Study on Change of Lipolysis during Processing of Ham Flavoring Base

Abstract

Abstract: Ham flavor base was produced under modulation with the enzyme combination of neutral proteases and neutral lipase. The changes of free fatty acids during processing of ham flavor base were studied with gas chromatography. It was found experimentally that the main free fatty acids in both fresh meat and hydrdysates at different hydrolysis stages are palmitic acid,oleic acid,stearic acid,linoleic acid,and their contents rise incessantly. The rates of fatty acids from lipid rank as:stearic acid> palmitic acid> linoleic acid> oleic acid during the whole processing.The oxidative degradation of oleic acid and linoleic acid occurs during the late processing,and their contents change from 1.638% to 0.218% and from 0.8027% to 0.5975%,respectively. However,saturated fatty acid content has no change.

Key words: ham flavoring base, lipolysis, oxidation, gas chromatography, modulation

HUAN Yan-Jun, WANG San-Li, ZHANG Guo-Nong. Study on Change of Lipolysis during Processing of Ham Flavoring Base[J]. FOOD SCIENCE, 2008, 29(12): 66-68.

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Study on Change of Lipolysis during Processing of Ham Flavoring Base

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