摘要
目的:探讨不同加热方法(微波、高压、热空气流、水蒸气)下牛肉酶解蛋白与葡萄糖之间的反应活性。方法:以精制新鲜牛肉为基料,采用分子质量分布分析法和感官品评分析法。结果:在不同加热方法处理中,牛肉酶解蛋白类物质活性发生变化的方式不同,主要是降解作用、分解作用和聚合作用,而Maillard反应作用方式不太显著,体现牛肉风味物质分布于1000～4999D区间,主要集中于3000～4999D之间,结论:在3000～4999D这个区间的牛肉风味物质烤香不明显,主要体现良好的牛肉本味和浓厚的口感。
Objective： To investigate the effect of different heating methods（microwave,high pressure,the flow of hot air,water vapor） on reactivity between beef enzymatic protein and glucose.Methods： refined fresh beef as the base material,the molecular weight distribution analysis and sensory evaluation analysis were applied.Results： the activities of beef enzymatic protein changed in various ways among different treatment of heating methods,mainly including degradation,decomposition and polymerization reactions.But the Maillard reaction was not significant.The beef flavor substances were distributed between 1000 D and 4999 D,mainly in the range of 3000—4999 D.Conclusion： The beef flavor substances in the range of 3000—4999D were not significant in the roasted flavor,but showed good beef flavor and strong taste.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第9期33-36,共4页
Food Science
基金
"十二五"国家科技支撑计划项目(2011BAD23B01)
