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金华火腿特征风味物质研究进展 总被引:3,自引:1,他引:2
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。 相似文献
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以我国三大干腌火腿金华火腿、宣威火腿和如皋火腿三个不同年份或等级的火腿为研究对象,分别采用人工感官评价和电子鼻、电子舌智能感官技术分别对香气与滋味进行研究。人工感官评价结果显示,肉香味、腌制味和油脂香是三大火腿的特征香气,如皋和金华火腿中2年/优级和3年陈/特级的干腌火腿较于1级/1年陈具有更加浓郁的肉香,而1年陈/1级火腿的酸味更为明显。电子鼻和电子舌数据的主成分分析(Principal component analysis,PCA)结果表明,不同干腌火腿样品均能实现良好区分。1年陈/1级与2年/优级、3年陈/特级干腌火腿气味轮廓相差较远,金华火腿与宣威2、3年陈的火腿香气和滋味轮廓均比较接近。采用软独立建模分类法(Soft independent modeling class analogy,SIMCA)构建了干腌火腿的判别模型,以三个产地最优干腌火腿为标准样品的等级鉴别模型能够实现对其他年份干腌火腿的有效判别。说明不同年份的火腿风味变化呈现一定规律,可利用智能感官技术对火腿进行快速有效的等级鉴别。 相似文献
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本文应用正交实验的方法,结合Maillard反应生香原理,确定了生产金华火腿风味调味粉的基础配方.旨在为我国传统干腌火腿的更广泛应用提供一些理论参考和方法指导. 相似文献
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本文应用正交实验的方法,结合Maillard反应生香原理,确定了生产金华火腿风味调味粉的基础配方.旨在为我国传统干腌火腿的更广泛应用提供一些理论参考和方法指导. 相似文献
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The effect of storage on dry-cured ham quality was studied. Sixteen vacuum-packaged boneless dry-cured hams and sixteen vacuum-packaged dry-cured ham cuts were stored in darkness under refrigeration (4±2°C; 8 months) or freezing (-18±1°C; 24 months), respectively. Instrumental colour and texture, physico-chemical and biochemical parameters, sensory profile and consumer acceptability and purchase satisfaction were measured throughout storage. The overall quality of refrigerated boneless dry-cured hams and frozen dry-cured ham cuts showed only limited changes throughout long-term storage. Significant changes involved loss of odour and flavour, increased adhesiveness and modification of hardness, the Semimembranosus muscle became tender while Biceps femoris became harder, leading to a higher textural homogeneity. In agreement with those changes, the overall acceptability assessed by a trained panel decreased throughout storage, though this was significant regarding only frozen hams. However, consumer evaluation of acceptability, as well as satisfaction with hypothetical purchasing, did not vary significantly throughout storage. 相似文献
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This was a study of the influence of high-pressure conditions (200 and 400 MPa, 5 and 20 min, 7 degrees C) on microbiological quality and water-binding properties of vacuum-prepackaged sliced cooked ham and how this affects microbiological changes during chilled storage (2 degrees C). Pressurization caused a degree of microbiological inactivation, which increased with pressure level and processing time. Pressurization at 400 MPa significantly reduced the total viable count and lactic acid bacteria to the extent that after 20 min no Enterobacteriaceae, Baird Parker flora, or Brochothrix thermosphacta were detected throughout any of the chilled storage periods studied. In general, gram-positive flora was more resistant to pressure than gram-negative flora. The fact that high pressure (400 MPa) causes considerable inactivation of microorganisms could be used to prolong the shelf life of vacuum-prepackaged sliced cooked ham. 相似文献
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《Food research international (Ottawa, Ont.)》1999,32(6):389-394
Hydrocarbons produced by γ-radiation of pork, bacon and ham were analyzed to determine how irradiation affects the production of the hydrocarbons and whether the hydrocarbons can be used for identifying post-irradiation of pork, bacon and ham. Hydrocarbons were determined by a sequential procedure of lipid extraction by hexane, Florisil column chromatography and gas chromatography. Hydrocarbons C17:1, C16:2, C17:2 and C16:3 were detected in pork, bacon and ham irradiated at 0.5 kGy or higher, but not in non-irradiated ones except C17:1. The detection levels in all the irradiated samples were in the order of C16:2, C17:1, C17:2 and C16:3 from the highest to the lowest. 相似文献
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Chiara Dall’Asta Gianni Galaverna Terenzio Bertuzzi Alessandra Moseriti Amedeo Pietri Arnaldo Dossena Rosangela Marchelli 《Food chemistry》2010
Pork meat-derived products can contribute to the overall ochratoxin A intake, either by carry-over effect, or by environmental mould population cross-contamination. In order to assess the role of these different contamination routes, a study was carried out with pigs challenged orally with OTA contaminated feed at subchronical level. After slaughtering, thighs and minced meat from control and treated groups were transformed into dry-cured hams and salami, respectively, which were analysed for OTA determination after ripening. From collected data, the carry-over in muscle was generally low, whereas a significant contribution to the OTA contamination in dry-cured hams was due to toxinogenic mould population growing on their surface during ripening. Finally, a survey of different types of dry-cured ham (n = 110), from the Italian market, was performed, showing the occurrence of OTA on the surface portion in 84 out of 110 samples with a median value of 0.53 μg/kg and in the inner core in 32 out of 110 samples with a median value lower than 0.1 μg/kg. 相似文献
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《Meat science》2008,78(4):608-615
Instrumental, chemical and sensory parameters of cooked pork ham were evaluated. Principal component analysis was carried out on the basis of the instrumental variables related to colour and texture. The four PCs account for almost 94% of the total variance in the data set. The PCA only separated 3 hams with a1 > 10. Hardness was correlated with non-collagen muscle protein (P ⩽ 0.01), gumminess (P ⩽ 0.01) and ash (P ⩽ 0.05). Sensory evaluated tenderness showed positive significant correlation with L1 (P ⩽ 0.01). The most important colour parameter seems to be a1, which was negatively correlated with sensory evaluated parameter colour (P ⩽ 0.01). The PCA performed on all parameters (sensory, chemical and textural) discriminated two groups of hams differing in non-collagen muscle protein content and hardness. 相似文献