采用氨水溶液腌制液可改善苍白、中等和深色肌肉切块和成型火腿的品质特性。
Quality characteristics of chunked and formed hams from pale, average and dark muscles were improved using an ammonium hydroxide curing solution.
机构信息
Department of Animal and Range Sciences, South Dakota State University, Brookings, SD 57007, USA.
出版信息
Meat Sci. 2010 Oct;86(2):352-6. doi: 10.1016/j.meatsci.2010.05.012. Epub 2010 May 31.
Cooking yield, cooked pH, purge loss, moisture, lipid oxidation, external and internal color, break strength and elongation distance were assessed for pale (PALE), average (AVG) and dark (DARK) inside hams injected with either a control cure solution (CON) or BPI-processing technology cure solution (BPT). Following enhancement, muscles were chunked, vacuum tumbled, smoked and cooked to 66 degrees C. Cooked ham pH was 6.49 for DARK, 6.40 for AVG, and 6.30 for PALE, respectively (P<0.0001). Cooked pH was higher (P<.0001) for BPT than CON. Cooked ham moisture content was higher (P<0.0001) for BPT hams than CON hams (74.83 vs. 74.11%) but BPT did not significantly influence cooking yield or lipid oxidation. Consumers (n=150) of diverse demographics rated hams for appearance and taste. Results indicated that BPI-processing technology improved visual appearance of hams made from pale, average, and dark muscles and improved the eating quality of hams made from pale muscles.
烹饪产率、蒸煮 pH 值、损耗率、水分、脂质氧化、外部和内部颜色、断裂强度和伸长距离，用于评估注射了对照腌制液（CON）或 BPI 加工技术腌制液（BPT）的浅（PALE）、中（AVG）和深（DARK）色火腿。增强后，肌肉被切块、真空翻滚、熏制和煮至 66°C。深（DARK）色、中（AVG）色和浅（PALE）色火腿的蒸煮 pH 值分别为 6.49、6.40 和 6.30（P<0.0001）。BPT 比 CON 的蒸煮 pH 值更高（P<.0001）。BPT 火腿的水分含量高于 CON 火腿（74.83% 比 74.11%）（P<0.0001），但 BPT 对烹饪产率或脂质氧化没有显著影响。来自不同背景的 150 名消费者对火腿的外观和口感进行了评价。结果表明，BPI 加工技术改善了浅、中、深色肌肉制成的火腿的视觉外观，并改善了由浅色肌肉制成的火腿的食用质量。
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