title: Characterization by volatile compounds of microbial deep spoilage in Iberian dry-cured ham.
abstract: In the present study, volatile compounds of spoiled dry-cured Iberian ham with deep spoilage or "bone taint" were analyzed and correlated with level of spoilage and the microorganisms detected. Volatile compounds extracted by a solid phase micro-extraction technique were assayed by gas chromatography/mass spectrometry. The spoiled hams were evaluated sensorially, and the correlations among volatile compounds, spoilage level, and microbial counts were studied. The spoiled hams had higher concentrations of hydrocarbons, alcohols, acids, esters, pyrazines, sulfur compounds, and other minor volatile compounds than unspoiled hams. The sensorial analysis showed that the spoilage level of hams correlated with several volatile compounds, most of them associated with Gram-positive catalase positive cocci and Enterobacteriaceae counts. Cyclic compounds such as cyclohexanone, some ethers, and pyrazines should be considered as indicators to monitor incipient microbial deep spoilage in the elaboration of this meat product.
authors: Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Univ. de Extremadura, Badajoz, Spain. amartin@unex.es
authors: Alberto
authors: A
authors: Martín
authors: María J
authors: MJ
authors: Benito
authors: Emilio
authors: E
authors: Aranda
authors: Santiago
authors: S
authors: Ruiz-Moyano
authors: Juan J
authors: JJ
authors: Córdoba
authors: María G
authors: MG
authors: Córdoba
mesh_terms: D000818:Animals; D015169:Colony Count, Microbial; D003116:Color; D003512:Cyclohexanones / Q000032:analysis / Q000737:chemistry; D004755:Enterobacteriaceae / Q000302:isolation & purification*; D000431:Ethanol / Q000031:analogs & derivatives / Q000032:analysis / Q000737:chemistry; D005285:Fermentation; D005506:Food Contamination; D057141:Food, Preserved / Q000382:microbiology*; D008401:Gas Chromatography-Mass Spectrometry; D006095:Gram-Positive Cocci / Q000302:isolation & purification*; D006801:Humans; D008460:Meat / Q000382:microbiology*; D011719:Pyrazines / Q000032:analysis / Q000737:chemistry; D011786:Quality Control; D052617:Solid Phase Microextraction; D013552:Swine; D055549:Volatile Organic Compounds / Q000032:analysis / Q000737:chemistry*
chemical_list: D003512:Cyclohexanones; D011719:Pyrazines; D055549:Volatile Organic Compounds; D000431:Ethanol