DOCSLIB.ORG

Aroma-Active Compounds in Jinhua Ham Produced with Different Fermentation Periods

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Aroma-Active Compounds in Jinhua Ham Produced with Different Fermentation Periods Molecules 2014, 19, 19097-19113; doi:10.3390/molecules191119097 OPEN ACCESS molecules ISSN 1420-3049 www.mdpi.com/journal/molecules Article Aroma-Active Compounds in Jinhua Ham Produced With Different Fermentation Periods Xiao-Sheng Liu, Jian-Bin Liu, Zheng-Mao Yang, Huan-Lu Song *, Ye Liu and Ting-Ting Zou Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China; E-Mails: [email protected] (X.-S.L.); [email protected] (J.-B.L.); [email protected] (Z.-M.Y.); [email protected] (Y.L.); [email protected] (T.-T.Z.) * Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel./Fax: +86-10-6898-4025. External Editor: Derek J. McPhee Received: 12 September 2014; in revised form: 21 October 2014 / Accepted: 5 November 2014 / Published: 19 November 2014 Abstract: The aroma-active compounds in Jinhua ham processed and stored for 9, 12, 15 and 18 months were extracted by dynamic headspace sampling (DHS) and solvent-assisted flavor evaporation (SAFE) and analyzed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS). In GC-O-MS, volatile compounds were identified based on their mass spectrum, linear retention index (LRI), odor properties, or reference compound comparisons. The results showed that a total number of 81 aroma-active compounds were identified by GC-O-MS. Among them, acids (such as acetic acid, butanoic acid and 3-methylbutanoic acid), saturated aldehydes (such as hexanal, heptanal, octanal and 3-methylbutanal), benzene derivatives (such as benzeneacetic acid), ester and lactone (such as γ-nonalactone and γ-decalactone) were identified as critical compounds in Jinhua ham aroma. The results also indicated that the type and content of the odorants increased significantly with the duration of the fermentation period. Keywords: Jinhua ham; aroma-active compounds; GC-O-MS; DHS; SAFE Molecules 2014, 19 19098 1. Introduction Dry-cured ham is generally classified based on the origin. In particular, the three main forms from southern China, southern or central Europe and the southeastern United States, have many differences in their sensory properties [1]. Jinhua ham, Parma ham, Iberian ham and the American ham are their best known representatives [2–5]. In China, Jinhua ham, along with “Xuanwei ham” and “Rugao ham”, are well known as the “three hams”. The traditional processing technology for making Jinhua ham is composed of multiple steps, including raw material selection, salting, soaking and washing, sun drying and shaping, fermentation, ripening, post-ripening, grading and storage [6]. The unique flavor of Jinhua ham is appreciated by consumers all over the world. Nowadays, ham quality is graded by its aroma intensity and persistence on the bamboo stick, but different processing technologies can make a great difference in the flavor quality of ham. Therefore, the control of ham flavor formation during processing is very important for ham grading, so comprehensive research of Jinhua ham flavor is crucial for better ham quality and the establishment of a national traditional meat products standard. In the fermentation process, relevant chemical and biological reactions take place in the muscle of Jinhua ham, such as lipid degradation and oxidation, Maillard reactions, Strecker degradation, etc., resulting in the special ham flavor [7]. Many exploration methods and technologies have been used to analyze the odorants in Jinhua ham, including dynamic headspace sampling (DHS) [8], purge-and-trap (P&T) [9], solid phase microextraction (SPME) [10], but to our knowledge, there are few studies on the identification of variations of key odorants of Jinhua ham at different fermentation stages, compared to that of Western dry-cured hams such as Parma and Iberian ham [11–16]. The objective of this study was to identify and characterize the aroma-active compounds of Jinhua ham under different processing times and operation conditions by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), aided by both dynamic headspace dilution analysis (DHDA) and aroma extract dilution analysis (AEDA) techniques. 2. Results and Discussion 2.1. Aroma-Active Compounds A total of 81 aroma-active compounds of Jinhua ham in different processing time were identified by DHS-GC-O-MS and SAFE-GC-O-MS. The compounds included 15 saturated and unsaturated aldehydes (Figure 1), 11 ketones (Figure 2), 12 alcohols (Figure 2), 11 acids (Figure 3), 11 esters and lactones (Figure 3), five sulfides (Figure 4), seven benzene derivatives compounds (Figure 4), three pyrazines and six others (Figure 4). 2.2. Key Aroma-Active Compounds by Dynamic Headspace Dilution Analysis (DHDA) Sixty-seven compounds were identified as odorants by DHS-GC-O-MS (Table 1) and eight compounds remained unknown. Among the identified compounds, 3-methylbutanoic acid (odor: sour and sweaty), 2-acetyl-1-pyrroline (odor: popcorn), trimethylamine (odor: fishy) and γ-nonalactone (odor: peachy and sweet) had average FD factors over one hundred (where Average FD factor = Sum of the FD factors in one compound of 18, 15, 12 and 9 months ham/4). Seven other identified compounds: Molecules 2014, 19 19099 acetic acid (odor: sour), hexanal (odor: cut-grass), 2,6-dimethylpyrazine (odor: toast and nutty), butanoic acid (odor: cheesy), methional (odor: cooked potato), γ-decalactone (odor: peachy and burnt sugar) and 1-nonen-3-one (odor: mushroom) had average FD factors ≥ 50. Figure 1. Structures of the saturated and unsaturated aldehydes in Jinhua ham. Figure 2. Structures of the ketones and alcohols in Jinhua ham. Figure 3. Structures of the acids, esters and lactones in Jinhua ham. Molecules 2014, 19 19100 Figure 4. Structures of the sulfides, benzene series compounds, pyrazines and other compounds in Jinhua ham. Table 1. Aroma-active compounds in Jinhua ham by DHS. R.I. c FD f Nr a Compound Name b Identification d Odor Property e R.I.(DB-5ms) R.I.(DB-WAX) 18 15 12 9 c 38 methanthiol - 627 RI,O rotten egg 25 125 1 - 76 trimethylamine 503 848 RI,O,MS fishy 125 125 125 25 50 ethyl acetate 610 877 RI,O,MS,STD fruity/sweet 25 25 1 - 2 3-methylbutanal 638 927 RI,O,MS chocolate/malty 25 125 5 1 27 ethanol - 941 RI,O,MS,STD alcohol 1 1 - - 77 triethylamine 677 970 RI,O,MS fishy 25 25 - - 17 2-pentanone - 971 RI,O,MS fruity 5 25 - - 3 pentanal 700 984 RI,O,MS fermented/yoghourt 25 5 5 - 54 2-methyl-butanoic acid ethyl ester 850 1051 RI,O,MS fruity/sweet 25 5 5 1 51 acetic acid butyl ester 812 1059 RI,O green/fruity 5 5 - - 18 2-methyl-3-pentanone - 1068 RI,O,MS mint 25 5 - - 61 disulfide, dimethyl 750 1079 RI,O,MS cooked cabbage/onion 25 25 1 1 4 hexanal 803 1094 RI,O,MS,STD cut-grass 125 125 25 5 32 1-methoxy-2-propanol - 1137 RI,O,MS plastic 1 1 1 1 33 1-penten-3-ol 688 1164 RI,O,MS,STD buttery/grassy/green 5 1 - - unknown - 1179 RI,O,MS popcorn 5 25 - - 5 heptanal 905 1183 RI,O,MS oily/green 25 5 1 - 78 D-limonene 1028 1191 RI,O,MS,STD sweet /orange 5 25 5 - 79 pyridine 757 1193 RI,O,MS spicy 1 1 1 1 unknown - 1199 O cooked potato 25 125 1 - 30 3-methyl-1-butanol - 1201 RI,O,MS fermented/oily/fruity 5 - - - 80 2-pentylfuran 995 1231 RI,O,MS,STD fruity/green 5 5 - - 52 hexanoic acid ethyl ester 1000 1232 RI,O,MS fruity/apple - - 5 1 28 1-pentanol 760 1250 RI,O,MS green 1 5 - 1 10 (E)-2-hexenal 855 - RI,O,MS green/fatty 5 5 - - unknown - 1270 O popcorn 125 125 5 - 6 octanal 1009 1287 RI,O,MS fatty 5 5 1 1 22 3-octen-2-one 1045 1285 RI,O,MS fatty/nutty/spicy 25 125 - - Molecules 2014, 19 19101 Table 1. Cont. R.I. c FD f Nr a Compound Name b Identification d Odor Property e R.I.(DB-5ms) R.I.(DB-WAX) 18 15 12 9 c 20 3-hydroxy-2-butanone 722 1286 RI,O,MS buttery/green 5 5 1 - 21 1-octen-3-one 980 1297 RI,O,MS,STD mushroom 125 125 5 5 19 1-hydroxy-2-propanone 680 1307 RI,O,MS nutty/bitter - - 1 5 11 (E)-2-heptenal 961 1317 RI,O,MS,STD fatty/fruity 25 25 - - 81 2-acetyl-1-pyrroline 912 1339 RI,O,STD popcorn 625 125 125 25 unknown - 1345 O fishy 25 25 - - 73 2,6-dimethylpyrazine 919 1337 RI,O,MS,STD toast/nutty 125 125 25 5 63 dimethyl trisulfide - 1380 RI,O,MS garlic/cooked cabbage 125 25 5 - 74 trimethylpyrazine 1006 1395 RI,O,MS,STD nutty/chocolate 25 5 1 1 23 1-nonen-3-one - 1404 RI,O,MS mushroom 25 5 1 - 7 nonanal 1102 1408 RI,O,MS green/fatty/soapy 25 1 5 - 36 3,5-octadien-2-ol - 1408 RI,O,MS green 1 - - - 12 (E)-2-octenal 1064 1425 RI,O,MS fatty 25 5 - - 75 tetramethylpyrazine 1084 - RI,O,MS,STD nutty 1 - - 1 34 1-octen-3-ol 986 1445 RI,O,MS mushroom 5 25 25 25 39 acetic acid 658 1446 RI,O,MS,STD sour 125 125 25 25 9 methional 906 1450 RI,O cooked potato 125 125 25 - 8 furfural - 1453 RI,O,STD sweet popcorn/wood 125 25 - - 26 camphor 1145 1503 RI,O,MS camphor 5 1 1 - 47 2-methylpropanoic acid 828 1550 RI,O,MS sock/stinky 25 125 1 1 66 benzaldehyde 969 1515 RI,O,MS almond 5 5 - - 24 (E,E)-3,5-octadien-2-one 1091 1520 RI,O,MS fatty 5 - 1 - 40 propanoic acid 718 1556 RI,O,MS sour 25 25 - - unknown - 1559 O chocolate 25 1 1 - 37 2,3-butanediol 783 1581 RI,O,MS fruity/creamy/oily - - 5 25 14 (E,Z)-2,6-nonadienal - 1586 RI,O cucumber 1 1 1 - 35 (E)-2-octen-1-ol - 1607 RI,O,MS mushroom - 5 - - 55 butyrolactone 950 1613 RI,O,MS hay 5 25 1 - unknown - 1617 O rancid/fishy 125 125 - - 41 butanoic acid 821 1630 RI,O,MS cheesy 125 125 25 5 56 γ-pentalactone - 1632 RI,O,MS creamy 25 1 - - 53 decanoic acid, ethyl ester - 1637 RI,O,MS fruity 5 1 - 1 67 acetophenone 1078 1612 RI,O,MS flower/sweet - - 1 1 48 3-methylbutanoic acid 876 1667 RI,O,MS sour/sweat 625 625 625 125 13 (E,E)-2,4-nonadienal 1155 1703 RI,O,MS fatty/fried 5 1 - - 57 γ-hexanolactone 1062 1705 RI,O,MS hay/sweet 25 1 - - 42 pentanoic acid 911 1714 RI,O,MS meat/rancid 125 25 1 1 65 2-acetyl-2-thiazoline - 1759 RI,O popcorn 1 5 5 - 15 (E,E)-2,4-decadienal - 1812 RI,O,MS,STD fatty/fried 5 - 1 - 43 hexanoic acid 997 1833 RI,O,MS sour/rancid 5 1 - - 71 4-methylguaiacol - 1938 RI,O mushroom/smoke 25 5 - - 58 γ-nonalactone 1124 2023 RI,O peachy/sweet 125 125 125 25 72 p-cresol - 2031 RI,O fecal 125 25 25 1 Molecules 2014, 19 19102 Table 1.
Load more

Recommended publications
  • Contemporary Asian Is Hot in Singapore's Dining Scene
    Contemporary Asian is hot in Singapore's dining scene Chef Alvin Leung, who is behind the three-Michelin-star Bo Innovation in Hong Kong, took 10 years to open Forbidden Duck, his first eatery in Singapore. It opened last Thursday. ST PHOTO: NG SOR LUAN Celebrity chef Alvin Leung's Forbidden Duck and MasterChef Woo Wai Leong's Restaurant Ibid are among the many Asian and modern Chinese restaurants popping up in Singapore. The Sunday Times checks them out PUBLISHED: MAY 6, 2018, 5:00 AM SGT ... Eunice Quek Asian is the flavour of the month, with the opening of a slew of new restaurants - many of which are best described as modern Chinese. High-profile ones include Madame Fan in Beach Road and Forbidden Duck by celebrity chef Alvin Leung at Marina Bay Link Mall. Local chefs are also paying homage to their roots - with MasterChef Asia winner Woo Wai Leong's Restaurant Ibid in North Canal Road and Circa 1912 by food consultant and chef David Yip. All these add to the more than 20 new restaurants and casual eateries which have opened since last month. And more are in the pipeline. There has also been a spate of brands from overseas opening here, including Took Lae Dee from Thailand and one-Michelin-starred Qi - House of Sichuan from Hong Kong. According to information from analytics platform Handshakes and the Accounting and Corporate Regulatory Authority, 409 restaurants have opened so far this year, while 269 have closed. If the pace of restaurants opening is kept up for the rest of the year, it could well surpass last year's total of 1,084 - which itself was almost double the number in 2016.
    [Show full text]
  • Efecto Del Tiempo De Salado Sobre El Perfil De Compuestos Volátiles Y Características Organolépticas Del Lacón
    Universidad de Vigo Departamento Ingeniería Química EFECTO DEL TIEMPO DE SALADO SOBRE EL PERFIL DE COMPUESTOS VOLÁTILES Y CARACTERÍSTICAS ORGANOLÉPTICAS DEL LACÓN. INFLUENCIA DEL EMPLEO DE LEVADURAS AUTÓCTONAS MEMORIA PARA OPTAR AL GRADO DE DOCTOR PRESENTADA POR Laura Purriños Pérez Bajo la dirección de los doctores Francisco Javier Carballo García José Manuel Lorenzo Rodríguez Daniel José Franco Ruíz Ourense, 2013 Laura Purriños Pérez, Licenciada en Ciencias Químicas por la Universidad de Santiago de Compostela, presenta la Tesis Doctoral titulada “Efecto del tiempo de salado sobre el perfil de compuestos volátiles y características organolépticas del lacón. Influencia del empleo de levaduras autóctonas” como uno de los requisitos para optar al grado de Doctor por la Universidad de Vigo. En Ourense a de de 2013 La Doctoranda Fdo.: Laura Purriños Pérez Campus de Ourense Facultade de Ciencias D. Francisco Javier Carballo García, Catedrático del Departamento de Ingeniería Química del Área Tecnología de los Alimentos de la Universidad de Vigo. HACE CONSTAR: Que Dª Laura Purriños Pérez, licenciada en Ciencias Químicas, ha realizado bajo mi dirección y asesoramiento el presente trabajo titulado “Efecto del tiempo de salado sobre el perfil de compuestos volátiles y características organolépticas del lacón. Influencia del empleo de levaduras autóctonas”, que cumple los requisitos de calidad científica necesarios para optar al grado de Doctor por la Universidad de Vigo. Y para que conste a los efectos oportunos, firmo la presente en Ourense, a de de 2013. Fdo: D. Francisco Javier Carballo García D. José Manuel Lorenzo Rodríguez, Jefe de Investigación Agroalimentaria del Centro Tecnolóxico da Carne de Galicia. HACE CONSTAR: Que Dª Laura Purriños Pérez, licenciada en Ciencias Químicas, ha realizado bajo mi dirección y asesoramiento el presente trabajo titulado “Efecto del tiempo de salado sobre el perfil de compuestos volátiles y características organolépticas del lacón.
    [Show full text]
  • BOPI Nr. 8/2020
    ROMÂNIA OFICIUL DE STAT PENTRU INVENÞII ªI MÃRCI BULETINUL OFICIAL DE PROPRIETATE INDUSTRIALÃ Secþiunea CERERI ªI BREVETE DE INVENÞIE EUROPENE CU EFECTE ÎN ROMÂNIA Nr. 8/2020 BULETIN OFICIAL DE PROPRIETATE INDUSTRIALÃ CUPRINS GENERAL Nr. 8 Prezentare BOPI ......................................................... 4 28 august 2020 Coduri normalizate OMPI, utilizate în BOPI . 5 I. CERERI DE BREVET DE INVENÞIE EUROPENE CU EFECTE ÎN ROMÂNIA . 7 Direcþia-Redacþia-Administraþia OFICIUL DE STAT PENTRU 1. Cereri de brevet de invenþie europene pentru care s-a solicitat extinderea INVENÞII ªI MÃRCI efectelor în România, publicate conform pct. II, alin. 2, din Anexa la Legea nr. 32/1997, aranjate dupã clasificarea internaþionalã ................. 9 Str. Ion Ghica, nr. 5, sector 3 telefon: 021 306 08 00 2. Cereri de brevet de invenþie europene pentru care s-a solicitat extinderea pânã la efectelor în România, publicate conform pct. II, alin. 2, din Anexa la 021.306.08.29 fax: 021 .312.38.19 Legea nr. 32/1997, aranjate în ordinea crescãtoare a numãrului de cerere . 13 e-mail: office @ osim.ro http://www.osim.ro 3. Cereri de brevet de invenþie europene pentru care s-a solicitat extinderea efectelor în România, publicate conform pct. II, alin. 2, din Anexa la Legea BUCUREªTI-ROMÂNIA nr. 32/1997, aranjate în ordine alfabeticã, dupã denumirea solicitantului . 17 II. BREVETE DE INVENÞIE EUROPENE CU EFECTE ÎN ROMÂNIA . 21 1. Brevete de invenþie europene cu efecte extinse, pentru care a fost depusã traducerea în limba românã a fasciculului brevetului european, conform pct. V, alin. 2, din Anexa la Legea nr. 32/1997 . 23 2. Brevete de invenþie europene cu efecte extinse, pentru care a fost depusã traducerea în limba românã a fasciculului brevetului european, conform pct.
    [Show full text]
  • TIER2 SITE NAME ADDRESS PROCESS M Ns Garments Printing & Embroidery
    TIER 2 MANUFACTURING SITES - Produced July 2021 TIER2 SITE NAME ADDRESS PROCESS Bangladesh Mns Garments Printing & Embroidery (Unit 2) House 305 Road 34 Hazirpukur Choydana National University Gazipur Manufacturer/Processor (A&E) American & Efird (Bd) Ltd Plot 659 & 660 93 Islampur Gazipur Manufacturer/Processor A G Dresses Ltd Ag Tower Plot 09 Block C Tongi Industrial Area Himardighi Gazipur Next Branded Component Abanti Colour Tex Ltd Plot S A 646 Shashongaon Enayetnagar Fatullah Narayanganj Manufacturer/Processor Aboni Knitwear Ltd Plot 169 171 Tetulzhora Hemayetpur Savar Dhaka 1340 Manufacturer/Processor Afrah Washing Industries Ltd Maizpara Taxi Track Area Pan - 4 Patenga Chottogram Manufacturer/Processor AKM Knit Wear Limited Holding No 14 Gedda Cornopara Ulail Savar Dhaka Next Branded Component Aleya Embroidery & Aleya Design Hose 40 Plot 808 Iqbal Bhaban Dhour Nishat Nagar Turag Dhaka 1230 Manufacturer/Processor Alim Knit (Bd) Ltd Nayapara Kashimpur Gazipur 1750 Manufacturer/Processor Aman Fashions & Designs Ltd Nalam Mirzanagar Asulia Savar Manufacturer/Processor Aman Graphics & Design Ltd Nazimnagar Hemayetpur Savar Dhaka Manufacturer/Processor Aman Sweaters Ltd Rajaghat Road Rajfulbaria Savar Dhaka Manufacturer/Processor Aman Winter Wears Ltd Singair Road Hemayetpur Savar Dhaka Manufacturer/Processor Amann Bd Plot No Rs 2497-98 Tapirbari Tengra Mawna Shreepur Gazipur Next Branded Component Amantex Limited Boiragirchala Sreepur Gazipur Manufacturer/Processor Ananta Apparels Ltd - Adamjee Epz Plot 246 - 249 Adamjee Epz Narayanganj
    [Show full text]
  • Â GC-Tof-MS and GC-IMS Based Volatile Profile Characterization Of
    Food Research International 142 (2021) 110222 Contents lists available at ScienceDirect Food Research International journal homepage: www.elsevier.com/locate/foodres GC × GC-ToF-MS and GC-IMS based volatile profilecharacterization of the Chinese dry-cured hams from different regions Wenqian Li a,b,1, Yan Ping Chen b,1, Imre Blank c, Fuyang Li b, Chunbao Li a, Yuan Liu b,* a National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210000, Jiangsu, China b Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China c Zhejiang Yiming Food Co, Yiming Industrial Park, Pingyang County, Wenzhou 325400, China ARTICLE INFO ABSTRACT Keywords: Chinese dry-cured hams have unique aroma characteristics appreciated by local consumers. The volatile organic Dry-cured hams compounds (VOCs) of six selected Chinese dry-cured hams (Mianning, Nuodeng, Saba, Sanchuan, Wanhua, and Volatile organic compounds Xuanen) were analyzed by solvent assisted flavorevaporation (SAFE) combined with GC × GC-ToF-MS and head- GC×GC-ToF-MS space (HS) injection combined with GC-IMS. To visualize VOCs and differentiate samples, principal component GC-IMS analysis (PCA) and multiple factor analysis (MFA) were performed. GC × GC-ToF-MS resulted in over fivetimes Principal component analysis × Multiple factor analysis more VOCs (265) than GC-IMS (45). However, PCA and MFA indicated similar results using GC-IMS or GC GC- ToF-MS data, suggesting HS-GC-IMS as a good choice to differentiate dry-cured hams from different regions. Xuanen ham from Yunnan Province having smoky aroma was significantly different from other hams, likely due to its unique process.
    [Show full text]
  • Tier 1 Manufacturing Sites
    TIER 1 MANUFACTURING SITES - Produced January 2021 SUPPLIER NAME MANUFACTURING SITE NAME ADDRESS PRODUCT TYPE No of EMPLOYEES Albania Calzaturificio Maritan Spa George & Alex 4 Street Of Shijak Durres Apparel 100 - 500 Calzificio Eire Srl Italstyle Shpk Kombinati Tekstileve 5000 Berat Apparel 100 - 500 Extreme Sa Extreme Korca Bul 6 Deshmoret L7Nr 1 Korce Apparel 100 - 500 Bangladesh Acs Textiles (Bangladesh) Ltd Acs Textiles & Towel (Bangladesh) Tetlabo Ward 3 Parabo Narayangonj Rupgonj 1460 Home 1000 - PLUS Akh Eco Apparels Ltd Akh Eco Apparels Ltd 495 Balitha Shah Belishwer Dhamrai Dhaka 1800 Apparel 1000 - PLUS Albion Apparel Group Ltd Thianis Apparels Ltd Unit Fs Fb3 Road No2 Cepz Chittagong Apparel 1000 - PLUS Asmara International Ltd Artistic Design Ltd 232 233 Narasinghpur Savar Dhaka Ashulia Apparel 1000 - PLUS Asmara International Ltd Hameem - Creative Wash (Laundry) Nishat Nagar Tongi Gazipur Apparel 1000 - PLUS Aykroyd & Sons Ltd Taqwa Fabrics Ltd Kewa Boherarchala Gila Beradeed Sreepur Gazipur Apparel 500 - 1000 Bespoke By Ges Unip Lda Panasia Clothing Ltd Aziz Chowdhury Complex 2 Vogra Joydebpur Gazipur Apparel 1000 - PLUS Bm Fashions (Uk) Ltd Amantex Limited Boiragirchala Sreepur Gazipur Apparel 1000 - PLUS Bm Fashions (Uk) Ltd Asrotex Ltd Betjuri Naun Bazar Sreepur Gazipur Apparel 500 - 1000 Bm Fashions (Uk) Ltd Metro Knitting & Dyeing Mills Ltd (Factory-02) Charabag Ashulia Savar Dhaka Apparel 1000 - PLUS Bm Fashions (Uk) Ltd Tanzila Textile Ltd Baroipara Ashulia Savar Dhaka Apparel 1000 - PLUS Bm Fashions (Uk) Ltd Taqwa
    [Show full text]
  • The Meat of It: in China
    A Bi-Monthly Newsletter from Malabar Super Spice Co. Ltd. Nov/Dec 2012 CHECK OUT MALABAR’s full catalogue is available online. malabarsuperspice.com OUR WEBSITE! www Upcoming Events January 29 to 31, 2013 International Production THE MEAT OF IT: & Processing Expo Georgia World Congress Center Atlanta, Georgia www.ime13.org February 10 to 13, 2013 MeatExpo ‘13 The Mirage Hotel Las Vegas, Nevada www.meatxpo.org May 4 to 9, 2013 IFFA Frankfurt, Germany MEAT INDUSTRY www.iffa.com Food Industry Update IN CHINA Ready-Meals Market Commodity markets have experienced considerable price increases over the past 12-18 in Growth Mode months, and food prices are no exception. Even spices have been affected: the price of The global market for meals and meal raw nutmeg has tripled; the price of pepper has more than doubled. centres is currently worth $107bn and growing rapidly at a rate of 8.1% per Extreme weather conditions are partly to blame, but there’s a lot more to it. Chief year as consumers increasingly seek among the reasons are demographic shifts in other countries, primarily the growing convenient and added-value meal middle class in places like China & India. This month we explore the Chinese meat solutions, according to our latest industry, to get a look at what’s changing in this important part of the world. research. Chilled ready meals are now the largest market, worth $28bn globally, placing Despite its long history, the meat it firmly ahead of the global market for processing industry in China is in a pizzas and frozen ready meals.
    [Show full text]
  • Chinese Ethnic Meat Products: Continuity and Development
    Meat Science 120 (2016) 37–46 Contents lists available at ScienceDirect Meat Science journal homepage: www.elsevier.com/locate/meatsci Chinese ethnic meat products: Continuity and development Weicai Zeng a,b, Wenting Wen a,YueDenga, Yuanyuan Tian a,HonghuSuna,QunSuna,b,⁎ a Key Laboratory of Bio-resources and Eco-environment of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610065, PR China b College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, PR China article info abstract Article history: With their distinctive sensory characterizations and unique processing technologies, Chinese ethnic meat prod- Received 31 January 2016 ucts possess great potential for development and continuity in modern China's meat industry. Due to the greater Received in revised form 24 March 2016 demand for meat products and higher quality and safety concerns in economically fast growing China, the devel- Accepted 6 April 2016 opment and continuity of ethnic meat products face its own unique challenges. In this review, the classification of Available online 9 April 2016 typical ethnic products and their characteristics, and the research progress on their quality and processing tech- Keywords: nologies are discussed. The application of innovative and green technologies to improve the safety and quality of Chinese ethnic meat products ethnic meat products for greater industrialization and sustainable development is highlighted. Furthermore, the Classification strategy for promoting the production
    [Show full text]
  • Country Cured Ham Anand Mohan and Stephen Sevcech, Department of Food Science and Technology Introduction
    Country Cured Ham Anand Mohan and Stephen Sevcech, Department of Food Science and Technology Introduction Although humans have raised animals for food for centuries, there were limited preservation techniques before the modern era of technology. Most methods It is illegal involved salting, sawdust, fermentation, or other methods. One common method to sell was dry curing with or without cold smoking. Dry curing used the natural environment and salt to allow for long-term storage of the carcasses. The process uninspected of dry curing hams originated in Asia and then moved to Europe, where different home cured groups created slightly different methods to process cured meat. Each region now hams. has a distinct method to produce cured hams. The curing process creates a unique cured flavor using intentional mold growth, and this cured flavor now represents a niche market in that has led to more modern advancements in dry curing. The creation of refrigeration and the development of nitrates revolutionized curing meat so that it is now safe and effectively produced year-round and widely considered delicious. History Dry aging ham processes originated throughout Asia and Europe. These types of dry aged hams include China’s Jinhua and Yunnan hams, Italian prosciutto, Spanish Serrano and Iberian hams, and German Black Forest ham (8). Pigs were originally introduced to the U.S. by Hernando de Soto when he landed in Florida (7). The pigs left in Florida learned to live and thrive in the environment, and later pigs became a common food source for the early colonialist. The later coined “country cured” hams came about when Europeans settled in Virginia with imported pigs or possibly native pigs.
    [Show full text]
  • Factory Name Address Country Department Worker Category
    Aug-17 Version 1 Factory Name Address Country Department Worker Category Tur Tekstil Sh.Pk (Mosi Tekstil) Rruga Patos- Transport, Fier Albania Apparel Less Than 1000 Workers A.T.S. Apparels Limited 414, Kochakuri, Talirchala,Mouchak,Gazipur, Dhaka Bangladesh Apparel 1001- 5000 Workers Ama Syntex Ltd Plot No: 936 To 939, Vill: Jarun, Kashimpur,Joydebpur, Gazipur, Dhaka Bangladesh Apparel Less Than 1000 Workers Aman Tex Limited Boiragirchala, Sreepur, Gazipur, Dhaka Bangladesh Apparel 5001- 10,000 Workers Annesha Style Ltd Khejurbagan, Boro Ashulia, Savar, Dhaka Bangladesh Apparel 1001- 5000 Workers Arabi Fashion Ltd Bokran, Monipur, Mirzapur, Gazipur, Dhaka Bangladesh Apparel 1001- 5000 Workers Babylon Garments And Dresses Ltd 2-B/1, Darussalam Road, Mirpur, Dhaka Bangladesh Apparel 1001- 5000 Workers Bd Designs Private Limited Plot No: 48-49, Sector-3, Karnaphuli Epz, Chittagong Bangladesh Apparel 1001- 5000 Workers Creative Woolwear 3/B Darus Salam Road, Mirpur-1 Dhaka Bangladesh Apparel Less Than 1000 Workers Crown Fashion & Sweater Ind. Ltd. Bangladesh Apparel 1001- 5000 Workers Doreen Apparels Ltd 40-45 Dakkhin Panishail,N.K.Link Road, Gazipur Bangladesh Apparel 1001- 5000 Workers Echotex Ltd. Chandra, Palli Biddut, Kaliakoir, Gazipur, Dhaka Bangladesh Apparel 5001- 10,000 Workers Evitex Apparels Limited Shirirchala, Bhabanipur, Joydevpur, Gazipur-1704, Dhaka Bangladesh Apparel 1001- 5000 Workers Experience Clothing Co.Ltd Plot # 72,82, Depz. Ganakbari, Savar, Dhaka Bangladesh Apparel 1001- 5000 Workers Fame Sweater Ltd. 124,Darail,Shataish,Tongi Gazipur Dhaka Bangladesh Apparel 1001- 5000 Workers Far East Knitting & Dyeing Industries Ltd Chandona, Thana-Kaliakoir, Gazipur Dhaka Bangladesh Apparel 5001- 10,000 Workers Fashion Knit Garments Ltd (Pride) 4,Karnapara,Savar, Dhaka Bangladesh Apparel 1001- 5000 Workers Holiding No-100/1, Block B, Saheed Mosarraf Hossain Road, Purbo Chandora, Sofipur, Kaliakoir, Fortis Garments Ltd.
    [Show full text]
  • Analysis of Microbial Communities from Different Jinhua Ham Factories
    ANALYSIS OF MICROBIAL COMMUNITIES FROM DIFFERENT JINHUA HAM FACTORIES Qing-feng Ge1,2, Guang-hong Zhou1, Wan-gang Zhang1* 1 Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China 2 College of Food Science and Technology, Yangzhou University, Yangzhou, 225127, China *Corresponding author email: [email protected] Abstract — Microbes in different aged workshops widely investigated [3,4]. High quality of ham is could play important roles in the flavor formation attributed to the maturing process of workshop of Jinhua ham. However, microbial diversity, which results in a well-balanced microbial community structure and age related changes in community structure and diversity in the ham to different workshops are poorly understood. The produce special flavors. However, there are few microbial community structure and diversity in reports concerning the differences in the microbial Jinhua ham samples produced in different factories community structure in the ham that produced in (aged 5, 15 and 30 years) were investigated using different manufacturing places. the pyrosequencing technique. Results showed that Jinhua ham, a representative of traditional 571,703 high-quality sequences were obtained and dry-cured meat product from Zhejiang Province located in 242 genera belonging to eighteen phyla. in Eastern China, is considered as a high quality Bacterial diversity decreased with workshop age product with unique flavor as an outstanding and microbial community structure was quality parameter and major contribution to significantly different among three workshops.
    [Show full text]
  • 8361/20 LSV/IC/Rzu RELEX.1.A
    Council of the European Union Brussels, 9 July 2020 (OR. en) 8361/20 Interinstitutional File: 2020/0088 (NLE) WTO 92 AGRI 158 COASI 54 LEGISLATIVE ACTS AND OTHER INSTRUMENTS Subject: Agreement between the European Union and the Government of the People's Republic of China on cooperation on, and protection of, geographical indications 8361/20 LSV/IC/rzu RELEX.1.A EN AGREEMENT BETWEEN THE EUROPEAN UNION AND THE GOVERNMENT OF THE PEOPLE'S REPUBLIC OF CHINA ON COOPERATION ON, AND PROTECTION OF, GEOGRAPHICAL INDICATIONS EU/CN/en 1 THE EUROPEAN UNION, of the one part, and THE GOVERNMENT OF THE PEOPLE'S REPUBLIC OF CHINA, of the other part, hereinafter jointly referred to as the "Parties", CONSIDERING that the Parties agree to promote between them harmonious cooperation and the development of geographical indications as defined in Article 22(1) of the Agreement on Trade-related Aspects of Intellectual Property Rights (the "TRIPS Agreement") and to foster the trade of products carrying such geographical indications originating in the territories of the Parties; HAVE DECIDED TO CONCLUDE THIS AGREEMENT: EU/CN/en 2 ARTICLE 1 Scope of the Agreement 1. This Agreement applies to the cooperation on, and protection of, geographical indications of products which originate in the territories of the Parties. 2. The Parties agree to consider extending the scope of geographical indications covered by this Agreement after its entry into force to other product classes of geographical indications not covered by the scope of the legislation referred to in Article 2, and in particular handicrafts, by taking into account the legislative development of the Parties.
    [Show full text]