Dynamic Change of N-Glycolylneuraminic Acid in Chinese Dry-Cured Ham during Processing
TAI Shengmei, YAO Min, XU Aqi, LI Zhongbai, GONG Xiaohui, LIANG Meilian, CHANG Rui, ZHU Qiujin
1. Guizhou Province Key Laboratory of Agricultural and Livestock Products Storage and Processing, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; 2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 3. Guizhou Breeding Livestock and Poultry Germplasm Testing Center, Guiyang 550001, China; 4. Panzhou Agricultural Bureau of Guizhou Province, Panzhou 561601, China
Abstract：The purpose of this study was to explore the relationship between different forms of N-glycolylneuraminic acid (Neu5Gc) during traditional Chinese ham processing. The contents of total Neu5Gc, free Neu5Gc and conjugated Neu5Gc in samples, as determined by high performance liquid chromatography with fluorescence detector (HPLC-FLD), increased first and decreased later. The contents of total Neu5Gc and conjugated Neu5Gc in Semimembranosus muscle (SM) and Biceps femoris muscle (BF) changed in a similar trend, with BF lagging behind SM due to the different degrees of decrease in water content. In the late stage of fermentation, water was lost slowly, and the dissociation rate of Neu5Gc in BF was higher than that in SM. The content of free Neu5Gc in fresh hind legs was very low, even lower than the detection limit, and the content of conjugated Neu5Gc was close to the content of total Neu5Gc (15.00–30.62 μg/g). Total Neu5Gc contents in hams fermented for six months, one year and two years were (15.09 ± 0.39), (14.52 ± 0.38) and (28.30 ± 0.43) μg/g, which were similar to that in fresh hind legs. In order to further explore the change of Neu5Gc, the samples were freeze-dried to avoid the influence of water content change on Neu5Gc content. The contents of total Neu5Gc and conjugated Neu5Gc decreased gradually, especially during the fermentation period, with a significant difference being observed (P < 0.05). The content of free Neu5G changed irregularly, but showed an increasing trend compared with the blank sample.
邰胜梅，姚 敏，徐阿奇，李仲佰，龚小会，梁美莲，常 瑞，朱秋劲. 传统中式火腿加工过程中N-羟乙酰神经氨酸的动态变化[J]. 肉类研究, 2021, 35(11): 1-8.
TAI Shengmei, YAO Min, XU Aqi, LI Zhongbai, GONG Xiaohui, LIANG Meilian, CHANG Rui, ZHU Qiujin. Dynamic Change of N-Glycolylneuraminic Acid in Chinese Dry-Cured Ham during Processing. Meat Research, 2021, 35(11): 1-8.
2021, Vol. 35 
