Effect of intensifying high-temperature ripening on lipolysis and lipid oxidation of Jinhua ham.

摘要

The orthogonal experiment for fermenting-ripening process was carried out to effectively shorten the process time of Jinhua ham by intensifying high-temperature ripening. Lipolysis and lipid oxidation in the ham were affected by the process time, temperature and salt content during processing. Intensifying high-temperature ripening could accelerate the lipolysis and lipid oxidation. Both saturated and unsaturated free fatty acids (FFAs) were steadily increased with temperature rising (p <0.01). The daily-increment of total FFAs in the muscle of modern process products was significantly higher than that in the traditional ones (p <0.01) and kept at a high level through high-temperature ripening. TBARS in ripened hams was remarkably lower than that in traditional products (p <0.01). These results explained that longtime high-temperature (35-37 degrees C) ripening could effectively promote lipolysis, decrease TBARS value and accelerate the development of flavor in Jinhua ham.