肉类研究
肉類研究
육류연구
MEAT RESEARCH
2015年
7期
16-19
,共4页
钟昳茹%周辉%欧阳志芒%刘成国
鐘昳茹%週輝%歐暘誌芒%劉成國
종질여%주휘%구양지망%류성국
烟熏火腿%品质特性%挥发性成分
煙熏火腿%品質特性%揮髮性成分
연훈화퇴%품질특성%휘발성성분
smoked dry ham%quality characteristics%volatile compounds
研究成熟湘西烟熏火腿中各部位肉质的品质特性,对烟熏火腿成品不同厚度瘦肉的水分含量、食盐含量以及挥发性成分进行分析。结果表明:从湘西烟熏火腿中共鉴定出53种挥发性成分,距离火腿表面1、2、3 cm处分别检测出挥发性成分29、27、21种;主体挥发性成分为酯类、醇类、醛类、酮类、酸类、酚类和烃类。提示,湘西烟熏火腿具有距表皮越深含水量越高、食盐含量越低的特点。
研究成熟湘西煙熏火腿中各部位肉質的品質特性,對煙熏火腿成品不同厚度瘦肉的水分含量、食鹽含量以及揮髮性成分進行分析。結果錶明:從湘西煙熏火腿中共鑒定齣53種揮髮性成分,距離火腿錶麵1、2、3 cm處分彆檢測齣揮髮性成分29、27、21種;主體揮髮性成分為酯類、醇類、醛類、酮類、痠類、酚類和烴類。提示,湘西煙熏火腿具有距錶皮越深含水量越高、食鹽含量越低的特點。
연구성숙상서연훈화퇴중각부위육질적품질특성,대연훈화퇴성품불동후도수육적수분함량、식염함량이급휘발성성분진행분석。결과표명:종상서연훈화퇴중공감정출53충휘발성성분,거리화퇴표면1、2、3 cm처분별검측출휘발성성분29、27、21충;주체휘발성성분위지류、순류、철류、동류、산류、분류화경류。제시,상서연훈화퇴구유거표피월심함수량월고、식염함량월저적특점。
Quality characteristics of lean meat at different thickness of smoked dry ham from western Hunan province were investigated by measuring moisture, salt and volatile components. The results showed that 53 volatile compounds were identified from the smoked dry ham, including 29, 27 and 21 compounds at distances of 1, 2 and 3 cm away from the skin, respectively. The main volatile compounds included esters, alcohols, aldehydes, ketones, phenols and hydrocarbons.