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Publisert 2021

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Publikasjonsdetaljer

Tidsskrift : Food Chemistry , 2021

Utgiver : Elsevier

Internasjonale standardnummer :
Trykt : 0308-8146
Elektronisk : 1873-7072

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Rangel-Huerta, Oscar Daniel; Uhlig, Silvio; Ivanova, Lada; Dang, Tem Thi; Rode, Tone Mari; Noriega Fernández, Estefanía; Fæste, Christiane Kruse

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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.

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