西式火腿类产品的品质特性研究  

Study on the Quality Characteristics of Western-Style Ham Products

作　　者：郝慧敏[1] HAO Huimin(Hebi Polytechnic,Hebi 458030,China)

机构地区：[1]鹤壁职业技术学院,河南鹤壁458030

出　　处：《现代食品》2021年第3期158-161,共4页Modern Food

基　　金：鹤壁职业技术学院食品工程学院鹤壁市绿色食品精深加工重点实验室。

摘　　要：西式火腿类产品因其特有的营养成分和组织结构,最大程度地保持了肉制品的营养成分,且嫩度适中,风味口感俱佳,深受消费者喜爱。本文以国内市场上6种知名品牌西式火腿类产品及实验室自制三文治火腿为材料,通过感官评价、主要营养成分检测以及质构评定,研究西式火腿类产品的品质特性。结果表明,高品质西式火腿类产品的水分含量为64%~74%,蛋白质含量为9%~16%,脂肪含量为4.8%~10.0%,硬度一般为50~55 N,弹性一般为0.80以上。Western-style ham products retain the nutritional content of meat products to the greatest extent due to their unique nutrients and organizational structure,with moderate tenderness,good flavor and taste,and are deeply loved by consumers.In this paper,six well-known Western-style ham products on the domestic market and laboratory-made sandwich ham are used as materials,and the quality characteristics of western-style ham products are studied through sensory evaluation,main nutrient component testing and texture evaluation.The results show that the moisture content of high-quality Western-style ham products is 64%~74%,the protein content is 9%~16%,the fat content is 4.8%~10.0%,the hardness is generally 50~55 N,and the elasticity is generally above 0.80.

关 键 词：西式火腿 感官评价 质构特性 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]