Extraction properties and absorption spectra of dry cured hams made with and without nitrate.
Extraction properties and absorption spectra of dry cured hams made with and without nitrate.
复制标题
使用和不使用硝酸盐制作的干腌火腿的提取特性和吸收光谱。
DOI：
10.1016/s0309-1740(02)00226-7
复制
发表时间：
2003
期刊：
影响因子：
7.1
通讯作者：
G. Saccani
中科院分区：
文献类型：
--
作者：
Giovanni Parolari;L. Gabba;G. Saccani
研究了无硝酸盐干火腿（帕尔马火腿）的光谱和提取特性随成熟时间和肌肉类型（半膜肌和股二头肌）的变化。为了了解加工肉的红色，采用三步提取，使用水，丙酮和四氢呋喃（THF）作为溶剂，并从每个步骤的提取物进行分光光度（可见）分析，而相应的残留物进行仪器（CIE L* a* B*）的颜色评价。结果表明，肉越干，色素在有机溶剂中的溶解度就越大，无论肌肉类型如何，四氢呋喃都是成熟火腿的主要提取剂。当帕尔马火腿与用硝酸盐制成的火腿比较时，前者在水溶液中在红色区域显示更强的吸收（P<0.05），在丙酮中强度较低，在THF溶液中值较高。帕尔马火腿的水提取物和有机提取物的光谱特征存在较大差异，丙酮和THF溶液在544-584 nm处均呈现双峰，水提取物在551和595 nm处呈现两个畸变峰。它的结论是干燥固化的肉没有硝酸盐产生亲脂稳定的红色素，其疏水性随着老化而增加。
The spectral and extraction properties of nitrate-free dried hams (Parma hams) were studied as a function of maturing time and muscle type (semimembranosus and biceps femoris muscles). To understand the red colour of the processed meat, a three-step extraction using water, acetone and tetrahydrofuran (THF) as solvents was employed and the extracts from each step were submitted to spectrophotometric (visible) analysis while the corresponding residues underwent instrumental (CIE L* a* b*) colour evaluation. Results showed that the drier the meat the more the pigment is soluble in organic solvents, THF proving a major extractant in matured hams, regardless of muscle type. When Parma hams were compared with hams made using nitrate, the former displayed more intense (P<0.05) absorption in the red region in the aqueous solution, lower intensities in acetone and higher values in THF solution. Major differences in spectral characteristics were found between water and organic extracts of Parma hams, with both acetone and THF solutions exhibiting a doublet at 544–584 nm, and water extracts displaying two distorted peaks at 551 and 595 nm. It is concluded that dry curing of meat without nitrate yields a lipophylic stable red pigment whose hydrophobicity increases with ageing.