Physicochemical changes during processing of Chinese Xuanwei ham

Aixiang Huang. Faculty of Food Science and Technology E-mail:aixianghuang@126com; Sarote Sirisansaneeyakul. Faculty of Agro-Industry. Department of Biotechnology; Changrong Ge. Faculty of Food Science and Technology; Zongdao Chen. Faculty of Food Science; Qichao Huang. Faculty of Food Science and Technology; Wen Qin. Faculty of Agricultural Engineering; Yusuf Chisti. School of Engineering

Physicochemical changes during processing of Chinese Xuanwei ham

2011

Aixiang Huang(Yunnan Agricultural University, Kunming (China). Faculty of Food Science and Technology) E-mail:aixianghuang@126com | Sarote Sirisansaneeyakul(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Biotechnology) | Changrong Ge(Yunnan Agricultural University, Kunming (China). Faculty of Food Science and Technology) | Zongdao Chen(Xinan University, Chong Qing (China). Faculty of Food Science) | Qichao Huang(Yunnan Agricultural University, Kunming (China). Faculty of Food Science and Technology) | Wen Qin(Sichuan Agricultural University, Ya-an (China). Faculty of Agricultural Engineering) | Yusuf Chisti(Massey University, Palmerston North (New Zealand). School of Engineering)

AGROVOC Keywords

acidity chemicophysical properties color colour fermentation food processing free fatty acids hams ingredients moisture content odor organoleptic analysis peroxides pork processing relative humidity salts sensory evaluation smell taste (sensation) temperature texture volatile compounds water activity

Bibliographic information

Published in

Witthayasan Kasetsart (Sakha Witthayasat)

ISSN 0075-5192

Pagination

pp. 539-550

Other Subjects

Nano2; Peroxide value; Xuanwei ham; Porcine hind legs; Salt content; Taste; Acid value; Free fatty acid; Meat fermentation; Total volatile basic nitrogen; Muscle ph; Physicochemical property; Chinese dry-cured ham

Language

English

Type

Summary; Non-Conventional

In AGRIS since: 2016-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Thai National AGRIS Centre, Kasetsart University

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Links

http://kasetsartjournal.ku.ac.th

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