干腌驴肉火腿加工过程中理化特性的动态变化

为了探究驴肉火腿加工过程中的品质变化及风味的形成规律,对加工过程中7个工艺点(原料期、腌制初期、腌制中期、腌制末期、发酵初期、发酵末期、成熟期)驴肉火腿的理化特性和氧化变质规律进行了研究,以期找到驴肉火腿最佳发酵时间。结果表明,在加工过程中,驴肉火腿pH比较稳定且处于微酸性环境中(6.2~6.6),各工艺点差异不显著(p>0.05);水分含量由72%先显著(p<0.05)下降后趋于平稳在35%,NaCl含量显著(p<0.05)上升在成熟期达到12.39%;TBA值先显著(p<0.05)上升至最大值0.385 mg/kg后缓慢下降最后趋于平稳在0.34 mg/kg且火腿未出现腐败现象,POV显著上升(p<0.05)成熟期达到5.26 meq/kg在国家标准范围内;TVB-N含量呈现稳定上升趋势,在成熟期含量达到85.76mg/100g且能表现出浓郁的特有香味;灰分含量先显著上升(p<0.05)后趋于平稳(p<0.05)。综上所述,驴肉火腿加工过程中理化和氧化特性的变化影响了火腿品质和最终风味的形成且发酵6个月时火腿风味最佳。

Variation of Physical and Chemical Properties during the Processing of Dry-cured Donkey Ham

In order to explore the quality variation and flavor formation of dry-cured donkey ham, the changes in physical and chemical properties of donkey ham with seven different processing stages were studied. The results showed that the pH of dry-cured donkey ham kept stable (6.2~6.6) during the whole processing (p>0.05). The moisture content significantly decreased first (p<0.05) and finally became stable at 35%. The NaCl content increased during processing and reached 12.39% in mature period. The POV and TBA increased significantly first and finally became stable (p<0.05). The TVB-N content kept stable and rose steadily, and peaked at 85.76 mg/100g in the mature period of ham. And the ash showed a significant upward trend (p<0.05) first and finally became stable (p<0.05). In summary, the changes of physical, chemical and oxidation properties in ham affect the formation of ham quality and the final flavor in the processing of dry-cured donkey, and the better flavor of the ham was after fermentation for 6 months.