宣恩火腿加工过程中脂肪变化分析

Analysis of Fat Changes During the Processing of Xuan'en Ham

通过测定脂肪酸价、过氧化值、羰基价和TBA值等反映宣恩火腿加工过程中脂肪的水解和氧化情况。结果表明:宣恩火腿肌内磷脂含量由2.06%下降到1.37%,皮下磷脂含量由1.61%下降到0.86%;酸价在加工各阶段持续升高,肌内脂肪酸价由1.37mg/g上升到3.85mg/g,皮下脂肪酸价由0.72mg/g上升到2.54mg/g;肌内脂肪过氧化值在整个加工阶段呈先升高后下降趋势,皮下脂肪过氧化值则是先升高后趋于平缓,肌内脂肪过氧化值在发酵初期上升到峰值4.64mmol/kg,随后逐渐下降到3.73mmol/kg,皮下脂肪过氧化值峰值为2.40mmol/kg;肌内脂肪羰基价由0.24mmol/kg上升到0.46mmol/kg,皮下脂肪羰基价由0.13mmol/kg上升到0.23mmol/kg,皮下脂肪羰基价在进入发酵期后趋于稳定,而肌内脂肪羰基价持续升高;TBA值呈不断上升趋势,肌内脂肪TBA由0.185mg/kg上升到0.417mg/kg,皮下脂肪TBA由0.056mg/kg上升到0.298mg/kg。宣恩火腿脂肪的水解与氧化反应伴随整个加工过程,尤其在发酵中后期反应更加活跃。

The fatty acid value, peroxide value, carbonyl value and TBA value are measured to reflect the hydrolysis and oxidation of fat in the process of Xuan'en ham. The results show that the phospholipid content in the muscle of Xuan'en ham decreases from 2.06% to 1.37%, and that in the skin of Xuan'en ham decreases from 1.61% to 0.86%. The acid value continues to increase in each stage of processing, with the intramuscular fatty acid value rising from 1.37 mg/g to 3.85 mg/g and the subcutaneous fatty acid value rising from 0.72 mg/g to 2.54 mg/g. The subcutaneous fat peroxide value firstly increases and then decreases in the whole processing stage, while the subcutaneous fat peroxide value firstly increases and then levels off. The intramuscular fat peroxide value rises to the peak value of 4.64 mmol/kg at the initial stage of fermentation, and then gradually decreases to 3.73 mmol/kg. The subcutaneous fat peroxide value peaks at 2.40 mmol/kg. The intramuscular fat carbonyl value increases from 0.24 mmol/kg to 0.46 mmol/kg, while the subcutaneous fat carbonyl value increases from 0.13 mmol/kg to 0.23 mmol/kg. The TBA value shows an upward trend, the intramuscular fat TBA increases from 0.185 mg/kg to 0.417 mg/kg, and the subcutaneous fat TBA increases from 0.056 mg/kg to 0.298 mg/kg. The hydrolysis and oxidation of ham fat in Xuan'en goes with the whole process, especially in the middle and late stage of fermentation.