Recent advances in cured raw ham manufacture

The potential correlation between the succession of microflora and volatile flavor compounds during the production of Zhenba bacon

Microbial composition plays an important role in the quality and flavor of bacon. The aims of this study were to detect bacterial community succession using high-throughput sequencing (HTS) and volatile flavor compound changes using gas chromatography-ion mobility spectrometry (GC-IMS) during the production of Zhenba bacon. The results showed that a total of 70 volatile compounds were detected. Among them, ketones, hydrocarbons, aldehydes, esters and alcohols were the main substances in the curing and smoking stages. In addition, the fungal abundance was greater than the bacterial abundance, and there was obvious succession of the microbial community with changes in fermentation time and processing technology. The main functional bacterial genera in the curing and smoking stages were Staphylococcus, Psychrobacter and Latilactobacillus, and the main fungal genera were Fusarium and Debaryomyces. Through correlation analysis, we found that pyrrole, 2-pentanol, methyl isobutyl ketone (MIBK) and ethyl acetate (EA) were significantly correlated with Staphylococcus, Psychrobacter, Pseudomonas and Myroides (p < 0.01), and it is speculated that they contribute significantly to flavor formation. The results of this study are helpful for understanding the microbial dynamics and characteristic volatile flavor compounds in Zhenba bacon, and provide new insights into the relationship between microorganisms and flavor through potential correlations.

Two Debaryomyces hansenii strains as starter cultures for improving the nutritional and sensory quality of dry-cured pork belly

Dry-cured meat products are gaining attention owing to their distinctive sensory characteristics and health benefits. In this study, two Debaryomyces hansenii strains were investigated for their potential as starter cultures for dry-cured pork belly products. After preliminary screening, these D. hansenii strains, namely, S20 and S26, both exhibiting with excellent aroma-producing capacity in a dry-cured meat model, were selected as single-strain starter cultures. For comparison, a non-inoculated control was also evaluated. In S20- and S26-inoculated pork belly, yeast dominated the microbiota and improved microbiological safety by suppressing Enterobacteriaceae growth. Compared with the non-inoculated control, the inoculated pork belly yielded higher hardness and redness (a*) values. Starter culture inoculation accelerated proteolysis in pork belly, improving the content of total free amino acids (TFFAs) and several essential free amino acids (Thr, Val, Met, Ile, Leu, and Phe) at the end of processing. Moreover, the inoculated samples exhibited higher levels of fat oxidation-derived aldehydes as well as esters, acids, alcohols and other compounds than the non-inoculated control at the end of the 95-day ripening period. Overall, these findings provide new insights into the application of D. hansenii isolated from dry-cured ham to dry-cured pork belly.

Insight into the Relationship between the Causes of Off-Odour and Microorganism Communities in Xuanwei Ham

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.

Role of microbiota and its ecological succession on flavor formation in traditional dry-cured ham: a review

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.

Evaluation of Autochthonous Coagulase-Negative Staphylococci as Starter Cultures for the Production of Pastırma

The aim of the study was to investigate the effects of Staphylococcus xylosus 39, S. equorum 53, or S. vitulinus 75, previously isolated from pastırma, on the quality characteristics of pastırma, a Turkish dry-cured meat product, and to evaluate their potential use as starter cultures. The pastırma production was carried out with a traditional method. The control pastırma groups were manufactured without adding any starter culture. At the end of production, the groups were subjected to microbiological and physico-chemical analyses. The pH was above 5.5, and the aw value was below 0.90 in all groups. The strains used exhibited good adaptation to the pastırma. The S. equorum 53 decreased the thiobarbituric acid reactive substances (TBARS) value in pastırma, while the S. xylosus 39 increased the redness (a*) color value. The autochthonous strains caused a decrease in the palmitic acid (C16:0). However, they had no significant effect on the stearic acid (C18:0) and the oleic acid (C18:1n-9c). A total of 41 volatile compounds were identified in the groups. S. vitulinus 75 increased both benzaldehyde and 2-methyl-3-phenylpropanal levels. In addition, the principal component analysis (PCA) of volatile compounds provided a good separation, and PC1 separated S. xylosus 39 from other groups.

Meat color and iridescence: Origin, analysis, and approaches to modulation

Meat color is an important aspect for the meat industry since it strongly determines the consumers' perception of product quality and thereby significantly influences the purchase decision. Emergence of new vegan meat analogs has renewed interest in the fundamental aspects of meat color in order to replicate it. The appearance of meat is based on a complex interplay between the pigment-based meat color from myoglobin and its chemical forms and light scattering from the muscle's microstructure. While myoglobin biochemistry and pigment-based meat color have been extensively studied, research on the physicochemical contribution of light scattering to meat color and the special case of structural colors causing meat iridescence has received only little attention. Former review articles focused mostly on the biochemical or physical mechanisms rather than the interplay between them, in particular the role that structural colors play. While from an economic point of view, meat iridescence might be considered negligible, an enhanced understanding of the underlying mechanisms and the interactions of light with meat microstructures can improve our overall understanding of meat color. Therefore, this review discusses both biochemical and physicochemical aspects of meat color including the origin of structural colors, highlights new color measurement methodologies suitable to investigate color phenomena such as meat iridescence, and finally presents approaches to modulate meat color in terms of base composition, additives, and processing.

Physicochemical property, volatile flavor quality, and microbial community composition of Jinhua fatty ham and lean ham: A comparative study

The physicochemical property, volatile flavor compounds, and microbial community structure of Jinhua fatty ham (FH) and lean ham (LH) were investigated and compared by high-throughput sequencing and HS-GC-IMS. Results showed that FH had higher pH and slightly lighter and yellower color than LH. Meanwhile, 33 volatile flavor compounds were identified from FH and LH, among which LH showed higher abundance of total alcohols and acids, but FH had generally richer aldehydes, ketones, esters, heterocyclic, and sulfur-containing compounds. Moreover, FH and LH did not have significant difference in α-diversity of bacterial community, but LH presented a much lower α-diversity of fungal community than FH. Besides, the dominant microorganisms (relative abundance >2%) in FH were Ruminococcaceae UCG-005, Staphylococcus, Ruminococcaceae UCG-014, Meyerozyma, and Aspergillus at the genus level, while in LH were Staphylococcus, Psychrobacter, Halomonas, Propionicicella, Ruminococcaceae UCG-005, Meyerozyma, Yamadazyma, and Aspergillus. Furthermore, the analysis of Pearson's correlation and metabolic network confirmed that the discriminative flavor compounds of FH were mainly β-oxidation and degradation products of fatty acids, while those of LH were mostly derived from the Strecker reaction or microbial metabolism of amino acids. The present study could help understand the potential pathway of characteristic microorganisms affecting flavor formation of fat-deficient dry-cured hams and provide theoretical supports for developing healthier fermented meat products.

A comparative study of vacuum tumbling and immersion marination on quality, microstructure, and protein changes of Xueshan chicken

Marination is a common technology in meat processing with advantages of enhancing tenderness, water retention, and overall quality. This study was conducted to investigate the effect of vacuum tumbling and immersion marination on meat quality, microstructure, water mobility, protein changes, and denaturation of Xueshan chicken. Results showed that vacuum tumbling significantly increased the marinating rate of chicken, tenderness, meat texture, and water retention. Meanwhile, vacuum tumbling decreased total sulfhydryl content alongside an increased protein surface hydrophobicity and free sulfhydryl content, indicating that vacuum tumbling elevated the degree of protein denaturation. Further, the peak area corresponding to the relaxation time T22 after vacuum tumbling was significantly higher than that of immersion marination, suggesting that the stability of the immobilized water of chicken was reduced by vacuum tumbling. Compared to immersion marination, vacuum tumbling improved myofibril fragmentation index (MFI) presenting fewer myofibrillar protein bands in sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) gel and more damaged muscular cells. Overall, vacuum tumbling could improve the marination absorptivity, protein degradation, and denaturation, resulting in changes in myofibril structure and meat quality of Xueshan chicken.

Characterization of Quality Properties in Spoiled Mianning Ham

Deep spoilage is a cyclical and costly problem for the meat industry. Mianning ham is a famous dry-cured meat product in Sichuan, China. The aim of this work was to investigate the physicochemical characteristics, sources of odor, and associated microorganisms that cause spoilage of Mianning ham. High-throughput sequencing and solid-phase microextraction–gas-chromatography (SPME-GC-MS) techniques were used to characterize the physicochemical properties, microbial community structure, and volatile compounds of spoiled Mianning ham and to compare it with normal Mianning ham. The results showed that spoiled ham typically had higher moisture content, water activity (a_w), and pH, and lower salt content. The dominant bacterial phylum detected in deeply spoiled ham was Firmicutes (95.4%). The dominant bacterial genus was Clostridium_sensu_stricto_2 (92.01%), the dominant fungal phylum was Ascomycota (98.48%), and the dominant fungal genus was Aspergillus (84.27%). A total of 57 volatile flavor substances were detected in deeply spoiled ham, including 11 aldehydes, 2 ketones, 6 alcohols, 10 esters, 20 hydrocarbons, 6 acids, and 2 other compounds. Hexanal (279.607 ± 127.265 μg/kg) was the most abundant in deeply spoiled ham, followed by Butanoic acid (266.885 ± 55.439 μg/kg) and Nonanal (165.079 ± 63.923 μg/kg). Clostridium_sensu_stricto_2 promoted the formation of five main flavor compounds, Heptanal, (E)-2-Octenal, 2-Nonanone, Hexanal, and Nonanal, in deeply spoiled ham by correlation analysis of microbial and volatile flavor substances.

Recent developments in off-odor formation mechanism and the potential regulation by starter cultures in dry-cured ham

Foul-smelling odors are main quality defects of dry-cured ham, which are connected with the excessive degradation of the structural proteins and excessive oxidation of lipids caused by the abnormal growth of spoilage microorganisms, threatening the development of dry-cured ham industry. Characterizing the key microorganisms and metabolites resulted in the spoilage of dry-cured ham, and discussing the relationship between spoilage microorganisms and metabolites are the key aspects to deeply understand the formation mechanism of off-odor in dry-cured ham. Until now, there is no detailed discussion or critical review on the role of spoilage microorganisms in developing the off-odor of dry-cured ham, and the regulation of off-odor and spoilage microorganisms by starter cultures has been not discussed. This review shows the recent achievement in the off-odor formation mechanism of dry-cured ham, and outlines the potential regulation of off-odor defects in dry-cured ham by starter cultures. Results from current research show that the abnormal growth of Lactic acid bacteria, Micrococcaceae, Enterobacteriaceae, Yeasts and Molds plays a key role in developing the off-odor defects of dry-cured ham, while the key spoilage microorganisms of different type hams are discrepant. High profile of aldehydes, acids, sulfur compounds and biogenic amines are responsible for off-odor development in spoiled dry-cured ham. Several starter cultures derived from these species of Staphylococcus, Penicillium, Debaryomyces, Pediococcus and Lactobacillus show a great potential to prevent microbiological hazards and improve flavor quality of dry-cured ham, whereas, the ecology, function and compatibility of these starter cultures with the processing parameters of dry-cured ham need to be further evaluated in the future.

Effects of different curing methods on edible quality and myofibrillar protein characteristics of pork

This study aimed to investigate the effects of standing curing (SC), tumbling curing (TC), vacuum tumbling curing (VTC) and ultrasonic-assisted curing (UAC) on the edible quality of black pork and property of myofibrillar proteins (MPs) extracted from black pork. The results showed that all curing methods could improve the marinating absorptivity and the gel water retention of black pork, the solubility and surface hydrophobicity of myofibrillar proteins, and reduce the cooking loss and shear force of black pork, the hydrogen bond content of myofibrillar proteins and the gel whiteness compared with the control group (SC). The result of sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that the concentration of protein bands by VTC treatment was decreased obviously. In addition, the result of the scanning electron microscope (SEM) presented that tumbling and ultrasound treatment would destroy the structure of muscle fibers and make them loose and disordered.

Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork

The present study aimed to investigate the impact of ultrasound-assisted tumbling (UAT; 20 kHz, 100, 300, 500 and 700 W) with different treatment time (30, 60, 90 and 120 min) on the diffusion and distribution of NaCl as well as the change of pork texture properties during curing. Results showed that in comparison with the single tumbling (ST), the NaCl content and the NaCl diffusion coefficient were increased along with UAT treatment (P < 0.05). The scanning electron microscopy and the energy dispersive X-ray analysis showed that UAT treatment changed the microstructure of pork which may facilitate the NaCl dispersion homogeneously. In addition, the moderate UAT treatment of 300 W with 60 min could significantly improve the tumbling yield, water-holding capacity and textural properties of pork compared with the ST treatment (P < 0.05). Meanwhile, in comparison with the ST group, protein extraction was considerably increased after UAT (300 and 500 W) treated for 120 min (P < 0.05). Our study demonstrated that UAT treatment could effectively promote the penetration and distribution of NaCl and improve pork meat quality via facilitating the extraction of meat protein.

The forgotten role of food cultures

Fermentation is one of if not the oldest food processing technique, yet it is still an emerging field when it comes to its numerous mechanisms of action and potential applications. The effect of microbial activity on the taste, bioavailability and preservation of the nutrients and the different food matrices has been deciphered by the insights of molecular microbiology. Among those roles of fermentation in the food chain, biopreservation remains the one most debated. Presumably because it has been underestimated for quite a while, and only considered - based on a food safety and technological approach - from the toxicological and chemical perspective. Biopreservation is not considered as a traditional use, where it has been by design - but forgotten - as the initial goal of fermentation. The 'modern' use of biopreservation is also slightly different from the traditional use, due mainly to changes in cooling of food and other ways of preservation, Extending shelf life is considered to be one of the properties of food additives, classifying - from our perspective - biopreservation wrongly and forgetting the role of fermentation and food cultures. The present review will summarize the current approaches of fermentation as a way to preserve and protect the food, considering the different way in which food cultures and this application could help tackle food waste as an additional control measure to ensure the safety of the food.

A comprehensive review on molecular mechanism of defective dry-cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights

Excessive bitterness, pastiness, and adhesiveness are the main organoleptic and textural defects of dry-cured ham, which often cause a lot of financial losses to manufacturers and seriously damage the quality of the product. These sensory and textural defects are related to the protein degradation of dry-cured ham. Proteomics shows great potential to improve our understanding of the molecular mechanism of sensory and textural defects and identify biomarkers for monitoring their quality traits. This review presents some of the major achievements and considerations in organoleptic and textural defects of dry-cured ham by proteomics analysis in the recent decades and gives an overview about how to correct sensory and textural defects of dry-cured ham. Proteomics reveals that muscle proteins derived from myofibril and cytoskeleton and involved in metabolic enzymes and oxygen transport have been identified as potential biomarkers in defective dry-cured ham. Relatively high residual activities of cathepsin B and L are responsible for the excessive degradation of these protein biomarkers in defective dry-cured ham. Ultrasound-assisted mild thermal or high-pressure treatment shows a good correction for the organoleptic and textural defects of dry-cured ham by changing microstructure and conformation of muscle proteins by accelerating degradation of proteins and polypeptides into free amino acids.

Flavor Composition and Microbial Community Structure of Mianning Ham

Mianning ham, a traditional Chinese dry-cured ham, is protected by national geographical indications. To understand the surface and internal flavor composition and microbial community structure of Mianning ham, solid phase microextraction-gas chromatography (SPME-GC-MS) technology and Illumina high-throughput sequencing were utilized. The results showed that a total of 60 flavor substances were identified in the hams. Forty-nine kinds of flavorings were identified on the surface, including 14 aldehydes, 6 ketones, 10 alcohols, 5 esters, 7 hydrocarbons, 5 acids, and 2 other compounds. Thirty-six kinds of internal flavorings were identified, including 13 aldehydes, 4 ketones, 6 alcohols, 3 esters, 5 hydrocarbons, 4 acids and 1 other type. Decanal (34.91 μg/g) was the most prevalent compound on the surface, followed by n-hexanol (24.99 μg/g), n-hexanal (20.20 μg/g), and n-octyl (16.14 μg/g). n-Hexanal (20.74 μg/g) was the most common compound internally, followed by non-aldehyde (5.70 μg/g), 1-octene-3-alcohol (3.54 μg/g), and inverse-2-octenal (2.77 μg/g). Penicillium lanosum, Penicillium nalgiovense, Debaryomyces hansenii, Staphylococcus equorum, and Erwinia tasmaniensis were isolated from the surfaces of the hams by the traditional culture method. By Illumina high-throughput sequencing, three fungal phyla were identified. Ascomycota was the dominant phylum followed by Basidiomycota. At the genus level, 11 fungi were identified, of which Aspergillus was the dominant fungus, followed by Penicillium and Wallemia. These findings provide fundamental knowledge regarding the microorganisms and flavor compounds in Mianning ham, which will help industrial processors develop effective strategies for standardizing quality parameters.

Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection

In this study, the influence of low (5 °C), intermediate (15 °C) and high (25 °C) storage temperatures on the profile of volatile compounds of North European cured loins fermented with Staphylococcus carnosus strains was investigated. In this context, proteolytic activity, bacterial growth, key volatile compounds and sensory attributes were studied. In conclusion, storage temperature significantly affected the volatile marker compounds. A multiple regression indicated significant effects of seven volatile compounds (acetophenone, benzaldehyde, butanone, 3-methylbutanal, 1-octen-3-ol, nonanal and pentanone) on the overall odor (R2 = 95.9%) and overall flavor (R2 = 81.1%). The sum of the marker volatiles aldehydes, ketones and alcohol increased with rising temperatures and the highest amounts of the odor active 3-methylbutanal up to 155 and 166 ng/g meat were detected in high temperature-stored loins. Moreover, the addition of S. carnosus strain LTH 3838 showed maximum effect at 5 °C-storage temperature in comparison to the control.

Physicochemical and microstructural attributes of marinated chicken breast influenced by breathing ultrasonic tumbling

Currently, the conventional atmospheric pressure-based and vacuum-based tumbling processes have a limited improvement on the chicken characteristic attributes during the marination process. In view of this, through a breathing (pressure change) tumbling strategy, ultrasonication (40 kHz, 140 W) was applied to improve tenderness, taste, and microstructure of chicken by a redesigned tumbler. The results showed that the tumbling with the breathing action and ultrasonication significantly enhanced the marinating absorptivity, tenderness and taste, and accelerated the degradation of myosin light chain. Free peptides (from 1465.9 ± 34.6 to 4725.7 ± 43.2 μg/mL) and amino acids (from 1.503 ± 0.096 to 2.593 ± 0.109 mg/mL) rose evidently for the control and the breathing tumbling treatment assisted by ultrasound respectively. Raman analysis revealed that strength of disulfide bonds declined from 0.731 ± 0.006 to 0.607 ± 0.011 a.u. and the conversion from α-helix (decreased by 67.23%) into β-fold (increased by 1573%) conformation occurred. Low field NMR analysis indicated that the content of immobilized water increased from 77385 ± 14 to 137011 ± 106 au·ms by integral calculus. Scanning and transmission electron microscopies clearly showed a prospective rupture of myofibers, myofibrils, and lysosomes. Overall, as a potential alternative, the breathing ultrasonic tumbling means improved the marinating efficiency and characteristics of marinated chicken breast.

Prior Exposure to Dry-Cured Meat Promotes Resistance to Simulated Gastric Fluid in Salmonella Typhimurium

This study assessed if exposure of foodborne Salmonella enterica in Brazilian dry-cured loin (BDL) affects pathogen inactivation in simulated gastric fluid (SGF). The acid tolerance responses of three Salmonella enterica serovars, Typhimurium, Derby and Panama, were assessed by an acid challenge trial at pH 3.0 for 4 h following pre-adaptation to three conditions: neutral pH, acidic pH (4.5) or BDL matrix. The influence of Salmonella exposure temperature and time in the BDL on pathogen gastric fluid resistance was evaluated by the response surface methodology. The Salmonella serovars acquired acid tolerance when exposed to the BDL matrix and their response to acid stress was strain-dependent, with S. Typhimurium being the most tolerant strain. S. Typhimuirum exposed to temperatures >25 °C in the BDL matrix displayed increased resistance to SGF. By using the response surface methodology, it was determined that S. Typhimurium becomes less resistant against SGF if maintained in the BDL matrix at temperatures <7 °C, reinforcing the recommendation to store dry-cured meat under refrigeration in order to minimize consumer risks. The results presented herein point to a novel aspect of hurdle technology that should be taken into account to further understand the risks associated with hurdle-stable meat product, such as dry-cured meats, concerning foodborne pathogen contamination.

Role of Starter Cultures on the Safety of Fermented Meat Products

Starters are microbial cultures used to promote and conduct the fermentation of meat products. Bacteria, particularly lactic acid bacteria (LAB) and coagulase-negative staphylococci (CNS), as well as yeasts and molds, may be used as starters. They can increase the safety of fermented meat products by means of rapid matrix acidification or due to the production of antimicrobial substances, such as bacteriocins. Besides, starters may help to standardize product properties and shorten ripening times. Safety of fermented meat products may be jeopardized by microbiological, namely foodborne pathogens (Salmonella spp., Listeria spp., etc), and chemical hazards, particularly biogenic amines, nitrosamines, polycyclic aromatic hydrocarbons (PAH), and mycotoxins. Biogenic amines (BA) are potentially unsafe nitrogenous compounds that result from the decarboxylation of some amino acids. Some microorganisms may be responsible for their formation. Starters can cause a fast pH decrease, inhibiting the development of microorganisms with amino acid decarboxylative ability, thus preventing the accumulation of BA in fermented meat products. Besides, starters can compete with the autochthonous, non-starter microbiota throughout ripening and storage, thus reducing BA production. Some strains of Lactobacillus sakei and Lactobacillus plantarum have been shown to reduce the formation/accumulation of BA. On the other hand, Staphylococcus xylosus and Debaryomyces hansenii strains have been reported to degrade BA in food. PAH are organic compounds containing multiple aromatic rings and produced by the incomplete combustion of organic matter, such as the wood used for smoking meat. Mixed starters containing Lactobacillus spp., Gram-positive catalase-positive cocci and yeasts have been used in the manufacturing of traditional meat sausages. However, the effect of starters on reducing the accumulation of PAH is poorly understood. Starters may also be engaged in competitive exclusion, outcompeting the spoiling or deteriorating autochthonous microbiota. For example, Pediococcus acidilactici has been shown to inhibit Listeria monocytogenes in meat products. Additionally, the role of molds, such as Penicillium nalgiovense, in the competitive exclusion of undesired filamentous fungi, has also been demonstrated. Most of these undesired fungi produce mycotoxins, secondary metabolites capable of causing disease. The current review addresses the role of starters on the microbiological and chemical safety of fermented meat products.

Behavior and effect of combined starter cultures on microbiological and physicochemical characteristics of dry-cured ham

The behaviour of two combined starter cultures and their influence on the microbiological and physicochemical characteristics of dry-cured ham have been evaluated. Three lots of dry-cured hams were tested during processing (0, 9, 48, 74, 112, 142, 166 and 211 days). Lot 1 had no added starter culture. Lot 2 contained a starter culture of Penicillium chrysogenum, Penicillium digitatum, Penicillium nalgiovense, Debaryomyces hansenii, Lactobacillus plantarum, Lactobacillus acidophilus, Pediococcus pentosaceus and Micrococcus varians was and lot 3 had L. plantarum, L. acidophilus, P. pentosaceus and M. varians. The use of a selected starter culture based on a combination of lactic acid bacteria (LAB) and fungal strains with a demonstrated proteolytic activity such as P. chrysogenum and D. hansenii (lot 2) did not affect the main characteristics of dry-cured ham processing, even enhancing some desirable aspects, like its non-protein nitrogen contents. LAB strains were not significantly affected by combining them with fungal starter, and better counts were found with respect to control. A higher thiobarbituric acid reactive substances content was described in lot inoculated only with LAB (lot 3). Potentially pathogenic microorganisms were not detected in any of the lots studied. The starter culture used in lot 2 showed a potential interest for use in dry-cured ham production.

Kinetics of volatile marker compounds during ripening of cured loins inoculated with Staphylococcus carnosus

BACKGROUND

The current study was designed to investigate the influence of ripening time (12 weeks, 15 °C) on the volatile compounds and sensory acceptance for North European cured loins inoculated with a proteolytic Staphylococcus carnosus starter culture.

RESULTS

The results demonstrated that the trend of volatile compounds, sensory acceptance and proteolytic activity increased during a ripening of 7 to 9 weeks. A further ripening led to a plateau phase for sensory attributes and aroma-relevant volatile compounds such as benzaldehyde, nonanone and acetophenone. The inoculation of the proteolytic S. carnosus LTH 3838 significantly increased aroma-relevant volatile compounds (3-methylbutanal, benzaldehyde, acetophenone, 1-octen-3-ol) and sensory acceptance up to a score 3.5 and 3.6 for the overall odour and taste by week 9. In addition, compounds such as nonanal, hexanal, 2-pentanone and nonanone, which originate from lipid oxidation, were significantly limited by S. carnosus LTH 3838.

CONCLUSION

A ripening time of 7 to 9 weeks seems to be an optimal period for the production of aroma intensive smoked North European cured loins. © 2016 Society of Chemical Industry.

Determination of volatile marker compounds in raw ham using headspace-trap gas chromatography

A simple, reliable and automated method was developed and optimized for qualification and quantification of aroma-relevant volatile marker compounds of North European raw ham using a headspace (HS)-Trap gas chromatography-mass spectrometry (GC-MS) and GC-flame ionization detector (FID) analysis. A total of 38 volatile compounds were detected with this HS-Trap GC-MS method amongst which the largest groups were ketones (12), alcohols (8), hydrocarbons (7), aldehydes (6) and esters (3). The HS-Trap GC-FID method was optimized for the parameters: thermostatting time and temperature, vial and desorption pressure, number of extraction cycles and salt addition. A validation for 13 volatile marker compounds with limits of detection in ng/g was carried out. The optimized method can serve as alternative to conventional headspace and solid phase micro extraction methods and allows users to determine volatile compounds in raw hams making it of interest to industrial and academic meat scientists.