Changes in physicochemical properties and water‐soluble small molecular compounds of dry‐cured Xuanwei ham during processing

Wei

et al. 2022

Foods

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.

Section: Resultsmentioning

confidence: 60%

Changes in the Physical–Chemical Properties and Volatile Flavor Components of Dry-Cured Donkey Leg during Processing

Wei

et al. 2022

Foods

Food Science of Animal Products

“…It is worth noting that the fermented pork loin at this pH value has the same characteristics of fermented meat products as Italian salami, and cecina sausage [19−20] . Moreover, in drycured ham reports, the pH value of Xuanwei ham was 5.95 ± 0.12, that of Jinhua ham was 6.20 ± 0.24, that of Iberian ham was 5.85 ± 0.19, and that of Parma ham was 5.85 ± 0.10 [21] . The lower a w was caused by the stable circulating wind carrying away moisture from the meat.…”

Section: Physicochemical Analysismentioning

confidence: 92%

Effect on characterization of microbial community and sensory based on Staphylococcus simulans ZF4 and Lactobacillus plantarum SJ4 as starter in fermented pork loin

Tian¹,

Zhou²,

Zhu³

2023

Staphylococcus simulans ZF4 and Lactobacillus plantarum SJ4 were screened from locally obtained food in Guizhou and then used to fermented pork loins. The effects of the starters on the quality of the fermented pork loins were explored through physicochemical analysis as well as E-nose and E-tongue assessments. High-throughput sequencing technology was used to reflect the distribution and function of the starters culture flora during the fermentation processes. The results showed that the starters conferred more well-rounded sensory qualities to the fermented pork loins, including improvements in their color, aroma, and other qualities. In addition, Corynebacterium variabile, Pediococcus pentosaceus, Lactococcus garvieae, Staphylococcus vitulinus, Bacillus velezensis, and Leuconostoc mesenteroides can be found to be inhibited by the starters (Staphylococcus simulans ZF4 and Lactobacillus plantarum SJ4), thereby improving safety of fermented pork loins. Moreover, throughout the fermentation process, Staphylococcus simulans ZF4 appeared to provide a stronger umami taste to the fermented pork loin, and the Lactobacillus plantarum SJ4 was better at producing flavor substances.

“…Dry‐cured products usually contain umami substances, including free amino acids, umami peptides, organic acids and nucleotides (Zhang et al ., 2021a; Wang et al ., 2022). Among those umami molecules, umami peptides generally exist in the product with the processing of dry curing (Fan et al ., 2021; Zhao et al ., 2021; Zhu et al ., 2021).…”

Section: Introductionmentioning

confidence: 99%

Umami and umami‐enhancing peptides from myofibrillar protein hydrolysates in low‐sodium dry‐cured Spanish mackerel (Scomberomorus niphonius) under the action of Lactobacillus plantarum

Bai

Liang

Zhao

et al. 2022

Int J of Food Sci Tech

Summary Lactobacillus plantarum was involved in producing low‐salt (2%, w/w) dry‐cured Spanish mackerel, and its effect on the degradation of myofibrillar protein and production of umami peptides was investigated. Results showed that the dominant microbiome of the sample was Lactobacillus plantarum, accounting for 95.7% of the microbial community. The umami peptides in this dry‐cured mackerel were extracted and separated by ultra‐filtration and gel filtration chromatography and further identified by Nano‐LC–MS/MS. Five umami‐enhancing peptides, including TFYNELRV (1040 Da), TFYNELR (941 Da), TLFQPSF (838 Da), LYANNVL (805 Da) and FAGDDAPRAVFPS (1348 Da), were identified to be derived from myofibrillar protein, and the percentage of their hydrophobic amino acid were 42.85%, 33.33%, 57.14%, 57.14% and 53.84%, respectively. The synthetic peptides of these five umami peptides showed an umami‐enhancing threshold value ranging from 0.34 to 0.45 mg mL−1 through sensory evaluation. The SDS‐PAGE analysis exhibited that actin band intensity was decreased during the processing of dry‐cured mackerel. Therefore, Lactobacillus plantarum has the potential to improve the hydrolysis of myofibrillar protein to produce umami peptides in dry‐cured mackerel.