宣威火腿成熟过程中皮下脂肪成分的变化

The changes of subcutaneous fat components during Xuanwei ham ripening

以宣威火腿的皮下脂肪作为实验材料,通过对不同成熟时期宣威火腿理化指标（水分、pH、氯化物及脂肪）、营养指标（脂肪酸组成及含量）和风味物质变化的测定,来研究其成熟过程中的风味和营养的变化。结果表明,随着宣威火腿成熟时间的延长,皮下脂肪的水分质量分数显著减少10.60%～2.20%,pH呈下降趋势,氯化钠含量呈升高趋势;火腿的特征性风味物质含量增加,火腿风味变好。随着成熟时间的延长,火腿的脂肪氧化程度不断加剧,单不饱和脂肪酸和多不饱和脂肪酸含量显著降低,表明其食用营养性和安全性降低。

The changes of flavor and nutrition during Xuanwei ham ripening were studied using subcutaneous fat of the ham.The changes of physical and chemical parameters（moisture content,pH,chloride and fat）,flavor compounds and nutrition parameter（fatty acids composition and content）were tested.The results showed that the moisture contents in subcutaneous fat reduced10.60%-2.20%,while pH decreased and chloride content increased with the ripening time;the ratio of characteristic flavor compounds increased and the flavor became better.The oxidation increased significantly and the ratio of monounsaturated and polyunsaturated fatty acids reduced during ham ripening.The result indicated that the safety and nutritional value of Xuanwei ham reduced during the ripening process.