关键词: 牛肉盐水火腿, 滚揉腌制, 质构, 微观结构, 出品率

Abstract: In this experiment, the effect of different tumbling treatments (atmospheric tumbling, pulsating vacuum tumbling, vacuum tumbling) on the quality of beef brined ham made from beef knuckle were evaluated using that without tumbling as the control. The yield, texture, sensory evaluation, color, water content, water activity, pH, cooking loss rate, brine absorption rate, moisture mobility, microstructure and protein secondary structure relative content of ham were measured. The results showed that the yield of beef brined ham using vacuum tumbling was 122.40%, which was 11.85% higher than the control group. Its water-holing capacity, texture and microstructure were improved, and its sensory score was the highest. The secondary structure of proteins changed from a disordered (random coil) to an ordered state (alpha-helix). The gel network structure was more stable and the product had better texture characteristics. In conclusion, vacuum tumbling is more suitable for the procevb r ing of beef brined ham. This study provides a theoretical basis and reference for choosing a suitable tumbling technology to ensure the quality of beef brined ham and for its industrial production.

Key words: beef brined ham, tumbling, texture, microstructure, yield