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Wang H, Yin X, Zhang L, Wang X, Zhang J, Wen R, Cao J. Insight into the Relationship between the Causes of Off-Odour and Microorganism Communities in Xuanwei Ham. Foods 2024; 13:776. [PMID: 38472889 PMCID: PMC10930425 DOI: 10.3390/foods13050776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 02/26/2024] [Accepted: 02/27/2024] [Indexed: 03/14/2024] Open
Abstract
To expound on the correlation between the microorganism communities and the formation of off-odour in Xuanwei ham, the microorganism communities and volatile compounds were investigated in the biceps femoris (BF) and semimembranosus (SM) of Xuanwei ham with different quality grades (normal ham and spoiled ham). The single molecule real-time sequencing showed that differential bacteria and fungi were more varied in normal hams than in spoiled hams. Headspace solid-phase microextraction-gas chromatography (HS-SPME-GC-MS) results indicated that aldehydes and alcohols were significantly higher in spoiled hams than those in normal hams (p < 0.05). The off-odour of spoiled hams was dominated by ichthyic, malodourous, sweaty, putrid, sour, and unpleasant odours produced by compounds such as trimethylamine (SM: 13.05 μg/kg), hexanal (BF: 206.46 μg/kg), octanal (BF: 59.52 μg/kg), methanethiol (SM: 12.85 μg/kg), and valeric acid (BF: 15.08 μg/kg), which are positively correlated with Bacillus cereus, Bacillus subtilis, Bacillus licheniformis, Pseudomonas sp., Aspergillus ruber, and Moraxella osloensis. Furthermore, the physicochemical property and quality characteristics results showed that high moisture (BF: 56.32 g/100 g), pH (BF: 6.63), thiobarbituric acid reactive substances (TBARS) (SM: 1.98 MDA/kg), and low NaCl content (SM: 6.31%) were also responsible for the spoilage of hams with off-odour. This study provided a deep insight into the off-odour of Xuanwei ham from the perspective of microorganism communities and a theoretical basis for improving the flavour and overall quality of Xuanwei hams.
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Affiliation(s)
- Haoyi Wang
- College of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.W.); (X.Y.); (L.Z.); (X.W.); (J.Z.)
| | - Xiaoyu Yin
- College of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.W.); (X.Y.); (L.Z.); (X.W.); (J.Z.)
| | - Lu Zhang
- College of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.W.); (X.Y.); (L.Z.); (X.W.); (J.Z.)
| | - Xuejiao Wang
- College of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.W.); (X.Y.); (L.Z.); (X.W.); (J.Z.)
| | - Jiliang Zhang
- College of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.W.); (X.Y.); (L.Z.); (X.W.); (J.Z.)
| | - Rongxin Wen
- College of Life Sciences, Yantai University, Yantai 264005, China;
| | - Jianxin Cao
- College of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.W.); (X.Y.); (L.Z.); (X.W.); (J.Z.)
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Zhang J, Wei Z, Zhang H, Xie L, Vincenzetti S, Polidori P, Li L, Liu G. Changes in the Physical-Chemical Properties and Volatile Flavor Components of Dry-Cured Donkey Leg during Processing. Foods 2022; 11:foods11213542. [PMID: 36360155 PMCID: PMC9658863 DOI: 10.3390/foods11213542] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2022] [Revised: 11/02/2022] [Accepted: 11/03/2022] [Indexed: 11/09/2022] Open
Abstract
In order to explore the quality variation and flavor formation of dry-cured donkey leg, the changes in physical−chemical composition, lipolytic, free amino acids content and volatile flavor compounds were investigated in this study. Six fresh, trimmed hind legs with average weight of 8.12 ± 0.8 kg were taken from male Dezhou donkeys slaughtered at the age of 24 months with the average live weight of 240 kg. The entire processing time was eight months long including six stages, specifically: cooling, salting, air-drying, fermenting and aging. Samples were collected at 0 d, 10 d, 20 d, 30 d, 65 d, 105 d and 165 d of processing. The results showed that the pH value remained stable in the range of 6.2~6.6. The moisture and water activity significantly decreased (p < 0.05) during processing. The chloride content, ash, total volatile basic nitrogen (TVB-N) and peroxide value (POV) significantly increased (p < 0.05), from 0.45% to 12.39%, from 3% to 17%, from 1.43 mg/kg to 8.98 mg/kg and from 1.39 g/100 g to 5.26 g/100 g, respectively. The thiobarbituric acid (TBARS) value reached its highest value of 0.39 mg MDA/kg at the end of the salting stage and then decreased to 0.34 mg MDA/kg. Eighteen free amino acids and fifteen free fatty acids were detected, and their contents were significantly increased during processing (p < 0.05). Volatile compounds were analyzed using solid-phase microextraction (SPME) and gas chromatography−mass spectrometry (GC−MS). Among 114 volatile compounds detected in dry-cured donkey leg, aldehydes, esters, alkane and alcohols were more abundant in the final products, with relative concentrations of 41.88%, 5.72%, 5.35% and 5.25%, respectively. Processing significantly affected the physical−chemical properties, which could contribute to the formation of flavor substances of dry-cured donkey leg.
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Affiliation(s)
- Jingjing Zhang
- Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, School of Agriculture Science and Engineering, Liaocheng University, Liaocheng 252000, China
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Circonvallazione 93, 62024 Matelica, Italy
| | - Zixiang Wei
- Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, School of Agriculture Science and Engineering, Liaocheng University, Liaocheng 252000, China
| | - Huachen Zhang
- Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, School of Agriculture Science and Engineering, Liaocheng University, Liaocheng 252000, China
| | - Lan Xie
- Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, School of Agriculture Science and Engineering, Liaocheng University, Liaocheng 252000, China
| | - Silvia Vincenzetti
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Circonvallazione 93, 62024 Matelica, Italy
| | - Paolo Polidori
- School of Pharmacy, University of Camerino, Via Gentile da Varano, 62032 Camerino, Italy
- Correspondence: (P.P.); (G.L.); Tel.: +39-3778375761 (P.P.)
| | - Lanjie Li
- Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, School of Agriculture Science and Engineering, Liaocheng University, Liaocheng 252000, China
| | - Guiqin Liu
- Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, School of Agriculture Science and Engineering, Liaocheng University, Liaocheng 252000, China
- Correspondence: (P.P.); (G.L.); Tel.: +39-3778375761 (P.P.)
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Tian Z, Zhu Q, Chen Y, Zhou Y, Hu K, Li H, Lu K, Zhou J, Liu Y, Chen X. Studies on Flavor Compounds and Free Amino Acid Dynamic Characteristics of Fermented Pork Loin Ham with a Complex Starter. Foods 2022; 11:foods11101501. [PMID: 35627071 PMCID: PMC9142104 DOI: 10.3390/foods11101501] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 05/09/2022] [Accepted: 05/18/2022] [Indexed: 12/30/2022] Open
Abstract
Staphylococcus simulans and Lactobacillus plantarum screened from Guizhou specialty food were used to prepare fermented pork loin ham. The sensory qualities and flavor profiles of fermented pork loin hams from 0 to 42 days were investigated in order to reveal the dynamics of fermented pork loin ham. The results show that total free amino acids (TFAA) content reached the highest value on the 35th day, and the umami amino acids, including aspartic acid (ASP), glutamic acid (GLU), glycine (GLY), and alanine (ALA), were the main amino acids in all periods. Notably, the RV coefficient (0.875) indicates that free amino acids (FAA) are highly correlated with the sensory score of the E-tongue. In terms of the volatile compounds identified, the esters content gradually increased between 7 and 42 days, and ethyl octanoate was the most abundant compound during all periods. These esters imparted a characteristic aroma component to the fermented pork loin ham. The most important finding was that the increase in the content of esters represented by octanoic acid-ethyl ester might be related to the increase in the content of FAA with the increase in fermentation time. Both the E-nose and E-tongue showed good discrimination ability for fermented tenderloin ham with different fermentation times, which was crucial in cases with large clusters. In addition, the multiple factor analysis (MFA) indicated that the E-nose aroma value might be the key factor in distinguishing fermented pork loin ham with different fermentation times.
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Affiliation(s)
- Zhiqing Tian
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550005, China; (Z.T.); (Y.C.); (Y.Z.); (K.H.); (J.Z.)
| | - Qiujin Zhu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550005, China; (Z.T.); (Y.C.); (Y.Z.); (K.H.); (J.Z.)
- Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences, Guizhou University, Guiyang 550005, China; (H.L.); (K.L.)
- Correspondence:
| | - Yuanshan Chen
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550005, China; (Z.T.); (Y.C.); (Y.Z.); (K.H.); (J.Z.)
| | - Ying Zhou
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550005, China; (Z.T.); (Y.C.); (Y.Z.); (K.H.); (J.Z.)
| | - Ke Hu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550005, China; (Z.T.); (Y.C.); (Y.Z.); (K.H.); (J.Z.)
| | - Hongying Li
- Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences, Guizhou University, Guiyang 550005, China; (H.L.); (K.L.)
| | - Kuan Lu
- Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences, Guizhou University, Guiyang 550005, China; (H.L.); (K.L.)
| | - Jie Zhou
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550005, China; (Z.T.); (Y.C.); (Y.Z.); (K.H.); (J.Z.)
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China;
| | - Xi Chen
- China Meat Research Center, Beijing 100068, China;
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Sirtori F, Dimauro C, Bozzi R, Aquilani C, Franci O, Calamai L, Pezzati A, Pugliese C. Evolution of volatile compounds and physical, chemical and sensory characteristics of Toscano PDO ham from fresh to dry-cured product. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03410-0] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
AbstractPhysical and chemical changes in Toscano ham lean were evaluated according to three different seasoning time (14, 16 and 18 months). Moreover, on Semimembranosus muscle, the volatile profile at 0, 1, 3, 6, 12, 14, 16 and 18 months of seasoning was determined by SPME–GC–MS. Eventually, a quantitative-descriptive sensory evaluation was performed. Longer seasoning times led to a decrease of Chroma in Biceps femoris, and also protein and proteolysis index decreased as the seasoning time increased. A total of 97 volatile compounds (VOCs) belonging to seven chemical families (29 aldehydes, 16 esters, 14 alcohols, 13 hydrocarbons, 12 ketones, 10 acids, 2 furans and 1 nitrogenous compound) were identified. Sensory evaluation outlined the major differences between 18th months ham and the other two classes, with the former being harder and with a slight presence of off flavor and off odor. The VOCs evolution during curing was studied and a multivariate approach was performed to test the feasibility of using the VOCs profile to predict the curing stage of Toscano ham. The discriminant analysis successfully managed to separate the samples of 0–6 months from the ones of 12–18 months using 26 of the identified VOCs. Among them, pentane 2,3-dimethyl, acetophenone and 9-decenoic acid were strong discriminants for 0–6 months hams, while dodecanoic, benzeneacetaldehyde, 3-octen-2-one and pentanoic acid ethylester were linked to 12–18 months hams. Within the high maturing classes (12, 14, 16, 18 months of seasoning), the 17 discriminating compounds identified successfully allocated only 12 and 18 months samples. The main VOCs associated with the “12 months” class were nonanal, 1,5-diphenyl-3-methylthio-1,2,4-triazole and 6-methoxy 2-hexanone. The “18 months” seasoning class, instead, was identified by 1,5-diphenyl-3-methylthio-1,2,4-triazole, phenol and l,2-butoxy ethanol.
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Hazar FY, Kaban G, Kaya M. Volatile compounds of pastırma under different curing processes. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14040] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Fatma Yağmur Hazar
- Department of Food Engineering, Faculty of Agriculture Atatürk University Erzurum Turkey
| | - Güzin Kaban
- Department of Food Engineering, Faculty of Agriculture Atatürk University Erzurum Turkey
| | - Mükerrem Kaya
- Department of Food Engineering, Faculty of Agriculture Atatürk University Erzurum Turkey
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Differences in peptide oxidation between muscles in 12 months Spanish dry-cured ham. Food Res Int 2018; 109:343-349. [DOI: 10.1016/j.foodres.2018.04.045] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 04/18/2018] [Accepted: 04/20/2018] [Indexed: 11/24/2022]
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