【作者】 乔发东；

【导师】 马长伟；

【作者基本信息】 中国农业大学 ， 食品科学， 2004， 博士

【摘要】 宣威火腿是我国的一个地方名特优产品，本论文分析了传统宣威火腿的品质形成原因，进行了标准化生产试验，初步建立了宣威火腿标准化生产体系，为宣威火腿规模化周年生产奠定了基础。研究结果表明：传统宣威火腿的成品率为69.30％～75.66％；成品火腿肌肉和皮下脂肪中的水分含量、盐含量和水分活度分别为：44.22％～53.04％和2.47％～2.76％；8.70％～13.10％和0.73％～0.85％；0.785～0.845和0.755～0.805。半膜肌和股二头肌干物质中的游离氨基酸含量分别为5922.18mg·100g^-1和10475.83mg·100g^-1。用同时蒸馏萃取法（SDE）结合气相色谱和质谱联用仪（GC-MS）在传统宣威火腿中鉴定出84种挥发性化合物。 传统宣威火腿是特定的地域性产品，其生产工艺条件与当地自然气候及生产原料品质密切相关。根据传统宣威火腿生产阶段的气候特征及干腌火腿的生产原理，确立了宣威火腿的标准化生产工艺条件：鲜腿预冷却（0～4℃，48h）；腌制（0～4℃，RH 75％～90％，28天）；平衡（0～4℃，RH 60％～75％，30～60天）；干燥（10～15℃，RH 50％～65％，60天）；成熟（15～20℃，RH 60％～75％，120～150天）。试验结果表明宣威火腿标准化生产工艺条件可行，能够进行标准化周年生产。 用标准化工艺生产的宣威火腿，其半膜肌和股二头肌的水分含量、盐含量、水分活度、游离氨基酸含量分别为40.32％和51.26％、7.77％和10.15％、0.839和0.839、5425.02mg·100g^-1和9040.45mg·100g^-1。火腿成品率76.26％。感官分析表明，标准化产品的咸味明显降低、卫生质量提高，保持了传统宣威火腿的风味特征。 在宣威火腿干燥成熟过程中，火腿肌肉中形成的挥发性化合物的种类逐渐增多，12个月终产品的半膜肌和股二头肌中的挥发性化合物分别为98种和67种。而挥发性化合物的含量在6个月达到最高值(半膜肌和股二头肌干物质中分别为9240.16μg壬烷·100g^-1和13227.85 μg壬烷·100g^-1)，然后含量下降。醛类是每个加工阶段种类最多、含量最丰富的挥发性化合物，在6个月时的总含量达到最高值(半膜肌和股二头肌干物质中的含量分别为6744.60 μg壬烷·100g^-1和11326.18μg壬烷·100g^-1)，随后含量下降。由于它们具有较低的风味阈值，对火腿的风味有重要贡献。 与国内外同类研究报道比较，在宣威火腿肌肉中鉴定出一些特有的挥发性化合物，主要是不饱和烃、长碳链不饱和醛、呋喃酮和长碳链不饱和脂肪酸形成的甲酯、乙酯类化合物。此外，也鉴定出了对干腌火腿风味贡献较大的杂环化合物和含硫化合物，它们是2-乙基呋喃、2-戊基呋喃、甲基吡嗪、2，6-二甲基吡嗪、二甲基三硫化物、二乙基三硫化物、3，5-二甲基-1，2，4-三噻烷、3-苯基噻吩等。 根据宣威火腿标准化生产实验结果，初步建立了宣威火腿标准化生产体系，对生产工艺条件进行了规范要求。同时，对产品的感官、理化和微生物指标，重金属及有害物质、农药残留限量和产品的标志、包装、运输和贮存均做出了具体的规定。此外，对火腿生产原料的生产和质量要求也做出了相应的建议。更多还原

【Abstract】 Xuanwei Ham is a famous local meat product of high quality in China. In this paper, the reasons for the quality formation of traditional ham are studied and the standardized producing experiments are carried out. The standardized producing system is first established, which lays a solid foundation for the standardization and industrialization of this traditional product. The results show that the ratio of finished product of traditional Xuanwei Ham is 69.30%~75.66% and that the water content, salt content and aw in ripened ham and subcutaneous fat are 44.22%~53.04% and 2.47%~2.76%, 8.70%~13.10% and 0.73%~0.85%, 0.785~0.845 and 0.755~0.805 respectively. The free amino acid content in M. semimembranosus and M. Biceps semoris dry matter are 5922.18 mg 100g-1 and 10475.83 mg 100g-1 separately. By using SDE and GC-MS, 84 volatile compounds are tentatively identified in traditional Xuanwei Ham.As a unique local product, the producing condition of Xuanwei Ham is firmly related to the natural climate and material quality. The standardized producing technology is determined by the principle of cured ham and climate character of producing traditional Xuanwei ham. The standardized curing technology is as follows: the green hams are refrigerated and held for 48 h at 0-4℃ after slaughter, salted for 28 d at 0-4℃ and RH 75%~90%, post-salted for 30-60 d at 0-4℃ and RH 60%~75%, dried for 60 d at 10~15℃ and RH 50%~65%, ripened at 15-20℃ for 120-150 d at 15-20℃ and RH 60%-75%. Experimental results indicate that the standardized producing technological conditions of Xuanwei ham can meet the requirements of standardized production all the year round.The water content, salt content and aw in M. semimembranosus and M. Bicepts femoris of the standardized producing hams are 40.32% and 51.26%, 7.77% and 10.15%, 0.839 and 0.839 respectively. The yield of ripened hams is 76.26%. Ripened hams made by standardized producing technology have the characters of traditional Xuanwei ham: pure flavor, sweet aroma, low salt as well as high-grade sanitation quality.With the ripening process of Xuanwei ham, the volatile compounds identified from M. semimembranosus and M. Bicepts femoris of the ripened hams at 12 months are 98 and 67 respectively. The content of the volatile compounds reaches highest at 6 months and then decreases. The contents of volatile compounds in M. semimembranosus and M. Bicepts femoris dry matter are 9240.16 ug nonane 100g-1 and 13227.85 ug nonane 100g-1 respectively at 6 months. Aldehydes are primary compounds in process of Xuanwei ham, in which the tiptop content is 6744.60 ug nonane 100g-1 and 11326.18 ug nonane 100g-1 in M. semimembranosus and M. Bicepts femoris dry matter at 6 months, and then drops. Aldehydes have made great contributions to the flavor of Xuanwei ham because of their low flavor threshold value.Many special volatile compounds are identified in muscle of Xuanwei ham by comparison of other reports. They are unsaturated hydrocarbons, unsaturated aldehydes with long carbon chain, furan ketones, and methyl esters, ethyl esters formed unsaturated fat acids with long carbon chain.Heterocyclic compounds and containing sulphur compounds, the important flavor compounds for dry cured ham, are also identified from the muscle of Xuanwei ham. They are 2-ethyl-furan, 2-pentyl-furan, methyl-pyrazine, 2,6-dimethyl-pyrazine, dimethyl-trisulfide, diethyl-trisulfide, 3,5-dimethyl-1,2,4-trithiolane and 3-phenyl-thiophene etc.The standardized producing system is based on the results of standardized producing Xuanwei ham. The sensory evaluation, physicochemical and microorganism index of Xuanwei ham are drawn up. The maximum residue limit for veterinary drug, pesticides, heavy metal and nocuous matter are restricted and signs, package, transport and storage of Xuanwei ham have also been prescribed. Besides, some suggestions on production and quality of raw material are put forward.更多还原