云南5种火腿水分分布与质构特性研究  

Study on moisture distribution and texture characteristics of 5 kinds of hams in Yunnan

作　　者：杨子江 赵娅英[1,2] 王桂瑛 尹晓燕[1,2] 张丽红 田梅 葛长荣 廖国周[2] YANG Zi-Jiang;ZHAO Ya-Ying;WANG Gui-Ying;YIN Xiao-Yan;ZHANG Li-Hong;TIAN Mei;GE Chang-Rong;LIAO Guo-Zhou(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Livestock Product Processing and Engineering Technology Research Center of Yunnan Province,Yunnan Agricultural University,Kunming 650201,China)

机构地区：[1]云南农业大学食品科学技术学院,昆明650201 [2]云南农业大学云南省畜产品加工工程技术研究中心,昆明650201

出　　处：《食品安全质量检测学报》2022年第10期3134-3140,共7页Journal of Food Safety and Quality

基　　金：云南省中青年学术和技术带头人后备人才项目(202105AC160068);云南省科技计划项目重大科技专项(2019ZG003)。

摘　　要：目的探究云南5种火腿水分分布与质构特性的差异及相关性。方法以一年陈的宣威火腿、诺邓火腿、撒坝火腿、三川火腿和鹤庆火腿为原料,利用低场核磁共振(low-field nuclear magnetic resonance,LF-NMR)与质地剖面分析(texture profile analysis,TPA)分别测定不同地区火腿的水分分布与质构特性。结果撒坝火腿的不易流动水和自由水横向弛豫时间(T2)分别为26.29与151.13ms,均显著高于其他4种火腿(P<0.05);5种火腿的不易流动水单位质量信号量(A22)均高于结合水(A21)和自由水(A23),其中撒坝火腿的A22为8857.97,显著高于其他4种火腿(P<0.05);宣威火腿的硬度、咀嚼性和内聚性在5种火腿中最高,而弹性和回复性在5种火腿中最低;相关性分析显示,5种火腿的不易流动水含量与回复性、弹性呈极显著正相关(P<0.01),与硬度呈显著负相关(P<0.05),与咀嚼性、内聚性呈极显著负相关(P<0.01),自由水含量与弹性、回复性呈极显著正相关(P<0.01),而结合水含量与质构指标无显著相关性。结论本研究表明不易流动水在5种火腿中占主要优势,其在5种火腿中的含量变化导致了火腿之间的质构特性差异,可以为火腿的品质调控提供理论依据。Objective To explore the difference and correlation between moisture distribution and textural characteristics of 5 kinds of hams in Yunnan.Methods The moisture distribution and textural characteristics of hams in different regions were measured by low-field nuclear magnetic resonance(LF-NMR)and texture profile analysis(TPA)with one-year old Xuanwei Ham,Nuodeng Ham,Saba Ham,Sanchuan Ham and Heqing Ham as raw materials.Results The transverse relaxation time(T2)of non-flowing water and free water of Saba Ham were 26.29and 151.13 ms respectively,which were significantly higher than those of the other 4 kinds of ham(P<0.05);the unit mass signal quantity(A22)of non-flowing water of 5 kinds of ham was higher than that of bound water(A21)and free water(A23),among them,the A22 of Saba Ham was 8857.97,which was significantly higher than that of the other 4 kinds of ham(P<0.05);the hardness,chewiness and cohesiveness of Xuanwei Ham were the highest among the 5 kinds of ham,while the springiness and resilience were the lowest among the 5 kinds of ham;correlation analysis showed that the content of non-flowing water was significantly positively correlated with resilience and springiness(P<0.01),negatively correlated with hardness(P<0.05),and negatively correlated with chewiness and cohesiveness(P<0.01),the content of free water was positively correlated with springiness and resilience(P<0.01),while the content of bound water had no significant correlation with texture indexes.Conclusion This study shows that the water which is not easy to flow is dominant in 5 kinds of hams,and the change of its content in 5 kinds of hams leads to the difference of texture characteristics among hams,which can provide theoretical basis for the quality control of hams.

关 键 词：干腌火腿 水分迁移 驰豫现象 质构特性 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]