Changes in the physicochemical properties and volatile flavor compounds of dry‐cured Chinese Laowo ham during processing

Wu, Weihang; Zhou, Yang; Wang, Guiying; Zhu, Rui‐Liang; Ge, Chao; Liao, Guozhou

doi:10.1111/jfpp.14593

Cited by 30 publications

(37 citation statements)

References 48 publications

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“…Because of the low threshold (Zhu et al, 2018) and the high level of aldehydes detected in the finished ham, aldehydes could be considered as a resource summary characteristic flavor substance of Xuan'en ham. This result is in agreement with the finding of W. H. Wu et al (2020), which reported that aldehydes were the most crucial volatile flavor compounds in Laowo ham. During the processing of Xuan'en ham, the content of aldehydes first increased and then decreased.…”

Section: Volatile Flavor Compoundsupporting

confidence: 93%

Evaluation of protein degradation and flavor compounds during the processing of Xuan'en ham

Geng

Xiong

et al. 2022

Journal of Food Science

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Protein degradation occurs during the processing of dry‐cured ham, which has important influences on the flavor and quality of products. The aim of this work was to study the degradation kinetics of myofibrillar proteins (MPs) and sarcoplasmic proteins (SPs) extracted from the biceps femoris muscle during the processing of Xuan'en ham. A relationship between protein degradation and the flavor formation was found. During the processing of Xuan'en ham, MPs and SPs were mainly degraded in the salting stage and incipient fermentation. Accompanied by protein degradation, the content of carbonyl group in SPs increased gradually, but in MPs, it first increased and then decreased. Interconversion between sulfhydryl and disulfide bonds was investigated during this processing. Oxidation, degradation, and thermal effects significantly affected the surface hydrophobicity of proteins. More than one hundred volatile compounds have been identified at each stage of ham preparation. Among them, organic acids were the predominant group, followed by hydrocarbons, aldehydes, alcohols, ketones, and esters.

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Section: Volatile Flavor Compoundsupporting

confidence: 93%

Evaluation of protein degradation and flavor compounds during the processing of Xuan'en ham

Geng

Xiong

et al. 2022

Journal of Food Science

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“…The biochemical activities that occur during processing, which are dependent on both the protein fraction and the lipid component, form the basis of the physical and chemical changes described above, which in turn are responsible for the typical sensory properties of the ham [ 4 , 5 ]. In general, the proteins are degraded by endoproteases into shorter peptides, and these represent the substrate of the exopeptidases, which hydrolyze them into free amino acids.…”

Section: Introductionmentioning

confidence: 99%

The Influence of the Type of Dry-Cured Italian PDO Ham on Cathepsin B Activity Trend during Processing

Piasentier

Pizzutti

Lippe

2021

Foods

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Cathepsin B activity was measured during processing in hams originating from the main Italian prosciutto PDOs: Parma, San Daniele and Toscano. Sixty-five heavy pig thighs, from sixty-five Italian large white x Italian Landrace pigs bred and slaughtered in the same conditions were considered. Five thighs represented the post-mortem control time. The other 60 were distributed one plant per PDO, following a balanced plan. The thighs were sampled at the biceps femoris in groups of four per plant in the following ripening phases: salting, resting, drying, greasing, end of curing. The activity of the Cathepsin B (U/g protein) was determined by means of fluorescence measurements. The Cathepsin B ripening trend of the various PDOs was significantly different, particularly during the initial and mid-curing stage. This activity correlates with the proteolysis index through a PDO dependent pattern, indicating that different processing conditions can influence the quality of prosciutto, since they determine its biochemical development.

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“…The most famous Chinese-style hams are Jinhua, Rugao, and Xuanwei hams. Alcohols, ketones, aldehydes, esters, alkanes, and acids are considered the primary volatile compounds in hams ( Radovčić et al, 2016 ; Liu D. Y. et al, 2020 ; Wu et al, 2020 ). There is a close relationship between the staphylococci and the aldehyde compounds produced as hexanal, nonanal, benzaldehyde, and phenylacetaldehyde, indicating their contributions to the formation of characteristic flavor substances in Jinhua dry-cured ham ( Wang Y.…”

Section: Microbial Diversity In Fermented Meat Productsmentioning

confidence: 99%

A Review: Microbial Diversity and Function of Fermented Meat Products in China

Wang

et al. 2021

Front. Microbiol.

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Fermented meat products have a long history in China. These products exhibit a characteristic unique flavor, compact meat quality, clear color, long shelf life and wide variety and are easy to transport. During the processing and storage of fermented meat products, microorganisms are present and exhibit diverse characteristics. Microorganisms can accelerate the degradation of proteins and fats to produce flavor compounds, inhibit the growth and reproduction of heterozygous bacteria, and reduce the content of chemical pollutants. This paper reviews the microbial diversity of Chinese ham, sausage, preserved meat, pressed salted duck, preserved fish and air-dried meat and provides analyses of the microbial compositions of various products. Due to the differences in raw materials, technology, auxiliary materials, and fermentation technology, the microbial species found in various fermented meat products in China are different. However, most fermented meat products in China are subjected to pickling and fermentation, so their microbial compositions also have similarities. Microorganisms in fermented meat products mainly include staphylococci, lactobacilli, micrococci, yeasts, and molds. The study of microbial diversity is of great significance for the formation of quality flavor and the safety control of fermented meat products, and it provides some theoretical reference for the study of fermented meat products in China.

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Changes in the physicochemical properties and volatile flavor compounds of dry‐cured Chinese Laowo ham during processing

Cited by 30 publications

References 48 publications

Evaluation of protein degradation and flavor compounds during the processing of Xuan'en ham

Evaluation of protein degradation and flavor compounds during the processing of Xuan'en ham

The Influence of the Type of Dry-Cured Italian PDO Ham on Cathepsin B Activity Trend during Processing

A Review: Microbial Diversity and Function of Fermented Meat Products in China

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