干腌火腿皮下脂肪的特性与食用品质的关系

根据国外干腌火腿的研究结果,分析火腿皮下脂肪组织的组成特点及在加工过程中的变化,发现含有2个或3个不饱和脂肪酸的三酰基甘油酯(POO,OOL和POL),熔点较低,在常温下呈液体状态,适宜于脂肪水解酶在水-油界面的反应,优先发生水解反应,释放出棕榈酸、油酸和亚油酸。在游离脂肪酸构成中,油酸和亚油酸的比例并没有增加,亚油酸的比例却明显降低,说明不饱和脂肪酸被氧化形成了其他物质。在加工期的前6个月,脂肪水解程度最大,使低熔点的三酰基甘油酯比例降低,高熔点的三酰基甘油酯比例相应提高,降低了脂肪组织的油腻感,硬度增加,色泽变成透明的玻璃状,熟制后口感脆嫩、利口。不饱和脂肪酸的适度氧化,最终形成许多挥发性化合物,赋予脂肪组织特有的腌腊风味。

The Effect of Subcutaneous Adipose Tissue on Quality of Dry-cured Ham

The characteristics of subcutaneous adipose tissue and changes during processing of dry-cured hams were analyzed. The preferential hydrolysis of di-oleoyl-palmitoyl glycerol(POO),di-oleoyl-linoleoyl glycerol(OOL) and palmitoyl-oleoyl-linoleoyl glycerol (POL) released plentiful palmitic acid,oleic acid and linoleic acid because of their low melting point and liquid state at ripening temperature(14～18℃) which favour the lipolysis at the water-oil interface.The proportion of linoleic acid decreased in FFA during processing indicated that part of the linoleic acid was oxidized to form other compounds.The rate of lipolysis was higher during the first 6 months while the proportion of low melting point tricylglycerols decreased.The reactions of fatty acids and/or fatty acids oxidation can produced some volatile compounds contributed to the flavor of the products.Adequate lipolysis and oxidation can improved the quality of the products with less richness,transparent color and good flavor.