Department of Food Science, Swedish University of Agricultural Sciences, P.O. Box 7051, S-750 07 Uppsala, Sweden.
Meat Sci. 2004 Jul;67(3):523-32. doi: 10.1016/j.meatsci.2003.12.006.
The effect of hot smoking and drying on reindeer meat (M. semimembranosus) was investigated with regard to vitamin content, fatty acids (FA), lipid oxidation and lipolysis. In smoked and dried meat, free fatty acids were found to increase (P<0.001), whereas polar lipids, cholesterol and triacylglycerols decreased. Only slight changes in FA composition of the smoked meat were found but the composition of the dried meat differed significantly from both smoked and fresh meat. Fresh and smoked meat were found to have low values (0.11 μg/g dry matter (DM); 0.21 μg/g DM) of thiobarbituric acid reacting substances but dried meat had high values (8.33 μg/g DM; P<0.001). Retinol was found only in the fresh meat and the tocopherol content decreased significantly (P<0.001) as a result of the processing. We conclude that the smoking process slightly changed FA composition, lipid class composition and vitamin content, whereas drying resulted in major changes in all the analysed parameters.
本研究考察了热熏干制对驯鹿肉（半膜肌）中维生素含量、脂肪酸（FA）、脂质氧化和脂解的影响。熏干制肉中游离脂肪酸增加（P<0.001），而极性脂质、胆固醇和三酰基甘油减少。熏制肉中仅发现 FA 组成有轻微变化，但干制肉的组成与熏制肉和新鲜肉有显著差异。新鲜和熏制肉中的硫代巴比妥酸反应物质含量较低（0.11 μg/g 干物质（DM）；0.21 μg/g DM），但干制肉中的含量较高（8.33 μg/g DM；P<0.001）。仅在新鲜肉中发现视黄醇，加工后生育酚含量显著降低（P<0.001）。我们得出结论，熏制过程使 FA 组成、脂质类组成和维生素含量略有变化，而干燥导致所有分析参数发生重大变化。
