Variation of Physical and Chemical Properties during the Processing of Dry-cured Donkey Ham
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Abstract:
In order to explore the quality variation and flavor formation of dry-cured donkey ham, the changes in physical and chemical properties of donkey ham with seven different processing stages were studied. The results showed that the pH of dry-cured donkey ham kept stable (6.2~6.6) during the whole processing (p>0.05). The moisture content significantly decreased first (p<0.05) and finally became stable at 35%. The NaCl content increased during processing and reached 12.39% in mature period. The POV and TBA increased significantly first and finally became stable (p<0.05). The TVB-N content kept stable and rose steadily, and peaked at 85.76 mg/100g in the mature period of ham. And the ash showed a significant upward trend (p<0.05) first and finally became stable (p<0.05). In summary, the changes of physical, chemical and oxidation properties in ham affect the formation of ham quality and the final flavor in the processing of dry-cured donkey, and the better flavor of the ham was after fermentation for 6 months.
