Effects Of Barley-based Diets On Quality Of Dahe Black Pig Dry-cured Ham

The dahe black pig hams use high quality dahe black pig hind legs as raw materials,which go through low-temperature curing,middle-temperature fermenting,high-temperature after-ripening.Raw material is a primary element to determine the quality of ham.Now,however,raw material of dahe black pig hams is nonstandard,which lead to poor qualities of hams in texture,flavor and oxidation stability.The subject of this research is to discuss the relationship between characters of raw material and qualities of hams.dahe black pigs were fed in barley and maize,then were divided into different groups according to body weight.Fatt y acid,Salt content,protein content,fat content,water content,free amino acid were studied.The effects of different fodder on the myofribrillar&sarcoplasmic protein were also studied by SDS-PAGE.Besides,The effects of barley on the quality of myofribrillar of dahe black pig hams were also showed in this paper.The results were showed in the following:The salt content of dry-cured ham from dahe black pig(160 kg)feeded barley is 1.03%lower than corn-based diets and the moisture content of dahe black pig ham feeded barley is 4.52%higher than corn-based diets.the protein content of dahe black pig ham feeded barley is 2-4%higher than corn—based diets.However,the fat content content is 2-4%lower than corn—based diets.Compared with corn-based diets,the dahe black dry-cured ham of barley-based diets had a small extent of the lipid and protein oxidation.The Dahe black pig ham of barley-based diets had a higher level of polyunsaturated fatty acids content and PUFA/SFA ratio than corn-based diets(P<0.05).The n-6:n-3 ratio of the dahe black pig day-cured ham was not significant impact on dahe black pigs fed Barley-based(P>0.05).Therefore,the Nutritional value of dry-cured ham from dahe blackpigs(160kg)fed on barley is best.The total free amino acid and essential amino acids content of dahe black pig ham feeded barley are respectively16-37 mg/g and10-19mg/g higher than corn-based diets.Compared with corn-based diets,the dahe black dry-cured ham of barley-based diets had a the highest sensory scores.Compared with corn-based diets,the dahe black dry-cured ham of barley-based diets had a small hardness and a large chewiness.The optimum ratio of the flavor amino acids is possible that umami amino acids:sweet amino acids:bitter amino acids:sweet and bitter amino acids=11.7:6.7:39.93:13.6.The Dahe black pig ham of barley-based diets had a significant effect on the content of the free amino acids and sarcoplasmic and myofibrillar proteins.Therefore,the flavor of dry-cured ham from dahe black pigs(160kg)fed on barley is best.The dry-cured ham from dahe black pig feeded barley had a significantly lower level of the myofibril diameter and a significantly higher level of the sarcomere length(P<0.05).Compared with corn-based diets,the dahe black dry-cured ham of barley-based diets had a small hardness and a large chewiness.The dry-cured ham from the dahe black pig with 130 kg have potential advantage in the textural property.