Wang Hui, Xu Jianhang, Liu Qian, Xia Xiufang, Sun Fangda, Kong Baohua
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Meat Sci. 2022 Jul;189:108827. doi: 10.1016/j.meatsci.2022.108827. Epub 2022 Apr 11.
The effect of the addition of different levels of S. carnosus protease (0, 0.15, 0.30, 0.45 and 0.60 g/kg raw meat) on the proteolysis, quality characteristics, and flavor development of Harbin dry sausage was investigated. The results showed that the S. carnosus protease addition to Harbin dry sausage effectively promoted the degradation of meat proteins into peptides and free amino acids, thus resulting in tenderization and inhibiting fat oxidation. Moreover, the S. carnosus protease addition could promote the development of key flavor compounds such as some ketones, acids and esters. Sausage with S. carnosus protease levels of 0.45 g/kg exhibited the most attractive sensory attributes. Molecular docking showed that the S. carnosus protease can interact with myosin heavy chains. In summary, the S. carnosus protease addition can improve quality characteristics and flavor profile of Harbin dry sausage.
研究了添加不同水平的肉葡萄球菌蛋白酶（0、0.15、0.30、0.45和0.60 g/kg生肉）对哈尔滨红肠蛋白水解、品质特性和风味形成的影响。结果表明，向哈尔滨红肠中添加肉葡萄球菌蛋白酶可有效促进肉蛋白降解为肽和游离氨基酸，从而使肉质嫩化并抑制脂肪氧化。此外，添加肉葡萄球菌蛋白酶可促进一些酮、酸和酯等关键风味化合物的形成。肉葡萄球菌蛋白酶水平为0.45 g/kg的香肠表现出最具吸引力的感官特性。分子对接表明，肉葡萄球菌蛋白酶可与肌球蛋白重链相互作用。综上所述，添加肉葡萄球菌蛋白酶可改善哈尔滨红肠的品质特性和风味。
