Impact of Packaging Methods on Physicochemical Properties, Flavor Profile, and Microbial Community in Low-Temperature Stored Mianning Ham
This study aims to determine the differences in the effects of vacuum packaging and modified atmosphere packaging on the quality, flavor, and microorganisms of Mianning ham. Vacuum packaging exhibits stronger antioxidant properties (<i>a*</i> value), while modified atmosphere packaging i...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/13/2336 |
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| author | Lin Chen Mengdie Li Yiting Song Wei Wang Jiamin Zhang Ting Bai Ling Gan Congxia Tang Lili Ji |
| author_facet | Lin Chen Mengdie Li Yiting Song Wei Wang Jiamin Zhang Ting Bai Ling Gan Congxia Tang Lili Ji |
| author_sort | Lin Chen |
| collection | DOAJ |
| description | This study aims to determine the differences in the effects of vacuum packaging and modified atmosphere packaging on the quality, flavor, and microorganisms of Mianning ham. Vacuum packaging exhibits stronger antioxidant properties (<i>a*</i> value), while modified atmosphere packaging inhibits microorganisms and delays the decline of Aw through CO<sub>2</sub>. A total of 249 volatile substances was determined in the ham, while 19 main flavor substances, such as 1-octanol, hexanal, 2-nonanone, and p-cresol, were identified. It was found that the packaging method significantly affected the contents of alcohols and hydrocarbons. At the phylum level, Firmicutes is the dominant bacterial community. At the genus level, in the vacuum packaging group, <i>Tetragenococcus</i> and <i>Carnobacterium</i> are the core contributing bacteria for flavor, while <i>Staphylococcus</i> is dominant in both packaging types and may inhibit flavor formation. |
| format | Article |
| id | doaj-art-c56e6b4ac21b4a90aae434d4c9b0c96b |
| institution | Matheson Library |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-c56e6b4ac21b4a90aae434d4c9b0c96b2025-07-11T14:40:07ZengMDPI AGFoods2304-81582025-07-011413233610.3390/foods14132336Impact of Packaging Methods on Physicochemical Properties, Flavor Profile, and Microbial Community in Low-Temperature Stored Mianning HamLin Chen0Mengdie Li1Yiting Song2Wei Wang3Jiamin Zhang4Ting Bai5Ling Gan6Congxia Tang7Lili Ji8Sichuan Key Laboratory of Meat Processing, Chengdu University, Chengdu 610106, ChinaSichuan Key Laboratory of Meat Processing, Chengdu University, Chengdu 610106, ChinaSichuan Key Laboratory of Meat Processing, Chengdu University, Chengdu 610106, ChinaSichuan Key Laboratory of Meat Processing, Chengdu University, Chengdu 610106, ChinaSichuan Key Laboratory of Meat Processing, Chengdu University, Chengdu 610106, ChinaSichuan Key Laboratory of Meat Processing, Chengdu University, Chengdu 610106, ChinaCollege of Veterinary Medicine, Southwest University, Chongqing 402460, ChinaA’ba Tuyouda Agricultural Technology Co., Ltd., A’ba 624500, ChinaSichuan Key Laboratory of Meat Processing, Chengdu University, Chengdu 610106, ChinaThis study aims to determine the differences in the effects of vacuum packaging and modified atmosphere packaging on the quality, flavor, and microorganisms of Mianning ham. Vacuum packaging exhibits stronger antioxidant properties (<i>a*</i> value), while modified atmosphere packaging inhibits microorganisms and delays the decline of Aw through CO<sub>2</sub>. A total of 249 volatile substances was determined in the ham, while 19 main flavor substances, such as 1-octanol, hexanal, 2-nonanone, and p-cresol, were identified. It was found that the packaging method significantly affected the contents of alcohols and hydrocarbons. At the phylum level, Firmicutes is the dominant bacterial community. At the genus level, in the vacuum packaging group, <i>Tetragenococcus</i> and <i>Carnobacterium</i> are the core contributing bacteria for flavor, while <i>Staphylococcus</i> is dominant in both packaging types and may inhibit flavor formation.https://www.mdpi.com/2304-8158/14/13/2336Mianning hampacking methodphysical and chemical propertiesvolatile flavor compoundsmicrobial diversity |
| spellingShingle | Lin Chen Mengdie Li Yiting Song Wei Wang Jiamin Zhang Ting Bai Ling Gan Congxia Tang Lili Ji Impact of Packaging Methods on Physicochemical Properties, Flavor Profile, and Microbial Community in Low-Temperature Stored Mianning Ham Foods Mianning ham packing method physical and chemical properties volatile flavor compounds microbial diversity |
| title | Impact of Packaging Methods on Physicochemical Properties, Flavor Profile, and Microbial Community in Low-Temperature Stored Mianning Ham |
| title_full | Impact of Packaging Methods on Physicochemical Properties, Flavor Profile, and Microbial Community in Low-Temperature Stored Mianning Ham |
| title_fullStr | Impact of Packaging Methods on Physicochemical Properties, Flavor Profile, and Microbial Community in Low-Temperature Stored Mianning Ham |
| title_full_unstemmed | Impact of Packaging Methods on Physicochemical Properties, Flavor Profile, and Microbial Community in Low-Temperature Stored Mianning Ham |
| title_short | Impact of Packaging Methods on Physicochemical Properties, Flavor Profile, and Microbial Community in Low-Temperature Stored Mianning Ham |
| title_sort | impact of packaging methods on physicochemical properties flavor profile and microbial community in low temperature stored mianning ham |
| topic | Mianning ham packing method physical and chemical properties volatile flavor compounds microbial diversity |
| url | https://www.mdpi.com/2304-8158/14/13/2336 |
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