Volatile Compounds and Chemical Changes in Cured Pork: Role of Three Halotolerant Bacteria

Evaluation of proteolytic activity of micro-organisms isolated from dry cured ham

“…As free amino acids play a major role in taste formation (Berdagué et al . 1993) and odour development (Hinrichsen & Andersen 1994), proteolysis yielding free amino acids should be regarded as one of the most positive characteristics in dry‐cured meat products. Given that P. chrysogenum 222 showed no toxicity in bioassays (Núñez et al .…”

Effect of curing salt content on lipid oxidation and volatile flavour compounds of dry-cured turkey ham

“…Aldehydes play an important role to the overall flavour of drycured meat products such as dry-cured ham, dry-cured sausage and bacon because of their low odour thresholds (Dirinck, Opstaele, & Vandendriessche, 1997;Hinrichsen & Andersen, 1994;Montel, Reitz, Talon, Berdague, & Rousset-Akrim, 1996). Table 2 shows that the relative content of aldehydes significantly (P < 0.05) increased as curing salt increased.…”

“…Salt can greatly restrain the proteolysis activity (Arnau, Guerrero, & Sárraga, 1998) by modifying the protein surface polarity (Ruusunen et al, 2005) and denaturating protein (Pérez-Juan, Flores, & Toldrá, 2008;Ventanas, Poulanne, & Tourila, 2010). 2-methylpropanal, 2-methylbutanal and 3-methylbutanal were considered to be very important volatiles of dry-cured ham and bacon because of their relative low odour thresholds and characteristic aroma notes (Dirinck et al, 1997;Hinrichsen & Andersen, 1994).…”

Orientation to determine quality attributes of flavoring excipients containing volatile molecules

“…1). Five out of these six substances are odor active and can be formed during fermentation, storage, and aging of meat/meat products [17][18][19][20]: 2-methylpropanale and 3-methylbutanal are known to be degradation products of peptides [21,22], whereas 2-n-pentylfurane, 2-methylpyrazine and 2-heptanone are decomposition products of linoleic acid [23,24]. Hence, 2-methylpyrazine can be formed as an oxidation product of L-ascorbic acid and amino acids, and is known to be a roast flavor [24,25].…”