The potential correlations between cell-free extracts from Rhodobacter sphaeroides grown under low-oxygen conditions and volatile organic compounds in Chinese-style sausage

Xin Nie; Jingjing Luo; Hongfan Chen; Haomou Pu; Qiqi Luo; Xinhui Wang; Xiaoping Yu; Dayu Liu; Zhiping Zhao

Food Chemistry: X (Dec 2024)

The potential correlations between cell-free extracts from Rhodobacter sphaeroides grown under low-oxygen conditions and volatile organic compounds in Chinese-style sausage

Xin Nie,
Jingjing Luo,
Hongfan Chen,
Haomou Pu,
Qiqi Luo,
Xinhui Wang,
Xiaoping Yu,
Dayu Liu,
Zhiping Zhao

Affiliations

Xin Nie: Culinary Science Key Laboratory of Sichuan Provincial Universities, College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China.
Jingjing Luo: Culinary Science Key Laboratory of Sichuan Provincial Universities, College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China.
Hongfan Chen: Culinary Science Key Laboratory of Sichuan Provincial Universities, College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China.; Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu Univeristy, Chengdu 610106, China.
Haomou Pu: School of Preclinical Medicine, Chengdu University, Chengdu 610106, China.
Qiqi Luo: Culinary Science Key Laboratory of Sichuan Provincial Universities, College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China.
Xinhui Wang: Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu Univeristy, Chengdu 610106, China.
Xiaoping Yu: School of Preclinical Medicine, Chengdu University, Chengdu 610106, China.; Corresponding author at: School of Preclinical Medicine, Chengdu University, Chengluo Avenue 2025, Chengdu 610106, China.
Dayu Liu: Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu Univeristy, Chengdu 610106, China.
Zhiping Zhao: Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu Univeristy, Chengdu 610106, China.; Corresponding author at: Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengluo Avenue 2025, Chengdu 610106, China.

Journal volume & issue: Vol. 24
p. 101967

Abstract

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Limited research has explored the use of Rhodobacter sphaeroides cell-free extracts (RCFE) in meat processing. To examine the potential application of RCFE in improving the flavor quality of Chinese-style sausage, in this study, we investigated the effects and mechanisms of RCFE grown under low-oxygen conditions on the flavor development of Chinese-style sausage, using GC–MS and 4D label-free proteomics. The GC–MS analysis detected 60 volatile organic compounds, with significant increases in acids, esters, and alcohols following the addition of RCFE (p 1, and VIP > 1,) in RCFE grown under low- and high-oxygen conditions. KEGG pathway analysis suggested that the RCFE grown under low-oxygen conditions may enhance alcohol and acid levels by upregulating the expression of related enzymes, which subsequently increases ester levels in the sausage.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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