食品科学 ›› 2009, Vol. 30 ›› Issue (2 ): 92-97.doi: 10.7506/spkx1002-6630-200902017

• 工艺技术 • 上一篇    下一篇

山羊腿干腌发酵成熟工艺及工艺过程中脂质分解氧化研究

郭黎洋1,闵成军1,董庆利2,王永丽1,章建浩1 ,*   

  1. 1.南京农业大学 教育部肉品质加工与质量控制重点实验室 2.上海理工大学医疗器械与食品学院
  • 收稿日期:2008-01-07 修回日期:2008-06-09 出版日期:2009-01-15 发布日期:2010-12-29
  • 通讯作者: 章建浩 E-mail:nau_zjh@yahoo.com
  • 基金资助:

    “十一五”国家科技支撑计划项目(2006BAD05A15);浙江省重大科技攻关项目(2006C12081)

Lipolysis and Lipid Oxidation in Goat Hams during Dry-curing and Fermentation-Ripening Processing

GUO Li-yang1,MIN Cheng-jun1,DONG Qing-li2,WANG Yong-li1,ZHANG Jian-hao1,*   

  1. (1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing
    210095, China;2. School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai
    200093, China)
  • Received:2008-01-07 Revised:2008-06-09 Online:2009-01-15 Published:2010-12-29
  • Contact: ZHANG Jian-hao1, E-mail:nau_zjh@yahoo.com

摘要:

以山羊后腿为原料,参照干腌火腿现代工艺方法进行发酵成熟工艺实验,分析股二头肌中游离脂肪酸(FFA)、硫代巴比妥酸值(TBARS)、双烯值等氧化指标的变化。结果表明:干腌羊腿经过20d 的高温(30℃)成熟,其水分含量为48.86%、含盐量10.41%;羊腿股二头肌中饱和脂肪酸(SFA) 在发酵成熟40d 达到最高(158.78mg/g 脂质),而不饱和脂肪酸(UFA) 在发酵成熟20d 达到最高(229.89mg/g 脂质),随后随发酵成熟的进行呈下降趋势;游离脂肪酸中棕榈酸(C16:0)、硬脂酸(C18:0)、油酸(C18:1)和亚油酸(C18:2)是主要的脂肪酸,亚油酸在发酵成熟20d 达到最高,在高温成熟过程中显著降低(p<0.05);TBARS 在发酵成熟20d 达到最高,随后同样呈显著下降趋势(p<0.05)。干腌羊腿发酵成熟40d 已达到产品的基本要求,发酵成熟过程脂质分解随发酵成熟温度的提高而加快,在高温成熟过程中不饱和脂肪酸发生快速氧化而形成风味且能有效降低氧化指标。

关键词: 山羊腿, 干腌, 脂质分解氧化, FFA, TBARS

Abstract:

Twenty-four Boer goat hams were processed following the modern processing technics of dry-cured hams. The lipolysis and lipid oxidation in the goat hams were studied during the processing. The results showed that the moisture content and sodium chloride content in the goat hams, after twenty-day fermentation-ripening, are 48.86% and 10.41% separately. The saturate fatty acids content in the bicep femoris reachs the maximal level on the fortieth day of fermentation-ripening, while the unsaturated fatty acids content is at the maximal level on the twentieth day, and subsequently shows downtrend; The palm acid, stearic acid, oleic acid and linoleic acid are the main fatty acids. Linoleic acid and TBARS reach the maximal on the twentieth day of fermentation-ripening, and then significantly decrease (p<0.05) during the process. All these explained that after forty-day fermentation-ripening the dry-cured goat hams have reached the basic requirements of experimental products. High-temperature ripening could accelerate the lipolysis and lipid oxidation, and during the ripening unsaturated fatty acids quickly are oxidized and flavour compounds are formed, at the same time, the oxidative indexes of dry-cured goat hams are effectively decreased.

Key words: goat ham, dry-curing, lipolysis and lipid oxidation, free fatty acids, TBARS

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