摘要
通过跟踪金华火腿的现代化工艺生产过程,选取原料腿、预腌结束、腌制结束、风干中期、风干结束、成熟前期(成熟1)、成熟中期(成熟2)、成熟结束(成熟3)和后熟结束9个工艺点对2种不同原料腿股二头肌的游离氨基酸进行测定。结果表明,肌肉中的FAA含量都随金华火腿加工进程逐渐升高;成熟过程中升高最快。FAA总量比腌制前提高5倍左右,多数FAA浓度为腌制前的10倍,含量较高的FAA有Glu、Lys、Leu、Ala、Arg等,增加比例较大有Glu、Thr、Lys、Val、Ile和Pro等。
Thro measured in 2 kinds ugh tracking the modern processing technology of Jinhua hams, FAA contents were of biceps femoris at 9 processing point, including selection of raw ham, end of pre - salting, end of salting, mid - drying, end drying, pre - mature （ mature 1 ）, mid - mature （ mature 2 ）, end of mature （ mature 3 ） and ripening. The results showed that muscle FAA contents increased gradually during processing, and it was increasing at the highest rate in the mature process. The total content of FAA in Jinhua ham was about 5 folds higher than that in prior - salting ham, and the contents of most FAA were 10 folds higher than that in prior - salting ham. Glu, Lys, Leu, Ala and Arg had relatively higher con- tents, and Glu, Thr, Lys, Val, Ile and Pro increased with relatively high rates.
出处
《肉类工业》
2013年第5期22-27,26-27,共6页
Meat Industry
