盐含量对金华火腿中脂质水解的影响  

Influence of salt content on lipolysis during processing of dry-cured

作　　者：陆瑞琪[1] 郇延军[1] 詹文圆[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：《现代食品科技》2008年第10期961-965,共5页Modern Food Science and Technology

基　　金：十一五科技支撑项目(2006BAD05A03);国家自然基金资助项目(20846001)

摘　　要：考察盐含量对金华火腿中的内源酶活力及游离脂肪酸含量的影响。将原料腿分成2组,分别进行低盐(8%)和高盐(浓度12%)处理。取原料腿、腌制结束期、风干结束期、成熟1期、成熟2期、后熟期的股二头肌部位分别测定其中盐含量、内源酶活力和游离脂肪酸的含量。结果显示:在整个生产工艺中,盐含量不断升高,低盐样品从0.19%上升到8.42%,高盐样品从0.19%上升到9.77%;内源酶活力不断下降,且高盐处理的样品的内源酶活力低于低盐处理样品;总的游离脂肪酸含量呈现上升趋势,其中棕榈酸、油酸和亚油酸是主要的脂肪酸,亚油酸是重要的风味前体物质。盐含量对脂质水解作用的影响不大。The influence of salt content on the lipase activity and the content of FFA during processing of dry-cured Jinhua ham is studied. The raw materials are divided into two groups, Group A （treated by low concentration of salt, 8%） and Group B （treated by high salt content, 12%）. Results show that, during the processing of Jinhua ham, salt contents in biceps of the ham of Group A and B rise from 0.19% to 8.42%, and from 0.19% to 9.77%, respectively, while inner lipase activity decreased continuously in the whole process. And the lipase activities of group A are higher than those of group B. Palmitic acid, oleic acid and linoleic acid are found to be the major flee fatty acids, among which linoleic acid is an important precursory flavor substance. The content of the total free fatty acids increase during the processing and salt content shows little effect on the lipolysis during the process.

关 键 词：金华火腿 盐含量 脂肪酶 磷脂酶 游离脂肪酸 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]