Wang Haoyi, Yin Xiaoyu, Zhang Lu, Wang Xuejiao, Zhang Jiliang, Wen Rongxin, Cao Jianxin
College of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
College of Life Sciences, Yantai University, Yantai 264005, China.
Foods. 2024 Mar 1;13(5):776. doi: 10.3390/foods13050776.
To expound on the correlation between the microorganism communities and the formation of off-odour in Xuanwei ham, the microorganism communities and volatile compounds were investigated in the biceps femoris (BF) and semimembranosus (SM) of Xuanwei ham with different quality grades (normal ham and spoiled ham). The single molecule real-time sequencing showed that differential bacteria and fungi were more varied in normal hams than in spoiled hams. Headspace solid-phase microextraction-gas chromatography (HS-SPME-GC-MS) results indicated that aldehydes and alcohols were significantly higher in spoiled hams than those in normal hams ( < 0.05). The off-odour of spoiled hams was dominated by ichthyic, malodourous, sweaty, putrid, sour, and unpleasant odours produced by compounds such as trimethylamine (SM: 13.05 μg/kg), hexanal (BF: 206.46 μg/kg), octanal (BF: 59.52 μg/kg), methanethiol (SM: 12.85 μg/kg), and valeric acid (BF: 15.08 μg/kg), which are positively correlated with , , , sp., , and . Furthermore, the physicochemical property and quality characteristics results showed that high moisture (BF: 56.32 g/100 g), pH (BF: 6.63), thiobarbituric acid reactive substances (TBARS) (SM: 1.98 MDA/kg), and low NaCl content (SM: 6.31%) were also responsible for the spoilage of hams with off-odour. This study provided a deep insight into the off-odour of Xuanwei ham from the perspective of microorganism communities and a theoretical basis for improving the flavour and overall quality of Xuanwei hams.
为阐述微生物群落与宣威火腿异味形成之间的相关性，对不同质量等级（正常火腿和变质火腿）的宣威火腿股二头肌（BF）和半膜肌（SM）中的微生物群落和挥发性化合物进行了研究。单分子实时测序表明，正常火腿中差异细菌和真菌的种类比变质火腿中的更多。顶空固相微萃取-气相色谱（HS-SPME-GC-MS）结果表明，变质火腿中的醛类和醇类物质显著高于正常火腿（<0.05）。变质火腿的异味主要由三甲胺（SM：13.05μg/kg）、己醛（BF：206.46μg/kg）、辛醛（BF：59.52μg/kg）、甲硫醇（SM：12.85μg/kg）和戊酸（BF：15.08μg/kg）等化合物产生的鱼腥味、恶臭、汗臭味、腐臭味、酸味和不愉快气味所主导，这些气味与、、、sp.、、呈正相关。此外，理化性质和品质特性结果表明，高水分含量（BF：56.32g/100g）、pH值（BF：6.63）、硫代巴比妥酸反应性物质（TBARS）（SM：1.98MDA/kg）和低NaCl含量（SM：6.31%）也是导致火腿产生异味变质的原因。本研究从微生物群落角度深入了解了宣威火腿的异味，为改善宣威火腿的风味和整体品质提供了理论依据。
