Correlation Study Between Proteolysis And Processing Of Dry-cured Goat Ham

Dry-cured Ham as one of the popular traditional Xinjiang meat products, also is a traditional processing methods of the gigot in Arab region. It has a long history , but maintain the backward even the original production processes. It should not be accept by a modern food safety,nutrition,ease of consumption concept. This traditional meat products has not been research and development, need to introduce the advanced concept, use the modern technology to transform and innovation.By experiment design, the research comprises three parts. The first, study of the development of physical and chemical properties During Dry-cured Goat Ham Processing. The second,The free amino acid(FAA) influenced the flavor in traditional processing of Dry-cured Goat Ham. The third,correlation study between proteolysis and processing of Dry-cured Goat Ham. The contents and results are as follows.1.Development of physical and chemical properties During Dry-cured Goat Ham ProcessingDry-cured goat ham were processed according to typically traditional processing technology with fresh hams. Time-related concentration changes of water,Nacl,pH,TN and NPN were assayed. The results showed that muscle water content huge loss between before salting and end salting,with lower humidity and lower,NaCl content developing negatively correlated with water content lower and increase; NPN contents increased gradually during processing. pH values were 6;2.The free amino acid(FAA) influenced the flavor in traditional processing of Dry-cured Goat HamFree amino acid(FAA) accumulation were studied in Dry-cured Goat Ham.The results showed that since the concentrations of most FAA in final products were several times of their corresponding sensory thresholds , the FAA might have make an important contribution to the formation of ham flavor.3.Correlation Study Between Proteolysis and Processing of Dry-cured Goat Ham The correlation between proteolysis and dry-cured goat ham processing was researched by studying and analyzing total nitrogen,water soluble,non-protein nitrogen and free-amino acid in processing. The result showed that NPN developing positively correlated humidity and water content falling as well as temperature & NaCl content raising,and proteolysis was continuance in dry-cured goat ham processing. The proteolysis indexes (P.I.) of the final products were 2 to7.