中国重要储粮螨类的识别与防治(二)粉螨亚目

对中国12种重要的粉螨亚目螨类的识别、危害、分布和相似种进行叙述.这12种粉螨亚目螨类是:粗脚粉螨、腐食酪螨、椭圆食粉螨、食虫狭螨、纳氏皱皮螨、家食甜螨、害嗜鳞螨、弗氏无爪螨、棕脊足螨、拱殖嗜渣螨、甜果螨和粉尘螨.     

干腌火腿的质量品质及研究现状

干腌火腿具有色泽鲜艳、香气浓郁、滋味鲜美、外形美观、保存期长等特色,是传统腌腊肉制品中的精华。文章系统阐述了衡量干腌火腿质量的品质指标、品质形成机理及干腌火腿的研究热点,以期为干腌火腿的质量评定及进一步研究提供借鉴。     

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。     

干腌火腿工艺过程蛋白质与脂质分解氧化及其对风味的贡献

综述了西班牙、意大利、法国等干腌火腿工艺过程中蛋白质与脂质分解氧化及对干腌火腿风味形成的贡献,讨论了影响蛋白质与脂质分解及氧化的工艺因素及控制方法,旨在为我国金华火腿等的干腌火腿工艺现代化研究提供理论参考与方法指导。     

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。     

无硝干腌火腿中红色素形成机制研究进展

干腌火腿经过长时间腌制发酵成熟,富含生物活性物质,具有良好的感官特性。在传统干腌火腿加工过程中常添加硝盐（硝酸盐或亚硝酸盐）以获得稳定的色泽,然而,由亚硝酸盐与仲胺反应生成的亚硝胺具有致癌风险,已引起人们的广泛关注。研究发现,国外的著名干腌火腿如帕尔玛火腿,在腌制过程中不添加硝盐,其红色的主要贡献者被证实为Zn-原卟啉IX。本文综述了添加硝盐与未添加硝盐干腌火腿中红色素的研究进展,重点探讨Zn-原卟啉IX在无硝干腌火腿加工过程中的形成机制,以期为干腌火腿加工过程的色泽调控提供科学理论依据。     

云南干腌火腿加工工艺及其品质影响因素研究进展

云南干腌火腿是一种重要的传统发酵肉制品,以猪后腿为原料,经腌制、风干、发酵等加工而成。云南干腌火腿主要有宣威火腿、撒坝火腿、三川火腿、老窝火腿、诺邓火腿及鹤庆火腿等,本文对云南干腌火腿加工工艺及干腌火腿品质影响因素进行综述,从原料肉、腌制条件、色泽及风味等几方面做了详细讨论,旨在为干腌火腿品质改进提供一定的理论参考。     

我国干腌火腿生产技术现状及展望

干腌火腿属于自然发酵肉制品,制作原料都是采用猪后腿,其生产过程均在自然条件下进行。火腿制作需要多道工序,制作周期较长,根据产地和品质的不同,生产周期一般为1～2年左右。我国干腌火腿的制作已有千年历史,干腌火腿品种繁多、生产方法也千差万别。通过调查、研究干腌火腿传统生产技术和现代加工方法的特点,对比分析了我国干腌火腿生产过程中存在的问题,并展望了干腌火腿生产技术的发展趋势。     

干腌火腿中的滋味物质及其形成机制

本文综述了近年来国内外关于干腌火腿风味物质的研究资料,重点介绍了干腌火腿中的小分子多肽和游离氨基酸在火腿滋味形成的作用,并对这些风味物质的产生机制进行总结.     

Effects of temperature,relative humidity,and protective netting on Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae) infestation,fungal growth,and product quality of dry cured hams

Since methyl bromide is an ozone depleting substance, there is a need to find effective alternative methods to control mite infestations on dry cured hams. Therefore, the objective of this study was to determine the most effective relative humidity and/or temperature combination to minimize mite reproduction and mold growth on dry cured hams in untreated and food-grade ingredient infused nets. Food grade coating formulations of 1) xanthan gum and propylene glycol, and 2) carrageenan, propylene glycol alginate, and propylene glycol nets were infused into nets. Dry cured ham cubes and slices were wrapped with untreated and treated nets, inoculated with 20 large mixed-sex mites per cube or 50 large mixed-sex mites per slice, and then stored for 14 d at each temperature (24, 28, and 32 °C) and RH (55, 65, 75, and 85%) combination in an environmental chamber. Tyrophagus putrescentiae on ham slices in untreated nets were reduced from the initial inoculum level of 50 mites per ham slice when exposed to 85% r.h. at 24, 28, and 32 °C. Nets infused with xanthan gum and propylene glycol or carrageenan, propylene glycol alginate, and propylene glycol, completely inhibited mite reproduction at 85% r.h. In addition, the nets infused with carrageenan, propylene glycol alginate, and propylene glycol, controlled mite reproduction below the initial inoculum level on ham cubes and ham slices at all temperatures and relative humidities that were evaluated. Six to eight trained panelists rated the amount of mold on the ham slice surfaces on a 0–100% scale and both treated nets evaluated were effective at preventing mold growth on the ham slices.     

Use of nets treated with food grade coatings on controlling mold growth and mite infestation in dry-cured ham aging facilities

Dry-cured hams are frequently infested by mold and Tyrophagus putrescentiae in the aging facility during the 3 mo to 2-year aging period. Food grade coatings and these coating treated nets have been developed to control mold and mite growth on dry-cured hams to curtail the use of methyl bromide. Ham nets treated with food-grade coating of 1% propylene glycol alginate + 1% carrageenan + 40% propylene glycol were tested in a commercial research trial in 3 lots with approximately 100 hams in each lot, which also had approximately 100 control hams (untreated). Six of these hams were sent back to the research team. Three of these hams (already aged for 8 mo) were kept in a mite-infested simulated aging room for further evaluation of mold occurrence and mite population growth for another 6 mo. The other 3 hams from each lot of each treatment were tested by gas chromatography for propylene glycol residual. Mold evaluation indicated that the treatment hams reduced mold occurrence compared to the control hams, and there were no mite activities in any of these hams per inspection. In the mite-infested aging room, these coating-treated nets reduced mold and mite growth on whole hams (8–14-month-old). There was no difference in propylene glycol concentration between the control (0.072%) and net treated samples (0.053%). This concentration is 4 times less than 2%, the maximum acceptable concentration of this GRAS compound based on CFR 21,184.1666. Therefore, these hams met the legal requirements for commerce and were safe for human consumption and can be used to mitigate and help control mite infestations and mold growth of hams that are aged longer than 5 months.     

Use of nets treated with food-grade coatings on dry-cured ham to control Tyrophagus putrescentiae infestations without impacting sensory properties

Dry-cured hams may become infested with the ham mite Tyrophagus putrescentiae during aging. Food-grade coatings have been developed to control mite infestations as a potential alternative to replace methyl bromide, but dipping or spraying these coatings requires additional labor and processing steps. Nets composed of polyester, a polyester/cotton blend and cotton were infused with coatings that consisted of propylene glycol, and either propylene glycol alginate and carrageenan or xanthan gum. Results indicated that the polyester/cotton blend and cotton nets that contained propylene glycol were effective at controlling mite infestations in assays with ham cubes covered in nets. The polyester nets slowed mite growth but were not effective at controlling mite reproduction due to low absorbance of the coatings. Polyester/cotton blend nets treated with coatings on whole hams were not different from control hams with respect to flavor, texture and moistness. Mite infestation tests on whole hams indicated that coated nets with greater stitch densities were effective at controlling mite growth. Future research will include the optimization of coating formulations and scaled-up testing in dry-cured ham plants.     

Biology and integrated pest management of Tyrophagus putrescentiae (Schrank) infesting dry cured hams

The biology and physiology of Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae), also known as the ham, cheese or mold mite, is reviewed along with methods that have been evaluated for managing and controlling this pest. This review was conducted because the ham mite is an important target pest of the dry cured ham industry. Methyl bromide has been historically used to control mite infestations, but is now banned or being phased out of use in most countries because it is an ozone-depleting substance. Only commercially available stockpiles and quarantine and pre-shipment methyl bromide are available for use in countries that require such action. This review compares the effectiveness and feasibility of recently investigated methods to control mite infestations on dry cured ham and to discuss integrated pest management plans for ham mites. The review also proposes methods for conducting a prevention and monitoring-based integrated pest management program that relies on definitive mitigation such as fumigation only when mite numbers exceed a critical action threshold.     

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。     

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.     

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.     

Pig sire type and sex effects on carcass traits,meat quality and physicochemical and sensory characteristics of Serrano dry‐cured ham

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