Fatty acid composition of neutral lipids （NLs）, phospholipids （PLs） and free fatty acids （FFAs） from intramuscular fat （IMF）, lipid oxidation and lipase activity in muscle Semimembranosus （SM） and msucle Bic...Fatty acid composition of neutral lipids （NLs）, phospholipids （PLs） and free fatty acids （FFAs） from intramuscular fat （IMF）, lipid oxidation and lipase activity in muscle Semimembranosus （SM） and msucle Biceps femoris （BF） of dry-cured Xuanwei ham during the 90-d salting stages were analysed. The salt content increased from 0.34 to 3.52%in BF and from 0.10 to 5.42%in SM during the 90 d salting stage, respectively. PLs of IMF in both BF and SM decreased 54.70%（P〈0.001） and 34.64%（P〈0.05）, furthermore, the saturated fatty acids （SFA）, monounsaturated fatty acids （MUFA） and polyunsaturated fatty acids （PUFA） of PLs in both muscles were hydrolysed almost isochronously. FFAs were increased from 0.46 g 100 g-1 lipids to 2.92 g 100 g-1 lipids in BF at the end of salting, which was lower than SM （from 1.29 g 100 g-1 lipids to 9.70 g 100 g-1 lipids）. The activities of acid lipase, neutral lipase and acid phospholipase all remained active in the 90 d. The thiobarbituric acid reactive substances （TBARS） was slowly increased to 1.34 mg kg-1 muscle in BF and to 2.44 mg kg-1 muscle in SM during the salting stage. In conclusion, the controlled salting process prompted the hydrolysis of PLs of IMF notably and increased the lipid oxidation of muscles within some limits.展开更多
The dry-cured hams are produced by a long-term fermentation along with amounts of bioactive peptides are generated.Previously,the bioactive peptides in ham have been reported with antioxidant,antihypertensive,and anti...The dry-cured hams are produced by a long-term fermentation along with amounts of bioactive peptides are generated.Previously,the bioactive peptides in ham have been reported with antioxidant,antihypertensive,and anti-inflammatory effects.Currently,the Xuanwei ham peptides(XP)were evaluated in dextran sodium sulfate(DSS)-induced C57BL/6 mice trial to investigate their effects on inflammatory bowel disease(IBD)symptoms.As result,the IBD symptoms of colon shorten,tissue damage,and colonic tissue inflammation were all ameliorated in the supplement of XP.The inflammatory cytokines(TNF-α,IL-6,MCP-1)in the colon were also suppressed by XP intervention compared to DSS-induced treatment.In addition,the intake of XP was checked to modulate the gut microbiota structure,including increasing the relative abundances of Akkermansia,Parasutterella,Dorea,and decreasing the relative abundances of Saccharibacteria,Olsenella,Peptococcus.Generally,the results implied that XP could attenuate the DSS-induced colitis symptoms by regulating the secretion of inflammatory cytokines as well as regulating the gut microbiota.展开更多
[目的]为宣威火腿高值化利用与开发提供科学依据。[方法]以云南宣威火腿边角料为材料,用动物蛋白水解酶和风味蛋白酶复合酶解,制得最佳酶解液作为美拉德增香反应基液,研究了木糖、半胱氨酸盐酸盐、酵母抽提物的添加量和温度、时间等单...[目的]为宣威火腿高值化利用与开发提供科学依据。[方法]以云南宣威火腿边角料为材料,用动物蛋白水解酶和风味蛋白酶复合酶解,制得最佳酶解液作为美拉德增香反应基液,研究了木糖、半胱氨酸盐酸盐、酵母抽提物的添加量和温度、时间等单因素对美拉德增香反应效果的影响,并通过L_（16）（4~5）正交试验进行优化。[结果]宣威火腿酶解液15 m L、木糖3.0%、半胱氨酸盐酸盐1.0%、酵母抽提物0.3%、火腿脂肪0.5%,在115℃下反应40 min,所得产品感官评分为68.33分。[结论]运用该条件下的美拉德增香反应制备的宣威火腿增香产品颜色为深红棕色,具有浓郁的火腿香味,是一种健康的风味基料。展开更多
基金financed by the Department of Science and Technology of Yunnan Province(2009AD010)
文摘Fatty acid composition of neutral lipids （NLs）, phospholipids （PLs） and free fatty acids （FFAs） from intramuscular fat （IMF）, lipid oxidation and lipase activity in muscle Semimembranosus （SM） and msucle Biceps femoris （BF） of dry-cured Xuanwei ham during the 90-d salting stages were analysed. The salt content increased from 0.34 to 3.52%in BF and from 0.10 to 5.42%in SM during the 90 d salting stage, respectively. PLs of IMF in both BF and SM decreased 54.70%（P〈0.001） and 34.64%（P〈0.05）, furthermore, the saturated fatty acids （SFA）, monounsaturated fatty acids （MUFA） and polyunsaturated fatty acids （PUFA） of PLs in both muscles were hydrolysed almost isochronously. FFAs were increased from 0.46 g 100 g-1 lipids to 2.92 g 100 g-1 lipids in BF at the end of salting, which was lower than SM （from 1.29 g 100 g-1 lipids to 9.70 g 100 g-1 lipids）. The activities of acid lipase, neutral lipase and acid phospholipase all remained active in the 90 d. The thiobarbituric acid reactive substances （TBARS） was slowly increased to 1.34 mg kg-1 muscle in BF and to 2.44 mg kg-1 muscle in SM during the salting stage. In conclusion, the controlled salting process prompted the hydrolysis of PLs of IMF notably and increased the lipid oxidation of muscles within some limits.
基金supported by the Youth Project of National Natural Science Foundation of China(32001720)Fundamental Research Funds for the Central Universities(KYLH2022005)China Postdoctoral Science Foundation(2020M681632).
文摘The dry-cured hams are produced by a long-term fermentation along with amounts of bioactive peptides are generated.Previously,the bioactive peptides in ham have been reported with antioxidant,antihypertensive,and anti-inflammatory effects.Currently,the Xuanwei ham peptides(XP)were evaluated in dextran sodium sulfate(DSS)-induced C57BL/6 mice trial to investigate their effects on inflammatory bowel disease(IBD)symptoms.As result,the IBD symptoms of colon shorten,tissue damage,and colonic tissue inflammation were all ameliorated in the supplement of XP.The inflammatory cytokines(TNF-α,IL-6,MCP-1)in the colon were also suppressed by XP intervention compared to DSS-induced treatment.In addition,the intake of XP was checked to modulate the gut microbiota structure,including increasing the relative abundances of Akkermansia,Parasutterella,Dorea,and decreasing the relative abundances of Saccharibacteria,Olsenella,Peptococcus.Generally,the results implied that XP could attenuate the DSS-induced colitis symptoms by regulating the secretion of inflammatory cytokines as well as regulating the gut microbiota.
文摘[目的]为宣威火腿高值化利用与开发提供科学依据。[方法]以云南宣威火腿边角料为材料,用动物蛋白水解酶和风味蛋白酶复合酶解,制得最佳酶解液作为美拉德增香反应基液,研究了木糖、半胱氨酸盐酸盐、酵母抽提物的添加量和温度、时间等单因素对美拉德增香反应效果的影响,并通过L_（16）（4~5）正交试验进行优化。[结果]宣威火腿酶解液15 m L、木糖3.0%、半胱氨酸盐酸盐1.0%、酵母抽提物0.3%、火腿脂肪0.5%,在115℃下反应40 min,所得产品感官评分为68.33分。[结论]运用该条件下的美拉德增香反应制备的宣威火腿增香产品颜色为深红棕色,具有浓郁的火腿香味,是一种健康的风味基料。
