食品科学2026，Vol.47Issue(7)：33-42,10.DOI:10.7506/spkx1002-6630-20250926-211
西式发酵火腿加工过程中理化特性与脂质组成演变规律
Dynamic Evolution of Physicochemical Properties and Lipid Composition during the Processing of Dry-Cured Ham
摘要
Abstract
This study investigated the dynamic evolution of physicochemical properties and lipid composition in dry-cured ham throughout the processing stages.Samples collected at different stages were analyzed for moisture content,water activity,and peroxide value,and fatty acid profiles were determined using gas chromatography(GC).Moisture content declined progressively as the processing advanced,and water activity decreased at various processing stages.Substantial remodeling of lipid composition occurred during the salting,air-drying,and pre-ripening stages,resulting in an overall increase in the proportion of unsaturated fatty acids and a corresponding reduction in saturated fatty acids in the later stages of ripening.The proportion of monounsaturated fatty acids decreased during salting but increased during air-drying,whereas the proportion of polyunsaturated fatty acids further rose during the pre-ripening process.Notably,in the biceps femoris(BF)muscle of pre-ripened ham,the contents of polyunsaturated fatty acids,including arachidonic acid(C20:4n-6),eicosapentaenoic acid(C20:5n-3),and docosatrienoic acid(C20:3n-3),significantly increased.In the semimembranosus(SM)muscle of ripened ham,the relative contents of n-3 fatty acids,including docosatrienoic acid(C20:3n-3)and eicosapentaenoic acid(C20:5n-3),were significantly higher than those in raw meat.These findings identify the salting,air-drying,and pre-ripening stages as critical control points for lipid transformation and quality formation.关键词
西式发酵火腿/脂质组成/脂肪酸/理化特性/加工阶段Key words
dry-cured ham/lipid composition/fatty acid/physicochemical characteristics/processing stages分类
轻工纺织引用本文复制引用
许随根,李家鹏,杨君娜,黄鑫,席丽琴,房佳佳,许典,赵燕,王守伟..西式发酵火腿加工过程中理化特性与脂质组成演变规律[J].食品科学,2026,47(7):33-42,10.基金项目
"十四五"国家重点研发计划重点专项(2023YFD2100104 （）
2023YFD210070203) （）
