如皋火腿晾晒终点研究  

Study on the end point of solarization during processing of Rugao ham

作　　者：张新亮[1] 徐幸莲[1] 彭增起[1] 周光宏[1] 魏法山[1] 邢必亮[1] 

机构地区：[1]南京农业大学教育部肉品加工与质量控制重点实验室,江苏南京210095

出　　处：《食品工业科技》2008年第5期86-88,91,共4页Science and Technology of Food Industry

基　　金："十一五"支撑计划(2006BAD05A15);江苏省攻关项目(BE2006232)

摘　　要：以著名火腿工程师经验判断为依据,系统研究了如皋火腿晾晒工艺终点的各个客观指标,包括失重、基本化学成分、颜色和质构等,并以腌后(腌制结束后)的猪腿作为对照,得出了如皋火腿晾晒工艺终点的一系列客观指标:猪腿失重19.00%±1.09%;股二头肌处肉表面L*值36.31±2.27,a*值6.90±1.39,b*值7.42±1.01;股二头肌处皮面L*值58.00±0.91,a*值7.57±1.12,b*值18.17±1.60;股二头肌肉面硬度3031±460g,脆性4064±622g.s,皮面剪切力10.25±0.33kg。The various objective index including weight loss, basic chemical component, chromatism and physical index based on the experience of famous ham engineers were studied, with hams after curing as control. A series of index as objective index of the end point of solarization during processing of Rugao ham were obtained： weight loss 19.00% ± 1.09%; chromatism index on the surface of the place of biceps femoris were L＊ 36.31 ±2.27 ,a＊ 6.90 ± 1.39 and b ＊ 7.42 ± 1.01 ,while the surface of the skin L ＊ 58.00 ±0.91 ,a ＊ 7.57 ± 1.12 and b ＊ 18.17 ± 1.60; hardness and fracturability of the surface of biceps femoris were 3031 ± 460g and 4064 ± 622g · s, respectively; shear force of the surface of the skin was 10.25 ±0.33kg.

关 键 词：如皋火腿 晾晒终点 客观指标 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]