Effect of intensifying high-temperature ripening on lipolysis and lipid oxidation of Jinhua ham

The orthogonal experiment for fermenting-ripening process was carried out to effectively shorten the process time of Jinhua ham by intensifying high-temperature ripening Lipolysis and lipid oxidation in the ham were affected by the process time temperature and salt content during processing Intensifying high-temperature ripening could accelerate the lipolysis and lipid oxidation Both saturated and unsaturated free fatty acids (FFAs) were steadily increased with temperature rising (p < 0 01) The daily-increment of total FFAs in the muscle of modern process products was significantly higher than that in the traditional ones (p < 0 01) and kept at a high level through high-temperature ripening TSARS in ripened hams was remarkably lower than that in traditional products (p < 0 01) These results explained that longtime high-temperature (35-37 degrees C) ripening could effectively promote lipolysis decrease TBARS value and accelerate the development of flavor in Jinhua ham (C) 2010 Elsevier Ltd All rights reserved