Characterization of the volatiles and quality of Ningxiang pork belly and their relationship to changes of microbial community during chilled storage
The correlations between meat quality, dominant microbiota, and key volatile compounds during chill storage were investigated by HS-SPME-GC-MS, Illumina sequencing and correlation analysis. The results indicated that lipid and protein oxidation of pork belly increased significantly on day 4, biogeni...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2025-12-01
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| Series: | CyTA - Journal of Food |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2025.2487123 |
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| author | Ziyi Hu Liusha Kuang Lin Li Enqi He Lei Zhou Aihua Lou Yan Liu Jie Luo Wei Quan Qingwu Shen |
| author_facet | Ziyi Hu Liusha Kuang Lin Li Enqi He Lei Zhou Aihua Lou Yan Liu Jie Luo Wei Quan Qingwu Shen |
| author_sort | Ziyi Hu |
| collection | DOAJ |
| description | The correlations between meat quality, dominant microbiota, and key volatile compounds during chill storage were investigated by HS-SPME-GC-MS, Illumina sequencing and correlation analysis. The results indicated that lipid and protein oxidation of pork belly increased significantly on day 4, biogenic amine index reaching 344.07 mg/kg on day 6, the total viable count reached 7.98 log10 (CFU/g) at day 8, with Macrococcus caseolyticus (54.60%), unclassified g Acinetobacter (23.70%) and Acinetobacter bereziniae (7.75%) identified as dominant bacteria. HS-SPME-GC-MS identified 66 compounds with tetramethyl-pyrazine, acetoin, 1-hexadecanol, and hexadecanoic acid were found to be related to meat quality and influenced by microbial activity, serving as indicators of pork belly freshness. However, due to the complexity of microbial communities in aquatic products, further research is needed to explore the relationship between changes in microbial communities and the volatile organic compounds (VOCs). These findings provide valuable insight into key factors contributing to spoilage in Ningxiang pork. |
| format | Article |
| id | doaj-art-57e20285547f48179a99cb698e8d64e0 |
| institution | OA Journals |
| issn | 1947-6337 1947-6345 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj-art-57e20285547f48179a99cb698e8d64e02025-08-20T02:16:21ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452025-12-0123110.1080/19476337.2025.2487123Characterization of the volatiles and quality of Ningxiang pork belly and their relationship to changes of microbial community during chilled storageZiyi Hu0Liusha Kuang1Lin Li2Enqi He3Lei Zhou4Aihua Lou5Yan Liu6Jie Luo7Wei Quan8Qingwu Shen9College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, ChinaThe correlations between meat quality, dominant microbiota, and key volatile compounds during chill storage were investigated by HS-SPME-GC-MS, Illumina sequencing and correlation analysis. The results indicated that lipid and protein oxidation of pork belly increased significantly on day 4, biogenic amine index reaching 344.07 mg/kg on day 6, the total viable count reached 7.98 log10 (CFU/g) at day 8, with Macrococcus caseolyticus (54.60%), unclassified g Acinetobacter (23.70%) and Acinetobacter bereziniae (7.75%) identified as dominant bacteria. HS-SPME-GC-MS identified 66 compounds with tetramethyl-pyrazine, acetoin, 1-hexadecanol, and hexadecanoic acid were found to be related to meat quality and influenced by microbial activity, serving as indicators of pork belly freshness. However, due to the complexity of microbial communities in aquatic products, further research is needed to explore the relationship between changes in microbial communities and the volatile organic compounds (VOCs). These findings provide valuable insight into key factors contributing to spoilage in Ningxiang pork.https://www.tandfonline.com/doi/10.1080/19476337.2025.2487123Meat qualityvolatile organic compoundsmicrobiotapork belly |
| spellingShingle | Ziyi Hu Liusha Kuang Lin Li Enqi He Lei Zhou Aihua Lou Yan Liu Jie Luo Wei Quan Qingwu Shen Characterization of the volatiles and quality of Ningxiang pork belly and their relationship to changes of microbial community during chilled storage CyTA - Journal of Food Meat quality volatile organic compounds microbiota pork belly |
| title | Characterization of the volatiles and quality of Ningxiang pork belly and their relationship to changes of microbial community during chilled storage |
| title_full | Characterization of the volatiles and quality of Ningxiang pork belly and their relationship to changes of microbial community during chilled storage |
| title_fullStr | Characterization of the volatiles and quality of Ningxiang pork belly and their relationship to changes of microbial community during chilled storage |
| title_full_unstemmed | Characterization of the volatiles and quality of Ningxiang pork belly and their relationship to changes of microbial community during chilled storage |
| title_short | Characterization of the volatiles and quality of Ningxiang pork belly and their relationship to changes of microbial community during chilled storage |
| title_sort | characterization of the volatiles and quality of ningxiang pork belly and their relationship to changes of microbial community during chilled storage |
| topic | Meat quality volatile organic compounds microbiota pork belly |
| url | https://www.tandfonline.com/doi/10.1080/19476337.2025.2487123 |
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