Insight into the relationship between microorganism communities and flavor quality of Chinese dry-cured boneless ham with different quality grades

Li, Zimu; Wang, Ying; Pan, Daodong; Geng, Fang; Zhou, Changyu; Cao, Jinxuan

doi:10.1016/j.fbio.2022.102174

Cited by 30 publications

(32 citation statements)

References 51 publications

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“…In details, there were 7 alcohols, 8 ketones, 10 aldehydes, 4 esters, 2 acids, 1 heterocyclic compound, and 1 sulfurcontaining compound. These findings were in accordance with the reports of Liu et al (2020), Wang et al (2021), andLi et al (2022) on the volatile profiles of Jinhua hams.…”

Section: Comparison Of Volatile Flavor Compoundssupporting

confidence: 93%

“…The data sequencing was carried out according to the procedures of Wang et al (2021) and Li et al (2022) with some modifications.…”

Section: Analysis Of Bacterial and Fungal Communitiesmentioning

confidence: 99%

“…Two short-chain fatty acids (SCFAs; C1-C6), isovaleric acid and 2-methylpropanoic acid, were also identified in both FH and LH, which probably originated from the deamination of amino acids or the secondary metabolism by microbes (Liu et al, 2020;Li et al, 2022). Interestingly, both the two identified acids were more abundant in LH (p < 0.05; Table 2), which can be a key reason for its relatively lower pH (p < 0.05; Table 1).…”

Section: Comparison Of Volatile Flavor Compoundsmentioning

confidence: 99%

“…Chinese dry-cure ham is a traditional fermented meat product with a long history of over 1,000 years (Li et al, 2022). Jinhua ham, considered one of the most representative Chinese dry-cured hams, is widely prevalent around the world due to its unique flavor and abundant nutrients (Li W. et al, 2021;Wang et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…On the other hand, the aforementioned complex reactions producing unique flavor compounds are dependent on the enzymatic actions of not only endogenous enzymes but also microbial enzymes (Petrova et al, 2015;Wang et al, 2021). Recent studies reported that various microorganisms could promote the formation of characteristic flavor and quality property of dry-cured hams by performing proteolysis, lipolysis, and oxidation activities (Toledano et al, 2019;Chen et al, 2021;Li et al, 2022). Meanwhile, several reports focused on the composition of microbial communities and relative content of volatiles in Jinhua FH (Ge et al, 2017;Wang et al, 2021;Deng et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

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

Zhang

Zhao²,

Li³

et al. 2023

Front. Microbiol.

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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.

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Section: Comparison Of Volatile Flavor Compoundssupporting

confidence: 93%

“…The data sequencing was carried out according to the procedures of Wang et al (2021) and Li et al (2022) with some modifications.…”

Section: Analysis Of Bacterial and Fungal Communitiesmentioning

confidence: 99%

Section: Comparison Of Volatile Flavor Compoundsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Zhang

Zhao²,

Li³

et al. 2023

Front. Microbiol.

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The combination of high‐throughput sequencing and LC–MS/MS reveals the mechanism of Staphylococcus inoculation on bacterial community succession and taste development during the processing of dry‐cured bacon

Pan

Xia

et al. 2023

J Sci Food Agric

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BACKGROUNDTo understand the mechanism of co‐inoculation of Staphylococcus vitulinus and Staphylococcus xylosus (SX&SV) on taste quality of dry‐cured bacon, physicochemical parameters, microbial community, metabolite compositions and taste attributes were investigated during the processing of dry‐cured bacon with Staphylococcus inoculation. The potential correlation between core bacteria and metabolites was evaluated, and the metabolic pathway of key metabolites was further explored.RESULTSThe values of pH, water activity and adhesiveness were significantly lower in SX&SV, and more than 2.56‐ and 2.15‐fold higher values in richness and overall acceptance were found in SX&SV bacon than in CK bacon. The overwhelming advantage of Staphylococcus was confirmed in SX&SV by high‐throughput sequencing. Sixty‐six metabolites were identified by liquid chromatography–tandem mass spectrometry, and oligopeptides, amino acid derivatives and organic acids were the key components. Pearson correlation demonstrated that the accumulation of oligopeptides, amino acid derivatives and organic acids were positively correlated with high abundance of Staphylococcus. The pathways of purine metabolism, glutathione metabolism and glutamate metabolism were mainly involved in developing the taste quality of SX&SV.CONCLUSIONThe co‐inoculation of Staphylococcus vitulinus and Staphylococcus xylosus enhanced the taste attributes of dry‐cured bacon. The present study provides the theoretical reference with respect to regulating the taste quality of fermented meat products by starter cultures of Staphylococcus during manufacture. © 2023 Society of Chemical Industry.

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Contribution of ultrasound‐assisted protein structural changes in marinated beef to the improved binding ability of spices and flavor enhancement

Li,

Sun,

Pan

et al. 2024

J Sci Food Agric

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BACKGROUNDMarination is an important part of air‐dried beef processing, and traditional methods are inefficient and produce inconsistent results. Ultrasound, as a novel technology, can be combined with traditional marination methods. The study aimed to investigate the improvement of beef flavor by ultrasound‐assisted marination. At the same time, the potential relationship between the alteration of meat protein and flavor quality by ultrasound‐assisted marinating was further investigated to enable better flavor modulation and research.RESULTSHeadspace solid‐phase microextraction–gas chromatography–mass spectrometry revealed that the spice flavor of beef was significantly enhanced by 500 W ultrasound‐assisted marination. Meanwhile, the experimental results demonstrated that the ultrasound‐assisted marination promoted the unfolding of beef myofibrillar protein structure, which increased the number of hydrophobic and hydrogen bonding sites, enhanced the electrostatic effect and improved the functional properties of the protein. Ultrasound‐assisted marination significantly enhanced the binding ability of beef myofibrillar proteins to flavor compounds compared with conventional marination. An electronic nose confirmed that this resulted in a significant increase in the flavor of the marinated meat.CONCLUSIONUltrasound‐assisted marination effectively enhanced the flavor of marinated meat, which was closely related to the development of protein conformation. The results of this study have important implications for the food industry and the role of protein unfolding processes in flavor modulation. In particular, the findings can be practically applied to improving meat flavor under ultrasound‐assisted marination. © 2024 Society of Chemical Industry.

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Insight into the relationship between microorganism communities and flavor quality of Chinese dry-cured boneless ham with different quality grades

Cited by 30 publications

References 51 publications

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

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

The combination of high‐throughput sequencing and LC–MS/MS reveals the mechanism of Staphylococcus inoculation on bacterial community succession and taste development during the processing of dry‐cured bacon

Contribution of ultrasound‐assisted protein structural changes in marinated beef to the improved binding ability of spices and flavor enhancement

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