Physical properties, compositions and volatile profiles of Chinese dry-cured hams from different regions

Li, Fuyang; Feng, Xi; Zhang, Danni; Li, Chunbao; Xu, Xinglian; Zhou, Guanghong; Liu, Yuan

doi:10.1007/s11694-019-00158-9

Cited by 41 publications

(30 citation statements)

References 55 publications

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“…The changes of physicochemical properties of Xuanwei ham in different processing stages are shown in Table 1. The moisture content decreased from 70.44% to 53.45%, similar to other research reports (Li et al, 2019;Qiao et al, 2006). The largest decrease of moisture contents (6.81%, p < .05) was observed at the end of the salting stage.…”

Section: Physicochemical Indexes Changessupporting

confidence: 90%

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

Zhang

Wang

Zou

et al. 2021

J. Food Process. Preserv.

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Thirty experimental Xuanwei hams were processed by a traditional method using green hams from local Xuanhe pigs of Xuanwei, Yunnan province, PR China. Samples of Biceps femoris were collected from six hams randomly at the five key processing stages, that is green ham, salting, air drying, aging for 3 months, and aging for 7 months. Physicochemical properties and water-soluble small molecular (WSSM) compounds change during the processing period of Xuanwei ham were evaluated.Moisture contents, water activity, and total nitrogen contents (TN) decreased significantly (p < .05). On the contrary, chloride content, weight loss rate, non-protein nitrogen content (NPN), and the protein hydrolysis index (P.I.) were observed a significant increase during the processing. The WSSM compounds in various processing stages of Xuanwei ham were analyzed by proton nuclear magnetic resonance( 1 H-NMR) technology. A total of 54 WSSM compounds were found, consisting of 26 amino acids and their derivatives, 10 organic acids, 6 nucleic acids, 4 amines and ammonia compounds, 3 alcohols, 2 sugars, and 3 other WSSM compounds. After aging for 7 months, the content of free amino acids in hams reached 58.93 mg/g, and the main amino acids were glutamic acid and alanine. In this study, the physicochemical properties of Xuanwei ham were evaluated effectively, which provided the basis for the quality control of Xuanwei ham.

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Section: Physicochemical Indexes Changessupporting

confidence: 90%

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

Zhang

Wang

Zou

et al. 2021

J. Food Process. Preserv.

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“…The pH and a w were measured in triplicate according to the methods described by Wang et al (2018) . The water, nitrite, malondialdehyde, protein, and fat contents were measured in triplicate according to the methods described by Li et al (2020) . The L ∗ (brightness), a ∗ (redness), and b ∗ (yellowness) values were measured in triplicate according to the methods described by Pan (2016) .…”

Section: Methodsmentioning

confidence: 99%

Flavor Composition and Microbial Community Structure of Mianning Ham

Chen

Wang

et al. 2021

Front. Microbiol.

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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.

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“…Due to the different concentrations of these compounds, some sing pounds may produce multiple signals or spots (dimers or trimers) [31]. The reten dexes of the majority of the volatile compounds ranged from 200 to 400, which in that weakly polar and small-molecule volatile compounds were detected in the s This may be because the evaluation of advanced nondestructive testing of GC-IM similar to the sensory conditions of the samples [32]. Among the abovementione pounds, 17 compounds, including acetone, 1-propanol, and 3-methylbutanal, w detected by GC-MS.…”

Section: Analysis Of Vocs Obtained By Gc-ims and Gc-msmentioning

confidence: 99%

Characterization of the Volatile Compounds of Zhenba Bacon at Different Process Stages Using GC–MS and GC–IMS

Zhang

et al. 2021

Foods

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Zhenba bacon (ZB), a type of Chinese traditional bacon with a long history, has attracted considerable attention in the Southwest of China for its unique flavor. To elucidate the changing course of aroma components during the process of ZB, four stages of process stages were assessed by GC–MS and GC–IMS coupled with multivariate data analysis. A total of 44 volatile compounds were identified by GC–IMS, including 5 esters, 8 alcohols, 12 aldehydes, 3 ketones, 1 furan and 2 sulfides; 40 volatile compounds were identified by GC–MS, 4 ketones, 7 phenols, 8 alcohols, 6 esters, 6 aldehydes, and 6 other compounds were detected. During the curing period, the amount and content of esters in Zhenba bacon gradually increased. Phenols appear in large quantities during the smoking period. The VOCs (volatile organic compounds) in the gallery plots were the most diverse in YZ samples, which are mainly esters. POV (peroxide value) and TBARS (thiobarbituric acid reactive substance) showed that lipid oxidation played an important role in the formation of volatile flavor components of bacon. This study provides valuable analytical data to explain the flavor formation of Zhenba bacon.

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Physical properties, compositions and volatile profiles of Chinese dry-cured hams from different regions

Cited by 41 publications

References 55 publications

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

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

Flavor Composition and Microbial Community Structure of Mianning Ham

Characterization of the Volatile Compounds of Zhenba Bacon at Different Process Stages Using GC–MS and GC–IMS

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