金华火腿成熟机理研究及其生产工艺改进
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摘要
金华火腿的独特风味与它在长时间生产中发生大量复杂的生化反应有密切的关系。本论文主要研究了金华火腿生产中脂类水解和氧化的规律、肌肉蛋白水解的规律、成熟过程中微生物的种类和霉菌的蛋白水解能力,在此基础上,试验采用室内控温控湿生产金华火腿的新工艺。
首先,研究脂类在金华火腿火腿加工过程中的水解和氧化规律。试验采用固相萃取技术对肉类脂肪中甘油脂、磷脂和游离脂肪酸进行分离,气相色谱分别分析金华火腿肌内脂和皮下脂肪中甘油脂、磷脂和游离脂肪酸的组成成分的百分含量。结果表明:肌内脂水解作用和自动氧化作用都显著,尤其是磷脂脂肪酸水解作用最为显著,而皮下脂肪水解和氧化作用相对较弱。而且肌内脂磷脂脂肪酸中多不饱和脂肪酸的百分含量最高。
其次,SDS-聚丙烯酰胺凝胶电泳分析,显示火腿加工过程中蛋白水解显著,高分子量的蛋白含量减少,而低分子量的蛋白含量增加,并出现新的低分子量蛋白。游离氨基酸的含量也在加工中不断增加,成品中游离氨基酸比原料增加10.9倍。
再次,分别使用含盐量为6%的细菌、霉菌和酵母培养基,分离、鉴定成熟金华火腿表面微生物的种类。试验筛选出细菌6株,酵母菌6株和霉菌12株,鉴定了3株细菌、12株霉菌和2株酵母。再选出7株霉菌接种发酵猪肉,试验其蛋白水解能力,证明部分霉菌是具有蛋白水解能力。
最后,试验采用室内控温控湿并接种微生物的生产工艺生产金华火腿,并确定生产工艺。分析产品挥发性风味物质的组成和含量,以及游离氨基酸含量,与传统工艺的火腿对比都很相似。证明新工艺生产金华火腿获得成功。
The unique flavor of Jinhua ham has close relationship with the massive complex biochemicalreaction which taken place during manufacture with long time. The present paper has studiedlipolysis and oxidation of Subcutaneous and intermuscular fat and proteolysis of the muscle duringmanufacturing Jinhua ham, identified microorganism growing on the surface of the product,testified the proteolysis ability of molds, and introduced the new techniques of modified atmosphereto produce Jinhua ham.
First, the triacylglycerols, phospholipids and free fatty acids of of subcutaneous andintermuscular fat were separated by solid phase extraction. The fatty acid composition of eachfraction were determined by GC. The result indicated that the lipolysis and auto oxidation wereoutstanding in the intermuscular fat, in particularly, the lipolysis of phospholipids was mostremarkable. But the lipolysis and auto oxidation were relatively weak. Moreover the percentage ofpoly-unsaturated fatty acid muscle of phospholipids is highest among frictions of total fats.
Second, SDS-PAGE demonstrated that the proteolysis is remarkable during the process ofJinhua ham. the content of high molecular weight protein reduced, the low molecular weight proteinincreased, and appeared some new low molecular weight protein. The content of free amino acidincreased in the processing, and finally reached 10.9 times to that of the raw material.
Third, the experiment studied in microorganism grown on the surface of Jinhua ham withmodified culture medium of bacterium, mold and yeast, and gained the bacterium 6 kinds, the mold12 kinds, yeast 6 kinds. Among them, 3 bacteria, 12 molds and 2 yeast were identified. SDS-PAGEshowing the ability of proteolysis in some molds by incubated to fresh pork.
Finally, the experiment carried on manufactured Jinhua Ham in a room which temperature andrelative humidity controlled, evaluated the product's sensory quality, compared the components ofvolatile substance and content of FAA with that of Jinhua ham processed in traditional techniques.
首先,研究脂类在金华火腿火腿加工过程中的水解和氧化规律。试验采用固相萃取技术对肉类脂肪中甘油脂、磷脂和游离脂肪酸进行分离,气相色谱分别分析金华火腿肌内脂和皮下脂肪中甘油脂、磷脂和游离脂肪酸的组成成分的百分含量。结果表明:肌内脂水解作用和自动氧化作用都显著,尤其是磷脂脂肪酸水解作用最为显著,而皮下脂肪水解和氧化作用相对较弱。而且肌内脂磷脂脂肪酸中多不饱和脂肪酸的百分含量最高。
其次,SDS-聚丙烯酰胺凝胶电泳分析,显示火腿加工过程中蛋白水解显著,高分子量的蛋白含量减少,而低分子量的蛋白含量增加,并出现新的低分子量蛋白。游离氨基酸的含量也在加工中不断增加,成品中游离氨基酸比原料增加10.9倍。
再次,分别使用含盐量为6%的细菌、霉菌和酵母培养基,分离、鉴定成熟金华火腿表面微生物的种类。试验筛选出细菌6株,酵母菌6株和霉菌12株,鉴定了3株细菌、12株霉菌和2株酵母。再选出7株霉菌接种发酵猪肉,试验其蛋白水解能力,证明部分霉菌是具有蛋白水解能力。
最后,试验采用室内控温控湿并接种微生物的生产工艺生产金华火腿,并确定生产工艺。分析产品挥发性风味物质的组成和含量,以及游离氨基酸含量,与传统工艺的火腿对比都很相似。证明新工艺生产金华火腿获得成功。
The unique flavor of Jinhua ham has close relationship with the massive complex biochemicalreaction which taken place during manufacture with long time. The present paper has studiedlipolysis and oxidation of Subcutaneous and intermuscular fat and proteolysis of the muscle duringmanufacturing Jinhua ham, identified microorganism growing on the surface of the product,testified the proteolysis ability of molds, and introduced the new techniques of modified atmosphereto produce Jinhua ham.
First, the triacylglycerols, phospholipids and free fatty acids of of subcutaneous andintermuscular fat were separated by solid phase extraction. The fatty acid composition of eachfraction were determined by GC. The result indicated that the lipolysis and auto oxidation wereoutstanding in the intermuscular fat, in particularly, the lipolysis of phospholipids was mostremarkable. But the lipolysis and auto oxidation were relatively weak. Moreover the percentage ofpoly-unsaturated fatty acid muscle of phospholipids is highest among frictions of total fats.
Second, SDS-PAGE demonstrated that the proteolysis is remarkable during the process ofJinhua ham. the content of high molecular weight protein reduced, the low molecular weight proteinincreased, and appeared some new low molecular weight protein. The content of free amino acidincreased in the processing, and finally reached 10.9 times to that of the raw material.
Third, the experiment studied in microorganism grown on the surface of Jinhua ham withmodified culture medium of bacterium, mold and yeast, and gained the bacterium 6 kinds, the mold12 kinds, yeast 6 kinds. Among them, 3 bacteria, 12 molds and 2 yeast were identified. SDS-PAGEshowing the ability of proteolysis in some molds by incubated to fresh pork.
Finally, the experiment carried on manufactured Jinhua Ham in a room which temperature andrelative humidity controlled, evaluated the product's sensory quality, compared the components ofvolatile substance and content of FAA with that of Jinhua ham processed in traditional techniques.
引文
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3. 摘选自金华火腿网: http://www.jhham.com/.
4. SB/T 10004-92 中国火腿 中华人民共和国行业标准.
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9. Fidel Toldrá. Proteolysis and lipolysis in flavor development of dry-cured meat products[J]. Meat Science,1998,49:101-110.
10. Fidel Toldrá, M-Concepción Aristoy, Mónica Flores, et al. Contribution of muscle aminopeptidases to flavor developmentin dry-cured ham[J]. Food Research International,2000 (33): 181-185.
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13. Schwartz, W. N. Degradation of myofibrillar proteinby cathepsins B and D[J]. Biochem. J.1977, (167):811-820.
14. Toldar, F. Cathepsin B, D, H and L activities inthe processing of dry-cured ham[J]. J Sci Food Agric 1993a, (62):157-161.
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2. Fidel Toldrá, Mónica Flores, Yplanda Sanz, et al. Dry-cured ham flavour: enzymatic generation and process influence[J]. Food Chemistry, 1997,59, (4): 523-530.
3. 摘选自金华火腿网: http://www.jhham.com/.
4. SB/T 10004-92 中国火腿 中华人民共和国行业标准.
5. 龚润龙. 金华火腿加工技术[M].北京:科学普及出版社.1987.
6. Bolzoni L, Barbier G, Virgili R., et al. Changes in volatile compounds of Parma Ham during maturation[J]. Meat science, 1996, 43: 301-310.
7. Ana I.C.,Jurado A.A.,Mariaa L. et al Odor active compounds of Iberian hams with different aroma characteristics[ J] J. Agric Food Chem,2002,50:6453-6458.
8. Barbieri G.. Volatile compounds of dry-cured ham [J]. J Agric Food Chem, 1992, 40: 2389-2394.
9. Fidel Toldrá. Proteolysis and lipolysis in flavor development of dry-cured meat products[J]. Meat Science,1998,49:101-110.
10. Fidel Toldrá, M-Concepción Aristoy, Mónica Flores, et al. Contribution of muscle aminopeptidases to flavor developmentin dry-cured ham[J]. Food Research International,2000 (33): 181-185.
11. Toldra, F&Etherington D, J Examination of cathepsins B, D, H and L activities in dry-cured hams[J]. Meat Sci,1988(91).1-7.
12. Zeece, M. G.&Katoh, K. Cathepsin D and its effection myofibrillar protein: a review[J]. J. Food Biochem,1989, (13):157-178.
13. Schwartz, W. N. Degradation of myofibrillar proteinby cathepsins B and D[J]. Biochem. J.1977, (167):811-820.
14. Toldar, F. Cathepsin B, D, H and L activities inthe processing of dry-cured ham[J]. J Sci Food Agric 1993a, (62):157-161.
15. Motilva. Muscle lipolysis phenomena in the processing of dry-cured ham[J]. Food Chemistry. 1993,(48):121-125.
16. Motilva. Muscle lipolysis phenomena in the processing of dry-cured ham[J]. Food Chem, 1992, (48):121-125.
17. M.L.Timón, J.Ventanas, A.I.Carrapiso, et al. Subcutaneous and intermuscular fat characterization of dry-cured Iberian hams[J]. Meat Science,2001,58:85-91.
18. L. Martín, J.J. Córdoba, J. Ventanas, et al. Changes in intramuscular lipids during ripening of Iberian dry-cured ham[J]. Meat Science, 1999,51:129-134.
19. Moltilva, M. J., Toldra, F., Aristoy, M.C., et al. Subcutaneous adipose tissue lipolysis in the processing of dry-cured ham[J]. J. Food Biochem,1993,16:323-335.
20. Garacía-Regueiro, J.A.Gilbert,J., Díaz,L., et al. Determination of neutral lipids from subcutaneous fat of cured ham by capillary gas chromatography and liquid chromatography[J]. Journal of Chromatography A ,1994,667:225-233.
15. Corinne Alasnier, Gilles Gandemer. Activities of phospholipases A and lysophospholipases in glycolytic and oxidative skeletal muscles in the rabbit[J]. Journal of the Science of Food and Agriculture. 2000,80:698-704
22. J. Ruiz-Carrascal, J. Ventanas, R. Cava. et al. Texture and appearance of dry cured ham as affected by fat content and fatty acid composition[J]. Food Research International. 2000,33:91-95.
23. Christian S. Vestergaard, Giovanni Parolari. Lipid and cholesterol oxidation products in dry-cured ham[J]. Meat Science,1999 (52): 397-401.
24. G. Pastorelli, S. Magni, R. Rossi Influence of dietary fat, on fatty acid composition and sensory properties of dry-cured Parma ham[J]. Meat Science, 2003 (65):571–580.
25. Beatriz Isabel, Clemente J. Lopez-Botea. Effects of feeding elevated concentrations of monounsaturated fatty acids and vitamin E to swine on characteristics of dry cured hams[J]. Meat Science, 2003(64): 475–482.
26. Ramón Cava, Mario Estévez, David Morcuende. Evolution of fatty acids from intramuscular lipid fractions during ripening of Iberian hams as affected by a-tocopheryl acetate supplementation in diet[J]. Food Chemistry, 2003 (81): 199–207
27. R.J.Hamilton J.B.Rossekk Aanlysis of oils and fats USA: Elsevier applied science publication LTD,1986.
28. J.Arnau, P.Gou, J.Comaposada Effect of the relative humidity of drying air during the resting period on the composition and appearance of dry-cured ham surface[J]. Meat Science, 2003(65):1275-1280.
29. J. Arnau, P. Gou. Effect of air relative humidity on ham rind and subcutaneous salted fat during the resting period[J]. Meat Science, 2001 (58): 65-68
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