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文章摘要
外源酶制剂在传统腊肉现代化工艺改造中的应用
Application of Exogenous Enzymes in the Modern Technological Transformation of Traditional Bacon
  
DOI:10.3969/j.issn.1673-1689.2020.05.011
中文关键词: 腊肉  快速成熟  外源酶  风味
英文关键词: Chinese-bacon, quickly mature, exogenous enzyme, flavor
基金项目:
作者单位
孔晓雪 南京师范大学 食品与制药工程学院江苏 南京 210097 
楼宵玮 江苏雨润肉类产业集团有限公司 肉品加工与质量控制国家重点实验室江苏 南京 211806 
李新福 江苏雨润肉类产业集团有限公司 肉品加工与质量控制国家重点实验室江苏 南京 211806 
韩衍青 江苏省生产力促进中心江苏 南京 210042 
徐宝才 江苏雨润肉类产业集团有限公司 肉品加工与质量控制国家重点实验室江苏 南京 211806
合肥工业大学 食品与生物工程学院安徽 合肥 230009 
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中文摘要:
      选用中性蛋白酶和脂肪酶作为外源酶制剂应用于腊肉生产,采用均匀设计方法对中性蛋白酶添加量、脂肪酶添加量、滚揉时间及静腌时间4个关键工艺指标进行了筛选优化,比较分析了传统工艺腊肉与外源酶快速成熟腊肉的风味前体物质、蛋白质水解成分以及脂肪氧化指标的变化情况。结果表明:中性蛋白酶和脂肪酶的添加能够有效地促进腊肉风味前体物质的累积;随外源酶添加量的增加,腊肉蛋白质水解程度显著升高,非蛋白氮、游离氨基酸、酸价指标均显著上升,硫代巴比妥酸值呈现先升高后降低的趋势。当中性蛋白酶添加量达到200 mg/kg以上时,腊肉蛋白质水解程度超过20%,当脂肪酶添加量为600 mg/kg时,腊肉酸价达到最高1.52 mg/g。与传统工艺腊肉相比,外源酶快速成熟腊肉中的风味物质更加丰富,非蛋白氮质量分数和游离氨基酸总量均显著增加,17种游离氨基酸中有7种质量分数显著上升。外源酶制剂对腊肉风味的形成发挥着重要的促进作用,有效降低了产品食盐添加量,大大缩短了产品工艺周期,在传统腊肉现代化工艺改造中具有重要的应用价值。
英文摘要:
      In this study, neutral protease and lipase were selected as exogenous enzymes applied in the production of bacon to accelerate the mature process. The uniform design method was used to optimize four key technical indicators(amount of neutral protease and lipase, tumbling and curing time). Differences of flavor precursors, protein hydrolysates, and fat oxidation index between traditional and exogenous enzyme fast mature bacons were investigated comparatively. The results showed that, addition of neutral protease and lipase could effectively promote the accumulation of flavor precursors. With the increased amount of exogenous enzymes, the degree of hydrolysis of bacon protein was significantly escalated, and the non-protein nitrogen, free amino acids and acid value were all increased notably. The values of thiobarbituric acid increased at the beginning and then decreased. When the amount of neutral protease was above 200 mg/kg, the degree of protein hydrolysis of bacon exceeded 20%. When lipase addition was 600 mg/kg, the acid value of bacon reached a maximum of 1.52 mg/g. Compared with the traditional bacon, the bacon with exogenous enzymes was richer in flavor. The contents of non-protein nitrogen and total free amino acids were all abundant. In addition, the contents of 7 free amino acids significantly increased in bacons with exogenous enzymes. The exogenous enzymes played an important role in promoting the formation of bacon flavor, effectively reducing the amount of salt added, and greatly shortening the product processing cycle. It had an important application value in the modernization of traditional bacon meat.
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