摘要
分析测定了宣恩火腿从原料腿到成品的整个加工过程中蛋白质的变化情况,结果显示:宣恩火腿中非蛋白氮含量从原料腿中的685.9 mg/100 g增加到成品的1724.3 mg/100 g,非蛋白氮中的多肽氮在整个加工周期内持续上升,发酵末期上升幅度更大,氨基酸态氮含量在发酵中前期快速升高,末期略有下降,挥发性盐基氮含量变化规律跟氨基酸态氮一致。呈味氨基酸含量在整个加工过程中上升明显,从315.8 mg/100 g增加到2171.3 mg/100 g,其中鲜味较强的谷氨酸含量增加了29.6倍。宣恩火腿各蛋白质中,肌浆蛋白和肌原纤维蛋白均由于降解而含量下降,特别是在发酵中后期降幅更大,肌浆蛋白比肌原纤维蛋白降解更彻底。肉基质蛋白含量在发酵初期由于蛋白质的热变性而升高,随后保持稳定。总而言之,蛋白质的水解伴随着整个宣恩火腿的加工过程,尤其是在发酵中后期,这种水解程度更为明显,为火腿特有风味的形成产生重要作用。
The protein changes of Xuanen ham from raw leg to finished product in the entire processing stage were analyzed,the results showed that the content of non-protein nitrogen increased from 685.9 mg/100 g to 1724.3 mg/100 g in the raw material leg in the finished product.The polypeptide nitrogen in non-protein nitrogen continued to rise throughout the processing stage,and the increase in the end of fermentation was greater.The amino acid nitrogen content increased rapidly in the early stage of fermentation,and decreased slightly at the end stage.The change of volatile base nitrogen content was consistent with amino acid nitrogen.The content of taste amino acids increased significantly during the whole process,from 315.8 mg/100 g to 2171.3 mg/100 g,and the glutamic acid content increased by 29.6 times.Among the proteins of Xuanen ham,the content of sarcoplasmic protein and myofibrillar protein decreased due to degradation,especially in the middle and late stages of fermentation,and the sarcoplasmic protein was more thoroughly degraded than myofibrillar protein.The meat matrix protein content increased at the beginning of the fermentation due to thermal denaturation of the protein and then remained stable.All in all,the hydrolysis of protein was accompanied by the processing of the entire Xuanen ham,especially in the middle and late stages of fermentation,the degree of hydrolysis was more obvious,which played an important role in the formation of the unique flavor of ham.
作者
范露
冯牛
许嘉验
李航
母玲
邱朝坤
FAN Lu;FENG Niu;XU Jia-yan;LI Hang;MU Ling;QIU Chao-kun(College of Food&Biology Science and Technology,Wuhan Institute of Design and Sciences,Wuhan 430205,China)
出处
《食品工业科技》
CAS
北大核心
2019年第23期42-46,53,共6页
Science and Technology of Food Industry
基金
2016年湖北省高等学校优秀中青年科技创新团队计划项目(T201635)
关键词
宣恩火腿
蛋白质
降解
蛋白氮
非蛋白氮
Xuanen ham
protein
degradation
protein nitrogen
non-protein nitrogen
