食盐用量对四川腊肉加工及贮藏过程中肌内脂肪变化的影响  

Effects of salt content on changes of intramuscular lipids in Sichuan bacon during processing and storage

作　　者：张平[1] 杨勇[1] 巩洋[1] 曹春廷 郭艳婧 吕舒[1] 刘超楠[1] 杨莎[1] 李诚[1] 胡滨[1] 何利[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品工业科技》2014年第13期327-331,386,共6页Science and Technology of Food Industry

基　　金：四川省科技厅科技支撑计划项目(2012NZ0001)

摘　　要：为了探明不同食盐用量对四川腊肉肌内脂肪变化的影响,本研究分别以不同食盐用量(食盐用量分别为肉质量的3%、4%、5%、6%、7%,分别用A、B、C、D、E组来表示)的四川腊肉为研究对象,测定了肌内脂肪中酸价、过氧化值、TBA值以及游离脂肪酸等指标在不同加工及贮藏阶段的变化。结果表明,肌内脂肪在加工贮藏过程中发生了大量降解,当食盐用量为肉质量的5%时,脂肪水解程度最低;食盐用量为肉质量的3%时,过氧化值最低,而TBA值最高,说明当食盐用量偏高(高于肉质量的3%时),可促进脂肪氧化中间产物的生成,但抑制脂肪氧化终产物丙二醛的生成。棕榈酸、硬脂酸、油酸、亚油酸是肌内脂肪中主要的游离脂肪酸,腊肉中食盐用量为肉质量的3%时,不饱和脂肪酸含量最高(61.23%)。In order to investigate the effects of different salt contents on lipid degradation of intramuscular lipids inSichuan Bacon, intramuscular l ipids of Sichuan Bacon with different salt contents （3 %, 4%. 5 %, 6%, 7% of thepork＇s weight,which were individually represented by group A, B, C, D and E）were used to analyze changingrules of acid value, peroxide value,IBA value and free fatty acids during processing and storage.Results showedthat intramuscular lipids were degraded enormously during processing and storage, and the hydrolysis ofintramuscular lipids was lowest when the salt content .5% of the pork＇ s weight.When the salt content was 3% of thepork＇s weight,peroxide value was lowest and TBA value were highest,which indicated that higher salt contents（more than 3% of the pork＇ s weight） could produce more intermediate products of lipid oxidation, but theproduction of malondiadehyde was restrained.The main free fatty acids of intramuscular lipids were palmitic acid,stearic acid,oleic acid and linoleic acid,and the content of unsaturated fatty acid（61.23% ）was highest when thebacon＇ s salt content was 3% of its weight.

关 键 词：食盐用量 四川腊肉 肌内脂肪 脂肪降解 脂肪氧化 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]