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Research Article | Open Access

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

Changyu Zhoua,b, Guang Zhana,b, Daodong Pana,b, Guanghong Zhouc, Ying Wanga( ), Jun Hea,b, Jinxuan Caoa,b( )
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, China
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

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

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.

Keywords

Volatile compoundsBiogenic amineSpoilageJinhua hamThree sticksMicrobial counts

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Food Science and Human Wellness
Volume 11 Issue 5,
September 2022
Pages 1322-1330
DOI: 10.1016/j.fshw.2022.04.021
Cite this article:
Zhou C, Zhan G, Pan D, et al. Charactering the spoilage mechanism of "three sticks" of Jinhua ham. Food Science and Human Wellness, 2022, 11(5): 1322-1330. https://doi.org/10.1016/j.fshw.2022.04.021

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Received: 17 September 2020
Revised: 22 December 2020
Accepted: 21 May 2021
Published: 02 June 2022
© 2022 Beijing Academy of Food Sciences.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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