Quality Control of Jinhua Ham from the Influence between Proteases Activities and Processing Parameters: A Review

Endogenous proteases are significant for Jinhua ham quality. Protein degradation affects the chemical traits, texture and the formation of flavor substances. Protease activities are affected by different process parameters, such as processing temperature, maturation time, salt content and the drying...

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Detalles Bibliográficos
Autores principales: Hu, Shiqi, Xu, Xinglian, Zhang, Wangang, Li, Chunbao, Zhou, Guanghong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094101/
https://www.ncbi.nlm.nih.gov/pubmed/37048273
http://dx.doi.org/10.3390/foods12071454

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094101/
https://www.ncbi.nlm.nih.gov/pubmed/37048273
http://dx.doi.org/10.3390/foods12071454

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