金华火腿生产过程中脂质氧化及脂肪氧合酶变化特点研究  

Study on Characteristics of Lipid Oxidation and Lipoxygenase Changes during Processing of Jinhua Ham

作　　者：郇延军[1] 周光宏[2] 徐幸莲[2] 王革新[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]南京农业大学食品学院,江苏南京210095

出　　处：《食品科学》2008年第3期60-65,共6页Food Science

基　　金：“十一五”科技支撑计划项目(2006BAD05A03;2006BAD05A15);江苏省973预研究课题(BK2005213)

摘　　要：60只重量为6.2～6.9kg的原料腿按传统工艺加工金华火腿。分别于原料腿、盐后、晒后、成熟中期、成熟结束、后熟-1和后熟-2七个工艺点随机取5只腿的股二头肌为样品,分析TBA值、羰基值、共轭二烯值及脂肪氧合酶活力的变化,同时用响应曲面法研究加工过程中主要因子对脂肪氧合酶活力的影响。结果显示:TBA值在晒后达到最高,羰基值、共轭二烯值在盐后达到最高,在其它工艺步骤变化不明显。脂肪氧合酶活力从原料腿的8.00U/min·g蛋白上升到盐后的12.55U/min·g蛋白,之后不断下降,至后熟-2酶活为4.87U/min·g蛋白。温度、盐含量和硝酸盐含量是脂肪氧合酶活力的显著影响因子,且温度与盐和硝酸盐含量之间的交互作用对酶活产生显著影响。利用所得回归方程预测加工过程中的实际酶活在成熟中期达到最高,该酶活可解释20%左右的脂肪氧化水平,说明生产过程中脂肪氧合酶在脂肪氧化中不起主导作用,脂肪氧化以自动氧化为主。Jinhua ham was processed by traditional processing technology with 60 hind legs weighed 6.2-6.9 kg. Bicepsfemoris from 5 hams randomly taken at seven key stages, i.e. green ham stage, end of salting, end of sun-drying, middle of aging, end of aging, post-aging -1 and post-aging-2, were used as samples to analyze the changes of TBA value, carbonyl value, conjugated diene value and lipoxygenase activity, while the effects of main influencing factors on the lipoxygenase activity were studied using response surface methodology. Results showed that TBA value reached its highest level at end of sun-drying, carbonyl value and conjugated diene value reached their highest level at end of salting, the changes in the other stages showed insignificant （p〉 0.05）; the lipoxygenase activity reached its highest level of 12.55 U/min.g protein at end of salting from 8.00 U/min.g protein at the green ham stage, then decreased continuously to 4.87 U/min.g protein at post-aging-2; temperature, salt and nitrate contents were the main influencing factors of lipoxygenase activity and interaction effects existed between temperature and salt, nitrate content. The actual activity of lipoxygenase during processing estimated with the gained response surface regression equation and reached the highest level at middle of aging could explain about 20% of the lipid oxidation level. This indicated that lipoxygenase did not take a key role in the lipid oxidation during processing of Jinhua ham; the major cause of lipid oxidation during processing of Jinhua ham was auto-oxidation.

关 键 词：干腌火腿 金华火腿 脂肪氧化 脂肪氧合酶 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]