Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis

Petričević, Sandra; Radovčić, Nives Marušić; Lukić, Katarina; Listeš, Eddy; Medić, Helga

doi:10.1016/j.meatsci.2017.12.001

Cited by 135 publications

(107 citation statements)

References 35 publications

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“…In this study, aldehydes, including both branched and linear aldehydes, were the most abundant group of volatile compounds during the processing of dry‐cured mutton ham (43.2%–49.88% of total volatile compounds). This finding is consistent with the results reported by Petričević et al () for dry‐cured hams.…”

Section: Resultssupporting

confidence: 93%

“…The NaCl contents of the dry‐cured mutton ham were significantly different at different processing stages and increased from 0.18% to 9.85% ( p < .05). The NaCl content in dry‐cured mutton ham was much higher than that reported for dry‐cured ham (Petričević et al, ), possibly because of the lack of a skin covering on the dry‐cured mutton ham. During salting, as a result of the addition of NaCl, the salt content increased quickly and the increase in temperature with the NaCl infiltration led to a continuous increase in NaCl content during processing.…”

Section: Resultsmentioning

confidence: 64%

“…Upon salting and drying, the water content in dry‐cured mutton ham decreased from 76.01% to 34.02%, in agreement with the findings of Muriel, Antequera, Petron, Andres, and Ruiz (), who reported moisture contents between 32.97% and 35.66% in Iberian dry‐cured loin. However, dry‐cured mutton ham has lower water content than traditional dry‐cured pork‐based hams, which may be attributed to the fact that mutton ham is produced without animal skin (Petričević, Marušić, Lukić, Listeš, & Medić, ; Zhang et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…Branched aldehydes are formed by oxidative deamination via Strecker degradation (Sabio, Vidal‐Aragón, Bernalte, & Gata, ; Petričević et al, ). Herein, the branched aldehydes 3‐methylbutanal, 2‐undecanal, 2E‐heptenal, 2‐octenal, 2‐docecen‐1‐al, 2E‐decenal, and 2 4‐heptadienal were detected in the dry‐cured mutton ham.…”

Section: Resultsmentioning

confidence: 99%

“…Branched aldehydes were often related to the main descriptors of dry‐cured ham aroma (dry, aged, etc. ), due to their specific olfactory notes and low odor thresholds (Petričević et al, ). 3‐methylbutanal originated from the degradation of leucine and contributed to the overall aroma of dry‐cured meat products by offering cheese, nutty, and salty notes (Yang et al, ).…”

Section: Resultsmentioning

confidence: 99%

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Correlations among flavor compounds, lipid oxidation indices, and endogenous enzyme activity during the processing of Xinjiang dry‐cured mutton ham

Guo

Lü

Wang

et al. 2019

J Food Process Preserv

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Mutton is widely consumed in China, European Mediterranean countries, and other regions around the world and is expected to gain popularity as an alternative to pork in dry‐cured hams. Changes in the physicochemical indices, volatile compounds, and endogenous enzyme activities during the processing of dry‐cured mutton ham were investigated. Eighty‐six volatile compounds were identified during the dry‐curing process, with aldehydes being dominant. Oxidation values increased significantly during dry‐curing and decreased during ripening (p < .05). The activities of lipolytic enzymes remained active throughout processing, although the activities of the enzymes decreased. Lipoxidase activity increased rapidly during the fermenting stage and then decreased gradually during ripening (p < .05). Superoxide dismutase activity increased throughout processing, whereas the catalase activity decreased. According to partial least square variable importance in projection analysis, 49 odor‐related compounds were selected from dry‐cured mutton ham as specific compounds which are related to lipid oxidation and endogenous enzyme activities. Heatmap shows that the volatile compounds were correlated with enzyme activity and the oxidation value of dry‐cured mutton ham during processing. Practical applications Xinjiang dry‐cured mutton ham has an intense and a long‐lasting aroma. Understanding the mechanism of aroma formation related to lipid oxidation could help us to improve the product quality and optimize the duration of processing. Therefore, the present work identified the characteristic flavor compounds and provided the changing regularity of these compounds at various stages to facilitate the generation of them.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 64%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 3 more Smart Citations

Correlations among flavor compounds, lipid oxidation indices, and endogenous enzyme activity during the processing of Xinjiang dry‐cured mutton ham

Guo

Lü

Wang

et al. 2019

J Food Process Preserv

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Influences of Some Aromatic Plants on Volatile Compounds and Bioactivity of Cultivated Pleurotus citrinopileatus and Pleurotus djamor

Süfer

Çelik

Bozok

2022

Chemistry & Biodiversity

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Two edible Pleurotus species, namely, Pleurotus citrinopileatus and Pleurotus djamor grown in the media of mulberry shavings which were substituted with myrtle, bay laurel, and rosemary leaves were studied. According to volatile profiles, 13 aldehydes, 8 ketones, 7 alcohols, 5 aromatic compounds and 4 terpenes were totally identified. Rosemary leaves were very effective for decreasing the concentrations of some oxidation products in Pleurotus citrinopileatus, but the same impact was not seen in Pleurotus djamor. The high amount of benzaldehyde (41.80 %) detected in bay laurel medium might have played a role in preventing bioactivity. Control Pleurotus citrinopileatus and Pleurotus djamor had a total phenolic content of 4284.89 and 3080.04 mg GAE per kg DM, respectively, and the enrichment of composts with aromatic plant leaves caused significant differences in Pleurotus djamor (p<0.05). Myrtle addition increased total phenolic content and antioxidant activities (by DPPH and FRAP assays) of Pleurotus djamor mushroom as 342.29 mg GAE/kg DM, 0.43 μmol TE/g DM and 2.07 μmol TE/g DM, respectively, when compared to intact one.

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The Changes of the Volatile Compounds Derived from Lipid Oxidation of Boneless Dry‐Cured Hams During Processing

Zhang

Pan

Zhou

et al. 2019

Euro J Lipid Sci & Tech

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The generation of aroma during processing of boneless dry‐cured hams is investigated by evaluating neutral and acid lipases, phospholipase, lipoxygenase (LOX), thiobarbituric acid reactive substances (TBARS) values, fatty acid composition, and volatile substances derived from lipid oxidation (VCDFLO). It is found that moisture content, acid lipase, and phospholipase decreases in the whole processing, but sodium chloride content and TBARS increase. Neutral lipase, LOX, and total fatty acids increase from raw ham to the end of resting and decrease subsequently. 15 VCDFLO containing six ketones, three aldehydes, three hydrocarbons, one alcohol, one carboxylic acid, and one furan are identified. The total peak area of VCDFLO increases during the entire processing and indicates 39.76–40.75% of total volatile compounds. Hexanal, 1‐octen‐3‐ol, octanal, and nonanal are the major characteristic volatiles of boneless dry‐cured hams. Therefore, VCDFLO formation is associated with lipid‐related enzymes and helpful for the aroma. Practical Applications: The pork that has high intramuscular fat content is usually selected to produce boneless dry‐cured hams, because intramuscular phospholipids, and triglycerides are important precursors to produce aroma compounds. Exploring the formation mechanism of flavor associated with lipid oxidation will be beneficial for improving the quality of hams. Therefore, this study demonstrates the relationship between lipolysis‐oxidation and the generation of flavor compounds during the processing of boneless dry‐cured hams. This study demonstrates that thiobarbituric acid reactive substances (TBARS) values can reveal the changed trend of volatile compounds derived from lipid oxidation (VCDFLO) very well, and that lipid‐related enzymes plays an important role in the development of VCDFLO.

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Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis

Cited by 135 publications

References 35 publications

Correlations among flavor compounds, lipid oxidation indices, and endogenous enzyme activity during the processing of Xinjiang dry‐cured mutton ham

Correlations among flavor compounds, lipid oxidation indices, and endogenous enzyme activity during the processing of Xinjiang dry‐cured mutton ham

Influences of Some Aromatic Plants on Volatile Compounds and Bioactivity of Cultivated Pleurotus citrinopileatus and Pleurotus djamor

The Changes of the Volatile Compounds Derived from Lipid Oxidation of Boneless Dry‐Cured Hams During Processing

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