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1H NMR-based metabolomics profiling and taste of boneless dry-cured hams during processing

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成果类型:
期刊论文
作者:
Zhang, Jian;Yi, Yue;Pan, Daodong;Zhou, Guanghong;Wang, Ying;...
通讯作者:
Cao, Jinxuan
作者机构:
[Cao, Jinxuan; Zhang, Jian; He, Jun; Wang, Ying; Dang, Yali; Pan, Daodong] Ningbo Univ, Key Lab Anim Prot Food Proc Technol Zhejiang Prov, Ningbo 31521, Zhejiang, Peoples R China.
[Yi, Yue] Wuhan Polytech Univ, Coll Food Sci & Technol, Wuhan 430023, Hubei, Peoples R China.
[Zhou, Guanghong] Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China.
[Li, Gang] Huatong Meat Prod Corp Zhejiang, Yiwu 322000, Peoples R China.
通讯机构:
[Cao, Jinxuan] N
Ningbo Univ, Key Lab Anim Prot Food Proc Technol Zhejiang Prov, Ningbo 31521, Zhejiang, Peoples R China.
语种:
英文
关键词:
Boneless dry-cured hams;Metabolites;NMR;Taste compounds
期刊:
Food Research International
ISSN:
0963-9969
年:
2019
卷:
122
页码:
114-122
基金类别:
National Key R&D Program of China [2016YFD0401502]; National Natural Science Foundation of ChinaNational Natural Science Foundation of China (NSFC) [31871825]; Science Foundation of Zhejiang ProvinceNatural Science Foundation of Zhejiang Province [LR18C200003]; Modern Agricultural Technical System Foundation [CARS-43-17]; K.C.Wong Magna Fund in Ningbo University
机构署名:
本校为其他机构
院系归属:
食品科学与工程学院
摘要:
Boneless dry-cured hams were processed by raw material treatment (deboned and tumbled), salting (vacuum packed;4 °C and 60–70% RH for 3.5 months), resting (vacuum packed;15 °C and 60–70% RH for 1.5 months) and ripening (vacuum packed;15 °C and 60–70% RH for 1.5 months). To explore the mechanisms that contributed to the taste of boneless dry-cured hams, 1H NMR-based metabolomics combined with multivariate data analysis was applied to investigate metabolite changes during processing. A total of 28 metabolites, including amino acids, peptide, organic acids, nucleic a...

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