Improved Technique Study on Fermented Western Ham Processing

FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (9): 122-126.

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Improved Technique Study on Fermented Western Ham Processing

JIANG Song, Qin-Ting-Ting, Liu-Guan-Yong, LIU Xi

1.College of Biology and Envirenmental Engineering, Jiangsu University, Zhenjiang 212013, China; 2.Department of Food, Henan Institute of Science and Technology, Xinxiang 453003, China

Online:2006-09-15 Published:2011-10-20

Abstract

Abstract: Based on the processing theory of Chinese traditional and foreign fermented meat products, with modern fermented technology, the processing technique of fermented western ham was studied. The fermentation experiments with L.plantarum, L.sake and P.cerevisiae as starter cultures showed that the optimum fermentation conditions are: 35℃, 107CFU/g, Ls:Lp:Pc=2:3:3, 48h, and RH 75%～85%. The physiochemical properties of fermented western hams were also studied.

Key words: fermented western ham, lactic acid bacteria, processing technique

JIANG Song, Qin-Ting-Ting, Liu-Guan-Yong, LIU Xi. Improved Technique Study on Fermented Western Ham Processing[J]. FOOD SCIENCE, 2006, 27(9): 122-126.

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Improved Technique Study on Fermented Western Ham Processing

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