CAJ | 학술논문

目的：确定宣威火腿加工过程主要游离氨基酸的变化规律，为其风味形成机制研究提供科学依据。方法以宣威火腿为研究对象，利用氨基酸自动分析仪检测宣威火腿不同加工阶段(鲜肉、腌制后90 d、210 d、270 d与360 d)的股二头肌肌肉中游离氨基酸含量。结果在腌制过程中，宣威火腿肌肉中游离氨基酸的含量呈现持续上升趋势。其中，腌制360 d的肌肉中游离氨基酸的含量最高，此阶段含量较高的游离氨基酸分别为谷氨酸(Glu)、赖氨酸(Lys)、丙氨酸(Ala)和亮氨酸(Leu)，较低的分别为组氨酸(His)、蛋氨酸(Met)、苏氨酸(Thr)和酪氨酸(Tyr)。结论加工过程游离氨基酸含量变化对宣威火腿风味的形成有重要贡献。
목적：학정선위화퇴가공과정주요유리안기산적변화규률，위기풍미형성궤제연구제공과학의거。방법이선위화퇴위연구대상，이용안기산자동분석의검측선위화퇴불동가공계단(선육、업제후90 d、210 d、270 d여360 d)적고이두기기육중유리안기산함량。결과재업제과정중，선위화퇴기육중유리안기산적함량정현지속상승추세。기중，업제360 d적기육중유리안기산적함량최고，차계단함량교고적유리안기산분별위곡안산(Glu)、뢰안산(Lys)、병안산(Ala)화량안산(Leu)，교저적분별위조안산(His)、단안산(Met)、소안산(Thr)화락안산(Tyr)。결론가공과정유리안기산함량변화대선위화퇴풍미적형성유중요공헌。
ABSTRACT:Objective To determine the variation of mainly free amino acids during the processing Xuanwei ham, and to provide a scientific basis for the formation mechanism of its flavor.MethodsThe con-tents of free amino acids were determined by automatic amino acid analyzer during processing (fresh, souse 90, 210, 270 and 360 d) of Xuanwei ham. ResultsThe content of free amino acids in the muscle of Xuanwei ham showed a rising trend during fermentation, and reached the largest value on 360 d stage. The free amino acids with high content were Glu, Lys, Phe and Ile, the lower-content were His, Met, Thr and Tyr.ConclusionIt have important contributions to the formation of Xuanwei ham flavor in the content change of free amino acids.