To deepen the understanding in the effect of potassium lactate on the sensory quality and safety of Rugao ham,sensory attributes,physicochemical parameters,total volatile basic nitrogen(TVBN),microorganism community a...To deepen the understanding in the effect of potassium lactate on the sensory quality and safety of Rugao ham,sensory attributes,physicochemical parameters,total volatile basic nitrogen(TVBN),microorganism community and biogenic amines of Rugao ham manufactured with different potassium lactate levels(0%,0.5%,1%,2%)were investigated;the relationship between microbial community and the formation of TVBN and biogenic amines was further evaluated.With the increase of potassium lactate from 0%to 2%,the increased sensory scores and the decreased total aerobic bacterial count and TVBN were observed;the abundance of Staphylococcus increased,while the content of Halomonas decreased.LDA effect size(LEf Se)and correlations analysis showed that Staphylococcus equorum and Lactobacillus fermentum could be the key species to improve sensory scores and decrease biogenic amines and TVBN.Metabolic pathway analysis further showed that amino acids metabolism and nitrogen metabolism were mainly involved in decreasing TVBN and biogenic amines in the treatment of 2%potassium lactate.展开更多
为了研究如皋火腿中的酯类物质。选取7条4.5-5.0 kg 如皋火腿为试材，用常规方法测定其理化指标（水分、盐分和pH值），通过气相色谱测定从提取脂质中分离的游离脂肪酸含量，并测定其共轭二烯值与羰基值。在如皋火腿股二头肌和皮下脂肪...为了研究如皋火腿中的酯类物质。选取7条4.5-5.0 kg 如皋火腿为试材，用常规方法测定其理化指标（水分、盐分和pH值），通过气相色谱测定从提取脂质中分离的游离脂肪酸含量，并测定其共轭二烯值与羰基值。在如皋火腿股二头肌和皮下脂肪中含盐量为11.60％和1.07％，水分为40.21％和3.65％，pH值为5.71和6.02，游离脂肪酸含量为49．65％和28．11％，除pH外均存在极显著差异。如皋火腿中含有丰富的游离脂肪酸，在皮下脂肪中油酸的含量最多，股二头肌中亚油酸的含量最多。火腿中存在少量的反式脂肪酸。皮下脂肪有反式的油酸，股二头肌中有反式油酸、亚油酸和亚麻酸。股二头肌的氧化明显高于皮下脂肪，可能与酶活力、氧化方式有关。展开更多
基金supported by National Natural Science Foundation of China(32022066,32101975)Zhejiang Province Natural Science Foundation(LQ22C200017)+1 种基金China Postdoctoral Foundation(2020M681806,2021T140348)Science and Technology Programs of Ningbo(202003N4130,202002N3067)。
文摘To deepen the understanding in the effect of potassium lactate on the sensory quality and safety of Rugao ham,sensory attributes,physicochemical parameters,total volatile basic nitrogen(TVBN),microorganism community and biogenic amines of Rugao ham manufactured with different potassium lactate levels(0%,0.5%,1%,2%)were investigated;the relationship between microbial community and the formation of TVBN and biogenic amines was further evaluated.With the increase of potassium lactate from 0%to 2%,the increased sensory scores and the decreased total aerobic bacterial count and TVBN were observed;the abundance of Staphylococcus increased,while the content of Halomonas decreased.LDA effect size(LEf Se)and correlations analysis showed that Staphylococcus equorum and Lactobacillus fermentum could be the key species to improve sensory scores and decrease biogenic amines and TVBN.Metabolic pathway analysis further showed that amino acids metabolism and nitrogen metabolism were mainly involved in decreasing TVBN and biogenic amines in the treatment of 2%potassium lactate.
文摘为了研究如皋火腿中的酯类物质。选取7条4.5-5.0 kg 如皋火腿为试材，用常规方法测定其理化指标（水分、盐分和pH值），通过气相色谱测定从提取脂质中分离的游离脂肪酸含量，并测定其共轭二烯值与羰基值。在如皋火腿股二头肌和皮下脂肪中含盐量为11.60％和1.07％，水分为40.21％和3.65％，pH值为5.71和6.02，游离脂肪酸含量为49．65％和28．11％，除pH外均存在极显著差异。如皋火腿中含有丰富的游离脂肪酸，在皮下脂肪中油酸的含量最多，股二头肌中亚油酸的含量最多。火腿中存在少量的反式脂肪酸。皮下脂肪有反式的油酸，股二头肌中有反式油酸、亚油酸和亚麻酸。股二头肌的氧化明显高于皮下脂肪，可能与酶活力、氧化方式有关。
