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| Optimization of Partial Replacement of NaCl with KCl Combined with Intensified High-Temperature Ripening for the Processing of Dry-Cured Ham |
| LI Lianghao, CHEN Wenbin, DAI Zhaoqi, WANG Jian, XU Xinglian, ZHANG Jianhao* |
| Key Laboratory of Agricultural and Animal Products Processing and Quality Control, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, National Engineering Technology Research Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China |
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Abstract An orthogonal array design L9 (34) was conducted to study the effect of processing parameters including
temperature and time of intensified high-temperature ripening, salt dosage, and KCl substitution ratio for NaCl on proteolysis
and sensory quality of dry-cured ham. The results indicated that proteolysis index (PI%) was significantly positively
correlated with intensified ripening time (P < 0.05), and so was the content of free amino acids (FAA). Sensory scores were
highly significantly positively correlated with intensified high-temperature ripening time (P < 0.01). Nevertheless, there was
no significant correlation of ripening temperature or KCl substitution ratio with each parameter investigated (P > 0.05). The
interactions of ripening time with KCl substitution ratio and ripening temperature had a highly significantly negative impact
on sensory scores (P < 0.01), and the interaction between salt dosage and KCl substitution ratio as well as between ripening
time and temperature had a highly significantly positive impact on FAA content (P < 0.01). Taken together, the optimum
processing parameters were determined as follows: intensified ripening temperature 35 ℃, salt content 5%, intensified
ripening time 55 d, and KCl substitution ratio 30%.
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