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| Physicochemical and Taste Properties of Nuodeng Dry-Cured Hams from Different Pig Breeds and of Different Ages |
| LIU Biqin, WANG Xinrui, ZHAO Wenhua, LI Huimin, LI Hong, ZHANG Junjun, SHI Qiao |
| 1.Agro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650223, China; 2.Yunnan Ruitong Animal Husbandry Technology Development Co. Ltd., Dali 671000, China |
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Abstract In order to investigate the differences in the quality characteristics of the common commercial Nuodeng drycured hams, a comprehensive evaluation of Nuodeng featured dry-cured hams was carried out. The physicochemical characteristics, textural properties and free amino acid contents of one- and three-year-old hams from Duroc × (Landrace × Yorkshire) white pigs and those from Nuodeng black pigs were determined, and the difference in their taste profiles was analyzed by using an electronic tongue. The results showed that there were significant differences in the texture of the four ham samples. Eighteen free amino acids were isolated from each sample, with arginine being the most abundant, followed by leucine, lysine and glutamic acid. The free amino acid content of white pig dry-cured ham (W group) was higher than that of black pig dry-cured ham (B group), while the proportion of umami amino acids in W group was higher than that in B group. The one- and three-year-old hams could be clearly distinguished by the amount of released amino acids. The results of electronic tongue showed that the one-year-old B sample (B1 group) had the highest richness, the three-year-old B sample (B3 group) had the highest saltiness and lowest umami, the one-year-old W sample (W1 group had the highest umami but lowest richness, and the three-year-old W sample (W3 group) had intermediate levels of saltiness, umami and richness. In summary, umami, richness and salty taste could be important taste indicators of Nuodeng dry-cured ham. Nuodeng black pig ham had a richer taste, and B3 group had the highest hardness and saltiness, indicating the need for temperature and humidity control during processing.
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2021, Vol. 35 
