食品与发酵工业2024，Vol.50Issue(12)：185-194,10.DOI:10.13995/j.cnki.11-1802/ts.036260
风干驼肉工艺优化及脂质水解氧化研究
Study on process optimization,lipolysis,and lipid oxidation of air-dried camel meat
摘要
Abstract
Camel meat is a source of high-quality meat with high nutritional value for human beings.In this study,the process of air-dried camel meat was optimized by single factors such as the air-drying time,salt addition and curing time,and response surface method-ology.Based on the determination of moisture content,weight loss rate and chromatic value,the pH value,lipolytic enzymes activity,li-poxygenase activity,peroxide value,and the thiobarbituric acid reactive substances value indicated the lipolysis and lipid oxidation during the processing of air-dried camel meat.According to the results,the optimal condition of air-dried camel meat process was air-drying time of 8 days,salt addition of 2.6％,and curing time of 3 days.Under these conditions,the hardness and elasticity of air-dried camel meat were moderate.With the extension of air-drying time,the moisture content of air-dried camel meat decreased,the weight loss rate in-creased,and the chromatic value decreased.The activity of neutral lipase increased significantly in the curing stage(P＜0.05),and the activity of acid lipase and phospholipase increased significantly in the later periods of air drying(P＜0.05).The pH value decreased first and then increased in the air-drying stage.Lipoxygenase activity,peroxide value,and thiobarbituric acid reactive substances value in-creased during processing.This study showed that the lipids were hydrolyzed and oxidized to some extent during the processing of air-dried camel meat,which contributed to form the flavor quality of air-dried camel meat.关键词
驼肉/风干/响应面优化/脂质水解/脂质氧化Key words
camel meat/air drying/response surface optimization/lipolysis/lipid oxidation引用本文复制引用
曹慎怡,艾合买提江·艾海提,郑力,傅樱花..风干驼肉工艺优化及脂质水解氧化研究[J].食品与发酵工业,2024,50(12):185-194,10.基金项目
新疆维吾尔自治区自然科学基金(2022D01C44) （2022D01C44）
新疆维吾尔自治区重点研发任务专项(2023B02034-3) （2023B02034-3）
