宣威火腿在贮藏过程中风味和质构变化  

Flavor and texture changes of Xuanwei ham during storage

作　　者：朱继梅 杨培强 邓云[1] ZHU Ji-mei;YANG Pei-qiang;DENG Yun(School of Agriculture and Biology,Shanghai Jiaotong University,Shanghai 200240,China)

机构地区：[1]上海交通大学农业与生物学院

出　　处：《上海交通大学学报（农业科学版）》2019年第3期55-60,共6页Journal of Shanghai Jiaotong University(Agricultural Science)

基　　金：上海市农业科技成果转化项目[沪农科转字(2016)第3-2号]

摘　　要：采用电子舌、电子鼻、质构仪对宣威火腿的成熟时间与品质之间的关系进行了研究。结果表明,电子鼻/舌能将不同年份的宣威火腿很好地区分开来;火腿的硬度、咀嚼性随成熟年数的增加呈上升趋势,弹性呈先增大后减小的趋势,回复性呈先减小后增大趋势。上述结果说明宣威火腿在成熟的过程中,随时间增加其风味和质构呈现一定的变化规律,从而可以通过分析其风味和质构指标来快速判断其成熟时间。本研究为对宣威火腿进行鉴别和品级评价提供了基础数据。The relationship between ripening time and quality of Xuanwei ham was studied through electronic tongue,electronic nose and texture analyzer.The results showed that the electronic nose/tongue could distinguish Xuanwei hams of different years very well.The hardness and chewability of ham increased with the increase of ripening years,the elasticity first increased and then decreased,and the resilience first decreased and then increased.The above results show that the flavor and texture of Xuanwei ham change with time,so the ripening time of Xuanwei ham can be determined quickly by analyzing the flavor and texture indexes.This study provides basic data for the identification and grade evaluation of Xuanwei ham.

关 键 词：宣威火腿 风味 质构 电子鼻 电子舌 质构仪 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]