Abstract：In order to ascertain the bearing of mould on the qualty of Jinhua Ham, we first made a study of the kinds, distribution and laws of development of the m-ould growing on the ham. then through experiments in five aspects, it was confirmed that these kinds of mould had no direct bearing on the quality of the ham and the formation of its colour , flavour and taste. through further researches on the relationship between the ham mould and the decayed bacteria , we discovered that many kinds of mo uld had the function of controlling the growth of the decayed abacteria, so as to prevent the ham in the long course of processing from de~ cay and deterioration. thus the quality of ham and the formation of its colour , flavour and taste could be quaranteed. This evidenced that the mould on the h-am had an indirect bearing on the quality of ham, the result of our researchecprovides a scientific basis for the improvement and reform of the traditional technique of the ham manufacture , whichusually takes a long eriod of time and yields poorly , with a possible harm, of mould to the health of people.
收稿日期: 2018-01-30
引用本文:
林克忠；杨耀寰；竺尚武；王锡渊；张少华；卜新培；胡嘉鑫；赵晓宁；. 金华火腿的质量和色香味形成与霉菌关系的研究[J]. 肉类研究, 1992, 6(2): 10-16.
Lin Ke-zhong et al. Jinhua Ham’ s Quality and the Formation of its Color, Flavor and Taste in Relation to the Mold. Meat Research, 1992, 6(2): 10-16.
1992, Vol. 6 
