Affiliation:
1. Food Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, China
2. Key Laboratory of Tibetan Medicine Resources Conservation and Utilization of Tibet Autonomous Region, Xizang Agriculture and Animal Husbandry University, Nyingchi 860000, China
3. Yunnan Yiji Food Co., Ltd., Wuhua, Kunming 650000, China
4. School of Information Engineering, Northwest A&F University, Xianyang 712100, China
Abstract
Xuanwei ham is a traditional fermented meat product in China with a unique production process and excellent-quality reputation at home and abroad. To reveal the microbial community succession of Xuanwei ham at different post-ripening times (W1-4) and its relationship with flavour formation, the microbial community, free amino acids, and volatile flavour compounds (VOCs) were analysed by high-throughput sequencing, liquid chromatography (LC), and gas chromatography–mass spectrometry (GC-MS), respectively. A total of 25 free amino acids were detected, among which W3 contained the fewest, and most were generally lower than in hams in the other three years. Fifty-nine VOCs were detected, among which 17 were esters, and the highest ester content was found in W4. Analysis of the bacterial community composition revealed that the bacterial community composition of ham samples from W3 and other years differed greatly, and at the gate level, the dominant bacterial group of Xuanwei ham from different years was Pseudomonadota. At the genus level, the most abundant genera in W1, W2, and W4 were all dominated by Sarocladium, Klebsiella, and Vibrio, with Klebsiella being the most abundant in W1. The most abundant genus in W3 was Vibrio, and the second most dominant genera were Sarocladium and Gammaretrovirus. In short, this study provides a theoretical basis for the storage, quality, and improvement of Xuanwei ham.
Funder
The Tibet College of Agriculture and Animal Husbandry Graduate Education Innovation Programme Project
Major Science and Technology Projects of the Tibet Autonomous Region
Graduate Teaching Reform and Construction Project of University—Xizang Agriculture and Animal Husbandry College
Reference43 articles.
1. Modernisation of traditional Chinese flavour meat products;Dong;Meat Res.,1998
2. Changes in the physicochemical properties and volatile flavor compounds of dry-cured Chinese Laowo ham during processing;Wu;J. Food Process. Preserv.,2020
3. The study of ingredients and processing techniques of Xuanwei style ham;Huang;J. Food Process. Preserv.,2010
4. Effects of curing agent and rinsing process on the flavour of Xuanwei ham;Yi;Food Ferment. Ind.,2024
5. Li, Z., Wang, Y., Pan, D., Geng, F., Zhou, C., and Cao, J. (2022). Insight into the relationship between microorganism communities and flavor quality of Chinese dry-cured boneless ham with different quality grades. Food Biosci., 50.