iTRAQ-based quantitative proteomic characterizes the salting exudates of Jinhua ham during the salting process
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DOI: 10.1016/j.foodcont.2019.01.007
Abstract: Abstract Exudates of ham usually generate at salting stage and it can provide complete and homogeneous biochemical information that whole ham occurred. To evaluate the effect of salting on Jinhua ham, 40 hams were randomly… read more here.
Keywords: ham; jinhua ham; itraq based; day ... See more keywords
Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction.
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DOI: 10.1111/1750-3841.13996
Abstract: To evaluate the role of Maillard reactions in the generation of flavor compounds in Jinhua ham, the reactions of glucose and ethanal with histidine and lysine, respectively, were studied by simulating the ripening conditions of… read more here.
Keywords: ham; histidine; jinhua ham; generation ... See more keywords
The Effect of Coating Incorporated with Black Pepper Essential Oil on the Taste Quality of Jinhua Ham After Storage for Four Months.
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DOI: 10.1111/1750-3841.14795
Abstract: In this study, 1 H NMR and multivariate data analysis were used to investigate the effect of coating incorporated with black pepper essential oil (CIBPEO) on the taste of Jinhua ham after 4 months of… read more here.
Keywords: taste; jinhua ham; black pepper; incorporated black ... See more keywords