宣威火腿加工过程游离氨基酸变化规律研究.pdf

第6卷第11期
食品安全质量检测学报
Vol 6 No. 11
2015年11月
Journal of Food Salcly and Quality
2015
宣威火腿加工过程游离氨基酸变化规律研究
王金浩,王桂瑛2,尚思奇2,谷大海2,般红3,程志斌2,党亚丽4,廖国周2
(1.云南万芳生物技术有限公司技术中心,昆明6501172.云南农业大学食品科学技术学院,昆明650201
3.云南出入境检验检疫局技术中心,昆明650228;4.浙江省医学科学院保健食品研究所,杭州310013)
摘要:目的确定宣威火腿加工过程主要游离氮基酸的变化规律、为其风味形成机制研究提供科学依
据。方法以宣威火腿为研究对象,利用氨基酸自动分析仪检测宣威火腿不同加工阶段(鮮肉、腌制后90
d、210d、270d与360山)的股二头肌肌肉中游离氨基酸含量。结果在腌制过程中,宣威火腿肌肉中游
离氨基酸的含量呈现持续上升趋势。其中,腌制360d的肌肉中游离氨基酸的含量最高,此阶段含量较高
的游离氨基酸分别为谷氨酸(ilu)、赖気酸(Iys)、丙氨酸(Ala)和亮氨酸(1.eu),较低的分别为组氨酸(His)、
蛋氨酸(Met)、苏氨酸(Thr)和略氨酸(Tyr)。结论加工过程游离氨基酸含量変化对宣威火腿风味的形成有
重要贡献。
关键词:宣威火腿;加工;游离氨基酸
Changes of free amino acid during processing of Xuanwei ham
WANG Jin-hao WANG Gui-ying, SHANG SI-QI, GU Da-hai, YIN Hong CHENG Zhi-bin
DANG Ya-li LIAO Guo-zhou
(1. Yechnology Cener o/runan Won/ne Biotechnology oman Limied, Kunming 650117, Chin; 2. College o/Food
Science an echnology, Yimman al Uniersity, Kimming 650201, China; 3. Technology Center of nnan
Fntry-exit Inspection and Ouarantine, Kimming (650228, China; 4. ealth Food Research Institute
Zhejiang academy of Medical Science, Hangzhou 310013, China
ABSTRACT: Objective To determine the variation of mainly frce amino acids during the processin
Xuanwei ham, and to provide a scicntific basis for the formation mcchanism of its flavor. Methods The con-
tents o! [ree amino acids were determined by automatic amino acid analyzer during processing(fresh, souse 90
210, 270 and 360 d)of Xuanwei ham. Results The content of free amino acids in the muscle of Xuanwei ham
showed a rising trend during fermentation, and rcached the largest value on 360 d stage. The trcc amino acids
with high content were Glu, Lys, Phe and Ie, the lower-content were His, Mel, Thr and Iyr. Conclusion It
have important contributions to the formation of Xuanwei ham flavor in the content change of free amino acids
KEY WORDS: Xuanwei ham; processing; frcc amino acid
基金项目:公益性行业(农业)科研专项(201303082)、云南省现代农业生猪产业技术体系专项(2014KIX07)、国家自然科学基金项目
Fund: Supported by Spccial Fund for Agro-scicntific Rescarch in the Tublic Interest(201303082), Special Fund for Swine Industry Techology
System ofyunnan Modern riculture(2014K. I(7)and National Natural Science I-oundation ofchina(31440068)
通讯作者:廖国周,副教授,硕士生导师,主要研究方向为畜产品加工与质量控制。T-mai: Ig/wgy(a126.co0m
Corresponding author: LIAO Guo-zhou, Associate Professor, Yunnan Agricultural Univcrsity, Fcngyuan Road, Tanlong District, Kunming
650201,China.E-mail:lezwgy(@126.com