金华火腿生产过程中脂质水解特性研究

Study on the characteristics of lipolysis during processing of Jinhua ham

60只重量为6.2～6.9 kg的原料腿按传统工艺加工金华火腿.分别于原料腿、盐后、晒后、成熟中期、成熟结束、后熟1和后熟2七个工艺点随机取5只腿的股二头肌为样品,分析总脂肪、甘油酯、磷酯、游离脂肪酸和相关指标的变化.结果显示：生产过程中磷脂的变化较大,约有66.67%的磷酯发生了水解.相关性分析发现：磷酯和甘油酯含量与游离脂肪酸含量之间的R2分别为0.91和0.67,磷酯是脂类物质中最主要的风味前体物质.生产过程中总游离脂肪酸含量呈上升趋势,饱和脂肪酸和单不饱和脂肪酸的相对含量提高,多不饱和脂肪酸的相对含量下降,其中亚油酸的含量下降最明显,为4.48%.亚油酸可能是氧化形成风味成分的主要脂肪酸.

Jinhua ham was processed by traditional processing technology with 60 hind legs weighed 6.2 - 6. 9 kg. Biceps femoris from 5 hams randomly taken at key stage, i.e. green ham stage, end of salting, end of sun-drying, middle of aging, end of aging, post-aging -1 and post-aging- 2, were used as samples to analyze the changes of lipid, triacylglycerol, phospholipids, free fatty acids and relative indices. Results showed that： phospholipids changed significantly. About 66.67% of the total phospholipids were hydrolyzed during processing of Jinhua ham. The R^2 of phospholipids and triacylglycerol contents with free fatty acids content were 0.91 and 0.67, respectively, which indicated that phospholipids were the main precursors of flavor substances in lipid. Free fatty acids showed increasing trend during processing, the proportions of saturated and monounsaturated fatty acids in total free fatty acids increased during processing, while the proportion of polyunsaturated fatty acids in total fatty acids decreased, Linoleic, which changed most significantly at the level 4.48% during processing, may be the main free fatty acid in flavor formation by oxidation.