现代工艺金华火腿中游离氨基酸含量的研究  

Changes of Free Amino Acids in Jinhua Ham during Processing

作　　者：赵改名[1] 柳艳霞[1] 高晓平[1] 郭世良 李欢 张秋会[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]漯河双汇集团,河南漯河462000

出　　处：《食品科学》2009年第21期152-154,共3页Food Science

基　　金："十一五"国家科技支撑计划项目(2006BAD05A03);国家博士后基金项目(20060390295)

摘　　要：通过跟踪金华火腿的现代化工艺生产过程,选取原料腿、预腌结束、腌制结束、风干中期、风干结束、成熟前期(成熟1)、成熟中期(成熟2)、成熟结束(成熟3)和后熟结束9个工艺点对金华火腿股二头肌中游离氨基酸的含量进行测定。结果表明:肌肉中的游离氨基酸(FAA)含量都随金华火腿加工进程逐渐升高;成熟过程中升高最快。FAA总量比腌制前提高5倍左右,多数FAA浓度为腌制前的10倍,含量较高的FAA有Glu、Leu、Ala、Arg等,增加比例较大的有Glu、Thr、Val、Ile和Pro等。The processing of Jinhua ham by modern processing technology was traced by examining free amino acid （FAA） content in 5 replicate samples of bicepsfemoris taken as the material for Jinhua ham production at 9 processing stages, namely, green ham, end of pre-curing, end of curing, mid-drying, end of drying, 3 fermentation stages （early stage, medium stage, late stage） and end of post-aging. Results showed that the contents of FAAs in biceps femoris displayed a gradual increase during processing and a sharp rise was observed at the fermentation stages. The total content of FAA in Jinhua ham was about 5 times higher than that in precuring sample and the contents of majority of FAA were increased by 10 times. Glu, Leu, Ala and Arg had relatively high contents and Glu, Thr, Val, Ile and Pro exhibited a large increase.

关 键 词：金华火腿 现代工艺 游离氨基酸 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]