宣恩火腿加工过程中理化特性的变化
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摘要
将宣恩火腿整个加工过程分为原料腿、腌制末期、发酵初期、发酵中期和成品五个加工阶段,测定不同阶段火腿主要理化指标。结果表明,在发酵初期之前火腿水分含量快速下降,随后趋于稳定,水分活度先下降后趋于平稳;在腌制末期食盐含量快速上升,随后保持稳定,无盐灰分基本保持稳定;总蛋白质含量由于水分的散失其含量不断升高,蛋白质的降解使得多肽和氨基酸含量升高;加工前期总糖含量不断下降,到发酵中后期其趋于稳定;亚硝酸盐含量先上升后下降然后趋于平缓,且始终处于较低水平;宣恩火腿经加工后肉色变得更加红艳,肌肉硬度增加,嫩度降低,肉质变得松散,咀嚼性和口感有所上升。
The whole process of Xuanen ham was divided into five stages :raw material,pickling stage,early fermentation stage,middle fermentation stage and final product. The main physical and chemical indicators of ham in different stages were determined. The results showed that moisture content of ham decreased rapidly before the initial stage of fermentation and gradually become stable. The water activity first decreased and then stabilized. At the end of the curing,salt content increased rapidly,and then remained stable;salt-free ash remained stable;the total protein content increased due to the loss of water,the content of peptides and amino acids were increased due to the degradation of protein;the total sugar content in the early stage of processing decreased and tend to be stable in the middle and later stages of fermentation. Nitrite content first increased and then decreased,and kept at a low level. After processing,Xuanen ham has a red color,meat hardness increased and tenderness decreased,meat texture became loose,chewing and taste were better.
The whole process of Xuanen ham was divided into five stages :raw material,pickling stage,early fermentation stage,middle fermentation stage and final product. The main physical and chemical indicators of ham in different stages were determined. The results showed that moisture content of ham decreased rapidly before the initial stage of fermentation and gradually become stable. The water activity first decreased and then stabilized. At the end of the curing,salt content increased rapidly,and then remained stable;salt-free ash remained stable;the total protein content increased due to the loss of water,the content of peptides and amino acids were increased due to the degradation of protein;the total sugar content in the early stage of processing decreased and tend to be stable in the middle and later stages of fermentation. Nitrite content first increased and then decreased,and kept at a low level. After processing,Xuanen ham has a red color,meat hardness increased and tenderness decreased,meat texture became loose,chewing and taste were better.
引文
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[9]惠腾,戴瑞彤,彭增起,等.重组干腌火腿加工过程中脂质与蛋白质的氧化[J].肉类研究,2017,31(9):7-13+102.
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[12]刘广福,王硕,朱兴旺,等.接种发酵和自然发酵酸菜的亚硝酸盐含量对比分析[J].中国酿造,2013,32(7):74-76.
[13]Cilla I,Martínez L,Beltrán J A,et al.Factors affecting acceptability of dry-cured ham throughout extended maturation under“bodega”conditions[J].Meat Science,2015,69(4):789-95.
[14]Chambers E,Bowers J R.Consumer perception of sensory qualities in muscle foods[J].Food Technology,1993,47(11):116-120.
[15]Rahman M S,Al-Farsi S A.Instrumental texture profile analysis(TPA)of date flesh as a function of moisture content[J].Journal of Food Engineering,2005,66(4):505-511.
[2]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.
[3]王嫒嫡.不同成熟时期宣威火腿品质及营养的研究[D].大连工业大学,2016.
[4]张远,徐贵华,何承云,等.宣威火腿加工过程中理化指标变化的研究[J].河南科技学院学报,2009,37(2):39-41.
[5]马志方,张雅玮,惠腾,等.低钠传统金华火腿加工过程中理化特性的变化[J].食品工业科技,2016,37(14):118-123+127.
[6]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.
[7]胡亚亚,邢路娟,周光宏,等.不同提取方法对金华火腿粗肽液抗氧化活性的影响[J].食品工业科技,2015,36(14):115-118+122.
[8]方细娟.罗非鱼鱼肉蛋白多肽及其锌配合物的制备与生物活性[D].广州大学,2012.
[9]惠腾,戴瑞彤,彭增起,等.重组干腌火腿加工过程中脂质与蛋白质的氧化[J].肉类研究,2017,31(9):7-13+102.
[10]Mottram D S.Flavour formation in meat and meat products:a review[J].Food Chemistry,2008,62(4):415-424.
[11]浦绍飞,姜泽剑,陈顺浩,等.宣威火腿加工工艺及关键质量控制点的研究[J].轻工标准与质量,2015(4):24-25+46.
[12]刘广福,王硕,朱兴旺,等.接种发酵和自然发酵酸菜的亚硝酸盐含量对比分析[J].中国酿造,2013,32(7):74-76.
[13]Cilla I,Martínez L,Beltrán J A,et al.Factors affecting acceptability of dry-cured ham throughout extended maturation under“bodega”conditions[J].Meat Science,2015,69(4):789-95.
[14]Chambers E,Bowers J R.Consumer perception of sensory qualities in muscle foods[J].Food Technology,1993,47(11):116-120.
[15]Rahman M S,Al-Farsi S A.Instrumental texture profile analysis(TPA)of date flesh as a function of moisture content[J].Journal of Food Engineering,2005,66(4):505-511.