Analysis of Physicochemical and Volatile Components in Smoked Dry Ham from Western Hunan Province
ZHONG Yiru1, ZHOU Hui1,2, OUYANG Zhimang1, LIU Chengguo1,*
1. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;
2. Key Laboratory of Food Science and Biotechnology of Hunan Province, Changsha 410128, China
Abstract：Quality characteristics of lean meat at different thickness of smoked dry ham from western Hunan province were investigated by measuring moisture, salt and volatile components. The results showed that 53 volatile compounds were identified from the smoked dry ham, including 29, 27 and 21 compounds at distances of 1, 2 and 3 cm away from the skin, respectively. The main volatile compounds included esters, alcohols, aldehydes, ketones, phenols and hydrocarbons.
钟昳茹，周 辉，欧阳志芒，刘成国. 湘西烟熏火腿理化与挥发性成分分析[J]. 肉类研究, 2015, 29(7): 16-19.
ZHONG Yiru, ZHOU Hui, OUYANG Zhimang, LIU Chengguo. Analysis of Physicochemical and Volatile Components in Smoked Dry Ham from Western Hunan Province. Meat Research, 2015, 29(7): 16-19.
