LIPOLYSIS AND LIPIDS OXIDATION OF JINHUA HAM DURING TRADITONNAL PROCESSING1

摘要

IntroductionLipolysis and lipids oxidation in dry-cured ham are affected by processing conditions such as temperature, humidity, salt content and processing time (Vestergaard, et al., 2000). Lipolysis products, free fatty acids (FFAs), are precursors for the formation of flavor compounds and have decisive effects on forming flavor compounds of dry-cured ham (Tunón, et al., 2001). Adipose tissue, especially subcutaneous fat, is an important component of dry-cured ham and its color and texture could largely influence consumers' acceptability. Lipolysis and lipids oxidation could affect the sensory traits, especially the color and taste of dry-cured ham.