期刊
MEAT SCIENCE
卷 77, 期 1, 页码 114-120出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2007.03.028
关键词
Jinhua ham; processing; proteolysis; lipolysis; flavor development
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. (c) 2007 Elsevier Ltd. All rights reserved.
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