Characterization by volatile compounds of microbial deep spoilage in Iberian dry-cured ham.

摘要: :  In the present study, volatile compounds of spoiled dry-cured Iberian ham with deep spoilage or “bone taint” were analyzed and correlated level microorganisms detected. Volatile extracted by a solid phase micro-extraction technique assayed gas chromatography/mass spectrometry. The hams evaluated sensorially, correlations among compounds, level, microbial counts studied. had higher concentrations hydrocarbons, alcohols, acids, esters, pyrazines, sulfur other minor than unspoiled hams. sensorial analysis showed that several most them associated Gram-positive catalase positive cocci and Enterobacteriaceae counts. Cyclic such as cyclohexanone, some ethers, pyrazines should be considered indicators to monitor incipient in elaboration this meat product.