期刊
FOOD CHEMISTRY
卷 371, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.131156
关键词
Spoiled dry-cured ham; Texture; Taste substance; Metabolites; LC-MS; MS
资金
- National Natural Science Foundation of China [32022066, 31871825, 32101975]
- Zhejiang Provincial Outstanding Youth Foundation [LR18C200003]
- China Postdoctoral Foundation [2020M681806, 2021T140348]
- Science and Technol-ogy Programs of Ningbo [202003 N4130, 202002 N3067]
The study revealed that spoiled ham has lower sensory quality and overall acceptance compared to normal ham, and metabolites derived from protein degradation are the key factors contributing to the unpleasant taste. The main metabolic pathways in spoiled ham include purine metabolism, pyrimidine metabolism, and protein degradation, shedding light on the formation mechanism of unpleasant taste in spoiled ham.
The spoiled dry-cured ham commonly shows unpleasant taste and odour. To deepen the understanding in the formation mechanism of unpleasant taste in spoiled ham, sensory attributes, texture parameters, protein degradation, metabolites were investigated between normal and spoiled hams; the relationship between the sensory quality and metabolites of dry-cured ham was further evaluated by partial least square discriminant analysis (PLS-DA). The scores of richness and overall acceptance were significantly lower in spoiled ham, and more than 12.5-fold values in adhesiveness were found in spoiled ham than normal ham. Myofibrillar proteins including actin, troponin-T and myosin light chain showed excessive degradation in spoiled ham. Forty-two kinds of metabolites mainly derived from protein degradation were identified by LC-MS/MS, and amino acid derivatives and oligopeptides were the key components to distinguish spoiled and normal hams demonstrated by PLS-DA. Purine metabolism, pyrimidine metabolism and protein degradation were the main metabolism pathways in spoiled ham.
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