摘要
为了解以猪肉蛋白酶解液为原料通过热反应制备肉味香精的机理,设计"酶解液"、"酶解液+氧化猪脂"、"酶解液+木糖"、"酶解液+氧化猪脂+木糖"4个热反应体系,于120、130、140℃反应120?min,研究添加氧化猪脂和木糖对反应产物pH值、褐变、分子质量分布及滋味等特性影响。结果表明:对于最终反应产物的pH值下降量、294?nm及420?nm波长处吸光度、色度值发现,"酶解液+木糖"体系远大于"酶解液+氧化猪脂"体系,而"酶解液+氧化猪脂+木糖"体系最大。反应初期4个体系的420?nm波长处吸光度、色度值变化符合零级动力学方程,速率常数和活化能结果表明,"酶解液+木糖"体系反应最快,"酶解液+氧化猪脂+木糖"体系慢于"酶解液+木糖"体系,即氧化猪脂表现为对"木糖-酶解液"反应抑制。采用高效凝胶液相色谱测定滋味较佳反应产物的分子质量分布发现,与"酶解液"体系相比,"酶解液+木糖"体系小于1?kDa组分减少,而"酶解液+氧化猪脂"体系的分子质量分布变化不大。感官评价结果发现,"酶解液+木糖"体系鲜味、肉味增强,"酶解液+氧化猪脂"体系醇厚感、持续性增强,"酶解液+氧化猪脂+木糖"体系鲜味、肉味、醇厚感、持续性均增强。
This study aimed to elucidate?the?mechanism?for?the?preparation?of?meat?flavorings?by?thermal?reaction?of?hydrolyzed?animal?protein (HAP).?Four?thermal?reaction?systems,?HAP?alone,?HAP?plus?oxidized?lard (HAP-OL), HAP plus?xylose (HAP-Xyl)?and?HAP?plus?both?oxidized?lard?plus?xylose (HAP-Xyl-OL), were reacted at 120, 130 or 140 ℃ for?120?min.?The?effect?of?adding?oxidized?lard?and?xylose?on?the?pH,?browning?degree,?molecular?mass?distribution?and?taste?of?reaction?products?was?investigated.?The?results?showed?that?the?pH?decline,?absorbance?at?294?and?420?nm,?and?chroma?of?the?reaction?products?from?HAP-Xyl?were?much?higher?than?those?of?HAP-OL,?and?the?values?of?these?parameters?were?highest?in?the?reaction?products?of?HAP-Xyl-OL.?The?changes?in?absorbance?at?420?nm?and?chroma?at?the?early?stage?of?reaction?followed?zero-order?kinetics?for?all?four?reaction?systems.?The?reaction?rate?constant?and?activation?energy?showed?that?HAP-Xyl?reacted?fastest?and?HAP-Xyl-OL?reacted?more?slowly?than?HAP-Xyl,?suggesting?that?the?presence?of?OL?inhibited?the?reaction?of?xylose?with?HAP.?The?molecular?mass?distribution?of?the?reaction?products?with?better?taste?was?determined?by??high-performance?gel?chromatography (HPGC).?It?was?shown?that?the?addition?of?xylose?decreased?the?fractions?with?molecular?mass?1?kDa,?while?oxidized?lard?had?little?effect?on?the?molecular?mass?distribution.?Furthermore,?sensory?evaluation?showed?that?the?addition?of?xylose?enhanced?the?umami?and?meaty?taste,?the?addition?of?oxidized?lard?increased?the?kokumi,?continuity?and?mouthfulness,?and?the?addition?of?both?oxidized?lard?and?xylose?increased?the?umami,?meaty?taste,?kokumi,?continuity?and?mouthfulness.
引文
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