摘要
取 6 0条杂交猪后腿作原料按传统金华火腿生产工艺进行生产 ,分别在原料、盐后、晒后、成熟中期、成熟后期、后熟 (1)、后熟 (2 )工艺段随机取 5条腿的股二头肌作为样品测定潜在的磷脂酶活力 ,结果显示潜在的磷脂酶活力在生产过程中不断下降 ,原料中酶活为 3 0 5 ,到后熟 (1)酶活为 0 . 16 ,在后熟 (2 )已测不到酶活。利用响应曲面法研究磷脂酶在生产过程中实际酶活的变化情况并建立酶活变化数学模型 ,结果表明 ,温度和盐含量是影响磷脂酶活力的显著因子 ,通过模型预测 ,生产过程原料中的实际酶活为 0. 2 1,盐后为 0 . 13,之后酶活不断提高 ,到成熟后期达最高 ,为 0 . 4 1,之后再开始下降。
Sixty experimental green hams from local cross pigs were processed under typical traditional Jinhua Ham processing techn igues. Biceps femoris samples taken from 5 hams at green ham, end of salting, end of sun-drying, middle of aging, end of aging, post age(1) and post age(2) were used to detect the potential activity of phospholipase. The results showed that the potential activity of phospholipase decreased during processing, which was 3.05 in green ham and 0.16 at post age(1), and no activity of phospholipase was found at post age(2). Actual activity of phospholipase during processing was studied using response surface method(RSM), and the mathematic model to describe phospholipase activity was established. The results showed that the activity of phospholipase was significantly affected by temperature and salt content. The actual activity of phospholipase predicted by mathematic model was 0.21 at green ham and 0.13 at end of salting, followed by consecutively increasing up to the highest level of 0.41 at the end of aging,where its activity started to decreased.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第2期120-123,共4页
Food and Fermentation Industries
基金
国家 8 63计划课题资助项目 (2 0 0 2AA2 4 80 31 )
