腊肉加工过程中游离脂肪酸的变化研究

Study on changes of free fatty acids during the processing of Chinese bacon

分别对腊肉加工过程中肥肉和瘦肉的游离脂肪酸(FFA)的变化进行了测定,结果表明:肥肉中主要的FFA为油酸(C18∶1)、硬脂酸(C18∶0)、棕榈酸(C16∶0)和亚麻酸(C18∶3),且总FFA不断积累,81h达到最大值;脂肪酸在肥肉中的释放速率为亚油酸>亚麻酸>硬脂酸>油酸>棕榈酸。瘦肉中主要的FFA为硬脂酸、棕榈酸、亚油酸(C18∶2)和油酸,总FFA也不断积累,43h达到最大值;脂肪酸在瘦肉中的释放速率为硬脂酸>亚油酸>棕榈酸>油酸。腊肉加工过程中,脂质发生的降解和氧化对形成腊肉特有的风味发挥了重要作用。

Respectively determining FFAs of subcutaneous adipose tissue and intramuscular lipids during Chinese bacon processing, the result suggested that the main FFAs in subcutaneous adipose tissue were oleic （C18：1）, steadc（C18：0）, palmitic（C16：0）, linolenic（C18：3）, their content reached a maximum at 81h; the rate of breakouting from lipids was linoleic （C18：2）〉linolenic 〉stearic〉palmitic. The main FFAs in intramuscular lipids were stearic, palmitic, linoleic, oleic, their contennt reached a maximum at 43h; the rate of breakouting from lipids was stearic〉linoleic〉palmitic〉oleic. This study indicated that lipolysis and oxidation played an important role in forming flavour of Chinese bacon.