电子鼻结合GC-MS检测鸡肉蛋白酶对鸡肉风味的影响
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摘要
采用PEG2000/(NH4)2SO4双水相体系萃取鸡肉内源性蛋白酶,并结合电子鼻和GC-MS检测蛋白酶处理前后肉品风味的变化情况。结果表明:当PEG2000质量百分浓度为32%,(NH4)2SO4质量百分浓度为32%,p H为6.5,鸡肉蛋白酶的萃取率最高达到83.48%。用此条件下提取的蛋白酶处理鸡肉,采用电子鼻能够很好的区分处理前后鸡肉样品中挥发性风味物的变化。GC-MS共检测出66种挥发性成分,主要包括醛类、烃类、芳香族类、含硫化合物、有机酸以及醇和酯类挥发性物质,处理组醛类、芳香族类、含硫化合物相对含量明显高于空白组。综上结果表明鸡肉蛋白酶可以很好的增强鸡肉风味。
Experiments using PEG2000/( NH4)2 SO4 aqueous two-phase system extraction chicken endogenous protease,combined with electronic nose and GC-MS detection of protease before and after the meat flavor changes. The results showed that when the mass fraction of PEG2000 32%,mass fraction of( NH4)2 SO432%,p H6.5,the extraction rate of chicken protease reached 83.48%.With this condition extraction of protease treatment of chicken.The use of electronic nose could be very good to distinguish between the changes in the volatile matter in the chicken samples before and after treatment.66 kinds of volatile components were detected by GC-MS,mainly including aldehydes,hydrocarbons,aromatics,sulfur compounds,organic acids,alcohols and esters volatile substances,the relative contents of aldehydes,aromatics and sulfur compounds in the blank group were significantly higher than those in the blank group. To sum up,the result shows that chicken proteinase could greatly increase chicken flavor.
Experiments using PEG2000/( NH4)2 SO4 aqueous two-phase system extraction chicken endogenous protease,combined with electronic nose and GC-MS detection of protease before and after the meat flavor changes. The results showed that when the mass fraction of PEG2000 32%,mass fraction of( NH4)2 SO432%,p H6.5,the extraction rate of chicken protease reached 83.48%.With this condition extraction of protease treatment of chicken.The use of electronic nose could be very good to distinguish between the changes in the volatile matter in the chicken samples before and after treatment.66 kinds of volatile components were detected by GC-MS,mainly including aldehydes,hydrocarbons,aromatics,sulfur compounds,organic acids,alcohols and esters volatile substances,the relative contents of aldehydes,aromatics and sulfur compounds in the blank group were significantly higher than those in the blank group. To sum up,the result shows that chicken proteinase could greatly increase chicken flavor.
引文
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[25]封莉,邓绍林,黄明,等.脂肪酶(Palatase)对中式香肠脂肪降解、氧化和风味的影响[J].食品科学,2015,36(1):51-58.
[26]蔡宇.鸡汤中关键香气物质的鉴定及其鸡肉香精的制备[D].广州:华南理工大学,2015.
[27]袁华根,贺生中,臧大存,等.同时蒸馏萃取和固相微萃取对鸡肉汤挥发性风味物质萃取效果的比较[J].江西农业学报,2009,21(12):140-142.
[28]Ruiz J,Venranas J.New device for direct extraction of volatiles in solid samples using SPME[J].J Agric Food Chem,2001,49(11):5115-5121.
[2]谢永洪,刘学文,王文贤,等.肉鸡鸡肉酶水解及动力学特性研究[J].四川大学学报:工程科学版,2004,4(36):36-40.
[3]Charng-cherngchyaua,Jeng-leun maub.Free and glyeosidically bound aroma compounds in lychee(litehi ehinensis Sonn)[J].Food Chemistry,2003,80(3):387-392.
[4]罗昱.刺梨果汁褐变与风味调控研究[D].贵阳:贵州大学,2015.
[5]刘苏苏,吕长鑫,李萌萌,等.酶制剂在果蔬汁澄清及加工中的应用研究进展[J].食品安全质量检测学报,2014,10:3276-3283
[6]王玉霞,张超.葡萄酒风味提升酶的研究进展[J].酿酒科技,2013(11):88-91.
[7]祝霞,韩舜愈,蒋玉梅,等.酶解处理对‘贵人香’干白葡萄酒香气物质的影响[J].甘肃农业大学学报,2011,46(2):129-134.
[8]桑苇,唐柯,徐岩,等.黑曲霉β-葡萄糖苷酶对葡萄酒酶解增香调控及香气物质的影响[J].食品与发酵工业,2015,41(5):8-13.
[9]霍雨霞,萨玉龙,杨相政.简易方法制备复合蛋白酶样品[J].中国果菜,2016,36(2):17-19
[10]李琳,王正全,张晶晶,等.内源蛋白酶对肉类食品风味的影响[J].食品与发酵工业,2015,41(2):237-241.
[11]吴燕燕,曹松敏,魏涯,等.腌制鱼类中内源性酶类对制品品质影响的研究进展[J].食品工业科技,2016,37(8):358-363.
[12]谢婷,李诚.内源性蛋白酶在宰后猪肉成熟过程中的作用[J].肉类研究,2008,6:11-21.
[13]李建周,倪莉.酶法制备HAP的研究[J].福建轻纺,2003(z1):44-47.
[14]姚晓蕾,王玉田,孟鑫.猪肉内源性脂肪酶三种提取方法的比较研究[J].食品工业科技,2012,33(17):273-294.
[15]Gupta R,Gupta N,Rathi P.Bac terial lipases:An overview of production,purification and biochemical properties[J].Applied Microbiology and Biotechnology,2004,64:763-781.
[16]姚晓蕾.猪肉脂肪酶提取及对肉制品风味影响的研究[D].锦州:辽宁医学院,2013.
[17]韩雅珊.食品化学实验室指导(第一版)[M].北京:中国农业大学出版社,1992.
[18]王盼盼.双水相萃取荣昌猪肉脂肪酶及酶学特性研究[D].重庆:西南大学,2009:16-32.
[19]孟鑫,姚晓蕾,尚宏丽,等.应用电子鼻检测内源性脂肪酶作用猪肉风味的变化[J].食品工业科技,2016,37(5):292-297.
[20]Sánchez-Peňa C M,Luna G,García-González D L,et al.Characterization of French and Spanish dry-cured hams:Influence of the volatiles from the muscles and the subcutaneous fat quantified by SPME-GC[J].Meat Science,2005,69(4):635-645.
[21]赵景丽.金华火腿风味形成过程中游离氨基酸参与的美拉德反应研究[D].郑州:河南农业大学,2013.
[22]吴容,陶宁萍,刘源,等.同时蒸馏萃取-气质联用分析养殖暗纹东方鲑鱼中的挥发性成分[J].食品与发酵工业,2012,38(9):132-140.
[23]Mottram DS.Flavour formation in meat and meat products:A review[J].Food Chemistry,1998,62(4):415-424.
[24]周非白,孙为正,赵谋明.广式腊肠挥发性风味物质的形成机理及贮存与蒸煮的影响[J].食品发酵与工业,2012,38(3):17-21.
[25]封莉,邓绍林,黄明,等.脂肪酶(Palatase)对中式香肠脂肪降解、氧化和风味的影响[J].食品科学,2015,36(1):51-58.
[26]蔡宇.鸡汤中关键香气物质的鉴定及其鸡肉香精的制备[D].广州:华南理工大学,2015.
[27]袁华根,贺生中,臧大存,等.同时蒸馏萃取和固相微萃取对鸡肉汤挥发性风味物质萃取效果的比较[J].江西农业学报,2009,21(12):140-142.
[28]Ruiz J,Venranas J.New device for direct extraction of volatiles in solid samples using SPME[J].J Agric Food Chem,2001,49(11):5115-5121.