金华火腿加工过程中的理化特性

Studies on the Compositional Changes of the Jinhua Ham

以传统金华火腿为原料 ,跟踪测定了火腿加工全过程中半膜肌和股二头肌的水分、NaCl、非蛋白态氮 ,水溶性氮和游离氨基酸含量的变化情况。结果表明 ,半膜肌和股二头肌的水分含量逐渐降低 ;NaCl含量逐步上升 ,水溶性氮的含量在加工过程中先降低后升高 ,非蛋白态氮的含量也逐步上升。各种游离氨基酸随着加工的进行 ,含量逐渐增加 ,尤其是谷氨酸 ,金华火腿主要的鲜味物质 ,在加工过程中含量显著增加。

This paper studied the characteristics of chemistry of Semimembranosus and Biceps muscles in Jinhua Ham.The results indicated that the water content decreased while the salt content increased during processing. The water soluble nitrogen content first decreased then increased, the non-protein nitrogen content increased. The content of free amino acid increased with time. Glutamic acid which is the main palatable compound of the ham, increased remarkably.