传统工艺和现代工艺火腿品质的比较研究

选取最具代表性的四种不同工艺制作的火腿为研究对象,参照火腿的国家标准,分别进行感官评价、理化指标检测和模拟感官的电子舌测定。感官结果表明:现代工艺火腿在外观、色泽上与传统工艺火腿一致,但肉质柔软,风味不及传统工艺火腿。兰溪水阁、金年传统工艺、帕尔玛工艺、金年现代工艺肌肉中氨基酸干基含量分别为55.85%、55.99%、51.96%和49.52%;过氧化值含量分别为0.022、0.019、0.010和0.013g/100g,三甲胺氮含量分别为0.24、0.13、0.14、0.14mg/100g,结合电子舌对各组样品风味进行分析,结果表明:现代加工工艺火腿滋味不及传统工艺火腿鲜香,但在控制火腿卫生质量指标方面有优势。 

Study on the quality comparison of hams made by traditional technology and modern technology

Four types of hams produced by different technologies were studied in sensual evaluation, physical and chemical indicators, and the test by electronic tongue. The tests were refer to the national standard. The result of sensory evaluation showed that compare to the traditional ham, the modern ham are the same in outlook and color, but the texture was softer, and not taste as good as the traditional ham. The amino acid content (dry) of the hams from the following four producers, Lanxishuige traditional process, Jinnian traditional process, Parma Ham process, Jinnian modern process were 55.85%, 55.99%, 51.96% and 49.52%. The oxygen over standards were 0.022, 0.019, 0.010 and 0.013g/100 g, the trimethylamine nitrogen content were 0.24, 0.13, 0.14 and 0.14mg/100 g.The electronic tongue was used to analysis flavor of the ham. The result of showed that the ham produced with modern technology tastes not as good as the traditional ones, but the modern technology had an advantage in controlling ham hygienic quality index.