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1.
Effects of breed and age at slaughter on degradation of muscle lipids during processing of dry‐cured hams 下载免费PDF全文
Linda Storrustløkken Hanne Marie Devle Lars Erik Gangsei Carl Fredrik Naess‐Andresen Bjørg Egelandsdal Ole Alvseike Dag Ekeberg 《International Journal of Food Science & Technology》2015,50(8):1933-1943
Hams from Landrace, Duroc and Hampshire pigs slaughtered at ages 6, 7.5 and 9 months were processed to generate Norwegian Parma‐style hams. Lipid contents and the compositions of fatty acid classes (ΣSFA, ΣMUFA, ΣPUFA) within neutral lipids, phospholipids and free fatty acids were determined. Small differences in lipid degradation and composition of the classes were revealed. However, significant sensory differences related to lipids were observed. Breed was more important than age. Dry‐cured Hampshire hams gave a more intense mature odour that may be associated with higher overall lipid degradation. Unexpectedly, these hams also demonstrated high juiciness and tenderness, which could be related to the melting characteristics of the fat. Dry‐cured Duroc hams showed a higher susceptibility towards rancidity, presumably associated with preferential oxidation of n‐6 fatty acids relative to C18:1 n‐9. Dry‐cured Landrace hams showed the lowest juiciness and tenderness, likely due to their lower fat content (marbling). 相似文献
2.
如皋火腿微生物菌群分析 总被引:5,自引:0,他引:5
对如皋火腿微生态体系进行的研究表明,火腿中心部位发酵前期的菌系构成为嗜盐性球菌、杆菌和酵母,中期以球菌和酵母为主,后期只有球菌和少量的酵母分布,这些发酵菌群适应火腿高盐、低湿、常温环境生存和发酵,并产生独特风味.如皋火腿菌群构成所具有的特征,为发酵工艺的改进优化,提供了理论依据. 相似文献
3.
不同提取方法对金华火腿粗肽液抗氧化活性的影响 总被引:1,自引:0,他引:1
研究两种提取方法(磷酸盐和盐酸)所得金华火腿粗肽液的抗氧化活性,以自由基的清除能力,金属离子螯合能力,还原力以及总抗氧化能力为测定指标,以还原型谷胱甘肽(GSH)作对照。结果表明:磷酸盐法提取的金华火腿粗肽液(P)多肽含量显著(p<0.05)高于盐酸法提取的金华火腿粗肽液(H);质量浓度低于5mg/m L时,P和H清除DPPH自由基与超氧阴离子自由基能力无显著差异;P螯合金属离子的能力显著(p<0.05)高于H和GSH;当质量浓度为4mg/m L时,P还原力显著(p<0.05)高于H;当质量浓度为1mg/m L时,P总抗氧化能力达到GSH的48%,显著高于H(p<0.05)。因此磷酸盐所提取的金华火腿粗肽液抗氧化能力优于盐酸所提取的金华火腿粗肽液。 相似文献
4.
In the first experiment, the effect of the stress relaxation time on texture evaluation of biceps femoris (BF) muscle from dry-cured hams was studied. The specimens were compressed to 25% of their original height and the crosshead speed was 5mm/s. The force decay versus time was recorded and Peleg's model was fitted with different relaxation times. Whatever relaxation time was used, Peleg's model did not describe simultaneously the initial fall of force and the asymptotic tendency of force decay correctly. The initial force and force decay at 2s and at 90s are proposed to assess texture in dry-cured ham. In the second experiment, stress relaxation (SR) and texture profile analysis (TPA) tests were performed on BF and semimembranosus (SM) muscles of 10 hams with abnormal softness and 10 hams with normal texture, at different assay conditions: sample temperature (4°C or 20°C); compression crosshead speed (1mm/s or 10mm/s). The instrumental texture test and the assay conditions that detected defective textures better depended on the muscle considered: for BF muscle the SR test at 4°C and at 1mm/s and for SM muscle the TPA test at 10mm/s at both 4°C or 20°C. 相似文献
5.
干腌火腿风味研究进展 总被引:3,自引:0,他引:3
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。 相似文献
6.
V Santé-Lhoutellier N Robert JF Martin P Gou M Hortós J Arnau A Diestre M Candek-Potokar 《Meat science》2012,92(4):354-359
This study aimed to evaluate the effects of PRKAG3 Ile199Val and CAST Arg249Lys and CAST Ser638Arg polymorphisms on the quality traits of the French dry-cured ham Jambon de Bayonne and their interaction with salt reduction. Significant (p<0.05) and suggestive associations (p<0.10) between the polymorphisms and several quality traits of dry-cured ham, mainly related to processing and textural properties, were found. PRKAG3 Ile/Val and CAST 249Lys/638Arg presented the highest scores for sensory and processing properties, whatever the salt content. 相似文献
7.
8.
Potential racemization of L-amino acids (AA) in ready-to-eat (RTE) cooked ham after hygienization by electron-beam irradiation between 1 and 8 kGy was studied. An indirect chiral method based on the derivatization reaction of AA with o-phthaldialdehyde and N-acetyl-L-cysteine followed by reversed-phase HPLC and fluorimetric detection was applied to detect ten enantiomeric pairs of free AA (Asp, Ser, Thr, Ala, Tyr, Val, Trp, Phe and Leu). Five of the D-AA were not found in any of the samples analyzed; the other five remaining D-AA (D-Asp, D-Ser, D-Ala, D-Val and D-Leu) were detected both in irradiated and non-irradiated cooked ham samples, their content being in the range 1.25–13.79 μg/g. Although significant differences appeared for a few of the samples and doses, no positive correlation between the D-AA content and the irradiation doses was observed. Therefore, the electron-beam irradiation technique could be useful for sanitation of packed RTE cooked ham at doses allowed by WHO and EU, since it remains chemically safe to eat. 相似文献
9.
Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham 总被引:2,自引:0,他引:2
Simultaneous brine thawing/salting process was applied as an alternative to traditional pile salting process using 51 frozen Iberian hams. The effect of this type of salting process on endogenous enzyme activity and sensory quality of Iberian dry-cured hams was analysed. The frozen hams were simultaneously thawed and salted with saturated brine, with and without vacuum pulses, and were compared to hams thawed under refrigeration and traditionally salted. The peptidase and lipase activities were measured at the end of salting and post-salting stages. The activity of cathepsin B+L was reduced in the two brine salted batches while few differences among batches were observed for the other peptidases. Several lipase activities were significantly reduced in the two brine salted batches. The brine thawed processing affected the free fatty acid content at the different stages although the differences were more appreciated at the beginning of the process and no differences were observed at the end. The long ripening time makes these differences negligible and the consumer did not appreciate any differences between the sensory quality of Iberian brine/thawed hams and traditional Iberian thawed pile salted hams. 相似文献
10.