Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 31521, China.
College of Food Science and Technology, Wuhan Polytechnic University, Wuhan, Hubei Province 430023, China.
Food Res Int. 2019 Aug;122:114-122. doi: 10.1016/j.foodres.2019.04.005. Epub 2019 Apr 3.
Boneless dry-cured hams were processed by raw material treatment (deboned and tumbled), salting (vacuum packed; 4 °C and 60-70% RH for 3.5 months), resting (vacuum packed; 15 °C and 60-70% RH for 1.5 months) and ripening (vacuum packed; 15 °C and 60-70% RH for 1.5 months). To explore the mechanisms that contributed to the taste of boneless dry-cured hams, H NMR-based metabolomics combined with multivariate data analysis was applied to investigate metabolite changes during processing. A total of 28 metabolites, including amino acids, peptide, organic acids, nucleic acids and their derivatives, sugars and others were identified. PC1 and PC2 explained a total of 77.6% and 18.0% of variables, and thus they could well reflect the main characteristics of all samples. The contents of most metabolites had an upward trend during the processing. Amino acids (isoleucine, valine, alanine, glutamate and histidine), organic acids (lactate, acetate, succinate, citrate and formate) and nucleotide derivative (hypoxanthine) were the major contributors to the taste in our final product. We concluded that the processing time (within 6.5 months) had a positive effect on the development of taste of boneless dry-cured hams.
无骨干腌火腿的加工过程包括原料处理（去骨和翻滚）、腌制（真空包装；4°C 和 60-70%相对湿度下腌制 3.5 个月）、陈化（真空包装；15°C 和 60-70%相对湿度下陈化 1.5 个月）和成熟（真空包装；15°C 和 60-70%相对湿度下陈化 1.5 个月）。为了探究无骨干腌火腿风味形成的机制，采用基于 1H NMR 的代谢组学结合多元数据分析方法，研究了加工过程中代谢物的变化。共鉴定出 28 种代谢物，包括氨基酸、肽、有机酸、核苷酸及其衍生物、糖等。PC1 和 PC2 共解释了 77.6%和 18.0%的变量，因此它们可以很好地反映所有样品的主要特征。在加工过程中，大多数代谢物的含量呈上升趋势。氨基酸（异亮氨酸、缬氨酸、丙氨酸、谷氨酸和组氨酸）、有机酸（乳酸、乙酸、琥珀酸、柠檬酸和甲酸）和核苷酸衍生物（次黄嘌呤）是最终产品风味的主要贡献者。我们得出结论，加工时间（6.5 个月内）对无骨干腌火腿风味的发展有积极影响。
