Department of Food Science and Technology, National University of Singapore, Singapore, Singapore.
National University of Singapore (Suzhou) Research Institute, Suzhou, China.
J Sci Food Agric. 2022 Mar 15;102(4):1457-1465. doi: 10.1002/jsfa.11480. Epub 2021 Aug 27.
The present study has revealed an innovative method of coupling enzyme hydrolysis, yeast fermentation and thermal treatment to transform pork trimmings into a seasoning product. The pork trimmings were first enzymatically hydrolysed and fermented into liquid pork hydrolysates, followed by adding xylose and cysteine, then heat treatment.
Approximately 28% of xylose and 7% of glucose were consumed, and amino acids increased by around 31% after thermal treatment. The heated yeast fermented pork hydrolysates possessed a characteristic 'savoury, roasted-meat and fruity sweet' aroma as a result of the formation of thermally induced sulfur-containing volatiles such as 2-furfurylthiol, as well as retention of yeast generated esters including isoamyl acetate and hexyl acetate.
The heat-treated fermented pork hydrolysates impart an attractive and innovative aroma because of yeast fermentation and heat treatment. The innovative heated fermented pork hydrolysates could be further processed into a nutritional and savoury pork broth and/or a meat sauce. © 2021 Society of Chemical Industry.
本研究揭示了一种将猪肉废料转化为调味料的创新方法，即酶解、酵母发酵和热处理相结合。首先将猪肉废料进行酶解和发酵成液体猪肉水解物，然后添加木糖和半胱氨酸，再进行热处理。
热处理后，约 28%的木糖和 7%的葡萄糖被消耗，氨基酸增加了约 31%。加热的酵母发酵猪肉水解物由于形成了热诱导的含硫挥发物，如 2-糠硫醇，以及保留了酵母生成的酯类，如乙酸异戊酯和乙酸己酯，具有独特的“美味、烤肉和甜果”香气。
酵母发酵和热处理赋予了热处理发酵猪肉水解物一种诱人的创新香气。创新的加热发酵猪肉水解物可进一步加工成营养美味的猪肉汤和/或肉酱。© 2021 英国化学学会。
