金华火腿发酵程度检测及产品品质评定

以金华火腿为研究对象,研究加工和贮藏周期对金华火腿水分、盐分和蛋白质水解指数的影响,以期建立金华火腿发酵程度指标。研究表明,水分和盐分含量不能完全区分金华火腿和一些其他产品(如全精腿等),且按照现行标准中水分和盐分要求评价火腿品质存在一定缺陷;蛋白质水解指数能够直观且快速的评价金华火腿的发酵程度,同时可以用来区分金华火腿和一些其他肉制品。蛋白质水解指数的检测是一种稳定、快速、经济的检测方法,可以用来表征金华火腿加工中蛋白质变化与发酵程度的关联性。通过抽样验证试验,确定金华火腿蛋白质水解率变化的量化指标(>20%),为金华火腿制定发酵程度的标准提供参考。

Detection of fermentation degree of Jinhua ham andevaluation of product quality

Jinhua ham was taken as the research object,the effects of processing and storage cycles on the moisture,salinity and protein hydrolysis index of Jinhua ham were studied,in order to establish fermentation degree indexes of Jinhua ham.The results showed that the moisture and salt content cannot completely distinguish Jinhua ham from some other products(such as whole refined legs),and there wasa certain defect in evaluating the quality of ham according to the requirements of moisture and salt in current standards.The protein hydrolysis index could intuitively and quickly evaluate the fermentation degree of Jinhua ham,and it could also be used to distinguish Jinhua ham from some other meat products.The detection of protein hydrolysis index was a stable,fast and economical detection method,which could be used to characterize the correlation between protein changes and fermentation degree in Jinhua ham processing.Through the sample verification test,the quantitative index(>20%)of the protein hydrolysis rate of Jinhua Ham was determined.It provided a reference for Jinhua ham to formulate standards for the degree of fermentation.