摘要
研究大河乌猪火腿腌制期(7、10、13、15、18、21、24d)、平衡期(30、45、60d)和发酵期(90、150、210、270、450d)的感官、理化指标变化。结果表明:腌制18d时,内层食盐含量为1%,继续腌制食盐含量变化不大;平衡60d时,火腿总体水分含量约为56%,内外层及混合样趋于平衡;随着加工期的延长,大河乌猪火腿的风味质量逐渐增加,加工450d时呈现浓郁香味,并有一定的回甜香味,火腿切面呈玫瑰红色,脂肪呈白色,有光泽,组织状态致密结实,食盐和水分含量分别为10.05%、44.94%;各项理化指标在腌制期变化平缓,火腿内层和混合样的食盐含量在进入平衡期和发酵期后呈现较快增长的趋势,而外层则较平稳,水分含量和水分活度则在腌制前期以及平衡期和发酵期下降较快,腌制后期变化缓慢,火腿的失重在平衡期和发酵期呈现明显增加的趋势。大河乌猪火腿色香味形俱佳,各项指标均符合国家标准。
The change of sensory and physical and chemical indexes of dahewu pig ham during curing period(7, 10, 13, 15, 18, 21, 24 d), balance period(30, 45, 60 d) and fermentation period(90, 150, 210, 270, 450 d) were studied. The results showed that when it was cured for 18 d, the content of salt in the inner layer was 1%, and the content of salt changed little if it was cured unceasingly. When it was balanced for 60 d, the total moisture content of the ham was about 56%, and the inner and outer layers and the mixed sample tended to balance. With the extension of the processing period, the flavor quality of dahewu pig ham gradually increased. When it was processed for 450 d, the flavor was rich, and it had a certain sweet flavor, and the cut surface of the ham was rose color, and the fat was white, and it had luster, and the tissue state was dense and firm, and the salt and water content were 10.05% and 44.94% respectively. The physical and chemical indexes changed gently during the curing period. The salt content of the inner layer of ham and the mixed sample showed the trend of rapid growth after entering the balance period and the fermentation period, and the outer layer was smooth. The moisture content and water activity decreased rapidly in the pre-cured period and the balance period and fermentation period, and it changed slowly in the post-cured period. The weight loss of ham showed the trend of significant increase in the balance period and fermentation period. Dahewu pig ham had a good color, flavor, taste and shape, and all indexes were in line with national standards.
作者
朱静静
张乔
吕志华
李太平
黄艾祥
ZHU Jingjing;ZHANG Qiao;LU Zhihua;LI Taiping;HUANG Aixiang
出处
《肉类工业》
2019年第2期21-24,共4页
Meat Industry
基金
云南省重点新产品开发专项科技项目(2015BB020)
云南省专家基层科研工作站研发项目[云人社发(2017)38号]
云岭产业技术领军人才[云发改人事(2014)1782号]
关键词
大河乌猪火腿
感官
理化
变化趋势
dahewu pig ham
sensory
physical and chemical
change trend
