Formation and Exploration of Maillard Reaction Products during Jinhua Ham Production
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Abstract:
Jinhua ham was chosen as the study object to analyze the formation of Maillard reaction products during the processes in Jinhua ham production (salting, sun-drying, ripening), and to study the effects of the Maillard reaction products on the unique flavor and antioxidant activity of Jinhua ham by high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS). The results showed that Maillard reactions occurred during the production of Jinhua ham, in particular during fermentation, in which the contents of protein and sugar decreased by 1.17% and 0.65%, respectively. Meat became darker in color, and the degree of browning continuously increased. In addition, during Jinhua ham production, the contents of aldehydes (40%), ketones (20%), and the Maillard reaction products (pyridine, pyrazine, and furans) are increased. Additionally, 5-(hydroxymethyl)furfural (HMF), acrylamide, pyrazine, and other typical Maillard reaction products were produced; the corresponding contents in the end product were 0.16 mg/g, 0.09 μg/g, and 0.025 μg/g, respectively, and they made important contributions to the unique flavor of Jinhua ham. In vitro antioxidant activity assays and Caco-2 cell tests indicated that Jinhua ham can promote the growth of Caco-2 cells and has a high antioxidant activity.
