金华火腿现代化生产过程中脂质及内源酶的变化特点  

Changing characteristic of lipid, lipase and phospholipase during processing of modern dry-cured Jinhua ham

作　　者：陆瑞琪[1] 郇延军[1] 孙敬[1] 赵改名[2] 柳艳霞[2] 

机构地区：[1]江南大学食品学院,江苏无锡214000 [2]河南农业大学食品学院,河南郑州452470

出　　处：《食品与机械》2008年第3期17-20,47,共5页Food and Machinery

基　　金：十一五科技支撑项目(项目编号:2006BAD05A03);国家自然基金项目(项目编号:20846001)

摘　　要：考察在控温控湿的现代化生产中,金华火腿脂质的变化情况,以期为优化工艺提供理论基础。取预腌、腌制结束、风干中期、风干结束、成熟1、成熟2、成熟3和后熟阶段的金华火腿的股二头肌部位的样品,分别测定样品中脂肪酶活力、磷脂酶活力、酸价和TBA值。结果显示,在整个生产过程中,脂肪酶活力不断下降,在成熟1之前的下降速率要明显快于之后的阶段;酸价分别从预腌时期1.695mgKOH/g样品上升到后熟阶段的4.623mgKOH/g样品;而TBA值开始上升,在风干阶段出现最大值,而后下降,但下降变化不明显。与传统工艺相比,各指标的变化上并没有太大的区别,但在生产的时间上大大缩短了。In order to find theory to optimize the processing, changing characteristics of lipid during processing of modem dry-cured Jinhua ham were studied. Biceps femoris from the stages, i.e. pro-curing, curing, drying, middle aging, end of aging, maturation-l, maturation-2, maturation-3 and post aging, were used as samples to determinate lipase activity, phosphalipase activity, acid value the TBA value. Results showed that the lipase activity decreased continuously in the whole processing, and the rate of lipid-enzyme activity＇s decrease before the maturation-1 stage was quicker than after the maturation-1 stage. The acid value increased from 1. 695 mg KOH/g in the pro-cured stage to 4. 623 mg KOH/g in the post aging stage. However, the TBA value rose at first, reached its highest value in the drying stage, and then the value decreased, but not obviously. According to the processing of normal dry-cured Jinhua ham, the changes of parameters are not clear, but the time of processing descends.

关 键 词：金华火腿 脂肪酶 磷脂酶 酸价 TBA值 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]