Effect of intensifying high-temperature ripening on lipolysis and lipid oxidation of Jinhua ham

被引：33
|
作者：
Zhang, Jianhao [1 ]
Jin, Guofeng [1 ]
Wang, Jiamei [1 ]
Zhang, Wangang [2 ]
机构：
[1] Nanjing Agr Univ, Natl Ctr Meat Qual Er Safety Control, Coll Food Sci & Technol, Nanjing 210095, Peoples R China
[2] Iowa State Univ, Dept Anim Sci, Ames, IA 50011 USA
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2011年 / 44卷 / 02期
关键词：
Jinhua ham; High temperature ripening; Lipolysis; Lipid oxidation; Free fatty acids; DRY-CURED HAM; VOLATILE COMPOUNDS; FLAVOR; PROTEOLYSIS; COMPONENTS;
D O I：
10.1016/j.lwt.2010.07.007
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The orthogonal experiment for fermenting-ripening process was carried out to effectively shorten the process time of Jinhua ham by intensifying high-temperature ripening Lipolysis and lipid oxidation in the ham were affected by the process time temperature and salt content during processing Intensifying high-temperature ripening could accelerate the lipolysis and lipid oxidation Both saturated and unsaturated free fatty acids (FFAs) were steadily increased with temperature rising (p < 0 01) The daily-increment of total FFAs in the muscle of modern process products was significantly higher than that in the traditional ones (p < 0 01) and kept at a high level through high-temperature ripening TSARS in ripened hams was remarkably lower than that in traditional products (p < 0 01) These results explained that longtime high-temperature (35-37 degrees C) ripening could effectively promote lipolysis decrease TBARS value and accelerate the development of flavor in Jinhua ham (C) 2010 Elsevier Ltd All rights reserved
引用
收藏
页码：473 / 479
页数：7
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