Proximate Composition Analysis of Xuanen Ham from Hubei Province
CUI Yingying1, HE Le1,2, WANG Haibin1,2,*, XU Wei1,2, CHEN Jiwang1,2
1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;
2. Hubei Collaborative Innovation Center for Processing of Agricultural Products, Wuhan 430023, China
Abstract：The contents of water, protein, fat, amino acids, fatty acids and other components in the biceps femoris muscle ofXuanen ham from Hubei province were measured. Results showed that Xuanen ham was rich in nutrients which contained water 55.18%, protein 22.80%, and fat 21.55% at pH 6.35. There were 17 kinds of amino acids detected in the ham, including 7 kinds of essential amino acids, representing 29.47% of the total amino acids; and 10 kinds of non-essential amino acids, accounting for 70.53% of the total amino acids. The main free amino acids present in Xuanen ham inlucded Ala, Pro, Leu, Val, Ile and Phe, and the main fatty acids included C16:0, C18:1 and C18:2.
崔莹莹，何 乐，王海滨，胥 伟，陈季旺. 湖北宣恩火腿基本成分分析[J]. 肉类研究, 2015, 29(5): 6-9.
CUI Yingying, HE Le, WANG Haibin, XU Wei, CHEN Jiwang. Proximate Composition Analysis of Xuanen Ham from Hubei Province. Meat Research, 2015, 29(5): 6-9.
