LC-MS/MS-based metabolomics and sensory evaluation characterize metabolites and texture of normal and spoiled dry-cured hams

Renyong Liao; Qiang Xia; Changyu Zhou; Fang Geng; Ying Wang; Yangying Sun; Jun He; Daodong Pan; Jinxuan Cao

doi:10.1016/j.foodchem.2021.131156

LC-MS/MS-based metabolomics and sensory evaluation characterize metabolites and texture of normal and spoiled dry-cured hams

Food Chem. 2022 Mar 1:371:131156. doi: 10.1016/j.foodchem.2021.131156. Epub 2021 Sep 17.

Authors

Renyong Liao¹, Qiang Xia¹, Changyu Zhou², Fang Geng³, Ying Wang⁴, Yangying Sun¹, Jun He¹, Daodong Pan¹, Jinxuan Cao⁵

Affiliations

¹ State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
² State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China. Electronic address: zhouchangyu@nbu.edu.cn.
³ Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
⁴ Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
⁵ State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China. Electronic address: caojinxuan@nbu.edu.cn.

PMID: 34583183
DOI: 10.1016/j.foodchem.2021.131156

Abstract

The spoiled dry-cured ham commonly shows unpleasant taste and odour. To deepen the understanding in the formation mechanism of unpleasant taste in spoiled ham, sensory attributes, texture parameters, protein degradation, metabolites were investigated between normal and spoiled hams; the relationship between the sensory quality and metabolites of dry-cured ham was further evaluated by partial least square discriminant analysis (PLS-DA). The scores of richness and overall acceptance were significantly lower in spoiled ham, and more than 12.5-fold values in adhesiveness were found in spoiled ham than normal ham. Myofibrillar proteins including actin, troponin-T and myosin light chain showed excessive degradation in spoiled ham. Forty-two kinds of metabolites mainly derived from protein degradation were identified by LC-MS/MS, and amino acid derivatives and oligopeptides were the key components to distinguish spoiled and normal hams demonstrated by PLS-DA. Purine metabolism, pyrimidine metabolism and protein degradation were the main metabolism pathways in spoiled ham.

Keywords: LC-MS/MS; Metabolites; Spoiled dry-cured ham; Taste substance; Texture.

MeSH terms

Chromatography, Liquid
Meat Products* / analysis
Metabolomics
Pork Meat*
Tandem Mass Spectrometry