乌金猪与三元猪腌制的火腿品质比较

Comparison of Quality Between Wujin Pig Ham and Sanyuan Pig Ham

为研究自然条件发酵的乌金猪火腿与三元猪火腿的品质差异,对火腿进行pH值、粗蛋白、色差和游离氨基酸的检测与分析。结果显示:乌金组火腿与三元组火腿的pH值在整个发酵时期均处于酸性环境,且无明显差异(P>0.05),有利于保证产品的安全性;两组火腿的粗蛋白含量随着时间的增加而增加,且无明显差异(P>0.05);乌金组火腿的亮度在第360天明显高于三元组火腿(P<0.05),两组火腿的红度、黄度随时间的增加而升高;两组火腿共检测出17种相同的氨基酸,除精氨酸外,其他氨基酸均有不同程度的增加。乌金组总氨基酸含量从第0天时的46.7 mg/g增加到第360天时的236.53 mg/g;三元组总氨基酸含量从第0天时的45.53 mg/g增加到第360天时的234.9 mg/g。包括鲜味氨基酸2种、甜味氨基酸5种、苦味氨基酸7种、无味氨基酸3种,且氨基酸种类和含量变化规律无明显差异(P>0.05),两组的鲜味和甜味氨基酸含量均比苦味氨基酸含量高。在第360天时,两组火腿的谷氨酸、精氨酸、丙氨酸、缬氨酸、蛋氨酸、赖氨酸、组氨酸的TAV均远远大于1,对火腿的滋味具有较大的贡献。三元猪火腿的鲜味氨基酸比乌金组火腿高0.62%,更具有应用于调味品工业的潜力。

In order to study the quality difference between Wujin pig ham and Sanyuan pig ham fermented under natural conditions,pH value,crude protein,color difference and free amino acid of hams are detected and analyzed.The results show that pH values of Wujin group ham and Sanyuan group ham are in acidic environment during the whole fermentation period,and there is no significant difference(P>0.05),which is beneficial to ensuring the safety of the product.The crude protein content of hams in the two groups increases with the increase of time,and there is no significant difference(P>0.05).On the 360th day,the brightness of ham in Wujin group is significantly higher than that in Sanyuan group(P<0.05),and the redness and yellowness of hams in the two groups increase with the increase of time.A total of 17 same amino acids are detected in the two groups of hams.Except for arginine,the other amino acids increase in varying degrees.The content of total amino acids in Wujin group increases from 46.7 mg/g on the 0th day to 236.53 mg/g on the 360th day;the content of total amino acids in Sanyuan group increases from 45.53 mg/g on the 0th day to 234.9 mg/g on the 360th day.There are two kinds of umami amino acids,five kinds of sweet amino acids,seven kinds of bitter amino acids and three kinds of tasteless amino acids in the two groups,and there is no significant difference in the types and content of amino acids(P>0.05).The content of umami and sweet amino acids in the two groups is both higher than the content of bitter amino acids.On the 360th day,the TAVs of glutamic acid,arginine,alanine,valine,methionine,lysine and histidine in the two groups are all far greater than 1,which makes a great contribution to the taste of hams.The content of umami amino acids in Sanyuan pig ham is 0.62%higher than that of Wujin group,which has more potential to be applied in condiment industry.