Quality Control of Jinhua Ham from the Influence between Proteases Activities and Processing Parameters: A Review

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...

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Bibliografiska uppgifter
Huvudupphovsmän: Shiqi Hu, Xinglian Xu, Wangang Zhang, Chunbao Li, Guanghong Zhou
Materialtyp: Artikel
Språk:English
Publicerad: MDPI AG 2023-03-01
Serie:Foods
Ämnen:
endogenous proteases
dry-cured ham
process parameters
protein degradation
flavor
Länkar:https://www.mdpi.com/2304-8158/12/7/1454

Internet

https://www.mdpi.com/2304-8158/12/7/1454

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