干腌火腿品级风味品质指标分析研究

食品科学 ›› 2005, Vol. 26 ›› Issue (9): 95-100.

干腌火腿品级风味品质指标分析研究

章建浩, 朱健辉, 王莉, 周光宏, 刘杨岷, 王利平

南京农业大学农畜产品加工与质量控制重点开放实验室，江南大学测试中心

出版日期:2005-09-15 发布日期:2011-09-20

Research on Grade Flavor Quality Index of Dry-cured Ham

ZHANG Jian-Hao, ZHU Jian-Hui, WANG Li, ZHOU Guang-Hong, LIU Yang-Min, WANG Li-Ping

1.Key Laboratory of Agricultural and Animal Products Processing and Quality Control, Ministry of Agriculture, Nanjing Agricultural University; 2.Analysis Center, Southern Yangtze University

Online:2005-09-15 Published:2011-09-20

摘要/Abstract

摘要： 本文分析金华火腿一、二品级后熟6个月样品的游离氨基酸(FAA)、氯化钠含量、水分含量和挥发性风味物质,研究确定了品级火腿的风味品质等级差别,结果表明:一、二品级火腿FAA总量分别为7.492%和4.865%(干样),差异显著,其中谷氨酸(Glu)、丙氨酸(Ala)、亮氨酸(Leu)、赖氨酸(Lys)4种金华火腿特征性滋味FAA一级比二级分别增加26%、24%、55%和107%;氯化钠含量偏高、水分含量偏低;一、二品级火腿肌肉和脂肪中分别检出77和80～82种挥发性物质,其中醛、羧酸、醇、酯四类为主要挥发性风味物质,火腿皮下脂肪的挥发性风味物质比肌肉更丰富;金华火腿传统工艺手工作坊方式和原始落后的生产条件是产生一、二品级甚至品外级火腿的主要原因,干腌火腿传统工艺的现代化和标准化是提高其风味品质的必要条件。

关键词: 干腌火腿, 品级, 风味品质, 游离氨基酸(FAA)

Abstract: Jinhua ham flavor quality grade differences were researched by analyzing Free-amino acid(FAA)、NaCl, water content and volatile flavor compounds in grade Jinhua ham. The result showed that FAA gross separately was 7.49% and 4.87% in first and two grade ham, and difference marked. Therein Glu, Ala, Leu, Lys in first-grade ham separately increased 26%, 24%,55% and 107% as compared with two-grade ham. NaCl content was higher and water content lower. 77 and 80～82 species in ham muscle and fat of volatile flavor compounds were checkout. Aldehydes, carboxylic acids, alcohols, esterswere were dominant volatile flavor compounds. Flavor compounds in subcutaneous fat was more abundance than in muscle. The manner of handcraft workshop and uncultured processing condition of traditional Jinhua ham mainly caused for produceing quality grade differences. The modernization and standardization for traditional processing of dry-cured ham is necessary condition for increasing flavor quality.

Key words: dry-cured ham, grade, flavor quality, free-amino acid(FAA)

章建浩, 朱健辉, 王莉, 周光宏, 刘杨岷, 王利平. 干腌火腿品级风味品质指标分析研究[J]. 食品科学, 2005, 26(9): 95-100.

ZHANG Jian-Hao, ZHU Jian-Hui, WANG Li, ZHOU Guang-Hong, LIU Yang-Min, WANG Li-Ping. Research on Grade Flavor Quality Index of Dry-cured Ham[J]. FOOD SCIENCE, 2005, 26(9): 95-100.

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