Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2023 Jun:96:106424.
doi: 10.1016/j.ultsonch.2023.106424. Epub 2023 Apr 29.

Evaluation of effects of ultrasound-assisted curing on the flavor of Chinese bacon

Linjie Xi  1 , Yanan Sun  1 , Shengqi Jiang  1 , Chunlu Wen  1 , Wu Ding  2
Affiliations

Evaluation of effects of ultrasound-assisted curing on the flavor of Chinese bacon

Linjie Xi et al. Ultrason Sonochem. 2023 Jun.

Abstract

The curing stage is of great importance in flavor formation during Chinese bacon processing. Ultrasound-assisted curing plays an essential role in the Lipid oxidation of meat products. In this study, GC-MS and electronic nose were used to analyze the influence of different power ultrasonic-assisted curing on the flavor formation of Chinese bacon. Through the analysis of phospholipid and lipase, the fundamental precursors of ultrasonic on the flavor of Chinese bacon were determined. It was found that there were differences in the flavor contour description of Chinese bacon between the ultrasonic treatment group, mainly due to the change in the W1W sensor. A total of 28 volatile compounds were detected by GC-MS, and the aldehyde content increased with ultrasonic power. PC and PE are the main flavor precursors in the curing process. This study provides a theoretical basis for improving the curing technology of Chinese bacon.

Keywords: Chinese bacon; GC–MS; Phospholipid; Ultrasound.

PubMed Disclaimer

Conflict of interest statement

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
Analysis of E-nose with different ultrasonic treatments. A: radar map, B: OPLS-DA, C: permutation Test.
Fig. 2
Fig. 2
Content of phospholipid under different ultrasonic treatment. A: PC, phosphatidylcholine; B: PI, phosphatidylinositol; C: PE, phosphatidylethanolamine.
Fig. 3
Fig. 3
Activity of lipase under different ultrasonic treatment. A: phospholipase, B: neutral lipase, C: acid lipase.
Fig. 4
Fig. 4
Analysis of PLSR with esters and lipid data.
See this image and copyright information in PMC

References

    1. Jin G., He L., Li C., Zhao Y., Chen C., Zhang Y., Zhang J., Ma M. Effect of pulsed pressure-assisted brining on lipid oxidation and volatiles development in pork bacon during salting and drying-ripening. LWT-Food Sci. Technol. 2015;64:1099–1106.
    1. Li H., Feng J., Shi S., Wang X., Xia X. Evaluation of effects of ultrasound-assisted saucing on the quality of chicken gizzards. Ultrason. Sonochem. 2022;86 - PMC - PubMed
    1. Mariutti L.R.B., Bragagnolo N. Influence of salt on lipid oxidation in meat and seafood products: A review. Food Res. Int. 2017;94:90–100. - PubMed
    1. Bragagnolo N., Danielsen B., Skibsted L.H. Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscle. Eur. Food Res. Technol. 2006;223:669–673.
    1. Nachtigall F.M., Vidal V.A.S., Pyarasani R.D., Domínguez R., Lorenzo J.M., Pollonio M.A.R., Santos L.S. Substitution effects of NaCl by KCl and CaCl2 on lipolysis of salted meat. Foods. 2019;8(12):595. - PMC - PubMed

LinkOut - more resources