Chinese Bacon modified by ultra-high Pressure: insight into the changes of shelf-life, texture, flavor and myofibrillar protein profiles
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Chinese Bacon modified by ultra-high Pressure: insight into the changes of shelf-life, texture, flavor and myofibrillar protein profiles The results demonstrated improvements in bacon hardness, shear force, and L* value, as well as a more intense meaty aroma. Additionally, the total viable count and formaldehyde content in the samples were significantly reduced (P<0.05). Low-field nuclear magnetic resonance (NMR) analysis revealed decreased water activity and more uniform water distribution in the bacon, which contributed to an extended shelf life and enhanced taste. Electrophoresis results indicated that UHP treatment led to protein fragmentation or degradation, with some proteins forming smaller molecules and peptides, thereby enhancing flavor. Furthermore, the fragmentation of myofibrils and the degradation of macromolecular proteins within the myofibrils reduced intermuscular bonding, resulting in increased tenderness.
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Chemicals and Materials. Reagents including disodium ethylenediamine tetraacetate, disodium hydrogen phosphate, sodium dihydrogen phosphate, potassium sodium tartrate, boric acid, magnesium chloride, 2-thiobarbituric acid, petroleum ether, isopropanol, urea, and trichloroacetic acid were obtained from Damao Chemical Reagent Factory (Tianjin, China). Formaldehyde solution was supplied by Kemio Chemical Reagents Co., Ltd. (Tianjin, China). SDS solution (10%), guanidine hydrochloride (99.9%), and p-aminobenesulfonic acid (99.5%) were sourced from Aladdin (Shanghai, China). Bovine serum albumin (BSA, whole component) was purchased from Solebo (Beijing, China), and EGTA solution (0.5 M, pH 8.0) was obtained from Keyuan Biochemical (Jiangxi, China). All chemicals used in this study were of analytical grade. Ways TVC was measured using the plate counting method, while formaldehyde content was quantified using a spectrophotometric method.The pH value was measured using a pH meter. AV, POV, and TBA of the bacon fat were measured according to the National Standards of the People's Republic of China (GB 5009.229-2016, GB 5009.227-2023, GB 5009.181-2016). 5 g of bacon sample was cut into small pieces, and its moisture activity was measured using a moisture activity meter (VM-3A, Vicot Instruments, China). Following this, a low-field nuclear magnetic resonance analyzer (NMR, PQ-001, Newmarket, China) was employed to assess the moisture state and distribution within the samples. The L*, a*, and b* values of the lean portion of the sample were measured using a colorimeter (NR60CP, Licchen Instrument, China). The texture analyzer (TA.XT PlusC, Stable Micro System, UK) was used with the following parameters: for hardness testing and for shear force testing. Volatile flavor compounds were analyzed using an odor scanner (PEN-3, AIRSENSE, Germany). The taste of the samples was evaluated using a taste analysis system (TS-5000Z, INSENT, Japan). The carbonyl content. Spectrophotometric method (370 nm) . The free sulfhydryl content, DTNB. Surface hydrophobicity. Spectrophotometric method (595 nm) . Fragmentation index (MFI). Specifically, 3 mL of MP solution was diluted with 0.1 mol/L PBS buffer to a concentration of 0.5 mg/mL. The absorbance was measured at 540 nm, with 0.1 mol/L PBS buffer used as the blank.