干腌火腿质量与安全控制研究进展  

Prospect of study on quality and safety controls of dry-cured ham

作　　者：励建荣[1] 徐欢[1] 

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310035

出　　处：《中国调味品》2008年第9期20-24,共5页China Condiment

基　　金：浙江省重大科技攻关"低温肉制品与传统肉制品开发及产业化示范"项目(2006C12081)

摘　　要：干腌火腿是传统腌腊肉制品。文章通过对干腌火腿以及其它腌腊肉制品传统加工工艺较为系统的分析,介绍了影响干腌火腿质量的因素,干腌火腿加工过程中质量安全方面存在的如含盐量高、苦味和脂肪氧化等缺陷,并结合国内外相关技术提出了解决这些问题的可行措施。Dry-cured ham is a kind of traditional cured meat products. Systematical analyses are conducted on the processing of dry-cured ham and other cured meat products. Some factors which influence the quality of dry-cured ham, the main quality and safety defects during ham processing, such as having high salt content, bitterness, lipid oxidation and so on were reviewed in this article. Several measures combining with relative technologies at home and abroad to resolve these problems were orovided eventually.

关 键 词：干腌火腿 质量 安全控制 研究 

分 类 号：TS207.7[轻工技术与工程—食品科学]