脂解
成熟
脂质氧化
食品科学
化学
生物化学
抗氧化剂
脂肪组织
作者
Jianhao Zhang,Guofeng Jin,Jiamei Wang,Wangang Zhang
标识
DOI:10.1016/j.lwt.2010.07.007
摘要
The orthogonal experiment for fermenting–ripening process was carried out to effectively shorten the process time of Jinhua ham by intensifying high-temperature ripening. Lipolysis and lipid oxidation in the ham were affected by the process time, temperature and salt content during processing. Intensifying high-temperature ripening could accelerate the lipolysis and lipid oxidation. Both saturated and unsaturated free fatty acids (FFAs) were steadily increased with temperature rising (p < 0.01). The daily-increment of total FFAs in the muscle of modern process products was significantly higher than that in the traditional ones (p < 0.01) and kept at a high level through high-temperature ripening. TBARS in ripened hams was remarkably lower than that in traditional products (p < 0.01). These results explained that longtime high-temperature (35–37 °C) ripening could effectively promote lipolysis, decrease TBARS value and accelerate the development of flavor in Jinhua ham.
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