干腌火腿中蛋白质水解影响因素的分析

Analysis of Effect Factors on Proteolysis of Dry-cured Ham

在干腌火腿的腌制过程中会发生一系列蛋白质的水解反应,影响产品的最终质地和风味,本文主要介绍了影响蛋白质水解的因素,比如火腿表面的微生物、原料肉的品种和一些加工方法,并作了粗略分析。

A series of proteolysis have taken place in the dry-cured ham during the process. These biochemical reactions would affect the character and flavor of the product subsequently. This article presented some factors that affected the proteolysis in the ham, such as microorganism present on the surface of ham the genotype of raw meat and the methods of process,and analyzed them.