Vis enkel innførsel

dc.contributor.authorRangel-Huerta, Oscar Daniel
dc.contributor.authorUhlig, Silvio
dc.contributor.authorIvanova, Lada
dc.contributor.authorDang, Tem Thi
dc.contributor.authorRode, Tone Mari
dc.contributor.authorNoriega Fernández, Estefanía
dc.contributor.authorFæste, Christiane Kruse
dc.date.accessioned2021-11-18T08:01:34Z
dc.date.available2021-11-18T08:01:34Z
dc.date.created2021-09-10T21:05:07Z
dc.date.issued2021
dc.identifier.issn0308-8146
dc.identifier.urihttps://hdl.handle.net/11250/2830196
dc.description.abstractThe 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.
dc.language.isoeng
dc.subjectMetabolomikk
dc.subjectMetabolomics
dc.subjectFood processing
dc.subjectFood processing
dc.subjectMatkjemi
dc.subjectFood chemistry
dc.titleMetabolomics workflow for quality control of differently-processed pre-cooked chicken fillets
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.journalFood Chemistry
dc.identifier.doi10.1016/j.foodchem.2021.131006
dc.identifier.cristin1933409
dc.relation.projectNorges forskningsråd: 281106
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


Tilhørende fil(er)

Thumbnail

Denne innførselen finnes i følgende samling(er)

Vis enkel innførsel