文摘
The aim of the present study was to evaluate the effect of incorporating pig back fat in restructured dry cured ham (RDH) on the lipase and lipoxygenase activities. Fresh raw hams were skinned, boned, cut into meat cubes (4–6 × 4–6 × 4–6 cm). The meat cubes were restructured respectively with 0, 2, and 4% pig back fat paste into raw restructured ham. After 30 days of ripening, lipase activity in RDH was determined using a fluorescence spectrometer (λex = 350 nm, λem = 445 nm), the result was expressed as µmol of released 4-methylumbelliferone per hour per gram protein. Lipoxygenase (LOX) activity in RDH was assayed in a 96-Well Plate Reader M200, one unit of LOX activity was defined as an absorbance increment per minute per milligram protein at 234 nm. Results showed that exogenous pig back fat incorporation from 2 to 4% gave rise to the increased neutral lipase and LOX activities (p < 0.05), and the enhanced hydrolysis of neutral lipids and phospholipids, and production of free fatty acids, suggesting that exogenous pig back fat incorporation could improve the quality of RDH.
