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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-1lipids to 2.92g 100 g-1lipids in BF at the end of salting,which was lower than SM(from 1.29 g 100 g-1lipids to 9.70 g 100 g-1lipids).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-1muscle in BF and to 2.44 mg kg-1muscle 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.
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- Xuanwei ham during the 90-d salting stages were analyzed. 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 stages, respectively. PLs of the IMF in both BF and SM decreased 54.70 % (P <0.001) and 34.64% (P <0.05) of 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 lids 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 lips 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 t o 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.