摘要
为探索金华火腿上的霉菌与火腿质量和色香味形成的关系,我们首先研究了火腿上的霉菌种类、分布和生长规律,并又通过五个方面的试验,证明这些霉菌与火腿质量和色香味的形成没有直接关系.同时又通过火腿上的霉菌与污染腐败细菌之关系的研究,发现许多霉菌都有抑制腐败细菌生长作用,由于有了这种抑菌作用,才使火腿在漫长的加工过程中不会腐败变质,因而才有可能保证火腿的质量和色香味的形成.本研究结果将为目前这种生产周期长、产量低、对人类又有污染霉菌之害的传统生产工艺的改革提供科学依据,
In order to ascertain the bearing of mould on the qualty of Jinhua Ham, we first made a study of the kinds, distribution and laws of development of the m-ould growing on the ham. then through experiments in five aspects, it was confirmed that these kinds of mould had no direct bearing on the quality of the ham and the formation of its colour , flavour and taste. through further researches on the relationship between the ham mould and the decayed bacteria , we discovered that many kinds of mo uld had the function of controlling the growth of the decayed abacteria, so as to prevent the ham in the long course of processing from de~ cay and deterioration. thus the quality of ham and the formation of its colour , flavour and taste could be quaranteed. This evidenced that the mould on the h-am had an indirect bearing on the quality of ham, the result of our researchecprovides a scientific basis for the improvement and reform of the traditional technique of the ham manufacture , whichusually takes a long
eriod of time and yields poorly , with a possible harm, of mould to the health of people.
出处
《肉类研究》
1992年第2期10-16,21,共8页
Meat Research
