| 云南干腌火腿加工过程中肌肉组织理化特性和氧化稳定性研究 |
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| 引用本文： | 王振宇,高晓光,王晓华,余学富,林祖松,马长伟.云南干腌火腿加工过程中肌肉组织理化特性和氧化稳定性研究[J].食品科技,2011(9):134-138,143. |
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| 作者姓名： | 王振宇 高晓光 王晓华 余学富 林祖松 马长伟 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院;云南富源东恒集团食品有限公司; |
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| 基金项目： | 云南省省院省校科技合作项目(2009AD010) |
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| 摘 要： | 云腿是我国一类重要的传统肉制品。研究通过对加工过程中的云腿肌肉组织进行理化指标测定,初步确定了云腿的理化特性和氧化稳定性。结果显示随着加工工艺的进行,云腿肌肉组织中pH缓慢上升,aw值逐渐下降。股二头肌和半膜肌中的食盐含量分别增加到7.94%和6.75%。水分含量到了平衡期之后快速下降,蛋白质和脂肪含量相对增加。肌内脂肪和蛋白质氧化持续进行,但是总体上处于较低的氧化水平。TBARS值先增加后降低,半膜肌中的蛋白质氧化程度强于股二头肌。
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| 关 键 词： | 蛋白质氧化 丙二醛 云腿 理化特性 氧化稳定性 |
Physico-chemical characteristics and oxidation stability in muscles during the processing of Yunnan dry-cured ham |
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| WANG Zhen-yu,GAO Xiao-guang,WANG Xiao-hua,YU Xue-fu,LIN Zu-song,MA Chang-wei.Physico-chemical characteristics and oxidation stability in muscles during the processing of Yunnan dry-cured ham[J].Food Science and Technology,2011(9):134-138,143. |
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| Authors: | WANG Zhen-yu GAO Xiao-guang WANG Xiao-hua YU Xue-fu LIN Zu-song MA Chang-wei |
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| Affiliation: | WANG Zhen-yu1,GAO Xiao-guang1,WANG Xiao-hua2,YU Xue-fu2,LIN Zu-song2,MA Chang-wei1*(1.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,2.Dongheng Group,Fuyuan County,Fuyuan 655500) |
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| Abstract: | Yunnan dry-cured ham is a famous Chinese traditional meat product. In order to ascertain the physico-chemical characteristics and oxidation stability of Yun ham, we determined the physico-chemical parameters in biceps femoris and semimembranoesus during the processing. The results showed that the pH increased and aw decreased gradually in both muscles. The salt content was increased to 7.94% in biceps femoris and 6.75% in semimembranoesus at the end of ripening. After post-salting stage, water content decre... |
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| Keywords: | protein oxidation malonaldehyde Yun ham physico-chemical characteristics oxidation stability |
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