牛骨酶解物对制备牛肉香精中挥发性风味成分的影响  

Effect of Addition of Enzymatic Hydrolysate of Bovine Bone into Maillard Reaction System on Volatile Aroma Composition of Beef Essence

作　　者：成晓瑜[1] 李迎楠[1] 刘文营[1] 贾晓云[1] 

机构地区：[1]中国肉类食品综合研究中心,北京食品科学研究院,国家肉类加工工程技术研究中心,北京100068

出　　处：《肉类研究》2016年第4期1-5,共5页Meat Research

基　　金：“十二五”国家科技支撑计划项目(2012BAD28B09)

摘　　要：以牛肉香精为研究对象,从挥发性风味物质组成和电子鼻分析角度研究不同牛骨酶解物添加量对其风味品质的影响。结果表明:不同牛骨酶解物添加量使牛肉香精在风味物质方面有较大的差异性。牛骨酶解物添加量为6 g时,牛肉香精中挥发性物质含量较高,达到95.39%,其中具有特征风味的吡嗪类、醛类、酮类化合物的含量相对较高;运用电子鼻技术分析发现,除添加量为8 g和10 g时有部分重叠,其余条件下样品存在显著性差异。在此条件下得到的牛肉香精烤香味较为明显,具有良好的风味香气。This study was intended to examine the effect of adding different amounts of bovine bone collagen hydrolysate prepared with fl avourzyme to the Maillard reaction system used to produce beef essence on the fl avor quality of reaction products. The results showed that the volatile flavor compounds of beef essence varied significantly depending on the amount of added bovine bone collagen hydrolysate. The addition of 6 g of bovine bone collagen hydrolysate led to the generation of high amounts of volatile compounds（95.39%） in the beef essence, with the characteristic fl avor compounds pyrazines, aldehydes and ketones being dominant. Electronic nose analysis suggested that the fl avor compounds formed in the presence of 8 and 10 g of the hydrolysate were partly identical, and signifi cant differences were found at other addition levels of the hydrolysate. The beef essence obtained under this condition had an outstanding roast aroma and good fl avor.

关 键 词：牛肉香精 风味物质 牛骨酶解物 电子鼻 固相微萃取-气相色谱-质谱 

分 类 号：TS264.3[轻工技术与工程—发酵工程]