利用發酵醬汁開發中式口味火腿之研究Ｉ－乾醃里脊肉火腿之製造

以麴菌（Aspergillus oryzae No. 30120）接種之醬麴所製成醬醪於28°C經3個月發酵後以2,000×g離心取得之發酵醬汁為脫脂黃豆粉和烘焙小麥碎之醬汁（A）及含28%雞骨架之脫脂黃豆粉與小麥碎混合物之醬汁（B）兩種。應用此兩種生發酵醬汁製作乾醃里脊肉火腿（HA與HB），不添加任何發酵醬料之對照組為HC組，於製程中發現HA含水量較其他處理組高（P＜0.05）；各處理組之酸鹼值無顯著差異。隨著製程的進行及熟成期間，各種含氮物質，如非蛋白態氮、胺基態氮及酪胺酸，各處理組間以HB組含量較高，其次為HA，HC組最低（P＜0.05）。此外，HC組之蛋白質分解指數（proteolysis index, PI）亦最低（P＜0.05），而HB與HA組則無顯著差異。官能品評試驗結果則發現，HB、HA和HC組於風味及多汁性無顯著差異，而嫩度和接受性方面，則以HA與HB較佳。

關鍵字

麴菌；發酵醬汁；乾醃里脊肉火腿

並列摘要

Two kinds of mash liquor were obtained from the culture of Aspergillus oryzae (No. 30120) koji with defatted soybean meal and bakery wheat meal (mash A) and the aforementioned mash plus about 28% chicken bone (mash B) . Both mashes were fermented for 3 months at 28℃ and centrifuged by 2,000 X g for 10 min. Pork loin cured with 5% mash A, 5% mash B or without mash was represented as ham A (HA) , ham B (HB) and ham C (HC) , respectively. HA had the highest content of moisture among the three kinds of hams (P ＜ 0.05) during the manufacturing process, while the pH values were not different among the three treatments. However, the meat protein was degraded into nitrogen contented components, such as nonprotein nitrogen, amino nitrogen and tyrosine during the processing of curing, drying, ripening, and ripening after vacuum-packaging. HB had the highest content of the components mentioned above, while HA was the second higher and HC was the lowest one (P ＜ 0.05). Besides, the proteolysis index (PI) of HC was the lowest (P ＜ 0.05), and both PI of HB and HA was not different from each other significantly. There were no significant difference in favor, aroma or juiciness among the three kinds of hams in the panel test, but HA and HB possessed a higher score in tenderness and acceptability (P ＜ 0.05).

並列關鍵字

Aspergillus oryzae ； Fermented mash liquid ； Dry-cured loin ham

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