In order to improve water-binding, texture and edible quality of porcine ham. The effects were investigated of addition method and timing of powdery accessories during tumbling procedure on the ham quality characteristics. The ham was made of Quadriceps femo-ris from pork hind leg muscle and its quality was determined by measuring water-binding properties (cooking loss, expressible moisture (EM) and water loss after pasteurization), textural characteristics (texture profile analysis), color and sensory qualities. The results showed that when the powdery accessories were added two hours before the end of tumbling either dry or Wet shape, the porcine sliced ham showed adverse water-binding properties, the cooking loss and expressible moisture were higher than other treatments. Un the contrary, when the powdery accessories were added with dry shapeat the beginning of the tumbling or added when preparing the brine, the ham exhibited favorable water-binding properties. Besides, the ham showed the best texture characteristics and sensory qualities, exhibiting the higher hardness, cohesiveness, chewiness and overall acceptability when the powdery accessories were added with day shape at the beginning of the tumbling, followed by the method of accessories added when preparing the brine. Addition of the dry or wet shape powdery accessories during two hours before the end of tumbling could result in the worse texture characteristics and sensory qualities of the ham. Addition method and time of powdery accessories had a significant effect on the lightness, and affected the redness but no significantly, also had no effect on yellowness.%为改善猪肉切片火腿质构、口感和系水性问题,以精选猪后腿肉的股四头肌为主要原料,研究滚揉时粉状辅料添加方式(干态或湿态)和添加时机(滚揉初期或末期)对猪肉切片火腿系水性(蒸煮损失、切片杀菌失水率、压榨失水)、质构特性、色泽和感官品质的影响.结果表明,辅料在滚揉结束之前(2h)以干态或湿态形式加入均不利于猪肉切片火腿的系水性,产品的蒸煮损失和压榨损失相对其他组均较大；相反,辅料在滚揉开始时干态加入或配料水时加入均有利于产品的系水性.辅料在滚揉开始时以干粉形式加入的火腿具有最好的质构特性和感官品质,具有最高的硬度、内聚性和咀嚼度,总接受性分值最高,其次为配料水时加入的,而辅料在滚揉结束之前(2h)干态加入或湿态加入火腿的质构特性和感官品质均较差.辅料添加方式和时机对产品的亮度值(L*)有显著性影响,对红度值(a*)有影响,但不显著,对黄度值(b*)无影响.
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