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Changes in physicochemical properties and water‐soluble small molecular compounds of dry‐cured Xuanwei ham during processing

2021; Wiley; Volume: 45; Issue: 9 Linguagem: Inglês

10.1111/jfpp.15711

1745-4549

Jingjing Zhang, Guiying Wang, Yinling Zou, Yaying Zhao, Changrong Ge, Guozhou Liao,

Sensory Analysis and Statistical Methods

Journal of Food Processing and PreservationVolume 45, Issue 9 e15711 ORIGINAL ARTICLE Changes in physicochemical properties and water-soluble small molecular compounds of dry-cured Xuanwei ham during processing Jingjing Zhang, Jingjing Zhang Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming, China College of Food Science and Technology, Yunnan Agricultural University, Kunming, ChinaSearch for more papers by this authorGuiying Wang, Corresponding Author Guiying Wang [email protected] Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming, China College of Food Science and Technology, Yunnan Agricultural University, Kunming, China Correspondence Guiying Wang and Guozhou Liao, Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China. Email: [email protected] and [email protected] Contribution: Formal analysis, Project administration, ResourcesSearch for more papers by this authorYinling Zou, Yinling Zou Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming, China College of Food Science and Technology, Yunnan Agricultural University, Kunming, China Contribution: ​Investigation, Software, ValidationSearch for more papers by this authorYaying Zhao, Yaying Zhao Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming, China College of Food Science and Technology, Yunnan Agricultural University, Kunming, China Contribution: Data curation, Formal analysisSearch for more papers by this authorChangrong Ge, Changrong Ge Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming, China Contribution: SupervisionSearch for more papers by this authorGuozhou Liao, Corresponding Author Guozhou Liao [email protected] orcid.org/0000-0003-2793-5837 Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming, China Correspondence Guiying Wang and Guozhou Liao, Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China. Email: [email protected] and [email protected]Search for more papers by this author Jingjing Zhang, Jingjing Zhang Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming, China College of Food Science and Technology, Yunnan Agricultural University, Kunming, ChinaSearch for more papers by this authorGuiying Wang, Corresponding Author Guiying Wang [email protected] Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming, China College of Food Science and Technology, Yunnan Agricultural University, Kunming, China Correspondence Guiying Wang and Guozhou Liao, Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China. Email: [email protected] and [email protected] Contribution: Formal analysis, Project administration, ResourcesSearch for more papers by this authorYinling Zou, Yinling Zou Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming, China College of Food Science and Technology, Yunnan Agricultural University, Kunming, China Contribution: ​Investigation, Software, ValidationSearch for more papers by this authorYaying Zhao, Yaying Zhao Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming, China College of Food Science and Technology, Yunnan Agricultural University, Kunming, China Contribution: Data curation, Formal analysisSearch for more papers by this authorChangrong Ge, Changrong Ge Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming, China Contribution: SupervisionSearch for more papers by this authorGuozhou Liao, Corresponding Author Guozhou Liao [email protected] orcid.org/0000-0003-2793-5837 Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming, China Correspondence Guiying Wang and Guozhou Liao, Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China. Email: [email protected] and [email protected]Search for more papers by this author First published: 21 June 2021 https://doi.org/10.1111/jfpp.15711Citations: 1Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract Thirty experimental Xuanwei hams were processed by a traditional method using green hams from local Xuanhe pigs of Xuanwei, Yunnan province, PR China. Samples of Biceps femoris were collected from six hams randomly at the five key processing stages, that is green ham, salting, air drying, aging for 3 months, and aging for 7 months. Physicochemical properties and water-soluble small molecular (WSSM) compounds change during the processing period of Xuanwei ham were evaluated. Moisture contents, water activity, and total nitrogen contents (TN) decreased significantly (p < .05). On the contrary, chloride content, weight loss rate, non-protein nitrogen content (NPN), and the protein hydrolysis index (P.I.) were observed a significant increase during the processing. The WSSM compounds in various processing stages of Xuanwei ham were analyzed by proton nuclear magnetic resonance (1H-NMR) technology. A total of 54 WSSM compounds were found, consisting of 26 amino acids and their derivatives, 10 organic acids, 6 nucleic acids, 4 amines and ammonia compounds, 3 alcohols, 2 sugars, and 3 other WSSM compounds. After aging for 7 months, the content of free amino acids in hams reached 58.93 mg/g, and the main amino acids were glutamic acid and alanine. In this study, the physicochemical properties of Xuanwei ham were evaluated effectively, which provided the basis for the quality control of Xuanwei ham. Practical applications Dry-cured Xuanwei ham is a traditional fermented meat product in Yunnan province of southwest China. The aim of this study was to determine the changes in physicochemical properties and water-soluble low molecular weight compounds of dry-cured Xuanwei ham during the production process. Our findings thus provide a theoretical analysis on the quality changes of dry-cured Chinese Xuanwei ham during processing. The results of this study can provide important theoretical basis for further study on protein degradation mechanism and characteristic flavor formation of Xuanwei ham. CONFLICTS OF INTEREST The authors have declared no conflicts of interest for this article. Open Research DATA AVAILABILITY STATEMENT The data that support the findings of this study are available on request from the corresponding author. 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