风味蛋白酶对贵州腊肉蛋白质水解度、抗氧化能力和感官品质的影响

本文旨在研究风味蛋白酶对贵州腊肉食用品质的影响,为传统腊肉现代化工艺改造提供应用参考。在制作腊肉时分别添加2×10⁵、4×10⁵、6×10⁵ U/kg的风味蛋白酶,探究腊肉蛋白质水解度、蛋白水解多肽液抗氧化活性的变化,评价了酶解对腊肉食用品质的影响。结果表明:风味蛋白酶的添加能够促进腊肉蛋白质水解,随风味蛋白酶添加比例的增加,腊肉中非蛋白氮含量与蛋白质水解度均显著(p<0.05)上升;当风味蛋白酶添加量达到6×10⁵ U/kg时,腊肉非蛋白氮和蛋白质水解度分别上升到最高7.18 g/100 g和23.70%。风味蛋白酶添加量为2×10⁵ U/kg,腊肉风味和滋味特征与传统工艺腊肉没有显著差异(p>0.05),当风味蛋白酶添加量为4×10⁵ U/kg时,腊肉的风味和滋味特征与传统贵州腊肉有显著差异(p<0.05),风味蛋白酶添加量为6×10⁵ U/kg时腊肉蛋白因水解过度硬度过低严重影响食用品质。风味蛋白酶在贵州腊肉高温快速成熟工艺中的适宜用量为2×10⁵ U/kg生肉,腊肉蛋白质水解度、蛋白质和脂肪氧化稳定性均显著(p<0.05)高于传统工艺生产的腊肉,感官品质与传统腊肉没有显著差异(p>0.05)。添加风味蛋白酶能够有效提升快速成熟腊肉的氧化稳定性,在传统腊肉现代化工艺改造中具有重要的应用价值。

Effects of Flavourzymes on Protein Hydrolysis,Antioxidant Capacity and Sensory Quality of Guizhou Bacon

Evaluating the effect of flavourzymes on eating quality of Guizhou bacon would provide application reference for the modernization of traditional bacon. The hydrolysis degree of bacon protein and the antioxidant activity of hydrolyzed peptide liquid were analyzed by adding different doses(2×105,4×105 and 6×105 U/kg raw meat)of flavourzymes. Results showed that the flavourzymes could promote the hydrolysis of bacon protein. With the increasing of the addition,the non-protein nitrogen content and protein hydrolysis degree of the bacon increased significantly(p<0.05). When the addition of flavourzymes reached 6×105 U/kg,the non-protein nitrogen and protein hydrolysis degree of bacon increased to the maximum of 7.18 g/100 g and 23.70%,respectively. The flavor and taste characteristics of bacon with 2×105 U/kg flavourzymes was no significant different from those of traditional bacon(p>0.05). When the flavourzymes was 4×105 U/kg,significant difference was observed in the flavor and taste characteristics between flavor bacon and traditional Guizhou bacon(p<0.05). When the amount of flavourzymes was 6×105 U/kg,the sensory quality was seriously affected by the soft overly(p<0.05). It was due to excessive protein hydrolysis of bacon protein. The suitable dosage of flavourzymes at high temperature rapid ripening was with the content of 2×105 U/kg raw meat. And the protein hydrolysis degree and oxidation stability of the bacon were significantly higher than the traditional bacon(p<0.05). But there was no significant difference observed in sensory quality(p>0.05). Flavourzymes could effectively improve the oxidation stability of Guizhou bacon during fast mature,which might have important application value on the modernization transformation of traditional process.