猪肉特征风味前体酶法制备工艺  

The Enzymatic Preparation Technology of Characteristic Flavor Precursors of Pork

作　　者：唐琪 肖作兵 宋诗清 牛云蔚 李思思 范丽 

机构地区：[1]上海应用技术大学,上海201418

出　　处：《中国食品学报》2016年第6期112-121,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金-青年基金项目(31201415);"十二五"国家科技支撑计划项目(2011BAD23B01)

摘　　要：研究猪脂的最佳脂肪酶酶解工艺和酶解程度。通过单因素试验研究猪脂的酶解工艺,根据脂解率的变化来确定不同脂肪酶的酶解工艺及最佳脂肪酶。利用SPME/GC-MS分析不同酶解程度猪脂的特征香气成分及游离脂肪酸的变化规律。根据香气成分和游离脂肪酸的变化确定最合适的猪脂酶解程度。结果表明:在本试验条件下,天野脂肪酶为较合适的酶解猪脂的脂肪酶,其最佳反应条件为底物质量分数50%,酶添加量0.55%,p H6,反应温度45℃,反应时间2.5 h。在脂解率为25.13%时,挥发性的醛类、游离脂肪酸等大量富集,为最佳酶解程度。The optimal process conditions and degree of enzymatic hydrolysis on lard were studied. Process conditions of enzymatic hydrolysis on lard were determined by single-factor, and then lipolysis rate was used to determine the process conditions of different lipase and the best lipase of lard. The effect of enzymatic hydrolysis degree on characteristic pork flavor and free fatty acid were analyzed by SPME/GC-MS. Thus the optimal enzymatic hydrolysis degree was determined by the change of flavor and free fatty acid. The results indicated that Amano lipase was the most appropriate lipase to lard. Its optimum process conditions was substrate concentration of 50%, lipase loading of 0.55%, p H of 6,reaction temperature of 45 ℃ and reaction time of 2.5 h. And the lard with lipolysis rate 25.13%, which has volatile aldehydes and free fatty acid concentrated, is the best enzymatic hydrolysis degree of lard.

关 键 词：猪脂 酶解 气相色谱-质谱联用(GC-MS) 特征香气 游离脂肪酸 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]