摘要
以牛肉为主要原料,采用协同发酵法和酶解法制备牛肉呈味料,对比研究了两种方法制备牛肉呈味料各理化指标和感官评价结果。实验结果表明,协同发酵法的水解度、蛋白质回收率、总氮、氨基酸态氮、鲜味氨基酸、甜味氨基酸含量均高于酶解法。感官分析结果表明,协同发酵法制备的牛肉呈味料在酱香、肉香和鲜味方面显著优于酶解法(p<0.05)。与酶解法相比,协同发酵法能够进一步提高牛肉呈味料的质量,具有重要的商业应用价值。
The physiochemical indices and results of sensory evaluation of beef flavor potentiators prepared by synergism fermentation and enzymatic hydrolysis were compared using beef as major material. The results showed that the degree of hydrolysis,protein recovery and contents of total nitrogen,amino nitrogen,umami and sweet amino acids of fermentation product was higher than those of enzymolysis products. In addition,the results of sensory evaluation indicated that fermentation product possessed better aromas of sauce,meat and umami taste（p〈0.05）. Compared with enzymatic hydrolysis,synergism fermentation could improve the quality of beef flavor potentiator,and it was with important commercial application.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第8期196-200,共5页
Science and Technology of Food Industry
基金
江南大学2011年校自主科研计划项目(JUSRP111A26)
江南大学工业生物技术教育部重点实验室开放课题(KLIB-KF201108)
江苏高校优势学科建设工程资助项目
关键词
协同发酵
酶解
牛肉呈味料
理化指标
感官品评
synergism fermentation
enzymatic hydrolysis
beef flavor potentiator
physiochemical indices
sensory evaluation
