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Changes of Intramuscular Fat Composition,Lipid Oxidation and Lipase Activity in Biceps femoris and Semimembranosus of Xuanwei Ham During Controlled Salting Stages

查看全文 作　　者：WANG Zhen-[1,2]yu;GAO Xiao-[2]guang;ZHANG Ji-[3]hong;ZHANG De-[1]quan;MA Chang-[2]wei 高影响力作者 机构地区：[1]Institute of Agro-Products Processing Science and Technology,Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-ProductsProcessing,Ministry of Agriculture;[2]College of Food Science and Nutritional Engineering,China Agricultural University;[3]Department of Food Science,Cornell University高影响力机构 出　　处：《Journal of Integrative Agriculture》索引2013年第12卷第11期,共9页高影响力期刊 基　　金：financed by the Department of Science and Technology of Yunnan Province(2009AD010) 摘　　要：Fatty acid composition of neutral lipids(NLs),phospholipids(PLs)and free fatty acids(FFAs) from intramuscular fat(IMF),lipid oxidation and lipase activity in muscle Semimembranosus(SM) and msucle Biceps femoris(BF) of dry-cured Xuanwei ham during the 90-d salting stages were analysed.The salt content increased from 0.34 to 3.52%in BF and from 0.10 to 5.42%in SM during the 90 d salting stage,respectively.PLs of IMF in both BF and SM decreased 54.70%(P<0.001) and 34.64%(P<0.05),furthermore,the saturated fatty acids(SFA),monounsaturated fatty acids(MUFA)and polyunsaturated fatty acids(PUFA) of PLs in both muscles were hydrolysed almost isochronously.FFAs were increased from 0.46 g 100 g-1lipids to 2.92g 100 g-1lipids in BF at the end of salting,which was lower than SM(from 1.29 g 100 g-1lipids to 9.70 g 100 g-1lipids).The activities of acid lipase,neutral lipase and acid phospholipase all remained active in the 90 d.The thiobarbituric acid reactive substances(TBARS) was slowly increased to 1.34 mg kg-1muscle in BF and to 2.44 mg kg-1muscle in SM during the salting stage.In conclusion,the controlled salting process prompted the hydrolysis of PLs of IMF notably and increased the lipid oxidation of muscles within some limits. 关 键 词：脂肪酶活力 脂肪氧化酶 股二头肌 宣威火腿 腌制 脂肪成分 国际货币基金组织 多不饱和脂肪酸
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