金华火腿传统加工过程中的脂肪氧化研究  

作　　者：闫文杰[1] 李兴民[2] 安媛 江玉霞[2] 杜燕[2] 

机构地区：[1]北京联合大学师范学院,北京100011 [2]中国农业大学食品科学与营养工程学院,北京100083 [3]国家发改委公众营养与发展中心,北京100038

出　　处：《食品工业科技》2007年第1期66-68,共3页Science and Technology of Food Industry

基　　金："十五"国家科技重大专项(2001BA501A24)。

摘　　要：取0、30、62、160和240d的金华火腿,提取肌内脂肪和皮下脂肪,分别测定脂肪中各组分的含量和氧化指标。结果表明,肌内脂肪中磷脂含量较多,皮下脂肪中甘油酯含量较多;在金华火腿加工过程中,肌内脂肪和皮下脂肪的酸价一直上升,过氧化值、羰基价和TBA值有升有降,但总体呈上升趋势,脂肪氧化程度不断增强。同时发现,肌内脂肪比皮下脂肪的氧化程度更高。Extraction for instramuscular lipid and subcutaneous lipid from JinHua ham of 0.30.62. 160 and 240 day, the results revealed that the phospholipid contents of instramuscular lipid was higher and the Glyceride contents of subcutaneous lipid was higher; During the processing of JinHua ham, AV value kept rising, POV value carbonyl value and TB, A value was up and down ,but rising totally, the degree of lipid oxidation increased continuously. The results also showed the degree of lipid oxidation of instramuscular lipid was higher than subcutaneous lipid.

关 键 词：金华火腿 肌内脂肪 皮下脂肪 

分 类 号：TS251.21[轻工技术与工程—农产品加工及贮藏工程]