Physico-chemical Characteristics of Dry-cured Meat during Processing

doi:10.7506/spkx1002-6630-200919003

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (19): 23-27.doi: 10.7506/spkx1002-6630-200919003

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Physico-chemical Characteristics of Dry-cured Meat during Processing

LI Mei-tao1,2， MA Chang-wei1,*，ZHANG Guo-cong1

1.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China；
2.Xuzhou Institute for Products Quality Supervision and Inspection, Xuzhou 221000, China

Received:2008-09-17 Revised:2009-07-21 Online:2009-10-01 Published:2010-12-29
Contact: MA Chang-wei1,*， E-mail:chwma@cau.edu.cn

Abstract

Abstract:

In order to study effects of salt amount on physico-chemical characteristics of cured meat pieces, different amounts of salt (3%, 4% and 5%, respectively) were added into meat and physico-chemical properties were evaluated at the fixed periods. Results showed that different salt amounts had different effects on all properties of the final products except for water content (about 55%). Less addition of salt resulted in higher proteolysis index, higher total volatile basic nitrogen (TVB-N) and lower thiobarbituric acid (TBA). In addition, NaCl content in all products post-treatment for 30 days was in the range of 5.5% － 8.7%, which was much lower than that of Chinese traditional dry-cured meat products such as Xuanwei ham.

Key words: dry-cured meat, water content, NaCl content, TBA, TVB-N

CLC Number:

TS251.51

LI Mei-tao1,2， MA Chang-wei1,*，ZHANG Guo-cong1. Physico-chemical Characteristics of Dry-cured Meat during Processing[J]. FOOD SCIENCE, 2009, 30(19): 23-27 https://doi.org/10.7506/spkx1002-6630-200919003

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Physico-chemical Characteristics of Dry-cured Meat during Processing

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