Changes in Physical and Chemical Properties during Processing of Yunnan Sanchuan Ham
LI Zezhong1, CHEN Hong1, LI Shijun1, FU Xiaoping1, XUE Qiaoli2, HUANG Qichao1, HU Yongjin1,*
1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China;2. Library of Yunnan Agricultural University, Kunming 650201, China
Abstract：Yunnan Sanchuan ham was sampled at three stages of processing, including salting (0–20 d), air drying (21–80 d) and ripening (81–320 d) to determine the changes in NaCl content, moisture content, pH value, nitrite content, color (brightness value (L*), redness value (a*) and yellowess value (b*)) and free amine acid contents. The results showed that NaCl content continuously increased from 0.17% to 4.93% and moisture content decreased from 74.45% to 44.27% during the entire period (320 d). pH decreased firstly, then increased and finally decreased again to 6.11 at the salting stage, but it gradually increased at the drying and ripening stages reaching a final value of 6.65. Sodium nitrite content decreased from 0.39 to 0.14 mg/kg during the 320-day perisod, far less than the national standard limit for best quality ham (≤ 20 mg/kg). ΔL* and Δb* did not significantly change (P > 0.05) at the salting stage, nor did these together with Δb* at the drying and ripening stages. The contents of total essential amino acids, total flavor amino acids and total free amino acids increased from (33.50 ± 9.33) to (2 223.70 ± 214.12) mg/100 g and from (59.88 ± 11.70) to (2 069.01 ± 179.12) mg/100 g, and from (355.18 ± 44.05) to (4 973.06 ± 442.6) mg/100 g, respectively from 0 to 290 d. Histamine was the predominant free amino acid in Yunnan Sanchuan ham.
李泽众，陈 红，李世俊，付晓萍，薛桥丽，黄启超，胡永金. 云南三川火腿加工过程中的理化性质变化[J]. 肉类研究, 2017, 31(11): 1-6.
LI Zezhong, CHEN Hong, LI Shijun, FU Xiaoping, XUE Qiaoli, HUANG Qichao, HU Yongjin. Changes in Physical and Chemical Properties during Processing of Yunnan Sanchuan Ham. Meat Research, 2017, 31(11): 1-6.
2017, Vol. 31 
