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Author Aixiang Huang
Alternative Author Qichao Huang
Changrong Ge
Zongdao Chen
Sarote Sirisansaneeyakul
Wen Qin
Yusuf Chisti
Kasetsart Journal Natural Science
TitlePhysicochemical Changes During Processing of Chinese Xuanwei Ham
ImprintVol. 45 No. 3 : May-June 2011
Call# FOOD 7648

CALL # Volume Number Month Year Barcode Status

AbstractFifty porcine hind legs were processed into dry-cured ham using the traditional Xuanwei process. Sensory and physicochemical changes during processing were studied. The sensory traits (color, texture, odor, taste) of the ham improved during the 4 mth fermentation stage. The moisture content and water activity of muscles decreased and the salt content increased during fermentation. Moisture and water activity of muscles affected the development of a surface crust that is not wanted. Total volatile basic nitrogen, NaNO2 in all muscles and the acid value in the subcutaneous fat increased during processing. The peroxide value increased with time during prefermentation and decreased during fermentation. Use of 90 mg NaNO2 per kilogram of meat improved the color of the final product without posing any food safety issues. During the salting, the pH of the meat decreased with time, but the pH increased rapidly during fermentation. The percentage of saturated free fatty acids increased during fermentation while the percentage of unsaturated free fatty acids decreased. This suggested that the unsaturated free fatty acids were the main fatty acids that underwent peroxidation during the ham fermentation. Keywords: Chinese dry-cured ham, Xuanwei ham, meat fermentation, physicochemical property, sensory evaluation
DescriptPage 539-550
SubjectChinese dry-cured ham
Xuanwei ham
meat fermentation
physicochemical property