Bañón S, Cayuela J M, Granados M V, Garrido M D
Department of Food Technology, University of Murcia. Espinardo, Murcia 30071, Spain.
Meat Sci. 1999 Jan;51(1):11-6. doi: 10.1016/s0309-1740(98)00067-9.
Several parameters (sodium chloride, moisture, intramuscular fat, total nitrogen, non-protein nitrogen, white precipitates, free tyrosine, L* a* b* values and acceptability) related with proteolysis during the curing were compared in dry-cured hams manufactured from refrigerated and frozen/thawed raw material. Pre-cure freezing increased the proteolysis levels significantly (p<0.05) in the zones of the ham where water losses and absorption of salt is slowest. Frozen hams present a high incidence of white precipitates, formed mainly by tyrosine crystals. The colour and acceptability scores are similar in frozen and refrigerated hams. The previous freezing and thawing process accentuates the water losses, salt absorption and proteolysis of the cured meat, although it does not significantly affect the sensory quality of the dry-cured ham.
比较了用冷藏和冷冻/解冻原料制作的干腌火腿在腌制过程中与蛋白水解相关的几个参数（氯化钠、水分、肌内脂肪、总氮、非蛋白氮、白色沉淀、游离酪氨酸、Lab*值和可接受性）。预腌制冷冻显著提高了火腿中水分流失和盐分吸收最慢区域的蛋白水解水平（p<0.05）。冷冻火腿中白色沉淀的发生率很高，主要由酪氨酸晶体形成。冷冻火腿和冷藏火腿的颜色和可接受性评分相似。尽管先前的冷冻和解冻过程对干腌火腿的感官品质没有显著影响，但会加剧腌制肉的水分流失、盐分吸收和蛋白水解。
