刘毕琴 王馨蕊 赵文华 李会民 李宏 张军军 史巧

摘 要：為研究市售常见诺邓火腿的差异，对具有地域特色的诺邓火腿进行综合评价。以洋三元白猪、诺邓黑猪为原材料，按照诺邓火腿工艺加工1、3 年火腿，测定其理化指标、质构特性和游离氨基酸含量，并用电子舌分析其滋味特性差异。结果表明：4 组火腿质地存在明显差异;4 组火腿中均分离出18 种游离氨基酸，精氨酸含量最丰富，亮氨酸、赖氨酸和谷氨酸次之;洋三元白猪火腿（W组）的游离氨基酸含量高于诺邓黑猪火腿（B组），B组的鲜味氨基酸相对含量高于W组，氨基酸的释放量可明显将1 年和3 年的火腿区分开;电子舌结果表明，B1组的滋味丰富性最大，B3组的咸味最大但鲜味最小，W1组的鲜味较大但丰富性较小，W3组的咸鲜味和丰富性适中。综上，鲜味、丰富性和咸味是诺邓火腿重要的味觉指标，诺邓黑猪火腿滋味较为丰富，B3组硬度、咸味最大，加工过程中要控温控湿。

关键词：诺邓火腿;质构;游离氨基酸;呈味特征;电子舌

Physicochemical and Taste Properties of Nuodeng Dry-Cured Hams from Different Pig Breeds and of Different Ages

LIU Biqin1， WANG Xinrui1， ZHAO Wenhua1， LI Huimin2， LI Hong1， ZHANG Junjun2， SHI Qiao1，*

（1.Agro-Products Processing Research Institute， Yunnan Academy of Agricultural Sciences， Kunming 650223， China;

2.Yunnan Ruitong Animal Husbandry Technology Development Co. Ltd.， Dali 671000， China）

Abstract： In order to investigate the differences in the quality characteristics of the common commercial Nuodeng dry-cured hams， a comprehensive evaluation of Nuodeng featured dry-cured hams was carried out. The physicochemical characteristics， textural properties and free amino acid contents of one- and three-year-old hams from Duroc × （Landrace ×

Yorkshire） white pigs and those from Nuodeng black pigs were determined， and the difference in their taste profiles was analyzed by using an electronic tongue. The results showed that there were significant differences in the texture of the four ham samples. Eighteen free amino acids were isolated from each sample， with arginine being the most abundant， followed by leucine， lysine and glutamic acid. The free amino acid content of white pig dry-cured ham （W group） was higher than that of black pig dry-cured ham （B group）， while the proportion of umami amino acids in W group was higher than that in B group. The one- and three-year-old hams could be clearly distinguished by the amount of released amino acids. The results of electronic tongue showed that the one-year-old B sample （B1 group） had the highest richness， the three-year-old B sample （B3 group） had the highest saltiness and lowest umami， the one-year-old W sample （W1 group had the highest umami but lowest richness， and the three-year-old W sample （W3 group） had intermediate levels of saltiness， umami and richness. In summary， umami， richness and salty taste could be important taste indicators of Nuodeng dry-cured ham. Nuodeng black pig ham had a richer taste， and B3 group had the highest hardness and saltiness， indicating the need for temperature and humidity control during processing.

Keywords： Nuodeng dry-cured hams; texture; free amino acids; taste characteristics; electronic tongue

DOI：10.7506/rlyj1001-8123-20210430-119

中图分类号：TS251.5                                        文献标志码：A 文章编号：1001-8123（2021）08-0001-08

引文格式：

刘毕琴， 王馨蕊， 赵文华， 等. 不同来源和年份诺邓火腿的理化和呈味性质[J]. 肉类研究， 2021， 35（8）： 1-8. DOI：10.7506/rlyj1001-8123-20210430-119.    http：//www.rlyj.net.cn

LIU Biqin， WANG Xinrui， ZHAO Wenhua， et al. Physicochemical and taste properties of Nuodeng dry-cured hams from different pig breeds and of different ages[J]. Meat Research， 2021， 35（8）： 1-8. DOI：10.7506/rlyj1001-8123-20210430-119.    http：//www.rlyj.net.cn

诺邓火腿产自云南省大理州云龙县诺邓村，以当地散养诺邓黑猪为原料，用独特的井盐腌制、上挂风干、发酵而成。在火腿长时间的加工过程中会发生一系列生物化学反应，产生独特的风味和质地。

滋味是衡量火腿品质的重要指标，其强度由呈味物质的含量和阈值共同决定[1]。……