干腌火腿低盐腌制强化高温发酵成熟工艺优化  

Optimization of Processing Parameters for Curing,High-Temperature Intensified Fermentation and Ripening of Low-Salt Dry-Cured Ham

作　　者：刘杨[1] 李沆 唐静[1,2] 吴海舟[1,2] 黎良浩[1] 章建浩[1,2] 

机构地区：[1]南京农业大学食品科技学院,国家肉品质量安全控制工程技术研究中心,食品安全与营养协同创新中心,江苏南京210095 [2]南通双和食品有限公司,江苏南通226352

出　　处：《肉类研究》2014年第8期8-10,共3页Meat Research

摘　　要：以新鲜杂交猪后腿为原料，发酵成熟温度、腌制用盐量、后熟时间、氯化钾替代比例为考察因素，采用正交试验优化火腿现代发酵成熟工艺，并分析加工工艺对其脂质氧化及感官品质的影响。结果表明：火腿在发酵成熟过程中4个工艺因子均对其脂肪氧化和总体感官均有显著影响（P〈0．01），氯化钾替代比例及腌制用盐量为影响感官的主要因素。通过正交试验优化后火腿的加工工艺为用盐量6．5％、氯化钾替代比例30％，采用12～13℃发酵10d后于14～18、19-28、29-34℃分别发酵15d，再于35-37℃后熟45d。Hind legs of crossbred pigs were used to produce low-salt dry-cured ham. The curing, fermentation and ripening conditions were optimized by orthogonal array design. In addition, the effect of different processing steps on lipid perioxidation and sensory quality of dry-cured ham was examined. All fermentation temperature, salt content, ripening time and proportion of KC1 used to replace NaC1 had a significant effect on lipid perioxidation and sensory quality of dry-cured ham （P 〈 0.01）. Of these factors, replacement proportion of NaC1 by KC1 and salt content were predominant. The optimal processing parameters were determined as a salt content of 6.5%, replacement of 30% NaC1 by KC1, fermentation initially at 12-13 ℃ for 10 d and then at 14-18, 19-28 and 29-34 ℃ for 15 d, respectively, and ripening at 35-37 ℃ for 45 d.

关 键 词：脂肪氧化 火腿 盐替代 高温成熟 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]