添加酶对快速腌制腊肉风味的影响

从肉中分别提取组织蛋白酶B和脂肪酶,按1:2配成酶混合液,然后将其以5 mL酶液/500 g原料肉随腌制液加入生产腊肉的原料内中,运用GC/MS分别对不加酶处理腊肉和加酶处理腊肉中的挥发性风味物质进行分析。结果表明,不添加酶和添加酶处理腊肉样品中分别检测出86种、102种风味物质;2种处理相比较,添加酶后烯烃类化合物的数量没有变化,酸类化合物的数量减小,其它类化合物数量都有所增加。

The Effect of Addis Enzyme on the Flavor of Rapid Cured-meat

Protease B and lipase were extracted from pork,and then were compounded at rate of 1:2, adding the miscible liquids to raw pork with bloat liquid at rate of 5 mL miscible liquids/500g raw pork.the analysis of volatilizable matters in Chinese cured-meat dealing with Enzyme and not dealing with it had been done by GC/MS.The results showed that the example not adding enzyme had 86 volatilizable matters and the example had 102 volatilizable matters,after adding enzyme,the number of alkene compound didn't change, the number of organic acid compound reduced,other compound increased compare with the example which didn't add enzyme.