The effect of the inclusion of chestnut in pigs ifnishing diet on volatile compounds of dry-cured Celta ham was studied. Twelve hams of each type （from three different pigs ifnishing diets：concentrate （CO）, mixed ...The effect of the inclusion of chestnut in pigs ifnishing diet on volatile compounds of dry-cured Celta ham was studied. Twelve hams of each type （from three different pigs ifnishing diets：concentrate （CO）, mixed （MI） and chestnut （CH）） were used. Volatiles were extracted using a purge-and-trap method and analyzed by gas chromatography/mass spectrometry （GC/MS）. Thirty-nine volatile compounds were identified in dry-cured Celta ham samples. Most abundant volatiles in ham samples were aldehydes, which represented respectively, 53% （CO）, 51% （MI） and 46% （CH） of the total volatile composition. With the exception of 2-butenal, 2-methyl, all aldehydes were affected by feeding system. On the other hand, hydrocarbons n-alkanes were the second major group in the volatile proifle of dry-cured Celta hams and represented 28.9, 35.7 and 32.4%of the total volatile composition for CO, MI and CH groups, respectively. Ham samples from chestnut group showed a higher content of alcohols and this result could be related with the inclusion of chestnut in the ifnishing diet of pigs. Principal component analysis showed a good separation among groups. The discriminant analysis selected eight variables （butanoic acid, hexanal, octanal, nonenal （E）, decenal （E）, tetradecane, decane trimethyl and pyridine 2-methyl） and calculated two discriminating functions to predict if chestnut has been included in the ifnishing diet. Thus, it was possible to discriminate between groups fed with ifnishing diets containing chestnuts in their composition （mixed and chestnut group）.展开更多
Dry-cured ham can become infested with pests during the curing and ag-ing process, which not only damages the ham quality, but also causes economic loss. The advance of study on the effects of ham pests on the ham qua...Dry-cured ham can become infested with pests during the curing and ag-ing process, which not only damages the ham quality, but also causes economic loss. The advance of study on the effects of ham pests on the ham quality, the main species and distributions of ham pests in process of dry-cured ham were intro-duced in this article.展开更多
Yeasts play a critical role in the flavor formation of dry-cured ham.In this study,41 yeast isolates from the dry-cured ham at different processing stages were evaluated for their technological properties.Debaryomyces...Yeasts play a critical role in the flavor formation of dry-cured ham.In this study,41 yeast isolates from the dry-cured ham at different processing stages were evaluated for their technological properties.Debaryomyces hansenii was the most dominant yeast and has been detected at each phase of dry-cured ham,followed by Candida zeylanoides which was mainly detected in salting phase.Yarrowia bubula and Yarrowia alimentaria were found at the first two-phase of dry-cured ham.All isolates of yeast showed enzymatic activities against milk protein and tributyrin,while only 4 strains displayed proteolytic activity on meat protein.Yeast strains were grown in a meat model medium and volatile compounds were identified.The result showed that inoculated yeast strains could promote the production of volatiles and there were significant differences among strains.D.hansenii S25 showed the highest production of volatile compounds,followed by the strain C.zeylanoides C4.D.hansenii S25 was the highest producer of alcohols showing the highest production of benzeneethanol and 3-(methylthio)-1-propanol.Based on OAV and PLS analysis,D.hansenii S25 was strongly correlated with overall flavor and key volatile compounds of dry-cured ham,which could be selected as potential starter cultures.展开更多
The curing of meat is a conservation technique widely used since ancient times to prolong shelf-life. It consists in exposing meat to a mixture of sodium chloride and nitrate/nitrite. Sodium chloride affects the flavo...The curing of meat is a conservation technique widely used since ancient times to prolong shelf-life. It consists in exposing meat to a mixture of sodium chloride and nitrate/nitrite. Sodium chloride affects the flavor, texture and shelf-life of meat products. Animal fat mainly affects the flavor and texture, and nitrate and nitrite affect the color and flavor, and give cured meat products their typical aroma. Excessive intake of sodium has been linked to arterial hypertension and increased risk of cardiovascular diseases. Excessive intakes of saturated fatty acids in pork fat, and also of nitrite, have been identified as factors promoting some cancers. There is consequently an increasing consumer demand to reduce these ingredients in processed meat and so develop healthier cured meat products. This paper reviews how and to what extent sodium, animal fat rich in saturated fatty acids, and nitrite contents can be reduced in the production of dry-cured hams and dry-fermented sausages.展开更多
Dry-cured meat products are considerably popular around the world due to unique flavor.Proteolysis is one of the enzymatic reactions from which flavor substances are derived,which is affected by endogenous proteases.T...Dry-cured meat products are considerably popular around the world due to unique flavor.Proteolysis is one of the enzymatic reactions from which flavor substances are derived,which is affected by endogenous proteases.The purpose aimed to reveal the potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa in this paper.The dynamic changes of endogenous proteases activity,free amino acids,and volatiles during dry-cured pork coppa processing were characterized.The results showed that 5 kinds of free amino acids,Glu,Lys,Val,Ala,and Leu,were identified as significant contributors to taste.Meanwhile,key volatiles,such as hexanal,nonanal,octanal,benzaldehyde,3-methyl butanoic acid,2-methyl propanoic acid,and ethyl octanoate,greatly contributed to the flavor characteristics of dry-cured pork coppa.Further partial correlation analysis was performed to better elucidate the relationship among parameters.The results revealed that close relationship between endogenous proteases and key substances.RAP not only significantly affected the accumulation of key active-amino acids,but also affected the accumulation of ethyl octanoate,2,3-pentanedione,and 2,3-octanedione by regulating the accumulation of octanoic acid and Leu.In addition,cathepsin B and D,DPP II,DPP IV and RAP notably affected accumulation of hexanal.展开更多
The rate of flavor release in the mouth from traditional dry-cured pork was evaluated in this study.It was hypothesized that a slow steady release of flavor would occur on chewing and hydration.To test this,high salt ...The rate of flavor release in the mouth from traditional dry-cured pork was evaluated in this study.It was hypothesized that a slow steady release of flavor would occur on chewing and hydration.To test this,high salt dry-cured pork was chewed and held in oral cavity without swallowing for 4 different chewing stages(B,NC_(30),C_(30),EC).Saliva and food bolus from 16 healthy subjects were collected during oral processing,and analyzed for saliva flow rate,total saliva protein content,saliva pH,conductivity,saliva and sodium,and taste components.Results show that oral processing behavior and salivary release have important effects on flavor release of dry-cured pork.Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)analysis showed that oral processing has a certain effect on the protein composition and concentration in saliva.This study suggests that the interaction between food and saliva that accompanies chewing can lead to significant changes in sensory perception during oral processing.展开更多
To investigate the mechanism of yeast inoculation on aroma improvement of Jinhua ham,microbial succession,myofibrillar protein hydrolysis,enzyme activities,amino acid metabolism,volatile compound evolutions,sensory at...To investigate the mechanism of yeast inoculation on aroma improvement of Jinhua ham,microbial succession,myofibrillar protein hydrolysis,enzyme activities,amino acid metabolism,volatile compound evolutions,sensory attributes,and the relationship between key volatiles and sensory attributes were investigated during the processing of Jinhua ham with the inoculation of Rhodotorula mucilaginosa AUMC 9298(RM),Candida parapsilosis d70a(CP)or Pichia kudriavzevii XS-5(PK),respectively,while ham samples without any inoculation were defined as the control group(CK).The inoculation of RM,C P,and PK significantly increased the counts of fungal communities,and the fungal counts of the final products after dry-ripening for 40 days reached 6.65,6.33,7.35,and 7.55(lg(CFU/g))in CK,PK,RM,and CP groups,respectively;the treatment of RM showed the highest sensory scores in meaty aroma,nutty aroma,and overall acceptance among these groups.The treatment of Rm showed the highest capability to degrade myosin and actin.The total contents of free amino acids increased significantly from 2565.89 mg/100 g of PK to 3141.46 mg/100 g of RM and 2714.76 mg/100 g of CP in the final products(P<0.05),and the most release of free amino acids was observed in Rm among these groups.The activities of keto acid decarboxylase,aromatic and branched chain aminotransferase,and branched chain amino acid dehydrogenase in Rm were significantly higher than those of CP and PK,which contributed to the metabolism of aromatic and branched chain amino acids.Gas chromatography-mass spectrometry and multivariate statistics demonstrated that benzaldehyde,3-methylbutanal,2,5-dimethylpyrazine,and 2,6-dimethylpyrazine were responsible for the improvement of overall acceptance of Jinhua ham with RM inoculation.展开更多
Nature fermented dry-cured hams may be contaminated by ochratoxin A(OTA)due to the colonization of OTA-producing fungi.Yeast plays essential roles in the formation of the special flavor of ham as well as the potential...Nature fermented dry-cured hams may be contaminated by ochratoxin A(OTA)due to the colonization of OTA-producing fungi.Yeast plays essential roles in the formation of the special flavor of ham as well as the potential to retard OTA biosynthesis.In this study,the yeast diversity of Panxian hams fermented from 1 year to 2 years was investigated,revealing a total of 9 yeast genera.The dominant genus switched from Debaryomyces hansenii to Yamadazyma triangularis,while the yeast diversity increased with the prolongation of the fermentation period.Notably,Yarrawia lipolitica GZPX-3Y-1 was identified as a biocontrol yeast strain that can effectively inhibit the OTA biosynthesis up to 82%in OTA-producing modeling media and 55%in ham media when cocultivated with a previously identified OTA producing fungi from Panxian ham,specifically Aspergillus niger A-8.The double-plate methods experiment unveiled that Y.lipolitica GZPX-3Y-1 can only inhibit the growth of A.niger A-8 under the anoxic conditions.Characteristics of Y.lipolitica GZPX-3Y-1 were explored,showing its ability to grow at wide range of temperature(18-33℃)and pH levels(pH 3-12).Additionally,it exhibited tolerance to high salt conditions(8%)and demonstrated lipolysis ability without hemolytic ability.These findings indicate the great potential of Y.lipolitica GZPX-3Y-1 to be applied in the fermentation of Panxian ham as a biocontrol strain.展开更多
To regulate the sodium chloride content in Jinhua ham,the impact of NaCl on the activity and conformation of cathepsin B was investigated using spectroscopy and computational methods.The results showed that the activi...To regulate the sodium chloride content in Jinhua ham,the impact of NaCl on the activity and conformation of cathepsin B was investigated using spectroscopy and computational methods.The results showed that the activity of cathepsin B decreased with an increase in Na^(+)cation content and temperature.Additionally,decreasedα-helix content and increasedβ-sheet content were observed.The increase in sulfhydryl group content was attributed to the breaking of original disulfide bonds in the molecular structure or the release of embedded groups.Furthermore,the surface hydrophobicity gradually declined,which was consistent with the analysis of endogenous fluorescence spectroscopy.At the molecular level,the number of hydrogen bonds formed in NaCl-treated samples decreased,and the interactions between the hydrogen bonding were less powerful,which caused instability in the binding of the protein and substrate.The conformation of cathepsin B accurately characterized its activity,and the structural changes had a macroscopic effect on the decrease in protease activity.展开更多
Fault attacks have emerged as an increasingly effective approach for integrated circuit security attacks due to their short execution time and minimal data requirement.However,the lack of a unified leakage model remai...Fault attacks have emerged as an increasingly effective approach for integrated circuit security attacks due to their short execution time and minimal data requirement.However,the lack of a unified leakage model remains a critical challenge,as existing methods often rely on algorithm-specific details or prior knowledge of plaintexts and intermediate values.This paper proposes the Fault Probability Model based on Hamming Weight(FPHW)to address this.This novel statistical framework quantifies fault attacks by solely analyzing the statistical response of the target device,eliminating the need for attack algorithm details or implementation specifics.Building on this model,a Fault Injection Attack method based on Mutual Information(FPMIA)is introduced,which recovers keys by leveraging the mutual information between measured fault probability traces and simulated leakage derived from Hamming weight,reducing data requirements by at least 44%compared to the existing Mutual Information Analysis method while achieving a high correlation coefficient of 0.9403 between measured and modeled fault probabilities.Experimental validation on an AES-128 implementation via a Microcontroller Unit demonstrates that FPHW accurately captures the data dependence of fault probability and FPMIA achieves efficient key recovery with robust noise tolerance,establishing a unified and efficient framework that surpasses traditional methods in terms of generality,data efficiency,and practical applicability.展开更多
基金financially supported by the Spanish Ministry of Science and Innovation(AGL2008-05274-C02-01/ALI)
文摘The effect of the inclusion of chestnut in pigs ifnishing diet on volatile compounds of dry-cured Celta ham was studied. Twelve hams of each type （from three different pigs ifnishing diets：concentrate （CO）, mixed （MI） and chestnut （CH）） were used. Volatiles were extracted using a purge-and-trap method and analyzed by gas chromatography/mass spectrometry （GC/MS）. Thirty-nine volatile compounds were identified in dry-cured Celta ham samples. Most abundant volatiles in ham samples were aldehydes, which represented respectively, 53% （CO）, 51% （MI） and 46% （CH） of the total volatile composition. With the exception of 2-butenal, 2-methyl, all aldehydes were affected by feeding system. On the other hand, hydrocarbons n-alkanes were the second major group in the volatile proifle of dry-cured Celta hams and represented 28.9, 35.7 and 32.4%of the total volatile composition for CO, MI and CH groups, respectively. Ham samples from chestnut group showed a higher content of alcohols and this result could be related with the inclusion of chestnut in the ifnishing diet of pigs. Principal component analysis showed a good separation among groups. The discriminant analysis selected eight variables （butanoic acid, hexanal, octanal, nonenal （E）, decenal （E）, tetradecane, decane trimethyl and pyridine 2-methyl） and calculated two discriminating functions to predict if chestnut has been included in the ifnishing diet. Thus, it was possible to discriminate between groups fed with ifnishing diets containing chestnuts in their composition （mixed and chestnut group）.
基金Supported by the Special Fund for Agro-Scientific Research in the Public Interest(201303082)the Special Fund for the Agriculture Research System of Swine Industry of Yunnan Province(2014KJTX007)the Program of Science and Technology Cooperation of Colleges in Yunnan Province(2006YX10)~~
文摘Dry-cured ham can become infested with pests during the curing and ag-ing process, which not only damages the ham quality, but also causes economic loss. The advance of study on the effects of ham pests on the ham quality, the main species and distributions of ham pests in process of dry-cured ham were intro-duced in this article.
基金the financial support of Guizhou Province Science and Technology Plan Project(QKHZC[2020]1Y152)the Guizhou High-level Innovative Talent Training Project(Qianke Cooperation Platform Talent number[2016]5662)Guizhou Science and Technology Innovation Talent Team of Ecological Characteristic Meat Products(QKHPTRC[2020]5004).
文摘Yeasts play a critical role in the flavor formation of dry-cured ham.In this study,41 yeast isolates from the dry-cured ham at different processing stages were evaluated for their technological properties.Debaryomyces hansenii was the most dominant yeast and has been detected at each phase of dry-cured ham,followed by Candida zeylanoides which was mainly detected in salting phase.Yarrowia bubula and Yarrowia alimentaria were found at the first two-phase of dry-cured ham.All isolates of yeast showed enzymatic activities against milk protein and tributyrin,while only 4 strains displayed proteolytic activity on meat protein.Yeast strains were grown in a meat model medium and volatile compounds were identified.The result showed that inoculated yeast strains could promote the production of volatiles and there were significant differences among strains.D.hansenii S25 showed the highest production of volatile compounds,followed by the strain C.zeylanoides C4.D.hansenii S25 was the highest producer of alcohols showing the highest production of benzeneethanol and 3-(methylthio)-1-propanol.Based on OAV and PLS analysis,D.hansenii S25 was strongly correlated with overall flavor and key volatile compounds of dry-cured ham,which could be selected as potential starter cultures.
文摘The curing of meat is a conservation technique widely used since ancient times to prolong shelf-life. It consists in exposing meat to a mixture of sodium chloride and nitrate/nitrite. Sodium chloride affects the flavor, texture and shelf-life of meat products. Animal fat mainly affects the flavor and texture, and nitrate and nitrite affect the color and flavor, and give cured meat products their typical aroma. Excessive intake of sodium has been linked to arterial hypertension and increased risk of cardiovascular diseases. Excessive intakes of saturated fatty acids in pork fat, and also of nitrite, have been identified as factors promoting some cancers. There is consequently an increasing consumer demand to reduce these ingredients in processed meat and so develop healthier cured meat products. This paper reviews how and to what extent sodium, animal fat rich in saturated fatty acids, and nitrite contents can be reduced in the production of dry-cured hams and dry-fermented sausages.
基金financially supported by the National Natural Science Foundation of China(32001728,32172248)the Taishan Industrial Experts Program+1 种基金the Guizhou High-level Innovative Talent Training Project(Qianke Cooperation Platform Talent number[2016]5662)Guizhou Science and Technology Innovation Talent Team of Ecological Characteristic Meat Products.(QKHPTRC[2020]5004)。
文摘Dry-cured meat products are considerably popular around the world due to unique flavor.Proteolysis is one of the enzymatic reactions from which flavor substances are derived,which is affected by endogenous proteases.The purpose aimed to reveal the potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa in this paper.The dynamic changes of endogenous proteases activity,free amino acids,and volatiles during dry-cured pork coppa processing were characterized.The results showed that 5 kinds of free amino acids,Glu,Lys,Val,Ala,and Leu,were identified as significant contributors to taste.Meanwhile,key volatiles,such as hexanal,nonanal,octanal,benzaldehyde,3-methyl butanoic acid,2-methyl propanoic acid,and ethyl octanoate,greatly contributed to the flavor characteristics of dry-cured pork coppa.Further partial correlation analysis was performed to better elucidate the relationship among parameters.The results revealed that close relationship between endogenous proteases and key substances.RAP not only significantly affected the accumulation of key active-amino acids,but also affected the accumulation of ethyl octanoate,2,3-pentanedione,and 2,3-octanedione by regulating the accumulation of octanoic acid and Leu.In addition,cathepsin B and D,DPP II,DPP IV and RAP notably affected accumulation of hexanal.
基金supported by “Hunan Natural Science Foundation Program of China” (Project No. 2019JJ50450)“Project support of Hunan Province Agricultural Industry Technology system (2019-105)” funded by the Hunan Provincial Science &Technology Department, China
文摘The rate of flavor release in the mouth from traditional dry-cured pork was evaluated in this study.It was hypothesized that a slow steady release of flavor would occur on chewing and hydration.To test this,high salt dry-cured pork was chewed and held in oral cavity without swallowing for 4 different chewing stages(B,NC_(30),C_(30),EC).Saliva and food bolus from 16 healthy subjects were collected during oral processing,and analyzed for saliva flow rate,total saliva protein content,saliva pH,conductivity,saliva and sodium,and taste components.Results show that oral processing behavior and salivary release have important effects on flavor release of dry-cured pork.Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)analysis showed that oral processing has a certain effect on the protein composition and concentration in saliva.This study suggests that the interaction between food and saliva that accompanies chewing can lead to significant changes in sensory perception during oral processing.
基金supported by National Natural Science foundation of China(32472252)Zhejiang Provincial Natural Science foundation(LR25C200003)+4 种基金National Key research and Development Program of China(2021YFD2100104)Modern agricultural Technical foundation of China(CARS-42-25)open Project of China food flavor and Nutrition Health Innovation Center(CFC2023a-001)Young Leading Talents program of Ningbo(2023QL034)Natural Science foundation of Ningbo(2022J086).
文摘To investigate the mechanism of yeast inoculation on aroma improvement of Jinhua ham,microbial succession,myofibrillar protein hydrolysis,enzyme activities,amino acid metabolism,volatile compound evolutions,sensory attributes,and the relationship between key volatiles and sensory attributes were investigated during the processing of Jinhua ham with the inoculation of Rhodotorula mucilaginosa AUMC 9298(RM),Candida parapsilosis d70a(CP)or Pichia kudriavzevii XS-5(PK),respectively,while ham samples without any inoculation were defined as the control group(CK).The inoculation of RM,C P,and PK significantly increased the counts of fungal communities,and the fungal counts of the final products after dry-ripening for 40 days reached 6.65,6.33,7.35,and 7.55(lg(CFU/g))in CK,PK,RM,and CP groups,respectively;the treatment of RM showed the highest sensory scores in meaty aroma,nutty aroma,and overall acceptance among these groups.The treatment of Rm showed the highest capability to degrade myosin and actin.The total contents of free amino acids increased significantly from 2565.89 mg/100 g of PK to 3141.46 mg/100 g of RM and 2714.76 mg/100 g of CP in the final products(P<0.05),and the most release of free amino acids was observed in Rm among these groups.The activities of keto acid decarboxylase,aromatic and branched chain aminotransferase,and branched chain amino acid dehydrogenase in Rm were significantly higher than those of CP and PK,which contributed to the metabolism of aromatic and branched chain amino acids.Gas chromatography-mass spectrometry and multivariate statistics demonstrated that benzaldehyde,3-methylbutanal,2,5-dimethylpyrazine,and 2,6-dimethylpyrazine were responsible for the improvement of overall acceptance of Jinhua ham with RM inoculation.
基金supported by National Natural Science Foundation of China(32160607)the Basic Scientific Research Program from Guizhou Science and Technology Agency(Qian Ke He Ji Chu-ZK[2021]176).
文摘Nature fermented dry-cured hams may be contaminated by ochratoxin A(OTA)due to the colonization of OTA-producing fungi.Yeast plays essential roles in the formation of the special flavor of ham as well as the potential to retard OTA biosynthesis.In this study,the yeast diversity of Panxian hams fermented from 1 year to 2 years was investigated,revealing a total of 9 yeast genera.The dominant genus switched from Debaryomyces hansenii to Yamadazyma triangularis,while the yeast diversity increased with the prolongation of the fermentation period.Notably,Yarrawia lipolitica GZPX-3Y-1 was identified as a biocontrol yeast strain that can effectively inhibit the OTA biosynthesis up to 82%in OTA-producing modeling media and 55%in ham media when cocultivated with a previously identified OTA producing fungi from Panxian ham,specifically Aspergillus niger A-8.The double-plate methods experiment unveiled that Y.lipolitica GZPX-3Y-1 can only inhibit the growth of A.niger A-8 under the anoxic conditions.Characteristics of Y.lipolitica GZPX-3Y-1 were explored,showing its ability to grow at wide range of temperature(18-33℃)and pH levels(pH 3-12).Additionally,it exhibited tolerance to high salt conditions(8%)and demonstrated lipolysis ability without hemolytic ability.These findings indicate the great potential of Y.lipolitica GZPX-3Y-1 to be applied in the fermentation of Panxian ham as a biocontrol strain.
基金supported by the National Natural Science Foundation of China(31972097)Jiangsu Key Research and Development Plan(Modern Agriculture)(BE2020302)+1 种基金the Natural Science Foundation of the Jiangsu Higher Education Institutions of China(24KJB550003)2024 Huaiyin Institute of Technology Talent Recruitment Research Startup Fund Project(Z301B24521)。
文摘To regulate the sodium chloride content in Jinhua ham,the impact of NaCl on the activity and conformation of cathepsin B was investigated using spectroscopy and computational methods.The results showed that the activity of cathepsin B decreased with an increase in Na^(+)cation content and temperature.Additionally,decreasedα-helix content and increasedβ-sheet content were observed.The increase in sulfhydryl group content was attributed to the breaking of original disulfide bonds in the molecular structure or the release of embedded groups.Furthermore,the surface hydrophobicity gradually declined,which was consistent with the analysis of endogenous fluorescence spectroscopy.At the molecular level,the number of hydrogen bonds formed in NaCl-treated samples decreased,and the interactions between the hydrogen bonding were less powerful,which caused instability in the binding of the protein and substrate.The conformation of cathepsin B accurately characterized its activity,and the structural changes had a macroscopic effect on the decrease in protease activity.
文摘Fault attacks have emerged as an increasingly effective approach for integrated circuit security attacks due to their short execution time and minimal data requirement.However,the lack of a unified leakage model remains a critical challenge,as existing methods often rely on algorithm-specific details or prior knowledge of plaintexts and intermediate values.This paper proposes the Fault Probability Model based on Hamming Weight(FPHW)to address this.This novel statistical framework quantifies fault attacks by solely analyzing the statistical response of the target device,eliminating the need for attack algorithm details or implementation specifics.Building on this model,a Fault Injection Attack method based on Mutual Information(FPMIA)is introduced,which recovers keys by leveraging the mutual information between measured fault probability traces and simulated leakage derived from Hamming weight,reducing data requirements by at least 44%compared to the existing Mutual Information Analysis method while achieving a high correlation coefficient of 0.9403 between measured and modeled fault probabilities.Experimental validation on an AES-128 implementation via a Microcontroller Unit demonstrates that FPHW accurately captures the data dependence of fault probability and FPMIA achieves efficient key recovery with robust noise tolerance,establishing a unified and efficient framework that surpasses traditional methods in terms of generality,data efficiency,and practical applicability.
