College of Food Science, Southwest University, Chongqing 400715, China.
College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
Meat Sci. 2024 Jul;213:109492. doi: 10.1016/j.meatsci.2024.109492. Epub 2024 Mar 14.
The effect of drying on the lipid profiles of the lean (LN) and fat (FT) portions of non-smoked bacon was investigated based on a lipidomic approach. The study identified 989 lipids belonging to 26 subclasses in bacon, with triglyceride and phosphatidylethanolamine being the most abundant. Triglycerides, phosphatidylcholines, and phosphatidylethanolamines were significantly decreased, whereas diglycerides, free fatty acids, and lysophospholipids were increased after drying. TG (16:1/18:1/18:2) and TG (16:0/18:1/18:1) were the primary lipids responsible for the binding of volatiles. Based on VIP > 1 and P < 0.05, 355 and 444 differential lipids were observed in the FT and LN portions, respectively. In total, 26 lipids were screened as key precursors for the production of key aroma compounds of bacon in the FT portion, while 127 were screened in the LN portion. PE (18:0/18:2) is believed to be the primary lipid molecule precursors responsible for the development of aroma in both lean and fat portions. This research has enhanced the comprehension of the generation of key aroma compounds derived from lipid oxidation.
采用脂质组学方法研究了干燥对未熏制培根中瘦肉（LN）和脂肪（FT）部分脂质谱的影响。该研究在培根中鉴定出属于 26 个亚类的 989 种脂质，其中甘油三酯和磷脂酰乙醇胺含量最丰富。干燥后，甘油三酯、磷脂酰胆碱和磷脂酰乙醇胺显著减少，而二甘油酯、游离脂肪酸和溶血磷脂增加。TG（16:1/18:1/18:2）和 TG（16:0/18:1/18:1）是与挥发性物质结合的主要脂质。基于 VIP > 1 和 P < 0.05，在 FT 和 LN 部分分别观察到 355 和 444 个差异脂质。总共筛选出 26 种脂质作为 FT 部分培根中关键香气化合物生成的关键前体，而 LN 部分筛选出 127 种。PE（18:0/18:2）被认为是瘦肉和脂肪部分产生香气的主要脂质分子前体。这项研究增强了对关键香气化合物来源于脂质氧化的生成的理解。
