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干腌火腿质量与安全控制研究进展 总被引:1,自引:0,他引:1
干腌火腿是传统腌腊肉制品.文章通过对干腌火腿以及其它腌腊肉制品传统加工工艺较为系统的分析,介绍了影响干腌火腿质量的因素,干腌火腿加工过程中质量安全方面存在的如含盐量高、苦味和脂肪氧化等缺陷,并结合国内外相关技术提出了解决这些问题的可行措施. 相似文献
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目的:为全面了解“干腌火腿”研究现状,基于文献分析软件CiteSpace对干腌火腿的现状进行研究。方法:在Web of Science核心数据库中以“干腌火腿”为关键词检索2001—2020年的文献。利用CiteSpace软件从发表年份、国家、作者、关键词等方面对文献进行系统性分析。结果:Web of Science核心合集数据库中共检索到968篇可供分析的干腌火腿文献,西班牙贡献了一半以上的发文量。结论:干腌火腿的相关研究热点主要在肌肉、挥发性化合物、肉制品质量、蛋白质水解等方向,近几年的研究重点主要集中在盐含量,宏观方面则主要涉及到干腌火腿的风味、质地、微生物等。 相似文献
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意大利和西班牙火腿生产技术与金华火腿之对比及其启发 总被引:3,自引:0,他引:3
干腌火腿是指利用猪的后腿经过腌制和发酵等加工工艺制作而成的一种传统的干腌肉制品.本文通过对国内金华火腿与西班牙伊比利亚(Iberian)火腿、索拉娜(Serrano)火腿,意大利帕尔玛(Parma)火腿生产工艺的系统比较,分析金华火腿等国内干腌火腿存在的不足,如含盐量高、毒素残留与微生物腐败、脂肪氧化严重等,并结合国内外相关技术对这些问题提出了改进措施,旨在提高我国干腌火腿生产质量与销售产量,实现火腿的现代化生产. 相似文献
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综述了传统干腌火腿的加工工艺特征,分析了传统干腌火腿加工的原理及关键加工工艺.提出了生产高品质干腌火腿的现代化加工方法. 相似文献
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The effect of RN(-) allele on minimally processed hams as manufactured in France is now well established. In the present study, meat from 35 rn(+) and 51 RN(-) pigs on the basis of their glycolytic potential (GP) was used to assess the effect of the RN(-) allele on a model system and on yields and quality of cooked hams cured with a 40% brine addition containing the most common meat processing ingredients. Quality parameters were also measured on the fresh loins and a glucose assay was carried out on meat juice from both hams and longissimus dorsi (LD) muscles. With respect to GP, glucose content of LD juice gave the best prediction of RN status with 10% misclassified samples in comparison with 20% as determined from ham juice. Lower pH and higher drip loss and L* values were measured on the LD from RN(-) pigs (p?0.001). Technological yields obtained on the model system and on extended cooked cured hams were lower in meat from RN(-) pigs (p?0.001). However, pH value was more influential on the yield of the model system while protein content and particularly the amount of extractable sarcoplasmic proteins were more determinative on cured hams probably due to the effect of tumbling. All other quality traits were lower in hams from RN(-) pigs (p?0.001). Meat from RN(-) pigs can be used for the manufacture of extended cured products, but under similar processing technologies, quality and yield will remain inferior to what would provide pork of normal quality. 相似文献
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The effects of needle tenderization on the curing processes and final cured ham properties of packer style and skinless hams were investigated. Skinless hams absorbed salt faster and lost weight faster than packer style hams. Needle tenderized hams also absorbed salt faster and had more weight loss than nontenderized hams in both the packer style and the skinless groups. Two months'aging resulted in excess dehydration and lowered quality in the skinless tenderized group. In skinless hams, curing, salt equalization and aging times were reduced so that acceptable, though mild flavored, hams that met the USDA requirements for weight loss and salt content were produced within 5 wk. 相似文献
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Proteolysis, texture, physicochemical, and sensory characteristics of Serrano hams from Duroc and Large White pigs at 5, 7, 9, 12, and 15 m of curing (3 hams per breed per curing time) were investigated. Higher concentrations of some sarcoplasmic and myofibrillar proteins, peptides with molecular mass in the ranges 3700 to 12000 Da, 700 to 2000 Da, and below 450 Da, and total free amino acids were recorded for Large White hams, while hydrophobic peptides were at higher levels in Duroc hams. A 40 kDa peak in the low‐ionic‐strength soluble protein fraction and 2 peaks of 40 and 45 kDa in the high‐ionic‐strength soluble protein fraction found only in Duroc hams could be of use in discriminating products from different breeds. Physicochemical and textural characteristics of both types of hams evolved similarly during curing and differences in organoleptic traits between breeds were negligible. Flavor intensity and flavor quality of hams were strongly correlated to curing time, with r2 values over 0.95 for flavor intensity and over 0.90 for flavor quality, and to the concentration of total free amino acids, with r2 values over 0.90 for both flavor intensity and flavor quality. The sensory evaluation scores of Duroc hams, at least as high as those of Large White hams, make the production of high‐quality Serrano ham from pure breed Duroc pigs feasible. Practical Application: Duroc breed crosses are advantageous in the production of dry‐cured hams, resulting in higher marbling, enhanced flavor and lower processing losses, but the characteristics of pure breed Duroc hams have not been investigated. The similar evolution of the compositional, proteolytic, textural, and sensory characteristics of Serrano hams from Duroc and Large White pigs during dry‐curing recorded in the present work makes the production of high‐quality dry‐cured hams from pure breed Duroc pigs feasible. Three protein peaks found only in Duroc hams can be of use to discriminate products from different breeds. 相似文献
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Jianhao Zhang Zongyuan Zhen Wangang Zhang Tao Zeng Guanghong Zhou 《Journal of the science of food and agriculture》2009,89(5):834-842
BACKGROUND: The flavor quality of dry‐cured ham comes from proteolysis, lipolysis and lipid oxidation, Maillard reaction and Strecker amino acid degradation. Intense proteolysis, lipolysis and lipid oxidation make major contributions to flavor development of dry‐cured ham. Increasing the temperature in fermenting and ripening could promote these reactions and accelerate flavor development in dry‐cured hams. The specific aroma flavor of Jinhua ham is developed only during long‐time high‐temperature ripening in July and August. Our objective was to effectively shorten the process time by intense high‐temperature ripening based on the flavor and quality features of traditional Jinhua ham. RESULTS: Muscle dehydration rate of 80‐day ripened hams (29.43 ± 1.16%) was higher than that of the traditional process (P < 0.05). The total free fatty acids in ripened hams of 45–80 days were all higher than that of traditional hams (P < 0.05) and the level of TBARS was significantly lower (P < 0.01). The flavor profile of modern‐processed hams was different from that of the traditional Jinhua ham. The contents of carboxylic acids and aldehydes were obviously higher than those of the traditional products (P < 0.05). The results of organoleptic evaluation for flavor and quality showed that 80‐day ripened hams reached the first‐grade level of traditional Jinhua ham. CONCLUSION: Long‐time (25–30 days) intensifying high‐temperature ripening (35–37 °C) could accelerate the proteolysis, lipolysis, lipids oxidation, flavor development and effectively shorten the process time based on the traditional flavor and quality features of dry‐cured ham. Copyright © 2009 Society of Chemical Industry 相似文献
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Sensory and Texture Quality of Dry-Cured Ham as Affected by Endogenous Cathepsin B Activity and Muscle Composition 总被引:10,自引:0,他引:10
R. VIRGILI G. PAROLARI C. SCHIVAZAPPA C. SORESI BORDINI M. BORRI 《Journal of food science》1995,60(6):1183-1186
Hams were processed with standard cure adjuncts under two drying temperatures and analyzed after aging for 7 mo. Dried hams revealed that flavor and texture traits were affected by moisture and nonprotein nitrogen (NPN) content and that NPN was enhanced by greater cathepsin B activity, lower salt levels and higher temperature. Two major defects of dry-cured ham, mushy mouthfeel and surface white film, occurred in about 15% of samples. Most of these hams had abnormal NPN values and were shown to originate from meat with high enzyme activity and low protein content. We concluded that this type of meat is prone to uncontrolled proteolysis and related undesired traits, and to be a potential hazard in dry-cured hams cured with less salt. 相似文献
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Almudena Soriano Rafael Quiles Cristina Mariscal Antonia García Ruiz 《Journal of the science of food and agriculture》2005,85(11):1914-1924
This study demonstrates that improvements in animal line selection by breeding enterprises exert a strong effect on carcass traits, meat quality and sensory characteristics of Serrano dry‐cured ham. A total of 461 pigs from the offspring of a Duroc (DU) × Landrace (LD) sow mated with two DU boars and a DU × Large White (LW) boar from three breeding enterprises were evaluated. The two DU terminal sires were significantly different (P < 0.05) in carcass conformation, backfat thickness, ham and loin yields, raw ham traits, myoglobin concentration and total pigments formed during the curing process; in addition, the two lines provided different percentages of hams (54 vs 91%) with sufficient subcutaneous fat and weight to manufacture dry‐cured Serrano hams using a slow ripening process (11 months). The DU × LW sire had the best carcass and ham traits from an economic standpoint and obtained highest scores for sensory characteristics of Serrano ham evaluated by a trained panel test; furthermore, this line provided 84% of total hams suitable for manufacturing Serrano hams by a slow process. When the sex effect was analysed, carcass and ham traits of females were more favourable, but females presented a higher incidence of pale, soft and exudative (PSE) meat and a lower percentage of hams with sufficient subcutaneous fat and weight to produce Serrano hams using a slow ripening process (61% for females and 91% for castrates). On the other hand, castrates provided Serrano hams cured by a slow procedure with better organoleptic characteristics than females. Right and left hams were similar. Copyright © 2005 Society of Chemical Industry 相似文献
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In this study, fresh and processing quality traits were collected on a total of 312 Country Hams. Phenotypic correlations between traits were estimated and numerous values were significantly different (P<0.05) from zero. Yield was significantly correlated with several fresh pork quality traits measured on the fresh hams, including subjective color (0.34) and lipid percentage (0.32). Some meat color traits were significantly correlated, including associations between the color scores taken on the fresh and cured hams. Correlations between fresh pork quality traits were also determined, with results showing significant correlations between ultimate pH and other pork quality traits. The results indicate that yield can be maximized if hams with good fresh pork quality parameters are used for curing. The correlations estimates are helpful for understanding of the biological mechanisms behind the production of dry-cured hams and can potentially be used to improve the efficiency of the dry-cured ham production chain. 相似文献
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K. J. STALDER C. C. MELTON G. E. CONATSER S. L. MELTON M. J. PENFIELD J. R. MOUNT D. MURPHEY K. J. GODDARD 《Journal of Muscle Foods》2003,14(3):253-263
The objective of this study was to determine country-style processing differences between hams from purebred Duroc market hogs and market hogs of unknown genetic makeup. Genetically undefined hams purchased from commercial suppliers were sampled the same day as hams from Duroc market hogs. Processing and curing followed standard commercial procedures. After curing, hams were weighed and sliced using a band saw. Slices from the approximate center of the ham were utilized to evaluate cured objective color, moisture content, pH, and salt content. There were no significant differences in cured ham yield between Duroc and genetically undefined market hogs. Intramuscular fat content was greater (P< 0.05) in hams from Duroc market hogs when compared to the hams from genetically undefined pigs. Subjective color, marbling and firmness scores were higher (P< 0.05) in hams from Duroc pigs. Objective color evaluation of cured, center-slices favored the hams from Duroc market hogs. 相似文献
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Chemical composition and catheptic activity were determined in fresh chilled hams and four lots of cured hams subjected to different pre-curing treatments. Hams were sampled after aging (storage) of 2, 4 and 6 months at 29 °C. Moisture decreased, while protein, salt and free amino acid concentrations increased with aging time of cured hams, but treatment effects were similar. Frozen, thawed cured hams aged for 2 months exhibited the highest specific enzyme activity but decreased in enzyme activity after 4 and 6 months of aging. Free amino acid concentration after aging was higher in hams frozen 1–3 yr (= 2.3) at −29 °C than for those frozen 0 or 2 days. 相似文献