| 兔肉发酵火腿的研制 |
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| 引用本文： | 蒋云升,闫婷婷,汪志君,于海,薛党辰,张伍金.兔肉发酵火腿的研制[J].扬州大学烹饪学报,2010,27(1):38-42. |
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| 作者姓名： | 蒋云升 闫婷婷 汪志君 于海 薛党辰 张伍金 |
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| 作者单位： | 扬州大学,旅游烹饪学院,江苏,扬州,225001 |
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| 基金项目： | 江苏省科技厅苏北技术创新基金项目 |
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| 摘 要： | 以兔腿肉为原料，经腌制、发酵，采用L9（3）^4正交试验，研制兔肉发酵火腿，测定其pH值、游离氨基酸和三甲胺-氮含量，建立发酵菌株的最佳组合。结果表明当菌株L26、C18、Y163之间的比例为3：3：2，接种量为3×10^7cfu／g、3×10^7cfu／g、2×10^7cfu／g，发酵温度30～35℃时，火腿中的游离氨基酸含量高，品质最好。
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| 关 键 词： | 兔肉 发酵火腿 pH值 游离氨基酸 三甲胺-氮 |
Study of the Fermented Rabbit Ham |
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| JIANG Yun-sheng,YAN Ting-ting,WANG Zhi-jun,et al.Study of the Fermented Rabbit Ham[J].Cuisine Journal of Yangzhou University,2010,27(1):38-42. |
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| Authors: | JIANG Yun-sheng YAN Ting-ting WANG Zhi-jun |
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| Affiliation: | JIANG Yun-sheng,YAN Ting-ting,WANG Zhi-jun,et al(School of Tourism , Culinary Science,Yangzhou University,Yangzhou 225001,Jiangsu,China) |
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| Abstract: | Rabbit legs were pickled and fermented in order to establish the best combination of fermentation strains. With the L9 （ 3 ） 4 orthogonal test, pH value, the content of free amino acid and trim ethylamine-N were measured. The results showed that when fermented at 30 -35℃, the proportion of L26 ,C18 and Y163 was 3： 3：2 , and the inoculums were respectively 3×10^7cfu/g,3×10^7cfu/g,2×10^7cfu/g, the quality of ham was the best with the highest contents of free amino acid. |
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| Keywords: | rabbit meat fermented ham pH free amino acid trim ethylamine-N |
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