A Study Of Microbial Flora Of Jinhua Ham From Modern Processing Technology

Jinhua ham is one of the most famous meat products, which ranks with Xuanwei ham and Rugao ham as "three hams" in china. It is also one of the world famous traditional meat products. The world famous hams have gradually realized scientific technology, industrialized production and automatized control today,but the process of Jinhua ham is still in the natural production state of manual operation and workshop production. In this way, the quality of products are difficult to be assured. So the study of modern processing technology for Jinhua ham requires desperately to be improved.Amount and species of microbial flora of Jinhua ham from modern processing technology were detected to provide reference data for improving modern process of Jinhua ham. The conclusions of the test are:(1) In the prephase of modern process, microbe was not found after salting. But it increased in the stage of dehydration, after the processing step of ham washing and hanging, entering room for controlling temperature and humidity. It proved that microbe inside ham came from outside after salting. The special flavor of Jinhua ham might be related to the characteristic microbe categories in that area.(2) Maximum of microbe inside ham in modern process touch 1. 39X 106cfu/g, which was enough to influence flavor of ham. But the count decreased to low values(2. OX 103cfu/g) in the ripening period (period of accelerating the ripening). So the enzymes of microbe might be produced chiefly in middle and low temperature stage during dehydration period and middle temperature stage during ripening period in room for controlling temperature and humidity, at the same time, the enzymes of microbe together with the endogeneous enzymes inside the ham accelerate ham to ripe.(3)Lactic acid bacteria predominated in interior bacteria throughout the modern process, Staphylococcus also had a large mount. The predominant Lactic acid bacteria were Pediococcus.pentosaceus, P. urinaeequi and Lactobacillus pentosus. S. equorum, S. gallinarum and S.xylosus predominated in Staphylococcus. The.other species also prevailed.(4) Candida ernobii, Rhodotorula glutinis, Hansenula sydowiorum, Bullera alba,Hansenula polymorpha and Debaryomyces hansenii predominated in yeast flora of Jinhua ham.