Martín Alberto, Córdoba Juan J, Aranda Emilio, Córdoba M Guía, Asensio Miguel A
Higiene de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda. de la Universidad s/n, 10071-Cáceres, Spain.
Int J Food Microbiol. 2006 Jul 1;110(1):8-18. doi: 10.1016/j.ijfoodmicro.2006.01.031. Epub 2006 Mar 6.
Dry-cured ham is obtained after several months of ripening. Different fungi strive on the surface, including toxigenic molds. Proteolysis and lipolysis by the endogenous and microbial enzymes seem to play a decisive role in the generation of flavor precursors in dry-cured meat products. In addition, fungi show a positive impact on the volatile compounds of ripened pork loins. However, the contribution of the fungal population to flavor formation in dry-cured ham remains unclear. One selected strain each of Penicillium chrysogenum and Debaryomyces hansenii was inoculated as starter cultures on dry-cured ham. Volatile compounds extracted by solid phase micro-extraction technique were analyzed by gas chromatography/mass spectrometry. A trained panel evaluated flavor and texture of fully ripened hams. The wild fungal population on non-inoculated control hams correlates with higher levels of short chain aliphatic carboxylic acids and their esters, branched carbonyls, branched alcohols, and some sulfur compounds, particularly at the outer muscle. Conversely, P. chrysogenum and D. hansenii seem to be responsible for higher levels of long chain aliphatic and branched hydrocarbons, furanones, long chain carboxylic acids and their esters. The very limited impact of P. chrysogenum on pyrazines in inoculated hams can be due to the activity of the yeast. Lower levels for some of the more volatile linear carbonyls at the ham surface suggest an anti-oxidant effect by micro-organisms. The differences in volatile compounds did not show a neat impact on flavor in the sensorial analysis. Nonetheless, inoculated hams got a better overall acceptability, which has to be attributed to their improved texture. The lower toughness of inoculated hams is a direct consequence of an early settling of a highly proteolytic mold. Thus, the use of selected fungi as starter cultures may be useful to obtain high-quality and safe dry-cured ham.
经过数月成熟后可制成干腌火腿。其表面有不同的真菌生长，包括产毒霉菌。内源性酶和微生物酶引起的蛋白水解和脂肪分解似乎在干腌肉制品风味前体的生成中起决定性作用。此外，真菌对成熟猪里脊肉的挥发性化合物有积极影响。然而，真菌群体对干腌火腿风味形成的贡献仍不明确。将产黄青霉和汉逊德巴利酵母各选一个菌株作为发酵剂接种到干腌火腿上。采用固相微萃取技术提取挥发性化合物，并用气相色谱/质谱联用仪进行分析。由经过培训的评审小组对完全成熟火腿的风味和质地进行评估。未接种对照火腿上的野生真菌群体与较高水平的短链脂肪族羧酸及其酯、支链羰基化合物、支链醇以及一些含硫化合物相关，尤其是在外层肌肉中。相反，产黄青霉和汉逊德巴利酵母似乎是长链脂肪族和支链烃、呋喃酮、长链羧酸及其酯含量较高的原因。产黄青霉对接种火腿中吡嗪类化合物影响非常有限，这可能是由于酵母的活性。火腿表面一些挥发性更强的线性羰基化合物含量较低，表明微生物具有抗氧化作用。挥发性化合物的差异在感官分析中对风味并没有明显影响。尽管如此，接种火腿的总体可接受性更好，这归因于其质地得到了改善。接种火腿韧性较低是高蛋白酶解霉菌早期定植的直接结果。因此，使用选定的真菌作为发酵剂可能有助于获得高质量且安全的干腌火腿。
