口腔加工对于不同含盐量干腌肉蛋白质组分及味觉特征变化的影响

Effect of Oral Processing on Protein Components and Taste Characteristics of Dry Cured Meat with Different Salt Content

为研究口腔加工对于不同含盐量干腌肉味觉指标变化的影响,通过分析咀嚼前后食团样本不同溶解性蛋白质质量浓度的变化并进行SDS-PAGE电泳检测,同时使用电子舌技术测定其味觉指标。结果表明,咀嚼前后SDS总可溶性蛋白质差异较小,水溶性蛋白随着食盐含量增高损失量增多,盐溶性蛋白在咀嚼前后的变化趋势一致,而口腔加工过程也导致不同溶解性蛋白质的SDSPAGE电泳蛋白条带发生一定变化。咀嚼前鲜味、丰富度、咸味是有效的味觉指标,而咀嚼后各味觉值接近于无味点。推测在口腔加工过程中,干腌肉制品风味变化与蛋白降解关系较小,干腌肉制品中蛋白质降解产物主要与苦味回味、涩味、涩味回味有关。

In order to study the effect of oral processing on taste characteristics of dry cured meat with different salt content,the changes of different soluble protein concentrations in dry cured meat samples before and after mastication were analyzed and detected by SDS-PAGE electrophoresis.At the same time,the taste characteristics were determined by electronic tongue.The results showed that there was little difference in the total soluble protein of SDS before and after mastication.With the increase of salt content,the water-soluble protein loss increased in dry cured meat.The change trend of salt-soluble protein was similar before and after mastication.However,food oral processing process also led to some changes in SDS-PAGE protein bands of different soluble proteins.Umami,richness and saltiness are the effective taste indexes before chewing,while the taste values after chewing are close to the tasteless points.It is speculated that the flavor change of dry cured meat products has little relationship with protein degradation during the oral processing,and the protein degradation products in dry cured meat are mainly related to bitter aftertaste and astringent aftertaste.