金华火腿酶解过程中产物呈味特性的变化趋势研究Change of sensory characteristics of Jinhua ham hydrolysates during enzymatic hydrolysis
彭小红,赵谋明,吴肖,吴进卫
摘要(Abstract)：
研究了金华火腿酶解过程中产物呈味特性的变化趋势以及呈味特性与水解度、产物氮存在形式的相互关系。研究结果表明,酶解9h左右的产物适合作为呈味基料使用。另外相关性分析表明,酶解产物的苦味、鲜味和醇厚味与水解度、氨基氮含量具有较好的线性相关性,水解度和氨基氮含量适合作为呈味特性的指标;而回味与多种因素有关,其中与肽基氮含量的相关性较大。
关键词(KeyWords)： 金华火腿;酶解;呈味特性;相关性
基金项目(Foundation): 广东省科技计划项目(粤港关键领域重点突破招标项目)(2005A20303003);; 国家自然科学基金项目(20676044)
作者(Author): 彭小红,赵谋明,吴肖,吴进卫
参考文献(References)：
- [1]杨燕军,陈有亮.金华火腿汁提取工艺研究[J].中国调味品,2005(2):18-20.
- [2]Ki m S K,Ki m Y T,Byun H G,et al.Isolation and characterization of antioxida-tive peptides from gelatin hydrolysate of Alaska pollack skin[J].Agric Food Chemical,2001,49(4):1984-1989.
- [3]Hattori M,Yamaji-Tsukamoto K,Kumagai H,etal.Antioxidative activity of soluble elastin peptides[J].Agric Food Chemical,1998,46(6):2167-2170.
- [4]Jeon YJ,Byun HG,Ki mS K.I mprovement of func-tional properties of cod frame protein hydrolysa-tes using ultrafiltration membranes[J].Process Bio-chemical,1999,35(5):471-478.
- [5]周雪松.鸡肉蛋白酶解及其产物抗氧化活性研究[D].广州:华南理工大学博士学位论文,2006.
- [6]Spackann D H,Stein WH,Moore S.Automatic re-cording apparatus for use in the chromatography of amino acids[J].Ani mal Chemical,1958(30):1190-1206.
- [7]Ogasawara M,Katsumata T,Egi M.Taste proper-ties of Maillard-reaction products prepared from1000to5000Da peptide[J].Food Chemical,2006(99):600-604.
- [8]Mullally MM,OCallaghan D M,FitzGerald RJ,et al.Eymogen activation in pancreatic endproteolytic preparation and influence on some whey protein characteristics[J].Food Science,1995,60(2):227-231.
- [9]Mackie I M.General review of fish protein hydroly-sates[J].Ani mal FeedScience Technology,1982(7):113-124.
- [10]Fuke S.Taste active components of seafoods with special reference to umami substances in Seafoods:Chemistry,Processing Technologyand Quality[M].London:Blackie Academic&Professional,1994.
- [11]Adler-Nissen J,Olsen H S.The influence of pep-tide chain length on taste and functional properties of enzymatically modified soy proteinin Functionality and Protein Structure[M].Washington DC:Am Chemical Soc,1979:125-146.
- [12]程竹青.胜肽对食品鲜味的影响[J].食品工业,2002(9):3-18.
- [13]Gurard F,DufossL,Broise DL,et al.Enzymatic hydrolysis of proteins fromyellowfintuna(Thunnus albacares)wastes using alcalase[J].Mol Catal B:Enzym,2001(11):1051-1059.
- [14]秦莹.日本天然调味料的市场动向[J].食品工业,1996(50):30-31.