自然发酵3年中式火腿质量初评

Preliminary Evaluation on the Quality of 3-year Natural Fermented Chinese Ham

试验取材于90 kg级专门化母系肥育猪的后腿(n=20)进行了3年自然发酵的中式火腿工艺试验。试验结果显示腌制效果良好:脂肪层洁白无瑕(L~*>80)依旧具有良好的抗氧化保护层作用,瘦肉部分肉色呈鲜艳的玫瑰红(a~*>12),并能感觉到多种芳香物质。试验提示在长三角地区气候条件下,用中国地方猪及其专门化品系腌制陈年中式火腿是可能的。

Twenty hams of the 90 kg finishers of specialized Dam line were used for this experiment focused on 3-year natural fermented Chinese ham.Curing results have been good so far：The fat layer turned out to be snow white（L^＊〉80）,it provided a functional anti-oxidation cover.The lean pork showed a rose like red（a^＊〉12）.In addition,several aromatic substances could be felt.The results imply the possibility of producing long year Chinese ham from Chinese native breeds or their specialized lines in Yangzi river delta climate condition.