核糖作为干腌肉制品中具有反应活性的风味前体物的几点证据

Some evidences for ribose as the reactive flavor precursor of dry-cured meat products

肉中ATP代谢形成的产物中,只有核糖与4种氨基酸(Leu、Ile、Val、Met)在温和条件下反应才检测到挥发性风味化合物生成,说明核糖是肉中具有高反应活性的风味前体物质。通过对鲜肉、干腌肉块和干腌火腿核糖含量的测定,表明在干腌肉品生产过程中核糖含量呈下降的趋势,提示核糖含量变化的发生可能与干腌肉品中风味物质的产生存在一定的相关性。

Among the metabolites of ATP in meat, only ribose reacted with Leu, lie, Val and Met to produce volatile flavor compounds under mild conditions, it suggested that ribose was the reactive flavor precursor in meat. Furthermore, through the detection of ribose content in fresh meat, dry-cured meat and dry-cured ham, it was showed that the content of ribose declined during the processing of dry-cured meat products, suggesting that the change of ribose content might have some relations to the formation of flavor compounds in dry-cured meat products.