Effects of potassium lactate on sensory attributes,bacterial community succession and biogenic amines formation in Rugao ham

作     者：Renyong Liao Ying Wang Qiang Xia Changyu Zhou Fang Geng Daodong Pan Jinxuan Cao Renyong Liao;Ying Wang;Qiang Xia;Changyu Zhou;Fang Geng;Daodong Pan;Jinxuan Cao

作者机构：State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-productsKey Laboratory of Animal Protein Food Processing Technology of Zhejiang ProvinceNingbo UniversityNingbo 315211China Meat Processing Key Laboratory of Sichuan ProvinceSchool of Food and Biological EngineeringChengdu UniversityChengdu 610106China School of Food and HealthBeijing Technology and Business UniversityBeijing 100048China 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2024年第13卷第1期

页      面：198-210页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 1004[医学-公共卫生与预防医学(可授医学、理学学位)] 08[工学] 083203[工学-农产品加工及贮藏工程] 

基　　金：supported by National Natural Science Foundation of China(32022066,32101975) Zhejiang Province Natural Science Foundation(LQ22C200017) China Postdoctoral Foundation(2020M681806,2021T140348) Science and Technology Programs of Ningbo(202003N4130,202002N3067) 

主　　题：Rugao ham Potassium lactate Biogenic amines Microbial community Metabolic pathways 

摘      要：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 *** 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 *** 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 *** 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.