摘要
为探究蛋白酶对热反应排骨汤风味香精滋味的影响,采用HPLC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鼻分析技术对香精样品进行风味分析。得到制备排骨汤风味香精较优的蛋白酶复配条件为:m(木瓜蛋白酶)∶m(菠萝蛋白酶)=2∶1,加酶量0.2%(酶质量占肉质量的百分数);优化后的酶解液中鲜味氨基酸总量最高,为26.70 g/L。利用电子鼻和感官评价指标进行主成分分析,可以对不同蛋白酶复配的香精进行较好的区分。
The content of free amino acids in pork enzymatic hydrolysate was analyzed by HPLC in order to explore the effect of proteases on sparerib soup flavoring. Sensory analysis and electronic nose were used to analyze the flavor of flavoring samples. The results showed that the best way to make the sparerib soup flavoring was that m(papain)∶m(pineapple protease)=2∶1, and addition of enzyme 0.2%(based on the mass of meat, the same below). The total content of umami amino acids in the optimized hydrolysate was the highest(26.70 g/L). The correlation analysis of sensory evaluation and electronic nose indicated that the samples prepared by different proteases could be distinguished from each other by principal component analysis.
作者
肖隽霏
黄岩
乔凯娜
张玉玉
孙宝国
章慧莺
XIAO Junfei;HUANG Yan;QIAO Kaina;ZHANG Yuyu;SUN Baoguo;ZHANG Huiying(Beijing Advanced Innovation Center for Food Nutrition and Human Health,Bejing Laboralory for Food Quality and Safety,Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University,Beijing 100048,China)
出处
《精细化工》
EI
CAS
CSCD
北大核心
2020年第5期982-988,共7页
Fine Chemicals
基金
国家自然科学基金面上项目(31972191)
“十三五”国家重点研发计划(2016YFD0400705)。
关键词
排骨汤风味香精
酶解
游离氨基酸
感官评价
电子鼻
sparerib soup flavoring
hydrolysis
free amino acids
sensory evaluation
electronic nose
