鸡肉酶解过程中呈味成分变化规律研究(英文)  

Changes of Taste Composition during the Enzymatic Hydrolysis of Chicken Meat

作　　者：赵谋明[1] 周雪松[1] 林伟锋[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品科学》2006年第5期68-72,共5页Food Science

基　　金：广东省科技计划项目(2004A20302003)

摘　　要：本文研究了Alcalase水解鸡肉过程中其呈味成分变化规律。在整个酶解过程中,游离氨基酸和可溶性氮含量一直以不同趋势增加,而肽含量则在前16h增加,然后缓慢降低。鲜/甜味、苦味氨基酸的组成与含量对鸡肉酶解产物的最终风味有很大的影响。酶解产物中的糖在酶解2h后达到最大值,然后总体上表现为下降趋势。由于酶解产物中糖量较低,其对酶解产物的风味影响不大,但其对产物颜色有重要影响。酶解中,pH在前20min内显著下降,然后减势变缓直到几乎保持恒定,这表明酶解产物的缓冲能力明显增强。Chicken meat was hydrolyzed by Alcalase to explore the changes of taste composition in the process of hydrolysis.Free amino acid and soluble nitrogen content kept on increasing at a different rate during hydrolysis. Peptide content increased in the first 16h, but decreased gradually thereafter. Composition and content of umami/sweet and bitter taste amino acids exerted great influence on the final taste of chicken hydrolysates. Carbohydrates in hydrolysates reached a peak in the first 2h, then decreased thereafter as a whole. Carbohydrates played a small role in the flavor of hydrolysates due to low content, but were of importance to the appearance of hydrolysates. pH decreased dramatically in the first twenty minutes, then fell gradually until it nearly remained unchanged, which demonstrated that the buffer capacity of hydrolysates was increased.

关 键 词：鸡肉 呈味成分 酶解 

分 类 号：TS201.2[轻工技术与工程—食品科学]