现代化工艺金华火腿肌肉水分活度变化规律研究

Rule of Muscle Water Activity in Processing of Jinhua Ham by Modern Technology

【目的】研究金华火腿肌肉水分活度变化与原料腿型、肌肉部位和腌制用盐量的关系,为确定不同规格原料腿的加工安全性和制订现代化工艺金华火腿原料标准提供依据。【方法】采用现代化工艺加工金华火腿,测定了不同原料腿型、肌肉部位和腌制用盐量的肌肉水分活度。【结果】金华火腿肌肉水分活度随加工进程呈现规律性降低,盐渍期间浅层肌肉水分活度下降迅速,加工后期变缓,而股二头肌的水分活度在整个加工期间相对匀速下降,最终内外层趋于均衡。加大腌制用盐量能够促进浅层肌肉水分活度快速下降,但不利于加工后期水分活度的均衡分布;皮下脂肪厚度增加会延缓内外层肌肉水分活度的下降速度和均衡速度,经过腌制过程后其影响变小。原料腿重量越大,肌肉水分活度越高,加工后期尤其明显。加工结束时所有火腿各部位肌肉水分活度都在0.88以下,表现出良好的贮藏安全性。【结论】火腿各加工阶段水分活度受原料腿重量、皮下脂肪厚度和腌制用盐量等因素影响。

[ Objective ] In order to understand the processing safety of different green hams and set up material standards for modem technology, the relationship between muscle water activity of Jinhua ham and green ham types, muscle position and salt dosage were discussed. [Method] Jinhua ham was processed by modern technology and muscle water activity （Aw） of different green ham types, muscle position and salt dosage were determined. [ Result] Jinhua ham muscle Aw displayed regular drop along with processing. Surface layer muscle Aw dropped very quickly during salting stage and the drop tendency slowed down during later processing period, while biceps femoris AW dropped in a relatively uniform speed during the whole processing of Jinhua ham and eventually the surface and deep layer muscle Aw tended to become uniform. Many factors affected the change of muscle Aw during processing. Heavy green hams resulted in higher muscle Aw than normal green ham under same processing conditions, which became more significant during later stage of processing than early stage. Large salt dosage during salting stage accelerated drop speed of muscle Aw, but it also affected its uniform tendency during later stage of processing. Increase of the subcutaneous fat layer of green ham would slow down the drop speed of muscle Aw and the uniform tendency and the effect weakened after curing process. All ham muscle Aw was below 0.88 at the end of processing, which indicated that all hams could be stored with good security. [Conclusion] The muscle water activity of Jinhua ham during processing were affected by green ham weight, thickness of subcutaneous fatty tissue and salt dosage.