Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Univ. de Extremadura, Badajoz, Spain.
J Food Sci. 2010 Aug 1;75(6):M360-5. doi: 10.1111/j.1750-3841.2010.01674.x.
In the present study, volatile compounds of spoiled dry-cured Iberian ham with deep spoilage or "bone taint" were analyzed and correlated with level of spoilage and the microorganisms detected. Volatile compounds extracted by a solid phase micro-extraction technique were assayed by gas chromatography/mass spectrometry. The spoiled hams were evaluated sensorially, and the correlations among volatile compounds, spoilage level, and microbial counts were studied. The spoiled hams had higher concentrations of hydrocarbons, alcohols, acids, esters, pyrazines, sulfur compounds, and other minor volatile compounds than unspoiled hams. The sensorial analysis showed that the spoilage level of hams correlated with several volatile compounds, most of them associated with Gram-positive catalase positive cocci and Enterobacteriaceae counts. Cyclic compounds such as cyclohexanone, some ethers, and pyrazines should be considered as indicators to monitor incipient microbial deep spoilage in the elaboration of this meat product.
在本研究中，分析了具有深度腐败或“骨味”的变质干腌伊比利亚火腿中的挥发性化合物，并将其与腐败程度和检测到的微生物相关联。通过固相微萃取技术提取挥发性化合物，并用气相色谱/质谱法进行分析。对感官评估变质的火腿，并研究挥发性化合物、腐败程度和微生物计数之间的相关性。变质的火腿中碳氢化合物、醇类、酸类、酯类、吡嗪类、硫化合物和其他少量挥发性化合物的浓度高于未变质的火腿。感官分析表明，火腿的腐败程度与几种挥发性化合物相关，其中大多数与革兰氏阳性过氧化氢酶阳性球菌和肠杆菌科计数有关。环化合物，如环己酮、一些醚类和吡嗪类，应被视为监测这种肉类产品加工中初始微生物深度腐败的指标。
