Charactering the spoilage mechanism of"three sticks"of Jinhua ham  

作　　者：Changyu Zhou Guang Zhan Daodong Pan Guanghong Zhou Ying Wang Jun He Jinxuan Cao 

机构地区：[1]State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products,Ningbo University,Ningbo 315211,China [2]Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province,Ningbo University,Ningbo 315211,China [3]Key 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,China

出　　处：《Food Science and Human Wellness》2022年第5期1322-1330,共9页食品科学与人类健康（英文）

基　　金：supported by National Natural Science Foundation of China(32101975;32022066;31871825);National Key Research&Development Program of China(2021YFD2100104);Modern Agricultural Technical Foundation of China(CARS-42-25);Zhejiang Province Natural Science Foundation(LQ22C200017);China Postdoctoral Foundation(2020M681806;2021T140348);Science and Technology Programs of Ningbo(202003N4130;202002N3067)。

摘　　要：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.

关 键 词：Jinhua ham Three sticks SPOILAGE Microbial counts Volatile compounds Biogenic amine 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]