang is steadily decreasing. An understanding of consumers' perceptions of traditional doenjang can serve as a foundation for sales and marketing strategies that are informed by consumer insights.
View Article and Find Full Text PDFThis study investigated the effects of fermented food consumption on the risk of colorectal cancer (CRC) related to processed meat intake using a mouse model. Processed meat products and fermented foods were supplemented to analyze heterocyclic amines (HCA) and carcinoembryonic antigen (CEA) levels and the gut microbiota in mice. The study determined age to be a non-influential factor.
View Article and Find Full Text PDFFoods
November 2024
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
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