云南干腌火腿加工工艺及其品质影响因素研究进展
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摘要
云南干腌火腿是一种重要的传统发酵肉制品,以猪后腿为原料,经腌制、风干、发酵等加工而成。云南干腌火腿主要有宣威火腿、撒坝火腿、三川火腿、老窝火腿、诺邓火腿及鹤庆火腿等,本文对云南干腌火腿加工工艺及干腌火腿品质影响因素进行综述,从原料肉、腌制条件、色泽及风味等几方面做了详细讨论,旨在为干腌火腿品质改进提供一定的理论参考。
Dry-cured ham is an important traditional fermented meat product in Yunnan. It is made from the hind leg of pigs that is cured,air dried and fermented. There are several major types of dry-cured ham in Yunnan,Xuanwei ham, Saba ham,Sanchuan ham, Laowo ham, Nuodeng ham, and Heqing ham. In this paper, the processing procedures for these types of dry-cured ham and the factors affecting the quality of dry-cured ham are summarized with a special focus on raw material,curing conditions, and the color and flavor of the finished products. The aim of this review is to provide some theoretical information for quality improvement of dry-cured ham.
Dry-cured ham is an important traditional fermented meat product in Yunnan. It is made from the hind leg of pigs that is cured,air dried and fermented. There are several major types of dry-cured ham in Yunnan,Xuanwei ham, Saba ham,Sanchuan ham, Laowo ham, Nuodeng ham, and Heqing ham. In this paper, the processing procedures for these types of dry-cured ham and the factors affecting the quality of dry-cured ham are summarized with a special focus on raw material,curing conditions, and the color and flavor of the finished products. The aim of this review is to provide some theoretical information for quality improvement of dry-cured ham.
引文
[1]刘宁,孙希云,葛长荣.云南火腿加工工艺及其特点[J].农产品加工,2007(6):18-19.
[2]乔发东.宣威火腿标准化生产与品质改良技术研究[D].北京:中国农业大学,2004:10-15.
[3]包媛媛,黄艾祥,林奇.宣威火腿的加工工艺[J].肉类研究,2006,20(7):14-16.
[4]王燕,吉杰丽,朱仁俊.撒坝火腿成熟过程中游离氨基酸的变化研究[J].现代食品科技,2013(5):1010-1013.DOI:10.13982/j.mfst.1673-9078.2013.05.036.
[5]连林生,严达伟,王鹤云,等.云南地方猪种系列之二撒坝猪[J].动物科学与动物医学,2005,22(11):72-74.
[6]朱春贤,赵桂英,俞英.提升撒坝火腿产业水平的意义和措施[J].当代畜牧,2016(30):71-77.
[7]王金浩,王桂瑛,尚思奇,等.宣威火腿加工过程游离氨基酸变化规律研究[J].食品安全质量检测学报,2015(11):4640-4644.
[8]赵文泉.三川坝优质水稻品种区域试验初报[J].现代农村科技,2013(20):57-58.
[9]李泽众,陈红,李世俊,等.云南三川火腿加工过程中的理化性质变化[J].肉类研究,2017,31(11):1-6.DOI:10.7506/rlyj1001-8123-201711001.
[10]陈露,陈红,胡永金.三川火腿成熟过程中主要理化性质变化的研究[J].食品安全质量检测学报,2016,7(6):2205-2209.
[11]许华.丽江三川特色美食[J].四川烹饪,2006(9):37.
[12]胡永金,陈红,薛桥丽,等.云南三川火腿加工中微生物区系变化规律研究[J].轻工学报,2017,32(5):8-15.
[13]刘里,杨晓丽.老窝火腿的腌制方法及亚硝酸盐的测定[J].曲靖师范学院学报,2015,34(6):39-41.
[14]何树杨,马文张.老窝火腿的传统制作工艺[J].畜牧兽医杂志,2013,32(1):119-120.
[15]黄艾祥.云南干腌火腿品质特征形成与微生物作用研究[D].重庆:西南大学,2006:14-17.
[16]杨伍松.巧用盐泥腌火腿[J].致富天地,2015(6):58.
[17]吴宝森,谷大海,徐志强,等.诺邓火腿产业化发展现状与对策[J].食品安全质量检测学报,2017,8(11):185-188.
[18]杨洪生,卢昭芬,张灿槐,等.云南鹤庆圆腿的调查[J].云南畜牧兽医,1994(3):20.
[19]刘宁,孙希云,葛长荣.云南火腿加工工艺及其特色的初探[J].肉类研究,2006,20(5):32-34.
[20]张灿槐,杨和泽,赵磊,等.新鹤庆火腿的研制[J].云南农业大学学报,1992(4):231-236.DOI:10.16211/j.issn.1004-390x(n).1992.04.009.
[21]吴娜,孙为正,任娇艳,等.广式腊肠加工过程中质构与色泽变化的研究[J].食品工业科技,2009(3):95-97.DOI:10.13386/j.issn1002-0306.2009.03.036.
[22]SEBRANEK J G,FOX J B.A review of nitrite and chloride chemistry:interactions and implications for cured meats[J].Journal of the Science of Food and Agriculture,2010,36(11):1169-1182.DOI:10.1002/jsfa.2740361122.
[23]SEKHON R K,SCHILLING M W,PHILLIPS T W,et al.Effects of phosphine and methyl bromide fumigation on the volatile flavor profile and sensory quality of dry cured ham[J].Meat Science,2010,86(2):411-417.DOI:10.1016/j.meatsci.2010.05.026.
[24]耿翠竹,季鑫,王海滨,等.宣恩火腿加工过程中理化指标变化的分析[J].肉类研究,2017,31(2):11-15.
[25]BERMúDEZ R,FRANCO D,CARBALLO J,et al.Physicochemical changes during manufacture and final sensory characteristics of drycured Celta ham:effect of muscle type[J].Food Control,2014,43:263-269.DOI:10.1016/j.foodcont.2014.03.028.
[26]MARTíN L,ANETQUERA T,VENATNAS J.Free amino acid and other non volatile formed during processing of Iberian ham[J].Meat Science,2001,59:363-368.
[27]ALI?O M,GRAU R,TOLDRá F,et al.Physicochemical changes in dry-cured hams salted with potassium,calcium and magnesium chloride as a partial replacement for sodium chloride[J].Meat Science,2010,86(2):331-336.DOI:10.1016/j.meatsci.2010.05.003.
[28]马艳梅.羊肉火腿中蛋白质的变化规律及对其品质的影响[D].石河子:石河子大学,2014:10-20.
[29]李美桃.干腌肉块的理化特性研究[D].北京:中国农业大学,2005:12-15.
[30]廖国周,王桂瑛,程志斌,等.双向电泳分析宣威火腿蛋白质组方法的建立[J].食品科学,2012,33(23):125-128.
[31]FLORES M,ARISTOY M C,TOLDRA F.Feedback inhibition of porcine muscle alanyl and arginyl aminopeptidases in cured meat products[J].Journal of Agricultural and Food Chemistry,1998,46(12):4982-4986.DOI:10.1021/jf9806863.
[32]闫文杰,李兴民,安媛,等.金华火腿传统加工过程中的脂肪氧化研究[J].食品工业科技,2007(1):66-68.DOI:10.3969/j.issn.1002-0306.2007.01.016.
[33]竺尚武.西班牙的伊比利亚火腿[J].现代食品科技,2004,20(4):131-134.DOI:10.3969/j.issn.1673-9078.2004.04.047.
[34]SFORZA S,PIGAZZANI A,MOTTI M,et al.Oligopeptides and free amino acids in Parma hams of known cathepsin B activity[J].Food Chemistry,2001,75(3):267-273.DOI:10.1016/s0308-8146(01)00224-2.
[35]NISHIMURA T,KATO H.Taste of free amino acids and peptides[J].Food Reviews International,1988,4(2):175-194.DOI:10.1080/87559128809540828.
[36]GANDEMER G.Lipids in muscles and adipose tissues,changes during processing and sensory properties of meat products[J].Meat Science,2002,62:309-321.DOI:10.1016/s0309-1740(02)00128-6.
[37]王嫒嫡.不同成熟时期宣威火腿品质及营养的研究[D].大连:大连工业大学,2016:10-60.
[38]CARERI M,MANGIA A,BARBIERI G,et al.Sensory property relationships to chemical data of italian-type dry-cured ham[J].Journal of Food Science,1993,58(5):968-972.DOI:10.1111/j.1365-2621.1993.tb06090.x.
[39]钱爱萍,颜孙安,林香信,等.家禽肉中氨基酸组成及营养评价[J].中国农学通报,2010,26(13):94-97.
[40]章建浩,周光宏,朱健辉,等.金华火腿传统加工过程中游离氨基酸和风味物质的变化及其相关性[J].南京农业大学学报,2004,27(4):96-100.DOI:10.3321/j.issn:1000-2030.2004.04.022.
[41]DANG Yali,WANG Zhang,XU Shiying.Methods for extracting the taste compounds from water soluble extract of Jinhua ham[J].European Food Research and Technology,2008,228(1):93-102.DOI:10.1007/s00217-008-0910-2.
[42]竺尚武.西班牙的伊比利亚火腿[J].现代食品科技,2004,20(4):131-134.DOI.10.3969/j.issn.1673-9078.2004.04.047.
[43]ZHOU G H,ZHAO G M.Biochemical changes during processing of traditional Jinhua ham[J].Meat Science,2007,77(1):114-120.DOI:10.1016/j.meatsci.2007.03.028.
[44]MEN Xiaoming,DENG Bo,XU Ziwei,et al.Muscle-fibre types in porcine Longissimus muscle of different genotypes and their association with the status of energy metabolism[J].Animal Production Science,2012,52(5):305-312.DOI:10.1071/AN11185.
[45]MOTILVA M J,TOLDRá F,NIETO P,et al.Muscle lipolysis phenomena in the processing of dry-cured ham[J].Food Chemistry,1993,48(2):121-125.DOI:10.1016/0308-8146(93)90045-h.
[46]MARTí N L,CóRDOBA J J,VENTANAS J,et al.Changes in intramuscular lipids during ripening of Iberian dry-cured ham[J].Meat Science,1999,51(2):129-134.DOI:10.1016/s0309-1740(01)00088-2.
[47]李想,汪志君,于海.干腌火腿的加工工艺及其品质的影响因素[J].食品科技,2010(2):114-117.
[48]FUENTES V,ESTéVEZ M,VENTANAS J,et al.Impact of lipid content and composition on lipid oxidation and protein carbonylation in experimental fermented sausages[J].Food Chemistry,2014,147:70-77.DOI:10.1016/j.foodchem.2013.09.100.
[49]李晋,杨显辉,夏河山,等.金华火腿挥发性风味物质研究进展[J].青海畜牧兽医杂志,2016,46(2):55-57.
[50]宋雪.金华火腿和宣威火腿风味品级研究[D].上海:上海海洋大学,2015:15-17.
[51]唐静.KCl部分替代NaCl对干腌火腿脂肪氧化及风味物质形成的影响[D].南京:南京农业大学,2015:13-16.
[2]乔发东.宣威火腿标准化生产与品质改良技术研究[D].北京:中国农业大学,2004:10-15.
[3]包媛媛,黄艾祥,林奇.宣威火腿的加工工艺[J].肉类研究,2006,20(7):14-16.
[4]王燕,吉杰丽,朱仁俊.撒坝火腿成熟过程中游离氨基酸的变化研究[J].现代食品科技,2013(5):1010-1013.DOI:10.13982/j.mfst.1673-9078.2013.05.036.
[5]连林生,严达伟,王鹤云,等.云南地方猪种系列之二撒坝猪[J].动物科学与动物医学,2005,22(11):72-74.
[6]朱春贤,赵桂英,俞英.提升撒坝火腿产业水平的意义和措施[J].当代畜牧,2016(30):71-77.
[7]王金浩,王桂瑛,尚思奇,等.宣威火腿加工过程游离氨基酸变化规律研究[J].食品安全质量检测学报,2015(11):4640-4644.
[8]赵文泉.三川坝优质水稻品种区域试验初报[J].现代农村科技,2013(20):57-58.
[9]李泽众,陈红,李世俊,等.云南三川火腿加工过程中的理化性质变化[J].肉类研究,2017,31(11):1-6.DOI:10.7506/rlyj1001-8123-201711001.
[10]陈露,陈红,胡永金.三川火腿成熟过程中主要理化性质变化的研究[J].食品安全质量检测学报,2016,7(6):2205-2209.
[11]许华.丽江三川特色美食[J].四川烹饪,2006(9):37.
[12]胡永金,陈红,薛桥丽,等.云南三川火腿加工中微生物区系变化规律研究[J].轻工学报,2017,32(5):8-15.
[13]刘里,杨晓丽.老窝火腿的腌制方法及亚硝酸盐的测定[J].曲靖师范学院学报,2015,34(6):39-41.
[14]何树杨,马文张.老窝火腿的传统制作工艺[J].畜牧兽医杂志,2013,32(1):119-120.
[15]黄艾祥.云南干腌火腿品质特征形成与微生物作用研究[D].重庆:西南大学,2006:14-17.
[16]杨伍松.巧用盐泥腌火腿[J].致富天地,2015(6):58.
[17]吴宝森,谷大海,徐志强,等.诺邓火腿产业化发展现状与对策[J].食品安全质量检测学报,2017,8(11):185-188.
[18]杨洪生,卢昭芬,张灿槐,等.云南鹤庆圆腿的调查[J].云南畜牧兽医,1994(3):20.
[19]刘宁,孙希云,葛长荣.云南火腿加工工艺及其特色的初探[J].肉类研究,2006,20(5):32-34.
[20]张灿槐,杨和泽,赵磊,等.新鹤庆火腿的研制[J].云南农业大学学报,1992(4):231-236.DOI:10.16211/j.issn.1004-390x(n).1992.04.009.
[21]吴娜,孙为正,任娇艳,等.广式腊肠加工过程中质构与色泽变化的研究[J].食品工业科技,2009(3):95-97.DOI:10.13386/j.issn1002-0306.2009.03.036.
[22]SEBRANEK J G,FOX J B.A review of nitrite and chloride chemistry:interactions and implications for cured meats[J].Journal of the Science of Food and Agriculture,2010,36(11):1169-1182.DOI:10.1002/jsfa.2740361122.
[23]SEKHON R K,SCHILLING M W,PHILLIPS T W,et al.Effects of phosphine and methyl bromide fumigation on the volatile flavor profile and sensory quality of dry cured ham[J].Meat Science,2010,86(2):411-417.DOI:10.1016/j.meatsci.2010.05.026.
[24]耿翠竹,季鑫,王海滨,等.宣恩火腿加工过程中理化指标变化的分析[J].肉类研究,2017,31(2):11-15.
[25]BERMúDEZ R,FRANCO D,CARBALLO J,et al.Physicochemical changes during manufacture and final sensory characteristics of drycured Celta ham:effect of muscle type[J].Food Control,2014,43:263-269.DOI:10.1016/j.foodcont.2014.03.028.
[26]MARTíN L,ANETQUERA T,VENATNAS J.Free amino acid and other non volatile formed during processing of Iberian ham[J].Meat Science,2001,59:363-368.
[27]ALI?O M,GRAU R,TOLDRá F,et al.Physicochemical changes in dry-cured hams salted with potassium,calcium and magnesium chloride as a partial replacement for sodium chloride[J].Meat Science,2010,86(2):331-336.DOI:10.1016/j.meatsci.2010.05.003.
[28]马艳梅.羊肉火腿中蛋白质的变化规律及对其品质的影响[D].石河子:石河子大学,2014:10-20.
[29]李美桃.干腌肉块的理化特性研究[D].北京:中国农业大学,2005:12-15.
[30]廖国周,王桂瑛,程志斌,等.双向电泳分析宣威火腿蛋白质组方法的建立[J].食品科学,2012,33(23):125-128.
[31]FLORES M,ARISTOY M C,TOLDRA F.Feedback inhibition of porcine muscle alanyl and arginyl aminopeptidases in cured meat products[J].Journal of Agricultural and Food Chemistry,1998,46(12):4982-4986.DOI:10.1021/jf9806863.
[32]闫文杰,李兴民,安媛,等.金华火腿传统加工过程中的脂肪氧化研究[J].食品工业科技,2007(1):66-68.DOI:10.3969/j.issn.1002-0306.2007.01.016.
[33]竺尚武.西班牙的伊比利亚火腿[J].现代食品科技,2004,20(4):131-134.DOI:10.3969/j.issn.1673-9078.2004.04.047.
[34]SFORZA S,PIGAZZANI A,MOTTI M,et al.Oligopeptides and free amino acids in Parma hams of known cathepsin B activity[J].Food Chemistry,2001,75(3):267-273.DOI:10.1016/s0308-8146(01)00224-2.
[35]NISHIMURA T,KATO H.Taste of free amino acids and peptides[J].Food Reviews International,1988,4(2):175-194.DOI:10.1080/87559128809540828.
[36]GANDEMER G.Lipids in muscles and adipose tissues,changes during processing and sensory properties of meat products[J].Meat Science,2002,62:309-321.DOI:10.1016/s0309-1740(02)00128-6.
[37]王嫒嫡.不同成熟时期宣威火腿品质及营养的研究[D].大连:大连工业大学,2016:10-60.
[38]CARERI M,MANGIA A,BARBIERI G,et al.Sensory property relationships to chemical data of italian-type dry-cured ham[J].Journal of Food Science,1993,58(5):968-972.DOI:10.1111/j.1365-2621.1993.tb06090.x.
[39]钱爱萍,颜孙安,林香信,等.家禽肉中氨基酸组成及营养评价[J].中国农学通报,2010,26(13):94-97.
[40]章建浩,周光宏,朱健辉,等.金华火腿传统加工过程中游离氨基酸和风味物质的变化及其相关性[J].南京农业大学学报,2004,27(4):96-100.DOI:10.3321/j.issn:1000-2030.2004.04.022.
[41]DANG Yali,WANG Zhang,XU Shiying.Methods for extracting the taste compounds from water soluble extract of Jinhua ham[J].European Food Research and Technology,2008,228(1):93-102.DOI:10.1007/s00217-008-0910-2.
[42]竺尚武.西班牙的伊比利亚火腿[J].现代食品科技,2004,20(4):131-134.DOI.10.3969/j.issn.1673-9078.2004.04.047.
[43]ZHOU G H,ZHAO G M.Biochemical changes during processing of traditional Jinhua ham[J].Meat Science,2007,77(1):114-120.DOI:10.1016/j.meatsci.2007.03.028.
[44]MEN Xiaoming,DENG Bo,XU Ziwei,et al.Muscle-fibre types in porcine Longissimus muscle of different genotypes and their association with the status of energy metabolism[J].Animal Production Science,2012,52(5):305-312.DOI:10.1071/AN11185.
[45]MOTILVA M J,TOLDRá F,NIETO P,et al.Muscle lipolysis phenomena in the processing of dry-cured ham[J].Food Chemistry,1993,48(2):121-125.DOI:10.1016/0308-8146(93)90045-h.
[46]MARTí N L,CóRDOBA J J,VENTANAS J,et al.Changes in intramuscular lipids during ripening of Iberian dry-cured ham[J].Meat Science,1999,51(2):129-134.DOI:10.1016/s0309-1740(01)00088-2.
[47]李想,汪志君,于海.干腌火腿的加工工艺及其品质的影响因素[J].食品科技,2010(2):114-117.
[48]FUENTES V,ESTéVEZ M,VENTANAS J,et al.Impact of lipid content and composition on lipid oxidation and protein carbonylation in experimental fermented sausages[J].Food Chemistry,2014,147:70-77.DOI:10.1016/j.foodchem.2013.09.100.
[49]李晋,杨显辉,夏河山,等.金华火腿挥发性风味物质研究进展[J].青海畜牧兽医杂志,2016,46(2):55-57.
[50]宋雪.金华火腿和宣威火腿风味品级研究[D].上海:上海海洋大学,2015:15-17.
[51]唐静.KCl部分替代NaCl对干腌火腿脂肪氧化及风味物质形成的影响[D].南京:南京农业大学,2015:13-16.