Effect of different natural antioxidants on the quality promotion of pork chip snacks during storage as revealed by lipid profiles and volatile flavor compounds

被引：0
|
作者：
Liang, Xue [1 ]
Huang, Xinning [1 ]
Li, Cheng [1 ]
Kong, Baohua [1 ]
Cao, Chuanai [1 ]
Sun, Fangda [1 ]
Zhang, Hongwei [1 ]
Liu, Qian [1 ,2 ]
Shen, Liuyang [3 ]
机构：
[1] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China
[2] Heilongjiang Green Food Sci & Res Inst, Harbin 150028, Heilongjiang, Peoples R China
[3] Northeast Agr Univ, Coll Engn, Harbin 150030, Heilongjiang, Peoples R China
来源：
FOOD CHEMISTRY | 2025年 / 478卷
基金：
中国博士后科学基金; 中国国家自然科学基金;
关键词：
Pork chip snacks; Lipid oxidation; Natural antioxidants; Lipidomics; Odor profile; SOLID-PHASE MICROEXTRACTION; TEMPERATURE; OXIDATION; MUSCLES; MEAT;
D O I：
10.1016/j.foodchem.2025.143716
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
This study primarily investigated the effects of different natural antioxidants (ascorbic acid, rosemary extract, PostbioYDFF-3 (R), and NatuProtec (R)) on changes in the lipid profiles and volatile flavors of pork chip snacks (PCS) during storage via lipidomic techniques and SPME-GC-MS. Compared with the control, the PCS containing different natural antioxidants exhibited obvious reductions in TBARS, peroxide, and acid values after 90-day storage (P < 0.05). At the initial (0 d), middle (45 d), and final (90 d) stage, 30, 32, and 50 volatile compounds and 692, 937, and 1095 lipid molecules were detected, respectively, mainly enriched in the sphingolipid pathway. The lipid hydrolysis of PCS occurred obvious with storage. Correlation analysis revealed that the rosemary extract exhibited the most optimal prevention of oxidative rancidity and maintained the superior quality profiles of the PCS during long-term storage. The present work provided a theoretical basis for the retardation of lipid oxidation during PCS storage.
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页数：14
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