Charactering the spoilage mechanism of “three sticks” of Jinhua ham
To investigate the spoilage characteristics of Jinhua ham, sensory scores, volatile compounds, biogenic amine, physicochemical parameters and microbial counts were evaluated between normal and spoiled hams. The results showed that off-odors of spoiled hams were dominated by rancid, sour, sulfide and...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2022-09-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022000593 |
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| author | Changyu Zhou Guang Zhan Daodong Pan Guanghong Zhou Ying Wang Jun He Jinxuan Cao |
| author_facet | Changyu Zhou Guang Zhan Daodong Pan Guanghong Zhou Ying Wang Jun He Jinxuan Cao |
| author_sort | Changyu Zhou |
| collection | DOAJ |
| description | To investigate the spoilage characteristics of Jinhua ham, sensory scores, volatile compounds, biogenic amine, physicochemical parameters and microbial counts were evaluated between normal and spoiled hams. The results showed that off-odors of spoiled hams were dominated by rancid, sour, sulfide and ammonia odors derived from these compounds including butanoic acid, methanethiol and dimethyl disulfide. Total content of biogenic amine in spoiled hams was significantly higher (more than 10-fold) compared with normal hams, and putrescine, cadaverine and histamine were the key components of biogenic amine of spoiled hams. Lower salt content, and higher moisture, TVB-N and thiobarbituric acid reactive substances (TBARS) values were observed in spoiled hams compared with normal hams. The populations of Enterobacteriaceae and Enterococcus of spoiled hams were obviously higher than that of normal hams. High moisture and low salt content caused the abnormal growth of Enterobacteriaceae and Enterococcus in spoiled hams, which contributed to the spoilage of Jinhua ham. |
| format | Article |
| id | doaj-art-68438c16b2d948528ec254e5eafa2325 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2022-09-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-68438c16b2d948528ec254e5eafa23252025-02-03T05:38:22ZengTsinghua University PressFood Science and Human Wellness2213-45302022-09-0111513221330Charactering the spoilage mechanism of “three sticks” of Jinhua hamChangyu Zhou0Guang Zhan1Daodong Pan2Guanghong Zhou3Ying Wang4Jun He5Jinxuan Cao6State 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, ChinaState 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, ChinaState 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, ChinaKey Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University, Nanjing 210095, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China; Corresponding authors at: Ningbo University, Ningbo 315211, China. Fax: + 86-574-8760998.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, ChinaState 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; Corresponding authors at: Ningbo University, Ningbo 315211, China. Fax: + 86-574-8760998.To investigate the spoilage characteristics of Jinhua ham, sensory scores, volatile compounds, biogenic amine, physicochemical parameters and microbial counts were evaluated between normal and spoiled hams. The results showed that off-odors of spoiled hams were dominated by rancid, sour, sulfide and ammonia odors derived from these compounds including butanoic acid, methanethiol and dimethyl disulfide. Total content of biogenic amine in spoiled hams was significantly higher (more than 10-fold) compared with normal hams, and putrescine, cadaverine and histamine were the key components of biogenic amine of spoiled hams. Lower salt content, and higher moisture, TVB-N and thiobarbituric acid reactive substances (TBARS) values were observed in spoiled hams compared with normal hams. The populations of Enterobacteriaceae and Enterococcus of spoiled hams were obviously higher than that of normal hams. High moisture and low salt content caused the abnormal growth of Enterobacteriaceae and Enterococcus in spoiled hams, which contributed to the spoilage of Jinhua ham.http://www.sciencedirect.com/science/article/pii/S2213453022000593Jinhua hamThree sticksSpoilageMicrobial countsVolatile compoundsBiogenic amine |
| spellingShingle | Changyu Zhou Guang Zhan Daodong Pan Guanghong Zhou Ying Wang Jun He Jinxuan Cao Charactering the spoilage mechanism of “three sticks” of Jinhua ham Food Science and Human Wellness Jinhua ham Three sticks Spoilage Microbial counts Volatile compounds Biogenic amine |
| title | Charactering the spoilage mechanism of “three sticks” of Jinhua ham |
| title_full | Charactering the spoilage mechanism of “three sticks” of Jinhua ham |
| title_fullStr | Charactering the spoilage mechanism of “three sticks” of Jinhua ham |
| title_full_unstemmed | Charactering the spoilage mechanism of “three sticks” of Jinhua ham |
| title_short | Charactering the spoilage mechanism of “three sticks” of Jinhua ham |
| title_sort | charactering the spoilage mechanism of three sticks of jinhua ham |
| topic | Jinhua ham Three sticks Spoilage Microbial counts Volatile compounds Biogenic amine |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022000593 |
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