干腌火腿加工工艺对其风味物质的影响  

Effects of Dry-cured Ham Processing Technics on the Flavor Substance

作　　者：赵成法[1] 陈玉芹[1] 郝伟峰[1] 张亚平[1] 

机构地区：[1]云南农业大学动物科学技术学院,云南昆明650201

出　　处：《安徽农业科学》2013年第9期4082-4083,共2页Journal of Anhui Agricultural Sciences

摘　　要：风味物质赋予了干腌火腿独特的品性。在长时间腌制发酵过程中,火腿的加工工艺方式将影响生产出的现代化火腿中风味物质的成分,从而影响火腿的质量及口感。尤其是加工过程中温度、湿度和盐含量等参数的控制,与火腿中优良风味物质的形成及火腿品性的提升有着密切的联系。Flavor substances provide unique character to dry-cured hams. In the long time of pickle and fermentation process, ham processing technic will influence the modem ham in the composition of flavor substances, which affects ham quality and taste. Especially keeping the con- trol of temperature, humidity and salt content of the parameters in the processing, has the close relation to promote good flavor substances in ham formation and improve ham character.

关 键 词：干腌火腿 加工工艺 风味物质 

分 类 号：S879.2[农业科学—畜牧兽医]