119
5
solid - state fermented
food of animal origin
PENG ZHOU, DASONG LIU, YINGJIA
CHEN, AND TIANCHENG LI
State Key Laboratory of Food Science and Technology,
School of Food Science and Technology, Jiangnan
University, Wuxi, Jiangsu Province, China
Contents
5.1 Introduction 120
5.2 Ham 120
5.2.1 Introduction 120
5.2.2 Dry- Cured Ham Components and Nutritional
Properties 122
5.2.2.1 Lipids and Fatty Acids 122
5.2.2.2 Proteins, Peptides, and Amino Acids 124
5.2.2.3 Other Components 125
5.2.3 Major Types of Hams 127
5.2.3.1 Hams in European Countries and America 127
5.2.3.2 Hams in China 128
5.2.4 Perspectives 132
5.2.5 Summary 133
5.3 Sausage 133
5.3.1 Introduction 133
5.3.2 Major Types of Sausage 135
5.3.2.1 Chinese Sausage 135
5.3.2.2 European ...