摘要
为考察内源性脂肪酶对肉品风味的影响,本研究通过单因素和正交实验优化建立最佳作用条件,并结合感官评定和电子鼻检测酶处理前后肉品风味的变化。结果表明:当作用时间为40 min,加酶量为30%,作用温度为37℃时,感官评定分析肉品风味评分达到最高值;酶解后挥发性风味物质含量在硫化物、有机硫化物、芳香类及含乙醇类等成分含量变化明显;主成分分析法(PCA)和线性判别式分析法(LDA)进一步说明添加内源性脂肪酶在一定程度上有效地改善了肉品的香气。
In order to study the effect of endogenous lipase on the pork flavor,the optimum reaction condition was studied through single factor and orthogonal experiment.The electronic nose was used to detect the changes of pork flavor by different enzyme treatment.The results showed that when the time was 40 min,the amount of enzyme was 30%, temperature was 37℃, the pork flavor score reached the highest point by sensory analysis.The composition of sulfides, organic sulfides, aromatic and ethanol was increased significantly, meanwhile, Principal Component Analysis（PCA） and Linear Discriminant Analysis, LDA（LDA） analysis further illustrated that the flavor of pork was effectively improved after adding endogenous lipase in a certain extent.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第5期292-297,共6页
Science and Technology of Food Industry
基金
横向课题(LYHX2013015)资助
辽宁医学院校长基金项目资助(Y2011B10)
食品学院教学项目资助
2014年国家大学生创新课题(201410160033)资助
关键词
内源性脂肪酶
电子鼻
风味
猪肉
endogenous lipase
electronic nose
flavor
pork
