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《Food Science and Technology》 2009-11
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Generation mechanism of white spots in Xuanwei ham's muscle

LIU Hai, LIU Yi, MA Chang-wei* (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083)  
The generation mechanism of white spots in Xuanwei ham’s muscle was proved by determining water content, chloride content, proteolysis index and free amino acids of hams with and without white spots, by determining proteolysis index and free amino acids of hams’muscle in different processing periods, and by combining the solubility of amino acids. In the processing of Xuanwei ham, especially in the early stage of ripening period, because of the strong degradation of protein and generation of amino acids, and because of the low solubility of tyrosine, tyrosine crystallized and the white spots likely generated. The generation of white spots might be related to the amount of salt added, temperature and humidity in the ripening period.
【Fund】: 云南省省院省校科技合作计划项目(2006YX09)
【CateGory Index】: TS251.1
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