摘要
采用现代化工艺加工金华火腿,研究了不同原料腿加工过程中的失重变化规律。结果表明,随着加工进程的不断进行,火腿失重率总体呈现上升趋势。各加工时期前期失水速度快,后期较慢;皮下脂肪较厚的原料腿在加工前期易于脱水;重量较大的腿不易脱水失重。到第一成熟期间各处理火腿的总失重率均达到24%的临界点,在后续的熟化过程中,不用考虑失重对火腿的影响,只需考虑风味的形成。
Jinhua ham was processed by modem technology and effects of green ham type on changes of weight loss during processing were studied. The results showed that weight loss of the ham displays regular ascending along processing. Weight loss drops quickly in earlier period, and the drop tendency slows down in later period during all processing stages. The thick subcutaneous fat layer of green ham easily dehydrates, while weight loss of heavy weight green ham is low. During the first aging stage, weight losses of all the green hams reach 24%, which is the critical point of weight loss. The formation of flavor should be taken into account without consideration of effects of weight loss on ham during the later aging stage.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第8期145-150,共6页
Food Science
基金
“十一五”国家科技支撑计划项目(2006BAD05A03)
国家博士后一等基金项目(20060390295)
关键词
金华火腿
失重
现代化工艺
Jinhua ham
weight loss
modem technology
