[目的]通过控制羊火腿风干成熟条件,缩短羊火腿生产周期并检测风干成熟期间的剪切力、质构特性和系水力,为风干羊火腿的工业化生产和品质提高提供理论依据.[方法]以在实验室自制干腌风干羊火腿的股二头肌为材料,采用梯度调控风干方法,确定在风干成熟过程中最适风干温度、湿度及风速等工艺参数,测定分析羊火腿风干成熟期间剪切力、质构特性、水分和系水力等指标的变化.[结果]羊火腿风干成熟期间系水力呈下降趋势;剪切力值呈上升趋势(P<0.05);硬度、胶着性、凝聚力、咀嚼性呈上升降趋势(P<0.05).黏性、弹性、回复性呈下降趋势(P<0.05).[结论]羊火腿风干成熟期间火腿质地变得致密,质构变硬,系水力下降,火腿嫩度降低.通过调控羊后腿风干成熟期间的温度、湿度和风速,羊火腿的生产周期缩短至传统工艺的六分之一.%[Objective] By controlling the drying condition of sheep hind legs,shortening the production cycle and detecting the shear force,texture characteristics and water holding capacity during the drying matu-ration process of dry cured sheep ham,this project aims to provide the theoretical basis for the industrial pro-duction and quality improvement of dry cured sheep ham.[Method]The biceps femoris muscle of dry -cured sheep ham made in laboratory was used as experimental material and gradient control method was applied to determine the temperature, the humidity, the airflow and other process parameters during drying process to measure the shear force, texture characteristics, water content, water holding capacity and other indicator changes during drying maturation process of dry cured sheep ham.[Result]Water holding capacity decreased during drying maturation process of dry cured sheep ham and the shear force value increased(P<0.05). Hardness,gumminess,cohesive force and chewiness increased(P<0.05).Viscidity, elasticity and resili-ence declined(P <0.05).[Conclusion]During drying maturation process of dry cured sheep ham,the leg texture become dense,texture characteristics hardened and tenderness decreased.By controlling the tempera-ture,humidity and airflow,production cycle of sheep ham is shortened to 1/6 of the traditional process.
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