传统金华火腿加工过程中的生化变化。
Biochemical changes during processing of traditional Jinhua ham.
作者信息
Zhou G H, Zhao G M
机构信息
Key Laboratory of Meat Processing and Quality Control EDU, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
出版信息
Meat Sci. 2007 Sep;77(1):114-20. doi: 10.1016/j.meatsci.2007.03.028. Epub 2007 Apr 14.
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.
金华火腿是中国最著名的传统肉制品之一，也是世界上最著名的干腌火腿之一。它的加工过程包括六个阶段：鲜火腿准备、腌制、清洗、晾晒和整形、陈化以及后熟。在加工过程中会发生强烈的蛋白水解和脂肪水解。因此，最终火腿产品中的游离氨基酸含量是鲜火腿的14至16倍，并且在加工过程中已鉴定出191种挥发性化合物，这些化合物对金华火腿的风味起了主要作用。
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