• 作者： 蔡雲騰; 林棟雍
• 作者服務機構： 臺灣養豬科學研究所
• 中文摘要： 本試驗係測定經機械滾(tumbling)後之豬肉中鹽溶性蛋白質量在製罐後，由火腿之煮後失水量(cooking loss)與由測定火腿蛋白質含量以及水含量來求得添加水(Added water)，從而尋求製成最佳品質之火腿其所需最適當使用量，並測定火腿之含錫(Sn)與含鐵(Fe)量及觀察空罐之製造對火腿外觀之影響。 本試驗之滾動法製造火腿係取0.5％,含磷酸鹽(Sodium Polyphosphate)量與不同比例之鹽(NaCl）含量重複二次，其結果鹽溶性蛋白質含量以2.5%含鹽量一組最高；經觀察滾動後豬肉表面之黏液量，2％含鹽量以上三組較多，1％及0％兩組產生黏抽出物，則顯著減少；煮後失水量以2％含鹽組之3.75％最佳。添加水之測定，亦以2％含鹽組之十5.23為最好。配合燒杯模型試驗所得結果，磷酸鹽添加量增加，則鹽溶性蛋白質亦隨之增加。2％含鹽量對抽取鹽溶性蛋白質效果最佳，故建議2%之鹽添加量與0.45％之磷酸鹽添加量經適當時間之滾動能製成良好品質罐裝火腿。 由空罐試驗顯示，錫及鐵含量皆很低，但觀察外觀則有生銹痕跡，因此肉製品之空罐製造應注意鐵皮接縫處之再塗漆，以免容易生銹而影響產品之外觀。
• 英文摘要： The purpose of this experiment is to studyand find a most suitable level of salt and alkalinephosphate for producing the highest quality ofcanned ham by measuring the extractable levelof salt soluble protein in cured muscle aftertumbling and measuring the percentage ofcooking loss and added water of canned ham.Appearance of canned ham was observed． Two trials were conducted in the experi-ment excised muscles were tumbled with 0%,1.0%, 2.0%, 2.5% and 3.0% of salt in thepresence of 0.5% alkaline phsophate. Thesalt treatment of 2.5% appeared to be op-timal for extracting salt soluble protein. Aftertumbling, the levels of tacky exudate on muscleof 2.0%, 2.5% and 3.0% salt treatments werehigher than those of 0% and 1%. Two percentsalt treatment had the lowest value of 3.75%on cooking loss due to increasing water bindingability. By measuring add water, 2.0% salttreatment had the best value of＋5.23%. Incor-porated with the model test that the extractablelevels of salt soluble protein increased with in-creasing the levels of alkaline phosphate, it ap-peared that 2.0% salt and 0.45% alkaline phos-phate with adequate tumbling was found themost beneficial for the production of cannedham.
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