Physicochemical Changes During Processing of Chinese Xuanwei Ham

Authors

  • Aixiang Huang Faculty of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201 P.R. China.
  • Sarote Sirisansaneeyakul Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
  • Changrong Ge Faculty of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201 P.R. China.
  • Zongdao Chen Faculty of Food Science, Xinan University, Chong Qing, 400716 P.R. China.
  • Qichao Huang Faculty of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201 P.R. China.
  • Wen Qin Faculty of Agricultural Engineering, Sichuan Agricultural University, Ya-an, 625014 P.R. China.
  • Yusuf Chisti School of Engineering, Massey University, Private Bag 11 222, Palmerston North, New Zealand.

Keywords:

Chinese dry-cured ham, Xuanwei ham, meat fermentation, physicochemical property, sensory evaluation

Abstract

Fifty 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. 

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Published

2011-06-30

How to Cite

Aixiang Huang, Sarote Sirisansaneeyakul, Changrong Ge, Zongdao Chen, Qichao Huang, Wen Qin, and Yusuf Chisti. 2011. “Physicochemical Changes During Processing of Chinese Xuanwei Ham”. Agriculture and Natural Resources 45 (3). Bangkok, Thailand:539-50. https://li01.tci-thaijo.org/index.php/anres/article/view/245330.

Issue

Vol. 45 No. 3 (2011): May-June

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.