In order to investigate the differences in the quality characteristics of the common commercial Nuodeng dry-cured hams, a comprehensive evaluation of Nuodeng featured dry-cured hams was carried out. The physicochemical characteristics, textural properties and free amino acid contents of one-and three-year-old hams from Duroc × (Landrace × Yorkshire) white pigs and those from Nuodeng black pigs were determined, and the difference in their taste profiles was analyzed by using an electronic tongue. The results showed that there were significant differences in the texture of the four ham samples. Eighteen free amino acids were isolated from each sample, with arginine being the most abundant, followed by leucine, lysine and glutamic acid. The free amino acid content of white pig dry-cured ham (W group) was higher than that of black pig dry-cured ham (B group), while the proportion of umami amino acids in W group was higher than that in B group....

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