Metabolomics workflow for quality control of differently-processed pre-cooked chicken fillets
Publikasjonsdetaljer
Tidsskrift : Food Chemistry , vol. 370 , p. 1–13 , 2022
Utgiver : Elsevier
Internasjonale standardnummer
:
Trykt
:
0308-8146
Elektronisk
:
1873-7072
Publikasjonstype : Vitenskapelig artikkel
Lenker
:
ARKIV
:
hdl.handle.net/11250/2830196
DOI
:
doi.org/10.1016/j.foodchem.202...
Forskningsområder
Kvalitet og målemetoder
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
The contents and profiles of small molecules in a food can provide information about quality-related properties. Processing methods and deterioration during storage, e.g. from bacterial proliferation and degradation, might also lead to changes in the metabolome, which can be determined by mass spectrometry-based metabolomics. By measuring as many metabolites as possible in differently treated pre-cooked chicken fillets in an untargeted approach, we studied individual and combined effects of vacuum packaging (VP), soluble gas stabilisation (SGS), high pressure processing (HPP), and microwave volumetric heating (MW) on the quality and shelf-life of the finished product. The extensive dataset was processed using an optimised workflow of consecutive software tools with stringent statistical analysis to prevent over-interpretation, which is an inherent risk of metabolomics data. Our results showed the predominant influence of VP on storage quality since SGS, HPP, and MW did not have the potential to extent shelf-life.
