Yingying Hu
Northeast Agricultural University
FermentationGel electrophoresisElectronic tongueFlavourInoculationChemistryGlycogen phosphorylaseGas chromatography–mass spectrometryElectronic noseWater contentLactic acidProteaseMaltodextrinLactobacillus plantarumCitric acidStaphylococcus xylosusAmmoniumLactobacillusLactobacillus sakeiFlavorFood scienceBacteriaSodiumWater activityTasteHydrolysis
13Publications
6H-index
117Citations
Publications 13
Newest
#1Yingying Hu (NEAU: Northeast Agricultural University)H-Index: 6
#2Yongjie Li (NEAU: Northeast Agricultural University)
Last. Qian Chen (NEAU: Northeast Agricultural University)H-Index: 21
view all 6 authors...
Abstract The purpose of this study was to investigate the effects of lactic acid bacteria (LAB) including Lactobacillus curvatus, Lactobacillus sakei, Weissella hellenica, and Lactobacillus plantarum on the taste profiles of reduced-salt dry sausage. The results showed that the inoculation of LAB increased the moisture content and water activity and decreased the pH values of the sausages. Higher contents of total free amino acids (FAAs) were observed in the inoculated sausages (P
Source
#1Lang Zhang (NEAU: Northeast Agricultural University)H-Index: 5
#2Yingying Hu (NEAU: Northeast Agricultural University)H-Index: 6
Last. Qian Chen (NEAU: Northeast Agricultural University)H-Index: 21
view all 5 authors...
Abstract This study evaluated the effect of different sugar smoking times on the flavour profiles of chicken drumsticks using an electronic nose (E-nose), electronic tongue (E-tongue), and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME/GC-MS). The moisture content, water activity, pH, and L*-value decreased from 71.26% to 65.23%, 0.987 to 0.979, 6.66 to 5.36, and 61.84 to 52.34, respectively (P 1 were detected. Principal component analysis of E-nose, E-tongue...
1 CitationsSource
#1Yingying Hu (NEAU: Northeast Agricultural University)H-Index: 6
#2Hui Wang (NEAU: Northeast Agricultural University)H-Index: 3
Last. Qian Chen (NEAU: Northeast Agricultural University)H-Index: 21
view all 5 authors...
Abstract This study was to investigate the succession of the bacterial community in Harbin dry sausages during fermentation and its correlation to the sausage flavour. The results showed that Staphylococcus count increased but the moisture content and water activity decreased (P
1 CitationsSource
#1Chunhui Dong (NEAU: Northeast Agricultural University)H-Index: 3
#2Xin Du (NEAU: Northeast Agricultural University)H-Index: 3
Last. Xiufang Xia (NEAU: Northeast Agricultural University)H-Index: 25
view all 7 authors...
Abstract The effect of tyrosine decarboxylase negative strains from Harbin dry sausage on the growth and tyramine production of foodborne pathogens (FBP) was evaluated. Lactobacillus paraplantarum, Lactobacillus curvatus, Lactobacillus sakei, Lactobacillus paracasei, Lactobacillus plantarum and Staphylococcus epidermidis were screened as tyrosine decarboxylase negative strains by thin layer chromatography, HPLC, and PCR. High tyramine degradation rates were observed in S. epidermidis (21.73%), L...
Source
#1Qian Chen (NEAU: Northeast Agricultural University)H-Index: 21
#2Yingying Hu (NEAU: Northeast Agricultural University)H-Index: 6
Last. Baohua Kong (NEAU: Northeast Agricultural University)H-Index: 42
view all 6 authors...
The effects of different sodium substitutes on the physical and bacterial properties, flavour profile and sensory evaluation of dry fermented sausage were investigated. There were three different salt formulations, including control (C: 100%NaCl), S1 (70%NaCl and 30%KCl) and S2 (70%NaCl, 20%KCl and 10% flavour enhancers). Higher moisture content and lactic acid bacteria count, and lower pH and Staphylococcus count were observed in NaCl substitution treatments compared to the control (P < 0.05). ...
2 CitationsSource
#1Yingying Hu (NEAU: Northeast Agricultural University)H-Index: 6
#2Lang Zhang (NEAU: Northeast Agricultural University)H-Index: 5
Last. Baohua Kong (NEAU: Northeast Agricultural University)H-Index: 42
view all 5 authors...
Traditional Chinese fermented foods are favored by consumers due to their unique flavor, texture and nutritional values. A large number of microorganisms participate in the process of fermentation,...
2 CitationsSource
#1Yingying Hu (NEAU: Northeast Agricultural University)H-Index: 6
#2Lang Zhang (NEAU: Northeast Agricultural University)H-Index: 5
Last. Baohua Kong (NEAU: Northeast Agricultural University)H-Index: 42
view all 6 authors...
Abstract The objective of this study was to explore the correlation between bacterial communities and volatile compounds in traditional Chinese dry sausages from different regions. The bacterial community structure of dry sausages from five different regions as determined by high-throughput sequencing technology demonstrated that Firmicutes and Proteobacteria were the predominant phyla; Lactobacillus, Staphylococcus, Leuconostoc, Lactococcus and Weissella were the predominant genera; and Staphyl...
9 CitationsSource
#1Yingying Hu (NEAU: Northeast Agricultural University)H-Index: 6
#2Lang Zhang (NEAU: Northeast Agricultural University)H-Index: 5
Last. Baohua Kong (NEAU: Northeast Agricultural University)H-Index: 42
view all 6 authors...
Abstract The objective of this study was to evaluate the effects of NaCl reduction (2.5% 2.0%, 1.5% and 1.0%) on the bacterial growth, physicochemical characteristics, flavour profile and sensory traits of fermented dry sausage. The moisture content, water activity and lactic acid bacteria count increased as the NaCl level decreased (P
10 CitationsSource
#1Fangda Sun (NEAU: Northeast Agricultural University)H-Index: 10
#2Yingying Hu (NEAU: Northeast Agricultural University)H-Index: 6
Last. Ligang Qin (NEAU: Northeast Agricultural University)H-Index: 3
view all 5 authors...
Abstract This study investigated the purification and biochemical characterization of the protease produced by Lactobacillus fermentum R6 isolated from Harbin dry sausages. The optimized fermentation conditions were as follows: a fermentation time of 48 h, an initial pH of 6 and a fermentation temperature of 37 °C. The 37.7 kDa extracellular protease was purified using ammonium sulphate deposition, an ion exchange layer system and gel filtration. The protease produced by L. fermentum R6 had the ...
3 CitationsSource
#1Yingying Hu (NEAU: Northeast Agricultural University)H-Index: 6
#2Qian Chen (NEAU: Northeast Agricultural University)H-Index: 21
Last. Baohua Kong (NEAU: Northeast Agricultural University)H-Index: 42
view all 6 authors...
Abstract Pediococcus pentosaceus (Pp) , Lactobacillus curvatus (Lc) , Lactobacillus sakei (Ls) and Staphylococcus xylosus (Sx) were evaluated to determine their roles in the quality characteristics and flavor formation in Harbin dry sausage. The inoculation of dry sausages with bacterial strains, especially mixed strains (Pp + Sx + Lc and Pp + Sx + Ls), significantly decreased the moisture content and water activity. Compared with the sausages inoculated with a single strain and non-inoculated, ...
18 CitationsSource