外源蛋白酶对黔式腊肉风味的影响

Effect of Exogenous Protease Enzymes on the Flavor of Guizhou Bacon

在黔式腊肉加工过程中,通过注射添加木瓜蛋白酶和中性蛋白酶,促进蛋白质降解,以利于风味物质的形成。结果表明:黔式腊肉最优酶解条件为木瓜蛋白酶添加量0.001%、中性蛋白酶添加量0.001%、食盐添加量4%、酶解时间48h;添加蛋白酶样品中非蛋白氮(NPN)、氨基态氮(AN)、挥发性盐基氮(TVBN)的含量以及游离氨基酸(FAA)种类和总量均高于未加酶样品;经GC-MS检测,添加蛋白酶样品中有65种挥发性风味物质,比未添加蛋白酶样品多10种,风味物质种类除烃类和羰基类化合物外,都有所增加,烃类、酚类和醇类相对含量增加,酯类相对含量减少。

During the production process of Guizhou bacon, papain and neutral protease were added by injecting the enzymes dissolved in brine solution into pork to facilitate proteolysis and thus the formation of flavor compounds. The optimum conditions for enzymatic treatment of pork were determined as 0.001% papain, 0.001% neutral protease, 4% salt and 48 h. After the treatment, the contents of non-protein nitrogen （NPN）, amino nitrogen （AN） and volatile basic nitrogen （TVBN） were increased and more free amino acids （FAA） were found in higher amounts compared with the control sample. GC-MS analysis indicated that 65 volatile flavor compounds were identified in the treated sample compared to 55 in the non- treated control. In addition, more volatile flavor compounds except hydrocarbons or carbonyl compounds were found in the treated sample, which was richer in hydrocarbons, alcohols and phenols but less rich in esters.