Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agriculture University, Nanjing, Jiangsu 210095, People's Republic of China.
College of Life Science, Nanjing Agriculture University, Nanjing, Jiangsu 210095, People's Republic of China.
Food Chem. 2017 Dec 15;237:779-785. doi: 10.1016/j.foodchem.2017.06.026. Epub 2017 Jun 10.
The aim of this study was to investigate the influence of Flavourzyme on protein degradation, antioxidant activity and sensory qualities of Cantonese bacon made at 60°C for 28h. Flavourzyme was used at doses of 8, 16, 24, 32 and 40LAUP/kg of raw meat. Results indicated that Flavourzyme addition in Cantonese bacon promoted proteolysis, which was reflected by the increase of various free amino acids and SDS-PAGE-detected changes in the myogen and myofibrillar proteins. Sensory qualities were improved while TPA (texture profile analysis) was decreased significantly (P<0.05). The best sensory scores were obtained at between 24 and 32LAPU/kg. Besides, Flavourzyme addition improved antioxidant activity, and decreased water activity and protein carbonyl content of Cantonese bacon. This study indicated that the addition of Flavourzyme improved eating attributes and storage stability of Cantonese bacon.
本研究旨在探讨风味酶对 60°C 腌制 28 小时的广式腊肉的蛋白质降解、抗氧化活性和感官品质的影响。风味酶的添加量分别为 8、16、24、32 和 40LAUP/kg 生肉。结果表明，风味酶的添加促进了广式腊肉的蛋白质水解，这反映在各种游离氨基酸的增加和 SDS-PAGE 检测到的肌原纤维蛋白和肌球蛋白的变化上。感官品质得到了改善，而 TPA（质地剖面分析）显著降低（P<0.05）。在 24 到 32LAPU/kg 之间获得了最佳的感官评分。此外，风味酶的添加提高了广式腊肉的抗氧化活性，降低了其水分活度和蛋白质羰基含量。本研究表明，风味酶的添加改善了广式腊肉的食用属性和储存稳定性。
