Ligen Xu, Tingting Mao, Minquan Xia, Wei Wu, Jing Chen, Chunqing Jiang, Tao Zeng, Yong Tian, Lizhi Lu, Zhaoxia Cai
The interaction between gut microbiota and muscles through the gut-muscle axis has received increasing attention. This study attempted to address existing research gaps by investigating the effects of gut microbiota on meat flavor. Specifically, lactic acid bacteria were administered to ducks, and the results of e-nose and e-tongue showed significantly enhanced meat flavor in the treatment group. Further analyses using GC-MS revealed an increase in 6 characteristic volatile flavor compounds, including pentanal, hexanal, heptanal, 1-octen-3-ol, 2,3-octanedione, and 2-pentylfuran...
April 13, 2024: Food Chemistry