复配改良剂对西式低温火腿储藏品质变化规律的影响  

Effect of compound modifier on change law in storage quality of western style low temperature ham

作　　者：田英刚 TIAN Yinggang

机构地区：[1]方圆标志认证集团江苏有限公司,江苏南京210003

出　　处：《肉类工业》2022年第1期7-14,共8页Meat Industry

摘　　要：以传统西式低温火腿为原料,通过乳酸链球菌素、谷氨酰胺转氨酶及卡拉胶对西式低温火腿进行品质改良,研究其在不同温度储藏条件下品质的变化。结果显示:随着储藏时间的延长,火腿的pH、保水性呈降低趋势,对火腿质构有改良作用,储藏温度的变化对火腿的质构有影响。通过对相关性分析得出,在0~4℃储藏温度条件下,产品的质构之间可以相互影响,并且质构对色差有较大的影响;产品的感官品质在一定程度上与产品的色差与保水性有正相关,与产品的质构指标之间有负相关;产品的菌落总数分别与产品中的质构特性呈正相关,与色差及pH和保水性呈负相关。在6~10℃储藏条件下,产品的红度值与质构特征的相关性较大,质构对产品的感官影响更加明显。The traditional western style low temperature ham was taken as raw material,and nisin,glutamine aminotransferase and carrageenan were used,and the quality of western style low temperature ham was improved,and changes of quality under different temperature storage conditions were studied.The results showed that with the prolongation of storage time,the pH and water retention of ham showed a decreased trend,which could improve the texture of ham,and the change of storage temperature had effect on the texture of ham.The correlation analysis showed that under the storage temperature of 0~4℃,the texture of the product could affect each other,and the texture had a great effect on the color difference.The sensory quality of the product had a positive correlation with the color difference and water retention of the product to some extent,while it had a negative correlation with the texture index of the product.The total number of colonies of the product had a positive correlation with the texture characteristics of the product,and it had a negative correlation with color difference,pH and water retention.Under the storage condition of 6~10℃,the redness value of the product had a great correlation with the texture characteristics,and the effect of texture on the sensory of the product was obvious.

关 键 词：复配改良剂 西式低温火腿 储藏品质 规律 影响 

分 类 号：TS2[轻工技术与工程—食品科学与工程]