利用發酵醬汁開發中式口味火腿之研究II. 蒸煮式里脊肉火腿之製造

以麴菌No. 30120做為發酵菌種，接種於脫脂黃豆粉與小麥碎片之混合物（對照組A）及上述之混合物含約28%雞骨者（雞骨組B），於28℃經3個月發酵後，以2,000×g離心取得之發酵醬汁A及醬汁B兩種。培養於50℃、60℃及70℃之蛋白酶活性測定，顯示醬汁B比A具有較高的活性，以50℃活性最強。在火腿加工過程試驗顯示雞骨發酵醬汁之熟里脊肉火腿（HB）的水溶性氮（water soluble nitrogen, WSN），非蛋白態氮（nonprotein nitrogen, NPN），胺基態氮（amino nitrogen）及酪胺酸（tyrosine）於醃漬、發色、乾燥與燻煙及蒸煮過程之含量最高，其次為脫脂黃豆粉與小麥碎發酵醬汁熟里脊肉火腿（HA）、無發酵醬汁熟里脊肉火腿（HC）最低（P＜0.05），但三組火腿與蒸煮前比較，煮後之WSN、NPN、胺基態氮之測定值發現急劇下降，僅酪氨酸仍居高不下（P＜0.05）。HB於15週儲存期間顯示其WSN、NPN、胺基態氮及酪氨酸在三種火腿中含量最高，HC最低（P＜0.05），HB之酪氨酸未發現有隨儲存期之延長而增加的情形。HB和HC之儲存期間的亞硝酸鹽殘留量頗為近似，HA有較高的含量（P＜0.05）。TBA值於儲存期間顯示HA和HB均維持在一個很低的量（＜0.26 mg/kg）。官能品評試驗結果發現，HB、HA和HC無顯著差異，但HB和HA在風味、香味、多汁性、嫩度和接受性上有較佳之評價。

關鍵字

發酵醬汁；熟里脊肉火腿；官能品評

並列摘要

Two kinds of mash liquor were obtained from the Aspergillus (No. 30120) koji mash of defatted soybean meal and baked wheat meal (A) and the afore-mentioned mash contained about 28% chicken bone (B). Both were fermented over 3 months at 28℃ and centrifuged by 2,000 × g for 10 min. Comparing the protease activity, B had a higher activity than A while being incubated at 50℃, 60℃ and 70℃, respectively, It also revealed that the highest protease activity existed at 50℃. On the experiments of cooked loin ham, loin ham injected with 5% mash liquor of B (HB) had the highest content of water soluble nitrogen (WSN), nonprotein nitrogen (NPN), amino nitrogen and tyrosine at the processing stage of curing, reddening, drying and smoking, and cooking. The components mentioned above in the loin ham injected with 5% mash liquor of A (HA) and the loin ham injected 5% saline water (control, HC) was three second highest and lowest (P＜0.05), respectively. However, WSN, NPN and amino nitrogen in those three hams dropped rapidly after cooking except that tyrosine still kept at a higher level (P＜0.05). HB also revealed the highest content of WSN, NPN, amino nitrogen and tyrosine among the three kinds of hams, while HC had the lowest content (P＜0.05) during storage for 15 weeks, but tyrosine of HB appeared to have no increment with increased storage time. The amount of nitrite residue of HB was close to HC, HA had the highest content (P＜0.05). TBA value of HA and HB remained at a low level (＜0.26 mg/kg) during storage. In the panel test, there were no significant difference in favor, aroma, juiciness, tenderness or acceptability among the three kinds of hams, but HA and HB possessed a bit higher scores.

並列關鍵字

Mash liquor ； Cooked loin ham ； Panel test

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