Chinese Bacon modified by ultra-high Pressure: insight into the changes of shelf-life, texture, flavor and myofibrillar protein profiles

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.