食品与机械2011，Vol.27Issue(6)：51-55,5.DOI:10.3969/j.issn.1003-5788.2011.06.012
粉状辅料添加方式和时机对切片火腿品质的影响
Effect of addition method and time of powdery accessories on qualities of porcine sliced ham
摘要
Abstract
In order to improve water-binding, texture and edible quality of porcine ham. The effects were investigated of addition method and timing of powdery accessories during tumbling procedure on the ham quality characteristics. The ham was made of Quadriceps femo-ris from pork hind leg muscle and its quality was determined by measuring water-binding properties (cooking loss, expressible moisture (EM) and water loss after pasteurization), textural characteristics (texture profile analysis), color and sensory qualities. The results showed that when the powdery accessories were added two hours before the end of tumbling either dry or Wet shape, the porcine sliced ham showed adverse water-binding properties, the cooking loss and expressible moisture were higher than other treatments. Un the contrary, when the powdery accessories were added with dry shapeat the beginning of the tumbling or added when preparing the brine, the ham exhibited favorable water-binding properties. Besides, the ham showed the best texture characteristics and sensory qualities, exhibiting the higher hardness, cohesiveness, chewiness and overall acceptability when the powdery accessories were added with day shape at the beginning of the tumbling, followed by the method of accessories added when preparing the brine. Addition of the dry or wet shape powdery accessories during two hours before the end of tumbling could result in the worse texture characteristics and sensory qualities of the ham. Addition method and time of powdery accessories had a significant effect on the lightness, and affected the redness but no significantly, also had no effect on yellowness.关键词
滚揉/辅料/添加方式/添加时机/切片火腿/质构Key words
tumbling/ accessory/ addition method) addition time/sliced ham / texture引用本文复制引用
孙建清,徐宝才,李景军,周辉,祝义亮..粉状辅料添加方式和时机对切片火腿品质的影响[J].食品与机械,2011,27(6):51-55,5.基金项目
国家"973"计划项目(编号:2010CB735700) （编号:2010CB735700）
江苏省科技成果转化项目(编号:BA2009007) （编号:BA2009007）
