Abstract
Effects of liquid smoke prepared from different woods on physicochemical parameters, sensory quality, and protein and lipid oxidation were determined in bacons during process and storage. The relationship between the antioxidant activity of smoked liquid and the quality of bacon was further explored through chemometric analysis. Results showed that liquid smoke prepared from different woods differed in phenolic and carboxyl compounds and antioxidant capacity. Bacon processed with different liquid smoke had different antioxidant capacity, lipid and protein oxidation during storage, and sensory quality. The concentration of phenols was positively highly correlated with the antioxidant capacity of both liquid smoke and fresh bacon, but negatively correlated with lipid and protein oxidation in bacon. Among the five woods, liquid smoke made from Punica granatum L. showed higher antioxidant capacity, but bacon smoked with Armeniaca vulgaris Lam had better overall eating quality. This study reveals that selection of woods to prepare antioxidant fumigant is a feasible approach to retard oxidative spoilage of meat products. Future study is need for the development of composite smoke flavorings to improve both oxidative stability and sensory quality of foods.
Highlights
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Abstract: Effects of liquid smoke prepared from different woods on physicochemical parameters, sensory quality, and protein and lipid oxidation were determined in bacons during process and storage
Previous studies reveal that most phenolic compounds have fumigation flavor [31,32] and the antioxidant activity of liquid smoke is well correlated with the concentrations of phenolic compounds [33]
[33], the present study showed that phenolic compounds in liquid smoke was po sistence with literature [33], the present study showed that phenolic compounds in liquid tively correlated with the antioxidant capacity, especially positively highly smoke was positively correlated with the antioxidant capacity, especially positively highly correlat withABST+
Summary
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Abstract: Effects of liquid smoke prepared from different woods on physicochemical parameters, sensory quality, and protein and lipid oxidation were determined in bacons during process and storage. Bacon processed with different liquid smoke had different antioxidant capacity, lipid and protein oxidation during storage, and sensory quality. Maillard reaction and lipid oxidation contribute to the generation of some volatile compounds in it, smoking is the predominant source of volatile compounds and mostly influence bacon flavor [3,4] For this reason, smoking agents have to be developed to meet the taste preference of local people in different region of the world. Some oxidative species from dietary proteins interfere with cell metabolism, alter gene expression and Academic Editors: Mónica Flores
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