%0 Journal Article %A WANG Yan %A LIU Chang-hua %A ZHANG Jian-hao* %A JIN Guo-feng %T Effect of Intensified High-temperature Drying-ripening on Lipolysis and Lipid Oxidation of Chinese Bacon %D 2013 %R 10.7506/spkx1002-6630-201311018 %J FOOD SCIENCE %P 77-82 %V 34 %N 11 %X

The present study was aimed to reveal the effect of intensified high-temperature ripening on lipolysis and lipid
oxidation in Chinese bacon and explore its feasibility in processing cured meat products. Chinese bacon was subjected
to intensified heat treatment at 65 ℃ for 0.5 h. We examined changes in various indexes related to lipolysis and lipid
oxidation in comparison with control samples. The results showed that after treatment at 65 ℃, the activities of neutral
esterase, acid esterase and phospholipase were increase by 30.65%, 63.64% and 87.10%, respectively, as compared to
the control group. Lipoxygenase activity was increase by 73.42% (P < 0.05), and was always higher than that of the
control group during the subsequent air drying stage. The contents of four major free fatty acid were increased in different
degrees; linoleic acid content was increase by 41.73% (P < 0.01). Meanwhile, thiobarbituric acid-reactive substance
(TBARS) value and peroxide value of final products were decreased by 26.10% and 45.00% (P < 0.05), respectively.
Thus, intensified high-temperature ripening can enhance lipase activity, accelerate lipolysis and lipid oxidation, is
beneficial to the accumulation of flavor substances and quality improvement, effectively reduce the POV and TBARS
values of final products, and increase the safety.

%U https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201311018