Literature DB >> 22061402

Biochemical changes during processing of traditional Jinhua ham.

G H Zhou1, G M Zhao.   

Abstract

Jinhua ham is the most famous traditional meat product of China and one of the most famed dry-cured hams in the world. Its processing consists of six stages: green ham preparation, salting, washing and sun-drying and shaping, ripening, and post-ripening. Intense proteolysis and lipolysis occur during processing period. As a result, the content of free amino acids in final ham products is 14-16 times that of green ham, and 191 volatile compounds have been identified during processing, which make a major contribution to the flavor of Jinhua ham.

Year:  2007        PMID： 22061402     DOI： 10.1016/j.meatsci.2007.03.028

Source DB:  PubMed          Journal:  Meat Sci        ISSN： 0309-1740            Impact factor:   5.209


  10 in total

1.  Changes on physico-chemical properties, lipid oxidation and volatile compounds during the manufacture of celta dry-cured loin.

Authors:  M Pateiro; D Franco; J A Carril; J M Lorenzo
Journal:  J Food Sci Technol       Date:  2014-09-19       Impact factor: 2.701

2.  Diversity and composition of microbiota during fermentation of traditional Nuodeng ham.

Authors:  Xiao-Mei Zhang; Xi-Jun Dang; Yuan-Bing Wang; Tao Sun; Yao Wang; Hong Yu; Wu-Song Yang
Journal:  J Microbiol       Date:  2020-12-23       Impact factor: 3.422

3.  Hydrolysis and oxidation of protein and lipids in dry-salted grass carp (Ctenopharyngodon idella) as affected by partial substitution of NaCl with KCl and amino acids.

Authors:  Xiuyun Guo; Shanan Chen; Jiayue Cao; Jingying Zhou; Yanzheng Chen; Muneer Ahmed Jamali; Yawei Zhang
Journal:  RSC Adv       Date:  2019-12-02       Impact factor: 4.036

Review 4.  Advanced Lipidomics in the Modern Meat Industry: Quality Traceability, Processing Requirement, and Health Concerns.

Authors:  Chengliang Li; Burcu Ozturk-Kerimoglu; Lichao He; Min Zhang; Jiajing Pan; Yuanyi Liu; Yan Zhang; Shanfeng Huang; Yue Wu; Guofeng Jin
Journal:  Front Nutr       Date:  2022-05-27

5.  Comparison of microbial communities from different Jinhua ham factories.

Authors:  Qingfeng Ge; Yubin Gu; Wangang Zhang; Yongqi Yin; Hai Yu; Mangang Wu; Zhijun Wang; Guanghong Zhou
Journal:  AMB Express       Date:  2017-02-13       Impact factor: 3.298

6.  Changes in the EPA and DHA content and lipids quality parameters of rainbow trout (Oncorhynchus mykiss, Walbaum) and carp (Cyprinus carpio, L.) at individual stages of hot smoking.

Authors:  Grzegorz Bienkiewicz; Grzegorz Tokarczyk; Barbara Czerniejewska-Surma; Jacek Suryn
Journal:  Heliyon       Date:  2019-12-13

7.  Sensory Properties and Main Differential Metabolites Influencing the Taste Quality of Dry-Cured Beef during Processing.

Authors:  Huihui Fu; Li Pan; Jingyun Wang; Jixing Zhao; Xin Guo; Jingya Chen; Shiling Lu; Juan Dong; Qingling Wang
Journal:  Foods       Date:  2022-02-12

8.  Influence of Storage Time and Method of Smoking on the Content of EPA and DHA Acids and Lipid Quality of Atlantic Salmon (Salmo salar) Meat.

Authors:  Grzegorz Bienkiewicz; Grzegorz Tokarczyk; Patrycja Biernacka
Journal:  Int J Food Sci       Date:  2022-02-23

9.  Influence of Muscle Type on Physicochemical Parameters, Lipolysis, Proteolysis, and Volatile Compounds throughout the Processing of Smoked Dry-Cured Ham.

Authors:  Nives Marušić Radovčić; Ivna Poljanec; Sandra Petričević; Leticia Mora; Helga Medić
Journal:  Foods       Date:  2021-05-28

10.  Postmortem Aging of Beef with a Special Reference to the Dry Aging.

Authors:  Muhammad I Khan; Samooel Jung; Ki Chang Nam; Cheorun Jo
Journal:  Korean J Food Sci Anim Resour       Date:  2016-04-30       Impact factor: 2.622
  10 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.