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| Influence of Traditional Curing Techniques on the Flavor and Quality of Hunan-Style Cured Meat |
| TONG Ziyan, WU Wenzheng, LIU Zexing, LOU Aihua, LIU Yan, QUAN Wei, LUO Chao, SHEN Qingwu |
| 1. School of Food Science and Technology, Hunan Agricultural University, Changsha 410000, China; 2. Huaihua Academy of Agricultural Sciences, Huaihua 418000, China |
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Abstract Curing methods have a significant impact on the quality and flavor of cured meat. To further clarify the influence of the curing methods on the characteristic flavor and quality of Hunan-style cured meat, this study evaluated the impact of dry and wet curing on the quality indicators such as moisture content, texture characteristics, and sensory attributes of Hunan-style cured meat with pork leg meat as the raw material, produced by liquid smoking. The taste-active amino acids and volatile flavor compounds in cured meat were analyzed using high performance liquid chromatography and gas chromatography-mass spectrometry, respectively. The results showed that compared with wet-cured meat, the hardness of dry-cured meat significantly decreased (P < 0.05), while its resilience significantly increased (P < 0.05). Moreover, dry curing significantly increased the contents of umami and sweet amino acids as well as volatile flavor substances such as aldehydes (P < 0.05). The results of sensory evaluation indicated that dry-cured meat had better sensory quality and higher overall acceptability.
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2025, Vol. 39 
