Abstract: The aim of this study was to address the effect of zingibain on the quality characteristics of dry-cured mutton ham with promoted degradation of myofibrillar protein through air-drying ripening. Fresh mutton hind legs with bone were used as experimental material and design 4 groups (for the experiment, one for the control group, and the other three for the experimental groups): control group without any treatment and three experimental groups with the addition of zingibain at concentrations of 0.01%, 0.03% and 0.05% (per 1 000 g sample), respectively. All samples were air dried in three stages; shear force, pH value, moisture content, water-holding capacity (WHC), thiobarbituric acid (TBA) value, total nitrogen (TN) content, non-protein nitrogen (NPN) content and proteolysis index (PI) were monitored during the drying process. The results showed that compared with the control group, after 30 d of maturation, shear force of the 0.05% zingibain group decreased by 28.17%, TN increased by 32%, NPN increased by 68%, PI increased by 29% (by 31% after 23 d of maturation). TBA increased by 11% within the allowable range. After 23 d of maturation, moisture content was 44.71%, approaching that (46.96%) of the control group after 30 d. pH value showed a gradual upward trend, while WHC exhibited the opposite trend. The addition of 0.05% zingibain was found to be optimal to significantly promote the degradation of protein and fat of dry-cured mutton ham, improve the tenderness and promote water loss, thus shortening the maturation cycle to 23 d.

Key words: zingibain, amount, dry-cured mutton ham, quality characteristics