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| Optimization of Processing Parameters for Curing, High-Temperature Intensified Fermentation and Ripening of
Low-Salt Dry-Cured Ham |
| LIU Yang, LI Hang, TANG Jing,WU Hai-zhou,LI Liang-hao, ZHANG Jian-hao, |
| 1.National Center of Meat Quality and Safety Control, Synergetic Innovation Cener of Food Safety and Nutrition, Key Laboratory of
Food Processing and Quality Control, Nanjing 210095, China; 2.Nantong Shuanghe Food Co. Ltd., Nantong 226352, China |
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Abstract Hind legs of crossbred pigs were used to produce low-salt dry-cured ham. The curing, fermentation and ripening conditions were optimized by orthogonal array design. In addition, the effect of different processing steps on lipid perioxidation and sensory quality of dry-cured ham was examined. All fermentation temperature, salt content, ripening time and proportion of KCl used to replace NaCl had a significant effect on lipid perioxidation and sensory quality of dry-cured ham (P ＜ 0.01). Of these factors, replacement proportion of NaCl by KCl and salt content were predominant. The optimal processing parameters were determined as a salt content of 6.5%, replacement of 30% NaCl by KCl, fermentation initially at 12–13 ℃ for 10 d and then at 14–18, 19–28 and 29–34 ℃ for 15 d, respectively, and ripening at 35–37 ℃ for 45 d.
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| [1] |
GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel[J]. Meat Research, 2023, 37(4): 21-28. |
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2014, Vol. 28 
