摘要
为研究宣恩火腿加工过程中理化特性的变化规律,以宣恩火腿加工过程中原料(鲜腿)、腌制期、发酵初期、发酵中期、发酵末期、成品6个工艺点的火腿为原料,检测其股二头肌中水分、灰分、pH值、总氮、水溶性氮、非蛋白氮等指标变化情况,并对其游离氨基酸的组成和含量分析以及呈味肽的电子舌评价。结果表明:在宣恩火腿加工过程中,股二头肌的水分含量持续下降,灰分含量持续上升,而pH值则一直较稳定;总氮含量先下降再上升;水溶性氮含量先上升,从发酵末期开始稍有下降;非蛋白氮含量先持续升高,从发酵中期开始下降;呈味氨基酸在腌制期和发酵中/后期大量生成;火腿的酸味、苦味、涩味总体上不断减小,而鲜味、浓厚味和咸味这些较好的风味不断增加。
The aim of this work was to study physicochemical changes of Xuan＇en ham at six different stages of processing. Accordingly, the contents of water, ash, total nitrogen, water soluble nitrogen, non-protein nitrogen, pH and free fatty acid composition in biceps femoris muscle were measured and flavor peptides were evaluated using an electronic nose. The results showed that during Xuan＇en ham processing, water content decreased continually and ash content kept increasing; however, pH remained stable. Total nitrogen content decreased at first and then increased, whereas water-soluble nitrogen content increased initially and then began to decline slightly at the late stage of fermentation. Additionally, non-protein nitrogen content continued to rise at first and then began to decline at the medium stage of fermentation. Flavor amino acids were significantly generated during salting and at the mid to late stages of fermentation. The good tastes umami, richness and saltiness were constantly enhanced during the processing of Xuan＇en ham, while sourness, bitterness and astringency showed the opposite trend.
出处
《肉类研究》
北大核心
2017年第2期11-15,共5页
Meat Research
基金
湖北省自然科学基金面上项目(2014CFB886)
关键词
宣恩火腿
股二头肌
理化指标
Xuan＇en ham
bicepsfemoris
physicochemical properties
