| Autor: |
Xin Nie, Jingjing Luo, Hongfan Chen, Haomou Pu, Qiqi Luo, Xinhui Wang, Xiaoping Yu, Dayu Liu, Zhiping Zhao |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Food Chemistry: X, Vol 24, Iss , Pp 101967- (2024) |
| Druh dokumentu: |
article |
| ISSN: |
2590-1575 |
| DOI: |
10.1016/j.fochx.2024.101967 |
| Popis: |
Limited research has explored the use of Rhodobacter sphaeroides cell-free extracts (RCFE) in meat processing. To examine the potential application of RCFE in improving the flavor quality of Chinese-style sausage, in this study, we investigated the effects and mechanisms of RCFE grown under low-oxygen conditions on the flavor development of Chinese-style sausage, using GC–MS and 4D label-free proteomics. The GC–MS analysis detected 60 volatile organic compounds, with significant increases in acids, esters, and alcohols following the addition of RCFE (p 1, and VIP > 1,) in RCFE grown under low- and high-oxygen conditions. KEGG pathway analysis suggested that the RCFE grown under low-oxygen conditions may enhance alcohol and acid levels by upregulating the expression of related enzymes, which subsequently increases ester levels in the sausage. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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