Chen Lin, Li Mengdie, Song Yiting, Wang Wei, Zhang Jiamin, Bai Ting, Gan Ling, Tang Congxia, Ji Lili
Sichuan Key Laboratory of Meat Processing, Chengdu University, Chengdu 610106, China.
College of Veterinary Medicine, Southwest University, Chongqing 402460, China.
Foods. 2025 Jul 1;14(13):2336. doi: 10.3390/foods14132336.
This study aims to determine the differences in the effects of vacuum packaging and modified atmosphere packaging on the quality, flavor, and microorganisms of Mianning ham. Vacuum packaging exhibits stronger antioxidant properties ( value), while modified atmosphere packaging inhibits microorganisms and delays the decline of Aw through CO. A total of 249 volatile substances was determined in the ham, while 19 main flavor substances, such as 1-octanol, hexanal, 2-nonanone, and p-cresol, were identified. It was found that the packaging method significantly affected the contents of alcohols and hydrocarbons. At the phylum level, Firmicutes is the dominant bacterial community. At the genus level, in the vacuum packaging group, and are the core contributing bacteria for flavor, while is dominant in both packaging types and may inhibit flavor formation.
本研究旨在确定真空包装和气调包装对冕宁火腿品质、风味和微生物的影响差异。真空包装表现出更强的抗氧化性能（值），而气调包装通过二氧化碳抑制微生物并延缓水分活度的下降。在火腿中总共测定了249种挥发性物质，同时鉴定出19种主要风味物质，如1-辛醇、己醛、2-壬酮和对甲酚。发现包装方法显著影响醇类和烃类的含量。在门水平上，厚壁菌门是主要的细菌群落。在属水平上，在真空包装组中，[具体菌属1]和[具体菌属2]是风味形成的核心贡献细菌，而[具体菌属3]在两种包装类型中均占主导地位，可能会抑制风味形成。
