酶对热反应红烧风味香精滋味的影响

Effects of enzymes on the taste of braised pork flavoring

为了探究酶对热反应红烧风味香精滋味的影响,采用高效液相色谱法分析猪肉酶解液中游离氨基酸的含量,并结合感官评价和电子舌分析技术对红烧风味香精进行了滋味鉴定,同时结合电子鼻分析香精的气味轮廓。结果表明,制备红烧风味香精的最优酶复配方式为:加酶量0.3%〔m(木瓜蛋白酶)∶m(风味酶)∶m(菠萝蛋白酶)=2∶3∶1〕(以瘦肉质量为基准)。最优酶复配方式对应的酶解液中,苦味氨基酸含量最多,为29.32 g/L,其次为鲜味氨基酸,含量为10.21 g/L。对于不同酶复配比例下制备的热反应香精样品,通过电子鼻和感官评价数据的主成分分析可以进行较好地区分,而通过电子舌分析的区分效果则不理想。

Effects of enzyme on the taste of thermal reaction flavoring,the braised pork flavoring were investigated.Free amino acids in hydrolysate of pork were analyzed by high performance liquid chromatography.The taste of braised pork flavoring were analyzed by sensory evaluation and electronic tongue.The results showed that the optimal enzymolysis method of braised pork flavoring:enzyme dosage 0.30%[m(papain):m(flavourease):m(bromelin)=2:3:1,based on the lean meat mass].The contents of bitter amino acids were the highest(29.32 g/L),followed by those of umami amino acids(10.21 g/L).The correlation analysis of sensory evaluation and electronic nose showed that the braised pork flavoring about different protease compound proportion could be distinguished from each other by principal component analysis(PCA),while the taste profile could not be ideally distinguished by electronic tongue.