Abstract:

The variation of physicochemical characteristics and the growth and decline regularity of microbe of fermented loin ham were investigated in storage process. The results indicated that lactic acid bacteria are in advantage state and always keep high level in the processing of fermented loin ham. The lactic acid bacteria at relatively high level suppress the growth of undesired bacteria effectively, improve the product quality, and prolong the storage period of the products. During the fermentation process, although the total contents of free amio acids and fat acids do not vary obviously, the contents of Thr, Ala, Glu, Ile, Leu and Val as well as the contents of C18:2 and C18:3-α significantly increase, while that of C18:1 decreases. Moreover, the acid fermentation environment promotes the degradation of nitrite and reduces the residue of nitrite in products. Compared with the control group, the contents of TVB-N and TBA are lower in both of fermentation and storage stages.

Key words: loin, fermented ham, physicochemical characteristics