云南干腌火腿品质特征形成与微生物作用研究
|
摘要
云南干腌火腿(以下简称云腿)历史悠久，具有瘦肉红似火、脂白有光泽、气味鲜香宜人、滋味浓郁独特、形似古乐“琵琶”等感官品质特征。云腿是云南省具有特色优势的食品加工产业和畜产品拳头产品，在国内外具有较高的知名度，研究其品质特征的形成规律和微生物对其品质特征形成的作用，对突破云腿理论研究的“瓶颈”和发展云腿产业意义重大。
1．云腿品质特征形成规律的研究
选择品种相同、质量约13kg的36条杂交猪后腿为原料腿，在控制条件下加工云腿，分别在原料腿、腌制中期(14d)、腌制末期(28d)、风干中期(20d)、风干末期(40d)以及发酵成熟30d、60d、90d、120d等9个工艺点随机抽取4条腿，分别取股二头肌(以下简称BF)、半膜肌(以下简称SM)以及股二头肌下部的脂肪为样品，对其感官指标(色、香、味、组织状态)、理化指标(水分、食盐、蛋白质、脂肪含量以及水分活度、pH值、色差值、剪切力值)、卫生指标(挥发性盐基氮、亚硝酸盐及脂肪酸价、脂肪过氧化值)和发酵期间的风味物质(游离脂肪酸、挥发性风味成分)等品质特征变化规律进行研究。结果表明：
(1) 随着发酵期延长，火腿色、香、味、组织状态各项感官指标得分增加(P＜0.05)，具有更诱人的商品色泽，火腿风味逐渐浓郁。
(2) 加工过程中，火腿SM和BF的水分含量、水分活度呈逐渐下降趋势，其中SM较BF下降快，而与之相对应的食盐、蛋白质、脂肪含量则逐渐增加。控制适宜的水分含量和水分活度变化，对防止火腿腐坏变质、避免外部肌肉“结壳”，提高火腿质量有密切关系。云腿肌肉中挥发性盐基氮(TVB-N)、亚硝酸盐残留量以及脂肪酸价(AV)等卫生指标则随着加工期延长逐渐增高，其中TVB-N、AV值在腌制、风干期变化小，而进入发酵期后快速增加(由于温湿度增加、氧化加快)，而过氧化值(POV)则进入发酵期后含量有所下降，可能与其进一步降解成挥发性风味成分有关。亚硝酸盐残留量低于宣威火腿国家标准的规定(＜4mg／kg)，说明适量添加硝酸盐作为发色剂是可行的。云腿加工过程中BF和SM的pH值呈现高→低→高的变化趋势，特别进入发酵期后升高较快，主要是由于肉中糖原、蛋白质等降解所致。由于肌肉褐变和亚硝酸盐的发色作用，使色差值(L，a，b)发生一系列复杂变化，总体上呈现出低—高—低的缓慢变化趋势，其中BF的亮度(L)和红色度(a)一般高于SM，可能与其被氧化程度较低有关。剪切力值呈逐渐增大的趋势，主要原因是云腿加工期间食盐含量逐渐增加、水分含量逐渐减少，使其硬度和韧性逐渐增大，其中BF的剪切力值均高于SM，与其韧性较大有关。
(3) 应用高效气相色谱法(HPGC)测定了云腿发酵过程中BF和SM的9种游离脂肪酸变化(5次)，结果发现油酸、棕榈酸、亚油酸、硬脂酸是云腿发酵期间BF和SM中的主要游离脂肪酸；随着发酵期的延长，棕榈酸、硬脂酸等饱和脂肪酸相对比例增加，而油酸、亚油酸、亚麻酸等不饱和脂肪酸由于易氧化分解而相对比例逐渐降低。采用固相微萃取(SPME)方法和GC／MS系统提取和鉴定云腿发酵过程中BF和SM的挥发性风味成分(4次)，鉴定的风味成分可归类为：烷烯烃、醇类、醛类、酮类、酸类、酯类、酚类、芳香烃、含氧杂环化合物、含氮化合物、含硫化合物、含氯化合物等物质。随着发酵时间的延长，挥发性化合物种类呈增加
Yunnan dry-cured ham is the major animal product industry in Yunnan province, with a long production history of over 300 years, it is reputed as one of the three most famous types of hams in China, and also one of the most famous dry cured hams in the world. Yunnan dry-cured ham characterized and famous for its fire-like red muscle, bright and clean fat, intense and delightful flavor, delicious and unique taste, and typical shape like Chinese musical instrument-pipa. Studies on the formation of traits and microbial roles of Yunnan dry cured ham is important for improving and developing Yunnan ham industry.
l.Studies on the formation of Yunnan dry cured ham quality traits
Experimental Yunnan dry cured ham were processed by control processing technology with 36 hind legs weighed 13kg from crossbred pigs of local farm. M. Biceps Femoris (writing as BF in the follows) and M. semimembranosus (writting as SM in the follows) samples from 4 hams randomly taken at the green ham stage, salting stage(salting 14 days and 28 days), drying stage(drying 20 days and 40 days), and fermentation stage (30 days, 60 days, 90 days, 120 days) were used to analyze the changes of the following indexes, ①The changes of sensory index such as color, flavor, taste and texture,②The changes of physico-chemical indexes such as pH value, water activity(Aw) value, instrumental color patameters(Lightness-L, Redness-a, Yellowness-b), shear force value and the content of moisture, NaCl, protein and fat in muscle, ③ The changes of hygienic indexes such as Total Volatile Basic Nitrogen(TVB-N), NaNO_2 in muscle and Peroxidation Value(POV), Acid Value(AV) in fat, ④The changes of flavor composition such as free fatty acids and volatile flavor compounds. The results showed that,
(1)The sensory indexes such as color, flavor, taste and texture were improved with the development of ham fermentation (P<0.05).
(2)The physico-chemical indexes such as moisture, water activity in SM and BF descended with ham processing, whereas the content of NaCl, protein and fat in muscle were increased. Optimum moisture, water activity in SM and BF is important to control ham surface crust and improve the ham quality.
(3)The hygienic indexes such as TVB-N, NaNO_2 in muscle and acid value in fat were increased with ham processing, the TVB-N and AV changed slowly in salting and drying stages, and increased rapidly in fermentation period, whereas the POV descended during ham fermentation. Residual content of NaNO_2 in ham was met with Xuanwei ham standard (<4mg/kg). The changing trend of pH
1．云腿品质特征形成规律的研究
选择品种相同、质量约13kg的36条杂交猪后腿为原料腿，在控制条件下加工云腿，分别在原料腿、腌制中期(14d)、腌制末期(28d)、风干中期(20d)、风干末期(40d)以及发酵成熟30d、60d、90d、120d等9个工艺点随机抽取4条腿，分别取股二头肌(以下简称BF)、半膜肌(以下简称SM)以及股二头肌下部的脂肪为样品，对其感官指标(色、香、味、组织状态)、理化指标(水分、食盐、蛋白质、脂肪含量以及水分活度、pH值、色差值、剪切力值)、卫生指标(挥发性盐基氮、亚硝酸盐及脂肪酸价、脂肪过氧化值)和发酵期间的风味物质(游离脂肪酸、挥发性风味成分)等品质特征变化规律进行研究。结果表明：
(1) 随着发酵期延长，火腿色、香、味、组织状态各项感官指标得分增加(P＜0.05)，具有更诱人的商品色泽，火腿风味逐渐浓郁。
(2) 加工过程中，火腿SM和BF的水分含量、水分活度呈逐渐下降趋势，其中SM较BF下降快，而与之相对应的食盐、蛋白质、脂肪含量则逐渐增加。控制适宜的水分含量和水分活度变化，对防止火腿腐坏变质、避免外部肌肉“结壳”，提高火腿质量有密切关系。云腿肌肉中挥发性盐基氮(TVB-N)、亚硝酸盐残留量以及脂肪酸价(AV)等卫生指标则随着加工期延长逐渐增高，其中TVB-N、AV值在腌制、风干期变化小，而进入发酵期后快速增加(由于温湿度增加、氧化加快)，而过氧化值(POV)则进入发酵期后含量有所下降，可能与其进一步降解成挥发性风味成分有关。亚硝酸盐残留量低于宣威火腿国家标准的规定(＜4mg／kg)，说明适量添加硝酸盐作为发色剂是可行的。云腿加工过程中BF和SM的pH值呈现高→低→高的变化趋势，特别进入发酵期后升高较快，主要是由于肉中糖原、蛋白质等降解所致。由于肌肉褐变和亚硝酸盐的发色作用，使色差值(L，a，b)发生一系列复杂变化，总体上呈现出低—高—低的缓慢变化趋势，其中BF的亮度(L)和红色度(a)一般高于SM，可能与其被氧化程度较低有关。剪切力值呈逐渐增大的趋势，主要原因是云腿加工期间食盐含量逐渐增加、水分含量逐渐减少，使其硬度和韧性逐渐增大，其中BF的剪切力值均高于SM，与其韧性较大有关。
(3) 应用高效气相色谱法(HPGC)测定了云腿发酵过程中BF和SM的9种游离脂肪酸变化(5次)，结果发现油酸、棕榈酸、亚油酸、硬脂酸是云腿发酵期间BF和SM中的主要游离脂肪酸；随着发酵期的延长，棕榈酸、硬脂酸等饱和脂肪酸相对比例增加，而油酸、亚油酸、亚麻酸等不饱和脂肪酸由于易氧化分解而相对比例逐渐降低。采用固相微萃取(SPME)方法和GC／MS系统提取和鉴定云腿发酵过程中BF和SM的挥发性风味成分(4次)，鉴定的风味成分可归类为：烷烯烃、醇类、醛类、酮类、酸类、酯类、酚类、芳香烃、含氧杂环化合物、含氮化合物、含硫化合物、含氯化合物等物质。随着发酵时间的延长，挥发性化合物种类呈增加
Yunnan dry-cured ham is the major animal product industry in Yunnan province, with a long production history of over 300 years, it is reputed as one of the three most famous types of hams in China, and also one of the most famous dry cured hams in the world. Yunnan dry-cured ham characterized and famous for its fire-like red muscle, bright and clean fat, intense and delightful flavor, delicious and unique taste, and typical shape like Chinese musical instrument-pipa. Studies on the formation of traits and microbial roles of Yunnan dry cured ham is important for improving and developing Yunnan ham industry.
l.Studies on the formation of Yunnan dry cured ham quality traits
Experimental Yunnan dry cured ham were processed by control processing technology with 36 hind legs weighed 13kg from crossbred pigs of local farm. M. Biceps Femoris (writing as BF in the follows) and M. semimembranosus (writting as SM in the follows) samples from 4 hams randomly taken at the green ham stage, salting stage(salting 14 days and 28 days), drying stage(drying 20 days and 40 days), and fermentation stage (30 days, 60 days, 90 days, 120 days) were used to analyze the changes of the following indexes, ①The changes of sensory index such as color, flavor, taste and texture,②The changes of physico-chemical indexes such as pH value, water activity(Aw) value, instrumental color patameters(Lightness-L, Redness-a, Yellowness-b), shear force value and the content of moisture, NaCl, protein and fat in muscle, ③ The changes of hygienic indexes such as Total Volatile Basic Nitrogen(TVB-N), NaNO_2 in muscle and Peroxidation Value(POV), Acid Value(AV) in fat, ④The changes of flavor composition such as free fatty acids and volatile flavor compounds. The results showed that,
(1)The sensory indexes such as color, flavor, taste and texture were improved with the development of ham fermentation (P<0.05).
(2)The physico-chemical indexes such as moisture, water activity in SM and BF descended with ham processing, whereas the content of NaCl, protein and fat in muscle were increased. Optimum moisture, water activity in SM and BF is important to control ham surface crust and improve the ham quality.
(3)The hygienic indexes such as TVB-N, NaNO_2 in muscle and acid value in fat were increased with ham processing, the TVB-N and AV changed slowly in salting and drying stages, and increased rapidly in fermentation period, whereas the POV descended during ham fermentation. Residual content of NaNO_2 in ham was met with Xuanwei ham standard (<4mg/kg). The changing trend of pH
引文
[1] 竺尚武．国外的干腌火腿[J]．肉类工业，2004．1：16-19
[2] 郇延军，周光宏，徐幸莲．中西方干腌火腿风味成分比较及形成机理分析[J]．食品与发酵工业，2003．11：81-88
[3] 龚润龙．中华一绝，金华火腿[J]．养猪，2003．1：42-46
[4] García-Rey RM, JA García-Garrido, R. Ouiles-Zafra, et al. Relationship between pH before salting and dry-cured ham quality[J]. Meat science, 2004(67): 625-632
[5] Sabio E., Vidal Aragon M.C., Bernalte M.J., et al. Volatile compounds present in six types of dry-cured ham from south European countries[J]. Food Chemistry, 1998, 61(4): 493—503
[6] Wakamatsu J., Nishimura T., Hattori A., et al. A Zn-porphyrin complex contributes to bright red color in Parma ham[J]. Meat Science, 2004(67): 95-100
[7] Careri M., Mangia A., Barbieri G., et al. Sensory property relationships to chemical data of Italian-type dry-cured ham[J]. Journal of Food Science, 1993.58: 968—972
[8] Andres A. I., R. Cava, J. Ventanas, et al. Sensory characteristics of Iberian ham: Influence of salt content and processing conditions[J]. Meat Science, 2004, 68: 45-51
[9] Gou P., Comaposada J., Arnau J., et al. Moisture diffusivity in the lean tissue of dry-cured ham at different process times[J]. Meat Science, 2004(67): 203-209
[10] Cordoba J J., Antequera Rojas.T., and Garcia Gonzalez C. Evolution of free amino acid and amines during ripening of Iberian cured ham[J]. J Agric Food.Chem. 1994, 42(10): 2296-2301
[11] Martin L., Antequera T., and Ventanas J., et al. Free amino acid and other non-volatile??compounds formed during processing of Iberian ham[J]. Meat Science, 2001, 59: 363-368
[12]Sarrage G, M.Gil and J.Antonio, et al. Compairison of Calpain and Cathepsin(B, L and D) Axtivities during Dry-cured Ham Processing from Heavy and Light Large White Pigs[J]. J Sci Food Agric, 1993,62: 71-75
[13]Toldra F, M.flores and M-C Aristoy. Pattern of Muscle Proteolytic Enzymes from Light and Heavy Pigs[J]. J Sci Food Agric, 1996,71:124-128
[14]Toldra F., Aristoy M. C, Part C, et al. Muscle and Adipose Tissue Aminopeptidase Activities in Raw and Dry-cured Ham[J]. Journal of Food Science, 1992.57(4): 816-818
[15]Toldra-F. Aristoy—M.C, Flores-M. Contribution of muscle amino peptidases to flavor development in dry -cured ham[J]. Food Research International, 2000,33:181-185
[16]Fidel Toldra, Elies Rico and Jose Flores. Cathepsin B,D,H and L Activities in the Processing of Dry- Cured Ham[J]. J Sci. Agric, 1993,62:157-161
[17]Virgili.R, Parolari G, Schivazappa C, et al. Sensory and Texture Quality of Dry-cured Ham as Affected by Endogenous Cathepsin B Activity and Muscle Composition[J]. Journal of Food Science, 1995.60(6): 1183-1186
[18]Sforza S, Pigazzani A and Motti M, et al.Oligopeptides and free amino acids in Parma hams of known cathepsin Bactivity [J]. Food Chemistry, 2001, 75(3): 267-273
[19]parolari G, Virgili R, Schivazappa. Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture [J]. Meat Science, 1994, 38(1): 117-122
[20]Irene Molina, Fidel Toldra. Detection of Proteolytic Activity in Microorganisms Isolated from Dry-Cured Ham[J]. Journal of Food Science, 1992.6(57):1308-1310
[21]Rodriguez M., Nunez F, Cordoba J. J., et ah Short Communication Characterization of Staphylococcus Xylosus and Pediococcus Pentosaceus Isolated from Iberian Ham Throughout the Ripening Process[J]. International Journal of Microbiology, 1994.(24):329-335
[22]Hinrichsen L, Pedersen S B. Relationship among flavor, volatile compounds, chemical changes, and microflora in Italian-type dry-cured ham during processing[J]. J Agric Food Chem.,1995,43: 2932—2940
[23]Martin A., Cordoba Juan J., Nunez F, et al. Contribution of a selected fungal population to proteolysis on dry-cured ham[J]. International Journal of Food Microbiology, 2004(94): 55-66
[24]Barbieri G, L. Bolzoni, G Parolari, et al. Flavor Compounds of Dry-cured Ham[J]. J Agric Food.Chem., 1992,40: 2389-2394
[25]Jean-Louis Berbieri G, Christian Denoyer, Jean-Luc Le Quere., et al. Volatile components of dry??cured ham[J]. J Agric Food Chem, 1991, 39: 1257—1261
[26] Barbieri J L, Denoyer C, et al. Flavor compounds of dry-cured ham[J]. J Agric Food Chem., 1992, 40: 2389—2394
[27] Flores M, Grimm C C. Correlations of sensory and volatile compounds of Spanish Serrano dry-cured ham as a function of two processing times[J]. J Agric Food Chem., 1997(b), 45: 2178—2186
[28] Petron M. G., Muriel. E., Timon M. L. et al. Fatty acids and triacylglycerols profiles from different types of Iberian dry-cured hams[J]. Meat Science, 2004(68): 71-77
[29] 杨春珂．宣威火腿[J]．养猪，2003．3：41-46
[30] 余宗寿，蒋文翔，邱臣云等．宣威火腿的历史渊源及现状．第五届中国肉类科技大会论文集，2005年10月：264-265
[31] 肖蓉，徐昆龙．宣威火腿的传统特色工艺[J]．食品工业科技，1998．5：49-50
[32] 余宗寿，蒋文翔，邱臣云，等．宣威火腿加工技术规范．第五届中国肉类科技大会论文集，2005年10月：266-267
[33] 黄艾祥，卢昭芬．云南宣威火腿的加工[J]．适用技术市场，1999．2：20-21
[34] 严伟民．金华火腿的加工工艺技术[J]．肉类工业，1995．4：10-12
[35] 蔡伟军．论金华火腿加工业的现状与趋势[J]．肉类工业，1992．5：26-28
[36] 龚润龙．金华火腿加工技术[M]．科学普及出版社，第一版，北京，1987．7：1-60
[37] 杨洪生，卢昭芬．不同杂交组合瘦肉猪对云腿质量的影响[J]．云南农大科技，1987．1：5-8
[38] 卢昭芬．低盐、中盐和甜化云腿的研究[J]．肉禽蛋，1988．6；24—25
[39] 司徒乐愉，皮晓波，余宗寿等．不同品种(组合)猪原料腿腌制火腿比较研究[J]．云南畜牧兽医，2000．3：5-6
[40] 李祥．大杜．大河三元杂种猪作为云腿原料的试验研究[J]．养猪，2003．3：50-52
[41] 何家书，王斌，张绍阳，等．宣威火腿原料猪种(系)筛选试验研究[J]．养猪，2003．3：47-49
[42] 黄艾祥，葛长荣，陈宗道，等．加工工艺对云腿质量的影响[J]．食品与发酵工业，2005．4(31)：137-140
[43] 乔发东．宣威火腿标准化生产与品质改良技术研究：[博士学位论文]．北京：中国农业大学．2004．6：48-58
[44] 徐国阳．金华火腿新工艺研究[J]．肉类工业，1996．2：28-29
[45] 竺尚武．新工艺与传统工艺金华火腿的比较研究[J]．肉类工业，1996．8：33-35[46] 杨洪生，卢昭芬，黄艾祥，等．新云腿的保鲜研究[J]．云南畜牧兽医，1994，1：24-25
[47] 黄艾祥，卢昭芬，葛长荣，等，云腿加工储藏过程中的主要虫害及防治[J]．保鲜与加工，2002．6：21-22
[48] 马萍，江东福，魏蓉城，等，火腿螨害防治途径研究[J]．云南大学学报，1997，19(4)：414—416
[49] 竺尚武．金华火腿制作过程中的防腐原理和风味形成[J]．肉类工业，2003．12：21-24
[50] 徐国阳．金华火腿防氧化的研究[J]．肉类工业，1995．8：44-45
[51] 江东福，段若玲，马萍，等．宣威火腿及其微生物作用菌群的研究．Ⅱ．宣威火腿的营养成分及色香味[J]．云南大学学报，1990．3：71-75
[52] 乔发东，马长伟，杨红菊，等．宣威火腿加工过程中的理化变化与标准化生产技术[J]．食品科学，2006，2(27)：136-140
[53] 赵改名．肌肉蛋白水解酶在金华火腿加工过程中的作用：[博士学位论文]．南京：南京农业大学．2004．10
[54] 马萍，江东福，段若玲，等．宣威火腿及其微生物作用菌群的研究，宣威火腿主要益害菌群及其与火腿质量的关系[J]．云南大学学报，1990，3(12)：64-70
[55] 李平兰，沈清武，吕燕妮，等．宣威火腿成熟产品中主要微生物菌相构成分析[J]．中国微生态杂志，2003．10：262-263
[56] 黄艾祥，周利，葛长荣，等．速制云腿中霉菌的分离和作用[J]．肉类工业，2002．7：22-23
[57] 张亚军，陈有亮．微生物在传统干腌火腿成熟过程的作用[J]．肉类工业，2003．8：23-26
[58] 甄宗圆．金华火腿微生物区系研究：[硕士学位论文]．重庆：西南农业大学，2004．6：33-38
[59] 余翔．金华火腿现代化发酵工艺中微生物区系研究：[硕士学位论文]．重庆：西南农业大学，2005．6：25-31
[60] 赵改名，周光宏，徐幸莲．肌肉内源蛋白酶及其在干腌火腿加工中的作用[J]．食品与发酵工业，2003．4(29)：70-75
[61] 郇延军，周光宏，徐幸莲．应用响应曲面法研究金华火腿生产过程中磷脂酶的变化[J]．食品与发酵工业，2005．2(31)：120-123
[62] 佘兴军，童群义．金华火腿加工过程中肌肉肌内脂的水解变化研究[J]．食品与发酵工业，2005．1：139-142
[63] 竺尚武，杨耀寰，王锡渊，等．金华火腿口味及呈味物质的研究[J]．食品科学，1993(3)：8-11
[64] 江玉霞，李兴民，李海芹，等．金华火腿加工过程中的理化特性[J]．食品与发酵工业 2005．1(31)，143-145[65] Toldra F., Proteolysis and Lipolysis in Flavor Development of Dry-cured Meat Products[J]. Meat Science, 1998, 49: 101-110
[66] Martin L., Timon M., Petron M., et al. Evolution of volatile aldehydes in Iberian ham matured under different processing conditions[J]. Meat Science, 2000, 54: 333-337
[67] Yang, H. J., Ma, C. W., Qiao, F. D., Song, Y. and Du, M. 2005. Lipolysis in intramuscular lipids during processing of traditional Xuanwei ham[J]. Meat Science, 2005 71(12): 670-675
[68] Du M. AND Ahn D.U.. Volatile Substances of Chinese Traditional Jinhua Ham and Cantonese Sausage. Journal of Food Science, 2001.6: 827-830
[69] 章建浩，朱健辉，王莉，等．金华火腿传统工艺过程挥发性风味物质的分析研究[J]．食品科学，2004．11(25)，221-226
[70] 要萍，乔发东，闫红，等．宣威火腿挥发性风味成分的分离与鉴定[J]．食品科学，2004．2(25)：146—150
[71] 董寅初．中国传统风味肉制品的现代化势在必行(上)[J]．肉类研究，1998．2：3—6
[72] 杨红菊．宣威火腿加工过程中肌内脂肪水解及磷脂水解酶的纯化鉴定：[博士学位论文]．北京：中国农业大学，2005．6[1] 竺尚武．国外的干腌火腿[J]．肉类工业，2004．1：16-19
[2] 杨春珂．宣威火腿[J]．养猪，2003．3：41-46
[3] 余宗寿，蒋文翔，邱臣云等．宣威火腿的历史渊源及现状．第五届中国肉类科技大会论文集，2005．10：264-265
[4] 黄艾祥，卢昭芬，葛长荣．云南火腿产业化发展的思考．肉类工业，2003(12)：40-42[1] 余宗寿，蒋文翔，邱臣云，等．宣威火腿加工技术规范．第五届中国肉类科技大会论文集．北京，2005．10：266-267
[2] 乔发东．宣威火腿标准化生产与品质改良技术研究：[博士学位论文]．北京：中国农业大学．2004．6：48-58
[3] 赵改名．肌肉蛋白水解酶在金华火腿加工过程中作用的研究：[博士学位论文]．南京：南京农业大学．2004．10：
[4] 江玉霞，李兴民，李海芹，等．金华火腿加工过程中的理化特性[J]．食品与发酵工业，2005．1(31)：143-145
[5] 郇延军，周光宏，徐幸莲．应用响应曲面法研究金华火腿生产过程中磷脂酶的变化．食品与发酵工业[J]，2005．2(31)：120-123
[6] Cordoba J J., Antequera Rojas.T., and Garcia Gonzalez C. Evolution of free amino acid and amines during ripening of Iberian cured ham[J]. J Agric Food.Chem., 1994, 42(10): 2296-2301
[7] Martin L., Antequera T., and Ventanas J., et al. Free amino acid and other non-volatile compounds formed during processing of Iberian ham[J]. Meat Science, 2001, 59: 363-368
[8] Hinrichsen L, Pedersen S B. Relationship among flavor, volatile compounds, chemical changes, and microflora in Italian-type dry-cured ham during processing[J]. J Agric Food Chem., 1995, 43: 2932—2940
[9] Irene Cilla, Luis Martinez and Jose Antonio Beltran. Factors affecting acceptability of dry-cured ham throughout extended maturation under "bodega" conditions[J]. Meat Science, 2005, 69: 789-795
[10](美)James M．Jay编著，徐岩，张继民，汤丹剑等译．现代食品微生物学[M]．第五版．北京：中国轻工业出版社，2001．7，36-40
[11] 乔发东，马长伟，杨红菊，等．宣威火腿加工过程中的理化变化与标准化生产技术．食品科学[J]，2006，2(27)：136-140
[12] 胡铁军，陈立，朱仲礼，等，低温保鲜过程对牛肉嫩度的影响研究[J]．第五届中国肉类科技大会论文集，北京，2005．10：61-64
[13] 刘静明，赵森林．新鲜猪肉经NaCl腌制后微细结构变化的电镜分析[J]．肉类研究，1992．3：19-20
[14] Serra X., J.Ruiz-Ramirez and J.Arnau. Texture parameters of dry-cured ham m.bicips femoris??samples dried at different levels as a function of water activity and water content[J]. Meat Science, 2005, 69: 249-254
[15] Ruiz-Carrascal J., J. Ventanas, and R. Cava. Texture and appearance of dry cured ham as affected by fat content and fatty acid composition[J]. Food Research International, 2000, 33: 91-95
[16] 江东福，段若玲，马萍，等．宣威火腿及其微生物作用菌群的研究．Ⅱ．宣威火腿的营养成分及色香味[J]．云南大学学报，1990．3：71-75
[17] 林克忠，杨耀寰，竺尚武，等．金华火腿的质量和色香味形成与霉菌关系的研究[J]．肉类研究，1992．2：10-16
[18] 卢昭芬．低盐、中盐和甜化云腿的研究[J]．肉禽蛋，1988．6：24—25
[19] 黄艾祥，葛长荣，陈宗道，等．加工工艺对云腿质量的影响[J]．食品与发酵工业，2005．4(31)：137-140
[20] 郭锡铎．我对腌腊肉制品卫生标准的异议[J]．肉类工业，2005．10：37-41
[21] 竺尚武，张春荣．干腌火腿研究[J]．食品工业科技，2004．9：89-90
[22] 闵连吉编著．肉的科学与加工技术[M]．第1版．北京：中国食品出版社，1988．9：296-303
[23] Goutefongea, R. 1992. In Girard, J. P.(ed.), Technology of Meat and Meat Products[M], Ellis Horwood, New York. 121-127
[24] 张灿槐，杨和泽，赵磊，等．新鹤庆火腿的研制[J]．云南农业大学学报，1992．12：231-236
[25] 佘兴军，童群义．金华火腿加工过程中肌肉肌内脂的水解变化研究[J]，食品与发酵工业，2005．1：139-142．
[26] 黄素芬，杨燕军．干腌火腿加工中脂类物质变化研究[J]．肉类工业，2005．6：38-40
[27] 赵改名，周光宏，徐幸莲．肌肉内源蛋白酶及其在干腌火腿加工中的作用[J]．食品与发酵工业，2003．4(29)：70-75
[28] Toldra F., M.flores and M-C Aristoy. Pattern of Muscle Proteolytic Enzymes from Light and Heavy Pigs[J]. J Sci Food Agric.1996, 71: 124-128
[29] Fidel Toldra, Elies Rico and Jose Flores. Cathepsin B, D, H and L Activities in the Processing of Dry-Cured Ham[J]. J Sci. Agric., 1993, 62: 157-161
[30] Flores M, Grimm C C. Correlations of sensory and volatile compounds of Spanish Serrano dry-cured ham as a function of two processing times[J]. J Agric Food Chem., 1997(b), 45: 2178—2186
[31] 章建浩，朱健辉，王莉等，金华火腿传统工艺过程挥发性风味物质的分析研究[J]，食品科学，2004．11(25)：221-226
[32] Virgili.R, Parolari G., Schivazappa C., et al. Sensory and Texture Quality of Dry-cured Ham as??Affected by Endogenous Cathepsin B Activity and Muscle Composition[J]. Journal of Food Science, 1995.60(6): 1183-1186
[33] Sforza S, Pigazzani A and Motti M, et al.Oligopeptides and free amino acids in Parma hams of known cathepsin B activity[J]. Food Chemistry, 2001, 75(3): 267-273
[34] Parolari G, Virgili R, Schivazappa. Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture[J]. Meat Science, 1994, 38(1): 117-122
[35] 龚润龙．金华火腿加工技术[M]．科学普及出版社，第一版，北京，1987．7：1-60
[36] Andres A. I., R. Cava, J. Ventanas, et al. Sensory characteristics of Iberian ham: Influence of salt content and processing conditions[J]. Meat Science, 2004, 68: 45-51
[37] Ruiz-Ramirez J., X.serra and J.Arnau, et al. Profiles of water content, water activity and texture in crusted dry-cured loin and in non-crusted dry-cured loin[J]. Meat Science, 2005, 69: 519-525
[38] Buscailhon S., J L Berdague and G MOnin. Time-Related changes in Volatile Compounds of Lean Tissue during Processing of French Dry-cured Ham[J]. J Sci Food Agric., 1993, 63, 69-75
[39] 马萍，江东福，段若玲，等．宣威火腿及其微生物作用菌群的研究，Ⅰ．宣威火腿主要益害菌群及其与火腿质量的关系[J]．云南大学学报，1990．3：64-70
[40] 郇延军．金华火腿加工过程中脂类物质及风味成分变化的研究：[博士学位论文]．南京：南京农业大学，2005．6[1] 马萍，江东福，段若玲，等．宣威火腿及其微生物作用菌群的研究．(Ⅰ)宣威火腿主要益害菌群及其与火腿质量的关系[J]．云南大学学报(自然科学版)，1990，3(12)：64-70
[2] 李平兰，沈清武，吕燕妮，等．宣威火腿成熟产品中主要微生物菌相构成分析[J]．中国微生态杂志，2003．15(5)：262-263
[3] 黄艾祥，周利，葛长荣，等．速制云腿中霉菌的分离和作用[J]．肉类工业，2002．7：22-23
[4] 陈天寿．微生物培养基的制造与应用[M]．北京：中国农业出版社，1995，6：179-184(营养肉汤及营养琼脂培养基)；262-270(真菌培养基)；301-309(葡萄球菌分离培养基)；384-386(糖发酵鉴别培养基)；405(脂酶试验培养基)；434(嗜盐性试验培养基)
[5] 中华人民共和国国家标准-食品卫生微生物学检验．GB／T 4789.1～4789.31-2003；GB／T 4789.33～4789.35-2003．中华人民共和国卫生部，中国国家标准化管理委员会发布．中国标准出版社出版[M]．2004．1 第一版：109-134
[6] 布坎南．R．E《伯杰氏细菌鉴定手册》翻译组(译)．伯杰氏细菌鉴定手册(第8版)[M]．北京：科学出版社，1984
[7] 刘运德．微生物学检验(第二版)[M]．北京：人民卫生出版社，2003：90-99[8] 东秀珠，蔡妙英．常见细菌系统鉴定手册[M]．北京：科学出版社，2001．2
[9] 凌代文，东秀珠．乳酸细菌分类鉴定及实验方法[M]．北京：中国轻工业出版社，1999：242-262
[10] W．F．Harrigan(英)著，李卫华等译．食品微生物实验室手册(第三版)[M]．北京：中国轻工业出版社，2004．4：221-264
[11] 魏景超．真菌鉴定手册[M]．上海：上海科学技术出版社，1979，9：60-75(毛霉科)；酵母目(102-117)；132-135(曲霉科)
[12] 张纪忠，黄静娟．微生物分类学[M]．上海：复旦大学出版社，1990．12：40-42(革兰氏阳性球菌鉴定)；380-388(酵母鉴定)
[13] 周德庆．微生物学实验手册[M]．上海：上海科学技术出版社，1986：19-25
[14] 林克忠，杨耀寰，竺尚武，等．金华火腿的质量和色香味形成与霉菌关系的研究[J]．肉类研究，1992．2：10-16
[15] Hinrichsen L, Pedersen S B. Relationship among flavor, volatile compounds, chemical changes, and microflora in Italian-type dry-cured ham during processing[J]. J Agric Food Chem., 1995, 43: 2932—2944)
[16] Nunez F., Rodriguez M. M., Cordoba J. J., etal. Yeast population during ripening of dry-cured Iberian ham. International Journal of Food Microbiology, 1996(29): 271-280
[17] 甄宗圆．金华火腿微生物区系研究：[硕士学位论文]．重庆：西南农业大学．2004．6：33-38
[18] 余翔．金华火腿现代化发酵工艺中微生物区系研究：[硕士学位论文]．重庆：西南农业大学．2005．6：25-31
[19] 罗雪云，刘宏道主编．食品卫生微生物检验标准手册[M]．北京：中国标准出版社，1994，12
[20] Virgili. R, Parolari G., Schivazappa C., et al. Sensory and Texture Quality of Dry-cured Ham as Affected by Endogenous Cathepsin B Activity and Muscle Composition[J]. Journal of Food Science, 1995.60(6): 1183-1186
[21] Sforza S, Pigazzani A and Motti M, et al. Oligopeptides and free amino acids in Parma hams of known cathepsin B activity[J]. Food Chemistry, 2001, 75(3): 267-273
[22] parolari G, Virgili R, Schivazappa. Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture[J]. Meat Science, 1994, 38(1): 117-122
[23] Muhamed, LJ, Ito, H., Watanabe, H. and Tamura, N. The effect of substrate on the radiation resistance of yeasts isolated from sausage meat. Lett. App. Microbiol, 1986.22: 80-84
[24] Saxena R. K., Ghosh P. K., Gupta R., et al. Microbial lipases: Potential biocatalysts for the??future industry[J] .Cunent Science, 1999, 77(1): 101-115
[25]Vilhelmsson O, Hafsteinsson H, Kristjansson JK. Extremely halotolerant bacteria characteristic of fully cured and dried cod[J], Int. J Food Microbial, 1997, 36:163-170
[1] Hinrichsen L, Pedersen S B. Relationship among flavor, volatile compounds, chemical changes, and microflora in Italian-type dry-cured ham during processing[J]. J Agric Food Chem., 1995, 43: 2932--2940[2] Alberto Martin et al. Contribution of a selected fungal population to proteolysis on dry-cured ham[J]. International Journal of Food Microbiology, 2004(94): 55-66
[3] 王雪青、马长伟．发酵香肠及微生物发酵剂[J]，食品与发酵工业，1998．2：62-67
[4] 林克忠，杨耀寰，竺尚武，等．金华火腿的质量和色香味形成与霉菌关系的研究[J]．肉类研究，1992．2：10-16
[5] 江东福，段若玲，马萍，等．宣威火腿及其微生物作用菌群的研究[J]．Ⅱ．宣威火腿的营养成分及色香味．云南大学学报，1990．3：71-75
[6] Irene Molina, Fidel Toldra. Detection of Proteolytic Activity in Microorganisms Isolated from Dry-Cured Ham[J]. Journal of Food Science, 1992.6(57): 1308-1310
[7] Rodriguez M., Nunez F., Cordoba J. J., et al, Short Communication Characterization of Staphylococcus Xylosus and Pediococcus Pentosaceus Isolated from Iberian Ham Throughout the Ripening Process[J]. International Journal of Microbiology, 1994.(24): 329-335
[8] Saxena R. K., Ghosh P. K., Gupta R., et al. Microbial lipases: Potential biocatalysts for the future industry[J] .Current Science, 1999, 77(1): 101-115
[9] Vilhelmsson O, Hafsteinsson H, Kristjansson JK. Extremely halotolerant bacteria characteristic of fully cured and dried cod[J], 1997, 36: 163-170
[10] 张燕婉．发酵肉制品的质量控制[J]．肉类工业，1993[12]：26-31
[11] 竺尚武，张春荣．干腌火腿研究[J]．食品工业科技，2004．9：89-90
[12] 谭李红，夏文水，张春晖．一种混合发酵剂对干发酵香肠中生物胺含量的影响[J]，食品工业科技，2005．6(26)：90-91，95
[13] 黄占旺，汤凯洁，徐明生等．人工接种火腿发酵工艺研究[J]．食品科技，2003，6：20-22
[14] James M．Jay(美)编著，徐岩，张继民，汤丹剑等译．现代食品微生物学．第五版．北京：中国轻工业出版社，2001．7：36-40
[15] 赵霞，马俪珍．微生物及其酶制剂在肉类工业中的应用．肉类工业[J]，2003．8：37-40
[16] Nunez F., Rodriguez M. M., Cordoba J. J., et al. Yeast population during ripening of dry-cured Iberian ham. International Journal of Food Microbiology, 1996(29): 271-280
[17] Muhamed, LJ, Ito, H., Watanabe, H. and Tamura, N. The effect of substrate on the radiation resistance of yeasts isolated from sausage meat. Lett. App. Microbiol. 1986.22: 80-84[1] Martin A., Cordoba Juan J., Nunez F., et al. Contribution of a selected fungal population to proteolysis on dry-cured ham[J]. International Journal of Food Microbiology, 2004(94): 55-66
[2] Amalia GM. Scannell, Paul M. Kenneally, et al. Contribution of starter cultures to the proteolytic process of a fermented non-dried whole muscle ham product[J]. International Journal of Food Microbiology, 2004(93): 219-230
[3] 林克忠，杨耀寰，竺尚武，等．金华火腿的质量和色香味形成与霉菌关系的研究[J]．肉类研究，1992．2：10-16
[4] 江东福，段若玲，马萍，等．宣威火腿及其微生物作用菌群的研究．Ⅱ．宣威火腿的营养成分及色香味．云南大学学报，1990．3：71-75
[5] 马萍，江东福，段若玲，等．宣威火腿及其微生物作用菌群的研究，Ⅰ．宣威火腿主要益害菌群及其与火腿质量的关系[J]．云南大学学报，1990，3(12)：64-70
[6] 赵改名，周光宏，徐幸莲．肌肉内源蛋白酶及其在干腌火腿加工中的作用[J]．食品与发酵工业，2003．4(29)：70-75
[7] Molina, I. & Toldrá, F. Detection of proteolytic activity in microorganisms isolated from dry-cured ham. Journal of Food Science, 1992, 57: 1308-1310
[8] 赵改名．肌肉蛋白水解酶在金华火腿加工过程中的作用：[博士学位论文]．南京：南京农业大学．2004．10
[9] 郇延军，周光宏，徐幸莲．应用响应曲面法研究金华火腿生产过程中磷脂酶的变化[J]．食品与发酵工业，2005．2(31)：120-123．
[10] Rodriguez M., Nunez F., Cordoba J. J., et al, Short Communication Characterization of??Staphylococcus Xylosus and Pediococcus Pentosaceus Isolated from Iberian Ham Throughout the Ripening Process[J]. International Journal of Microbiology, 1994.(24): 329-335
[11] Hinrichsen L, Pedersen S B. Relationship among flavor, volatile compounds, chemical changes, and microflora in Italian-type dry-cured ham during processing[J]. J Agric Food Chem., 1995, 43: 2932—2940
[12] Sforza S, Pigazzani A and Motti M, et al.Oligopeptides and free amino acids in Parma hams of known cathepsin B activity |J]. Food Chemistry, 2001, 75(3): 267-273
[13] 李建武．生物化学实验原理和方法[M]．北京：北京大学出版社，1994．9：174—176
[14] 徐宜为．免疫检测技术[M]．北京．科学出版社：1997
[15] Sambrook J., E. F. Fritsch T. Maniatis著[美]．金冬雁，黎孟枫译．分子克隆实验指南(第二版)[M]．北京：科学出版社，1992，10：880-887
[16] Silvina F, Yolanda S, Graciela V et al. Characterization of muscle sarcoplasmic and myofibrillar protein hydrolysis caused by Lactobacillus plantarum[J]. Appl Environ Micro., 1999, 65: 3540-3546
[17] 徐幸莲，徐为民，周光宏．植物乳杆菌6003对肌肉蛋白质的分解能力(Ⅱ)[J]．食品科学，2003．4(24)：41-45
[18] 孙雷．植物乳杆菌对猪肉蛋白提取物的分解能力及在发酵香肠中的应用：[硕士学位论文]．南京：南京农业大学．2003．6：17-24
[19] Glaasker, E., S. B. T. Frans, P. F. T. Steeg, W. N. Konibgs. Physiological response of Lactobacillus plantarum to salt and nonelectrolyte stress[J]. J. Bacteriol., 1998.180: 4718-4723
[20] Sanz Y, Fadda S, Vignolo G, et al. Hydrolytic action of lactobacillus casei CRL705 on Pork muscle sareoplasmic and myofibrillar Protein[J]. Journal of Agricultural Food Chem, 1999, 47: 3441-3448
[21] Fadda S, Vignolo M.Aristo C. Effect of curing conditions and lactobacillus casei CRL705 on the hydrolysis of meat Proteins[J]. Joumal of Applied Microbiology, 2001, 91(3): 478～487
[22] Sanz Y, Vignolo, Aristoy M. Hydrolysis of muscle myofibrillar proteins by Lactobacillus curvatus and Lactobacillus sake[J]. International Journal of Food Microbiology, 1999, 53(2): 115—125
[23] Molly K, Demeyer K, Johansson J, et al. The importance of meat enzyme in ripening and flavour generation in dry fermented sausages: First result of a European proiect[J]. Food Chemistry, 1997, 59(4): 539～545
[24] Hughes M C, Kerry J P, Arendt E K, et al. Characterization of proteolysis during the ripening of semi-dry fermented sausages[J]. Meat Science, 2002, 62: 205～216
[25] Dura. M.A, M. Flores, Toldra.F., Effect of Debaryomyces spp. on the proteolysis of dry fermented sausages[J]. Meat Science, 2004, 68: 319-328
[26] Rodriguez M., Cordoba, J. J., Bermudez, M. E., et al. Evaluation of proteolytic activity of microognisms isolated from dry cured ham[J]. Journal of Applied Microbiology, 1998, 85: 905-912
[2] 郇延军，周光宏，徐幸莲．中西方干腌火腿风味成分比较及形成机理分析[J]．食品与发酵工业，2003．11：81-88
[3] 龚润龙．中华一绝，金华火腿[J]．养猪，2003．1：42-46
[4] García-Rey RM, JA García-Garrido, R. Ouiles-Zafra, et al. Relationship between pH before salting and dry-cured ham quality[J]. Meat science, 2004(67): 625-632
[5] Sabio E., Vidal Aragon M.C., Bernalte M.J., et al. Volatile compounds present in six types of dry-cured ham from south European countries[J]. Food Chemistry, 1998, 61(4): 493—503
[6] Wakamatsu J., Nishimura T., Hattori A., et al. A Zn-porphyrin complex contributes to bright red color in Parma ham[J]. Meat Science, 2004(67): 95-100
[7] Careri M., Mangia A., Barbieri G., et al. Sensory property relationships to chemical data of Italian-type dry-cured ham[J]. Journal of Food Science, 1993.58: 968—972
[8] Andres A. I., R. Cava, J. Ventanas, et al. Sensory characteristics of Iberian ham: Influence of salt content and processing conditions[J]. Meat Science, 2004, 68: 45-51
[9] Gou P., Comaposada J., Arnau J., et al. Moisture diffusivity in the lean tissue of dry-cured ham at different process times[J]. Meat Science, 2004(67): 203-209
[10] Cordoba J J., Antequera Rojas.T., and Garcia Gonzalez C. Evolution of free amino acid and amines during ripening of Iberian cured ham[J]. J Agric Food.Chem. 1994, 42(10): 2296-2301
[11] Martin L., Antequera T., and Ventanas J., et al. Free amino acid and other non-volatile??compounds formed during processing of Iberian ham[J]. Meat Science, 2001, 59: 363-368
[12]Sarrage G, M.Gil and J.Antonio, et al. Compairison of Calpain and Cathepsin(B, L and D) Axtivities during Dry-cured Ham Processing from Heavy and Light Large White Pigs[J]. J Sci Food Agric, 1993,62: 71-75
[13]Toldra F, M.flores and M-C Aristoy. Pattern of Muscle Proteolytic Enzymes from Light and Heavy Pigs[J]. J Sci Food Agric, 1996,71:124-128
[14]Toldra F., Aristoy M. C, Part C, et al. Muscle and Adipose Tissue Aminopeptidase Activities in Raw and Dry-cured Ham[J]. Journal of Food Science, 1992.57(4): 816-818
[15]Toldra-F. Aristoy—M.C, Flores-M. Contribution of muscle amino peptidases to flavor development in dry -cured ham[J]. Food Research International, 2000,33:181-185
[16]Fidel Toldra, Elies Rico and Jose Flores. Cathepsin B,D,H and L Activities in the Processing of Dry- Cured Ham[J]. J Sci. Agric, 1993,62:157-161
[17]Virgili.R, Parolari G, Schivazappa C, et al. Sensory and Texture Quality of Dry-cured Ham as Affected by Endogenous Cathepsin B Activity and Muscle Composition[J]. Journal of Food Science, 1995.60(6): 1183-1186
[18]Sforza S, Pigazzani A and Motti M, et al.Oligopeptides and free amino acids in Parma hams of known cathepsin Bactivity [J]. Food Chemistry, 2001, 75(3): 267-273
[19]parolari G, Virgili R, Schivazappa. Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture [J]. Meat Science, 1994, 38(1): 117-122
[20]Irene Molina, Fidel Toldra. Detection of Proteolytic Activity in Microorganisms Isolated from Dry-Cured Ham[J]. Journal of Food Science, 1992.6(57):1308-1310
[21]Rodriguez M., Nunez F, Cordoba J. J., et ah Short Communication Characterization of Staphylococcus Xylosus and Pediococcus Pentosaceus Isolated from Iberian Ham Throughout the Ripening Process[J]. International Journal of Microbiology, 1994.(24):329-335
[22]Hinrichsen L, Pedersen S B. Relationship among flavor, volatile compounds, chemical changes, and microflora in Italian-type dry-cured ham during processing[J]. J Agric Food Chem.,1995,43: 2932—2940
[23]Martin A., Cordoba Juan J., Nunez F, et al. Contribution of a selected fungal population to proteolysis on dry-cured ham[J]. International Journal of Food Microbiology, 2004(94): 55-66
[24]Barbieri G, L. Bolzoni, G Parolari, et al. Flavor Compounds of Dry-cured Ham[J]. J Agric Food.Chem., 1992,40: 2389-2394
[25]Jean-Louis Berbieri G, Christian Denoyer, Jean-Luc Le Quere., et al. Volatile components of dry??cured ham[J]. J Agric Food Chem, 1991, 39: 1257—1261
[26] Barbieri J L, Denoyer C, et al. Flavor compounds of dry-cured ham[J]. J Agric Food Chem., 1992, 40: 2389—2394
[27] Flores M, Grimm C C. Correlations of sensory and volatile compounds of Spanish Serrano dry-cured ham as a function of two processing times[J]. J Agric Food Chem., 1997(b), 45: 2178—2186
[28] Petron M. G., Muriel. E., Timon M. L. et al. Fatty acids and triacylglycerols profiles from different types of Iberian dry-cured hams[J]. Meat Science, 2004(68): 71-77
[29] 杨春珂．宣威火腿[J]．养猪，2003．3：41-46
[30] 余宗寿，蒋文翔，邱臣云等．宣威火腿的历史渊源及现状．第五届中国肉类科技大会论文集，2005年10月：264-265
[31] 肖蓉，徐昆龙．宣威火腿的传统特色工艺[J]．食品工业科技，1998．5：49-50
[32] 余宗寿，蒋文翔，邱臣云，等．宣威火腿加工技术规范．第五届中国肉类科技大会论文集，2005年10月：266-267
[33] 黄艾祥，卢昭芬．云南宣威火腿的加工[J]．适用技术市场，1999．2：20-21
[34] 严伟民．金华火腿的加工工艺技术[J]．肉类工业，1995．4：10-12
[35] 蔡伟军．论金华火腿加工业的现状与趋势[J]．肉类工业，1992．5：26-28
[36] 龚润龙．金华火腿加工技术[M]．科学普及出版社，第一版，北京，1987．7：1-60
[37] 杨洪生，卢昭芬．不同杂交组合瘦肉猪对云腿质量的影响[J]．云南农大科技，1987．1：5-8
[38] 卢昭芬．低盐、中盐和甜化云腿的研究[J]．肉禽蛋，1988．6；24—25
[39] 司徒乐愉，皮晓波，余宗寿等．不同品种(组合)猪原料腿腌制火腿比较研究[J]．云南畜牧兽医，2000．3：5-6
[40] 李祥．大杜．大河三元杂种猪作为云腿原料的试验研究[J]．养猪，2003．3：50-52
[41] 何家书，王斌，张绍阳，等．宣威火腿原料猪种(系)筛选试验研究[J]．养猪，2003．3：47-49
[42] 黄艾祥，葛长荣，陈宗道，等．加工工艺对云腿质量的影响[J]．食品与发酵工业，2005．4(31)：137-140
[43] 乔发东．宣威火腿标准化生产与品质改良技术研究：[博士学位论文]．北京：中国农业大学．2004．6：48-58
[44] 徐国阳．金华火腿新工艺研究[J]．肉类工业，1996．2：28-29
[45] 竺尚武．新工艺与传统工艺金华火腿的比较研究[J]．肉类工业，1996．8：33-35[46] 杨洪生，卢昭芬，黄艾祥，等．新云腿的保鲜研究[J]．云南畜牧兽医，1994，1：24-25
[47] 黄艾祥，卢昭芬，葛长荣，等，云腿加工储藏过程中的主要虫害及防治[J]．保鲜与加工，2002．6：21-22
[48] 马萍，江东福，魏蓉城，等，火腿螨害防治途径研究[J]．云南大学学报，1997，19(4)：414—416
[49] 竺尚武．金华火腿制作过程中的防腐原理和风味形成[J]．肉类工业，2003．12：21-24
[50] 徐国阳．金华火腿防氧化的研究[J]．肉类工业，1995．8：44-45
[51] 江东福，段若玲，马萍，等．宣威火腿及其微生物作用菌群的研究．Ⅱ．宣威火腿的营养成分及色香味[J]．云南大学学报，1990．3：71-75
[52] 乔发东，马长伟，杨红菊，等．宣威火腿加工过程中的理化变化与标准化生产技术[J]．食品科学，2006，2(27)：136-140
[53] 赵改名．肌肉蛋白水解酶在金华火腿加工过程中的作用：[博士学位论文]．南京：南京农业大学．2004．10
[54] 马萍，江东福，段若玲，等．宣威火腿及其微生物作用菌群的研究，宣威火腿主要益害菌群及其与火腿质量的关系[J]．云南大学学报，1990，3(12)：64-70
[55] 李平兰，沈清武，吕燕妮，等．宣威火腿成熟产品中主要微生物菌相构成分析[J]．中国微生态杂志，2003．10：262-263
[56] 黄艾祥，周利，葛长荣，等．速制云腿中霉菌的分离和作用[J]．肉类工业，2002．7：22-23
[57] 张亚军，陈有亮．微生物在传统干腌火腿成熟过程的作用[J]．肉类工业，2003．8：23-26
[58] 甄宗圆．金华火腿微生物区系研究：[硕士学位论文]．重庆：西南农业大学，2004．6：33-38
[59] 余翔．金华火腿现代化发酵工艺中微生物区系研究：[硕士学位论文]．重庆：西南农业大学，2005．6：25-31
[60] 赵改名，周光宏，徐幸莲．肌肉内源蛋白酶及其在干腌火腿加工中的作用[J]．食品与发酵工业，2003．4(29)：70-75
[61] 郇延军，周光宏，徐幸莲．应用响应曲面法研究金华火腿生产过程中磷脂酶的变化[J]．食品与发酵工业，2005．2(31)：120-123
[62] 佘兴军，童群义．金华火腿加工过程中肌肉肌内脂的水解变化研究[J]．食品与发酵工业，2005．1：139-142
[63] 竺尚武，杨耀寰，王锡渊，等．金华火腿口味及呈味物质的研究[J]．食品科学，1993(3)：8-11
[64] 江玉霞，李兴民，李海芹，等．金华火腿加工过程中的理化特性[J]．食品与发酵工业 2005．1(31)，143-145[65] Toldra F., Proteolysis and Lipolysis in Flavor Development of Dry-cured Meat Products[J]. Meat Science, 1998, 49: 101-110
[66] Martin L., Timon M., Petron M., et al. Evolution of volatile aldehydes in Iberian ham matured under different processing conditions[J]. Meat Science, 2000, 54: 333-337
[67] Yang, H. J., Ma, C. W., Qiao, F. D., Song, Y. and Du, M. 2005. Lipolysis in intramuscular lipids during processing of traditional Xuanwei ham[J]. Meat Science, 2005 71(12): 670-675
[68] Du M. AND Ahn D.U.. Volatile Substances of Chinese Traditional Jinhua Ham and Cantonese Sausage. Journal of Food Science, 2001.6: 827-830
[69] 章建浩，朱健辉，王莉，等．金华火腿传统工艺过程挥发性风味物质的分析研究[J]．食品科学，2004．11(25)，221-226
[70] 要萍，乔发东，闫红，等．宣威火腿挥发性风味成分的分离与鉴定[J]．食品科学，2004．2(25)：146—150
[71] 董寅初．中国传统风味肉制品的现代化势在必行(上)[J]．肉类研究，1998．2：3—6
[72] 杨红菊．宣威火腿加工过程中肌内脂肪水解及磷脂水解酶的纯化鉴定：[博士学位论文]．北京：中国农业大学，2005．6[1] 竺尚武．国外的干腌火腿[J]．肉类工业，2004．1：16-19
[2] 杨春珂．宣威火腿[J]．养猪，2003．3：41-46
[3] 余宗寿，蒋文翔，邱臣云等．宣威火腿的历史渊源及现状．第五届中国肉类科技大会论文集，2005．10：264-265
[4] 黄艾祥，卢昭芬，葛长荣．云南火腿产业化发展的思考．肉类工业，2003(12)：40-42[1] 余宗寿，蒋文翔，邱臣云，等．宣威火腿加工技术规范．第五届中国肉类科技大会论文集．北京，2005．10：266-267
[2] 乔发东．宣威火腿标准化生产与品质改良技术研究：[博士学位论文]．北京：中国农业大学．2004．6：48-58
[3] 赵改名．肌肉蛋白水解酶在金华火腿加工过程中作用的研究：[博士学位论文]．南京：南京农业大学．2004．10：
[4] 江玉霞，李兴民，李海芹，等．金华火腿加工过程中的理化特性[J]．食品与发酵工业，2005．1(31)：143-145
[5] 郇延军，周光宏，徐幸莲．应用响应曲面法研究金华火腿生产过程中磷脂酶的变化．食品与发酵工业[J]，2005．2(31)：120-123
[6] Cordoba J J., Antequera Rojas.T., and Garcia Gonzalez C. Evolution of free amino acid and amines during ripening of Iberian cured ham[J]. J Agric Food.Chem., 1994, 42(10): 2296-2301
[7] Martin L., Antequera T., and Ventanas J., et al. Free amino acid and other non-volatile compounds formed during processing of Iberian ham[J]. Meat Science, 2001, 59: 363-368
[8] Hinrichsen L, Pedersen S B. Relationship among flavor, volatile compounds, chemical changes, and microflora in Italian-type dry-cured ham during processing[J]. J Agric Food Chem., 1995, 43: 2932—2940
[9] Irene Cilla, Luis Martinez and Jose Antonio Beltran. Factors affecting acceptability of dry-cured ham throughout extended maturation under "bodega" conditions[J]. Meat Science, 2005, 69: 789-795
[10](美)James M．Jay编著，徐岩，张继民，汤丹剑等译．现代食品微生物学[M]．第五版．北京：中国轻工业出版社，2001．7，36-40
[11] 乔发东，马长伟，杨红菊，等．宣威火腿加工过程中的理化变化与标准化生产技术．食品科学[J]，2006，2(27)：136-140
[12] 胡铁军，陈立，朱仲礼，等，低温保鲜过程对牛肉嫩度的影响研究[J]．第五届中国肉类科技大会论文集，北京，2005．10：61-64
[13] 刘静明，赵森林．新鲜猪肉经NaCl腌制后微细结构变化的电镜分析[J]．肉类研究，1992．3：19-20
[14] Serra X., J.Ruiz-Ramirez and J.Arnau. Texture parameters of dry-cured ham m.bicips femoris??samples dried at different levels as a function of water activity and water content[J]. Meat Science, 2005, 69: 249-254
[15] Ruiz-Carrascal J., J. Ventanas, and R. Cava. Texture and appearance of dry cured ham as affected by fat content and fatty acid composition[J]. Food Research International, 2000, 33: 91-95
[16] 江东福，段若玲，马萍，等．宣威火腿及其微生物作用菌群的研究．Ⅱ．宣威火腿的营养成分及色香味[J]．云南大学学报，1990．3：71-75
[17] 林克忠，杨耀寰，竺尚武，等．金华火腿的质量和色香味形成与霉菌关系的研究[J]．肉类研究，1992．2：10-16
[18] 卢昭芬．低盐、中盐和甜化云腿的研究[J]．肉禽蛋，1988．6：24—25
[19] 黄艾祥，葛长荣，陈宗道，等．加工工艺对云腿质量的影响[J]．食品与发酵工业，2005．4(31)：137-140
[20] 郭锡铎．我对腌腊肉制品卫生标准的异议[J]．肉类工业，2005．10：37-41
[21] 竺尚武，张春荣．干腌火腿研究[J]．食品工业科技，2004．9：89-90
[22] 闵连吉编著．肉的科学与加工技术[M]．第1版．北京：中国食品出版社，1988．9：296-303
[23] Goutefongea, R. 1992. In Girard, J. P.(ed.), Technology of Meat and Meat Products[M], Ellis Horwood, New York. 121-127
[24] 张灿槐，杨和泽，赵磊，等．新鹤庆火腿的研制[J]．云南农业大学学报，1992．12：231-236
[25] 佘兴军，童群义．金华火腿加工过程中肌肉肌内脂的水解变化研究[J]，食品与发酵工业，2005．1：139-142．
[26] 黄素芬，杨燕军．干腌火腿加工中脂类物质变化研究[J]．肉类工业，2005．6：38-40
[27] 赵改名，周光宏，徐幸莲．肌肉内源蛋白酶及其在干腌火腿加工中的作用[J]．食品与发酵工业，2003．4(29)：70-75
[28] Toldra F., M.flores and M-C Aristoy. Pattern of Muscle Proteolytic Enzymes from Light and Heavy Pigs[J]. J Sci Food Agric.1996, 71: 124-128
[29] Fidel Toldra, Elies Rico and Jose Flores. Cathepsin B, D, H and L Activities in the Processing of Dry-Cured Ham[J]. J Sci. Agric., 1993, 62: 157-161
[30] Flores M, Grimm C C. Correlations of sensory and volatile compounds of Spanish Serrano dry-cured ham as a function of two processing times[J]. J Agric Food Chem., 1997(b), 45: 2178—2186
[31] 章建浩，朱健辉，王莉等，金华火腿传统工艺过程挥发性风味物质的分析研究[J]，食品科学，2004．11(25)：221-226
[32] Virgili.R, Parolari G., Schivazappa C., et al. Sensory and Texture Quality of Dry-cured Ham as??Affected by Endogenous Cathepsin B Activity and Muscle Composition[J]. Journal of Food Science, 1995.60(6): 1183-1186
[33] Sforza S, Pigazzani A and Motti M, et al.Oligopeptides and free amino acids in Parma hams of known cathepsin B activity[J]. Food Chemistry, 2001, 75(3): 267-273
[34] Parolari G, Virgili R, Schivazappa. Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture[J]. Meat Science, 1994, 38(1): 117-122
[35] 龚润龙．金华火腿加工技术[M]．科学普及出版社，第一版，北京，1987．7：1-60
[36] Andres A. I., R. Cava, J. Ventanas, et al. Sensory characteristics of Iberian ham: Influence of salt content and processing conditions[J]. Meat Science, 2004, 68: 45-51
[37] Ruiz-Ramirez J., X.serra and J.Arnau, et al. Profiles of water content, water activity and texture in crusted dry-cured loin and in non-crusted dry-cured loin[J]. Meat Science, 2005, 69: 519-525
[38] Buscailhon S., J L Berdague and G MOnin. Time-Related changes in Volatile Compounds of Lean Tissue during Processing of French Dry-cured Ham[J]. J Sci Food Agric., 1993, 63, 69-75
[39] 马萍，江东福，段若玲，等．宣威火腿及其微生物作用菌群的研究，Ⅰ．宣威火腿主要益害菌群及其与火腿质量的关系[J]．云南大学学报，1990．3：64-70
[40] 郇延军．金华火腿加工过程中脂类物质及风味成分变化的研究：[博士学位论文]．南京：南京农业大学，2005．6[1] 马萍，江东福，段若玲，等．宣威火腿及其微生物作用菌群的研究．(Ⅰ)宣威火腿主要益害菌群及其与火腿质量的关系[J]．云南大学学报(自然科学版)，1990，3(12)：64-70
[2] 李平兰，沈清武，吕燕妮，等．宣威火腿成熟产品中主要微生物菌相构成分析[J]．中国微生态杂志，2003．15(5)：262-263
[3] 黄艾祥，周利，葛长荣，等．速制云腿中霉菌的分离和作用[J]．肉类工业，2002．7：22-23
[4] 陈天寿．微生物培养基的制造与应用[M]．北京：中国农业出版社，1995，6：179-184(营养肉汤及营养琼脂培养基)；262-270(真菌培养基)；301-309(葡萄球菌分离培养基)；384-386(糖发酵鉴别培养基)；405(脂酶试验培养基)；434(嗜盐性试验培养基)
[5] 中华人民共和国国家标准-食品卫生微生物学检验．GB／T 4789.1～4789.31-2003；GB／T 4789.33～4789.35-2003．中华人民共和国卫生部，中国国家标准化管理委员会发布．中国标准出版社出版[M]．2004．1 第一版：109-134
[6] 布坎南．R．E《伯杰氏细菌鉴定手册》翻译组(译)．伯杰氏细菌鉴定手册(第8版)[M]．北京：科学出版社，1984
[7] 刘运德．微生物学检验(第二版)[M]．北京：人民卫生出版社，2003：90-99[8] 东秀珠，蔡妙英．常见细菌系统鉴定手册[M]．北京：科学出版社，2001．2
[9] 凌代文，东秀珠．乳酸细菌分类鉴定及实验方法[M]．北京：中国轻工业出版社，1999：242-262
[10] W．F．Harrigan(英)著，李卫华等译．食品微生物实验室手册(第三版)[M]．北京：中国轻工业出版社，2004．4：221-264
[11] 魏景超．真菌鉴定手册[M]．上海：上海科学技术出版社，1979，9：60-75(毛霉科)；酵母目(102-117)；132-135(曲霉科)
[12] 张纪忠，黄静娟．微生物分类学[M]．上海：复旦大学出版社，1990．12：40-42(革兰氏阳性球菌鉴定)；380-388(酵母鉴定)
[13] 周德庆．微生物学实验手册[M]．上海：上海科学技术出版社，1986：19-25
[14] 林克忠，杨耀寰，竺尚武，等．金华火腿的质量和色香味形成与霉菌关系的研究[J]．肉类研究，1992．2：10-16
[15] Hinrichsen L, Pedersen S B. Relationship among flavor, volatile compounds, chemical changes, and microflora in Italian-type dry-cured ham during processing[J]. J Agric Food Chem., 1995, 43: 2932—2944)
[16] Nunez F., Rodriguez M. M., Cordoba J. J., etal. Yeast population during ripening of dry-cured Iberian ham. International Journal of Food Microbiology, 1996(29): 271-280
[17] 甄宗圆．金华火腿微生物区系研究：[硕士学位论文]．重庆：西南农业大学．2004．6：33-38
[18] 余翔．金华火腿现代化发酵工艺中微生物区系研究：[硕士学位论文]．重庆：西南农业大学．2005．6：25-31
[19] 罗雪云，刘宏道主编．食品卫生微生物检验标准手册[M]．北京：中国标准出版社，1994，12
[20] Virgili. R, Parolari G., Schivazappa C., et al. Sensory and Texture Quality of Dry-cured Ham as Affected by Endogenous Cathepsin B Activity and Muscle Composition[J]. Journal of Food Science, 1995.60(6): 1183-1186
[21] Sforza S, Pigazzani A and Motti M, et al. Oligopeptides and free amino acids in Parma hams of known cathepsin B activity[J]. Food Chemistry, 2001, 75(3): 267-273
[22] parolari G, Virgili R, Schivazappa. Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture[J]. Meat Science, 1994, 38(1): 117-122
[23] Muhamed, LJ, Ito, H., Watanabe, H. and Tamura, N. The effect of substrate on the radiation resistance of yeasts isolated from sausage meat. Lett. App. Microbiol, 1986.22: 80-84
[24] Saxena R. K., Ghosh P. K., Gupta R., et al. Microbial lipases: Potential biocatalysts for the??future industry[J] .Cunent Science, 1999, 77(1): 101-115
[25]Vilhelmsson O, Hafsteinsson H, Kristjansson JK. Extremely halotolerant bacteria characteristic of fully cured and dried cod[J], Int. J Food Microbial, 1997, 36:163-170
[1] Hinrichsen L, Pedersen S B. Relationship among flavor, volatile compounds, chemical changes, and microflora in Italian-type dry-cured ham during processing[J]. J Agric Food Chem., 1995, 43: 2932--2940[2] Alberto Martin et al. Contribution of a selected fungal population to proteolysis on dry-cured ham[J]. International Journal of Food Microbiology, 2004(94): 55-66
[3] 王雪青、马长伟．发酵香肠及微生物发酵剂[J]，食品与发酵工业，1998．2：62-67
[4] 林克忠，杨耀寰，竺尚武，等．金华火腿的质量和色香味形成与霉菌关系的研究[J]．肉类研究，1992．2：10-16
[5] 江东福，段若玲，马萍，等．宣威火腿及其微生物作用菌群的研究[J]．Ⅱ．宣威火腿的营养成分及色香味．云南大学学报，1990．3：71-75
[6] Irene Molina, Fidel Toldra. Detection of Proteolytic Activity in Microorganisms Isolated from Dry-Cured Ham[J]. Journal of Food Science, 1992.6(57): 1308-1310
[7] Rodriguez M., Nunez F., Cordoba J. J., et al, Short Communication Characterization of Staphylococcus Xylosus and Pediococcus Pentosaceus Isolated from Iberian Ham Throughout the Ripening Process[J]. International Journal of Microbiology, 1994.(24): 329-335
[8] Saxena R. K., Ghosh P. K., Gupta R., et al. Microbial lipases: Potential biocatalysts for the future industry[J] .Current Science, 1999, 77(1): 101-115
[9] Vilhelmsson O, Hafsteinsson H, Kristjansson JK. Extremely halotolerant bacteria characteristic of fully cured and dried cod[J], 1997, 36: 163-170
[10] 张燕婉．发酵肉制品的质量控制[J]．肉类工业，1993[12]：26-31
[11] 竺尚武，张春荣．干腌火腿研究[J]．食品工业科技，2004．9：89-90
[12] 谭李红，夏文水，张春晖．一种混合发酵剂对干发酵香肠中生物胺含量的影响[J]，食品工业科技，2005．6(26)：90-91，95
[13] 黄占旺，汤凯洁，徐明生等．人工接种火腿发酵工艺研究[J]．食品科技，2003，6：20-22
[14] James M．Jay(美)编著，徐岩，张继民，汤丹剑等译．现代食品微生物学．第五版．北京：中国轻工业出版社，2001．7：36-40
[15] 赵霞，马俪珍．微生物及其酶制剂在肉类工业中的应用．肉类工业[J]，2003．8：37-40
[16] Nunez F., Rodriguez M. M., Cordoba J. J., et al. Yeast population during ripening of dry-cured Iberian ham. International Journal of Food Microbiology, 1996(29): 271-280
[17] Muhamed, LJ, Ito, H., Watanabe, H. and Tamura, N. The effect of substrate on the radiation resistance of yeasts isolated from sausage meat. Lett. App. Microbiol. 1986.22: 80-84[1] Martin A., Cordoba Juan J., Nunez F., et al. Contribution of a selected fungal population to proteolysis on dry-cured ham[J]. International Journal of Food Microbiology, 2004(94): 55-66
[2] Amalia GM. Scannell, Paul M. Kenneally, et al. Contribution of starter cultures to the proteolytic process of a fermented non-dried whole muscle ham product[J]. International Journal of Food Microbiology, 2004(93): 219-230
[3] 林克忠，杨耀寰，竺尚武，等．金华火腿的质量和色香味形成与霉菌关系的研究[J]．肉类研究，1992．2：10-16
[4] 江东福，段若玲，马萍，等．宣威火腿及其微生物作用菌群的研究．Ⅱ．宣威火腿的营养成分及色香味．云南大学学报，1990．3：71-75
[5] 马萍，江东福，段若玲，等．宣威火腿及其微生物作用菌群的研究，Ⅰ．宣威火腿主要益害菌群及其与火腿质量的关系[J]．云南大学学报，1990，3(12)：64-70
[6] 赵改名，周光宏，徐幸莲．肌肉内源蛋白酶及其在干腌火腿加工中的作用[J]．食品与发酵工业，2003．4(29)：70-75
[7] Molina, I. & Toldrá, F. Detection of proteolytic activity in microorganisms isolated from dry-cured ham. Journal of Food Science, 1992, 57: 1308-1310
[8] 赵改名．肌肉蛋白水解酶在金华火腿加工过程中的作用：[博士学位论文]．南京：南京农业大学．2004．10
[9] 郇延军，周光宏，徐幸莲．应用响应曲面法研究金华火腿生产过程中磷脂酶的变化[J]．食品与发酵工业，2005．2(31)：120-123．
[10] Rodriguez M., Nunez F., Cordoba J. J., et al, Short Communication Characterization of??Staphylococcus Xylosus and Pediococcus Pentosaceus Isolated from Iberian Ham Throughout the Ripening Process[J]. International Journal of Microbiology, 1994.(24): 329-335
[11] Hinrichsen L, Pedersen S B. Relationship among flavor, volatile compounds, chemical changes, and microflora in Italian-type dry-cured ham during processing[J]. J Agric Food Chem., 1995, 43: 2932—2940
[12] Sforza S, Pigazzani A and Motti M, et al.Oligopeptides and free amino acids in Parma hams of known cathepsin B activity |J]. Food Chemistry, 2001, 75(3): 267-273
[13] 李建武．生物化学实验原理和方法[M]．北京：北京大学出版社，1994．9：174—176
[14] 徐宜为．免疫检测技术[M]．北京．科学出版社：1997
[15] Sambrook J., E. F. Fritsch T. Maniatis著[美]．金冬雁，黎孟枫译．分子克隆实验指南(第二版)[M]．北京：科学出版社，1992，10：880-887
[16] Silvina F, Yolanda S, Graciela V et al. Characterization of muscle sarcoplasmic and myofibrillar protein hydrolysis caused by Lactobacillus plantarum[J]. Appl Environ Micro., 1999, 65: 3540-3546
[17] 徐幸莲，徐为民，周光宏．植物乳杆菌6003对肌肉蛋白质的分解能力(Ⅱ)[J]．食品科学，2003．4(24)：41-45
[18] 孙雷．植物乳杆菌对猪肉蛋白提取物的分解能力及在发酵香肠中的应用：[硕士学位论文]．南京：南京农业大学．2003．6：17-24
[19] Glaasker, E., S. B. T. Frans, P. F. T. Steeg, W. N. Konibgs. Physiological response of Lactobacillus plantarum to salt and nonelectrolyte stress[J]. J. Bacteriol., 1998.180: 4718-4723
[20] Sanz Y, Fadda S, Vignolo G, et al. Hydrolytic action of lactobacillus casei CRL705 on Pork muscle sareoplasmic and myofibrillar Protein[J]. Journal of Agricultural Food Chem, 1999, 47: 3441-3448
[21] Fadda S, Vignolo M.Aristo C. Effect of curing conditions and lactobacillus casei CRL705 on the hydrolysis of meat Proteins[J]. Joumal of Applied Microbiology, 2001, 91(3): 478～487
[22] Sanz Y, Vignolo, Aristoy M. Hydrolysis of muscle myofibrillar proteins by Lactobacillus curvatus and Lactobacillus sake[J]. International Journal of Food Microbiology, 1999, 53(2): 115—125
[23] Molly K, Demeyer K, Johansson J, et al. The importance of meat enzyme in ripening and flavour generation in dry fermented sausages: First result of a European proiect[J]. Food Chemistry, 1997, 59(4): 539～545
[24] Hughes M C, Kerry J P, Arendt E K, et al. Characterization of proteolysis during the ripening of semi-dry fermented sausages[J]. Meat Science, 2002, 62: 205～216
[25] Dura. M.A, M. Flores, Toldra.F., Effect of Debaryomyces spp. on the proteolysis of dry fermented sausages[J]. Meat Science, 2004, 68: 319-328
[26] Rodriguez M., Cordoba, J. J., Bermudez, M. E., et al. Evaluation of proteolytic activity of microognisms isolated from dry cured ham[J]. Journal of Applied Microbiology, 1998, 85: 905-912