Oxidation and flavor changes in smoked bacon cured using bamboo extract concentrate combined with bamboo poles during storage

Zhang, Yunqi; Yun, Zhoumiao; Zhu, Ming; Liu, Zhijun; Huang, Yechuan

doi:10.1111/jfpp.16556

Cited by 4 publications

(5 citation statements)

References 45 publications

(59 reference statements)

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“…As illustrated by Zhang et al (2022), the volatile compounds were accumulated by solid phase microextraction (SPME). A total of 3 g chopped samples were placed in a 15 mL headspace bottle before sealing, then the aged extraction head (75 µm carboxeml/ polydimethylsiloxane, Supelco, USA) was inserted into the headspace part and adsorbed for 40 min at 60 °C water bath.…”

Section: Determination Of Volatile Compoundsmentioning

confidence: 99%

Effects of different cold sterilization techniques on physicochemical and flavor quality of low salt sliced bacon

2023

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The effects of irradiation, ultrahigh pressure and ultraviolet combined coating (UV-coating) on physicochemical, microbial, sensory and volatile flavor compounds of low salt sliced bacon under their optimal sterilization conditions were investigated to explore the most suitable treatment for this product. The results indicated that the sterilization effect of irradiation and ultrahigh pressure was better than that of UV-coating treatment, and the nitrite content of the three treatments was far lower than the Chinese standard limit. The effect of irradiation treatment on the structure of sliced bacon was considered to be the lowest, but it promoted fat oxidation and the formation of sulfur compounds, which in turn affected the flavor. The ultrahigh pressure treatment could improve the water-holding capability and taste feeling, meanwhile remain the color as well as the composition and relative content of the main aromatic compounds such as aldehydes, phenols and hydrocarbons closest to blank group. UV-coating treatment could significantly increase moisture content, block oxygen and raise color, while its sterilization effect was poor and the sour was heavier, easily to affect the edible quality of the product. Therefore, the ultrahigh pressure process was considered as the best according to the sterilization ability and flavor quality.

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Section: Determination Of Volatile Compoundsmentioning

confidence: 99%

Effects of different cold sterilization techniques on physicochemical and flavor quality of low salt sliced bacon

2023

Self Cite

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“…[61] 2-Methylphenol, 2-methoxy-4-methylphenol, 4ethyl-2-methoxyphenol, phenol, 3-methyl-2-nitrophenol, and 4-methylphenol were also identified in bacon from the Miaoling Mountain area. In [62], a study on the flavour of Sichuan bacon, cedrol was identified in the final product due to the use of cypress wood to smoke the bacon. Notably, cedrol imparts a special flavour to the cypress-smoked bacon.…”

Section: Preserved Meatmentioning

confidence: 99%

Flavour Characteristics of Fermented Meat Products in China: A Review

Hao,

Wang,

Zhang

et al. 2023

Fermentation

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Fermentation of meat products refers to a series of physical, biological or chemical changes in raw meat that occurs under the actions of enzymes or via microbial fermentation and results in the formation of meat products with special flavours, colours and textures that have a long history in China. These products have a unique fermented flavour, bright colour and longer shelf life than ordinary meat products, and some have proteins that are more easily absorbed by the body due to the fermentation of beneficial bacteria. Flavour development in meat products is a dynamic process. During the processing and storage of fermented meat products, the breakdown of proteins and fats is accelerated due to the addition of different fermenting agents. Moreover, the physicochemical reactions that occur within the meat products and the actions of microorganisms during the fermentation process result in the production of flavour compounds, which will determine the final flavour characteristics of the fermented meat product. This paper reviews the flavour characteristics of Chinese dry-cured hams, sausages, bacon, cured fish and sour meat and analyses the flavour substance composition of various products. Due to the differences in the raw materials, processes, auxiliary materials and fermentation processes of various types of fermented meat products in China (ham, sausage, bacon, etc.), the flavour substances contained in the various types of fermented meat products in China are different from each other. However, most fermented meat products in China are cured and fermented, and therefore, they share similarities in terms of their flavour substance composition. The flavour substances in fermented meat products mainly include alcohols, ketones, aldehydes, acids, phenols and aromatic hydrocarbons. The study of such flavour characteristics is of great significance in fermented meat product quality, and provides certain theoretical references for the study of domestic fermented meat products.

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“…Color values and color stability are significant sensory parameters of meat and meat products that affect all relevance of consumers (Zhang et al, 2022). According to Table 1, the highest L* value was observed in the samples treated with BHA, while the lowest L* value was observed in the goose meats treated with PSE1 and GSE1.…”

Section: Hunter Color and Ph Determinationmentioning

confidence: 99%

The Effect of Pomegranate and Grape Seed Extracts on the Shelf Life of Goose Meat During Refrigerated Storage

ARI,

SARIÇOBAN,

ŞEN ARSLAN

2023

Gıda

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The aim of this study is to investigate the effects of pomegranate and grape seed extracts on the shelf life of goose meat samples stored in refrigerator conditions. Seven different sample groups were created including control (C), pomegranate seed extracts (PSE1, PSE2), grape seed extracts (GSE1, GSE2), and antioxidants (BHA, BHT). Prepared goose meat sample groups were stored under refrigerator conditions for 10 days and lipid oxidation, moisture, pH and color properties were analyzed during this period. The extracts decreased the TBA values of the samples compared to the control group (P<0.05). Antioxidative effects of synthetic antioxidants and extracts added to goose meat samples were determined as BHA > GSE2 = GSE1 = PSE2 = BHT > PSE1, respectively. Grape and pomegranate seed extracts have strong antioxidant activity, and it can be recommended that these extracts can be used as natural antioxidants in the preservation of goose meat.

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Oxidation and flavor changes in smoked bacon cured using bamboo extract concentrate combined with bamboo poles during storage

Cited by 4 publications

References 45 publications

Effects of different cold sterilization techniques on physicochemical and flavor quality of low salt sliced bacon

Effects of different cold sterilization techniques on physicochemical and flavor quality of low salt sliced bacon

Flavour Characteristics of Fermented Meat Products in China: A Review

The Effect of Pomegranate and Grape Seed Extracts on the Shelf Life of Goose Meat During Refrigerated Storage

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