Insight into the Relationship between the Causes of Off-Odour and Microorganism Communities in Xuanwei Ham
To expound on the correlation between the microorganism communities and the formation of off-odour in Xuanwei ham, the microorganism communities and volatile compounds were investigated in the biceps femoris (BF) and semimembranosus (SM) of Xuanwei ham with different quality grades (normal ham and s...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-03-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/5/776 |
| _version_ | 1827319605816721408 |
|---|---|
| author | Haoyi Wang Xiaoyu Yin Lu Zhang Xuejiao Wang Jiliang Zhang Rongxin Wen Jianxin Cao |
| author_facet | Haoyi Wang Xiaoyu Yin Lu Zhang Xuejiao Wang Jiliang Zhang Rongxin Wen Jianxin Cao |
| author_sort | Haoyi Wang |
| collection | DOAJ |
| description | To expound on the correlation between the microorganism communities and the formation of off-odour in Xuanwei ham, the microorganism communities and volatile compounds were investigated in the biceps femoris (BF) and semimembranosus (SM) of Xuanwei ham with different quality grades (normal ham and spoiled ham). The single molecule real-time sequencing showed that differential bacteria and fungi were more varied in normal hams than in spoiled hams. Headspace solid-phase microextraction–gas chromatography (HS-SPME-GC-MS) results indicated that aldehydes and alcohols were significantly higher in spoiled hams than those in normal hams (<i>p</i> < 0.05). The off-odour of spoiled hams was dominated by ichthyic, malodourous, sweaty, putrid, sour, and unpleasant odours produced by compounds such as trimethylamine (SM: 13.05 μg/kg), hexanal (BF: 206.46 μg/kg), octanal (BF: 59.52 μg/kg), methanethiol (SM: 12.85 μg/kg), and valeric acid (BF: 15.08 μg/kg), which are positively correlated with <i>Bacillus cereus</i>, <i>Bacillus subtilis</i>, <i>Bacillus licheniformis</i>, <i>Pseudomonas</i> sp., <i>Aspergillus ruber</i>, and <i>Moraxella osloensis</i>. Furthermore, the physicochemical property and quality characteristics results showed that high moisture (BF: 56.32 g/100 g), pH (BF: 6.63), thiobarbituric acid reactive substances (TBARS) (SM: 1.98 MDA/kg), and low NaCl content (SM: 6.31%) were also responsible for the spoilage of hams with off-odour. This study provided a deep insight into the off-odour of Xuanwei ham from the perspective of microorganism communities and a theoretical basis for improving the flavour and overall quality of Xuanwei hams. |
| first_indexed | 2024-04-25T00:30:25Z |
| format | Article |
| id | doaj.art-c6e29ecdb54b4452a43e9e2a94848d2e |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-25T00:30:25Z |
| publishDate | 2024-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-c6e29ecdb54b4452a43e9e2a94848d2e2024-03-12T16:44:26ZengMDPI AGFoods2304-81582024-03-0113577610.3390/foods13050776Insight into the Relationship between the Causes of Off-Odour and Microorganism Communities in Xuanwei HamHaoyi Wang0Xiaoyu Yin1Lu Zhang2Xuejiao Wang3Jiliang Zhang4Rongxin Wen5Jianxin Cao6College of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, ChinaCollege of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, ChinaCollege of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, ChinaCollege of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, ChinaCollege of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, ChinaCollege of Life Sciences, Yantai University, Yantai 264005, ChinaCollege of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, ChinaTo expound on the correlation between the microorganism communities and the formation of off-odour in Xuanwei ham, the microorganism communities and volatile compounds were investigated in the biceps femoris (BF) and semimembranosus (SM) of Xuanwei ham with different quality grades (normal ham and spoiled ham). The single molecule real-time sequencing showed that differential bacteria and fungi were more varied in normal hams than in spoiled hams. Headspace solid-phase microextraction–gas chromatography (HS-SPME-GC-MS) results indicated that aldehydes and alcohols were significantly higher in spoiled hams than those in normal hams (<i>p</i> < 0.05). The off-odour of spoiled hams was dominated by ichthyic, malodourous, sweaty, putrid, sour, and unpleasant odours produced by compounds such as trimethylamine (SM: 13.05 μg/kg), hexanal (BF: 206.46 μg/kg), octanal (BF: 59.52 μg/kg), methanethiol (SM: 12.85 μg/kg), and valeric acid (BF: 15.08 μg/kg), which are positively correlated with <i>Bacillus cereus</i>, <i>Bacillus subtilis</i>, <i>Bacillus licheniformis</i>, <i>Pseudomonas</i> sp., <i>Aspergillus ruber</i>, and <i>Moraxella osloensis</i>. Furthermore, the physicochemical property and quality characteristics results showed that high moisture (BF: 56.32 g/100 g), pH (BF: 6.63), thiobarbituric acid reactive substances (TBARS) (SM: 1.98 MDA/kg), and low NaCl content (SM: 6.31%) were also responsible for the spoilage of hams with off-odour. This study provided a deep insight into the off-odour of Xuanwei ham from the perspective of microorganism communities and a theoretical basis for improving the flavour and overall quality of Xuanwei hams.https://www.mdpi.com/2304-8158/13/5/776Xuanwei hammicroorganism communitiessingle molecule real-time sequencingHS-SPME-GC-MScorrelation analysis |
| spellingShingle | Haoyi Wang Xiaoyu Yin Lu Zhang Xuejiao Wang Jiliang Zhang Rongxin Wen Jianxin Cao Insight into the Relationship between the Causes of Off-Odour and Microorganism Communities in Xuanwei Ham Foods Xuanwei ham microorganism communities single molecule real-time sequencing HS-SPME-GC-MS correlation analysis |
| title | Insight into the Relationship between the Causes of Off-Odour and Microorganism Communities in Xuanwei Ham |
| title_full | Insight into the Relationship between the Causes of Off-Odour and Microorganism Communities in Xuanwei Ham |
| title_fullStr | Insight into the Relationship between the Causes of Off-Odour and Microorganism Communities in Xuanwei Ham |
| title_full_unstemmed | Insight into the Relationship between the Causes of Off-Odour and Microorganism Communities in Xuanwei Ham |
| title_short | Insight into the Relationship between the Causes of Off-Odour and Microorganism Communities in Xuanwei Ham |
| title_sort | insight into the relationship between the causes of off odour and microorganism communities in xuanwei ham |
| topic | Xuanwei ham microorganism communities single molecule real-time sequencing HS-SPME-GC-MS correlation analysis |
| url | https://www.mdpi.com/2304-8158/13/5/776 |
| work_keys_str_mv | AT haoyiwang insightintotherelationshipbetweenthecausesofoffodourandmicroorganismcommunitiesinxuanweiham AT xiaoyuyin insightintotherelationshipbetweenthecausesofoffodourandmicroorganismcommunitiesinxuanweiham AT luzhang insightintotherelationshipbetweenthecausesofoffodourandmicroorganismcommunitiesinxuanweiham AT xuejiaowang insightintotherelationshipbetweenthecausesofoffodourandmicroorganismcommunitiesinxuanweiham AT jiliangzhang insightintotherelationshipbetweenthecausesofoffodourandmicroorganismcommunitiesinxuanweiham AT rongxinwen insightintotherelationshipbetweenthecausesofoffodourandmicroorganismcommunitiesinxuanweiham AT jianxincao insightintotherelationshipbetweenthecausesofoffodourandmicroorganismcommunitiesinxuanweiham |