Changes of Free Amino Acids in Jinhua Ham during Processing

doi:10.7506/spkx1002-6300-200921036

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (21 ): 152-154.doi: 10.7506/spkx1002-6300-200921036

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Changes of Free Amino Acids in Jinhua Ham during Processing

ZHAO Gai-ming1，LIU Yan-xia1，GAO Xiao-ping1，GUO Shi-liang2，LI Huan2，ZHANG Qiu-hui1

1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China；
2. Luohe Shuanghui Corp., Luohe 462000, China

Received:2009-08-30 Online:2009-11-01 Published:2010-12-29
Contact: ZHAO Gai-ming1 E-mail:gmzhao@126.com

Abstract

Abstract:

The processing of Jinhua ham by modern processing technology was traced by examining free amino acid (FAA) content in 5 replicate samples of biceps femoris taken as the material for Jinhua ham production at 9 processing stages, namely, green ham, end of pre-curing, end of curing, mid-drying, end of drying, 3 fermentation stages (early stage, medium stage, late stage) and end of post-aging. Results showed that the contents of FAAs in biceps femoris displayed a gradual increase during processing and a sharp rise was observed at the fermentation stages. The total content of FAA in Jinhua ham was about 5 times higher than that in precuring sample and the contents of majority of FAA were increased by 10 times. Glu, Leu, Ala and Arg had relatively high contents and Glu, Thr, Val, Ile and Pro exhibited a large increase.

Key words: Jinhua ham, modern technology, free amino acid

CLC Number:

TS251.6

ZHAO Gai-ming1，LIU Yan-xia1，GAO Xiao-ping1，GUO Shi-liang2，LI Huan2，ZHANG Qiu-hui1. Changes of Free Amino Acids in Jinhua Ham during Processing[J]. FOOD SCIENCE, 2009, 30(21 ): 152-154.

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Changes of Free Amino Acids in Jinhua Ham during Processing

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