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New Cause of Spoilage in S an D aniele Dry Cured Ham
Author(s) -
Comi Giuseppe,
Manzano Marisa,
Brichese Romina,
Iacumin Lucilla
Publication year - 2014
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12122
Subject(s) - food spoilage , food science , chemistry , odor , relative humidity , penicillium , acetic acid , ripening , mold , horticulture , bacteria , biology , botany , biochemistry , organic chemistry , genetics , physics , thermodynamics
Abstract The aim of this work was to investigate the microorganisms and their metabolites that caused the off‐flavour and off‐odor in a lot of S an D aniele dry cured ham. The defect was observed using the “needle probing” technique, and the products affected by this defect have been classified in the lowest quality category and have been removed from the S an D aniele dry cured ham P rotected D enomination of O rigin system. A group of molds including Penicillium chrysogenum , P . viridicatum , P . auriantiogriseum , P . nalgiovense and A spergillus candidus grew on the aitchbone and produced volatile nitrogen and acetic acid, resulting in the ammoniac and vinegar odor of the hams. This is the first description of this type of defect at the level of the aitchbone. Practical Application The growth of molds on the aitchbone can spoil the S an D aniele dry cured hams. The molds grew because of the high relative humidity in the ripening room (>80%). The control of the relative humidity (<70%) can eliminate the mold growth and consequently the spoilage.