金华火腿加工过程中蛋白质降解情况的研究  

作　　者：江玉霞[1] 李兴民[1] 闫文杰[1] 李海芹[2] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]河北工程学院食品系,河北邯郸057150

出　　处：《食品工业科技》2005年第6期52-54,共3页Science and Technology of Food Industry

基　　金：国家"十五"重大科技专项(2001BA501A24)。

摘　　要：以金华火腿为原料,主要从原料、腌制期、发酵初期、发酵中期、发酵末期五个阶段取样,对金华火腿在加工过程中半膜肌和股二头肌的肌浆蛋白和肌原纤维蛋白的降解情况进行了研究。结果表明,金华火腿在加工过程中,半膜肌的蛋白质降解主要是在腌制期和发酵初期;股二头肌的蛋白质降解主要是在腌制期和发酵中后期。本文同时测定主要呈味氨基酸在加工过程中含量的变化情况,发现蛋白质的降解作用与主要氨基酸的生成相关。This paper studies the changes of the sarcoplasmic and myofibrillar proteins in Semimembranosus and Biceps muscles during the processing of Jin-hua ham. Electrophortic studies of the sarcoplasmic and myofibrillar proteins showed the virtual disappearance of protein bands and the appearance of components with different molecular weight. Changes in proteins of Semimembranosus and Biceps muscles mainly happened during curing and fermentation. The content of amino acids providing sweetness and palatable tastes increased notably during fermentation, and this had a significant correlation with the changes in proteins.

关 键 词：金华火腿 肌浆蛋白 肌原纤维蛋白 电泳 氨基酸 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]