State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
Food Chem. 2022 Mar 1;371:131156. doi: 10.1016/j.foodchem.2021.131156. Epub 2021 Sep 17.
The spoiled dry-cured ham commonly shows unpleasant taste and odour. To deepen the understanding in the formation mechanism of unpleasant taste in spoiled ham, sensory attributes, texture parameters, protein degradation, metabolites were investigated between normal and spoiled hams; the relationship between the sensory quality and metabolites of dry-cured ham was further evaluated by partial least square discriminant analysis (PLS-DA). The scores of richness and overall acceptance were significantly lower in spoiled ham, and more than 12.5-fold values in adhesiveness were found in spoiled ham than normal ham. Myofibrillar proteins including actin, troponin-T and myosin light chain showed excessive degradation in spoiled ham. Forty-two kinds of metabolites mainly derived from protein degradation were identified by LC-MS/MS, and amino acid derivatives and oligopeptides were the key components to distinguish spoiled and normal hams demonstrated by PLS-DA. Purine metabolism, pyrimidine metabolism and protein degradation were the main metabolism pathways in spoiled ham.
变质的干腌火腿通常会产生不愉快的味道和气味。为了深入了解变质火腿中不愉快味道的形成机制，本研究分别检测了正常和变质火腿的感官属性、质构参数、蛋白质降解和代谢物；进一步通过偏最小二乘判别分析（PLS-DA）评估了干腌火腿感官质量与代谢物之间的关系。变质火腿的丰富度和整体可接受性评分显著较低，而其粘性评分是正常火腿的 12.5 倍以上。肌原纤维蛋白（包括肌动蛋白、肌钙蛋白 T 和肌球蛋白轻链）在变质火腿中发生了过度降解。通过 LC-MS/MS 共鉴定出 42 种主要来源于蛋白质降解的代谢物，通过 PLS-DA 发现氨基酸衍生物和寡肽是区分变质和正常火腿的关键成分。嘌呤代谢、嘧啶代谢和蛋白质降解是变质火腿中的主要代谢途径。
