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Evaluation of volatile flavor compounds in bacon made by different pig breeds during storage time

文献类型： 外文期刊

作者： Deng, Siyang 1 ; Liu, Yunhe 1 ; Huang, Feng 1 ; Liu, Jiqian 1 ; Han, Dong 1 ; Zhang, Chunhui 1 ; Blecker, Christophe 2 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agro Prod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China

2.Univ Liege, Gembloux Agro Bio Tech, Unit Food Sci & Formulat, Passage Deportes 2, B-5030 Gembloux, Belgium

关键词： Bacon; Oxidation; Volatile flavor compounds; Ion mobility spectrometry

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 357 卷

页码：

收录情况： SCI

摘要： The oxidation and volatile constituents of bacon (which made of white pig (Duroc x Landrace x Yorkshire) and black pig (Beijing Black x Yorkshire)) during refrigerated storage were analyzed by thiobarbituric acid reactive substances (TBARS), total thiol groups, gas chromatography-mass spectrometry (GC-MS) and gas chromatography coupling with ion mobility spectrometry (GC-IMS). The TBARS value of tested samples increased while the total thiol groups decreased during 60 days storage (P < 0.05). Volatile fingerprint results were obtained by GC-MS and GC-IMS detector, the classes and contents of volatile compounds detected in WP bacon were much abundant than BP bacon. Higher phenols and acids concentrations were observed in WP bacon, while alcohols, ketones, and nitrogen-containing compounds were more determined in BP bacon. Besides, WP bacon was more notably affected by storage rather than BP bacon, and the difference of raw material is the main reason for the flavor in WP and BP bacon comparing with the storage process.

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