金华火腿酶解过程中产物呈味特性的变化趋势研究

Change of sensory characteristics of Jinhua ham hydrolysates during enzymatic hydrolysis

研究了金华火腿酶解过程中产物呈味特性的变化趋势以及呈味特性与水解度、产物氮存在形式的相互关系。研究结果表明,酶解9h左右的产物适合作为呈味基料使用。另外相关性分析表明,酶解产物的苦味、鲜味和醇厚味与水解度、氨基氮含量具有较好的线性相关性,水解度和氨基氮含量适合作为呈味特性的指标;而回味与多种因素有关,其中与肽基氮含量的相关性较大。

In this paper, sensory characteristics of Jinhua ham hydrotysates during enzymatic hydrolysis and the relationship between sensory characteristic and DH or N-form of protein hydrolysates were studied. The experimental results showed that the product of 9 h enzymatic hydrolysate was more suitable as a sensory base material. And correlation analysis showed bitterness, mouthfulness of hydrolysates had a good linear correlation with DH, amino nitrogen content of hydrolysates, and suitable for the target of sensory characteristics, while continuity might correlate with a variety of factors, and correlation of peptide-based nitrogen content might be more important.