Changes in the physicochemical properties and volatile flavor compounds of dry-cured Chinese Laowo ham during processing

摘要

In this work, physico-chemical, lipolytic, free amino acids, and volatile flavor compounds changes that occur during the processing of Laowo ham were observed. Moisture content, water activity, trimethylamine- nitrogen (TMA-N), and luminosity value (L~*) decreased significantly (p ＜ .05) from 74.74%, 0.90, 22.33 mg/kg, and 51.92 to 55.66%, 0.74, 10.40 mg/kg a, nd 39.88, respectively. Chloride content, pH, thiobarbituric acid (TBARS) value, peroxide value (POV), nitrite residue, and yellowness value (b~*) increased significantly (p ＜ .05) from 0.17%, 5.69, 0.06 mg/100 g, 0.03 g/100 g, 0.52 mg/kg, and 2.29 to 9.26%, 6.10, 0.33 mg/100 g,0.10 g/100 g, 1.00 mg/kg, and 5.13, respectively. Eleven kinds of free fatty acids were identified. The content of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA) increased during processing. The total amount of free amino acids increased significantly (p ＜ .05) from 4.94 mg/g to 87.89 mg/g. About 115 volatile compounds were identified.In the final products, alcohols and hydrocarbons became the dominant volatile compounds.