食品与发酵工业 >

2025 , Vol. 51 >Issue 23: 267 - 276

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042479

研究报告

宣威火腿发酵成熟过程中不同部位肌肉的品质变化及风味形成

  • 梁伟 ,
  • 张璐 ,
  • 汪雪娇 ,
  • 殷小钰 ,
  • 曹建新
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  • (昆明理工大学 食品科学与工程学院,云南 昆明,650500)
第一作者:硕士研究生(殷小钰助理研究员和曹建新教授为共同通信作者,E-mail:yinxiaoyu1234@163.cm;jxcao321@hotmail.com)

收稿日期: 2025-02-25

  修回日期: 2025-04-16

  网络出版日期: 2025-12-25

基金资助

云南省科技厅重大科技专项计划项目(202202AG050009);国家自然科学基金项目(32202092);昆明理工大学“双一流”创建联合专项(202201BE070001-030);云南省“兴滇英才支持计划”青年人才项目(KKRD202246043)

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Quality changes and flavor formation of muscles from different parts of Xuanwei ham during fermentation and ripening

  • LIANG Wei ,
  • ZHANG Lu ,
  • WANG Xuejiao ,
  • YIN Xiaoyu ,
  • CAO Jianxin
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  • (Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China)

Received date: 2025-02-25

  Revised date: 2025-04-16

  Online published: 2025-12-25

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摘要

脂质和蛋白质氧化对火腿品质和风味的形成具有重要的影响。该研究以宣威火腿不同部位的肌肉为对象,研究半膜肌和股二头肌发酵成熟过程中蛋白质与脂质氧化、基本理化指标以及挥发性化合物的变化。结果表明,随着发酵时间的延长,半膜肌与股二头肌水分含量、过氧化值、亮度值、水分活度和活性巯基含量均呈显著下降趋势(P<0.05),硬度、咀嚼性、红度值、硫代巴比妥酸值、表面疏水性和羰基含量随着发酵时间的延长均显著增加(P<0.05),不同部位肌肉之间均具有显著性差异(P<0.05);对于整体气味感知,利用电子鼻可以分别区分不同发酵时间以及同一发酵时间的半膜肌和股二头肌之间的气味。醇类、醛类和酯类是宣威火腿主要的风味化合物,股二头肌的风味化合物种类多于半膜肌(P<0.05)。通过偏最小二乘法分析,19种挥发性化合物与宣威火腿发酵成熟过程中的蛋白质和脂质氧化存在显著相关性。

关键词： 宣威火腿; 肌肉部位; 蛋白质氧化; 脂质氧化; 电子鼻; 挥发性化合物

本文引用格式

梁伟 , 张璐 , 汪雪娇 , 殷小钰 , 曹建新 . 宣威火腿发酵成熟过程中不同部位肌肉的品质变化及风味形成[J]. 食品与发酵工业, 2025 , 51(23) : 267 -276 . DOI: 10.13995/j.cnki.11-1802/ts.042479

Abstract

Lipid and protein oxidation plays an important role in the formation of ham quality and flavor.In the study, the changes in physicochemical parameters, lipid oxidation, protein oxidation, and volatile compounds of the biceps femoris (BF) and semimembranosus (SM) muscles during the fermentation and ripening of Xuanwei ham were evaluated.The results showed that the moisture content, water activity, lightness, active sulfhydryl content, and peroxide value in both BF and SM muscles significantly decreased (P<0.05) with extended fermentation time.Hardness, chewiness, redness, carbonyl content, surface hydrophobicity, and thiobarbituric acid reactive substances values of both BF and SM muscles increased significantly with the extension of fermentation time (P<0.05), with significant differences observed between the two muscles (P<0.05).Regarding overall odor perception, the e-nose effectively distinguished the odors of BF and SM muscles at different fermentation stages.Through partial least squares analysis, 19 volatile compounds were found to exhibit significant correlations with protein oxidation and lipid oxidation during the fermentation and ripening processes of Xuanwei ham.

Key words： Xuanwei ham; different muscles; protein oxidation; lipid oxidation; E-nose; volatile compounds

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