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Antioxidant Activity and Sensory Quality of Bacon

College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
Author to whom correspondence should be addressed.
Academic Editors: Mónica Flores Llovera and Paulo Eduardo Sichetti Munekata
Foods 2022, 11(2), 236;
Received: 29 October 2021 / Revised: 7 January 2022 / Accepted: 8 January 2022 / Published: 17 January 2022
(This article belongs to the Special Issue Preservation and Green Processing of Meat Products)
Effects of liquid smoke prepared from different woods on physicochemical parameters, sensory quality, and protein and lipid oxidation were determined in bacons during process and storage. The relationship between the antioxidant activity of smoked liquid and the quality of bacon was further explored through chemometric analysis. Results showed that liquid smoke prepared from different woods differed in phenolic and carboxyl compounds and antioxidant capacity. Bacon processed with different liquid smoke had different antioxidant capacity, lipid and protein oxidation during storage, and sensory quality. The concentration of phenols was positively highly correlated with the antioxidant capacity of both liquid smoke and fresh bacon, but negatively correlated with lipid and protein oxidation in bacon. Among the five woods, liquid smoke made from Punica granatum L. showed higher antioxidant capacity, but bacon smoked with Armeniaca vulgaris Lam had better overall eating quality. This study reveals that selection of woods to prepare antioxidant fumigant is a feasible approach to retard oxidative spoilage of meat products. Future study is need for the development of composite smoke flavorings to improve both oxidative stability and sensory quality of foods. View Full-Text
Keywords: bacon; liquid smoke; antioxidant capacity; protein oxidation bacon; liquid smoke; antioxidant capacity; protein oxidation
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MDPI and ACS Style

Zhou, B.; Luo, J.; Quan, W.; Lou, A.; Shen, Q. Antioxidant Activity and Sensory Quality of Bacon. Foods 2022, 11, 236.

AMA Style

Zhou B, Luo J, Quan W, Lou A, Shen Q. Antioxidant Activity and Sensory Quality of Bacon. Foods. 2022; 11(2):236.

Chicago/Turabian Style

Zhou, Bing, Jie Luo, Wei Quan, Aihua Lou, and Qingwu Shen. 2022. "Antioxidant Activity and Sensory Quality of Bacon" Foods 11, no. 2: 236.

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