现代滚揉腌制工艺对低盐火腿风干成熟中品质变化的影响

本研究以猪后腿为原料,采用现代滚揉腌制及风干成熟工艺加工低盐火腿,并分析滚揉腌制对火腿半膜肌及股二头肌品质的影响。结果表明,现代滚揉腌制对火腿理化品质有显著的影响(p<0.05),具体表现为半膜肌中水分含量显著高于对照组(p<0.05),股二头肌中实验组水分含量显著低于对照组(p<0.05),食盐含量显著高于对照组(p<0.05),半膜肌和股二头肌中水分及盐分含量差异较小,在火腿风干成熟过程中,滚揉腌制对火腿色差L*、a*、b*变化趋势影响较小;与对照组相比,滚揉腌制能显著降低半膜肌和股二头肌的硬度(p<0.05),显著改善了火腿的质构特性。并且对半膜肌和股二头肌中游离脂肪酸重量、蛋白质水解指数及感官品质无显著影响(p>0.05)。因此,现代滚揉腌制能平衡火腿半膜肌及股二头肌的理化品质,促进产品的内外部位品质的稳定性。 

Effect of modern tumbling on quality characteristics of a salt substitute dry- cured ham

To verify the influence of tumbling on semimembranosus and biceps femoris of ham,cured with tumbling and dry- cured process procedure.Compared with the control,the treatment with modern tumbling had a significant influence( p < 0.05) on the quality of dry- cured ham,including higher water content( p < 0.05) in the semimembranosus,lower water content( p < 0.05) in the biceps femoris and higher salt content( p < 0.05) in ham.The tumbling procedure can reduce the discrepancy of water and salt content in the different part of ham.The trend of the value of L*,a*,b*was only a little affected by tumbling during the processing.Compare with the control,tumbling had a significant decreases effect on the hardness of ham,which implicated tumbling improved the characteristics of texture.And it had no significant differences( p > 0.05) effect on the amount of free fatty acids,the proteolysis index and the sensory quality of semimembranosus and biceps femoris.Since through the modern tumbling procedure can balance the physicochemical quality,and promot the stability of low- salt dry- cured ham between the internal and external.