云南5种火腿水分分布与质构特性研究

Study on moisture distribution and texture characteristics of 5 kinds of hams in Yunnan

中文关键词:  干腌火腿  水分迁移  驰豫现象  质构特性

英文关键词:dry-cured ham  moisture migration  relaxation phenomenon  texture characteristics

中文摘要:

      目的 探究云南5种火腿水分分布与质构特性的差异及相关性。方法 以一年陈的宣威火腿、诺邓火腿、撒坝火腿、三川火腿和鹤庆火腿为原料, 利用低场核磁共振(low-field nuclear magnetic resonance, LF-NMR)与质地剖面分析(texture profile analysis, TPA)分别测定不同地区火腿的水分分布与质构特性。结果 撒坝火腿的不易流动水和自由水横向弛豫时间(T2)分别为26.29与151.13 ms, 均显著高于其他4种火腿(P<0.05); 5种火腿的不易流动水单位质量信号量(A22)均高于结合水(A21)和自由水(A23), 其中撒坝火腿的A22为8857.97, 显著高于其他4种火腿(P<0.05); 宣威火腿的硬度、咀嚼性和内聚性在5种火腿中最高, 而弹性和回复性在5种火腿中最低; 相关性分析显示, 5种火腿的不易流动水含量与回复性、弹性呈极显著正相关(P<0.01), 与硬度呈显著负相关(P<0.05), 与咀嚼性、内聚性呈极显著负相关(P<0.01), 自由水含量与弹性、回复性呈极显著正相关(P<0.01), 而结合水含量与质构指标无显著相关性。结论 本研究表明不易流动水在5种火腿中占主要优势, 其在5种火腿中的含量变化导致了火腿之间的质构特性差异, 可以为火腿的品质调控提供理论依据。

英文摘要:

      Objective To explore the difference and correlation between moisture distribution and textural characteristics of 5 kinds of hams in Yunnan. Methods The moisture distribution and textural characteristics of hams in different regions were measured by low-field nuclear magnetic resonance (LF-NMR) and texture profile analysis (TPA) with one-year old Xuanwei Ham, Nuodeng Ham, Saba Ham, Sanchuan Ham and Heqing Ham as raw materials. Results The transverse relaxation time (T2) of non-flowing water and free water of Saba Ham were 26.29 and 151.13 ms respectively, which were significantly higher than those of the other 4 kinds of ham (P<0.05); the unit mass signal quantity (A22) of non-flowing water of 5 kinds of ham was higher than that of bound water (A21) and free water (A23), among them, the A22 of Saba Ham was 8857.97, which was significantly higher than that of the other 4 kinds of ham (P<0.05); the hardness, chewiness and cohesiveness of Xuanwei Ham were the highest among the 5 kinds of ham, while the springiness and resilience were the lowest among the 5 kinds of ham; correlation analysis showed that the content of non-flowing water was significantly positively correlated with resilience and springiness (P<0.01), negatively correlated with hardness (P<0.05), and negatively correlated with chewiness and cohesiveness (P<0.01), the content of free water was positively correlated with springiness and resilience (P<0.01), while the content of bound water had no significant correlation with texture indexes. Conclusion This study shows that the water which is not easy to flow is dominant in 5 kinds of hams, and the change of its content in 5 kinds of hams leads to the difference of texture characteristics among hams, which can provide theoretical basis for the quality control of hams.