Abstract
This study aimed to investigate the effect of coatings on the quality of ripened dry-cured hams during long-term storage, especially the profile of volatile compounds. The coatings were made up of 33% palm oil, 16.5% water, 39.7% cassava starch, 6.8% corn starch, 1.6% mono- and diglycerides of fatty acids, 0.6% tert-butylhydroquinone (TBHQ), and 1.8% sodium carbonate. The results showed that the moisture content of the coated ham (48.93–49.59%) was higher than that of the noncoated ham (44.37%). The average peroxide value (POV) and b* value were lower in the coated hams than in the noncoated hams (5.52 and 8.99 meq/kg, respectively), and the sensory attributes of the coated hams had better overall acceptability scores. The changes in the contents of 39 volatile flavor compounds were evaluated through a multivariate statistical analysis, revealing that 20 identified compounds could be related to the decrease in fat pungent aroma, and most belonged to the long-chain benzene and carboxylic acid family. Meanwhile, 2-nonanone, nonanal, amyl alcohol, and 2-heptanone indicated that they could be used as markers to distinguish between the coated and noncoated groups.
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Acknowledgments
The authors thank the Yun-ling industrial technology leading talent (Grant No. 2014-1782); The research and development workstation of Yunnan provincial experts [Grant No. Yunrenshefa (2017) No. 38] and the 12th student science and technology innovation and entrepreneurship action fund of Yunnan Agricultural University (Grant No. 2019ZKX097) for financial support. They also thank Yang Liu and Yi Zhao for their kind help in the processing and quality control of hams.
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Shi, Y., Li, X. & Huang, A. Multivariate analysis approach for assessing coated dry-cured ham flavor quality during long-term storage. J Food Sci Technol 58, 651–659 (2021). https://doi.org/10.1007/s13197-020-04579-z
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DOI: https://doi.org/10.1007/s13197-020-04579-z