| Title: | Effects of replacement partial sodium chloride on characteristic flavor substances of bacon during storage based on GCxGC-MS and non-targeted metabolomics analyses |
| Author(s): | Ruan J; Wu Z; Xu J; Yu Y; Tang Y; Xie X; Chen J; Wang Z; Zhang D; Tang J; Li H; |
| Address: | "College of Food and Bioengineering, Xihua University, Chengdu 610039, China. Chongqing Institute for Food and Drug Control, Chongqing 401121, China. College of Food and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China. College of Food and Bioengineering, Hefei University of Technology, Hefei 230009, China. Electronic address: 706947252@qq.com. College of Food and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China. Electronic address: 1277136118@qq.com. College of Food Science, Southwest University, Chongqing 400715, China" |
| DOI: | 10.1016/j.foodchem.2023.136805 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Comprehensive 2D gas chromatography-mass spectrometry (GC x GC-MS) and non-targeted metabolomics were employed to investigate the differences in key volatile flavor substances between bacon salted with alternative salt and traditional bacon during storage. The GC x GC-MS analysis revealed that among 146 volatile compounds in both types of bacon, alcohol, aldehydes, ketones, phenols, and alkenes were the most abundant. Additionally, non-targeted metabolomics indicated that the changes in amino acids and the oxidation degradation of lipids could be the main reasons for the flavor differences among the two kinds of bacon. Furthermore, the acceptability scores of both bacon types showed a general upward trend as the storage time increased, indicating that the metabolic of substances occurring during bacon storage significantly impact its overall quality. By partially substituting sodium chloride with 22% potassium chloride and 11% calcium ascorbate, coupled with appropriate storage conditions, the quality of bacon can be improved" |
| Keywords: | *Pork Meat/analysis Sodium Chloride/chemistry Gas Chromatography-Mass Spectrometry/methods Phenols/analysis Metabolomics/methods *Volatile Organic Compounds/analysis Bacon Metabolic substances Storage Volatile compounds; |
| Notes: | "MedlineRuan, Jinggang Wu, Zhicheng Xu, Jingbing Yu, Yiru Tang, Yong Xie, Xinrui Chen, Jiaxin Wang, Zhaoming Zhang, Dong Tang, Jie Li, Hongjun eng England 2023/07/12 Food Chem. 2023 Dec 1; 428:136805. doi: 10.1016/j.foodchem.2023.136805. Epub 2023 Jul 7" |
