三川焐灰火腿和风干火腿发酵过程中理化性质变化

Changes in Physicochemical Indexes of Ash-Covered Ham and Air-Dried Ham from Sanchuan County of Yunnan Province during Fermentation

研究三川焐灰火腿和风干火腿发酵过程中理化性质的变化,分析发酵方式不同的2种火腿在发酵6~12个月期间主要理化性质,如pH值、水分含量、水分活度、总挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、NaCl含量、蛋白质含量、色差(亮度值(L^*)和红度值(a^*))及游离氨基酸含量的变化。结果表明:发酵6~12个月期间,三川焐灰火腿的pH值由6.05升至6.13,风干火腿由6.02升至6.09,在发酵成熟过程中,焐灰火腿的pH值始终高于风干火腿;焐灰火腿的水分含量由54.2%降至43.0%,水分活度由0.71降至0.65,风干火腿的水分含量由50.3%降至41.4%,水分活度由0.69降至0.65;焐灰火腿的TVB-N含量由30.1 mg/100 g上升至65.1 mg/100 g,风干火腿由31.7 mg/100 g上升至60.9 mg/100 g;焐灰火腿的NaCl含量由4.48%上升至5.40%,风干火腿由4.60%上升至5.52%;焐灰火腿的蛋白质含量由28.8%上升至38.4%,风干火腿由30.2%上升至40.9%;焐灰火腿和风干火腿的色差值呈一系列复杂变化;焐灰火腿和风干火腿发酵过程中均检测出17种游离氨基酸,各游离氨基酸含量变化趋势与游离氨基酸总含量相似,且各游离氨基酸含量在发酵过程中的变化有明显的差异性。

To study the changes in physicochemical properties of ash-covered ham and air-dried ham from Sanchuan during the fermentation process,the main physicochemical properties including pH value,moisture,water activity,total volatile basic nitrogen(TVB-N),sodium chloride,protein and free amino acid contents,and color difference(luminance value(L^*),redness value(a^*))were measured between 6 and 12 months of fermentation.The results obtained indicated that the pH value of ash-covered ham rose from 6.05 to 6.13 and was always higher than that of air-dried ham between 6 and 12 months of fermentation,which increased from 6.02 to 6.09.Besides,the moisture content and water activity of ash-covered ham decreased from 54.2%to 43.0%and from 0.71 to 0.65,respectively;the moisture content and water activity of air-dried ham fell from 50.3%to 41.4%and from 0.69 to 0.65,respectively.The TVB-N content of ash-covered ham increased from 30.1 to 65.1 mg/100 g and air-dried ham from 31.7 to 60.9 mg/100 g.The sodium chloride content of ash-covered ham rose from 4.48%to 5.40%and air-dried ham from 4.60%to 5.52%.The protein content of ash-covered ham rose from 28.8%to 38.4%and air-dried ham from 30.2%to 40.9%.The color difference values of both hams changed in a complex manner,and a total of 17 free amino acids were detected in either of them.The individual free amino acid contents changed in a similar manner to the total content,and significantly differently from each other.