中国四大名腿理化指标对比分析
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摘要
分析测定了金华火腿、宣威火腿、如皋火腿和宣恩火腿水分含量、蛋白质含量、脂肪含量、总糖含量、灰分含量、游离氨基酸含量(包括氨基酸组成)、可溶性蛋白含量、食盐含量、色度、质构、亚硝酸盐含量、三甲胺氮含量和过氧化值等理化指标。测定结果表明,四种火腿中,宣威火腿水分含量较高,金华火腿和宣恩火腿蛋白质含量较高,如皋火腿和宣恩火腿脂肪含量较高;金华火腿和宣恩火腿无盐灰分含量、呈味氨基酸含量和必需氨基酸含量更高,但四种火腿的氨基酸评分基本没有差别;四种火腿含盐量基本都超过10%,按照红色鲜艳程度依次为宣威火腿>宣恩火腿>如皋火腿>金华火腿,四种火腿质构表现方面基本没有差别;四种火腿亚硝酸盐含量、三甲胺含量和过氧化值均符合相应标准要求。整体而言,在诸多测定指标中,"四大名腿"并无明显差别。
The physical and chemical indexes including moisture content, protein content, fat content, total sugar content, ash content, free amino acid content(including amino acid composition), soluble protein content, salt content, color, texture, nitrite content, trimethylamine nitrogen content and peroxide value of Jinhua ham, Xuanwei ham, Rugao ham and Xuanen ham were analyzed and determined. The results showed that among the four kinds of hams, the water content of Xuanwei ham was higher, and the protein content of Jinhua ham and Xuanen ham was higher, and fat content of Rugao ham and Xuanen ham was higher; the non-salt ash content, flavor amino acid content and essential amino acid content of Jinhua ham and Xuanen ham were higher, however, there was little difference in the amino acid scores of the four kinds of hams. The salt content of the four kinds of hams was more than 10%. The degree of red color was in sequence of Xuanwei Ham, Xuanen Ham, Rugao Ham and Jinhua Ham. There was little difference in the texture of the four kinds of hams. The nitrite content, trimethylamine content and peroxide value of the four kinds of hams met the requirements of the corresponding standards. Overall, there were no significant differences between the "four famous hams" in many measurement indexes.
The physical and chemical indexes including moisture content, protein content, fat content, total sugar content, ash content, free amino acid content(including amino acid composition), soluble protein content, salt content, color, texture, nitrite content, trimethylamine nitrogen content and peroxide value of Jinhua ham, Xuanwei ham, Rugao ham and Xuanen ham were analyzed and determined. The results showed that among the four kinds of hams, the water content of Xuanwei ham was higher, and the protein content of Jinhua ham and Xuanen ham was higher, and fat content of Rugao ham and Xuanen ham was higher; the non-salt ash content, flavor amino acid content and essential amino acid content of Jinhua ham and Xuanen ham were higher, however, there was little difference in the amino acid scores of the four kinds of hams. The salt content of the four kinds of hams was more than 10%. The degree of red color was in sequence of Xuanwei Ham, Xuanen Ham, Rugao Ham and Jinhua Ham. There was little difference in the texture of the four kinds of hams. The nitrite content, trimethylamine content and peroxide value of the four kinds of hams met the requirements of the corresponding standards. Overall, there were no significant differences between the "four famous hams" in many measurement indexes.
引文
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2 TOLD R. F. Handbook of meat processing[M]. UK: John Wiley & Sons, 2010.
3 崔莹莹.脂质水解和氧化对湖北传统发酵火腿风味形成的影响[D].武汉:武汉轻工大学硕士学位论文,2016.
4 胡亚亚,邢路娟,周光宏等.金华火腿粗肽液对PC12细胞氧化损伤的保护作用[J].南京农业大学学报,2016,39(5):852-857
5 Jane L, Bolta P V, Krlep M, et al. Determination of free amino acid content in the Slovenian dry-cured ham Krakiprut and product characterization[J]. Acta Agriculturae Slovenica,2012,100(1):29-35
6 闫文杰.金华火腿加工过程中脂肪的变化研究[D].北京:中国农业大学博士学位论文,2005.
7 周小理,蒿婷凤,贺利庆等.金华火腿水提物体外抗氧化活性的研究[J].食品工业,2015,36(12):150-153
8 张新亮,徐幸莲,周光宏.如皋火腿加工过程中脂肪降解和氧化研究[J].食品工业科技,2010,31(10):154-157
9 黄慧福,王锡香,田雪莲.宣威火腿生产加工中HACCP的应用研究[J].食品工业,2011,32(3):75-77
10 崔莹莹,何乐,王海滨等.湖北宣恩火腿基本成分分析[J].肉类研究,2015,(5):6-9