三川火腿成熟过程中主要理化性质变化的研究

Changes of main physical and chemical indexes during the maturity process of Sanchuan ham

目的研究三川火腿成熟过程中主要理化性质的变化,以提高三川火腿的品质和改进加工技术。方法以传统工艺制作的三川火腿为原料,研究其8个月成熟过程中主要理化指标的变化,包括pH、水分、氯化钠、挥发性盐基氮、亚硝酸盐和游离氨基酸。结果三川火腿在成熟过程中pH值整体呈现弱酸性;水分含量持续下降至46.29%;氯化钠含量和挥发性盐基氮在发酵过程中不断上升至10.74%和70.54 mg/100 g;亚硝酸盐呈现出先稍降低后逐渐上升的趋势,最终含量为0.62 mg/kg;游离氨基酸总量先升后降,在8月达到最大值7.06%。结论弱酸性的生存环境、较低的水分含量、适宜的盐含量很好地抑制了腐败细菌在三川火腿上的生长;较低的亚硝酸盐含量保证了三川火腿的品质;适宜的挥发性盐基氮含量和游离氨基酸含量对三川火腿的风味具有重要影响。

Objective To study the changes of main physical and chemical indexes during the maturity process of Sanchuan ham, so as to improve the quality of Sanchuan ham and make the process technology better. Methods Using Sanchuan ham processed by traditional process as raw material, the changes of physical and chemical indexes including pH, water content, NaCl content, TVB-N, nitrite and free amino acids were investigated during the maturity process for 8 months of Sanchuan ham. Results In the mature process of Sanchun ham, pH presented faintly acid, the moisture content continuously declined to 46.29%, the content of NaCl and TVB-N constantly increased to 10.74% and 70.54 mg/100 g during the fermentation process, nitrite content decreased slightly at first and then increased to 0.62 mg/kg, and free amino acids firstly increased and then decreased with the maximum proportion of 7.06% after 8 months. Conclusion Weak acidic living environment, low moisture content and suitable salt content inhibit the growth of spoilage bacteria in Sanchuan ham well, low nitrite content ensures the quality of Sanchuan ham, and suitable TVB-N content and free amino acids content have important effects on the flavor of Sanchuan ham.