金华火腿传统加工过程中脂质分解氧化及其相关性研究  

Study on lipolysis-oxidation of Jinhua ham and its correlation during traditional processing

作　　者：章建浩[1] 曾弢[1] 朱健辉[1] 王文华[1] 周光宏[1] 

机构地区：[1]南京农业大学农畜产品加工与质量控制重点开放实验室,江苏南京210095

出　　处：《南京农业大学学报》2005年第4期117-121,共5页Journal of Nanjing Agricultural University

基　　金：国家863计划项目(2002AA248031)

摘　　要：通过对金华火腿传统加工过程中游离脂肪酸(FFA)、硫代巴比妥酸(TBARS)及双烯值和羰基值等的分析,研究其在加工过程中的脂质分解氧化规律及其与温度条件的相关性。结果表明:棕榈酸、硬脂酸、油酸、亚油酸是火腿中FFA的主要成分,在成熟结束时占FFA总量的93.58%,多不饱和脂肪酸由亚油酸占主导地位;在加工过程中各种FFA均先降低再增加,其总量在发酵中期达到最高点;高温成熟促进脂质分解,同时加速不饱和脂肪酸的氧化,使多不饱和脂肪酸含量和TBARS显著地降低;双烯值、羰基值与温度呈正相关(R2分别为0.938 8和0.841 6)。Lipolysis-oxidation of Jinhua ham and its correlation during traditional processing were studied by analyzing free fatty acids （FFA）, thiobarbituric acid （TABRS）, diene value and carbonyl value. The result showed that the main component of FFA was palmitic, stearic, oleic and linoleic （ occupy 93. 58% of total FFA at ageing end）. The content of all FFA decreased at the earlier and then increased during traditional processing. High-temperature ageing could promote lipolysis and speed the oxidation of unsaturated fatty acid, and decrease the content of the polyunsaturated fatty acid and TBARS value significently. Diene value and carbonyl value were positively correlated with temperature （R^2 is 0. 938 8 and 0. 841 6 respectively）.

关 键 词：金华火腿 游离脂肪酸(FFA) 硫代巴比妥酸(TBARS) 双烯值 羰基值 

分 类 号：TS201.21[轻工技术与工程—食品科学]