School of Biological Science and Engineering, Shaanxi University of Technology, 723001 Hanzhong, China.
School of Biological Science and Engineering, Shaanxi University of Technology, 723001 Hanzhong, China; Shaanxi Union Research Center of University and Enterprise for Zhenba Bacon, 723001 Hanzhong, China; Shaanxi University Engineering Research Center of Quality Improvement and Safety Control of Qinba Special Meat Products, 723001 Hanzhong, China; Qinba State Key Laboratory of Biological Resources and Ecological Environment, Hanzhong 723001, Shaanxi, China.
Food Res Int. 2024 Apr;182:114197. doi: 10.1016/j.foodres.2024.114197. Epub 2024 Mar 5.
Zhenba bacon is a traditional cured bacon product with a rich history that originated from Zhenba County, Shaanxi Province. This study aimed to investigate the patterns of volatile compound formation and changes in metabolites during the smoking process in Zhenba bacon. Firstly, the sensory properties and physicochemical properties of Zhenba bacon were analyzed. Gas chromatography-ion mobility spectrometry (GC-IMS) and nontargeted metabolomics technology were used to analyze Zhenba bacon from different smoking stages. The results show a gradual increase in the sensory acceptance and volatile flavor compounds such as aldehydes, ketones, and esters with the prolongation of smoking of Zhenba bacon. LC-MS analysis identified 191 co-expressed differentially metabolites, with amino acid and lipid metabolism being the main metabolic pathways according to KEGG enrichment analysis. Temporal expression analysis of bacon metabolites at each stage revealed a decrease in harmful steroid hormones such as cortisone and an increase in amino acids and lipid metabolites, such as arginine, lysine, acid, and cholesterol, that contribute to the flavor of bacon. In summary, duration of smoking increased, the amount of flavor substances in Zhenba bacon gradually increased, and the safety and quality of bacon reached the optimal level after 32 days of smoking. This study provides valuable insights into the dynamic changes in volatile flavor compounds in Zhenba bacon and establishes a theoretical foundation for quality control during its production.
镇巴腊肉是一种具有悠久历史的传统熏肉制品，起源于陕西省镇巴县。本研究旨在探讨镇巴腊肉在熏制过程中挥发性化合物形成和代谢物变化的模式。首先，分析了镇巴腊肉的感官特性和理化特性。采用气相色谱-离子迁移谱（GC-IMS）和非靶向代谢组学技术分析了来自不同熏制阶段的镇巴腊肉。结果表明，随着镇巴腊肉熏制时间的延长，其感官接受度逐渐提高，醛类、酮类和酯类等挥发性风味化合物的含量也逐渐增加。LC-MS 分析鉴定了 191 个共表达差异代谢物，根据 KEGG 富集分析，主要代谢途径为氨基酸和脂质代谢。对每个阶段腊肉代谢物的时间表达分析表明，有害甾体激素如皮质醇的含量降低，而氨基酸和脂质代谢物如精氨酸、赖氨酸、酸和胆固醇的含量增加，这些都有助于腊肉的风味。总之，随着熏制时间的延长，镇巴腊肉中的风味物质逐渐增加，32 天后，腊肉的安全性和质量达到最佳水平。本研究为镇巴腊肉中挥发性风味化合物的动态变化提供了有价值的见解，并为其生产过程中的质量控制奠定了理论基础。
