Food and Fermentation Industries >

2025 , Vol. 51 >Issue 23: 267 - 276

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042479

Quality changes and flavor formation of muscles from different parts of Xuanwei ham during fermentation and ripening

  • LIANG Wei ,
  • ZHANG Lu ,
  • WANG Xuejiao ,
  • YIN Xiaoyu ,
  • CAO Jianxin
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  • (Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China)

Received date: 2025-02-25

  Revised date: 2025-04-16

  Online published: 2025-12-25

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Abstract

Lipid and protein oxidation plays an important role in the formation of ham quality and flavor.In the study, the changes in physicochemical parameters, lipid oxidation, protein oxidation, and volatile compounds of the biceps femoris (BF) and semimembranosus (SM) muscles during the fermentation and ripening of Xuanwei ham were evaluated.The results showed that the moisture content, water activity, lightness, active sulfhydryl content, and peroxide value in both BF and SM muscles significantly decreased (P<0.05) with extended fermentation time.Hardness, chewiness, redness, carbonyl content, surface hydrophobicity, and thiobarbituric acid reactive substances values of both BF and SM muscles increased significantly with the extension of fermentation time (P<0.05), with significant differences observed between the two muscles (P<0.05).Regarding overall odor perception, the e-nose effectively distinguished the odors of BF and SM muscles at different fermentation stages.Through partial least squares analysis, 19 volatile compounds were found to exhibit significant correlations with protein oxidation and lipid oxidation during the fermentation and ripening processes of Xuanwei ham.

Key words： Xuanwei ham; different muscles; protein oxidation; lipid oxidation; E-nose; volatile compounds

Cite this article

LIANG Wei , ZHANG Lu , WANG Xuejiao , YIN Xiaoyu , CAO Jianxin . Quality changes and flavor formation of muscles from different parts of Xuanwei ham during fermentation and ripening[J]. Food and Fermentation Industries, 2025 , 51(23) : 267 -276 . DOI: 10.13995/j.cnki.11-1802/ts.042479

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