Studies On The Mechanism Of Mature And Improvement Of Processing In Jinhua Ham

The unique flavor of Jinhua ham has close relationship with the massive complex biochemicalreaction which taken place during manufacture with long time. The present paper has studiedlipolysis and oxidation of Subcutaneous and intermuscular fat and proteolysis of the muscle duringmanufacturing Jinhua ham, identified microorganism growing on the surface of the product,testified the proteolysis ability of molds, and introduced the new techniques of modified atmosphereto produce Jinhua ham. First, the triacylglycerols, phospholipids and free fatty acids of of subcutaneous andintermuscular fat were separated by solid phase extraction. The fatty acid composition of eachfraction were determined by GC. The result indicated that the lipolysis and auto oxidation wereoutstanding in the intermuscular fat, in particularly, the lipolysis of phospholipids was mostremarkable. But the lipolysis and auto oxidation were relatively weak. Moreover the percentage ofpoly-unsaturated fatty acid muscle of phospholipids is highest among frictions of total fats. Second, SDS-PAGE demonstrated that the proteolysis is remarkable during the process ofJinhua ham. the content of high molecular weight protein reduced, the low molecular weight proteinincreased, and appeared some new low molecular weight protein. The content of free amino acidincreased in the processing, and finally reached 10.9 times to that of the raw material. Third, the experiment studied in microorganism grown on the surface of Jinhua ham withmodified culture medium of bacterium, mold and yeast, and gained the bacterium 6 kinds, the mold12 kinds, yeast 6 kinds. Among them, 3 bacteria, 12 molds and 2 yeast were identified. SDS-PAGEshowing the ability of proteolysis in some molds by incubated to fresh pork. Finally, the experiment carried on manufactured Jinhua Ham in a room which temperature andrelative humidity controlled, evaluated the product's sensory quality, compared the components ofvolatile substance and content of FAA with that of Jinhua ham processed in traditional techniques.