Yang Yang, Ye Yangfang, Wang Ying, Sun Yangying, Pan Daodong, Cao Jinxuan
Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
Food Chem. 2018 Feb 1;240:662-669. doi: 10.1016/j.foodchem.2017.08.006. Epub 2017 Aug 2.
Marinated meat in soy sauce was produced using hind leg by washing, rubbing salt, marinating with soy sauce and spices, and air dry-ripening for 15d. The effect of high pressure (HP) (150 and 300MPa for 15min) on the metabolite profiles of products was characterized using H NMR and multivariate data analysis. The results showed that the metabonome was dominated by 26 metabolites, including amino acids, sugars, organic acids, nucleic aides and their derivatives. PC1 and PC2 explained a total of 75.4 and 11.9% of variables, respectively. HP treatments increased most of the metabolites, especially PC1, glutamate, sugars, nucleotides, anserine, lactate and creatine compared to the control. The increase of metabolites under HP was not dependent on pressure level except for alanine, lactate, acetate, formate, fumarate, glucose and 5'-IMP. These findings demonstrated that HP treatment at 150MPa was economical to improve the taste of marinated meat in soy sauce.
采用猪后腿肉，经清洗、搓盐、用酱油和香料腌制、风干成熟15天来制作酱油腌肉。利用核磁共振氢谱（H NMR）和多变量数据分析，表征了高压（150和300MPa，15分钟）对产品代谢物谱的影响。结果表明，代谢组由26种代谢物主导，包括氨基酸、糖类、有机酸、核苷及其衍生物。主成分1（PC1）和主成分2（PC2）分别解释了75.4%和11.9%的变量。与对照组相比，高压处理增加了大多数代谢物，尤其是PC1、谷氨酸、糖类、核苷酸、肌肽、乳酸和肌酸。除丙氨酸、乳酸、乙酸、甲酸、富马酸、葡萄糖和5'-肌苷酸二钠外，高压下代谢物的增加不依赖于压力水平。这些研究结果表明，150MPa的高压处理在改善酱油腌肉风味方面具有经济性。
