金枪鱼碎肉酶解液对巴马香猪肉风味和滋味的作用

以金枪鱼碎肉酶解液作为添加剂喂养巴马香猪,研究其对猪肉风味和滋味的影响。运用电子鼻与气相色谱-质谱(GC-MS)测定巴马香猪肉风味,运用电子舌和高效液相色谱(HPLC)测定其滋味。结果显示:GC-MS测得实验组的醛类总的相对百分含量为65.63%,比对照组高出20.44%,使猪肉具有明显的清香、果香和油脂香气味;电子舌与HPLC测定出实验组鲜味氨基酸和甜味氨基酸的质量分数为38.39%和27.04%,比对照组高5.76 %和1.8%,味道阀值比对照组高2.09和0.45,实验组苦味氨基酸比对照组少3.05%,味道阀值相差较小。本研究表明金枪鱼碎肉酶解液喂养巴马香猪对肉质的风味和滋味有很好的改善作用,能明显的增加肉的鲜味和甜味。

Effect of tuna meat lysis on the flavor and taste of parmesan pork

The effects of Parmesan pork flavor and taste were studied by feeding tuna meat as an additive. The taste of Bamaxiang pork was determined by Electronic Nose and Gas chromatography-mass Spectrometry(GC-MS). The taste was determined by Electronic Tongue and High Performance Liquid Chromatography(HPLC). The results showed that could distinguish the difference of volatiles;The total relative content of Aldehydes in the experimental group was 65.63% by the GC-MS,with 20.45% higher than that of control group,so that the pork had a clear fragrance,fruity and fat incense;Compared with the control group,the mass fraction of amino acids and sweet amino acids were 38.39% and 27.04% by using the Electronic tongue and HPLC,respectively,were higher 5.76% and 1.8%,and taste threshold higher 2.09 and 0.45,the bitterness amino acid was less 3.05%,Taste threshold gap is not obvious. In a conclusion,tuna meat lysis feeded Bama pig had a good effect on meat flavor and taste,and it could significantly increase the meat flavor and sweetness.