Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain.
Meat Sci. 2012 Dec;92(4):704-14. doi: 10.1016/j.meatsci.2012.06.026. Epub 2012 Jun 23.
The effect of fat content on chemical traits related to dry-curing process (pH, moisture and water activity), color and textural properties and changes of free fatty acids and amino acids compositions during the processing of foal dry-cured sausages were studied. For this purpose, three batches (20 units per batch) of dry fermented sausages with different pork back fat content (5%, 10% and 20%) were manufactured; low fat (LF), medium fat (MF) and high fat (HF), respectively. Samples at 0 days (mix before stuffing), and after 7, 14, 28, 42 and 49 days of ripening were taken. The fat level affected color and textural parameters at the end of the process, showing dry-cured foal sausage with the higher level of fat, the highest values of luminosity and the least hardness. No significant differences (P>0.05) among batches were detected on total viable counts, lactic acid bacteria and Microccaceae during the process. Regarding lipolysis and lipid oxidation it can be deduced that the increase in the fat level encouraged the production of free fatty acids and 2-thiobarbituric acid reactive substances. At the end of the ripening individual free fatty acids followed this order: oleic, palmitic, linoleic and stearic acid, representing 82-95% of the total free fatty acids. Final level of TBARS index was in the worst case of 1.23 mg MDA/kg of sausage. On the contrary, the batch with lesser fat content showed the highest levels of free amino acids at the beginning and at the end of the process, showing final values of 1.6%.
本研究旨在探讨脂肪含量对与干腌过程相关的化学特性（pH 值、水分和水分活度）、颜色和质地特性以及游离脂肪酸和氨基酸组成变化的影响。为此，制作了三批（每批 20 个单位）不同猪背脂含量（5%、10%和 20%）的马肉干腌香肠；分别为低脂（LF）、中脂（MF）和高脂（HF）。在 0 天（装馅前混合）和腌制 7、14、28、42 和 49 天后取样品。脂肪水平会影响最终的颜色和质地参数，表明脂肪含量较高的马肉干腌香肠具有最高的亮度值和最低的硬度。在整个过程中，批次之间的总活菌数、乳酸菌和微球菌科没有显著差异（P>0.05）。可以推断，脂肪水平的增加促进了游离脂肪酸和 2-硫代巴比妥酸反应物质的产生。在成熟末期，个体游离脂肪酸的顺序为：油酸、棕榈酸、亚油酸和硬脂酸，占总游离脂肪酸的 82-95%。TBARS 指数的最终水平在最差的情况下为 1.23mg MDA/kg 香肠。相反，脂肪含量较少的批次在整个过程的开始和结束时表现出最高的游离氨基酸水平，最终值为 1.6%。
