Effects of potassium lactate on sensory attributes, bacterial community succession and biogenic amines formation in Rugao ham
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...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2024-01-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453023001350 |
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| author | Renyong Liao Ying Wang Qiang Xia Changyu Zhou Fang Geng Daodong Pan Jinxuan Cao |
| author_facet | Renyong Liao Ying Wang Qiang Xia Changyu Zhou Fang Geng Daodong Pan Jinxuan Cao |
| author_sort | Renyong Liao |
| collection | DOAJ |
| description | 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 (LEfSe) 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. |
| format | Article |
| id | doaj-art-aed430a903bb441bbd16b2561de88e4b |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-aed430a903bb441bbd16b2561de88e4b2025-02-03T04:09:17ZengTsinghua University PressFood Science and Human Wellness2213-45302024-01-01131198210Effects of potassium lactate on sensory attributes, bacterial community succession and biogenic amines formation in Rugao hamRenyong Liao0Ying Wang1Qiang Xia2Changyu Zhou3Fang Geng4Daodong Pan5Jinxuan Cao6State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China; Corresponding authors.Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, ChinaSchool of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Corresponding authors.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 (LEfSe) 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.http://www.sciencedirect.com/science/article/pii/S2213453023001350Rugao hamPotassium lactateBiogenic aminesMicrobial communityMetabolic pathways |
| spellingShingle | Renyong Liao Ying Wang Qiang Xia Changyu Zhou Fang Geng Daodong Pan Jinxuan Cao Effects of potassium lactate on sensory attributes, bacterial community succession and biogenic amines formation in Rugao ham Food Science and Human Wellness Rugao ham Potassium lactate Biogenic amines Microbial community Metabolic pathways |
| title | Effects of potassium lactate on sensory attributes, bacterial community succession and biogenic amines formation in Rugao ham |
| title_full | Effects of potassium lactate on sensory attributes, bacterial community succession and biogenic amines formation in Rugao ham |
| title_fullStr | Effects of potassium lactate on sensory attributes, bacterial community succession and biogenic amines formation in Rugao ham |
| title_full_unstemmed | Effects of potassium lactate on sensory attributes, bacterial community succession and biogenic amines formation in Rugao ham |
| title_short | Effects of potassium lactate on sensory attributes, bacterial community succession and biogenic amines formation in Rugao ham |
| title_sort | effects of potassium lactate on sensory attributes bacterial community succession and biogenic amines formation in rugao ham |
| topic | Rugao ham Potassium lactate Biogenic amines Microbial community Metabolic pathways |
| url | http://www.sciencedirect.com/science/article/pii/S2213453023001350 |
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