27种传统猪肉腌腊制品的游离氨基酸成分分析及评价  

Free Amino Acid Composition and Analysis of Twenty-seven Traditional Cured Meat Products

作　　者：周琴[1,2] 宋积赟[2] 王秋霞 杜方雨 唐璨 何强 ZHOU Qin;SONG Jiyun;WANG Qiuxia;DU Fangyu;TANG Can;HE Qiang(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065;School of Advanced Agriculture and Bioengineering,Yangtze Normal University,Chongqing 408100)

机构地区：[1]四川大学轻工科学与工程学院,成都610065 [2]长江师范学院现代农业与生物工程学院,重庆408100

出　　处：《食品工业》2023年第6期310-315,共6页The Food Industry

基　　金：重庆市教委科技项目(KJQN202201445)。

摘　　要：试验采用氨基酸自动分析仪对烟熏腊肉、麻辣香肠、广式腊肠、酸肉和风干肠5类共计27种猪肉腌腊制品的游离氨基酸成分及呈味特性进行分析评价。结果表明,样品中总氨基酸含量为188.92~1 346.75 mg/100 g,烟熏腊肉及麻辣香肠中的平均游离氨基酸含量更高(P<0.05)。其中,有17个样品含量最高的游离氨基酸均为谷氨酸,最高达646.73 mg/100 g。猪肉腌腊制品中呈味氨基酸含量由高到底分别为鲜味氨基酸>苦味氨基酸>甜味氨基酸>芳香族氨基酸,其中谷氨酸对鲜味的贡献程度最高。相关性分析和PCA分析结果表明,样品中各游离氨基酸组分之间的相关性总体较强,广式腊肠、风干肠等的游离氨基酸特性总体更为接近,而烟熏腊肉、麻辣香肠的氨基酸特性差异较大。试验结果可为传统腌腊肉制品的风味研究及工艺升级提供一定理论参考。The free amino acids composition of 27 cured meat products was analyzed and evaluated using an high speed amino acid analyzer.The results showed that the concentrations of total amino acids(TAA) of the samples ranged from 188.92 to 1 346.75 mg/100 g,with higher average free amino acids contents in smoked-cured bacon and sausages than others(P0.05).The highest content of free amino acids in 17 samples was glutamic acid(Glu).The maximum amount of Glu among all samples was 646.73 mg/100 g.Among the taste-active amino acids,the order was as follows:umami amino acidsbitter amino acidssweet amino acidsaromatic amino acids,indicating the predominant taste contribution to cured pork products was from Glu.The results of correlation analysis illustrated strong correlation among free amino acids in samples in general.The free amino acid characteristics were more similar for Chinese sausages and Harbin dry sausages compared with smoked-cured bacon and sausages.The results could provide some reference for the improvement of sensory qualities and process of traditional cured meat products.

关 键 词：腌腊肉制品 游离氨基酸 成分 滋味活性值 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]