Changes of physicochemical and volatile flavor compounds of dry-cured Diqing Tibetan pig hams during fermentation
文献类型： 外文期刊
作者： Jia, Dan 1 ; Zhang, Jin 2 ; Jin, Siqi 1 ; Luo, Shuyuan 1 ; Ma, Yunlong 3 ; Quek, Siew-Young 5 ; Yan, Dawei 1 ; Dong, XinXing 1 ;
作者机构： 1.Yunnan Agr Univ, Coll Anim Sci & Technol, Kunming 650201, Peoples R China
2.Zhejiang Acad Agr Sci, Inst Food Sci, State Key Lab Managing Biot & Chem Threats Qual &, Hangzhou, Zhejiang, Peoples R China
3.Huazhong Agr Univ, Key Lab Agr Anim Genet Breeding & Reprod, Minist Educ, Wuhan 430070, Peoples R China
4.Huazhong Agr Univ, Key Lab Swine Genet & Breeding, Minist Agr, Wuhan 430070, Peoples R China
5.Univ Auckland, Sch Chem Sci, Food Sci, Auckland 1010, New Zealand
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）
ISSN： 0963-9969
年卷期： 2024 年 197 卷
页码：
收录情况： SCI
摘要： This study aimed to explore the flavor formation mechanism of Diqing Tibetan pig hams by investigating changes of their physicochemical and volatile flavor compounds during fermentation (0, 30, 90, 180, 360, and 540d) using amino acid analyzer, texture profile analysis, and gas chromatography-ion mobility spectroscopy (GC-IMS). During fermentation, the hams significantly decreased in moisture and centrifugal loss, while increased in chewiness, hardness, and proteolysis index, with their free amino acids content reaching the maximum at 360d and significantly decreasing at 540d. GC-IMS identified 78 volatile organic compounds, with the highest total content of alcohols and aldehydes at 180d, ketones and heterocycles at 360d, and esters at 540d. PLS-DA screened 24 volatile flavor markers, with aldehyde (2-methyl-2-propenal), ketone (2-heptanone-D), alcohol (3-methylbutanol-D), ester (ethyl3-methylbutanoate-M), and heterocyclic substances (2,3dimethylpyrazine-M) as the main VFMs at 360d. The unique flavor of 540d Diqing Tibetan pig hams was attributed to their higher content of 3-methyl-2-butenal, 3(methylthio) propanal, ethyl caproate and 2-butanone. These findings provide a scientific basis for the flavor formation mechanism of hams which favoring the further development processing strategies for Diqing Tibetan pig.
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