中式香肠和腊肉在加工过程中游离脂肪酸的变化

【作者】 马长伟； 蔡华珍； 傅樱花； 闫红；

【机构】 中国农业大学食品学院；

【摘要】 本文利用气相色谱对中式香肠和腊肉中游离脂肪酸(Free Fatty Acids,FFA)组分及其在加工过程中的变化进行了研究。结果表明:中式香肠中的游离脂肪酸组分主要是棕榈酸、硬脂酸和油酸,其中仅油酸就占到总FFA的47.8％。在烘烤过程中,不饱和脂肪酸占总FFA的百分比由53％上升至60％,饱和脂肪酸则由47％降为40％;总FFA的数量由烘烤前的7.1mg/g干重上升为烘烤52h后的13.7mg/g干重,成品中FFA含量达干重的1％以上。腊肉肥肉中的FFA组分主要是棕榈酸、硬脂酸、油酸和亚麻酸,其中油酸占总FFA的40％以上;在加工过程中,各主要FPA的变化不明显。腊肉瘦肉中的FFA组分主要是棕榈酸和硬脂酸.在加工过程中亚油酸含量有明显的上升。更多还原

【Abstract】 Changes of free fatty acids (FFAs) during the processing of Chinese sausages and Chinese Bacon were analyzed by GC method. Our results showed main FFAs in Chinese sausages were palmitic acid, stearic acid and oleic acid. The last one only represents about 47.8% of total FFAs. During the oven drying, total unsaturated FFAs’ percentage increased from 53% to 60% , whereas total saturated FFAs decreased from 47% to 40% . Total FFAs’ amounts increased from 7. Img/g dried matter at the start to 13.7mg/g dried matter after 52 hours oven drying. Total .FFAs in finished sausages represented more than 1g/100g dried matter. Main FFAs inChinese bacon were determined as following: palmitic acid, stearic acid, oleic acid and linolenic acid in fat matter. The oleic acid alone represented 40% of total FFAs. All FFAs did not showed obvious changes during the processing. On theother hand, main FFAs in lean meat of Chinese bacon were palmitic and stearic acids. Linoleic acid showed the greatest changes during the processing which should contribute to the formation of flavor components of Chinese bacon.更多还原