Study On The Protein Degradation And Its Impact On The Quality Of The Dry-cured Mutton Ham During The Processing

The research studied physicochemical properties of the dry-cured mutton ham during theprocessing. And the variation of the dry-cured mutton ham during maturation quality was analyzed;SDS-PAGE methods were used to examine Protein degradation changes during the processing;Finally, the sensory of mutton ham were evaluated, and its main aroma components were explored.The aim is to provide some theoretical basis to improve and enhance the quality and safety of thedry-cured mutton ham. Main contents and conclusions are as follows．1The study of the physicochemical properties of dry-cured mutton ham during processingThe change of the physicochemical properties of dry-cured mutton ham was studied duringprocessing. PH value of the ham has certain fluctuation in the process, and at the end process ofthe PH value just above the raw material; Moisture content was gradually declining trend, NaClcontent showed a growing trend, mainly due to evaporation and infiltration of water, moisturecontent, and NaCl content significantly different in the various stages of processing; TVB-Ncontent increased, and the final TVB-N content in27.32mg/100g,the mutton ham can show faintscent; Index of oxidative like peroxide value, TBARS value, diene value and carbonyl value havea certain fluctuation in the whole process, which also reflects the condition of the formation offlavor substances in fat oxidation; Residual nitrite is also irregular changed, and measured thefinal content is1.34mg/kg lower than the national standard, which were safe and reliable.2Study on Processing Proteolysis for Dry-Cured mutton hamIn this study, the changes of proteolysis during processing of dry-cured mutton ham werestudied. The results showed that the total nitrogen content during processing first decreased andthen increased, the concentration of the non-protein nitrogen and proteolysis index wereincreasing during the processing, The results of SDS-PAGE showed that both of sarcoplasmic andmyofibrillar proteins were degradated and mainly happened during curing and fermentation. Thefree amino acid (FAA) was assayed and the results showed that all kinds of FAA contentsincreased in relatively different degrees during processing.3Sensory evaluations for mutton hamThe descriptive analysis method was used to analysis mutton ham sensory. The resultsshowed that: muscle color is reddish-brown of mutton ham, surface fat is slightly yellow, internalfat shows translucent crystal, organization of the state of mutton ham is tight but marbling obvious;the score of flavor showed that after steamed, the savory and smell of mutton ham be weakened,but pickled flavor, sweetness, meat flavor in a dominant position; general flavor characteristicsstill has strong ham ham flavor; Detected by GC analysis,there are nine effective aromacomponents in mutton ham, six of which are the same in the raw material,and the aroma ofingredient content in ham was significantly higher than fresh mutton leg, which reflects thatmutton ham in its long maturation process of fermentation formed a large and unique volatileflavor compounds.