Biochemical changes during processing of traditional Jinhua ham

被引：175

作者：

Zhou, G. H. ^{[1
]}

Zhao, G. M.

机构：

[1] Nanjing Agr Univ, Coll Food Sci & Technol, Key Lab Meat Proc & Qual Control EDU, Nanjing 210095, Peoples R China

[2] Henan Agr Univ, Zhengzhou 450002, Peoples R China

来源：

MEAT SCIENCE | 2007年 / 77卷 / 01期

关键词：

Jinhua ham; processing; proteolysis; lipolysis; flavor development;

D O I：

10.1016/j.meatsci.2007.03.028

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Jinhua ham is the most famous traditional meat product of China and one of the most famed dry-cured hams in the world. Its processing consists of six stages: green ham preparation, salting, washing and sun-drying and shaping, ripening, and post-ripening. Intense proteolysis and lipolysis occur during processing period. As a result, the content of free amino acids in final ham products is 14-16 times that of green ham, and 191 volatile compounds have been identified during processing, which make a major contribution to the flavor of Jinhua ham. (c) 2007 Elsevier Ltd. All rights reserved.

引用

页码：114 / 120

页数：7

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