摘要
为比较不同产地干腌火腿的理化特性和营养品质,对5种火腿(金华火腿、宣威火腿、如皋火腿、光控低盐火腿和伊比利亚火腿)的含水量、含盐量、pH值、色泽、质构特性、蛋白质含量、氨基酸含量、脂肪含量、气味进行比较分析.结果表明,在5种火腿中,宣威火腿的含水量和b*值最高,如皋火腿的含盐量最高,光控低盐火腿的L*值最高.在质构特性中,金华火腿的硬度最大(P<0.05),如皋火腿的弹性和咀嚼性最大(P<0.05),伊比利亚火腿的黏聚性和回复性最大(P<0.05).在营养品质中,光控低盐火腿的蛋白质含量和氨基酸含量最高(P<0.05),伊比利亚火腿的脂肪含量最高(P<0.05).利用电子鼻对5种火腿的气味进行分析发现,光控低盐火腿和伊比利亚火腿的挥发性风味相似,其余火腿的挥发性风味有较大差异.该研究结果可为火腿的品质评定、工艺改进和标准化提供一定的理论依据.
Abstract
In order to compare the physicochemical characteristics and nutritional quality of dry-cured ham from different places of origin,the water content,salt content,pH value,color,texture characteristics,protein content,amino acid content,fat content and flavor of five types of ham (Jinhua ham,Xuanwei ham,Rugao ham,light-controlled low-salt ham and Iberian ham) are compared and analyzed. The results show that the water content and b* value of Xuanwei ham are the highest,the salt content of Rugao ham is the highest,and the L* value of light-controlled low-salt ham is the highest. In terms of texture characteristics,Jinhua ham has the highest hardness (P<0.05),Rugao ham has the highest elasticity and chewiness (P<0.05),and Iberian ham has the highest cohesiveness and resilience (P<0.05). In terms of nutritional quality,the protein content and amino acid content of light-controlled low-salt ham are the highest (P<0.05),and the fat content of Iberian ham is the highest (P<0.05). Electronic nose is used to analyze the flavor of five types of ham,and it is found that the volatile flavor of light-controlled low-salt ham and Iberian ham is similar,but the volatile flavor of other types of ham is different. The results can provide a certain theoretical basis for quality evaluation,process improvement and standardization of ham.
维普
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