Characterization of the volatiles and quality of Ningxiang pork belly and their relationship to changes of microbial community during chilled storage

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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Bibliographic Details
Main Authors: Ziyi Hu, Liusha Kuang, Lin Li, Enqi He, Lei Zhou, Aihua Lou, Yan Liu, Jie Luo, Wei Quan, Qingwu Shen
Format: Article
Language:English
Published: Taylor & Francis Group 2025-12-01
Series:CyTA - Journal of Food
Subjects:
Meat quality
volatile organic compounds
microbiota
pork belly
Online Access:https://www.tandfonline.com/doi/10.1080/19476337.2025.2487123
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