Ichimura Sayaka, Nakamura Yukinobu, Yoshida Yuka, Hattori Akihito
Japan Meat Science and Technology Institute, Tokyo, Japan.
Anim Sci J. 2017 Feb;88(2):379-385. doi: 10.1111/asj.12625. Epub 2016 May 12.
We evaluated the enhancement of cured meat taste during maturation by sensory analysis. We focused on the heat-stable sarcoplasmic fraction (HSSF) to identify the factors related to cured meat taste. Because the dry matter of HSSF contained more than 30% nitrogen, nitrogen compounds such as free amino acids, small peptides and adenosine triphosphate-related compounds seemed to be the important components of HSSF. The samples cured with HSSF for 2 h exhibited the same taste profile as ones cured without HSSF for 168 h. Therefore, the changes in the amount and fractions of nitrogen compounds were examined in HSSF during incubation from 0 to 168 h. The concentration of hypoxanthine (Hx) gradually increased, while inosine-5'-monophosphate decreased during the incubation. The samples cured with pickles containing various concentrations of Hx were subjected to sensory analysis. The addition of Hx, in a dose-dependent fashion, enhanced cured meat taste by maturation for 2 h. It was concluded that Hx is essential for the enhancement of cured meat taste.
我们通过感官分析评估了成熟过程中腌肉风味的增强情况。我们聚焦于热稳定肌浆成分（HSSF）以确定与腌肉风味相关的因素。由于HSSF的干物质含氮量超过30%，游离氨基酸、小肽和三磷酸腺苷相关化合物等含氮化合物似乎是HSSF的重要成分。用HSSF腌制2小时的样品呈现出与未用HSSF腌制168小时的样品相同的风味特征。因此，我们检测了在0至168小时孵育期间HSSF中含氮化合物的含量和组分变化。孵育期间，次黄嘌呤（Hx）浓度逐渐升高，而5'-肌苷酸则下降。对用含有不同浓度Hx的腌汁腌制的样品进行感官分析。以剂量依赖方式添加Hx可通过2小时的成熟增强腌肉风味。得出的结论是，Hx对于增强腌肉风味至关重要。
