干腌牛肉加工过程中蛋白质水解对滋味形成的作用  

Effects of the Protein Hydrolysis on Taste Formation of Dry-cured Beef during Processing

作　　者：伏慧慧 文红梅 傅炜 靳嘉欣 李晴晴 王庆玲[3] FU Huihui;WEN Hongmei;FU Wei;JIN Jiaxin;LI Qingqing;WANG Qingling(China Merchants Xinjiang Quality and Standardization Research Institute Co.,Ltd.,Urumqi 830011,China;Xinjiang Uyghur Autonomous Region Quality Infrastructure Development Research Institute,Urumqi 830011,China;College of Food College,Shihezi University,Shihezi 832000,China)

机构地区：[1]招商新疆质量和标准化研究院有限公司,新疆乌鲁木齐830011 [2]新疆维吾尔自治区质量基础发展研究院,新疆乌鲁木齐830011 [3]石河子大学食品学院,新疆石河子832000

出　　处：《食品工业科技》2025年第6期102-108,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金(32360604);新疆维吾尔自治区科学技术协会科普项目(ZDKPXM038)。

摘　　要：为探究干腌牛肉加工过程中蛋白质水解对产品滋味的影响,本文以5个时期的干腌牛肉为研究对象,测定产品的蛋白质水解指数、感官评定、游离氨基酸含量、核苷酸含量,并通过滋味活性值和等鲜浓度(Equivalent Umami Concentrations,EUC)来评价干腌牛肉中呈味物质。结果表明,总氮(Total Nitrogen,TN)含量随加工时间延长先降低后升高,非蛋白氮(Non Protein Nitrogen,NPN)含量和蛋白水解指数(Proteolytic Index,PI)呈逐步上升的趋势(P<0.05)。鲜味、咸味的感官评分最高,甜味、苦味、酸味评分较低。干腌牛肉加工过程中游离氨基酸含量、核苷酸含量和滋味特征物质变化显著(P<0.05),谷氨酸(Glutamic Acid,Glu)、天冬氨酸(Aspartic Acid,Asp)、5'-肌苷酸(5'-Inosinic Acid,5'-IMP)和5'-鸟苷酸(5'-Guanosine Monophosphate,5'-GMP)是干腌牛肉中主要的鲜味化合物。加工过程中EUC值显著增加(P<0.05),成熟期时EUC值为10.5 g MSG/100 g。相关性分析表明加工过程中蛋白质不断水解促进干腌牛肉滋味形成。综上所述,鲜味是干腌牛肉最突出的味道特征且Glu、Asp、5'-IMP、5'-GMP在鲜味中发挥主要作用。本研究为干腌牛肉的工艺改进提供基础数据,为加快干腌肉制品产业化发展提供助力。To investigate the effects of protein hydrolysis on the taste of dry-cured beef(DB)during processing,focusing on five distinct processing phases,the analysis encompassed the assessment of protein hydrolysis index,sensory evaluation,as well as free amino acid and nucleotide contents,along with the taste active value and equivalent umami concentrations(EUC),were utilized to comprehensively evaluate the taste compounds present in DB.Results showed that the total nitrogen level initially declined and subsequently increased as processing progressed,and the levels of non-protein nitrogen(NPN)and proteolysis index(PI)demonstrated a progressively increasing trend(P<0.05).In terms of sensory attributes,umami and saltiness received the highest scores,while sweetness,bitterness,and sourness were relatively less pronounced.The content free amino acids and nucleotides,as well as the taste characteristics of flavor substances in DB revealed significant differences(P<0.05),and key umami substances identified were glutamic acid,aspartic acid,5'-inosinic acid(5'-IMP),and 5'-guanosine monophosphate(5'-GMP).The EUC value increased significantly(P<0.05),reaching 10.5 g MSG/100 g at the mature stage.Correlation analysis revealed that the continuous protein hydrolysis positively influenced the development of the DB characteristic taste during processing.In essence,umami stands out as the defining taste characteristic,with glutamic acid,aspartic acid,5'-IMP,and 5'-GMP playing pivotal roles.This study offers valuable insights for enhancing the technology of dry-cured beef production and accelerating the industrialization of such meat products.

关 键 词：干腌牛肉 蛋白质水解 感官评定 滋味活性值 等鲜浓度 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]