风味蛋白酶对腌腊鸡腿蛋白质降解、抗氧化能力和感官品质的影响

Effect of flavourzyme on proteolysis,antioxidant capacity and sensory attributes of dry-cured chicken leg

为研究添加风味蛋白酶对腌腊鸡腿产品品质的影响,采用添加肉质量的0.00、0.05%、0.10%、0.15%、0.20%、0.25%水平的风味蛋白酶,研究其对腌腊鸡腿蛋白降解、抗氧化能力以及感官品质的影响。结果表明:添加风味蛋白酶能够有效加速腌腊鸡腿中蛋白质降解,促进非蛋白氮积累和肌原纤维蛋白中新蛋白片段的生成。显著降低硬度、弹性、内聚性和咀嚼性,同时降低了产品的水分活度,提高了其抗氧化能力。添加适量的风味蛋白酶,能显著改善产品的香气、滋味和质构等感官品质。以感官品质为评价标准,风味蛋白酶的添加最佳水平为0.15%。

In order to investigate the effect of Flavourzyme on the quality of dry-cured chicken legs, different levels of Flavourzyme such as 0（control） , 0.5% , 0.10% , 0.15% , 0.20% , 0.25% of its weight were added to the raw meat. And then the proteolysis, antioxidant capacity and sensory attributes were detected. Results showed that Flavourzyme addition accelerated protein degradation, which was reflected by the increase of non-protein nitrogen and the appearance of new protein bands in myofibril protein, and the disappearance of protein bands in both sarcoplasmic and myofibril protein. Texture profile such as hardness, springiness, cohesiveness, chewiness decreased significantly. In the mean time antioxidant capacity was enhanced and lower water activity was detected. The addition of Fla- vourzyme significantly enhanced the score of sensory characters such as aroma, taste, and texture. In consideration of sensory attributes, 0. 15% was the best addition dose.