不同烹饪方式对干腌火腿理化、感官及风味品质的影响

熟肉制品的理化、感官和风味品质与烹饪方式密切相关，通过比较高压、微波、蒸制和煮制4 种烹饪方式对盘县火腿理化和营养特性、风味品质及感官评价的影响，筛选出最适宜盘县火腿的烹饪方法。结果表明：蒸制和煮制火腿色泽更好，pH值较高，分别为6.10和8.16，水分含量较高，分别为35.70%和35.20%，盐含量和烹饪损失率更低，分别为28.01%、5.15%和28.06%、4.99%；微波处理火腿粗脂肪和粗蛋白含量最高，分别为6.48%和55.14%；4 种烹饪方式均导致火腿中风味物质种类减少，但微波、蒸制和煮制可增加风味物质含量，特别是蒸制；聚类分析和Biplot分析同样显示出蒸制对原料火腿风味的改善作用；主成分分析结果表明，15 种特征香气成分中有7 种与蒸制火腿相关，包括2-甲基丁醛、3-甲基丁醛、己醛、壬醛、庚醛、辛醛和(E)-2-癸烯醛；感官评价结果表明，蒸制火腿的肉香属性得分最高，偏最小二乘回归相关性分析显示，这可能与其高含量的3-甲基丁醛、己醛和壬醛有关。盘县火腿最佳烹饪方式为蒸制，有助于改善其理化特性和风味品质。

Effects of Different Cooking Methods on Physicochemical,Sensory and Flavor Quality of Dry Cured Ham

The quality of cooked meat products is closely related to cooking methods. Therefore, the purpose of this study was to evaluate the effect of four different cooking methods (high-pressure, microwave, steaming, and boiling) on the physicochemical and nutritional properties, flavor quality, and sensory evaluation of Panxian ham in order to select the most suitable cooking method for Panxian ham. The results showed that the color of ham cooked by steaming and boiling was better; the pH values were higher, 6.10 and 8.16 respectively; the moisture contents were higher, 35.70% and 35.20% respectively; and the salt contents and cooking loss rates were both lower, 28.01% and 5.15%, and 28.06% and 4.99% respectively. The contents of crude fat and crude protein in microwaved ham were the highest, 6.48% and 55.14%, respectively. All four cooking treatments caused a decrease in the type of volatile flavor compounds, while microwave, steaming, and boiling increased the content of flavor compounds, especially steaming. Consistently, hierarchical clustering analysis (HCA) and biplot analysis indicated the improving effect of steaming on the flavor. In addition, principal component analysis (PCA) suggested that 7 of the 15 characteristic aroma components were related to steamed ham, including 2-methylbutanal, 3-methylbutanal, hexanal, nonanal, heptanal, octanal, and (E)-2-nonenal. Sensory evaluation indicated that steamed ham had the strongest meat flavor. Partial least squares regression (PLSR) suggested that meat flavor seemed to be associated with 3-methyl-butyral, hexanal, and nonanal. These findings showed that steaming was the best cooking method for Panxian ham, which could improve the physicochemical properties and flavor quality of Panxian ham.