Changes in Physicochemical Indexes of Ash-Covered Ham and Air-Dried Ham from Sanchuan County of Yunnan Province during Fermentation
LIANG Dingnian, XUE Qiaoli, HUANG Qichao, LI Yufang, HU Yongjin, LI Shijun
1.College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; 2. Editorial Department of Journal of Yunnan Agricultural University, Kunming 650201, China
Abstract：To study the changes in physicochemical properties of ash-covered ham and air-dried ham from Sanchuan during the fermentation process, the main physicochemical properties including pH value, moisture, water activity, total volatile basic nitrogen (TVB-N), sodium chloride, protein and free amino acid contents, and color difference (luminance value (L*), redness value (a*)) were measured between 6 and 12 months of fermentation. The results obtained indicated that the pH value of ash-covered ham rose from 6.05 to 6.13 and was always higher than that of air-dried ham between 6 and 12 months of fermentation, which increased from 6.02 to 6.09. Besides, the moisture content and water activity of ash-covered ham decreased from 54.2% to 43.0% and from 0.71 to 0.65, respectively; the moisture content and water activity of air-dried ham fell from 50.3% to 41.4% and from 0.69 to 0.65, respectively. The TVB-N content of ash-covered ham increased from 30.1 to 65.1 mg/100 g and air-dried ham from 31.7 to 60.9 mg/100 g. The sodium chloride content of ash-covered ham rose from 4.48% to 5.40% and air-dried ham from 4.60% to 5.52%. The protein content of ash-covered ham rose from 28.8% to 38.4% and air-dried ham from 30.2% to 40.9%. The color difference values of both hams changed in a complex manner, and a total of 17 free amino acids were detected in either of them. The individual free amino acid contents changed in a similar manner to the total content, and significantly differently from each other.
梁定年，薛桥丽，黄启超，李钰芳，胡永金，李世俊. 三川焐灰火腿和风干火腿发酵过程中理化性质变化[J]. 肉类研究, 2019, 33(9): 19-24.
LIANG Dingnian, XUE Qiaoli, HUANG Qichao, LI Yufang, HU Yongjin, LI Shijun. Changes in Physicochemical Indexes of Ash-Covered Ham and Air-Dried Ham from Sanchuan County of Yunnan Province during Fermentation. Meat Research, 2019, 33(9): 19-24.
2019, Vol. 33 
