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Physicochemical property, volatile flavor quality, and microbial community composition of Jinhua fatty ham and lean ham: A comparative study

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Title: Physicochemical property, volatile flavor quality, and microbial community composition of Jinhua fatty ham and lean ham: A comparative study
Authors: Jin Zhang, Ke Zhao, Huanhuan Li, Shuangxi Li, Weimin Xu, Lihong Chen, Jing Xie, Honggang Tang
Source: Frontiers in Microbiology, Vol 14 (2023)
Publisher Information: Frontiers Media S.A., 2023.
Publication Year: 2023
Collection: LCC:Microbiology
Subject Terms: Jinhua ham, fatty ham, lean ham, volatile flavor compound, bacterial community, fungal community, Microbiology, QR1-502
More Details: The physicochemical property, volatile flavor compounds, and microbial community structure of Jinhua fatty ham (FH) and lean ham (LH) were investigated and compared by high-throughput sequencing and HS-GC-IMS. Results showed that FH had higher pH and slightly lighter and yellower color than LH. Meanwhile, 33 volatile flavor compounds were identified from FH and LH, among which LH showed higher abundance of total alcohols and acids, but FH had generally richer aldehydes, ketones, esters, heterocyclic, and sulfur-containing compounds. Moreover, FH and LH did not have significant difference in α-diversity of bacterial community, but LH presented a much lower α-diversity of fungal community than FH. Besides, the dominant microorganisms (relative abundance >2%) in FH were Ruminococcaceae UCG-005, Staphylococcus, Ruminococcaceae UCG-014, Meyerozyma, and Aspergillus at the genus level, while in LH were Staphylococcus, Psychrobacter, Halomonas, Propionicicella, Ruminococcaceae UCG-005, Meyerozyma, Yamadazyma, and Aspergillus. Furthermore, the analysis of Pearson’s correlation and metabolic network confirmed that the discriminative flavor compounds of FH were mainly β-oxidation and degradation products of fatty acids, while those of LH were mostly derived from the Strecker reaction or microbial metabolism of amino acids. The present study could help understand the potential pathway of characteristic microorganisms affecting flavor formation of fat-deficient dry-cured hams and provide theoretical supports for developing healthier fermented meat products.
Document Type: article
File Description: electronic resource
Language: English
ISSN: 1664-302X
Relation: https://www.frontiersin.org/articles/10.3389/fmicb.2023.1124770/full; https://doaj.org/toc/1664-302X
DOI: 10.3389/fmicb.2023.1124770
Access URL: https://doaj.org/article/8467e372bd954953aa96ad4bdac9076f
Accession Number: edsdoj.8467e372bd954953aa96ad4bdac9076f
Database: Directory of Open Access Journals
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  Data: Physicochemical property, volatile flavor quality, and microbial community composition of Jinhua fatty ham and lean ham: A comparative study
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  Data: <searchLink fieldCode="AR" term="%22Jin+Zhang%22">Jin Zhang</searchLink><br /><searchLink fieldCode="AR" term="%22Ke+Zhao%22">Ke Zhao</searchLink><br /><searchLink fieldCode="AR" term="%22Huanhuan+Li%22">Huanhuan Li</searchLink><br /><searchLink fieldCode="AR" term="%22Shuangxi+Li%22">Shuangxi Li</searchLink><br /><searchLink fieldCode="AR" term="%22Weimin+Xu%22">Weimin Xu</searchLink><br /><searchLink fieldCode="AR" term="%22Lihong+Chen%22">Lihong Chen</searchLink><br /><searchLink fieldCode="AR" term="%22Jing+Xie%22">Jing Xie</searchLink><br /><searchLink fieldCode="AR" term="%22Honggang+Tang%22">Honggang Tang</searchLink>
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  Data: Frontiers in Microbiology, Vol 14 (2023)
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  Data: <searchLink fieldCode="DE" term="%22Jinhua+ham%22">Jinhua ham</searchLink><br /><searchLink fieldCode="DE" term="%22fatty+ham%22">fatty ham</searchLink><br /><searchLink fieldCode="DE" term="%22lean+ham%22">lean ham</searchLink><br /><searchLink fieldCode="DE" term="%22volatile+flavor+compound%22">volatile flavor compound</searchLink><br /><searchLink fieldCode="DE" term="%22bacterial+community%22">bacterial community</searchLink><br /><searchLink fieldCode="DE" term="%22fungal+community%22">fungal community</searchLink><br /><searchLink fieldCode="DE" term="%22Microbiology%22">Microbiology</searchLink><br /><searchLink fieldCode="DE" term="%22QR1-502%22">QR1-502</searchLink>
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  Label: Description
  Group: Ab
  Data: The physicochemical property, volatile flavor compounds, and microbial community structure of Jinhua fatty ham (FH) and lean ham (LH) were investigated and compared by high-throughput sequencing and HS-GC-IMS. Results showed that FH had higher pH and slightly lighter and yellower color than LH. Meanwhile, 33 volatile flavor compounds were identified from FH and LH, among which LH showed higher abundance of total alcohols and acids, but FH had generally richer aldehydes, ketones, esters, heterocyclic, and sulfur-containing compounds. Moreover, FH and LH did not have significant difference in α-diversity of bacterial community, but LH presented a much lower α-diversity of fungal community than FH. Besides, the dominant microorganisms (relative abundance >2%) in FH were Ruminococcaceae UCG-005, Staphylococcus, Ruminococcaceae UCG-014, Meyerozyma, and Aspergillus at the genus level, while in LH were Staphylococcus, Psychrobacter, Halomonas, Propionicicella, Ruminococcaceae UCG-005, Meyerozyma, Yamadazyma, and Aspergillus. Furthermore, the analysis of Pearson’s correlation and metabolic network confirmed that the discriminative flavor compounds of FH were mainly β-oxidation and degradation products of fatty acids, while those of LH were mostly derived from the Strecker reaction or microbial metabolism of amino acids. The present study could help understand the potential pathway of characteristic microorganisms affecting flavor formation of fat-deficient dry-cured hams and provide theoretical supports for developing healthier fermented meat products.
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        Value: 10.3389/fmicb.2023.1124770
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      – Text: English
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      – SubjectFull: fatty ham
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      – SubjectFull: lean ham
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