摘要
通过对有白点和无白点宣威火腿肌肉的水分含量、氯化物含量、蛋白水解指数和游离氨基酸含量的测定,以及对不同生产阶段火腿肌肉的蛋白水解指数和游离氨基酸含量的测定,结合各氨基酸的溶解度初步探明了白点形成的机理。在火腿生产过程中,尤其在成熟前期(生产时间为第2～4个月),蛋白质剧烈降解,生成大量游离氨基酸,酪氨酸由于溶解度很低,容易结晶析出形成白点。白点的形成可能与加盐量、干燥成熟过程的温湿度有关。
The generation mechanism of white spots in Xuanwei ham＇s muscle was proved by determining water content, chloride content, proteolysis index and free amino acids of hams with and without white spots, by determining proteolysis index and free amino acids of hams＇ muscle in different processing periods, and by combining the solubility of amino acids. In the processing of Xuanwei ham, especially in the early stage of ripening period, because of the strong degradation of protein and generation of amino acids, and because of the low solubility of tyrosine, tyrosine crystallized and the white spots likely generated. The generation of white spots might be related to the amount of salt added, temperature and humidity in the ripening period.
出处
《食品科技》
CAS
北大核心
2009年第11期118-121,126,共5页
Food Science and Technology
基金
云南省省院省校科技合作计划项目(2006YX09)
关键词
宣威火腿
白点
酪氨酸
饱和度
Xuanwei ham
white spots
tyrosine
saturation
