强化高温风干工艺对中式培根脂质分解氧化的影响

Effect of Intensified High-temperature Drying-ripening on Lipolysis and Lipid Oxidation of Chinese Bacon

为揭示强化高温风干成熟工艺对中式培根肌肉脂肪分解氧化的影响,探寻强化高温处理在腌腊肉制品加工中的可行性,以65℃温度对腌制后的中式培根进行0.5h强化高温处理,与未强化高温处理作对照,测定工艺过程中式培根肌肉中各项脂质分解氧化指标的变化。结果表明:与对照组相比,65℃强化高温处理使中性酯酶、酸性酯酶和磷脂酶活力分别提高了30.65%、63.64%和87.10%,脂肪氧合酶(LOX)活力增幅为73.42%(P<0.05),且在之后的风干阶段始终高于对照组;4种主要的游离脂肪酸含量都发生不同程度增加,亚油酸含量增加了41.73%(P<0.01);同时成品中硫代巴比妥酸值(TBARs)和过氧化值(POV)分别下降了26.10%和45.00%(P<0.05)。因此,采用强化高温新工艺能够显著激活脂肪酶活力,加速脂质分解氧化,有利于风味物质积累和品质改善,同时能有效降低最终产品的POV和TBARs值,提高产品的安全性。

The present study was aimed to reveal the effect of intensified high-temperature ripening on lipolysis and lipid oxidation in Chinese bacon and explore its feasibility in processing cured meat products. Chinese bacon was subjected to intensified heat treatment at 65 ℃ for 0.5 h. We examined changes in various indexes related to lipolysis and lipid oxidation in comparison with control samples. The results showed that after treatment at 65 ℃, the activities of neutral esterase, acid esterase and phospholipase were increase by 30.65%, 63.64% and 87.10%, respectively, as compared to the control group. Lipoxygenase activity was increase by 73.42% （P 〈 0.05）, and was always higher than that of the control group during the subsequent air drying stage. The contents of four major free fatty acid were increased in different degrees; linoleic acid content was increase by 41.73% （P 〈 0.01）. Meanwhile, thiobarbituric acid-reactive substance （TBARS） value and peroxide value of final products were decreased by 26.10% and 45.00% （P 〈 0.05）, respectively. Thus, intensified high-temperature ripening can enhance lipase activity, accelerate lipolysis and lipid oxidation, is beneficial to the accumulation of flavor substances and quality improvement, effectively reduce the POV and TBARS values of final products, and increase the safety.