金华火腿烹调前后风味的变化  

Changes of the Flavor in Jinhua Ham Before and After Cooking

作　　者：党亚丽[1] 张中建[1] 闫小伟[1] 吴学谦[1] 

机构地区：[1]浙江省医学科学院保健食品研究所,杭州310013

出　　处：《中国食品学报》2012年第12期180-184,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省自然科学基金项目(No.Y3100320);国家自然科学基金项目(No.31101344);浙江省科技厅(No.2011F20014;2012F10020)资助

摘　　要：将电子鼻测定结果与感官分析相结合,分析金华火腿3种传统烹调方式:蒸1h(B1)、2h(B2)和3h(B3);煮1h(C1)、2h(C2)和3h(C3)及煮1h(S1)、2h(S2)和3h(S3)火腿汤的风味轮廓和风味物质的变化,研究烹调前、后火腿风味的变化情况。电子鼻测定结果表明:不同的加工方式、加工时间对金华火腿的挥发性风味有显著影响,蒸1h、煮1h的火腿和煮2h的火腿汤的风味特征与原火腿接近,而蒸2h和3h,煮2h的火腿和煮1h,3h的火腿汤的风味与原火腿风味差异较大,由感官评价也得出相似的结果。金华火腿烹调前腌制味、油脂香、肉香、清香、酸味更浓,烹调后油脂香、肉香、焦味、烤肉香的评分升高。蒸后火腿的主要气味是肉香、烤肉香和油脂香,煮后火腿的主要气味是肉香、油脂香和腌肉味,煮后火腿汤的主要气味是肉香和焦味。Combination of the electronic nose and sensory analysis,the effect of three traditional cooking methods,steaming（B）,boiling（C） and stewed ham soup（S） on the volatiles and flavor profile in Jinhua ham was analyzed and evaluated.Through the analysis of Jinhua ham steamed for 1h（B1）,2 h（B2） and 3 h（B3）,cooked for 1 h（C1）,2 h（C2） and 3 h（C3） and boiled for 1h（S1）2 h（S2） and 3 h（S3）,to study the changes of the flavor profile before and after cooking.Electronic nose test showed that the different cooking methods,cooking time on the volatile flavor compounds of Jinhua ham had a significant impact,steamed 1 h,boiled 1 h ham and cook for 2 h and ham soup flavor characteristics close to the original ham,steamed 2 h,3 h,boiled the 2 h ham and cook for 1 h,3 h ham soup flavor and flavor differences of the original ham,sensory evaluation also had similar results.Jinhua ham cooking pickled flavor,fragrant oils and fats,meaty,fragrance,acidity thicker,cooked ham,while the fragrant grease,meat,burnt smell,barbecue increased,the smell of boiled ham was meaty,oil incense and bacon flavor;the smell of boiled ham soup was meaty and burnt smell.

关 键 词：金华火腿 烹调 电子鼻 风味 变化 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]