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当前位置: 首页 > 文章 > 9种腌腊肉制品贮存过程中游离脂肪酸的变化、影响因素及其来源途径的研究 肉类研究 2014 (8) 19-23
Position: Home > Articles > Changes, Influencing Factors and Generation Pathwaysof Free Fatty Acids in Nine Cured Meat Products during Storage MEAT RESEARCH 2014 (8) 19-23

9种腌腊肉制品贮存过程中游离脂肪酸的变化、影响因素及其来源途径的研究

作  者：
李莹莹;宋永青;郭文萍;车颜波;陈超;任南;田寒友;李贺楠;王守伟
单  位：
中国肉类食品综合研究中心
关键词：
腌腊肉制品;脂肪酸;影响因素;脂肪酶;水解;氧化
摘  要：
选取9种腌腊肉制品,通过比较肥瘦质量比例、贮藏温度、不同产地、灭酶与不灭酶产品游离脂肪酸的含量及酸性脂肪水解酶、中性脂肪酶、碱性脂肪酶的酶解后酶活力,饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸组成,分析腌腊肉制品贮存过程中游离脂肪酸的变化及其影响因素,进而考察游离脂肪酸的来源途径。结果表明:相同条件下,全瘦肠、肥瘦质量比3∶7腊肠、肥瘦质量比4∶6腊肠游离脂肪酸的含量依次降低;不同产地游离脂肪酸含量差异显著;贮存温度37℃时游离脂肪酸的含量明显高于25℃;灭酶腌腊制品比不灭酶产品的游离脂肪酸增幅较小,且差异逐渐增大。脂肪水解酶在腌腊肉制品游离脂肪酸产生过程中发挥了重要的作用,贮存前期,酶促反应的持续进行,游离脂肪酸不断产生,脂肪水解是主导作用,而贮存后期不饱和脂肪酸不稳定逐渐被氧化,脂肪氧化起到关键作用。
译  名：
Changes, Influencing Factors and Generation Pathwaysof Free Fatty Acids in Nine Cured Meat Products during Storage
作  者：
LI Ying-ying;SONG Yong-qing;GUO Wen-ping;CHE Yan-bo;CHEN Chao;REN Nan;TIAN Han-you;LI He-nan;WANG Shou-wei;China Meat Food Research Center;
关键词：
cured meat products;;free fatty acid;;influencing factors;;lipase;;hydrolysis;;oxidation
摘  要：
In this study, nine cured meat products were selected to study changes, influencing factors and generation pathways of free fatty acids during storage by determining the total amount of free fatty acids under different conditions including the ratio of fat to muscle, producers, temperature and lipase activity, and determining lipase activity, phospholipase activity and fatty acid composition. The results showed that under the same conditions, pure-lean sausages, sausages with fat/lean ratio = 3:7, and sausages with fat/lean ratio = 4:6 contained decreasing amounts of free fatty acids. Sausages from different producers showed a significant difference in the contents of free fatty acids. Samples stored at 37 ℃ were significantly richer in free fatty acids than those stored at 25 ℃. The increments in free fatty acids could be reduced by enzymatic inactivation and the difference tended to be enhanced. Lipase played an important role in the generation of free fatty acids in cured meat products during storage. As the enzymatic reactions proceeded during the early stages, free fatty acids were produced continuously. In fact, fat hydrolysis played a dominant role in the process. Nevertheless, the unsaturated fatty acids were unstable and could be easily oxidized during the later stages of storage and this process was dominated by fat oxidation.

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