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.超高压（Ultra-high Pressure, UHP）改性中式培根：保质期、质构、风味与肌原纤维蛋白谱变化的研究洞察 研究结果表明，经超高压处理的培根在硬度、剪切力以及L*值方面均得到改善，同时肉香味更为浓郁。此外，样品的总活菌数与甲醛含量均显著降低（P<0.05）。低场核磁共振（Low-field nuclear magnetic resonance, NMR）分析显示，培根的水分活度有所降低，且水分分布更趋均匀，这有助于延长保质期并提升口感。电泳（Electrophoresis）分析结果证实，超高压处理会引发蛋白质断裂或降解，部分蛋白质形成小分子与肽段，进而改善风味。此外，肌原纤维的断裂以及肌原纤维内大分子蛋白质的降解会削弱肌间结合力，最终提升培根的嫩度。