不同加工年份诺邓火腿理化特性研究

Study on the Physicochemical Characteristics of Nuodeng Ham with Different Processing Times

分别以不同加工年份(一年、两年及三年)的诺邓火腿为对象,分析其理化特性变化及内在联系。结果表明,肉香、腌制味和油脂香是诺邓火腿的特征香气,两年诺邓火腿肉香得分最高,腌制味逐年上升,不同加工年份诺邓火腿油脂香差异不显著。随着加工时间延长,盐分含量、pH值、过氧化值(peroxide value,POV)、硫代巴比妥酸值(thiobarbituric acid value,TBA值)、亚硝酸盐含量、硬度、咀嚼性、剪切力呈升高趋势(P<0.05),而水分含量、水分活度、弹性、内聚性和回复性呈下降趋势(P<0.05)。L*值和b*值随加工时间的延长呈先升高后下降的趋势(P<0.05),而a*值逐渐升高(P<0.05)。水分含量与pH值、盐分含量、亚硝酸盐含量、a*值、硬度、咀嚼性、剪切力呈极显著负相关(P<0.01),而与水分活度、弹性、回复性和内聚性呈极显著正相关(P<0.01)。

Nuodeng hams with different processing times(1,2,and 3 years)were used as the objects of this study.The changes in the physical and chemical properties of the hams,and their internal connections were analyzed.The results showed that the meat aroma,pickling taste,and oil aroma were the characteristic aromas of Nuodeng ham.Nuodeng ham had the highest meat aroma score after 2 years of processing,and the curing taste increased with each processing year.There was no significant difference in the oil aroma of Nuodeng hams processed for different times.As the processing time was prolonged,the salt content,pH value,peroxide value,thiobarbituric acid value,nitrite content,hardness,chewiness,and shear force showed increasing trends(P<0.05),while the moisture content,water activity,and elasticity cohesion and recovery showed downward trends(P<0.05).The L*value and b*value increased first and then decreased with increasing processing time(P<0.05),while the a*value gradually increased(P<0.05).The moisture content was extremely significantly negatively correlated with pH value,salt content,nitrite content,a*value,hardness,chewiness,and shear force(P<0.01),and moisture content was significantly positively correlated with water activity and elasticity resilience and cohesion(P<0.01).