如皋火腿加工过程中脂肪降解和氧化研究

Study on lipolysis and lipid oxidation of Rugao Ham during processing

以如皋火腿原料、盐后、晒后、发酵中期、发酵结束和后熟6个工艺点的股二头肌为样品,进行了相关指标的测定,以揭示如皋火腿加工过程中脂肪降解和氧化的规律。结果表明,如皋火腿加工过程中游离脂肪酸含量总体上先急剧上升,后小幅回落;其中多不饱和脂肪酸回落趋势最为明显,这可能因为其对氧化更敏感。主成分分析表明,含顺,顺-1,4-戊二烯结构的多不饱和脂肪酸以及饱和脂肪酸含量变化比较明显。脂肪氧化在如皋火腿加工过程中持续进行,晒后阶段氧化指标上升幅度大于晒前阶段。

Rugao Ham at different processing stages including green ham, end of salting, end of sun-drying, middle of loft-aging,end of loft-aging and post-aging were sampled and measured in order to reveal the rule of lipolysis and lipid oxidation in Rugao Ham during processing. It was showed that FFA content first increased sharply and then decreased gently, among which the PUFA, maybe more sensitive to oxidation, declined most significantly. It was also showed that changes of PUFA containing cis,cis-1 ,4-pentadiene units and SFA were most significant by principal component analysis.Lipid oxidation existed continuously during processing of Rugao Ham, more sharply after sun-drying than before.