Position: Home > Articles > Changes in Physical and Chemical Properties during Processing of Yunnan Sanchuan Ham
MEAT RESEARCH
2017,31
(11)
1-6
云南三川火腿加工过程中的理化性质变化
作 者：
李泽众;陈红;李世俊;付晓萍;薛桥丽;黄启超;胡永金
单 位：
云南农业大学食品科学技术学院;云南农业大学图书馆
关键词：
三川火腿;理化性质;加工过程
摘 要：
在三川火腿腌制期(0~20 d)、风干期(21~80 d)和成熟期(81~320 d)3个阶段分别取样,研究其成熟过程中NaCl含量、水分含量、pH值、亚硝酸盐含量、色差(亮度值(L~*)、红度值(a~*)和黄度值(b~*))及游离氨基酸含量的变化规律。结果表明:加工0~320 d,三川火腿的NaCl含量持续增加,由0.17%增至4.93%,水分含量不断减少,由74.45%降至44.27%;加工0~20 d,pH值先降低后升高,之后再降低,加工20 d时火腿的pH值为6.11,风干期和成熟期的pH值逐渐增加,加工第320天时的pH值为6.65;加工0~320 d,亚硝酸盐含量从0.39 mg/kg降至0.14 mg/kg,低于国家一级火腿的亚硝酸盐含量标准(≤20 mg/kg);腌制期火腿的ΔL~*和Δb~*均差异不显著(P>0.05),风干期和成熟期火腿的ΔL~*、Δb~*和Δa~*均差异不显著(P>0.05);加工0~290 d时,必需氨基酸总量由(33.50±9.33)mg/100 g增加至(2 223.70±214.12)mg/100 g,呈味氨基酸总量由(59.88±11.70)mg/100 g增加至(2 069.01±179.12)mg/100 g,游离氨基酸总量由(355.18±44.05)mg/100 g增至(4 973.06±442.60)mg/100 g,组氨酸是火腿加工过程中含量最高的游离氨基酸。
译 名：
Changes in Physical and Chemical Properties during Processing of Yunnan Sanchuan Ham
作 者：
LI Zezhong;CHEN Hong;LI Shijun;FU Xiaoping;XUE Qiaoli;HUANG Qichao;HU Yongjin;College of Food Science and Technology, Yunnan Agricultural University;Library of Yunnan Agricultural University;
关键词：
Sanchuan ham;;physicochemical properties;;processing
摘 要：
Yunnan Sanchuan ham was sampled at three stages of processing, including salting(0–20 d), air drying(21–80 d) and ripening(81–320 d) to determine the changes in NaCl content, moisture content, pH value, nitrite content, color(brightness value(L~*), redness value(a~*) and yellowess value(b~*)) and free amine acid contents. The results showed that NaCl content continuously increased from 0.17% to 4.93% and moisture content decreased from 74.45% to 44.27% during the entire period(320 d). pH decreased firstly, then increased and finally decreased again to 6.11 at the salting stage, but it gradually increased at the drying and ripening stages reaching a final value of 6.65. Sodium nitrite content decreased from 0.39 to 0.14 mg/kg during the 320-day perisod, far less than the national standard limit for best quality ham(≤ 20 mg/kg). ΔL~* and Δb~* did not significantly change(P > 0.05) at the salting stage, nor did these together with Δb~* at the drying and ripening stages. The contents of total essential amino acids, total flavor amino acids and total free amino acids increased from(33.50 ± 9.33) to(2 223.70 ± 214.12) mg/100 g and from(59.88 ± 11.70) to(2 069.01 ± 179.12) mg/100 g, and from(355.18 ± 44.05) to(4 973.06 ± 442.6) mg/100 g, respectively from 0 to 290 d. Histamine was the predominant free amino acid in Yunnan Sanchuan ham.
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