Effect of intensifying high-temperature ripening on lipolysis and lipid oxidation of Jinhua ham

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• 作者：Jianhao Zhang ; Guofeng Jin ; Jiamei Wang ; Wangang Zhang
• 关键词：Jinhua ham ; High-temperature ripening ; Lipolysis ; Lipid oxidation ; Free fatty acids
• 刊名：Lebensmittel-Wissenschaft und -Technologie
• 出版年：2011
• 出版时间：March 2011
• 年：2011
• 卷：44
• 期：2
• 页码：473-479
• 全文大小：299 K

文摘

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.