Abstract：This work analyzed the changes in the physicochemical properties and flavor characteristics of Panxian ham during natural fermentation. The main flavor components were determined based on odor activity value (OAV) and partial least squares regression (PLSR). The results showed that physicochemical properties significantly changed during fermentation (P < 0.05). Specifically, the pH and NaCl content increased significantly, while the water activity, water content and intramuscular fat content significantly decreased. The L* and b* values showed a continuous downward trend, while the a* value first decreased and then increased. As fermentation proceeded, the number and amount of flavor compounds increased from 25 to 40, and from (218.50 ± 22.14) to (1 044.49 ± 51.47) μg/kg, respectively, with aldehydes being the most diverse and abundant class. Based on OAV, 16 main flavor compounds were identified. And the PLSR model showed that 3-methyl butyraldehyde, dodecyl aldehyde, hexadecanal, (Z)-hexadec-9-enal, and gamma-nonanolactone were significantly related to the meaty and fatty aroma as well as faint scent of Panxian ham.
郑 璞，苏 伟，母 雨，母应春. 盘县火腿自然发酵过程中理化和风味特征[J]. 肉类研究, 2020, 34(9): 59-67.
ZHENG Pu, SU Wei, MU Yu, MU Yingchun. Physicochemical and Flavor Characteristics of Panxian Ham during Natural Fermentation. Meat Research, 2020, 34(9): 59-67.
2020, Vol. 34 
