强化高温成熟缩短工艺时间对干腌火腿蛋白质水解的影响

Effect of intensifying high temperature ripening on proteolysis in dry-cured ham

传统金华火腿工艺时间延续8～10个月,后期须经过7～8月份35～37℃高温天气的高温成熟才能形成其特殊风味。为有效缩短火腿发酵成熟工艺时间,在前期试验基础上采用"强化高温成熟(35～37℃、25～30d)"措施,以火腿中蛋白质水解形成的游离氨基酸总量为目标,组织了发酵成熟时间、温度、湿度等因素的正交试验并予以优化,结果表明:火腿中游离氨基酸总量与发酵成熟温度的提高呈正相关(R2=0.7361),与传统工艺相比,随工艺时间的延长保持持续增长(p<0.01);游离氨基酸日增量在发酵成熟中期达到最高水平,且在成熟后期维持较高水平;成熟结束游离氨基酸总量已达到传统工艺的86.79%,风味感官评定80d成熟产品风味达到传统一级火腿水平,说明强化并延长后期的高温(35～37℃)成熟时间能有效促进火腿中蛋白质水解和风味形成,显著缩短发酵成熟工艺的延续时间。

The process period of traditional Jinhua ham continue 8 to 10 months.The specific aroma flavor is developed only through longtime high temperature ripening(35-37℃)in July and August.The orthogonal experiment of fermenting-ripening process,included fermenting-ripening time,temperature,humidity as experimental factors and total free amino acids as target,was carried out in order to effectively shorten the process time by intense high temperature ripening(35-37℃,25-30 d),and the process parameters were optimized.The results showed that the total of free amino acids in the hams was positively correlated with fermenting-ripening temperature(R2=0.7361),and compared with traditional process,kept continuous increase with process time(p<0.01).Day-increment of the total of free amino acids reaches peak in fermenting-ripening metaphase and keep higher level during high temperature ripening.The total of free amino acids(7.683±0.503)%at ripening end had reached 87.79%of that of traditional ham.The results of organoleptic evaluation for flavor and quality showed that 80-day ripened hams reached the first grade level of traditional Jinhua ham. These explained intensifying and prolonging high-temperature ripening(35-37℃)could accelerate the proteolysis and development of flavor in the ham,and effectively shorten the process time of fermenting-ripening.