Changes in proteolysis, protein oxidation, flavor, color and texture of dry-cured mutton ham during storage

Abstract

Changes in proteolysis, protein oxidation, flavor, color and texture in dry-cured mutton ham during storage for 0, 30, 60, 90, 120, 150 and 180 days are investigated in this study. Several meat parameters changed during storage. Myofibrillar and sarcoplasmic proteins were degraded at varying degrees and the surface hydrophobicity of proteins increased significantly during storage (p < 0.05). Unlike the carbonyl content which increased significantly (p < 0.05), the content of thiol decreased during storage (p < 0.05). Arginine and lysine varied most (p < 0.05) among 17 free amino acids. Among flavor compounds, aldehydes were the most abundant volatile compounds in dry-cured mutton ham during storage. The hardness, gumminess, chewiness and adhesiveness of dry-cured mutton ham significantly increased (p < 0.05), but the springiness and cohesiveness of the ham decreased. Moreover, L* (brightness), a* (redness) and b* (yellowness) decreased to varying degrees. Principal Component Analysis showed that most critical and significant changes occurred after 90 days of storage.