干腌火腿研究

新鲜腿肉经切块、干腌、干燥和发酵制成块状干腌火腿。肉块盐分含量小于9%,发酵时腐败变质;肉块盐分含量大于15.5%,发酵后不会腐败变质,但也不会产生火腿香气;肉块盐分含量10%～13%,水分含量42%～48%,发酵后不发生腐败变质并可产生火腿香气。发酵时腐败变质的肉块具有较高的pH和很高的挥发性盐基氮含量;不腐败又不产生香气的肉块具有较低的pH和很低的挥发性盐基氮含量;不腐败并产生火腿香气的肉块具有适中的pH和适中的挥发性盐基氮含量。

Fresh leg meat was cut into chunks and then dry-cured in refrigerator. The cured chunks were dried and then aged. The meat chunks spoiled during aging if salt content was less than 9%. If salt content was more than 15.5%, the meat chunks neither spoiled nor generated ham odor after aging. If salt content was between 10% and 13%, and moisture content was between 42% and 48%, the meat chunks could generate ham odor without spoilage after aging. The spoiled chunks had the highest pH values and the highest volatile basic nitrogen contents. The chunks that neither spoiled nor generated ham odor after aging had the lowest pH values and the lowest volatile basic nitrogen contents. The chunks that generated ham odor without spoilage after aging had intermediate pH values and intermediate volatile basic nitrogen contents.