摘要
为了解酸肉发酵过程中滋味品质的形成及形成影响因素,文中采用单因素试验、正交设计和感官评定分析发酵过程中酸肉滋味物质的变化。结果表明:总糖和游离氨基酸较高的工艺组合为添加食盐4.5%,米粉8%,在15℃下发酵60d。最优工艺发酵试验显示,发酵过程中可溶性总糖和氯化钠含量略升,脂肪及蛋白质含量呈下降趋势,游离脂肪酸、非蛋白氮、总酸含量分别从发酵开始的0.15%、1.24%、0.11%上升到结束时的0.67%、2.68%、0.95%。发酵60d时瘦肉颜色从淡红转暗红,脂肪从淡黄变成乳白;肉表米粉层消失、肉表面湿润、有白色糊状物;呈较明显的特殊酸味;生肉气味消失。脂肪和蛋白质的降解,总糖和非蛋白氮的不断增加是酸肉酸鲜浓郁滋味形成的主要原因。
To investigate the flavor formulation and its influence factors during processing of sour meat. Method： The changing of taste quality was analyzed by single factor, orthogonal experiment and sensory analysis. Result： the best combination of total sugar and the free amino acid was A2B1C2. the component was salt 4.5% , rice flour 8% and fermented 60 days at 15℃. the best fermentation experiment showed that total soluble sugar and sodium chloride content increased slightly, free fatty acid, non-protein nitrogen and total acid content gradually increased from 0.15% , 1.24% ,0.11% at the beginning to 0.67% ,2.68% , 0.95% at the end of the fermentation. After fermented 60 days, lean meat will turn to dark red, the fat from light yellow turns creamy white. Surface flour layer was disappeared and the surface was very moisture, the white pasta appeared as well. The special sour odor was obvious and raw meat smell disappeared. Conclusion： The best combination for sour meat was to adding table salt 4.5% and the rice flour 8% , fermented for 60d under 15℃ . Primary causes of the flavor formulation was the degradation of Fat and protein and constant increasing of total sugar and non-protein nitrogen .
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第3期156-160,共5页
Food and Fermentation Industries
基金
重庆市教委基础研究资助项目(070203)
关键词
酸肉
滋味品质形成
影响因素
sour meat, the formation of taste compounds, influence factors
