| 猪牛鸡肉酶解液中游离氨基酸及呈味特性的对比分析 |
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| 引用本文： | 孙颖,张莉莉,张玉玉,孙宝国,陈海涛.猪牛鸡肉酶解液中游离氨基酸及呈味特性的对比分析[J].精细化工,2018,35(5). |
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| 作者姓名： | 孙颖 张莉莉 张玉玉 孙宝国 陈海涛 |
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| 作者单位： | 北京工商大学,北京工商大学,北京工商大学,北京工商大学,北京工商大学 |
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| 摘 要： | 为对比分析猪肉、牛肉与鸡肉酶解液中游离氨基酸的组成及含量，采用氨基酸自动分析仪分析检测猪肉、牛肉与鸡肉酶解液中的游离氨基酸，通过计算味道强度值(TAV)确定各游离氨基酸对猪肉、牛肉与鸡肉酶解液滋味的贡献率。 结果表明，鸡肉酶解液中鲜味和甜味氨基酸质量分数以及味道强度值均大于猪肉和牛肉酶解液，3种酶解液中味道强度值最大的均为组氨酸，其次为苯丙氨酸，均为呈苦味氨基酸，可见猪、牛、鸡肉酶解液整体滋味以苦味为主。
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| 关 键 词： | 酶解液 游离氨基酸 呈味 味道强度值 |
| 收稿时间： | 2017/7/19 0:00:00 |
| 修稿时间： | 2017/9/20 0:00:00 |
Comparison of Free Amino Acids and Taste Characteristics in Pork, Beef and Chicken Enzymatic Hydrolysate |
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| SunYing,zhanglili,zhangyuyu,sunbaoguo and chenhaitao.Comparison of Free Amino Acids and Taste Characteristics in Pork, Beef and Chicken Enzymatic Hydrolysate[J].Fine Chemicals,2018,35(5). |
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| Authors: | SunYing zhanglili zhangyuyu sunbaoguo and chenhaitao |
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| Affiliation: | Beijing Technology and Business University,Beijing Technology and Business University,Beijing Technology and Business University,Beijing Technology and Business University,Beijing Technology and Business University |
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| Abstract: | To comparatively analyze the composition and content of free amino acids in pork, beef and chicken enzymatic hydrolysate, the free amino acid was detected by automatic amino acid analyzer. To determine the contribution rate of free amino acids to the taste of pork, beef and chicken enzymatic hydrolysate, taste active value (TAV) was detected. The results indicated that the ratio of flavor amino acids and taste active value of sweet and umami amino acids in chicken enzymatic hydrolysate were all higher than pork and beef enzymatic hydrolysate, and the largest value of taste active value in 3 enzymatic hydrolysates were histidine, and the second one was phenylalanine. So the pork, beef and chicken enzymatic hydrolysate were bitterness-based. |
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| Keywords: | enzymatic hydrolysate free amino acids taste taste active value |
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