1
|
Toscano A, Giannuzzi D, Malgwi IH, Deb S, Broccanello C, Squartini A, Stevanato P, Cecchinato A, Gallo L, Schiavon S. Characterization of dry-cured ham microbiota at 12 months of seasoning obtained from different rearing strategies using 16S rRNA profiling. Food Microbiol 2024; 122:104558. [PMID: 38839222 DOI: 10.1016/j.fm.2024.104558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2024] [Revised: 04/20/2024] [Accepted: 04/28/2024] [Indexed: 06/07/2024]
Abstract
In this study, we investigated the microbiota of 72 Italian ham samples collected after 12 months of seasoning. The hams were elaborated from pigs fed different rearing methods, including the traditional restricted medium protein diet chosen as control (C group); restrictive low protein diet (LP group); two ad libitum high-protein diet groups (HP9M group: slaughter at 9 months of age; HP170 group: slaughter at 170 kg). A multi-amplicon 16S metabarcoding approach was used, and a total of 2845 Amplicon Sequence Variants were obtained from the 72 ham samples. Main phyla included: Firmicutes (90.8%), Actinobacteria (6.2%), Proteobacteria (2.7%), and Bacteroidota (0.12%). The most common genera were Staphylococcus, Tetragenococcus, and Brevibacterium. Shannon index for α-diversity was found statistically significant, notably for the HP9M group, indicating higher diversity compared to C. PERMANOVA test on β-diversity showed significant differences in rearing methods between HP170 and C, HP170 and LP, and HP9M vs. C. All three rearing methods revealed associations with characteristic communities: the HP9M group had the highest number of associations, many of which were due to spoilage bacteria, whereas the LP group had the highest number of seasoning-favourable genera.
Collapse
Affiliation(s)
- Alessandro Toscano
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale Dell' Università 16, Legnaro, I-35020, Padova, Italy.
| | - Diana Giannuzzi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale Dell' Università 16, Legnaro, I-35020, Padova, Italy.
| | - Isaac Hyeladi Malgwi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale Dell' Università 16, Legnaro, I-35020, Padova, Italy.
| | - Saptharati Deb
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale Dell' Università 16, Legnaro, I-35020, Padova, Italy.
| | - Chiara Broccanello
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale Dell' Università 16, Legnaro, I-35020, Padova, Italy.
| | - Andrea Squartini
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale Dell' Università 16, Legnaro, I-35020, Padova, Italy.
| | - Piergiorgio Stevanato
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale Dell' Università 16, Legnaro, I-35020, Padova, Italy.
| | - Alessio Cecchinato
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale Dell' Università 16, Legnaro, I-35020, Padova, Italy.
| | - Luigi Gallo
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale Dell' Università 16, Legnaro, I-35020, Padova, Italy.
| | - Stefano Schiavon
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale Dell' Università 16, Legnaro, I-35020, Padova, Italy.
| |
Collapse
|
2
|
Li P, Bao Z, Wang Y, Su X, Zhou H, Xu B. Role of microbiota and its ecological succession on flavor formation in traditional dry-cured ham: a review. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 38069684 DOI: 10.1080/10408398.2023.2286634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2024]
Abstract
Traditional dry cured ham (DCH) is favored by consumers for its distinctive flavor, derived from an array of volatile organic compounds (VOCs). Microbiota play a pivotal role in the formation of VOCs. To fully comprehend the pathway by which the microbiota enhance the flavor quality of DCH, it is imperative to elucidate the flavor profile of DCH, the structural and metabolic activities of the microbiota, and the intricate relationship between microbial and VOCs. Thus far, the impact of microbiota on the flavor profile of DCH has not been comprehensively discussed or reviewed, and the succession of bacteria, especially at distinct phases of processing, has not been adequately summarized. This article aims to encapsulate the considerable potential of ferments in shaping the flavor characteristics of DCH, while elucidating the underlying mechanisms through which VOCs are generated in hams via microbial metabolism. Throughout the various stages of DCH processing, the composition of microbiota undergoes dynamic changes. Furthermore, they directly participate in the formation of VOCs in DCH through the catabolism of amino acids, metabolism of fatty acids, and the breakdown of carbohydrates. Several microorganisms, including Lactobacillus, Penicillium, Debaryomyces, Pediococcus, and Staphylococcus, exhibit considerable potential as fermenters in ham production.
Collapse
Affiliation(s)
- Ping Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, P.R. China
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, P.R. Hefei, China
| | - Zhijie Bao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, P.R. China
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, P.R. Hefei, China
| | - Yang Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, P.R. China
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, P.R. Hefei, China
| | - Xinlian Su
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, P.R. China
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, P.R. Hefei, China
| | - Hui Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, P.R. China
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, P.R. Hefei, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, P.R. China
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, P.R. Hefei, China
| |
Collapse
|
3
|
Heres A, Li Q, Toldrá F, Lametsch R, Mora L. Generation of kokumi γ-glutamyl short peptides in Spanish dry-cured ham during its processing. Meat Sci 2023; 206:109323. [PMID: 37708620 DOI: 10.1016/j.meatsci.2023.109323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/30/2023] [Accepted: 08/30/2023] [Indexed: 09/16/2023]
Abstract
The typical dry-cured ham flavor is rich in umami and brothy perceptions, for which short peptides may contribute. Particularly, γ-glutamyl peptides could be the responsible of these previously reported attributes, as they exert a synergistic interaction with other basic tastes and modify the intensity of salty, sweet, and umami tastes. The content of peptides has been reported to evolve along the processing, but no kokumi γ-glutamyl peptides have been identified in Spanish dry-cured hams yet. In this research, nine γ-glutamyl dipeptides (γ-EA, γ-EC, γ-EE, γ-EF, γ-EL, γ-EM, γ-EV, γ-EW, and γ-EY) and two γ-glutamyl tripeptides (GSH and γ-EVG) have been quantitated at 6, 12, 18 and 24 months of traditional processing of Spanish dry-cured ham by performing a Q Exactive Orbitrap-based tandem mass spectrometry. The results show an increase of γ-EA, γ-EE, γ-EF, γ-EL, γ-EM and γ-EVG, obtaining maximums at 24 months of curing ranging from 0.14 (γ-EVG) to 18.86 (γ-EL) μg/g dry-cured ham. Otherwise, γ-EV, γ-EW and γ-EY accumulated until the 18th month of storage to 15.10, 0.54 and 3.17 μg/g dry-cured ham, respectively; whereas γ-EC and GSH amounts decreased starting from 0.0676 and 4.41 μg/g dry-cured ham, respectively at earlier stages. The concentration dynamics of these compounds may be linked with proteolytic and oxidative reactions during processing. In addition, due to their synergistic effect on kokumi activity, this could constitute insights of the brothy perceptions of dry-cured ham, and these peptides probably contribute to the sensory differences existing in long processed Spanish dry-cured hams.
Collapse
Affiliation(s)
- Alejandro Heres
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Valencia, Paterna, Spain.
| | - Qian Li
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Valencia, Paterna, Spain.
| | - René Lametsch
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
| | - Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Valencia, Paterna, Spain.
| |
Collapse
|
4
|
Heres A, Li Q, Toldrá F, Lametsch R, Mora L. Comparative Quantitation of Kokumi γ-Glutamyl Peptides in Spanish Dry-Cured Ham under Salt-Reduced Production. Foods 2023; 12:2814. [PMID: 37509906 PMCID: PMC10378828 DOI: 10.3390/foods12142814] [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: 06/21/2023] [Revised: 07/17/2023] [Accepted: 07/20/2023] [Indexed: 07/30/2023] Open
Abstract
Salting is a crucial step during the production of dry-cured ham and it is not well known whether it has an impact on the generation of taste-active peptides. The present study focused on the quantitation of kokumi γ-glutamyl peptides in low-salted Spanish dry-cured hams with 12 months of processing. By using mass spectrometry, peptides were quantitated from samples obtained after ethanolic deproteinization-based and non-ethanolic deproteinization-based extraction methods. Peptides γ-EA, γ-EE, and γ-EL registered mean values of 0.31, 2.75, and 11.35 µg/g of dry-cured ham, respectively, with no differences observed between both extraction protocols. However, γ-EF, γ-EM, γ-EV, γ-EW, γ-EY, and γ-EVG presented significantly (p < 0.05) higher concentrations in the ethanolic deproteinized samples showing values of 5.58, 4.13, 13.90, 0.77, 3.71, and 0.11 µg/g of dry-cured ham, respectively. These outcomes reflect the importance of protocols for the extraction of peptides to achieve the most feasible results. In addition, potential precursors for the formation of γ-glutamyl peptides are generated during dry-curing under salt restriction. The kokumi activity of these γ-glutamyl peptides could enhance the sensory attributes countering the taste deficiencies caused by the salt restriction.
Collapse
Affiliation(s)
- Alejandro Heres
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Spain
| | - Qian Li
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Copenhagen, Denmark
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Spain
| | - René Lametsch
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Copenhagen, Denmark
| | - Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Spain
| |
Collapse
|
5
|
Charmpi C, Thamsborg KKM, Mikalsen SO, Magnussen E, Sosa Fajardo A, Van der Veken D, Leisner JJ, Leroy F. Bacterial species diversity of traditionally ripened sheep legs from the Faroe Islands (skerpikjøt). Int J Food Microbiol 2023; 386:110023. [PMID: 36463775 DOI: 10.1016/j.ijfoodmicro.2022.110023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 11/03/2022] [Accepted: 11/16/2022] [Indexed: 11/27/2022]
Abstract
Skerpikjøt is a traditionally ripened sheep leg product from the Faroe Islands, constituting a relatively underexplored microbial ecosystem. The objective of this study is to achieve a deeper understanding of the microbial composition of this artisanal product. Nine ripened hind legs, obtained from three different producers, were assessed regarding their bacterial communities and contents of biogenic amines, including both surface and core samples. Biogenic amine concentrations were generally low, although one sample had a somewhat elevated concentration of cadaverine. Bacterial diversity was investigated by culture-dependent and culture-independent techniques. Gram-positive catalase-positive cocci (GCC) constituted the most abundant group. Within this group, Staphylococcus equorum was the most prevailing species, followed by Kocuria sp., Mammaliicoccus vitulinus, and Staphylococcus saprophyticus. Lactic acid bacteria prevailed in only one sample and were mainly represented by Latilactobacillus curvatus. Enterobacterial communities were characterised by the prevalence of Serratia proteamaculans. Despite the majority of GCC, Clostridium putrefaciens was the most abundant bacterial species in some core samples. Taken together, the culture-dependent and culture-independent identification methods gave complementary results.
Collapse
Affiliation(s)
- Christina Charmpi
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, 1050 Elsene, Belgium
| | - Kristian Key Milan Thamsborg
- Department of Veterinary and Animal Sciences, University of Copenhagen, Grønnegårdsvej 15, 1870 Frederiksberg C, Denmark
| | - Svein-Ole Mikalsen
- Faculty of Science and Technology, University of the Faroe Islands, Vestarabryggja 15, FO-100 Tórshavn, Faroe Islands
| | - Eyðfinn Magnussen
- Faculty of Science and Technology, University of the Faroe Islands, Vestarabryggja 15, FO-100 Tórshavn, Faroe Islands
| | - Ana Sosa Fajardo
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, 1050 Elsene, Belgium
| | - David Van der Veken
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, 1050 Elsene, Belgium
| | - Jørgen J Leisner
- Department of Veterinary and Animal Sciences, University of Copenhagen, Grønnegårdsvej 15, 1870 Frederiksberg C, Denmark
| | - Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, 1050 Elsene, Belgium.
| |
Collapse
|
6
|
Zhang Y, Shan B, Gong J, Hu Y. Mechanism of biogenic amine synthesis of Enterococcus faecium isolated from Sanchun ham. Food Sci Nutr 2022; 10:2036-2049. [PMID: 35702279 PMCID: PMC9179149 DOI: 10.1002/fsn3.2820] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 02/22/2022] [Accepted: 02/23/2022] [Indexed: 01/19/2023] Open
Abstract
Sanchuan ham, produced in Yunnan, China, is food with ethnic characteristics favored by consumers. However, it can contain biogenic amines such as tyramine that are harmful to health, and the synthesis mechanism of biogenic amines in Sanchuan ham is not clear. This study focuses on the regulation of biogenic amine synthesis by quorum sensing. We used high‐performance liquid chromatography to detect the content of biogenic amine in different kinds of ham and found that the content of biogenic amine in Sanchuan ham was higher than that in others. Tyramine‐producing strain isolated from Sanchuan ham was identified as Enterococcus faecium. By monitoring the growth and tyramine synthesis of Enterococcus faecium under cultured conditions, the results found that high temperature and low salt increased tyramine production by E. faecium. After seven exogenous amino acids were applied to E. faecium, only tyrosine could promote the production of tyramine in E. faecium, and tyramine could not be synthesized in E. faecium until a certain amount was reached, indicating the presence of microbial quorum sensing signal molecules in the synthesis of tyramine in E. faecium. Untargeted metabolomics analysis of the differential metabolites produced by E. faecium showed that the contents of some peptides, especially alanyl‐leucine, were significantly increased. Further experiments with synthetic alanyl‐leucine illustrated that alanyl‐leucine activated the expression of tyrosine decarboxylase (tyrDC), thereby regulating the synthesis of tyramine by E. faecium. Alanyl‐leucine acted as quorum sensing signal molecules for biogenic amine synthesis by E. faecium, which provided a theoretical basis for reducing biogenic amine accumulation in ham. It is beneficial to control the content of biogenic amines in ham in the future.
Collapse
Affiliation(s)
- Yunhe Zhang
- Collage of Food Science and Technology Yunnan Agricultural University Kunming China
| | - Bo Shan
- Collage of Food Science and Technology Yunnan Agricultural University Kunming China
| | - Jiashun Gong
- Collage of Food Science and Technology Yunnan Agricultural University Kunming China
| | - Yongjin Hu
- Collage of Food Science and Technology Yunnan Agricultural University Kunming China
| |
Collapse
|
7
|
Ramírez R, Trejo A, Delgado-Adámez J, Martín-Mateos MJ, García-Parra J. Effect of High-Hydrostatic-Pressure Processing and Storage Temperature on Sliced Iberian Dry-Cured Sausage (“Salchichón”) from Pigs Reared in Montanera System. Foods 2022; 11:foods11091338. [PMID: 35564061 PMCID: PMC9105523 DOI: 10.3390/foods11091338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 04/27/2022] [Accepted: 04/28/2022] [Indexed: 11/16/2022] Open
Abstract
The top-quality “salchichón” (a fermented dry-cured sausage) is manufactured from Iberian pigs reared outdoors. This work aims to evaluate the effect of hydrostatic high pressure (HHP) and storage temperature on sliced vacuum-packaged top-quality Iberian “salchichón”. Two types of “salchichón” (S1 and S2, manufactured at different companies) were processed at 600 MPa for 8 min and stored at 4 and 20 °C for 180 days. Microbiological, physicochemical, and sensory changes were evaluated. Microbiological counts were reduced by HHP treatment and also generally decreased during storage at both temperatures. Lightness and redness of slices decreased during storage at 20 °C, while yellowness values increased. Changes in color were also observed in sensory analysis of the dry-cured sausages. HHP increased lipid and protein oxidation values in S1, whereas protein oxidation increased at 20 °C in S2. S1 was more affected by HHP while S2 was more affected by the temperature of storage. Therefore, despite both products belonging to the same commercial category, slight differences in the composition of both products and/or differences in packaging determined a different behavior after HHP treatment and during storage at different temperatures.
Collapse
|
8
|
Effects of sorbitol, vacuum packaging and SVC treatment on the microbiota changes and quality of Russian sturgeon (Acipenser gueldenstaedti). Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108610] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
|
9
|
Xiao-Hui G, Jing W, Ye-Ling Z, Ying Z, Qiu-Jin Z, Ling-Gao L, Dan C, Yan-Pei H, Sha G, Ming-Ming L. Mediated curing strategy: An overview of salt reduction for dry-cured meat products. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2029478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Gong Xiao-Hui
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
| | - Wan Jing
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
- Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang, Guizhou, China
| | - Zhou Ye-Ling
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
| | - Zhou Ying
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
| | - Zhu Qiu-Jin
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
- Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang, Guizhou, China
| | - Liu Ling-Gao
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
| | - Chen Dan
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
| | - Huang Yan-Pei
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
| | - Gu Sha
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
| | - Li Ming-Ming
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
| |
Collapse
|
10
|
A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018-2021). Food Res Int 2021; 150:110792. [PMID: 34865807 DOI: 10.1016/j.foodres.2021.110792] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 10/11/2021] [Accepted: 10/24/2021] [Indexed: 01/03/2023]
Abstract
The meat industry is continuously facing challenges with food safety, and quality losses caused by thermal processing. This systematic review reports recent clean label approaches in high-pressure production of meat. A literature search was performed using Scopus, Web of Science, PubMed, and Springer databases for studies published in 2018-2021. In this regard, 69 articles were assessed out of 386 explored research articles in the identified stage. The findings indicate that most of the earlier work on high-pressure processing (HPP) focused on physicochemical and sensorial meat quality rather than providing nutritional aspects and clean-label solutions. However, few advanced studies report effective and innovative solutions to develop low salt/fat, and reduced nitrite for raw and cured meat products. HPP could help on increasing the shell life by five times in meat products; however, it depends on the formulation and packaging, etc. HPP can also preserve nutrients by using this non-thermal technology and reduce food waste as once the shelf life of products is known, it easily reduces the shrinkage in the marketplace. This review explores the latest trend of experimental research in high-pressure processing alone, or multi-hurdle techniques employed to increase the effect of clean-label ingredients for enhanced meat safety/quality.
Collapse
|
11
|
Shi Q, Wang X, Ju Z, Liu B, Lei C, Wang H, Li H. Technological and Safety Characterization of Kocuria rhizophila Isolates From Traditional Ethnic Dry-Cured Ham of Nuodeng, Southwest China. Front Microbiol 2021; 12:761019. [PMID: 34867891 PMCID: PMC8634685 DOI: 10.3389/fmicb.2021.761019] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Accepted: 10/25/2021] [Indexed: 11/24/2022] Open
Abstract
Nuodeng ham is known for its unique processing techniques and flavor. In the present study, proteolytic microorganisms from cured artisanal Nuodeng ham were investigated in order to identify and select potential starter cultures for its faster and safer fermentation. Eight isolates, accounting for 57% of proteolytic microorganisms, were found to be related to Kocuria rhizophila. Relevant properties of K. rhizophila as potential starter culture were evaluated in vitro for the first time. Intra-species diversities were found in phylogenetic and physiological properties of K. rhizophila isolates. Nevertheless, desirable attributes, such as halo-tolerance, nitrate reductase and protease activity, as well as the absence of antimicrobial resistance and amino acid decarboxylase activity, were observed in selected isolates. Moreover, genome analysis of isolates K24 and K45 confirmed their lack of typical genes for virulence, antimicrobial resistance and amino acid decarboxylase. K. rhizophila may thus represent a novel starter candidate of coagulase-negative cocci group and contribute to color and flavor development of fermented meats.
Collapse
Affiliation(s)
- Qiao Shi
- Institute of Agro-Products Processing, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Xinrui Wang
- Institute of Agro-Products Processing, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Zijing Ju
- College of Life Sciences, Sichuan University, Chengdu, China
| | - Biqin Liu
- Institute of Agro-Products Processing, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Changwei Lei
- College of Life Sciences, Sichuan University, Chengdu, China
| | - Hongning Wang
- College of Life Sciences, Sichuan University, Chengdu, China
| | - Hong Li
- Institute of Agro-Products Processing, Yunnan Academy of Agricultural Sciences, Kunming, China
| |
Collapse
|
12
|
Effect of an active packaging with rice bran extract and high-pressure processing on the preservation of sliced dry-cured ham from Iberian pigs. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112128] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
13
|
Volatile compounds in high-pressure-treated dry-cured ham: A review. Meat Sci 2021; 184:108673. [PMID: 34662747 DOI: 10.1016/j.meatsci.2021.108673] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 09/08/2021] [Accepted: 09/09/2021] [Indexed: 11/22/2022]
Abstract
The use of high pressure processing (HPP) for the treatment of dry-cured ham and other meat products has considerably increased worldwide. Its well-documented lethal effect on pathogenic and spoilage bacteria ensures the microbial safety of dry-cured ham and extends its shelf life. However, the effects of HPP on the volatile compounds, odor and aroma of dry-cured ham are less known. In the present review, the effects of HPP on the enzymes and microorganisms responsible for the generation of volatile compounds in dry-cured ham and the changes in the levels of the main groups of volatile compounds resulting from different HPP treatments are discussed. Particular attention is devoted to the fate of odor-active compounds after HPP treatments and throughout further commercial storage. The use of efficient sensory techniques yielding odor and aroma outputs closer to those perceived by consumers is encouraged. Needs for future research on the volatile compounds, odor and aroma of HPP-treated dry-cured ham are highlighted.
Collapse
|
14
|
Ramos-Moreno L, Ruiz-Pérez F, Rodríguez-Castro E, Ramos J. Debaryomyces hansenii Is a Real Tool to Improve a Diversity of Characteristics in Sausages and Dry-Meat Products. Microorganisms 2021; 9:microorganisms9071512. [PMID: 34361947 PMCID: PMC8303870 DOI: 10.3390/microorganisms9071512] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 07/14/2021] [Accepted: 07/14/2021] [Indexed: 11/16/2022] Open
Abstract
Debaryomyces hansenii yeast represents a promising target for basic and applied biotechnological research It is known that D. hansenii is abundant in sausages and dry-meat products, but information regarding its contribution to their characteristics is blurry and contradictory. The main goal in this review was to define the biological contribution of D. hansenii to the final features of these products. Depending on multiple factors, D. hansenii may affect diverse physicochemical characteristics of meat products. However, there is general agreement about the significant generation of volatile and aromatic compounds caused by the metabolic activities of this yeast, which consequently provide a tendency for improved consumer acceptance. We also summarize current evidence highlighting that it is not possible to predict what the results would be after the inoculation of a meat product with a selected D. hansenii strain without a pivotal previous study. The use of D. hansenii as a biocontrol agent and to manufacture new meat products by decreasing preservatives are examples of exploring research lines that will complement current knowledge and contribute to prepare new and more ecological products.
Collapse
|
15
|
Zhang XM, Dang XJ, Wang YB, Sun T, Wang Y, Yu H, Yang WS. Diversity and composition of microbiota during fermentation of traditional Nuodeng ham. J Microbiol 2020; 59:20-28. [PMID: 33355893 DOI: 10.1007/s12275-021-0219-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 10/12/2020] [Accepted: 11/02/2020] [Indexed: 01/23/2023]
Abstract
The microbial community is one of the most important factors in shaping the characteristics of fermented food. Nuodeng ham, traditionally produced and subjected to 1-4 years of fermentation, is a dry fermented food product with cultural and economic significance to locals in southwestern China. In this study, we aimed to characterize the microbiota and physicochemical profiles of Nuodeng ham across different stages of fermentation. Ham samples from each of the four years were analyzed by sequencing bacterial 16S rRNA gene and fungal internal transcribed spacer sequence, in order to characterize the diversity and composition of their microflora. A total of 2,679,483 bacterial and 2,983,234 fungal sequences of high quality were obtained and assigned to 514 and 57 genera, respectively. Among these microbes, Staphylococcus and Candida were the most abundant genera observed in the ham samples, though samples from different years showed differences in their microbial abundance. Results of physicochemical properties (pH, water, amino acid, NaCl, nitrate and nitrite contents, and the composition of volatile compounds) revealed differences among the ham samples in the composition of volatile compounds, especially in the third year samples, in which no nitrite was detected. These results suggest that the structure and diversity of microbial communities significantly differed across different stages of fermentation. Moreover, the third year hams exhibits a unique and balanced microbial community, which might contribute to the special flavor in the green and safe food products. Thus, our study lends insights into the production of high quality Nuodeng ham.
Collapse
Affiliation(s)
- Xiao-Mei Zhang
- Yunnan Herbal Laboratory, School of Ecology and Environmental Science, Yunnan University, Kunming, Yunnan, 650091, P. R. China.,College of Basic Medicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, 650500, P. R. China.,The Research Center of Cordyceps Development and Utilization of Kunming, Yunnan Herbal Biotech Co. Ltd, Kunming, 650106, P. R. China
| | - Xi-Jun Dang
- Yunnan Herbal Laboratory, School of Ecology and Environmental Science, Yunnan University, Kunming, Yunnan, 650091, P. R. China.,The Research Center of Cordyceps Development and Utilization of Kunming, Yunnan Herbal Biotech Co. Ltd, Kunming, 650106, P. R. China
| | - Yuan-Bing Wang
- Yunnan Herbal Laboratory, School of Ecology and Environmental Science, Yunnan University, Kunming, Yunnan, 650091, P. R. China.,The Research Center of Cordyceps Development and Utilization of Kunming, Yunnan Herbal Biotech Co. Ltd, Kunming, 650106, P. R. China
| | - Tao Sun
- Yunnan Herbal Laboratory, School of Ecology and Environmental Science, Yunnan University, Kunming, Yunnan, 650091, P. R. China.,The Research Center of Cordyceps Development and Utilization of Kunming, Yunnan Herbal Biotech Co. Ltd, Kunming, 650106, P. R. China
| | - Yao Wang
- Yunnan Herbal Laboratory, School of Ecology and Environmental Science, Yunnan University, Kunming, Yunnan, 650091, P. R. China.,The Research Center of Cordyceps Development and Utilization of Kunming, Yunnan Herbal Biotech Co. Ltd, Kunming, 650106, P. R. China
| | - Hong Yu
- Yunnan Herbal Laboratory, School of Ecology and Environmental Science, Yunnan University, Kunming, Yunnan, 650091, P. R. China. .,The Research Center of Cordyceps Development and Utilization of Kunming, Yunnan Herbal Biotech Co. Ltd, Kunming, 650106, P. R. China.
| | - Wu-Song Yang
- The Nuodeng Ham Plant Based in Dali State, Yunnan, Dali, P. R. China
| |
Collapse
|
16
|
Pedro D, Saldaña E, Lorenzo JM, Pateiro M, Dominguez R, Dos Santos BA, Cichoski AJ, Campagnol PCB. Low-sodium dry-cured rabbit leg: A novel meat product with healthier properties. Meat Sci 2020; 173:108372. [PMID: 33229105 DOI: 10.1016/j.meatsci.2020.108372] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 11/08/2020] [Accepted: 11/10/2020] [Indexed: 12/22/2022]
Abstract
Dry-cured rabbit legs were produced with a 50% reduction or replacement of NaCl by KCl and with the addition of monosodium glutamate (MG). The effect of this reformulation on technological, nutritional, and sensory characteristics was evaluated. The sodium reformulation did not show a great impact on Aw, pH, weight loss, and volatile profile of the samples. The samples presented high protein (31.5 to 36.1%) and low fat contents (3.2 to 5.7%). In addition, all essential amino acids presented an amino acid score greater than 1.0. The reformulated samples showed a sodium reduction of 46.2% while the addition of KCl to the formulations provided a healthy Na/K ratio. Oleic acid was the major fatty acid (FA) (31.3% of total FA) and healthy lipid indexes were observed for all samples. Finally, the addition of MG was effective to compensate for the sensory defects caused by sodium reformulation.
Collapse
Affiliation(s)
- Douglas Pedro
- Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil; Instituto Federal Farroupilha, CEP 98130-000, Júlio de Castillhos, Rio Grande do Sul, Brazil
| | - Erick Saldaña
- Facultad de Ingeniería Agroindustrial, Universidad Nacional de Moquegua (UNAM), Calle Ancash s/n, 18001, Moquegua, Peru
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrán das Viñas, Rúa Galicia N 4, Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrán das Viñas, Rúa Galicia N 4, Ourense, Spain
| | - Ruben Dominguez
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrán das Viñas, Rúa Galicia N 4, Ourense, Spain
| | | | | | | |
Collapse
|