摘要
为了提高西式低温火腿品质,改善贮藏特性,降低对人体健康安全风险,以猪肉为原料,采用高阻隔尼龙肠衣灌装,低温长时水浴加热及快速冷却法制备新型低温水煮火腿,研究关键加工工艺对西式低温火腿质地特性、贮藏期微生物生长繁殖的影响。结果表明:在不添加防腐剂和包装后杀菌的条件下,采用西式低温水煮火腿加工工艺制备的火腿样品能够在0~4℃的贮存条件下达到45d的货架期。与传统的西式低温烟熏火腿相比,具有更好的质地特性和感官品质,此外该工艺还能有效降低苯并(a)芘含量。
In order to improve the quality of western style low temperature ham, ameliorate storage characteristics, reduce the risk of human health and safety. Pork was taken as the raw material, high barrier nylon casing was adopted to fill, low temperature -long time water bath heating and fast cooling method were adopted to make new type low temperature - water boiling ham. The effect of key processing technology on textural properties and microbial growth and reproduction of western style low temperature ham during storage was studied. The results showed that under the conditions of adding no preservatives and packing after sterilization, processing technology of western style low temperature - water boiling ham was adopted to make ham sample and the shelf life could reach 45 d at storage condition 0 - 4℃. Compared with traditional western style low temperature smoked ham, it had better textural properties and sensory quality. In addition, the content of benzoapyrene was effectively reduced under this technology.
作者
孙链
徐宝才
周辉
祝义亮
SUN Lian XU Baocai ZHOU Hui ZHU Yiliang
出处
《肉类工业》
2017年第8期1-7,共7页
Meat Industry
关键词
低温水煮火腿
加工工艺
质构
水浴加热
感官品质
low temperature -water boiling ham
processing technology
texture
water bath heating
sensory quality
