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Food Science and Human Wellness 2023, 12(1): 324-335 https://doi.org/10.1016/j.fshw.2022.07.022
Research Article | Open Access | Issue | Published: 09 August 2022

Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham

Show Author's Information Xiaohui Gonga,b,  Ruifang Mib,  Xi Chenb( ),  Qiujin Zhua( ),  Suyue Xiongb,  Biao Qib,  Shouwei Wangb
School of Liquor & Food Engineering, Guizhou University / Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550025, China
China Meat Research Center, Beijing 100068, China

Peer review under responsibility of KeAi Communications Co., Ltd.

Keywords:
Yeast, Flavor, Dry-cured ham, Meat model medium, Debaryomyces hansenii
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Gong X, Mi R, Chen X, et al. Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham. Food Science and Human Wellness, 2023, 12(1): 324-335. https://doi.org/10.1016/j.fshw.2022.07.022
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Abstract Full text About this article

Yeasts play a critical role in the flavor formation of dry-cured ham. In this study, 41 yeast isolates from the dry-cured ham at different processing stages were evaluated for their technological properties. Debaryomyces hansenii was the most dominant yeast and has been detected at each phase of dry-cured ham, followed by Candida zeylanoides which was mainly detected in salting phase. Yarrowia bubula and Yarrowia alimentaria were found at the first two-phase of dry-cured ham. All isolates of yeast showed enzymatic activities against milk protein and tributyrin, while only 4 strains displayed proteolytic activity on meat protein. Yeast strains were grown in a meat model medium and volatile compounds were identified. The result showed that inoculated yeast strains could promote the production of volatiles and there were significant differences among strains. D. hansenii S25 showed the highest production of volatile compounds, followed by the strain C. zeylanoides C4. D. hansenii S25 was the highest producer of alcohols showing the highest production of benzeneethanol and 3-(methylthio)-1-propanol. Based on OAV and PLS analysis, D. hansenii S25 was strongly correlated with overall flavor and key volatile compounds of dry-cured ham, which could be selected as potential starter cultures.


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About this article

Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham

Show Author's information Xiaohui Gonga,b, Ruifang Mib, Xi Chenb( ), Qiujin Zhua( ), Suyue Xiongb, Biao Qib, Shouwei Wangb
School of Liquor & Food Engineering, Guizhou University / Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550025, China
China Meat Research Center, Beijing 100068, China

Peer review under responsibility of KeAi Communications Co., Ltd.

Abstract

Yeasts play a critical role in the flavor formation of dry-cured ham. In this study, 41 yeast isolates from the dry-cured ham at different processing stages were evaluated for their technological properties. Debaryomyces hansenii was the most dominant yeast and has been detected at each phase of dry-cured ham, followed by Candida zeylanoides which was mainly detected in salting phase. Yarrowia bubula and Yarrowia alimentaria were found at the first two-phase of dry-cured ham. All isolates of yeast showed enzymatic activities against milk protein and tributyrin, while only 4 strains displayed proteolytic activity on meat protein. Yeast strains were grown in a meat model medium and volatile compounds were identified. The result showed that inoculated yeast strains could promote the production of volatiles and there were significant differences among strains. D. hansenii S25 showed the highest production of volatile compounds, followed by the strain C. zeylanoides C4. D. hansenii S25 was the highest producer of alcohols showing the highest production of benzeneethanol and 3-(methylthio)-1-propanol. Based on OAV and PLS analysis, D. hansenii S25 was strongly correlated with overall flavor and key volatile compounds of dry-cured ham, which could be selected as potential starter cultures.

Keywords: Yeast, Flavor, Dry-cured ham, Meat model medium, Debaryomyces hansenii

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Received: 19 November 2021
Revised: 03 December 2021
Accepted: 30 December 2021
Published: 09 August 2022
Issue date: January 2023

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© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

Acknowledgements

The authors acknowledge the financial support of Guizhou Province Science and Technology Plan Project (QKHZC[2020]1Y152), the Guizhou High-level Innovative Talent Training Project (Qianke Cooperation Platform Talent number [2016]5662), Guizhou Science and Technology Innovation Talent Team of Ecological Characteristic Meat Products (QKHPTRC[2020]5004).

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