Biochemical changes during processing of traditional Jinhua ham |
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| Authors: | Zhou G H Zhao G M |
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| Affiliation: | Key Laboratory of Meat Processing and Quality Control EDU, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. |
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| Abstract: | Jinhua ham is the most famous traditional meat product of China and one of the most famed dry-cured hams in the world. Its processing consists of six stages: green ham preparation, salting, washing and sun-drying and shaping, ripening, and post-ripening. Intense proteolysis and lipolysis occur during processing period. As a result, the content of free amino acids in final ham products is 14-16 times that of green ham, and 191 volatile compounds have been identified during processing, which make a major contribution to the flavor of Jinhua ham. |
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| Keywords: | Jinhua ham Processing Proteolysis Lipolysis Flavor development |
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