作　　者： (陈文彬）; (黎良浩）; (王健）; (戴照琪）; (徐幸莲）; (章建浩）;

机构地区： 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　　处： 《食品科学》 2017年第17期77-84,共8页

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、p H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Na Cl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Na Cl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-PPⅨ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)。 Dry-cured hams were produced by intensified high-temperature ripening at36℃for45days with6.5%salt curing.Changes in the salt and moisture contents,pH,color,myoglobin oxidation,and haem pigments and Zn porphyrinⅨ(Zn-PPⅨ)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 and30%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 about22.07%and25.21%,but deoxymyoglobin(DMb)decreased about47.27%.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 about394%and5296%during the processing of dry-cured hams and were significantly positively correlated with a*and C values(P<0.01).

关 键 词： 干腌火腿 替代 强化高温成熟 色泽