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| Changes in Physicochemical Indexes of Ash-Covered Ham and Air-Dried Ham from Sanchuan County of Yunnan Province during Fermentation |
| LIANG Dingnian, XUE Qiaoli, HUANG Qichao, LI Yufang, HU Yongjin, LI Shijun |
| 1.College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; 2. Editorial Department of Journal of Yunnan Agricultural University, Kunming 650201, China |
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Abstract To study the changes in physicochemical properties of ash-covered ham and air-dried ham from Sanchuan during the fermentation process, the main physicochemical properties including pH value, moisture, water activity, total volatile basic nitrogen (TVB-N), sodium chloride, protein and free amino acid contents, and color difference (luminance value (L*), redness value (a*)) were measured between 6 and 12 months of fermentation. The results obtained indicated that the pH value of ash-covered ham rose from 6.05 to 6.13 and was always higher than that of air-dried ham between 6 and 12 months of fermentation, which increased from 6.02 to 6.09. Besides, the moisture content and water activity of ash-covered ham decreased from 54.2% to 43.0% and from 0.71 to 0.65, respectively; the moisture content and water activity of air-dried ham fell from 50.3% to 41.4% and from 0.69 to 0.65, respectively. The TVB-N content of ash-covered ham increased from 30.1 to 65.1 mg/100 g and air-dried ham from 31.7 to 60.9 mg/100 g. The sodium chloride content of ash-covered ham rose from 4.48% to 5.40% and air-dried ham from 4.60% to 5.52%. The protein content of ash-covered ham rose from 28.8% to 38.4% and air-dried ham from 30.2% to 40.9%. The color difference values of both hams changed in a complex manner, and a total of 17 free amino acids were detected in either of them. The individual free amino acid contents changed in a similar manner to the total content, and significantly differently from each other.
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HUANG Chunyang, WU Yujie, YANG Biao, MA Jingjing, YANG Jing, ZOU Ye, WANG Daoying, XU Weimin, LUO Zhang. Effects of Non-Meat Protein Addition on the Quality and Myofibrillar Protein Structure of Minced Pork[J]. Meat Research, 2022, 36(9): 20-26. |
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2019, Vol. 33 
