干腌火腿微生物研究进展

文章综述了干腌火腿微生物研究的现状,概述了酵母菌、霉菌、细菌对火腿中微生物多样性的影响,阐述了真菌毒素、致病菌及腐败菌等有害微生物对火腿安全性的影响,并对干腌火腿发酵产业的发展方向进行了展望。     

干腌火腿生产中微生物作用研究进展

介绍了干腌火腿的加工工艺和风味,探讨了火腿生产过程中存在微生物种类及在火腿成熟过程中对火腿风味的影响。     

干腌火腿活性肽的抗氧化性能研究与鉴定

以金华火腿为研究对象,借助凝胶层析色谱对火腿粗肽进行初步分离,测定各组分的抗氧化性,将样品经由配备在线钠喷离子源的液相色谱串联质谱分析,采用串联EASY-nanoLC 1200的Orbitrap Q-Exactive Plus质谱仪鉴定金华火腿中所含活性肽的序列,发现了31条丰度高且未被鉴定的短肽。并利用PeptideRanker进行预测分析,得到丰度和活性都比较高的3个肽段,氨基酸序列分别为：DHDGPDHW、FPPDVGD、PFGDTH。用DPPH自由基清除能力、ABTS阳离子自由基清除能力和羟自由基清除能力检测抗氧化能力,证明金华火腿粗肽液具有良好的抗氧化性。红外光谱发现粗肽在1 600～1 700 cm^-1有吸收带。通过合成短肽,验证肽段的抗氧化能力,分子对接实验表明超氧化物歧化酶与DHDGPDHW、FPPDVGD、PFGDTH均有结合能力,FPPDVGD的结合能力最强为-6.6 kcal/mol。综上,FPPDVGD具有较好的抗氧化能力,可作为天然抗氧化剂应用于食品、药品或化妆品,应用前景非常广泛,为干腌制品的进一步开发利用提供理论支持。     

干腌火腿的蛋白质组学研究进展

干腌火腿是一种重要的传统发酵肉制品,其在长达10个多月的加工过程中会发生显著的蛋白质降解现象,并产生大量小分子肽类与游离氨基酸。蛋白质组学技术以其高通量、高灵敏度及高准确性的特点被越来越多地应用于发酵肉制品蛋白质降解研究领域。本文主要综述了干腌火腿加工过程中蛋白质降解的研究进展,旨在为干腌火腿的品质调控提供参考依据。     

干腌火腿生物活性肽的形成、制备及功能研究进展

传统干腌火腿经历漫长的成熟与堆叠后熟,在内源酶和外肽酶作用下,蛋白质降解成游离氨基酸与不同序列的多肽,其往往具有活性功能特性。文章从火腿生物活性肽的形成机制、制备方法(溶剂提取法、酶解法)、分离纯化鉴定及生理功能特性(降血压活性、血管紧张素转化酶抑制剂、抗氧化活性、抑菌特性、血小板激活因子-乙酰水解酶抑制剂)等方面进行综述,具有较高的理论研究价值和广阔的市场应用前景。     

干腌火腿风味研究进展

风味是干腌火腿重要的品质指标,它受到原料、辅料、生产工艺等多方面的影响。本文综述了干腌火腿风味的产生及影响因素,对火腿风味的感官评定、仪器测定以及目前风味研究中存在的主要问题进行了探讨。     

干腌火腿中肽的形成机理研究进展

干腌火腿加工过程中,在肌肉中内源酶和微生物的共同作用下,产生多种具有特定生物活性或对产品风味具有提升作用的肽。抗氧化肽、降血压肽和抗菌肽等生物活性肽提升火腿的营养价值;呈味肽如鲜味肽、甜味肽、苦味肽、酸味肽、咸味肽及浓厚感肽,有助于形成火腿独特的风味。该文综述了干腌火腿中肽的功能特性,重点对加工过程中肽的影响因素及形成机理进行介绍,为干腌火腿品质特性提升和新工艺设计提供理论参考依据。     

国外的干腌火腿

介绍国外著名的干腌火腿，乡村火腿、伊比利亚火腿、巴马火腿和西发里亚火腿的特点和加工工艺。     

干腌火腿中生物活性肽功能特性研究进展

干腌火腿在加工过程中由于内源酶和微生物作用,蛋白质被分解产生许多具有生物活性的肽,这些肽的功能特性主要包括抗氧化、降血压和抗菌,具有很高的研究价值和广阔的应用前景。本文对干腌火腿中生物活性肽的形成机理以及其发挥各种功能特性的机理进行综述。     

干腌火腿质量与安全控制研究进展

干腌火腿是传统腌腊肉制品.文章通过对干腌火腿以及其它腌腊肉制品传统加工工艺较为系统的分析,介绍了影响干腌火腿质量的因素,干腌火腿加工过程中质量安全方面存在的如含盐量高、苦味和脂肪氧化等缺陷,并结合国内外相关技术提出了解决这些问题的可行措施.     

火腿中抗氧化肽的研究进展

火腿是由腌制或熏制的动物后腿制成的,是世界三大发酵肉制品(火腿,香肠和培根)之一,其制作过程一般需经过鲜腿肉的选择、修整、上盐腌制、晾挂和发酵等工序。火腿中的蛋白质在长期发酵过程中会受组织内源性酶和微生物酶的作用,从而降解产生小分子肽类,许多体外抗氧化实验表明这些肽类具有抗氧化活性。本文主要综述了火腿中抗氧化肽的提取方式、分离纯化、抗氧化活性及其抗氧化机制的研究进展,旨在为火腿中抗氧化肽的研究提供参考依据。     

Antihypertensive effect and antioxidant activity of peptide fractions extracted from Spanish dry-cured ham

This study examined the antihypertensive and antioxidant activities of water soluble fractions of a Spanish dry-cured ham extract. Antihypertensive activity of a fractionated peptide extract, by size-exclusion chromatography was determined by measuring changes in systolic blood pressure of spontaneously hypertensive rats after oral administration. Every sample exhibited antihypertensive activity, pooled fractions corresponding to 1700 Da or lower were the most antihypertensive with a decrease of 38.38 mm Hg in systolic blood pressure. In vitro experiments revealed marked in vitro angiotensin I-converting enzyme inhibitory activity in fractions corresponding to these elution volumes. Some of the fractions exhibited great 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activity, ranging from 39% to 92% as well as superoxide ion extinguishing ability with values ranging from 41.67% to 50.27% of the antioxidant activity, suggesting the presence of peptides with antioxidant activity. These findings suggest that Spanish dry-cured ham contains peptides with antioxidant and antihypertensive activities.     

Studies on the antioxidative activity of red pigments in Italian-type dry-cured ham

Aqueous phosphate buffer extracts and acetone/water extracts of pigments from Parma ham were assessed as antioxidants by (1) electron spin resonance spectroscopy using a spin probing technique to evaluate their efficiencies as scavengers of free radicals, and (2) by electrochemical measurement of oxygen depletion rate in an aqueous methyl linoleate emulsion to evaluate their efficiencies as chain-breaking antioxidant, and using both methods, compared with the effect of apomyoglobin and nitrosylmyoglobin. Aqueous phosphate extracts and acetone/water extracts of Parma ham pigment both scavenged a semi-stable nitroxide radical (Fremy's salt), and both extracts reduced the rate of oxygen consumption for lipid peroxidation (initiated by metmyoglobin) very efficiently. For apomyoglobin no antioxidative capacity was observed, and the heme moiety of the pigment(s) of Parma ham were concluded to have antioxidative properties. The more lipophilic pigment, as extracted by acetone/water, had the most significant effect, and its ability to inhibit lipid oxidation was further tested in a model food system based on cooked pork. The lipid oxidation was increasingly inhibited by increasing additions from 0.12 ppm to 0.24 ppm Parma ham pigment, and the pigment protected -tocopherol against degradation in a concentration dependent manner.     

Identification of small troponin T peptides generated in dry-cured ham

Troponin T (TnT) is a myofibrillar protein present in striated muscle that develops important structural and regulatory functions. This protein is easily degraded during post-mortem ageing but details of the TnT hydrolysis occurring during much longer processes, e.g. the dry-cured processing, as well as the specific sequences of the generated fragments, still remain undetermined. In the present study, the isolation and identification of 27 peptides, generated from TnT during dry-cured processing, are reported for the first time. This study has been developed using matrix-assisted laser desorption/ionisation time-of-flight/time-of-flight mass spectrometry (MALDI-TOF/TOF) and it evidences the extensive degradation of TnT occurring during the processing of dry-cured ham. Some of the cleavage sites, corresponding to these sequenced fragments, confirm the sites reported by other authors both in vitro and during post-mortem ageing of meat.     

Factors affecting dry-cured ham consumer acceptability

The objectives of the present study were (1) to compare the relative importance of price, processing time, texture and intramuscular fat in purchase intention of dry-cured ham through conjoint analysis, (2) to evaluate the effect of dry-cured ham appearance on consumer expectations, and (3) to describe the consumer sensory preferences of dry-cured ham using external preference mapping. Texture and processing time influenced the consumer preferences in conjoint analysis. Red colour intensity, colour uniformity, external fat and white film presence/absence influenced consumer expectations. The consumer disliked hams with bitter and metallic flavour and with excessive saltiness and piquantness. Differences between expected and experienced acceptability were found, which indicates that the visual preference of consumers does not allow them to select a dry-cured ham that satisfies their sensory preferences of flavour and texture.     

Changes in proteins during Teruel dry-cured ham processing

The aim of this work was to investigate the degradation of the water-soluble and myofibrillar proteins during the production of "PDO Teruel" cured ham using SDS-PAGE, and measurement of proteolytic activities (cathepsins B+L, cathepsin L, cathepsin D), as factors that influence the sensory characteristics of this product. This paper contributes to the specific characterisation of a product included in the European Union list of special quality products. The results showed that water-soluble proteins decrease considerably due to salting out and drainage after salting. The degradation of myofibrillar proteins is more pronounced during the ripening process, particularly in the last four months when the main proteins responsible for the structure of muscular tissue are affected. There is an important residual enzymatic activity for cathepsin B, L and D, which must be a decisive factor in the proteolysis observed during "PDO Teruel" ham processing.     

干腌火腿中霉菌毒素研究的进展

从干腌火腿中分离到一些霉菌菌株在培养基中生长时可以产生黄曲霉毒素、环匹阿尼酸、青霉酸、梗曲霉素、展青霉素、灰黄霉素、霉酚酸、赭曲霉毒素、橘青霉素和疣孢苷啶等多种霉菌毒素。生成霉菌毒素的霉菌都属于青酶和曲霉。鲜绿青霉可以在干腌火腿中生成环匹阿尼酸,且这种霉菌毒素在干腌火腿中具有较高的稳定性,从而对干腌火腿的安全性构成很大的威胁。将无毒性的霉菌菌株进行培养并接种到干腌火腿上,可防止干腌火腿中形成霉菌毒素。     

A note on the relationships between cured-cooked and dry-cured ham processing yields

Right and left hams from 353 pigs slaughtered at around 100 kg body weight were processed into cured-cooked hams and dry-cured hams, respectively. Weights and yields at various stages of each process, carcass lean content and fresh meat quality traits were registered. Technological yield of cured-cooked processing (saleable cooked ham weight/defatted–deboned fresh ham weight) was more closely correlated to ultimate pH (r = 0.51, p < 0.001) than to carcass leanness (r = −0.13, p < 0.05) whereas the reverse situation – r = 0.15 (p < 0.01) and r = −0.62 (p < 0.001), respectively – was found for technological yield of dry-cured processing (saleable dry ham weight/trimmed fresh ham weight). The correlation between the two technological yields was significantly positive but of fairly moderate magnitude (r = 0.36). The correlation between the overall yields (saleable processed ham weight/entire fresh ham weight) of the two processes revealed to be very close to zero (r = −0.01).     

Thermal and photochemical degradation of myoglobin pigments in relation to colour stability of sliced dry-cured Parma ham and sliced dry-cured ham produced with nitrite salt

Lipophilic and hydrophilic extracts of the red pigments from Parma ham and nitrosylated pigment of dry-cured ham produced with nitrite salt were prepared with acetone/water (75/25 v/v %) solution and aqueous phosphate buffer, respectively. The spectral characteristics differed for both the lipophilic and the hydrophilic Parma ham pigment compared with the dry-cured ham produced with nitrite salt. The red lipophilic pigment(s) extractable from Parma ham was(were) found to be very stable towards thermal degradation in acetone/water (75/25 v/v %) solution for temperatures up to 70 °C in contrast to the lipophilic pigment(s) extractable from dry-cured ham produced with nitrite salt, which was(were) found to have an energy of activation of 99 kJ/mol for thermal degradation. In contrast, quantum yields for photodegradation of the lipophilic ham pigments exposed to 366 nm (420 nm) monochromatic light were larger for Parma ham than for nitrite-cured ham [1.6×10^–5 (6.9×10^–6) versus 1.6×10^–6 (2×10^–6) mol einstein^–1] as determined for acetone/water (75/25 v/v %) solution. In agreement with these findings for the extracted lipophilic pigments, sliced Parma ham showed better colour stability than sliced dry-cured ham produced with nitrite salt, when stored in the dark at low oxygen concentration, in contrast to a faster initial discolouration for Parma ham when exposed to light, as shown for chilled storage for 35 days under retail conditions for the two products each packed at two oxygen levels (0.4 and 21%).