Quality Control of Jinhua Ham from the Influence between Proteases Activities and Processing Parameters: A Review
Endogenous proteases are significant for Jinhua ham quality. Protein degradation affects the chemical traits, texture and the formation of flavor substances. Protease activities are affected by different process parameters, such as processing temperature, maturation time, salt content and the drying...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/7/1454 |
| _version_ | 1827746803956580352 |
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| author | Shiqi Hu Xinglian Xu Wangang Zhang Chunbao Li Guanghong Zhou |
| author_facet | Shiqi Hu Xinglian Xu Wangang Zhang Chunbao Li Guanghong Zhou |
| author_sort | Shiqi Hu |
| collection | DOAJ |
| description | Endogenous proteases are significant for Jinhua ham quality. Protein degradation affects the chemical traits, texture and the formation of flavor substances. Protease activities are affected by different process parameters, such as processing temperature, maturation time, salt content and the drying rate. They affect ham quality, which can be controlled by process parameters. The influences of key factors on Jinhua ham quality are briefly summarized, which can provide a theoretical basis for the selection of specific parameters in dry-cured ham processing. Furthermore, some suggestions are proposed for correcting and improving the flavor and textural defects of ham, yet the effectiveness depends on the operating conditions. The determination of enzyme activity is not real-time and unsupervised at the moment. Future research will focus on the determination of the actual endogenous protease activity and the quantitative relationship between the enzyme activity and main processing parameters. |
| first_indexed | 2024-03-11T05:37:34Z |
| format | Article |
| id | doaj.art-2e5811e7891648c99d0b25ee9c5be65c |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T05:37:34Z |
| publishDate | 2023-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-2e5811e7891648c99d0b25ee9c5be65c2023-11-17T16:41:29ZengMDPI AGFoods2304-81582023-03-01127145410.3390/foods12071454Quality Control of Jinhua Ham from the Influence between Proteases Activities and Processing Parameters: A ReviewShiqi Hu0Xinglian Xu1Wangang Zhang2Chunbao Li3Guanghong Zhou4Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, ChinaKey Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, ChinaKey Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, ChinaKey Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, ChinaKey Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, ChinaEndogenous proteases are significant for Jinhua ham quality. Protein degradation affects the chemical traits, texture and the formation of flavor substances. Protease activities are affected by different process parameters, such as processing temperature, maturation time, salt content and the drying rate. They affect ham quality, which can be controlled by process parameters. The influences of key factors on Jinhua ham quality are briefly summarized, which can provide a theoretical basis for the selection of specific parameters in dry-cured ham processing. Furthermore, some suggestions are proposed for correcting and improving the flavor and textural defects of ham, yet the effectiveness depends on the operating conditions. The determination of enzyme activity is not real-time and unsupervised at the moment. Future research will focus on the determination of the actual endogenous protease activity and the quantitative relationship between the enzyme activity and main processing parameters.https://www.mdpi.com/2304-8158/12/7/1454endogenous proteasesdry-cured hamprocess parametersprotein degradationflavor |
| spellingShingle | Shiqi Hu Xinglian Xu Wangang Zhang Chunbao Li Guanghong Zhou Quality Control of Jinhua Ham from the Influence between Proteases Activities and Processing Parameters: A Review Foods endogenous proteases dry-cured ham process parameters protein degradation flavor |
| title | Quality Control of Jinhua Ham from the Influence between Proteases Activities and Processing Parameters: A Review |
| title_full | Quality Control of Jinhua Ham from the Influence between Proteases Activities and Processing Parameters: A Review |
| title_fullStr | Quality Control of Jinhua Ham from the Influence between Proteases Activities and Processing Parameters: A Review |
| title_full_unstemmed | Quality Control of Jinhua Ham from the Influence between Proteases Activities and Processing Parameters: A Review |
| title_short | Quality Control of Jinhua Ham from the Influence between Proteases Activities and Processing Parameters: A Review |
| title_sort | quality control of jinhua ham from the influence between proteases activities and processing parameters a review |
| topic | endogenous proteases dry-cured ham process parameters protein degradation flavor |
| url | https://www.mdpi.com/2304-8158/12/7/1454 |
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