Influence of Traditional Curing Techniques on the Flavor and Quality of Hunan-Style Cured Meat
TONG Ziyan, WU Wenzheng, LIU Zexing, LOU Aihua, LIU Yan, QUAN Wei, LUO Chao, SHEN Qingwu
1. School of Food Science and Technology, Hunan Agricultural University, Changsha 410000, China; 2. Huaihua Academy of Agricultural Sciences, Huaihua 418000, China
Abstract：Curing methods have a significant impact on the quality and flavor of cured meat. To further clarify the influence of the curing methods on the characteristic flavor and quality of Hunan-style cured meat, this study evaluated the impact of dry and wet curing on the quality indicators such as moisture content, texture characteristics, and sensory attributes of Hunan-style cured meat with pork leg meat as the raw material, produced by liquid smoking. The taste-active amino acids and volatile flavor compounds in cured meat were analyzed using high performance liquid chromatography and gas chromatography-mass spectrometry, respectively. The results showed that compared with wet-cured meat, the hardness of dry-cured meat significantly decreased (P < 0.05), while its resilience significantly increased (P < 0.05). Moreover, dry curing significantly increased the contents of umami and sweet amino acids as well as volatile flavor substances such as aldehydes (P < 0.05). The results of sensory evaluation indicated that dry-cured meat had better sensory quality and higher overall acceptability.
童梓燕，吴文正，刘泽兴，娄爱华，刘 焱，全 威，罗 超，沈清武. 传统腌制工艺对湘式腊肉风味及品质形成的影响[J]. 肉类研究, 2025, 39(7): 43-48.
TONG Ziyan, WU Wenzheng, LIU Zexing, LOU Aihua, LIU Yan, QUAN Wei, LUO Chao, SHEN Qingwu. Influence of Traditional Curing Techniques on the Flavor and Quality of Hunan-Style Cured Meat. Meat Research, 2025, 39(7): 43-48.
2025, Vol. 39 
