宣威火腿加工过程游离氨基酸变化规律研究

Changes of free amino acid during processing of Xuanwei ham

中文关键词:  宣威火腿  加工  游离氨基酸

英文关键词:Xuanwei ham  processing  free amino acid

中文摘要:

      目的 确定宣威火腿加工过程主要游离氨基酸的变化规律, 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(鲜肉、腌制后90 d、210 d、270 d与360 d)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360 d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(Glu)、赖氨酸(Lys)、丙氨酸(Ala)和亮氨酸(Leu), 较低的分别为组氨酸(His)、蛋氨酸(Met)、苏氨酸(Thr)和酪氨酸(Tyr)。结论 加工过程游离氨基酸含量变化对宣威火腿风味的形成有重要贡献。

英文摘要:

      Objective To determine the variation of mainly free amino acids during the processing Xuanwei ham, and to provide a scientific basis for the formation mechanism of its flavor. Methods The contents of free 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 reached the largest value on 360 d stage. The free amino acids with high content were Glu, Lys, Phe and Ile, the lower-content were His, Met, Thr and Tyr. Conclusion It have important contributions to the formation of Xuanwei ham flavor in the content change of free amino acids.