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| Analysis of Hotspots and Trends in Dry-Cured Ham Research Based on CiteSpace Knowledge Map |
| ZHAO Xudong, HOU Sihan, CHEN Huilan, WANG Xinqi, LIU Wei, XU Heng, WANG Xiaoyu, ZHANG Heng, PEI Longying |
| 1. Food Safety and Nutrition Experimental Teaching Demonstration Center, Xinjiang Institute of Technology, Aksu 843100, China; 2. College of Food Science and Engineering, Tarim University, Alar 843300, China; 3. Shaanxi Grain and Oil Scientific Research and Design Institute, Xi’an 710000, China; 4. Xinjiang Black Fungus Engineering and Technology Research Center, Aksu 843100, China |
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Abstract Dry-cured ham has a long history. In order to further understand the recent progress in research on dry-cured ham and to reveal the core hotspots and trends in this research field, this paper used CiteSpace, Tableau Public and Office software for visual analysis of 1 752 research papers on dry-cured ham published in Chinese or English from 2003 to 2023 and indexed in the China National Knowledge Infrastructure (CNKI) and Web of Science (WoS) databases in terms of overall output, research subjects, cooperation network and keywords. The results showed that the annual publication volume of drycured ham research showed an overall growing trend, and Meat Research and Meat Science were the Chinese- and Englishlanguage journals with the largest number of publications on dry-cured ham, respectively. A total of 65 countries (regions) participated in research on dry-cured ham, with the major one being Spain. Liao Guozhou and Fidel Toldrá published the largest number of Chinese- and English-language papers in this field, respectively. Exchanges and cooperation between research institutions and teams in this field need to be further strengthened. The participating research institutions were mostly agricultural colleges and universities as well as academic institutes, Yunnan Agricultural University being the most predominant one. The co-occurrence and cluster analysis of Chinese and English keywords showed that the research hotspots mainly included the safety, sensory evaluation and functional characteristics of dry-cured ham. The research results show that research on dry-cured ham is still on the rise, and quality characteristics and multidisciplinary research will be the focus of future research.
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2025, Vol. 39 
