Effect of high-pressure processing and chemical composition on lipid oxidation, aminopeptidase activity and free amino acids of Serrano dry-cured ham

Rivas-Cañedo, Ana; Martínez-Onandi, Nerea; Gaya, Pilar; Núñez, Manuel; Picón, Antonia

doi:10.1016/j.meatsci.2020.108349

Cited by 30 publications

(16 citation statements)

References 50 publications

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“…Deep spoilage is the most important type of deterioration, where the growth of microorganisms causes the breakdown of proteins, resulting in a paste-like texture of the ham and the production of peptides, amino acids, amines, ammonia, sulfides, alcohols, aldehydes, ketones, and organic acids. It gives the ham an unpleasant and unacceptable taste [ 7 , 8 ]. Surface spoilage which represents 40% of the total dry-cured ham defects, is caused by a microorganism that was recently identified as Marinilactobacillus psychrotolerans [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Quality Properties in Spoiled Mianning Ham

Zhu

Wang

Zhang

et al. 2022

Foods

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Deep spoilage is a cyclical and costly problem for the meat industry. Mianning ham is a famous dry-cured meat product in Sichuan, China. The aim of this work was to investigate the physicochemical characteristics, sources of odor, and associated microorganisms that cause spoilage of Mianning ham. High-throughput sequencing and solid-phase microextraction–gas-chromatography (SPME-GC-MS) techniques were used to characterize the physicochemical properties, microbial community structure, and volatile compounds of spoiled Mianning ham and to compare it with normal Mianning ham. The results showed that spoiled ham typically had higher moisture content, water activity (aw), and pH, and lower salt content. The dominant bacterial phylum detected in deeply spoiled ham was Firmicutes (95.4%). The dominant bacterial genus was Clostridium_sensu_stricto_2 (92.01%), the dominant fungal phylum was Ascomycota (98.48%), and the dominant fungal genus was Aspergillus (84.27%). A total of 57 volatile flavor substances were detected in deeply spoiled ham, including 11 aldehydes, 2 ketones, 6 alcohols, 10 esters, 20 hydrocarbons, 6 acids, and 2 other compounds. Hexanal (279.607 ± 127.265 μg/kg) was the most abundant in deeply spoiled ham, followed by Butanoic acid (266.885 ± 55.439 μg/kg) and Nonanal (165.079 ± 63.923 μg/kg). Clostridium_sensu_stricto_2 promoted the formation of five main flavor compounds, Heptanal, (E)-2-Octenal, 2-Nonanone, Hexanal, and Nonanal, in deeply spoiled ham by correlation analysis of microbial and volatile flavor substances.

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Section: Introductionmentioning

confidence: 99%

Characterization of Quality Properties in Spoiled Mianning Ham

Zhu

Wang

Zhang

et al. 2022

Foods

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“…The proportion of aldehydes was higher in each stage of processing, especially nonanal, hexanal, octanal and heptanal, which played important roles in the characteristic flavor because of their low odor thresholds [ 24 ]. Although the content of enal and dienal were lower, they were characteristic flavor compounds owing to their extremely low thresholds when chicken fat was heated [ 25 ].…”

Section: Resultsmentioning

confidence: 99%

Multiple Technologies Combined to Analyze the Changes of Odor and Taste in Daokou Braised Chicken during Processing

Zhan

Sun

Zhao

et al. 2022

Foods

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This study analyzed the changes of odor and taste in Daokou braised chicken during processing by GC-MS, GC-IMS, e-nose and e-tongue. The 75 and 55 volatile compounds identified in Daokou braised chicken by GC-MS and GC-IMS, respectively, included hydrocarbons, aldehydes, alcohols, terpenes, ketones, heterocyclics, esters, acids and phenols; among them, aldehydes, alcohols and ketones were the most abundant. The number and proportion of volatile compounds in Daokou braised chicken changed significantly (p < 0.05) in the process. The proportion of volatile compounds with animal fatty odor, such as aldehydes and alcohols, decreased, while that of esters, ketones and terpenes from spices with fruity fragrance increased, especially in the braising stage. An e-nose showed that the odor intensities of sulfur-containing and nitrogen oxide compounds were higher (p < 0.05) after the braising stage, but weakened after 2 h braising. An e-tongue showed that saltiness and richness increased significantly (p < 0.05) after braising. The results of these four techniques showed that braising promoted the release of flavor compounds, and was beneficial to salt penetration and umami release. However, long braising could lead to weakened flavor intensity and the introduction of bitterness and astringency. This study also found that GC-IMS and e-nose were more sensitive to trace compounds such as sulfur-containing and nitrogen oxide compounds, esters, acids and phenolics in Daokou braised chicken than GC-MS. The use of multiple technologies could provide more comprehensive flavor profiles for Daokou braised chicken during processing. This study provides insights into the control of flavor of Daokou braised chicken, and may be of practical relevance for the poultry industry.

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“…High‐pressure treatment at 600 MPa on dry‐cured ham increased hardness and reduced pastiness and adhesiveness (Coll‐Brasas et al., 2019; Garcia‐Gil et al., 2014). The treatment of 600 MPa and 35°C significantly results in a higher proteolysis including actin and myosin, which further increases the release of free amino acid in dry‐cured ham with respect to control samples (Rivas‐Canedo et al., 2021), which could improve the taste attributes of dry‐cured ham. The high‐pressure treatment induces these modifications including physicochemical, organoleptic, and functional alterations or all at once in the products (Serra et al., 2007), which could be attributed to the fact that high pressure promotes the changes in protein conformations during pressurization and results in protein unfolding, amino acids releasing, and cross‐link between protein and protein, which could have a key impact on the organoleptic characteristics of final products.…”

Section: Non‐invasive Techniques Could Be the Potential Solution For The Sensory And Textural Correction Of Defective Dry‐cured Hammentioning

confidence: 99%

A comprehensive review on molecular mechanism of defective dry‐cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights

Zhou

Pan

Cao

et al. 2021

Comp Rev Food Sci Food Safe

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Excessive bitterness, pastiness, and adhesiveness are the main organoleptic and textural defects of dry‐cured ham, which often cause a lot of financial losses to manufacturers and seriously damage the quality of the product. These sensory and textural defects are related to the protein degradation of dry‐cured ham. Proteomics shows great potential to improve our understanding of the molecular mechanism of sensory and textural defects and identify biomarkers for monitoring their quality traits. This review presents some of the major achievements and considerations in organoleptic and textural defects of dry‐cured ham by proteomics analysis in the recent decades and gives an overview about how to correct sensory and textural defects of dry‐cured ham. Proteomics reveals that muscle proteins derived from myofibril and cytoskeleton and involved in metabolic enzymes and oxygen transport have been identified as potential biomarkers in defective dry‐cured ham. Relatively high residual activities of cathepsin B and L are responsible for the excessive degradation of these protein biomarkers in defective dry‐cured ham. Ultrasound‐assisted mild thermal or high‐pressure treatment shows a good correction for the organoleptic and textural defects of dry‐cured ham by changing microstructure and conformation of muscle proteins by accelerating degradation of proteins and polypeptides into free amino acids.

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Effect of high-pressure processing and chemical composition on lipid oxidation, aminopeptidase activity and free amino acids of Serrano dry-cured ham

Cited by 30 publications

References 50 publications

Characterization of Quality Properties in Spoiled Mianning Ham

Characterization of Quality Properties in Spoiled Mianning Ham

Multiple Technologies Combined to Analyze the Changes of Odor and Taste in Daokou Braised Chicken during Processing

A comprehensive review on molecular mechanism of defective dry‐cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights

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