Study On The Quality Comparison Of Jinhua Ham Made By Traditional Technology And Modern Technology

Jinhua ham is the famous Chinese traditional meat product and it’s renowned both at home and abroad. Starting from the actual situation and demand of the enterprise, this paper tries to study and compare the effect of the Jinhua ham traditional craft and modern technology on the flavor quality. It also does some research on the antioxidation of oil film in the process of ham storage so as to provide reference and basis for the development of Jinhua ham industry. The main research contents and conclusions are as follows:(1) The sensory index and physicochemical index of the four kinds of ham-----the traditional process (Jinnian old factory, Lanxishuige) and modern technology (Jinnian new factory, Parma process) were measured and their differences were evaluated by the electronic tongue, their flavor substances were detected with the GC/MS method. The results showed that there were big differences between the taste of traditional process ham and that of modern technology ham, the former had more varieties of flavor substances than the latter, and had special smell. The content of free amino acids in ham of Lanxishuige,Jinnian old factory, Jinnian new site and Parma process were 3.25±0.11,3.26 ± 0.00,2.79±0.03,2.04±0.04 mg/g respectively. The free amino nitrogen in the two kinds of traditional process ham was significantly (p<0.05) higher than that of two modern technology hams. The traditional process ham was more delicious. The trimethylamine nitrogen content of Lanxishuige ham was the highest, up to 0.24 mg/100 g and 1.7 times that of the modern technology ham, which proved that extensive processing may lead to hidden danger.(2) The temperature, humidity and light intensity of the identical locations of fermentation workshops in the old and new ham factories were monitored in real time. The results showed the change trend of the temperature and humidity in the fermentation workshops of the old and new ham factories were similar. The late fermentation of the traditional craft under high temperature and high humidity was more advantageous to ham mature and aroma-producing, which was consistent with results of the GC/MS flavor material test.The light intensity in the new and old factories existed significant differences in the fermentation workshop, the light intensity in the new factory was 2.6 times that of the old factory. It was related to the opening of the window, the window-wall ratio of fermentation workshop in the old and new factories were 0.69 and 0.17 respectively.(3) The Rancimat method was used to screen the kinds of antioxidants for the ripening of ham oil film. Adding composite antioxidants can prolong time of oil film by 4-13 days, and effectively decrease the times of brushing oil for ripening ham and reduce the labor intensity. Combined with the results of sensory analysis, it determined the appropriate use of antioxidants in the oil film:the AOB and AP equal distribution and addition of 0.02%.(4) Using the sensory index and physiochemical index as guidance, two cleaning methods of finished the whole leg were compared. Compared with washing method, the fire burning method can make trimethylamine nitrogen, nitrite and peroxide value in ham fall by 61%,53%,18% respectively and labor costs fall by 67%, which greatly improves production efficiency, shortens the production cycle and reduces the wastewater discharge.