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1.
通过跟踪金华火腿的现代化工艺生产过程,选取原料腿、预腌结束、腌制结束、风干中期、风干结束、成熟前期(成熟1)、成熟中期(成熟2)、成熟结束(成熟3)和后熟结束9个工艺点对2种不同原料腿股二头肌的游离氨基酸进行测定.结果表明,肌肉中的FAA含量都随金华火腿加工进程逐渐升高;成熟过程中升高最快.FAA总量比腌制前提高5倍左右,多数FAA浓度为腌制前的10倍,含量较高的FAA有Glu、Lys、Leu、Ala、Arg等,增加比例较大有Glu、Thr、Lys、Val、Ile和Pro等.  相似文献   

2.
干腌火腿品级风味品质指标分析研究   总被引:2,自引:0,他引:2  
本文分析金华火腿一、二品级后熟6个月样品的游离氨基酸(FAA)、氯化钠含量、水分含量和挥发性风味物质,研究确定了品级火腿的风味品质等级差别,结果表明:一、二品级火腿FAA总量分别为7.492%和4.865%(干样),差异显著,其中谷氨酸(Glu)、丙氨酸(Ala)、亮氨酸(Leu)、赖氨酸(Lys)4种金华火腿特征性滋味FAA一级比二级分别增加26%、24%、55%和107%;氯化钠含量偏高、水分含量偏低;一、二品级火腿肌肉和脂肪中分别检出77和80~82种挥发性物质,其中醛、羧酸、醇、酯四类为主要挥发性风味物质,火腿皮下脂肪的挥发性风味物质比肌肉更丰富;金华火腿传统工艺手工作坊方式和原始落后的牛产条件是产生、一:品级甚至品外级火腿的主要原因,干腌火腿传统工艺的现代化和标准化是提高其风味品质的必要条件。  相似文献   

3.
撒坝火腿成熟过程中游离氨基酸的变化研究   总被引:2,自引:0,他引:2       下载免费PDF全文
以云南撒坝火腿为原料,利用氨基酸自动分析仪检测腌制4月到9月股骨与髋骨之间偏腿背侧肌肉游离氨基酸的变化。结果表明肌肉中的游离氨基酸在成熟期间呈现出先增后降的趋势。腌制到7月时各种游离氨基酸含量最大,占同时期产品质量的5.39%,此阶段含量较高的游离氨基酸分别为Glu、Lys、Ala和Ieu,较低的分别为Met、Tyr、His、Asp。整个成熟期间,含量较高的的氨基酸Glu、Lys、Ala、Lys,含量较低的氨基酸是Cys、Pro、Tyr、Arg。不同的游离氨基酸含量可能使干腌火腿产生不同的风味。  相似文献   

4.
以不同食盐用量(食盐用量分别为原料肉质量的3%、4%、5%、6%、7%,用A、B、C、D、E来表示)腌制的四川腊肉为研究对象,分析了肌肉中非蛋白氮(non-protein nitrogen,NPN)、游离氨基酸(free amino acids,FAA)含量以及肌浆蛋白和肌原纤维蛋白在加工贮藏过程中随时间变化的规律。结果显示:A、B、C组NPN含量较高;C组FAA含量最高,含量最高时达到11.75 mg/g;肌浆蛋白、肌原纤维蛋白在腊肉的腌制期和烟熏期大量降解,而肌原纤维蛋白的降解主要集中在分子质量大于99 kD的区域,A、B、C组的两种蛋白变化趋势一致,D、E组一致。结果表明:食盐用量会抑制蛋白质的降解,当食盐用量为肉质量的5%时,最有利于游离氨基酸的生成,并且腊肉中较低的食盐用量会缩短贮藏阶段肌浆蛋白含量达到最大值的时间,却延缓了肌原纤维蛋白含量达到最大值的时间。  相似文献   

5.
《食品与发酵工业》2014,(4):238-242
对羊肉火腿加工过程中蛋白质的降解变化进行了研究。结果表明,总氮的含量在加工过程中先降低后升高,非蛋白氮含量和蛋白质水解指数在加工过程中持续增加;通过SDS-PAGE图谱分析,肌浆蛋白和肌原纤维蛋白均发生了降解,其中肌浆蛋白的降解主要发生在腌制期和发酵中期,肌原纤维蛋白则是在腌制期和发酵初期;各种游离氨基酸含量随着加工工艺的进行呈现不同程度增加,其中大部分游离氨基酸含量变化最显著的时期是在发酵初期和中期。  相似文献   

6.
宣威火腿加工过程游离氨基酸变化规律研究   总被引:1,自引:1,他引:0  
以宣威火腿为研究对象,利用氨基酸自动分析仪检测宣威火腿不同加工阶段(鲜肉、腌制后90d、210d、270d与360d)的股二头肌肌肉中游离氨基酸含量的变化。结果显示:在腌制过程中,肌肉中游离氨基酸的含量呈现持续上升趋势。其中,腌制360d的肌肉中游离氨基酸的含量最高,此阶段含量较高的游离氨基酸分别为谷氨酸、赖氨酸、丙氨酸和亮氨酸,较低的分别为组氨酸、蛋氨酸、苏氨酸和酪氨酸。  相似文献   

7.
以传统金华火腿为原料 ,跟踪测定了火腿加工全过程中半膜肌和股二头肌的水分、NaCl、非蛋白态氮 ,水溶性氮和游离氨基酸含量的变化情况。结果表明 ,半膜肌和股二头肌的水分含量逐渐降低 ;NaCl含量逐步上升 ,水溶性氮的含量在加工过程中先降低后升高 ,非蛋白态氮的含量也逐步上升。各种游离氨基酸随着加工的进行 ,含量逐渐增加 ,尤其是谷氨酸 ,金华火腿主要的鲜味物质 ,在加工过程中含量显著增加。  相似文献   

8.
金华火腿肌肉颜色及呈色物质的研究   总被引:2,自引:0,他引:2  
以分光光度计对金华火腿加工各阶段肌肉的吸收光谱进行了测定,据此确定了新鲜肉、腌制期肉、发酵期肉和火腿成品肌肉中不同的呈色物质。新工艺加工的金华火腿成品内层肌肉与传统方法加工的金华火腿成品内层肌肉具有类似的吸收光谱,因而可以确定它们具有相同的呈色物质。  相似文献   

9.
为比较不同产地干腌火腿微生物多样性对风味的影响,对3种火腿(金华、宣威和如皋火腿)中的游离氨基酸、挥发性风味物质及微生物群落结构进行比较分析。结果表明,金华火腿中鲜味和甜味氨基酸含量显著高于宣威火腿(P<0.05),风味物质中壬醛和苯甲醛的含量高于宣威火腿,己醛含量低于宣威火腿;金华火腿中优势微生物为葡萄球菌属和四联球菌属,如皋火腿中科贝特氏菌属和宣威火腿中盐单胞菌属相对丰度高于金华火腿。葡萄球菌属与谷氨酸、蛋氨酸等游离氨基酸的产生呈显著正相关(P<0.05)、且葡萄球菌属和四联球菌属有利于壬醛和苯甲醛等风味物质的产生,盐单胞菌属与己醛含量的变化呈正相关。该研究阐明了3种火腿中微生物菌群结构差异以及与风味相关的主要微生物,为后续筛选功能微生物与提升火腿品质提供理论基础。  相似文献   

10.
煮制对鸡肉及汤汁中游离氨基酸的影响   总被引:2,自引:0,他引:2  
本文采用柱前衍生-反相高效液相色谱法(RP-HPLC)对95℃条件下不同煮制时间,不同部位的鸡肉及鸡汤中游离氨基酸(FAA)含量进行测定,研究煮制时间对鸡肉及鸡汤游离氨基酸含量的影响规律。结果表明:95℃煮制不同时间,蛋白质发生不同程度的降解。因FAA形成量与降解量的比率及溶于汤中量的差异,鸡肉表层的FAA含量先升高后降低,在40min时达到最大值;鸡肉中心的FAA含量呈现升高趋势,在120min时达到最大值。鸡汤中的FAA含量因肉样中FAA溶于其中而随煮制延长呈显著升高趋势,煮制120min时的含量约是10min的5倍。因此加热120min内,随煮制时间延长鸡汤会更加鲜美可口,且营养价值高。  相似文献   

11.
Proteolysis in biceps femoris during Jinhua ham processing   总被引:1,自引:0,他引:1  
Zhao GM  Tian W  Liu YX  Zhou GH  Xu XL  Li MY 《Meat science》2008,79(1):39-45
Sixty experimental Jinhua hams were processed by a traditional method. The nitrogen fractions and free amino acids in biceps femoris were analyzed. Intense proteolysis was found in ham muscle and totally more than 10% of muscle proteins were degraded during the course of Jinhua ham processing. The proteolytic index of Jinhua ham was between 14 and 20. Both insoluble and soluble proteins were degraded to some degree and the later showed more intense degradation. In the soluble fraction, the percentage of non-protein nitrogen (NPN) increased gradually whereas that of protein nitrogen decreased during processing (P<0.05). However, very small amount of peptides larger than 1kDa was accumulated during the whole course of processing, which proved that intense degradation reactions were also happened to them, especially at the post ripening stage when dramatic decrease of nitrogen fraction from all the peptides larger than 1kDa was found. As a result, more than 90% of the NPN products from muscle proteolysis were free amino acids and peptides of MW less than 1kDa that might make important contribution to Jinhua ham taste and provide precursors for the generation of volatile flavor compounds in ham muscle. The pattern of muscle proteolysis coincided with the reported changes of muscle proteolytic enzymes during processing, seemingly indicating that the enzymes could have played important roles in ham muscle proteolysis.  相似文献   

12.
金华火腿工艺过程蛋白质水解及其相关性研究   总被引:9,自引:0,他引:9  
本文通过对金华火腿工艺过程总氮、非蛋白氮及游离氨基酸的分析研究,来确定其蛋白质分解与工艺过程产品水分、NaCl含量及温湿度条件的相关性;结果表明:工艺过程中非蛋白氮和游离氨基酸的变化与工艺过程湿度和产品水分的降低、温度和NaCl含量的提高呈正相关,且蛋白质在工艺过程中发生了持续降解。  相似文献   

13.
Biochemical changes during processing of traditional Jinhua ham   总被引:6,自引:0,他引:6  
Zhou GH  Zhao GM 《Meat science》2007,77(1):114-120
Jinhua ham is the most famous traditional meat product of China and one of the most famed dry-cured hams in the world. Its processing consists of six stages: green ham preparation, salting, washing and sun-drying and shaping, ripening, and post-ripening. Intense proteolysis and lipolysis occur during processing period. As a result, the content of free amino acids in final ham products is 14-16 times that of green ham, and 191 volatile compounds have been identified during processing, which make a major contribution to the flavor of Jinhua ham.  相似文献   

14.
Zhao GM  Zhou GH  Tian W  Xu XL  Wang YL  Luo X 《Meat science》2005,71(4):612-619
Sixty experimental Jinhua hams were processed by a traditional method. The potential alanyl aminopeptidase (AAP) activity in biceps femoris was determined. The effects of temperature, salt content, sodium nitrate content and pH on muscle AAP were evaluated using response surface methodology. Porcine muscle was found to possess very strong potential AAP activity that decreased gradually during processing from 201,635 U g−1 before salting to 6147 U g−1 after aging. Temperature, pH and salt content had significant exponential effects on AAP activity (P < 0.001). Both temperature and salt content interacted with pH in their effects on AAP activity (P < 0.01). However, 0–50 mg L−1 sodium nitrate had no detectable effect on AAP activity (P > 0.05). The regression model showed muscle AAP maintaining its activity all through Jinhua ham processing, indicating that muscle AAP may generate free amino acids during the processing and storage of Jinhua ham. The concentrations of free amino acids increased significantly (P < 0.05) during Jinhua ham processing, except for arginine and cystine. The concentrations of most free amino acids were 5–20 times higher in the final product than in hams before salting. Final concentrations exceeded thresholds for sensory detection, thus implicating an important role of free amino acids in the determination of Jinhua ham flavor.  相似文献   

15.
Zhao GM  Zhou GH  Xu XL  Peng ZQ  Huan YJ  Jing ZM  Chen MW 《Meat science》2005,69(1):165-174
Sixty experimental Jinhua hams were processed by traditional methods using green hams from local cross-bred pigs of Lanxi, Zhejiang province, PR China. Biceps femoris was sampled from five hams randomly taken after each processing stage. Potential activities of DPP I and IV in addition to the changes of some enzyme influencing factors were determined. The effects of temperature, sodium chloride content, sodium nitrate content and pH value on the activities of muscle DPP I and IV were evaluated using Response Surface Methodology (RSM) and the actual activities of muscle DPP I and IV during Jinhua ham processing were estimated. The results showed that potential activity of muscle DPP I decreased gradually from 8608.23 to 1842.06 Ug(-1) before loft-aging and then increased gradually from 1842.06 to 12196.60 Ug(-1) at the end, while that of muscle DPP IV decreased continuously and about 11% of the initial potential activity was left at the end of processing. Most of the chemical components analyzed in Biceps femoris as well as physical parameters changed greatly during processing. Temperature, sodium chloride concentration and pH value influenced DPP I and IV activities significantly. However, nitrate concentration from 0 to 50 mgkg(-1) showed little effect. By regression analysis, two quadratic regression equation models were built. The models showed that DPP I could have strong activity during Jinhua ham processing, whereas the activity of DPP IV was always very weak despite its strong potential for activity. In conclusion, muscle DPP I may be a key enzyme responsible for the generation of dipeptides in Jinhua ham processing while the effect of DPP IV was possibly very limited.  相似文献   

16.
为比较几种典型干腌火腿的可消化吸收性,以巴马火腿、金华火腿、宣威火腿、帕尔玛火腿为原料,研究4种干腌火腿的肌原纤维蛋白表面疏水性、巯基和二硫键含量、超微结构、蛋白降解程度、消化前后粒径及体外消化率。结果表明:金华火腿肌原纤维蛋白的表面疏水性显著高于巴马、宣威、帕尔玛火腿(P0.05)。微观结构分析显示金华火腿肌原纤维蛋白交联和聚集程度最低,肌原纤维排布更为伸展;帕尔玛火腿聚集程度最大,呈现明显聚集状。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳谱图显示金华火腿肌原纤维蛋白在体外消化过程中大幅降解,促进了肌原纤维蛋白粒径的降低。体外模拟消化结果表明,经胃蛋白酶、胰蛋白酶及α-凝乳蛋白酶作用后,金华火腿肌原纤维蛋白水解速率最高(P0.05);帕尔玛火腿肌原纤维蛋白水解速率最低(P0.05)。这表明疏水基团的暴露和蛋白结构的伸展为消化酶提供了更多的识别位点,促进了金华火腿中肌原纤维蛋白的水解。综上,肌原纤维蛋白的氧化程度显著影响蛋白的体外消化率。  相似文献   

17.
原料腿对金华火腿腌制及产品品质的影响   总被引:1,自引:0,他引:1  
采用传统工艺和新工艺加工金华火腿,研究了原料腿重量、鲜冻状态、皮下脂肪厚度对金华火腿腌制过程和加工品质的影响。结果表明:原料腿重影响腌制用盐量、加工各阶段后的失重率、后熟后的产品质量;皮下脂肪厚度影响腌制进程和腌制失重率;冻腿可以作为金华火腿加工的原料腿,但产品加工质量略差。  相似文献   

18.
金华火腿质量与原料选择的关系研究   总被引:3,自引:0,他引:3  
中式火腿如金华火腿与西方地中海地区的干腋火腿都属于高档的肉类制品。金华火腿质量取决于两个主要方面:一是独特的加工方法;二是严格的原料选择。本文从选料着手,分析在金华火腿加工过程中原料的质量对火腿成熟的作用,以及最终对产品质量的影响。  相似文献   

19.
FREE AMINO ACIDS AND DIPEPTIDES IN DRY-CURED HAM   总被引:1,自引:0,他引:1  
Six types of dry-cured hams were chemically profiled for proximate composition and low molecular weight nonprotein nitrogen (NPN) fractions including free amino acids (FAA) and two dipeptides (carnosine and anserine). Results indicate that FAA were present in the six classes at different (mg/100g protein) concentrations, with Iberian and Serrano containing greater (P<0.05) amounts of most FAA. However, when analyzed as percentage (mg/100g total FAAs) values, FAA contents of Iberian and Serrano hams exhibited lower (P<0.05) tyrosine and greater (P<0.05) aspartic acid and threonine values. Within each class, large variation coefficients (>10%) for nonprotein nitrogen paralleled inconsistent values of salt content, to which NPN and FAAs were negatively correlated (P<0.01). NPN was also negatively affected by moisture in the dried muscle, indicating limited saltiness and greater muscle shrinkage as two major determinants in developing of nonprotein fractions, hence of free amino acids.  相似文献   

20.
The influence of partial replacement of NaCl with KCl on formation of volatile compounds during Jinhua ham processing was evaluated using GC/MS system. Jinhua ham was treated with either 100% NaCl (I) or 60% NaCl and 40% KCl (II). Formation of volatile compounds increased in Jinhua hams during processing for both salt formulations, particularly at the end of the salting period. There were differences in volatile compound formation between formulations I and II after 45 days of processing. Contents of lipid-derived volatiles (hexanal) and Strecker aldehydes (2-methylbutanal and 3-methylbutanal) were higher in Jinhua hams treated with formulation II after 45 days of processing. Partial salt replacement of NaCl with KCl changed formation of volatile compounds in Jinhua hams and may have affected the flavor of finished products.  相似文献   

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