撒坝火腿成熟过程中游离氨基酸的变化研究  

Changes of Free Amino Acids in Saba Ham during Fermentation

作　　者：王燕[1] 吉杰丽[1] 朱仁俊[1] 

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201

出　　处：《现代食品科技》2013年第5期1010-1013,共4页Modern Food Science and Technology

摘　　要：以云南撒坝火腿为原料,利用氨基酸自动分析仪检测腌制4月到9月股骨与髋骨之间偏腿背侧肌肉游离氨基酸的变化。结果表明肌肉中的游离氨基酸在成熟期间呈现出先增后降的趋势。腌制到7月时各种游离氨基酸含量最大,占同时期产品质量的5.39%,此阶段含量较高的游离氨基酸分别为Glu、Lys、Ala和Ieu,较低的分别为Met、Tyr、His、Asp。整个成熟期间,含量较高的的氨基酸Glu、Lys、Ala、Lys,含量较低的氨基酸是Cys、Pro、Tyr、Arg。不同的游离氨基酸含量可能使干腌火腿产生不同的风味。The contents of amino acids in the leg back side muscle between femur and hip in Saba ham were detennined by amino acid analyzer during fermentation. The results showed that the free amino acids in the muscles during fermentation first increased and then decreased. In the middle of fermentation, the content of flee amino acids reached the largest value, accounting for 5.39% of the products. The flee amino acids with high contents were Glu, Lys, Phe and Ile, and the lower-content ones were Cys, Pro, Tyr and Arg. Different flee amino acids may play an important role of Saba ham flavor.

关 键 词：撒坝火腿 肌肉 游离氨基酸 风味 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]