Comparative Analysis of Physicochemical Characteristics and Quality of Five Types of Dry-Cured Ham
In order to compare the physicochemical characteristics and nutritional quality of dry-cured ham from different places of origin,the water content,salt content,pH value,color,texture characteristics,protein content,amino acid content,fat content and flavor of five types of ham (Jinhua ham,Xuanwei ham,Rugao ham,light-controlled low-salt ham and Iberian ham) are compared and analyzed. The results show that the water content and b* value of Xuanwei ham are the highest,the salt content of Rugao ham is the highest,and the L* value of light-controlled low-salt ham is the highest. In terms of texture characteristics,Jinhua ham has the highest hardness (P<0.05),Rugao ham has the highest elasticity and chewiness (P<0.05),and Iberian ham has the highest cohesiveness and resilience (P<0.05). In terms of nutritional quality,the protein content and amino acid content of light-controlled low-salt ham are the highest (P<0.05),and the fat content of Iberian ham is the highest (P<0.05). Electronic nose is used to analyze the flavor of five types of ham,and it is found that the volatile flavor of light-controlled low-salt ham and Iberian ham is similar,but the volatile flavor of other types of ham is different. The results can provide a certain theoretical basis for quality evaluation,process improvement and standardization of ham.
万方数据
维普
