风味肽对咸肉品质的影响
首发时间:2012-05-14
摘要:通过添加风味肽改善咸肉的食用品质。考查了风味肽不同添加量(0%、0.2%、0.4%、0.6%、0.8%,g风味肽/100g原料肉)对咸肉酸值、水分、质构、感官品质及风味的影响。结果表明:风味肽对咸肉酸值的升高有抑制作用,但随着时间延长抑制作用减弱;风味肽的添加会降低咸肉的水分活度和水分含量;质构分析及感官评定中0.6%风味肽添加量的煮后咸肉硬度、弹性、咀嚼性最好,风味比0.8%稍欠缺,且模糊数学法综合评定分值最高;随着风味肽添加量的增加,顶空固相微萃取气质联用技术(SPME-GC/MS)检测出的挥发性风味物质的种类数及总峰面积数均呈增大的趋势。
关键词: 咸肉 风味肽 质构 感官评价 顶空固相微萃取气质联用(SPME-GC/MS)
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Effect of flavor peptides on the quality of bacon
Abstract:The aim of this study was to improve bacon' edible quality by adding flavor peptides. The effect of flavor peptides dosage (0%, 0.2%, 0.4%, 0.6%, 0.8%, g /100g raw pork) on acid value, water loss rate, texture, sensory quality and flavor of bacon had been researched. The results showed that flavor peptides could suppress the rise of acid value, but the effect decreased as time going. Water activity and moisture content of bacon was reduced with the addition of flavor peptides. Through analysis of texture and sensory evaluation, the boiled bacon with flavor peptides dosage of 0.6% showed the greatest characteristics of hardness, elasticity and chewiness. But its flavor was lacker compared with flavor peptides dosage of 0.8%. The score of boiled bacon with flavor peptides dosage of 0.6% was the highest in comprehensive assessment of fuzzy mathematics. With the flavor peptides dosage of boiled bacon increasing, the number and peak area of volatile flavor compounds detected by headspace solid phase microextraction gas chromatography-mass spectrometry (SPME-GC/MS) increased too.
Keywords: bacon flavor peptides texture sensory evaluation headspace solid phase microextraction gas chromatography-mass spectrometry (SPME-GC/MS)
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