| Autor: |
Nasiru MM; National Centre of Meat Quality and Safety Control, Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.; Department of Food Science and Technology, Faculty of Renewable Natural Resources, Federal University Dutsin-Ma, Katsina 821221, Nigeria., Umair M; Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China., Boateng EF; National Centre of Meat Quality and Safety Control, Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Alnadari F; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Khan KR; Department of Pharmaceutical Chemistry, Faculty of Pharmacy, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan., Wang Z; National Centre of Meat Quality and Safety Control, Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Luo J; College of Life Science, Anhui Normal University, Wuhu 241000, China., Yan W; National Centre of Meat Quality and Safety Control, Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Zhuang H; Quality and Safety Assessment Research Unit, U.S. National Poultry Research Center, USDA-ARS, 950 College Station Road, Athens, GA 30605, USA., Majrashi A; Department of Biology, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia., Zhang J; National Centre of Meat Quality and Safety Control, Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Korma SA; Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt.; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China. |
| Abstrakt: |
Egg white protein (EWP) is susceptible to denaturation and coagulation when exposed to high temperatures, adversely affecting its flavour, thereby influencing consumers' decisions. Here, we employ high-voltage cold plasma (HVCP) as a novel nonthermal technique to investigate its influence on the EWP's flavour attributes using E-nose, E-tongue, and headspace gas-chromatography-ion-mobilisation spectrometry (HS-GC-IMS) due to their rapidness and high sensitivity in identifying flavour fingerprints in foods. The EWP was investigated at 0, 60, 120, 180, 240, and 300 s of HVCP treatment time. The results revealed that HVCP significantly influences the odour and taste attributes of the EWP across all treatments, with a more significant influence at 60 and 120 s of HVCP treatment. Principal component analyses of the E-nose and E-tongue clearly distinguish the odour and taste sensors' responses. The HS-GC-IMS analysis identified 65 volatile compounds across the treatments. The volatile compounds' concentrations increased as the HVCP treatment time was increased from 0 to 300 s. The significant compounds contributing to EWP characterisation include heptanal, ethylbenzene, ethanol, acetic acid, nonanal, heptacosane, 5-octadecanal, decanal, p-xylene, and octanal. Thus, this study shows that HVCP could be utilised to modify and improve the EWP flavour attributes. |
