金华火腿生产过程中风味成分的变化

取60条杂交猪后腿作为原料，按金华火腿传统生产工艺进行生产，分别在原料、盐后、晒后、成熟中期、成熟结束、后熟（1）、后熟（2）工艺段随机取5条腿的股二头肌作为样品进行风味成分检测．结果显示：原料腿和盐后腿中检出89种风味物质，晒后腿中检测出90种风味物质，成熟中期和成熟结束腿中分别检测出91种和96种风味物质，在后熟（1）和后熟（2）工艺段分别检测出93种和94种风味物质．这些成分可归类为：烷烯烃、芳香烃、醇、醛、酮、酸、酯、含氧杂环化舍物、含氮化合物、含硫化合物、含氯化舍物、酰胺和萜烯类等物质，其生产过程中的变化规律不同．在金华火腿产品的风味成分中，醛类占化舍物总数的45．07％，酸占18．39％，醇占13、93％，酮占9．00％．主成分分析显示，第一主成分主要由5种直链醛组成，第二主成分主要由5种直链醇和支链醇、2种支链酮、甲苯、已烷等组成．第一和第二主成分总计解释了金华火腿风味成分变化总方差的90．6％。     

金华火腿加工过程中内源脂肪酶活力变化特点研究

以浙江兰溪两头乌杂交猪后腿为原料,按传统工艺加工金华火腿。分别在原料、腌制结束、晒腿结束、成熟中期、成熟结束、后熟-1和后熟-2七个工艺点随机取5条腿的股二头肌为样品,分别测定中性脂肪酶、酸性脂肪酶的活力变化,以及测定pH5.8时脂肪酶综合活力的变化;同时,利用响应曲面法研究温度、盐含量、硝酸盐含量、亚硝酸盐含量对脂肪酶活力的影响,并利用所得回归方程预测金华火腿加工过程中脂肪酶的实际表现活力。结果表明,加工过程中,脂肪酶活力持续降低,在后熟-1工艺点,酸性脂肪酶和中性脂肪酶活力残留分别是8.16%和3.0%,至后熟-2已测不到酶活;温度、盐含量及其交互项是脂肪酶活力的显著影响因子(P<0.05),硝酸盐和亚硝酸盐含量对脂肪酶活力影响不显著(P>0.05)。加工过程中,预测的脂肪酶实际表现活力在成熟中期工艺点之前低于酸性脂肪酶及中性脂肪酶的潜在活力,之后则高于潜在活力,其变化规律与酸性和中性脂肪酶完全不同。     

中西方干腌火腿风味成分比较及形成机理分析

风味对干腌火腿的质量十分重要 ,它与生产所用原料、生产工艺和参数密切相关。文中比较了金华火腿与欧洲几种著名火腿的风味成分 ,结果显示 ,中西方火腿的风味组成相似 ,醇、醛、酮、酯、含硫化合物、含氮化合物、烷、烯烃类物质是干腌火腿的共有成分 ,但各成分的含量在中西方火腿中存在明显差异 ,金华火腿中烷、烯烃含量最高 ,欧洲的几种火腿中醛类物质含量最高。文中同时分析了干腌火腿中各风味成分的特征和可能的形成机理。     

不同等级金华火腿风味特点研究

随机取5条不同等级金华火腿的股二头肌为样品,利用固相微萃取(SPME)和GC/MS系统进行风味成分研究。结果发现,四级火腿中共检测到116种成分,在1～4级火腿中分别检出84、84、83和92种成分。这些成分可归类为烷烯烃、芳香烃、醇、醛、酮、酸、酯、萜烯类、含氧杂环化合物、含氮杂环化合物、含硫化合物、酰胺类物质和胺类物质。主成分分析显示,第一主成分主要由丁酸、3-甲基丁酸、苯酚、丙酸和丁酸乙酯组成,解释了不同等级金华火腿风味变化总方差的71.6%。第二主成分主要由:已醛、戊醛、2-甲基丁醛、3-甲基丁醛、1-辛烯-3-醇、丙酮和2,3-丁二醇组成,解释了不同等级火腿风味变化总方差的20.5%。根据风味成分产生途径,可以认为微生物是影响产品级别的第一要素。     

Biochemical changes during processing of traditional Jinhua ham

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.     

Changes in the volatile flavour components of Jinhua ham during the traditional ageing process

Changes in volatile flavour compounds of Jinhua ham were studied during the traditional ageing process of sun‐drying, loft‐ageing and post‐ageing. About seventy‐eight volatile compounds were tentatively identified, including aldehydes (ten to fifteen), carboxylic acids (eight to ten), alcohols (thirteen to fourteen), ketones (eight), esters (eight to ten), aromatic hydrocarbons (five), sulphur‐containing compounds (two to three) and pyrazines (zero to four) which were the main components. The percentage content of aldehydes and ketones reduced over time as the temperature rose with each stage of the process, whereas alcohols, carboxylic acids, esters, pyrazines and sulphur‐containing compounds increased gradually. Jinhua ham's high‐temperature maturating process (40 days at 30–37 °C) made the percentage content of carboxylic acids arising from Maillard reactions markedly increase (from sun‐dried ham 8.45% to fully aged ham 19.23%). This was the most obvious difference between Jinhua ham and the Mediterranean dry‐cured hams, and was the main factor leading to the unique flavour of Jinhua ham.     

Influence of partial replacement of NaCl with KCl on formation of volatile compounds in Jinhua ham during processing

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.     

云南三川火腿和风干火腿挥发性风味成分分析

采用气相色谱-质谱（gas chromatography-mass spectrometry,GC-MS）对比分析不同发酵阶段（6、8、10、12 个月）三川火腿和同一地区相同发酵阶段风干火腿中的挥发性风味成分,研究三川火腿、风干火腿挥发性风味成分的变化规律。结果表明：三川火腿共检出58 种挥发性风味成分,其中醛类9 种、醇类11 种、酮类7 种、酸类7 种、酯类6 种、烃类12 种、其他成分6 种;风干火腿共检出58 种挥发性风味成分,其中醛类10 种、醇类11 种、酮类6 种、酸类6 种、酯类4 种、烃类14 种、其他成分7 种。对干腌火腿风味具有直接贡献作用的醛类、酮类、酯类、吡嗪类在2 种火腿中均被检测到。其次,2 种火腿中检测到的主体风味成分为醛类和烃类化合物,但烃类化合物的种类、相对含量较高,这与大部分干腌火腿研究结果存在较大差异,这可能是三川火腿独特风味形成的原因。     

应用响应曲面法研究金华火腿生产过程中磷脂酶的变化

取 6 0条杂交猪后腿作原料按传统金华火腿生产工艺进行生产 ,分别在原料、盐后、晒后、成熟中期、成熟后期、后熟 (1)、后熟 (2 )工艺段随机取 5条腿的股二头肌作为样品测定潜在的磷脂酶活力 ,结果显示潜在的磷脂酶活力在生产过程中不断下降 ,原料中酶活为 3 0 5 ,到后熟 (1)酶活为 0 . 16 ,在后熟 (2 )已测不到酶活。利用响应曲面法研究磷脂酶在生产过程中实际酶活的变化情况并建立酶活变化数学模型 ,结果表明 ,温度和盐含量是影响磷脂酶活力的显著因子 ,通过模型预测 ,生产过程原料中的实际酶活为 0. 2 1,盐后为 0 . 13,之后酶活不断提高 ,到成熟后期达最高 ,为 0 . 4 1,之后再开始下降。     

晾晒对金华火腿中美拉德反应的影响

本实验以传统和现代两种不同工艺制作的金华火腿为研究对象,通过对金华火腿不同制作工艺过程中美拉德（Maillard）反应理化特性（色泽、褐度、标志性Maillard产物）及其风味物质变化的研究,探究了传统工艺中晾晒工艺对金华火腿中Maillard反应及风味物质形成的重要性。结果表明：金华火腿在两种工艺制作过程中,蛋白质含量、颜色、抗氧化活性及褐度在失水（传统晾晒/现代风干）阶段均具有显著性差异（P＜0.05）;同时,丙烯酰胺、5-羟基糠醛、吡嗪3 种Maillard标志性产物在传统工艺制作中产生的含量分别为0.16 mg/g、0.025、0.090 μg/g,较现代制作工艺中3 种物质的含量分别提高6.67%、31.58%和28.57%;此外,传统制作工艺所制的金华火腿中醛类、酮类、以及N、S杂环化合物类等具有风味的Maillard反应产物较现代制作工艺均有不同程度的增加。综上所述,传统工艺中晾晒工艺对金华火腿制作中Maillard反应起到促进作用,并对金华火腿风味的形成具有重要贡献。     

金华火腿中挥发性风味物质形成过程及变化规律研究

以60只杂交猪后腿为原料,按照传统工艺加工金华火腿,采用固相微萃取(SPME)技术和气谱-质谱联用仪(GC-MS)分离、鉴定技术,研究了金华火腿股二头肌中挥发性风味化合物的形成变化规律。从6个不同加工时期的样品中共鉴定出191种物质,包括43种烃、31种醛、24种酮、21种酯、19种醇、17种羧酸、16种杂环化合物、5种内酯、5种含氯化合物、4种含硫化合物、2种酚、2种酸酐、1种酰胺和1种醚。其中醛类、醇类、烃类、酮类、酸类和酯类化合物含量较高,但各类风味物质的化合物种类和含量的变化规律各不相同。随着加工进行,肌肉中的挥发性化合物种类逐渐增多,但化合物总含量以晒腿结束和成熟中期最高。研究结果表明,与国外干腌火腿相比,金华火腿成品中羧酸、支链化合物、芳香族化合物及杂环化合物种类和含量较多,可能是金华火腿的风味特征。     

皖南地区出口“屯绿”香气成分研究

目的揭示屯绿香气成分特点及风味特征。方法基于顶空固相微萃取-气质联用结合主成分分析法对屯绿香气成分进行研究。结果 6个屯绿样品共鉴定出71种挥发性成分,主要包括9种醛类物质、11种醇类物质、11种酮类物质、13种烯类物质、10种烷烃类物质、3种酯类物质、14种芳香类化合物。香气成分主要集中于醛类、醇类、酮类、烷烃类、烯类,相对含量介于43.23%~67.52%。结论采用主成分分析法,共提取4个主成分,包含8种醇类成分、7种酮类成分、9种烯类成分、5种醛类成分、3种烷类成分、2种酯类。     

金华火腿传统工艺过程挥发性风味物质的分析研究

通过对金华火腿传统工艺过程晒后、中温发酵、高温成熟、成熟下架样品中挥发性风味物质的分析测定,研究传统工艺过程中挥发性风味物质的发展规律,结果表明:共有78种挥发性风味物质检出,醛、羧酸、醇、酯、酮、脂肪族和芳香族碳氢化合物、含硫化合物、吡嗪是主要成分;工艺工程中醛和酮的相对含量随温度的升高而逐渐降低,羧酸、酯、吡嗪和含硫化合物的相对含量逐渐增加。金华火腿的高温成熟工艺使来自于美拉德反应的羧酸有显著增加,这是金华火腿与地中海地区干腌火腿最显著的区别,也是金华火腿具有其独特风味的主要原因。     

跷碛火腿发酵过程中挥发性风味成分的变化

为探索宝兴县硗碛火腿的风味形成机制,以火腿发酵第1、45、90、135、180、225 天的股二头肌为研究对象,采用以75μm CAR/PDMS 为萃取纤维头的固相微萃取法结合气质联用仪对硗碛火腿发酵过程中挥发性风味成分的变化进行分析。结果表明：硗碛火腿的挥发性风味成分总计71 种,包括醛、醇、酸、烃、酮、酯、酚类及其他化合物类;相对含量最高的风味成分为醛类;在火腿的整个发酵过程中,酸类、醛类、烃类、类、酚类和其他化合物类的相对含量总体呈上升趋势,醇类、酮类的相对含量逐渐下降。醛、醇、酸、烃、酮、酯、酚类等化合物的共同作用形成了硗碛火腿独特的风味特征。     

金华火腿挥发性风味物质

采用同时蒸馏提取(SDE)法和顶空固相微萃取(HS SPME)法制备样品,利用 GC MS分离,鉴定了金华火腿的挥发性风味物质. 比较了两种样品制备方法的优劣,鉴定了金华火腿中 143种挥发性风味组分,并分析了风味成分的生成途径.在 SDE的结果中,最丰富的是醛类化合物,出峰面积相对比例为48%,其次是酸类23 45%,酮类 8 52%;在 SPME结果中,出峰面积相对比例较高的是醇、酸和醛类化合物,分别为26 8%、25 84%和 19 83%.两种方法得到的结果差异是由于处理过程的不同造成的,SDE中有2 h的高温蒸煮过程,因而其结果可以表征熟火腿的香气成分;而SPME则直接吸附萃取香气成分,未使香气成分发生变化,因而可以表征生火腿的香气成分,两种方法在研究金华火腿的挥发性风味物质方面可相互补充.     

6 种安徽地方火腿不同部位特征香气的气相色谱-离子迁移谱表征

采用气相色谱-离子迁移谱（gas chromatography-ion mobility spectrometry,GC-IMS）技术建立6 种安徽地方火腿不同部位特征香气的快速分析方法。结果表明：GC-IMS仪检出107 种挥发性风味物质及其强度信息,但受限于数据库仅鉴定出48 种,包括单体和二聚体;样品中主要的挥发性风味物质包括11 种醇类（正丁醇、正戊醇、正丙醇、2-甲基丙醇、2-己醇等）、9 种酮类（丙酮、2-丁酮、3-羟基-2-丁酮、2-戊酮等）、12 种醛类（正丙醛、异丁醛、正戊醛、异戊醛、正己醛等）、10 种酯类（乙酸乙酯、丙酸乙酯、丁酸乙酯、异戊酸乙酯等）、2 种酸类（正丁酸和异戊酸）及4 种其他成分;采用主成分分析法有效分析了6 种安徽地方火腿不同部位特征香气的相似度,结果表明,不同的猪品种和取样部位之间有较大差异。GC-IMS可用于干腌火腿中挥发性风味物质的快速、全面检测,结合主成分分析可提供火腿品种及品质的信息。     

Time-related changes in cathepsin B and L activities during processing of Jinhua ham as a function of pH, salt and temperature

Sixty experimental Jinhua hams were processed by traditional methods using green hams from local crossbred pigs of Lanxi, Zhejiang province, PR China. Biceps femoris was sampled from five hams randomly taken after each processing stage. Potential activities of cathepsin B and L were determined. The effects of temperature, salt content, pH value and nitrate content on the activities of cathepsin B and L were evaluated using response surface methodology (RSM) and the actual activities of cathepsin B and L during Jinhua ham processing were calculated. The results showed that potential activities of cathepsin B and L decreased gradually from 11332.05 to 9955.50 Ug(-1) prior salting to 1055.32-1359.90 Ug(-1) at the end of post-aging, respectively. After processing, about 9.31% original potential activity of cathepsin B and 13.66% original potential activity of cathepsin L were left. Temperature, pH value and salt content showed significant effects on cathepsin B and L activities. By stepwise regression analysis, two quadratic regression equation models were built individually for estimating cathepsin B and L activities. The models predicted that the actual activities of cathepsin B and L were less than 5% of their corresponding potential activities most of the time before half of loft-aging and about 15% and 20% during the rest processing periods. Nevertheless, cathepsin B and L retained actual activities throughout processing, especially during loft-aging and post-aging periods.     

Effect of intensifying high‐temperature ripening on proteolysis,lipolysis and flavor of Jinhua ham

BACKGROUND: The flavor quality of dry‐cured ham comes from proteolysis, lipolysis and lipid oxidation, Maillard reaction and Strecker amino acid degradation. Intense proteolysis, lipolysis and lipid oxidation make major contributions to flavor development of dry‐cured ham. Increasing the temperature in fermenting and ripening could promote these reactions and accelerate flavor development in dry‐cured hams. The specific aroma flavor of Jinhua ham is developed only during long‐time high‐temperature ripening in July and August. Our objective was to effectively shorten the process time by intense high‐temperature ripening based on the flavor and quality features of traditional Jinhua ham. RESULTS: Muscle dehydration rate of 80‐day ripened hams (29.43 ± 1.16%) was higher than that of the traditional process (P < 0.05). The total free fatty acids in ripened hams of 45–80 days were all higher than that of traditional hams (P < 0.05) and the level of TBARS was significantly lower (P < 0.01). The flavor profile of modern‐processed hams was different from that of the traditional Jinhua ham. The contents of carboxylic acids and aldehydes were obviously higher than those of the traditional products (P < 0.05). The results of organoleptic evaluation for flavor and quality showed that 80‐day ripened hams reached the first‐grade level of traditional Jinhua ham. CONCLUSION: Long‐time (25–30 days) intensifying high‐temperature ripening (35–37 °C) could accelerate the proteolysis, lipolysis, lipids oxidation, flavor development and effectively shorten the process time based on the traditional flavor and quality features of dry‐cured ham. Copyright © 2009 Society of Chemical Industry     

肌肉非蛋白氮和游离氨基酸在金华火腿加工过程中的变化

以60只浙江兰溪当地杂交猪后腿为原料,按传统工艺加工金华火腿,分析了股二头肌中非蛋白氮(Non-proteinnitrogen,NPN)和游离氨基酸(Freeaminoacids,FAA)浓度随加工时间而变化的规律。结果表明,肌肉中的NPN和FAA含量都随金华火腿加工进程逐渐升高;NPN在后熟期和晒腿期间升高速度最快,而FAA在成熟过程中升高最快,成品火腿的蛋白质降解指数在14～20之间;成品火腿中的FAA占NPN的70%以上,其中以Arg、Glu、Leu、Lys、Ala和Val等含量较高。FAA总含量比腌制前提高13.8倍,火腿中大部分FAA浓度为腌制前的10～20倍,其中增加比例较大的FAA有Lys、Asp、Ser、Tyr和Ile等。火腿中大部分游离氨基酸的浓度多倍于其感觉阈值,因此可能对火腿风味的形成有重要贡献。     

精炼过程对菜籽油风味成分的影响

采用固相微萃取技术和气相色谱质谱联用技术(SPME/GC-MS)分析菜籽油精炼过程中挥发性成分的变化情况。采用气相色谱嗅闻分析法(GC-O)中的频率检测法分析菜籽毛油中的特征风味物质并分析精炼过程中特征风味物质的变化规律。结果表明:菜籽油精炼过程中共检测到102种风味物质,包括吡嗪类4种,硫甙降解产物12种,醛类19种,醇类11种,酸类6种,酮类8种,烷烃类13种,烯类9种,杂环类10种和酯类10种;确定2,5-二甲基吡嗪、2-乙基-5-甲基-吡嗪等13种菜籽毛油中的特征风味物质;随着精炼程度的加深,吡嗪类化合物和硫甙降解产物的种类和含量显著降低,与此同时,精炼过程中产生了大量的醛类、酮类、烷烃类以及杂环类化合物,但是经过脱臭工艺之后这几类化合物的含量和种类又显著降低。