外源酶调控火腿片成熟技术研究  

Research on Producing Sliced Ham by Modulating the Exogenous Enzyme Activity

作　　者：甘春生[1] 郇延军[1] 邵利君[1] 李艳[1] 李培红[1] 

机构地区：[1]江南大学食品学院

出　　处：《食品与发酵工业》2010年第9期155-160,共6页Food and Fermentation Industries

基　　金：国家自然科学基金项目(20846001)

摘　　要：在猪后腿肉的腌制过程中,通过注射添加外源蛋白酶和脂肪酶促进成熟过程,生产具有金华火腿风味的火腿片,考察了外源酶对火腿片成熟相关指标的影响。通过正交试验筛选得到了酶作用的最佳条件:蛋白酶添加量为0.8%,食盐添加量6%,脂肪酶添加量0.8%,酶作用时间48h。该样品28℃发酵40d后氨基酸态氮含量(AN)由原料肉的161.28mg/100g上升到发酵结束的425.12mg/100g,非蛋白氮(NPN)含量达到1280mg/100g,均显著高于未加酶组。通过风味成分的测定结合感官评定,除了火腿风味强度稍弱外,该火腿片产品具备了金华火腿的主要风味特征,整体可接受性良好。In this paper, we produced sliced ham with the flavor of Jinhua Ham by injected exogenous protease and lipase into cured pig meat during preservation period to promote the process of mature. Then we researched the influences of the injected substances to the physical and chemical index of the sliced ham. An orthogonal test was designed and the results indicated that the optimum condition was： the dose of neutral proteases 0.8% , salt 6% , neutral lipase 0.8% and hydrolysable time 48 hours. In the samples fermented at 28℃ for40 days we found that the content of amino nitrogen （AN） can increase from 161.28mg/100g at the beginning to 425.12mg/100g at the end of the fermentation, and the non -protein nitrogen （NPN） content can reach 1280mg,/100g, both are significantly higher than that of the blank group. Comparison between sliced ham and Jinhua Ham based on flavor composition analysis and sensory evaluation led to the conclusion that sliced ham has the unique flavors of Jinhua Ham, although the aroma is a little weak, and the overall acceptance rate is quite good.

关 键 词：蛋白酶 脂肪酶 火腿 风味 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]