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| Jinhua Ham’ s Quality and the Formation of its Color, Flavor and Taste in Relation to the Mold |
| Lin Ke-zhong et al |
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Abstract In order to ascertain the bearing of mould on the qualty of Jinhua Ham, we first made a study of the kinds, distribution and laws of development of the m-ould growing on the ham. then through experiments in five aspects, it was confirmed that these kinds of mould had no direct bearing on the quality of the ham and the formation of its colour , flavour and taste. through further researches on the relationship between the ham mould and the decayed bacteria , we discovered that many kinds of mo uld had the function of controlling the growth of the decayed abacteria, so as to prevent the ham in the long course of processing from de~ cay and deterioration. thus the quality of ham and the formation of its colour , flavour and taste could be quaranteed. This evidenced that the mould on the h-am had an indirect bearing on the quality of ham, the result of our researchecprovides a scientific basis for the improvement and reform of the traditional technique of the ham manufacture , whichusually takes a long eriod of time and yields poorly , with a possible harm, of mould to the health of people.
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Received: 30 January 2018
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WANG Le, CHENG Xiaoyu, MA Xiaozhong, LI Xiang, ZHANG Shunliang, LI Yingnan, LIU Wenying, QU Chao, WANG Shouwei. Comparison of Antioxidant and Angiotensin Converting Enzyme Inhibitory Activities of Crude Peptide Extract from Jinhua Ham after Cooking and in Vitro Simulated Gastrointestinal Digestion[J]. Meat Research, 2018, 32(1): 16-22. |
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1992, Vol. 6 
