低钠干腌肉制品研究进展

干腌肉制品是传统肉制品的代表,因其独特的风味深受广大消费者喜爱。但传统干腌肉制品含钠量较高。大量医学研究表明氯化钠摄入过多对人体健康有不良影响。本文讨论了氯化钠对干腌肉制品的品质及风味的影响,概述了国内外低钠发酵香肠、咸肉、干腌火腿的研究动态,并对低钠干腌肉制品的低钠化、分割化、熟食化的多元化发展作出展望。     

Thermal Inactivation of Escherichia coli O157:H7 in Cooked Turkey Products

Survival of Escherichia coli O157:H7 when heated in commercial-type turkey products was determined. Thermal death times (TDT) were determined at 52–60°C in ground turkey with no additives, 3% fat; ground turkey with no additives, 11% fat; turkey ham batter, 11% fat; turkey frank batter, 17% fat; and turkey sausage batter, 31% fat. Mean D₅₂-values ranged from 44.9 to 116 min; D₅₅-values from 6.63 to 39.4 min; D₅₇-values from 2.20 to 11.7 min; D₆₀-values from 0.68 to 5.86 min. At all temperatures, survival of E. coli O157:H7 was greater in formulated products than in turkey meat with no additives. Greatest survival occurred in the turkey frank batter. Using our z-value data, times to provide a 5 D kill of E. coli O157:H7 in turkey franks cooked at 60°C, 65.6°C, or 71°C would be 26, 3.1, or 0.37 min, respectively.     

宣威火腿中微生物优势菌群的研究

本文主要介绍了国内外学者对著名干腌火腿中微生物的研究,特别介绍了宣威火腿中优势微生物的研究,旨在引起广大科技研究者对宣威火腿的重视,为宣威火腿的发展营造一个更为广阔的空间。     

金华火腿加工过程中肌肉肌内脂的水解变化研究

研究了金华火腿股二头肌 (bicepsfemoris)肌内脂肪在加工过程中不同时期的水解变化情况。肌内脂使用氯仿 甲醇溶液提取 ,采用固相萃取法将中性脂 (主要为甘油脂 )、游离脂肪酸和磷脂分离 ,用毛细管气相色谱分别分析甘油脂、游离脂肪酸和磷脂脂肪酸的种类与比例。通过比较不同时期样品的色谱结果 ,发现在金华火腿原料中磷脂脂肪酸的不饱和脂肪酸百分含量较高 ,尤其是多不饱和脂肪酸的含量高达 4 9 2 2 %。且在金华火腿成熟过程中 ,磷脂水解作用显著 ,而甘油脂脂肪酸百分比例比较稳定 ,说明甘油脂水解作用相对较弱。     

西式烟熏火腿生产过程中质量检测分析

通过对XY公司西式烟熏火腿生产线上的工序点、设备、工器具、无菌间空气、原料、半成品、成品的微生物污染状况的检验和原辅料、成品的金属杂质情况的检测,成品的理化卫生指标的检测,为西式烟熏火腿生产线上关键控制点确定和HACCP计划建立提供了依据。     

Thermal and photochemical degradation of myoglobin pigments in relation to colour stability of sliced dry-cured Parma ham and sliced dry-cured ham produced with nitrite salt

Lipophilic and hydrophilic extracts of the red pigments from Parma ham and nitrosylated pigment of dry-cured ham produced with nitrite salt were prepared with acetone/water (75/25 v/v %) solution and aqueous phosphate buffer, respectively. The spectral characteristics differed for both the lipophilic and the hydrophilic Parma ham pigment compared with the dry-cured ham produced with nitrite salt. The red lipophilic pigment(s) extractable from Parma ham was(were) found to be very stable towards thermal degradation in acetone/water (75/25 v/v %) solution for temperatures up to 70 °C in contrast to the lipophilic pigment(s) extractable from dry-cured ham produced with nitrite salt, which was(were) found to have an energy of activation of 99 kJ/mol for thermal degradation. In contrast, quantum yields for photodegradation of the lipophilic ham pigments exposed to 366 nm (420 nm) monochromatic light were larger for Parma ham than for nitrite-cured ham [1.6×10^–5 (6.9×10^–6) versus 1.6×10^–6 (2×10^–6) mol einstein^–1] as determined for acetone/water (75/25 v/v %) solution. In agreement with these findings for the extracted lipophilic pigments, sliced Parma ham showed better colour stability than sliced dry-cured ham produced with nitrite salt, when stored in the dark at low oxygen concentration, in contrast to a faster initial discolouration for Parma ham when exposed to light, as shown for chilled storage for 35 days under retail conditions for the two products each packed at two oxygen levels (0.4 and 21%).     

Relationships of genotype and slaughter time with the appearance and texture of dry-cured hams

The influence of genetics and slaughter time on the sensory characteristics of dry-cured hams was studied. To this end, 341 dry-cured hams, selected from 1257 pigs from five different crosses, including Duroc, Landrace and Large White, in five slaughters distributed over a year (namely, December 2000, March, April, July and November 2001) were sensorially evaluated according to the ISO 8586-2:1994. The sensory parameters assessed were pastiness, softness, colour, ring colour, crusting and marbling. Analysis of the results revealed that both the genetics and slaughter time had a significant effect on the dry-cured ham quality. Thus, warmest months provide dry-cured hams of the highest quality, but with a higher incidence of crusting. Dry-cured hams with the best sensory evaluation for texture and colour were from crossbreed A [(LR × LW) × DU]; while crossbreed D [(LR × LW × DU) × DU] provided the highest percentage of faulty dry-cured hams, except for incidence of crusting. Other parameters, such as the ham weight, relationship between salting days and ham weight, pH before salting and total weight loss, also influenced the properties of the end-product.     

Dry-cured ham quality and acceptability as affected by the preservation system used for retail sale

Dry-cured ham cuts and slices were stored at 4 ± 2 °C for 8 months under vacuum and modified atmosphere (20% CO₂ + 80% N₂), respectively. Instrumental colour and texture, pH, non-protein nitrogen, total volatile basic nitrogen, acidity, lipid oxidation, sensory profile and consumer acceptability and purchase satisfaction were measured throughout storage. The overall quality of vacuum-packaged dry-cured ham cuts showed limited changes. Significant changes of sensory attributes involved only loss of flavour. The overall acceptability assessed by both trained and consumer panels did not decrease significantly throughout storage and the willingness to purchase remained above 50%. Conversely, modified-atmosphere-packaged ham slices had intense and extensive changes affecting sensory quality, particularly in visual appearance, flavour loss, off-flavour formation, saltiness and rancidity. Some of these changes were related to oxidation caused by low pH due to the presence of carbon dioxide in the protective atmosphere. Acceptability was significantly lower from the 4th month of storage and willingness to purchase fell below 50% at the same time.