Optimization of Processing Parameters for Curing, High-Temperature Intensified Fermentation and Ripening of
Low-Salt Dry-Cured Ham
LIU Yang, LI Hang, TANG Jing,WU Hai-zhou,LI Liang-hao, ZHANG Jian-hao,
1.National Center of Meat Quality and Safety Control, Synergetic Innovation Cener of Food Safety and Nutrition, Key Laboratory of
Food Processing and Quality Control, Nanjing 210095, China; 2.Nantong Shuanghe Food Co. Ltd., Nantong 226352, China
Abstract：Hind legs of crossbred pigs were used to produce low-salt dry-cured ham. The curing, fermentation and ripening conditions were optimized by orthogonal array design. In addition, the effect of different processing steps on lipid perioxidation and sensory quality of dry-cured ham was examined. All fermentation temperature, salt content, ripening time and proportion of KCl used to replace NaCl had a significant effect on lipid perioxidation and sensory quality of dry-cured ham (P ＜ 0.01). Of these factors, replacement proportion of NaCl by KCl and salt content were predominant. The optimal processing parameters were determined as a salt content of 6.5%, replacement of 30% NaCl by KCl, fermentation initially at 12–13 ℃ for 10 d and then at 14–18, 19–28 and 29–34 ℃ for 15 d, respectively, and ripening at 35–37 ℃ for 45 d.
2014, Vol. 28 
