Analysis On Quality Changes And Nutritional Components During Xuanwei Ham Ripening

Dry cured ham is processed by the steps of salting, drying and ripening, and it’s mainly made of the fresh pork hind or front legs. Muscle tissue as an important part of ham, it is not only a good source of nutrients, but also forms a unique ham flavor. While, until now, the researches on quality characteristics and nutrition for traditional dry-cured ham are not comprehensive enough. Therefore, this study focused on the muscle tissue of Xuanwei ham, through assaying the quality and nutritional changes of ham from different ripening periods to provide theoretical basis for edible nutrition value of dry-cured ham.In this study, the samples of Xuanwei ham from different ripening periods(3, 6, 12 and 18 months) were studied. The assaying prameters including physic-chemical indicators(p H, moisture content and chloride content), sensory, color, texture, microstructure, lipid oxidation(TBARS), flavor substances, protein characteristics, fatty acid profile, amino acid profile, mineral element content, vitamin content and cholesterol content. The results showed that:(1) With ripening time prolonged, the p H value was increased, water content was decreased, chloride content was increased; the lipid oxidation level was increased, the volatile substances was increased and ham flavor was getting better;the tenderness was increased, the feeling sense of chewiness and mouth feel were increased.(2) The use of two-dimensional electrophoresis biochemical techniques to detect changes in protein. Through analyzing the changes in protein of different sampls, it is found that the changes in different ham periods from protein aggregation and decomposition.(3) With ripening time prolonged, the contents of saturated fatty acids were increased, the contents of the monounsaturated fatty acids were decreased, and the contents of the polyunsaturated fatty acids were unchanged; it is found that Xuanwei muscle tissue contained 18 kinds of amino acids, the essential amino acid content of muscle tissue was abundant, with ham ripening time extended, the contents of amino acids did not change;(4) Meanwhile, eight kinds of mineral elements were found in different samples, and the order was: K> Na> Ca> Zn> Fe> Cu> Mg> Mn, with ripening time prolonged, the contents of Ca, Mg were decreased, the contents of K, Na, Zn, Cu, Fe, Mn were increased; the contents of VB1 and VB2 in the muscle tissue of the ham were increased, and the contents of VB3, VB6 and VE were decreased; the increased cholesterol content in muscle tissue of Xuanwei ham.