FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (9): 169-176.doi: 10.7506/spkx1002-6630-20200402-016

• Packaging & Storage • Previous Articles     Next Articles

Analysis of Bacterial Diversity and Volatile Flavor Compounds of Cooked Cured Ham Stored at Different Temperatures

RAN Miao, HE Laping, ZHU Qiujin   

  1. (Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)
  • Online:2021-05-15 Published:2021-06-02

Abstract: In order to reveal the relationship between the bacterial community and volatile flavor compounds of cooked cured ham at different storage temperatures, high-throughput sequencing technology and gas chromatography-mass spectrometry (GC-MS) were used to determine the compositions of bacterial communities and volatile compounds in ham samples at the early and middle stages of storage at 4 ℃, and at the late stage of storage at 4, 10, 15, 20 and 25 ℃. According to their relative odor activity values (ROAV), 19 volatile flavor compounds were identified such as linalool. Orthogonal partial least squares discriminant analysis (OPLS-DA) divided all samples into two distinct groups. Eleven species of bacteria such as Acinetobacter were found to differ between the two groups. The relative abundance of each species was significantly positively correlated with hexanal ROAV (r ≥ 0.776, P < 0.05). The relative abundance of Serratia as the dominant bacterium at the late stage of storage at 4 and 10 ℃ was highly significantly positively correlated with α-pinene ROAV (r = 0.896, P < 0.01). Higher storage temperature resulted in higher relative abundance of Enterobacter and Enterococcus, which were highly significantly positively correlated with indene ROAV (r ≥ 0.952, P < 0.01). This study will provide a reference for the flavor preservation of cooked cured ham during storage.

Key words: cooked cured ham; different storage temperatures; bacterial diversity; volatile flavor compounds

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