Effect of Zingibain on the quality characteristics of dry-cured mutton ham

Abstract

Abstract: Zingibain is added to dry-cured mutton ham to promote the degradation of myofibrillar protein through air-dry ripening;thereby shortening the mature period of dry cured mutton ham The fresh mutton hind leg meat with bone were used as experimental materials,design 4 group for tests,one for the control group and the other three group were added Zingibain with the concentration of 0.01%,0.03%and 0.05%respectively according to the weight of the leg meat and based on 1000g and dried under the corresponding conditions;and studied its effects on Shear force,pH value,Moisture content,Water holding capacity,Thiobarbituric acid (TBA),Total nitrogen (TN) content, Non-protein nitrogen (NPN) content and Proteolysis index(PI),and define the best addition.The results showed that compared with the control group at maturity stage(30d),the shear force of 0.05% Zingibain treatment group decreased by 28.17%,TN increased 1.2 times,NPN increased 1.7 times,PI increased 1.3 times,and in the late dried stage(23d)increased 1.2 times,TBA increased 1.1 times within the allowable range,the moisture content of the 0.05%enzyme-treated group at late drying stage(44.71%)already reached the maturity stage(30 days)of the control group(46.96%),the pH value showed a gradual upward trend,and the Water holding capacity showed a downward trend.The addition of 0.05%Zingibain can significantly promote the protein and fat degradation of dry-cured mutton ham and improve tenderness and promote its loss of water, thus its maturation cycle shortened to 23d.

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

CLC Number:

TS251.5+3

References

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