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Studies On Changes Of Protein During The Processing Of JinHua Dry-cured Ham

Posted on:2006-07-17Degree:MasterType:Thesis
Country:ChinaCandidate:Y X JiangFull Text:PDF
GTID:2121360152992103Subject:Agricultural Products Processing and Storage Engineering
Abstract/Summary:PDF Full Text Request
Jinhua Dry-cured Ham is the most important type of Chinese traditional Ham. It is famous for its amusing aroma and delicious taste in the world. However it has some defect such as the long processing time, the high content of salt, the low content of water, the consumption is limited. So it is necessary to change the traditional process by reducing the content of salt, shortening the processing time, without changing the good quality of Jinhua Dry-cured Ham.The paper took the Jinhua Dry-cured Ham as the material which was processed by the traditional process. The samples were Semimembranosus and Biceps muscles which were taken from five stages such as the raw material, the curing phase, the fermented phase etc.Firstly the experiment studied the chemical characteristics of Semimembranosus and Biceps muscles in Jinhua Dry-cured Ham. The results indicated that the water content decreased while the salt content increased during processing. The water soluble nitrogen content decreased at first stage, then increased with the processing, the non-protein nitrogen content increased during the processing. The content of all free amino acid increased with the processing, the glutamic acid content, which is the main palatable compound of the ham, increased remarkably.Secondly the experiment studied the changes of the sarcoplasmic and myofibrillar protein of Semimembranosus and Biceps muscles during the processing of Jin-hua Ham.EIectrophortic studies of the sarcoplasmic and myofibrillar proteins showed the disappearance of protein chain and the appearance of components of different molecular weight.The Changes of the proteins of Semimembranosus and Biceps muscles mainly happened during curing and fermented phase. The content of amino acids providing sweet and palatable tastes increased significantly during fermented phase and it had a correlation with the changes of protein.The cathepsin B is the main proteinases and it affects the flavor of Dry-cured Ham. The experiment studied the changes in activity of cathepsin B and the effects of temperature and the salt content on the activity of cathepsin B at five stages. Result showed during the processing of JinHua Ham, the activity of cathepsin B was decreased during the processing, except for the first fermented phase, the activity of cathepsin B increased. The activity of cathepsin B was affected by the temperature and salt content. It is important to control the relationship between the activity of cathepsin B and the condition of processing very well, for the ham quality.
Keywords/Search Tags:Jinhua Ham, Semimembranosus muscle, Biceps muscle characteristics of chemistry, SDS-PAGE electrophoresis, Cathepsin B
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