| 宣威火腿加工过程游离氨基酸变化规律研究 |
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| 引用本文： | 王金浩,尚思奇,王桂瑛,谷大海,殷 红,程志斌,廖国周. 宣威火腿加工过程游离氨基酸变化规律研究[J]. 食品安全质量检测学报, 2015, 6(11): 4640-4644 |
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| 作者姓名： | 王金浩 尚思奇 王桂瑛 谷大海 殷 红 程志斌 廖国周 |
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| 作者单位： | 云南万芳生物技术有限公司技术中心,云南农业大学,云南农业大学,云南农业大学,云南出入境检验检疫局技术中心;云南出入境检验检疫局技术中心,云南农业大学,云南农业大学 |
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| 基金项目： | 公益性行业(农业)科研专项(201303082)、云南省现代农业生猪产业技术体系专项(2014KJTX007)、国家自然科学基金项目(31440068) |
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| 摘 要： | 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。
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| 关 键 词： | 宣威火腿 加工 游离氨基酸 |
| 收稿时间： | 2015-06-11 |
| 修稿时间： | 2015-11-01 |
Changes of free amino acid during processing of Xuanwei ham |
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| WANG Jin-Hao,Shang Si-Qi,WANG Gui-Ying,Gu Da-Hai,YIN Hong,CHEN Zhi-Bin and LIAO Guo-Zhou. Changes of free amino acid during processing of Xuanwei ham[J]. Journal of Food Safety & Quality, 2015, 6(11): 4640-4644 |
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| Authors: | WANG Jin-Hao Shang Si-Qi WANG Gui-Ying Gu Da-Hai YIN Hong CHEN Zhi-Bin LIAO Guo-Zhou |
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| Affiliation: | Technology Center of Yunnan Wonfine Biotechnology company limited,Yunnan Agricultural University,Yunnan Agricultural University,Yunnan Agricultural University,Technology Center of Yunnan Entry-Exit Inspection and Quarantine,Yunnan Agricultural University,Yunnan Agricultural University |
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| Abstract: | Objective To determine the variation of mainly free amino acids during the processing Xuanwei ham, and to provide a scientific basis for the formation mechanism of its flavor. Methods The contents of free amino acids were determined by automatic amino acid analyzer during processing (fresh, souse 90, 210, 270 and 360 d) of Xuanwei ham. Results The content of free amino acids in the muscle of Xuanwei ham showed a rising trend during fermentation, and reached the largest value on 360 d stage. The free amino acids with high content were Glu, Lys, Phe and Ile, the lower-content were His, Met, Thr and Tyr. Conclusion It have important contributions to the formation of Xuanwei ham flavor in the content change of free amino acids. |
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| Keywords: | Xuanwei ham, processing, free amino acid |
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