Table of Contents Author Guidelines Submit a Manuscript
Journal of Food Quality
Volume 2017, Article ID 1701756, 6 pages
https://doi.org/10.1155/2017/1701756
Research Article

Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory Technologies

1College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
2Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
3Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
4Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China

Correspondence should be addressed to Fu Ping Zheng; nc.ude.ubtb.ht@pfgnehz and Yuan Liu; nc.ude.utjs@uil_y

Received 21 July 2017; Accepted 11 September 2017; Published 18 October 2017

Academic Editor: Jesús Lozano

Copyright © 2017 Dong Xia et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. Standardization Administration of the People's Republic of China, Product of geographical indiction—Jinhua ham GB/T 19088-2008, 2008.
  2. Standardization administration of the people's republic of China, Product of geographical indiction—Xuanwei ham GB/T 18357-2008, 2008.
  3. H. Yang, C. Ma, F. Qiao, Y. Song, and M. Du, “Lipolysis in intramuscular lipids during processing of traditional Xuanwei ham,” Meat Science, vol. 71, no. 4, pp. 670–675, 2005. View at Publisher · View at Google Scholar · View at Scopus
  4. X. L. Zhang, Research on lipoxygenase and flavor in Rugao ham [Master, thesis], Nanjing Agricultural University, Nanjing, China, 2008.
  5. N. Wu, X.-C. Wang, N.-P. Tao, and Y.-Q. Ni, “Odor profiles of hepatopancreas and gonad of Eriocheir sinensis by sensory analysis, electronic nose, and GC–MS analysis,” Fisheries Science, vol. 82, no. 3, pp. 537–547, 2016. View at Publisher · View at Google Scholar · View at Scopus
  6. D. Melucci, A. Bendini, F. Tesini et al., “Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics,” Food Chemistry, vol. 204, pp. 263–273, 2016. View at Publisher · View at Google Scholar · View at Scopus
  7. R. Dutta, E. L. Hines, J. W. Gardner, K. R. Kashwan, and M. Bhuyan, “Tea quality prediction using a tin oxide-based electronic nose: An artificial intelligence approach,” Sensors and Actuators B: Chemical, vol. 94, no. 2, pp. 228–237, 2003. View at Publisher · View at Google Scholar · View at Scopus
  8. S. Stojković, V. Grabež, M. Bjelanović et al., “Production process and quality of two different dryćured sheep hams from Western Balkan countries,” LWT- Food Science and Technology, vol. 64, no. 2, pp. 1217–1224, 2015. View at Publisher · View at Google Scholar · View at Scopus
  9. A. D. Wilson and M. Baietto, “Applications and advances in electronic-nose technologies,” Sensors, vol. 9, no. 7, pp. 5099–5148, 2009. View at Publisher · View at Google Scholar · View at Scopus
  10. C. Krantz-Rülcker, M. Stenberg, F. Winquist, and I. Lundström, “Electronic tongues for environmental monitoring based on sensor arrays and pattern recognition: A review,” Analytica Chimica Acta, vol. 426, no. 2, pp. 217–226, 2001. View at Publisher · View at Google Scholar · View at Scopus
  11. M. García, M. Aleixandre, J. Gutiérrez, and M. C. Horrillo, “Electronic nose for ham discrimination,” Sensors and Actuators B: Chemical, vol. 114, no. 1, pp. 418–422, 2006. View at Publisher · View at Google Scholar · View at Scopus
  12. M. Laureati, S. Buratti, G. Giovanelli, M. Corazzin, D. P. Lo Fiego, and E. Pagliarini, “Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams: A multi-disciplinary approach,” Meat Science, vol. 96, no. 1, pp. 288–294, 2014. View at Publisher · View at Google Scholar · View at Scopus
  13. D. L. García-González, N. Tena, R. Aparicio-Ruiz, and R. Aparicio, “Sensor responses to fat food aroma: A comprehensive study of dry-cured ham typicality,” Talanta, vol. 120, pp. 342–348, 2014. View at Publisher · View at Google Scholar · View at Scopus
  14. J. P. Santos, M. García, M. Aleixandre et al., “Electronic nose for the identification of pig feeding and ripening time in Iberian hams,” Meat Science, vol. 66, no. 3, pp. 727–732, 2004. View at Publisher · View at Google Scholar · View at Scopus
  15. Z. Fang, Evaluation of Food Sense Quality, China agricultural press, Beijing, China, 2010.
  16. S. T. Gao, Flavor and quality grade evaluation of dry cured hams in China by multiple fingerprints technology [Master, thesis], Shanghai Ocean Univeisity, Shanghai, China, 2016.
  17. V. Larrea, I. Pérez-Munuera, I. Hernando, A. Quiles, and M. A. Lluch, “Chemical and structural changes in lipids during the ripening of Teruel dry-cured ham,” Food Chemistry, vol. 102, no. 2, pp. 494–503, 2007. View at Publisher · View at Google Scholar · View at Scopus
  18. A. I. Andres, R. Cava, D. Martin, J. Ventanas, and J. Ruiz, “Lipolysis in dry-cured ham: Influence of salt content and processing conditions,” Food Chemistry, vol. 90, no. 4, pp. 523–533, 2005. View at Publisher · View at Google Scholar · View at Scopus
  19. M. Du and D. U. Ahn, “Volatile substances of Chinese traditional Jinhua ham and cantonese sausage,” Journal of Food Science, vol. 66, no. 6, pp. 827–831, 2001. View at Publisher · View at Google Scholar · View at Scopus
  20. F. Qiao and C. Ma, “The formation and change of volatile flavor compounds in the process of Xuanwei ham,” Food Research and Development, vol. 27, pp. 24–29, 2006. View at Google Scholar
  21. L. Lorido, M. Estévez, J. Ventanas, and S. Ventanas, “Comparative study between Serrano and Iberian dry-cured hams in relation to the application of high hydrostatic pressure and temporal sensory perceptions,” LWT- Food Science and Technology, vol. 64, no. 2, pp. 1234–1242, 2015. View at Publisher · View at Google Scholar · View at Scopus
  22. J. Zhang, L. Wang, Y. Liu, J. Zhu, and G. Zhou, “Changes in the volatile flavour components of Jinhua ham during the traditional ageing process,” International Journal of Food Science & Technology, vol. 41, no. 9, pp. 1033–1039, 2006. View at Publisher · View at Google Scholar · View at Scopus
  23. M. Narváez-Rivas, E. Gallardo, and M. León-Camacho, “Chemical changes in volatile aldehydes and ketones from subcutaneous fat during ripening of Iberian dry-cured ham. Prediction of the curing time,” Food Research International, vol. 55, pp. 381–390, 2014. View at Publisher · View at Google Scholar · View at Scopus
  24. X. Song, S. T. Gao, M. X. Hang et al., “Application of electronic nose on origin identification and quality grade evaluation of Jinhua and Xuanwei ham,” Food and Machinery, vol. 31, pp. 114–118, 2015. View at Google Scholar
  25. L. Yao, D. Y.-M. Ma, X. Z. Guo et al., “Identification and Classification of Jinhua Ham by Electronic Nose,” Journal of Food Science and Biotechnology, vol. 10, pp. 1051–1056, 2012. View at Google Scholar
  26. F. Toldrá and M. Flores, “The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham,” Critical Reviews in Food Science and Nutrition, vol. 38, no. 4, pp. 331–352, 1998. View at Publisher · View at Google Scholar · View at Scopus
  27. J. Ruiz, J. Ventanas, R. Cava, A. Andrés, and C. García, “Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process,” Meat Science, vol. 52, no. 1, pp. 19–27, 1999. View at Publisher · View at Google Scholar · View at Scopus
  28. M. Flores, C. C. Grimm, F. Toldrá, and A. M. Spanier, “Correlations of Sensory and Volatile Compounds of Spanish "Serrano" Dry-Cured Ham as a Function of Two Processing Times,” Journal of Agricultural and Food Chemistry, vol. 45, no. 6, pp. 2178–2186, 1997. View at Publisher · View at Google Scholar · View at Scopus