摘要
传统干腌火腿的加工是为抑菌、防腐,以达到产品长期贮藏的目的。在加工过程中,脂肪和蛋白质发生适度水解,为挥发性风味化合物的形成提供了重要的前体物质。前体物质之间发生复杂的生物化学反应,形成许多种类挥发性风味化合物,赋予产品独特的风味品质。挥发性化合物的形成过程是一个复杂的生物化学反应过程,原料的品质、加工过程中的温度、相对湿度、加盐量以及微生物的作用均能够影响干腌火腿的风味品质。
The original aim of the traditional dry-curing ham was preservation process for times of scarcity. The proteolysis and lipolysis for volatile compounds were taken place by action of the enzyme systems in the processing course. The formation of volatile compounds contributing to the characteristic and typical flavor of dry-curing ham was complex biochemical reaction system which.was affected by the properties of raw ham as well as the process conditions such as temperature, relative humidity, water activity, salt content and microbiology etc.
出处
《农产品加工（下）》
2006年第1期4-7,10,共5页
Farm Products Processing
关键词
干腌火腿
肉制品
食用品质
工艺
dry-curing ham
edible meats
edible quality
influencing factors
