金华火腿口味及呈味物质的研究

Investigation on Tastes and Taste Compounds of Jin-huaHam

金华火腿的口味是以鲜味为主,包括咸、甜、苦等多种口味的复杂呈味体系。谷氨酸是金华火腿中的主要鲜味物质。在整个加工过程中,谷氨酸的含量不断上升。金华火腿中含有的食盐赋予火腿以咸味,同时又是谷氨酸鲜味的助鲜剂。金华火腿的pH值使其中的谷氨酸以鲜味最强的谷氨酸—钠的形式存在。金华火腿中的主要有机酸是乳酸。天门冬氨酸也是金华火腿中的鲜味物质。金华火腿中还含有大量其它的呈甜味和苦味的氨基酸。新工艺加工的金华火腿具有与传统方法加工的金华火腿相近含量的各种呈味物质。因而它们具有相似的呈味体系。

The complex taste system of Jin-hua ham includes palatable taste which is the main taste, salty taste, sweet taste and bitter taste. The main palatable compound in the ham is glutamic acid Salt in the ham gives a salty taste and it is also a flavor enhancer to glutamic acid. Glutamic acid cxisits in the form of MSG by the pH value in the ham. The main organic acid in the ham is lactic acid. Aspartic acid is also a palatable compound. There are lots of amino acids in the ham providing sweet and bitter tastes. The ham manufactured with new technology has almost the same contents of all kinds of tastes campounds as that of with traditional technology. Both of them have similar taste systems.