干腌火腿加工中脂类物质变化研究

干腌火腿加工中，脂类物质经过降解(脂解和氧化)作用，形成了大量的挥发性风味物质，这些物质对干腌火腿的最终风味起了决定性的作用。综述了干腌火腿加工中脂类物质的降解过程。     

金华火腿特征风味物质研究进展

金华火腿是我国传统的干腌火腿,以其特殊的风味而著称。通过对金华火腿及其它干腌火腿主要风味物质、形成机理、提取及鉴定方法等研究现状的综述,表明对金华火腿特征风味物质的深入研究有利于了解风味物质形成规律,为金华火腿加工工艺控制及火腿调味料开发应用提供理论基础。     

水解酶对风味物质产生的作用

干腌火腿的加工过程中包括大量的生物化学反应，其中主要是蛋白质和脂肪在酶的作用下产生大量的小分子物质，如氨基酸、游离脂肪酸及碳氢化合物等。这些物质正是干腌火腿特殊风味的主要呈味物质以及前体物质。对干腌火腿加工过程中的这些酶解反应以及其对风味物质产生的作用作简要介绍。     

感官评价在干腌火腿中的应用

干腌火腿是一种具有特殊风味的传统肉制品。通过分析特殊风味物质与感官分析之间的相关性,从而确定感观分析方法并重点介绍了感官评价在干腌火腿的质量控制以及研究过程中的应用。     

中西方干腌火腿风味成分比较及形成机理分析

风味对干腌火腿的质量十分重要 ,它与生产所用原料、生产工艺和参数密切相关。文中比较了金华火腿与欧洲几种著名火腿的风味成分 ,结果显示 ,中西方火腿的风味组成相似 ,醇、醛、酮、酯、含硫化合物、含氮化合物、烷、烯烃类物质是干腌火腿的共有成分 ,但各成分的含量在中西方火腿中存在明显差异 ,金华火腿中烷、烯烃含量最高 ,欧洲的几种火腿中醛类物质含量最高。文中同时分析了干腌火腿中各风味成分的特征和可能的形成机理。     

西班牙研究高压处理对serrano干腌火腿挥发性风味物质的影响北大核心

Serrano干腌火腿是西班牙的传统火腿,深受消费者的喜爱。Serrano干腌火腿的香气包括醛类、醇类、酮类、酸类和烷烃等多种物质,这些物质的形成与火腿成熟期间的肌内脂肪氧化降解、蛋白质酶解等息息相关。肌内脂肪是干腌火腿风味形成的基础物质,同时,火腿加工过程中的盐含量直接影响到产品的最终品质,盐能够降低产品的水分活度、增加蛋白的溶解、影响蛋白水解、脂肪分解和脂肪氧化,并直接影响到产品的风味。     

干腌火腿的风味研究

本文综述了意大利Purma,法国Bayonne,西班牙Serran,Iberian干腌火腿的风味感官特征,挥发性和非挥发性芳香风味因素及其研究分析方法,滋味物质及其工艺因素以及挥发性成分与感官分析之间的相关性,旨在为我国金华火腿等的干腌火腿风味机理和工艺现代化研究提供一些理论参考与方法指导。     

干腌火腿脂类的研究现状

脂类物质在火腿成熟过程中有非常重要的作用,是干腌火腿主要的风味前体物质。火腿中的脂类物质主要是甘油酯和磷脂、磷脂,对风味物质形成的贡献最突出。腌制过程中,脂类物质主要发生了水解、氧化。本文综合论述了脂类物质在火腿加工过程中所发生的变化及变化机制,并讨论了这些变化在火腿风味形成中的作用。     

低盐干腌火腿的加工

干腌火腿风味独特，深受消费者青睐，但传统干腌火腿含盐量高，对其消费量和食用者健康均有不利影响。从火腿的成熟机理出发，综述了低盐干腌火腿的研究近况，指出低盐干腌火腿加工应注意的问题。     

低盐干腌火腿的加工

干腌火腿风味独特,深受消费者青睐,但传统干腌火腿含盐量高,对其消费量和食用者健康均有不利影响。本文从火腿的成熟机理出发,综述了低盐干腌火腿的研究近况,指出低盐干腌火腿加工应注意的问题。     

Effect of intensifying high‐temperature ripening on proteolysis,lipolysis and flavor of Jinhua ham

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     

Proteolysis,Texture, and Sensory Characteristics of Serrano Hams from Duroc and Large White Pigs during Dry‐Curing

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.     

干腌火腿中的螨

干腌火腿中的螨主要是腐食酪螨和长食酪螨。改变制作过程中的温度和相对湿度对控制干腌火腿中的螨的作用不大,也会降低干腌火腿的品质。几种天然单萜类化合物对于控制干腌火腿中的螨具有很好的应用前景。     

Composition and Palatability of Country Cured Hams Comparing Hot Boning, Cold Boning and Intact Hams

Eighty-four hot and cold deboned and bone-in hams were dry cured and aged as country-style hams. The boneless hams had high visual mold scores due to increased exposed muscle tissue. Hot deboned hams had the highest total aerobic plate count indicating that 6% of fresh weight as cure mix may not be high enough to hinder microbial growth. The same hams were less desirable in initial and secondary flavor and in salt intensity and desirability than those from other treatments. Warner Bratzler and Instron shear values were generally lower in hot processed, boneless hams. An acceptable hot processed, boneless country-cured ham can be produced with one cure application and with a casing.     

Influence of dietary α-tocopheryl acetate supplementation of pigs on oxidative deterioration and weight loss in sliced dry-cured ham

The effect of feeding high levels of α-tocopherol to pigs on the susceptibility to oxidative deterioration and weight loss in dry cured hams was investigated. The α-tocopherol concentration in thigh muscle from pigs fed the basal and the supplemented diet (200 mg kg(-1) α-tocopheryl acetate) in unprocessed thighs was 8.69 and 16.87, μg g(-1) dry matter, not including ash, respectively (p-value=0.015), while the concentration was 6.65 and 14.28 μg g(-1), respectively, in the final products (p-value=0.011). Hams from pigs fed the basal diet oxidized more during storage (p-value=0.015) as measured by formation in thiobarbituric acid reactive substances and had a higher rate of weight loss (p-value=0.0001). The total loss in red color after 4 days of storage was similar in all treatments. However, the rate of discoloration was more pronounced during the first 2 days of storage in hams from pigs fed the basal diet (p-value=0.016). This result indicates that high dietary level of α-tocopheryl acetate to pigs increases the oxidative stability in dry cured hams manufactured on the basis of such pigs.     

干腌火腿的质量缺陷及防止措施

由于猪腿原材料或者加工技术的问题,而造成干腌火腿产品质量的多种缺陷。综述了干腌火腿中常见的各种质量缺陷以及防止这些质量缺陷的措施。     

Effects of phosphine and methyl bromide fumigation on the volatile flavor profile and sensory quality of dry cured ham

In separate experiments, randomized complete block designs with three replications were utilized to evaluate the effects of phosphine (PH₃) (0, 200 and 1000 ppm for 48 h) and methyl bromide (MB) (0, 4, 8, 16, and 32 mg/L for 48 h) fumigation concentration on the volatile flavor compound concentrations in dry cured ham. Minimal differences existed (P > 0.05) in the presence and concentration of aroma active compounds in both PH₃ and MB fumigated hams but sulfur and oxidation compounds were more prevalent (P < 0.05) in the fumigated treatments when compared to the control. As phosphine fumigation concentration increased, the residual concentration of phosphine also increased in the hams (P < 0.05), but all samples contained levels that are lower than the legal limit of phosphine allowed in stored food products (0.01 ppm) in the United States. A triangle test (n = 56) indicated that consumers could not discriminate (P > 0.75) between the control hams and those that were fumigated with PH₃. Minimal aroma/flavor differences existed among MB, PH3 and control hams, and dry cured ham that was fumigated with PH₃ was safe for consumption based on residual phosphine concentrations in the meat tissue.     

Lipid degradation and sensory characteristics of M. biceps femoris in dry‐cured hams from Duroc using three different processing methods

Hams from Norwegian Duroc pigs, reared and fed identically, were dry‐cured using three different processing methods: Spanish Serrano (SS), Norwegian Parma‐style (PS) and deboning before curing (ND). The fatty acid compositions of the green and dry‐cured hams were analysed in terms of their neutral lipid, phospholipid and free fatty acid contents and correlated with sensory attributes. Although the three dry‐curing processes were quite different, the hams′ lipid profiles, lipid degradation patterns and lipid‐associated sensorial characteristics differed only slightly. The phospholipids were the most extensively degraded lipid class (88, 89% and 84% degradation in PS, SS and ND hams, respectively) for all processing methods. The SS and PS hams had slightly riper sensory profiles due to their extensive conversion of fatty acids into aroma components. The free fatty acid contents of PS, SS and ND hams were 6.3, 6.2 and 7.5 times greater than those of green hams, respectively.     

Effect of Iberian × Duroc genotype on composition and sensory properties of dry‐cured ham

BACKGROUND: Dry‐cured ham quality from three different Iberian × Duroc genotypes was studied: GEN1, Iberian × Duroc1; GEN2, Duroc1 × Iberian; GEN3, Duroc2 × Iberian. GEN1 and GEN2 are reciprocal crosses, while the difference between GEN2 and GEN3 is the Duroc sire line. The line Duroc1 (DU1) was selected for the manufacture of dry‐cured meat products, whereas the line Duroc2 (DU2) was selected for meat production with low carcass fat. RESULTS: Dry‐cured hams from all genotypes had similar chemical composition. However, intramuscular fat of dry‐cured hams from GEN3 was more unsaturated than that from GEN2, while GEN1 was intermediate. Lipid oxidation, measured as 2‐thiobarbituric acid‐reactive substances (TBARS) and hexanal content, was similar between genotypes. The colour of hams was affected by genotype; hams from GEN2 showed higher lightness (CIE L*), while those from GEN3 had a less intense colour (lower a* and C*). Texture measured instrumentally did not differ between genotypes; however, in the sensory analysis, panellists considered hams from GEN3 more fibrous, while those from GEN2 were considered juicier. Hams from GEN3 were also perceived as saltier and more acid. CONCLUSION: Genotype affected the quality of Iberian hams, with those from GEN3 being of lower quality, and this genotype was considered less suitable for the manufacture of Iberian dry‐cured ham. Copyright © 2007 Society of Chemical Industry     

Influence of pre‐cure freezing on the profile of volatile compounds during the processing of Iberian hams

BACKGROUND: This work was designed to study the effect of pre‐cure freezing of raw thighs from Iberian pigs on the profile of volatile compounds during the processing of hams. RESULTS: Generation of volatile compounds during Iberian ham processing was similar in both pre‐cure frozen and refrigerated hams, the main differences being at the final stage. The levels of 2‐methylbutanal, 2‐methyl‐1‐butanol, 2,3‐butanediol and 2‐heptanol were significantly higher in dry‐cured hams that were pre‐cure frozen than in refrigerated ones, whereas the content of most detected esters was statistically lower in pre‐cure frozen than in refrigerated hams. CONCLUSION: The effect of pre‐cure freezing of Iberian ham on the profile of volatile compounds during ripening was not remarkable. Few differences were found in the final product, which would not greatly modify the aroma and flavour features of the dry‐cured hams. Copyright © 2010 Society of Chemical Industry