College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China.
College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China.
Food Chem. 2025 Jan 15;463(Pt 3):141358. doi: 10.1016/j.foodchem.2024.141358. Epub 2024 Sep 21.
Sensory defects dry-cured ham usually has an unpleasant taste and smell. To deepen the understanding of the formation mechanism of sensory defect ham, the metabolites and microbial community composition were investigated between normal and sensory defect ham. The results of high-throughput sequencing showed that the excessive accumulation of Enterobacteriaceae and Yeasts and reduced abundance of flavor-related microorganisms may be one of the reasons for the sensory defect hams. 42 differential metabolites were screened by metabolomics, among which amino acids and their derivatives and organic acids were the key metabolites to distinguish sensory defect hams from normal hams. KEGG pathway analysis showed that amino acid metabolism, TCA cycle, purine metabolism and pyrimidine metabolism were the main metabolic pathways of defect hams. These results indicated that small molecule metabolites and microorganisms were closely related to the quality of Nuodeng ham, which provides a scientific basis for the quality control of Nuodeng ham.
感官缺陷的干腌火腿通常具有令人不愉快的味道和气味。为了深入了解感官缺陷火腿的形成机制，研究了正常和感官缺陷火腿之间的代谢物和微生物群落组成。高通量测序的结果表明，肠杆菌科和酵母菌的过度积累和风味相关微生物的丰度降低可能是感官缺陷火腿的原因之一。通过代谢组学筛选出 42 种差异代谢物，其中氨基酸及其衍生物和有机酸是区分感官缺陷火腿和正常火腿的关键代谢物。KEGG 途径分析表明，氨基酸代谢、TCA 循环、嘌呤代谢和嘧啶代谢是缺陷火腿的主要代谢途径。这些结果表明，小分子代谢物和微生物与诺邓火腿的质量密切相关，为诺邓火腿的质量控制提供了科学依据。
