Changes of Intramuscular Fat Composition, Lipid Oxidation and Lipase Activity in Biceps femoris and Semimembranosus of Xuanwei Ham During Controlled Salting Stages

doi:10.1016/S2095-3119(13)60637-1

Journal of Integrative Agriculture ›› 2013, Vol. 12 ›› Issue (11): 1993-2001.DOI: 10.1016/S2095-3119(13)60637-1

Changes of Intramuscular Fat Composition, Lipid Oxidation and Lipase Activity in Biceps femoris and Semimembranosus of Xuanwei Ham During Controlled Salting Stages

WANG Zhen-yu, GAO Xiao-guang, ZHANG Ji-hong, ZHANG De-quan , MA Chang-wei

1.Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products
Processing, Ministry of Agriculture, Beijing 100193, P.R.China
2.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P.R.China
3.Department of Food Science, Cornell University, Ithaca 14850, USA

收稿日期:2012-10-30 出版日期:2013-11-01 发布日期:2013-12-08
通讯作者: Correspondence MA Chang-wei, Tel: +86-10-62737643, Fax: +86-10-62731265, E-mail: chwma@cau.edu.cn; ZHANG De-quan, Tel: +86-10-62816474, Fax: +86-10-62818740, E-mail: dqzhang0118@126.com
作者简介:WANG Zhen-yu, E-mail: food2006wzy@163.com;
基金资助:
The research was financed by the Department of Science and Technology of Yunnan Province (2009AD010).

Changes of Intramuscular Fat Composition, Lipid Oxidation and Lipase Activity in Biceps femoris and Semimembranosus of Xuanwei Ham During Controlled Salting Stages

WANG Zhen-yu, GAO Xiao-guang, ZHANG Ji-hong, ZHANG De-quan , MA Chang-wei

1.Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products
Processing, Ministry of Agriculture, Beijing 100193, P.R.China
2.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P.R.China
3.Department of Food Science, Cornell University, Ithaca 14850, USA

Received:2012-10-30 Online:2013-11-01 Published:2013-12-08
Contact: Correspondence MA Chang-wei, Tel: +86-10-62737643, Fax: +86-10-62731265, E-mail: chwma@cau.edu.cn; ZHANG De-quan, Tel: +86-10-62816474, Fax: +86-10-62818740, E-mail: dqzhang0118@126.com
About author:WANG Zhen-yu, E-mail: food2006wzy@163.com;
Supported by:
The research was financed by the Department of Science and Technology of Yunnan Province (2009AD010).

摘要/Abstract

摘要： Fatty acid composition of neutral lipids (NLs), phospholipids (PLs) and free fatty acids (FFAs) from intramuscular fat (IMF), lipid oxidation and lipase activity in muscle Semimembranosus (SM) and msucle Biceps femoris (BF) of dry-cured Xuanwei ham during the 90-d salting stages were analysed. The salt content increased from 0.34 to 3.52% in BF and from 0.10 to 5.42% in SM during the 90 d salting stage, respectively. PLs of IMF in both BF and SM decreased 54.70% (P<0.001) and 34.64% (P<0.05), furthermore, the saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) of PLs in both muscles were hydrolysed almost isochronously. FFAs were increased from 0.46 g 100 g-1 lipids to 2.92 g 100 g-1 lipids in BF at the end of salting, which was lower than SM (from 1.29 g 100 g-1 lipids to 9.70 g 100 g-1 lipids). The activities of acid lipase, neutral lipase and acid phospholipase all remained active in the 90 d. The thiobarbituric acid reactive substances (TBARS) was slowly increased to 1.34 mg kg-1 muscle in BF and to 2.44 mg kg-1 muscle in SM during the salting stage. In conclusion, the controlled salting process prompted the hydrolysis of PLs of IMF notably and increased the lipid oxidation of muscles within some limits.

关键词: Xuanwei ham , intramuscular fat , lipid oxidation , fatty acid composition , salting

Abstract: Fatty acid composition of neutral lipids (NLs), phospholipids (PLs) and free fatty acids (FFAs) from intramuscular fat (IMF), lipid oxidation and lipase activity in muscle Semimembranosus (SM) and msucle Biceps femoris (BF) of dry-cured Xuanwei ham during the 90-d salting stages were analysed. The salt content increased from 0.34 to 3.52% in BF and from 0.10 to 5.42% in SM during the 90 d salting stage, respectively. PLs of IMF in both BF and SM decreased 54.70% (P<0.001) and 34.64% (P<0.05), furthermore, the saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) of PLs in both muscles were hydrolysed almost isochronously. FFAs were increased from 0.46 g 100 g-1 lipids to 2.92 g 100 g-1 lipids in BF at the end of salting, which was lower than SM (from 1.29 g 100 g-1 lipids to 9.70 g 100 g-1 lipids). The activities of acid lipase, neutral lipase and acid phospholipase all remained active in the 90 d. The thiobarbituric acid reactive substances (TBARS) was slowly increased to 1.34 mg kg-1 muscle in BF and to 2.44 mg kg-1 muscle in SM during the salting stage. In conclusion, the controlled salting process prompted the hydrolysis of PLs of IMF notably and increased the lipid oxidation of muscles within some limits.

Key words: Xuanwei ham , intramuscular fat , lipid oxidation , fatty acid composition , salting

WANG Zhen-yu, GAO Xiao-guang, ZHANG Ji-hong, ZHANG De-quan , MA Chang-wei. Changes of Intramuscular Fat Composition, Lipid Oxidation and Lipase Activity in Biceps femoris and Semimembranosus of Xuanwei Ham During Controlled Salting Stages[J]. Journal of Integrative Agriculture, 2013, 12(11): 1993-2001.

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Changes of Intramuscular Fat Composition, Lipid Oxidation and Lipase Activity in Biceps femoris and Semimembranosus of Xuanwei Ham During Controlled Salting Stages

Changes of Intramuscular Fat Composition, Lipid Oxidation and Lipase Activity in Biceps femoris and Semimembranosus of Xuanwei Ham During Controlled Salting Stages

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