部分KCl替代NaCl对强化高温成熟工艺干腌火腿肌肉色泽形成的影响

doi:10.7506/spkx1002-6630-201717014

食品科学 ›› 2017, Vol. 38 ›› Issue (17): 77-84.doi: 10.7506/spkx1002-6630-201717014

部分KCl替代NaCl对强化高温成熟工艺干腌火腿肌肉色泽形成的影响

陈文彬，黎良浩，王健，戴照琪，徐幸莲，章建浩*

南京农业大学食品科技学院，国家肉品质量与安全控制工程技术研究中心，农业部畜产品加工与质量控制重点开放实验室，江苏省肉类生产与加工质量安全控制协同创新中心，江苏南京 210095

出版日期:2017-09-15 发布日期:2017-09-12
基金资助:
公益性行业（农业）科研专项（201303082-2）

Effect of Partial Replacement of NaCl with KCl Combined with High-Temperature Ripening on Color Formation in Dry-Cured Hams

CHEN Wenbin, LI Lianghao, WANG Jian, DAI Zhaoqi, XU Xinglian, ZHANG Jianhao*

Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control,Key Laboratory of Agricultural and Animal Products Processing and Quality Control, Ministry of Agriculture, National Central of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Online:2017-09-15 Published:2017-09-12

摘要/Abstract

摘要： 采用强化高温成熟现代工艺（36 ℃强化高温成熟45 d，用盐量6.5%，以火腿质量计）制作干腌火腿，分析加工过程中火腿半膜肌盐分含量、水分含量、pH值、色差值、肌红蛋白氧化状态、血红素类色素和锌卟啉（Zn-protoporphyrin，Zn-PP）Ⅸ含量，研究火腿色泽的形成及KCl替代NaCl对火腿加工过程中色泽变化的影响。结果表明：盐量30% KCl替代NaCl对干腌火腿产品理化特性、色差值及色素状态和含量没有显著影响（P＞0.05）；干腌火腿的独特色泽是由肌红蛋白的氧化状态、红色色素的含量及肌肉组织的状态共同形成的，火腿加工过程中氧合肌红蛋白（oxymyoglobin，OMb）和高铁肌红蛋白（metmyoglobin，MMb）相对含量分别上升约22.07%和25.21%，脱氧肌红蛋白（deoxymyolglobin，DMb）相对含量下降约47.27%，DMb与亮度L*值呈极显著正相关（P＜0.01），OMb、MMb与L*值呈极显著负相关（P＜0.01），并受OMb与MMb相对含量比值极显著影响（P＜0.01）。在较低范围内（0%～27.49%），MMb相对含量越高红绿度a*值越大，并且MMb的影响力大于OMb。血红素类色素和Zn-PP Ⅸ含量在火腿加工过程中都显著增加，约394%和5 296%，并与a*值和色饱和度C值呈极显著正相关关系（P＜0.01）。

关键词: 干腌火腿, KCl替代, 强化高温成熟, 色泽

Abstract: Dry-cured hams were produced by intensified high-temperature ripening at 36 ℃ for 45 days with 6.5% salt curing. Changes in the salt and moisture contents, pH, color, myoglobin oxidation, and haem pigments and Zn porphyrin Ⅸ (Zn-PP Ⅸ) of semimembranosus were examined during processing. Furthermore, the color formation of dry-cured hams was studied and the effect of NaCl replacement with KCl on the color change during processing was examined. The results showed that there was no significant difference (P > 0.05) in physicochemical indicators, color parameters, and the content and state of red pigments between the control and 30% NaCl substitution with KCl. The unique color of dry-cured hams was formed by a combination of the oxidation state of myoglobin, red pigments contents and the state of muscle tissue. The relative contents of oxymyoglobin (OMb) and metmyoglobin (MMb) increased by about 22.07% and 25.21%, but deoxymyoglobin (DMb) decreased about 47.27%. L* value was significantly positively correlated with the relative content of DMb (P < 0.01) and negatively with the relative contents of OMb and MMb (P < 0.01) and it was significantly affected by the ratio of OMb to MMb (P < 0.01). In the low range (0%–27.49%), the higher relative content of MMb could result in a bigger a* value, and MMb had a bigger impact on a* value than did OMb. The contents of haem pigments and Zn-PP IX increased by about 394% and 5 296% during the processing of dry-cured hams and were significantly positively correlated with a* and C values (P < 0.01).

Key words: dry-cured ham, partial replacement with KCl, high-temperature ripening, color

中图分类号:

TS201.1

陈文彬，黎良浩，王健，戴照琪，徐幸莲，章建浩. 部分KCl替代NaCl对强化高温成熟工艺干腌火腿肌肉色泽形成的影响[J]. 食品科学, 2017, 38(17): 77-84.

CHEN Wenbin, LI Lianghao, WANG Jian, DAI Zhaoqi, XU Xinglian, ZHANG Jianhao. Effect of Partial Replacement of NaCl with KCl Combined with High-Temperature Ripening on Color Formation in Dry-Cured Hams[J]. FOOD SCIENCE, 2017, 38(17): 77-84.

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部分KCl替代NaCl对强化高温成熟工艺干腌火腿肌肉色泽形成的影响

Effect of Partial Replacement of NaCl with KCl Combined with High-Temperature Ripening on Color Formation in Dry-Cured Hams

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