重组腊肉火腿工艺优化及其理化特性变化研究
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摘要
火腿是西式肉制品的一大类产品,它具有营养丰富、食用方便、风味独特、便于携带和保存的特点,深受人们的欢迎。腊肉具有中国特色风味,属于中国的传统名优产品,正因为它的独特性和优越性才使它经历了数千年而不衰,证明它有着广泛的民众基础,蕴藏着巨大生命力。如何把腊肉与西式火腿的加工结合起来,将有中国特色的腊肉进行重组成型,开发出具有西式特色的火腿,使之更容易被消费者接受,易于食用的新产品是本课题研究的重点与创新点。
主要研究结果如下:
1.通过对腌制剂最佳风味配方优化结果:氯化钠3.5%,复合香辛料0.4%,红糖1.5%,烟熏剂0.6%,综合评分最好。白酒1%,亚硝酸钠0.02%,异抗坏血酸钠0.03%,味精0.3%,β一环状糊精0.2%,水5%为最常规添加量。
2.选择影响火腿质地较大的四个因素:肥瘦比、淀粉、水分、复合磷酸盐,以火腿的硬度、弹性、粘聚性为指标。正交优化结果:肥瘦比4:6,淀粉8%,水分添加量3%,复合磷酸盐0.3%为最佳。
3.利用气相色谱质谱联用仪(GCMS-QP2010),分析鲜肉,重组腊肉火腿的风味物质。荣昌猪肉鲜肉风味成分:共检测出50种化合物,其中醇类21种,酸类3种,酮类2种,酯类2种,烃类10种,呋喃1种,胺类1种,其他10种。重组腊肉火腿风味成分:共检测出98种化合物,其中醇类14种,醛类24种,酸类1种,酮类6种,酯类25种,烃类24种,含氧杂环及含氮物2种,其它2种。
4.通过对腊肉生产过程中理化物质变化分析得出:pH总体趋势是降低的。在加工过程中的水分含量都逐渐下降。主要发生在腌制前期和干制阶段。腊肉加工过程中TBA值均呈上升趋势,酸价保持上升的趋势,干制中后期上升趋势最明显,说明游离脂肪酸不断积累,脂肪水解及氧化的程度较大,有利于形成风味的前体物质。水分活度在腌制过程中有明显下降,这是因为腊肉的腌制剂中的食盐解离使肉中的游离水减少,降低Aw值,之后水分活度基本稳定。
Ham is a large type product of western-style meat,it is nutritious,convenient to eat,special flavor,easy to carry and preserve characteristics is welcomed by all of the the people.Bacon with Chinese characteristics,is china's traditional meat.
Flavor,so it is belonged to china's BrandName product,precisely because of its uniqueness and superiority of only experienced it for thousands of years without failure,that it has a broad popular base,a vast reservoir of vitality.How to join the Western-style ham with the chinese traditional bacon processing together,and make the Chinese characteristics bacon restructuring,developed with Western-style ham characteristics product,making it more easily accepted by consumers and easy edible of new products is the focus and innovation.of this research.
The main findings are as follows:
1.Preparation of pickled flavor formulations to optimize the best results: Sodium chloride 3.5%,0.4%complex spice,brown sugar,1.5%,0.6%smoked agent,the Composite score best.Liquor l%,sodium nitrite 0.02%,0.03%sodium erythorbate,monosodium glutamate 0.3%,β-cyclodextrin 0.2%,water 5%for the conventional dosage.
2.To choose the largest four impact factors of restructuring ham's texture:fat and thin ratio,the amount of starch added,the volume of water,the amount of phosphate compound,Ham in the hardness,flexibility,cohesion and as an index to optimize the results of orthogonal:fat and thin ratio than 4:6,8%starch,3%of the volume of water added,0.3%phosphate compound.
3.Using gas chromatography mass spectrometer(GCMS-QP2010),analysis of fresh meat,and restructuring bacon ham flavor material.Rongchang pork meat flavor components:a total of 50 kinds of compounds detected,Of which 21 kinds of alcohols,three kinds of acids,ketones 2,two kinds of esters,10 hydrocarbons,furans 1 kinds,one kinds of amines,and other 10 kinds of. restructuring ham bacon flavor components:a total of 98 kinds of compounds detected,of which 14 kinds of alcohols,aldehydes 24,one kinds of acids,six kinds of ketones,25 esters,24 kinds of hydrocarbons,oxygen-containing heterocyclic and two kinds of nitrogen-containing material,the other two kinds.
4.Through the process of meat production changes in physical and chemical analysis of substances:The pH in the processing of all the moisture content is general trend decreased gradually. The reduction in moisture content occurred mainly in pre-salting and drying stages of the process bacon TBA values showed an upward trend,the process of acid bacon prices have maintained an upward trend,dried in an upward trend in the latter the most obvious on accumulation of free fatty acids,fat hydrolysis,and the larger the degree of oxidation is conducive to the formation of flavor precursors.Water activity in the curing process decreased significantly,because the salted meat preparation so that the dissociation of salt meat to reduce the free water so the Aw value decrease, followed by the basic stability of water activity.
主要研究结果如下:
1.通过对腌制剂最佳风味配方优化结果:氯化钠3.5%,复合香辛料0.4%,红糖1.5%,烟熏剂0.6%,综合评分最好。白酒1%,亚硝酸钠0.02%,异抗坏血酸钠0.03%,味精0.3%,β一环状糊精0.2%,水5%为最常规添加量。
2.选择影响火腿质地较大的四个因素:肥瘦比、淀粉、水分、复合磷酸盐,以火腿的硬度、弹性、粘聚性为指标。正交优化结果:肥瘦比4:6,淀粉8%,水分添加量3%,复合磷酸盐0.3%为最佳。
3.利用气相色谱质谱联用仪(GCMS-QP2010),分析鲜肉,重组腊肉火腿的风味物质。荣昌猪肉鲜肉风味成分:共检测出50种化合物,其中醇类21种,酸类3种,酮类2种,酯类2种,烃类10种,呋喃1种,胺类1种,其他10种。重组腊肉火腿风味成分:共检测出98种化合物,其中醇类14种,醛类24种,酸类1种,酮类6种,酯类25种,烃类24种,含氧杂环及含氮物2种,其它2种。
4.通过对腊肉生产过程中理化物质变化分析得出:pH总体趋势是降低的。在加工过程中的水分含量都逐渐下降。主要发生在腌制前期和干制阶段。腊肉加工过程中TBA值均呈上升趋势,酸价保持上升的趋势,干制中后期上升趋势最明显,说明游离脂肪酸不断积累,脂肪水解及氧化的程度较大,有利于形成风味的前体物质。水分活度在腌制过程中有明显下降,这是因为腊肉的腌制剂中的食盐解离使肉中的游离水减少,降低Aw值,之后水分活度基本稳定。
Ham is a large type product of western-style meat,it is nutritious,convenient to eat,special flavor,easy to carry and preserve characteristics is welcomed by all of the the people.Bacon with Chinese characteristics,is china's traditional meat.
Flavor,so it is belonged to china's BrandName product,precisely because of its uniqueness and superiority of only experienced it for thousands of years without failure,that it has a broad popular base,a vast reservoir of vitality.How to join the Western-style ham with the chinese traditional bacon processing together,and make the Chinese characteristics bacon restructuring,developed with Western-style ham characteristics product,making it more easily accepted by consumers and easy edible of new products is the focus and innovation.of this research.
The main findings are as follows:
1.Preparation of pickled flavor formulations to optimize the best results: Sodium chloride 3.5%,0.4%complex spice,brown sugar,1.5%,0.6%smoked agent,the Composite score best.Liquor l%,sodium nitrite 0.02%,0.03%sodium erythorbate,monosodium glutamate 0.3%,β-cyclodextrin 0.2%,water 5%for the conventional dosage.
2.To choose the largest four impact factors of restructuring ham's texture:fat and thin ratio,the amount of starch added,the volume of water,the amount of phosphate compound,Ham in the hardness,flexibility,cohesion and as an index to optimize the results of orthogonal:fat and thin ratio than 4:6,8%starch,3%of the volume of water added,0.3%phosphate compound.
3.Using gas chromatography mass spectrometer(GCMS-QP2010),analysis of fresh meat,and restructuring bacon ham flavor material.Rongchang pork meat flavor components:a total of 50 kinds of compounds detected,Of which 21 kinds of alcohols,three kinds of acids,ketones 2,two kinds of esters,10 hydrocarbons,furans 1 kinds,one kinds of amines,and other 10 kinds of. restructuring ham bacon flavor components:a total of 98 kinds of compounds detected,of which 14 kinds of alcohols,aldehydes 24,one kinds of acids,six kinds of ketones,25 esters,24 kinds of hydrocarbons,oxygen-containing heterocyclic and two kinds of nitrogen-containing material,the other two kinds.
4.Through the process of meat production changes in physical and chemical analysis of substances:The pH in the processing of all the moisture content is general trend decreased gradually. The reduction in moisture content occurred mainly in pre-salting and drying stages of the process bacon TBA values showed an upward trend,the process of acid bacon prices have maintained an upward trend,dried in an upward trend in the latter the most obvious on accumulation of free fatty acids,fat hydrolysis,and the larger the degree of oxidation is conducive to the formation of flavor precursors.Water activity in the curing process decreased significantly,because the salted meat preparation so that the dissociation of salt meat to reduce the free water so the Aw value decrease, followed by the basic stability of water activity.
引文
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[7]方红美,李楠,张慧文等.卡拉胶与黄原胶对牛肉品质的影响研究.农产品加工学刊,2006,(10):34-40
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[11]Narasimhan Ramaarathnam.Studies on meat flavor.1.Qualitative and quantitative differences in uncured and cured pork[J].Agri Food Chem,1991,39:344-350.
[12]M C Montel,F Masson Bacterrial role in flavour development[J].Meat Science,1998,49:Suppl.1,S111-1S123.
[13]Fidel Toldra.Proteolysis and lipolysis in flavour development of dry-cured meat product[J].Meat Science,1998,49(Suppl.1,S101-S110)
[14]田怀香.金华火腿风味物质研究及其风味基料的研制[D].江南大学博士学位论文,2005,09.
[15]Fidel Toldra.Proteolysis and lipolysis in flavour development of dry-cured meat product[J].Meat Science,1998,49(Suppl.1,S111-S123)
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