摘要
通过测定挥发性盐基氮(TVBN)、蛋白质小肽、游离氨基酸(FAA)等指标,研究风鹅加工过程中蛋白质分解变化及其对产品风味的影响。结果表明:蛋白质小肽变化不显著,但FAA总量及TVBN值最终达到起始浓度的2～3倍。由于起始浓度较低,产品中TVBN值仅为150mg·kg-1。在现有的风鹅加工工艺条件下,风鹅生产周期较短,蛋白质分解作用总体较弱,对最终产品特征风味贡献有限。
<Abstrcat> The proteolysis and its influence on flavour of dry cured goose during process studied. The results indicated that the change of peptide was not significant, but the final value of TVBN and total FAA increased 2～3 times. The final TVBN value was only about 150 mg·kg^(-1), because of its low start concentration. Results revealed that the proteolysis was weaker and its contribution to the characteristic flavor was limited because of the shorter processing period under the modern technology.
出处
《扬州大学学报（农业与生命科学版）》
CAS
CSCD
北大核心
2005年第2期41-43,共3页
Journal of Yangzhou University：Agricultural and Life Science Edition
基金
江苏省社会发展基金资助项目(BS2002030)
江苏省"十五"科技攻关项目(BE2002301)
关键词
风鹅
蛋白质分解
风味
dry cured goose
proteolysis
flavour
