Biochemical changes during processing of traditional Jinhua ham

Area of Science:

• Food Science
• Meat Science
• Biochemistry

Background:

• Jinhua ham is a globally recognized Chinese dry-cured ham.
• Its unique flavor profile is attributed to complex biochemical changes during processing.

Purpose of the Study:

• To detail the processing stages of Jinhua ham.
• To investigate the biochemical transformations, specifically proteolysis and lipolysis, during its production.
• To identify key compounds contributing to Jinhua ham's characteristic flavor.

Main Methods:

• The study outlines the six distinct processing stages of Jinhua ham.
• It highlights the biochemical processes of proteolysis and lipolysis.
• Analytical methods were used to identify volatile compounds and quantify free amino acids.

Main Results:

• Jinhua ham production involves six sequential stages: preparation, salting, washing/drying/shaping, ripening, and post-ripening.
• Intense proteolysis and lipolysis occur throughout the processing period.
• Free amino acid content increases 14-16 fold compared to green ham.
• 191 volatile compounds were identified, contributing significantly to the ham's flavor.

Conclusions:

• The multi-stage processing of Jinhua ham drives significant biochemical changes.
• Elevated levels of free amino acids and a diverse array of volatile compounds are crucial for Jinhua ham's distinct and desirable flavor profile.