Vestergaard C S, Schivazappa C, Virgili R
Stazione Sperimentale per l'Industria delle Conserve Alimentari, Viale F. Tanara 31/A, 43100 Parma, Italy.
Meat Sci. 2000 May;55(1):1-5. doi: 10.1016/s0309-1740(99)00095-9.
Thirty light Parma hams were tested for muscle lipolytic activity (acid and neutral lipase activity) and free fatty acid (FFA) amounts in M. semimembranosus and biceps femoris, during progressive phases (0, 3, 6, 10 months) of dry-cured ham manufacturing. No correlation was found between the activities of acid and neutral lipases in fresh M. semimembranosus, while during processing the activities were positively related (p<0.1), probably due to effects of muscle composition changes on lipolytic activities. In each processing step tested, acid lipase activities were higher in the M. semimembranosus than in the M. biceps femoris, and FFA amounts varied accordingly, the only exception being for the very dehydrated 10-month old M. semimembranosus, which yielded lower FFA than in the corresponding M. biceps femoris. FFAs in the end product correlated positively with acid and neutral lipase activities of green ham, suggesting that FFA production could be influenced by both raw meat properties and muscle composition during processing.
在干腌火腿制作的不同阶段（0、3、6、10个月），对30条浅色帕尔马火腿的半膜肌和股二头肌进行了肌肉脂解活性（酸性和中性脂肪酶活性）以及游离脂肪酸（FFA）含量的检测。新鲜半膜肌中酸性和中性脂肪酶的活性之间未发现相关性，而在加工过程中，这两种酶的活性呈正相关（p<0.1），这可能是由于肌肉成分变化对脂解活性产生了影响。在每个测试的加工步骤中，半膜肌中的酸性脂肪酶活性均高于股二头肌，FFA含量也相应变化，唯一的例外是脱水程度很高的10个月大的半膜肌，其FFA含量低于相应的股二头肌。最终产品中的FFA与生火腿的酸性和中性脂肪酶活性呈正相关，这表明加工过程中FFA的产生可能受到生肉特性和肌肉成分的影响。
