金华火腿传统工艺优化和主要技术参数间的相关性分析

用JMP软件DOE程序包中custom design程序对金华火腿传统加工工艺进行了6因素3水平优化实验设计,并以144条浙江兰溪当地杂交猪后腿为原料,按照实验设计要求进行了加工试验。以成熟后和后熟后试验火腿的感官评定结果为响应值,用JMP内部分析程序对试验结果进行了方差分析,并用SPSS统计软件对加工过程中的主要技术参数和感官评定结果进行了相关分析。结果表明,腌制期、浸腿时间和成熟期的挂腿位置是影响产品质量的重要因素,最佳工艺组合为腌制期30d,浸腿时间18h。上层挂腿位置小气候成熟条件,腿胚重、用盐量和各主要工序后的产品总失重率之间,及其与产品感官质量指标之间都存在显著相关关系,可以通过原料腿标准化和控制各工序后的产品总失重率来控制产品质量。

Optimization of Traditional Technology of Jinhua Ham and Correlation Analysis on Main Technological Parameters

Six factors with 3 levels experiment optimization design (DOE) on the traditional pro- cessing technology of Jinhua Ham was done with DOE Custom Design program of JMP software. Ex- perimental Jinhua Hams were processed according to the design with fresh hams from hind legs of local crossbred pigs of Lanxi, Zhejiang province, China. With sensory evaluation results of hams after aging and after post-aging as experiment responses, experiment results were analyzed with JMP variance analysis program. Correlation analysis was also carried on main technological parameters and sensory e- valuation results with SPSS software. The results showed that salting time, soaking time and ham hanging position in aging cellar were the important factors influencing product quality. The optimum technological combination was salting time of 30 days, soaking for 18h and aging in a climate similar to that around the upper hanging ham position in the aging cellar. Fresh ham weight, salt dosage, total ham weight loss rate after each processing step and product sensory characters were significantly inter - correlated, which indicated that product quality may possibly be controlled by fresh ham standard- ization and control of total ham weight loss rate after each processing step.