Correlations among flavor compounds, lipid oxidation indices, and endogenous enzyme activity during the processing of Xinjiang dry‐cured mutton ham

Journal of Food Processing and PreservationVolume 43, Issue 11 e14199 ORIGINAL ARTICLE Correlations among flavor compounds, lipid oxidation indices, and endogenous enzyme activity during the processing of Xinjiang dry-cured mutton ham Xin Guo, Xin Guo orcid.org/0000-0002-2000-4151 School of Food Science, Shihezi University, Shihezi, P.R. ChinaSearch for more papers by this authorShiling Lu, Shiling Lu School of Food Science, Shihezi University, Shihezi, P.R. ChinaSearch for more papers by this authorYongqin Wang, Yongqin Wang School of Food Science, Shihezi University, Shihezi, P.R. ChinaSearch for more papers by this authorJuan Dong, Juan Dong School of Food Science, Shihezi University, Shihezi, P.R. ChinaSearch for more papers by this authorHua Ji, Hua Ji School of Food Science, Shihezi University, Shihezi, P.R. ChinaSearch for more papers by this authorQingling Wang, Corresponding Author Qingling Wang qingling1100@163.com School of Food Science, Shihezi University, Shihezi, P.R. China Correspondence Qingling Wang, School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi 832003, P.R. China. Email: qingling1100@163.comSearch for more papers by this author Xin Guo, Xin Guo orcid.org/0000-0002-2000-4151 School of Food Science, Shihezi University, Shihezi, P.R. ChinaSearch for more papers by this authorShiling Lu, Shiling Lu School of Food Science, Shihezi University, Shihezi, P.R. ChinaSearch for more papers by this authorYongqin Wang, Yongqin Wang School of Food Science, Shihezi University, Shihezi, P.R. ChinaSearch for more papers by this authorJuan Dong, Juan Dong School of Food Science, Shihezi University, Shihezi, P.R. ChinaSearch for more papers by this authorHua Ji, Hua Ji School of Food Science, Shihezi University, Shihezi, P.R. ChinaSearch for more papers by this authorQingling Wang, Corresponding Author Qingling Wang qingling1100@163.com School of Food Science, Shihezi University, Shihezi, P.R. China Correspondence Qingling Wang, School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi 832003, P.R. China. Email: qingling1100@163.comSearch for more papers by this author First published: 16 October 2019 https://doi.org/10.1111/jfpp.14199Citations: 19Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract Mutton is widely consumed in China, European Mediterranean countries, and other regions around the world and is expected to gain popularity as an alternative to pork in dry-cured hams. Changes in the physicochemical indices, volatile compounds, and endogenous enzyme activities during the processing of dry-cured mutton ham were investigated. Eighty-six volatile compounds were identified during the dry-curing process, with aldehydes being dominant. Oxidation values increased significantly during dry-curing and decreased during ripening (p < .05). The activities of lipolytic enzymes remained active throughout processing, although the activities of the enzymes decreased. Lipoxidase activity increased rapidly during the fermenting stage and then decreased gradually during ripening (p < .05). Superoxide dismutase activity increased throughout processing, whereas the catalase activity decreased. According to partial least square variable importance in projection analysis, 49 odor-related compounds were selected from dry-cured mutton ham as specific compounds which are related to lipid oxidation and endogenous enzyme activities. Heatmap shows that the volatile compounds were correlated with enzyme activity and the oxidation value of dry-cured mutton ham during processing. Practical applications Xinjiang dry-cured mutton ham has an intense and a long-lasting aroma. Understanding the mechanism of aroma formation related to lipid oxidation could help us to improve the product quality and optimize the duration of processing. Therefore, the present work identified the characteristic flavor compounds and provided the changing regularity of these compounds at various stages to facilitate the generation of them. CONFLICT OF INTEREST The authors have declared no conflicts of interest for this article. Citing Literature Volume43, Issue11November 2019e14199 RelatedInformation