【作者】 王三丽；

【导师】 张国农； 郇延军；

【作者基本信息】 江南大学 ， 食品科学， 2008， 硕士

【摘要】 本课题是江苏省自然基金项目“传统肉制品风味形成机理与质量控制研究”(No.BK20005213)中的一部分,目的是在保持金华火腿风味特征的基础上,降低食盐含量,缩短生产周期,降低生产成本,通过添加外源酶调控的技术开发出新型的火腿风味调味料。主要的研究内容和结果如下:首先,通过添加外源复合蛋白酶和中性脂肪酶,快速生成滋味成分和香味前提物。经单因素和响应曲面优化试验,得出最佳酶解工艺条件:添加食盐6%,亚硝酸钠0.15g/kg,4℃腌制30h,然后添加复合蛋白酶5375u,中性脂肪酶621u,43.40℃水解4h。得到的酶解液中氨基态氮为2.40%,游离脂肪酸为2.50%,以棕榈酸、油酸、硬脂酸和亚油酸为主,其释放速率为硬脂酸>棕榈酸>亚油酸>油酸。后期的加工过程中,油酸和亚油酸发生氧化降解,分别从水解后的1.64%、0.83%,下降到氧化后的1.22%、0.60%;而饱和脂肪酸含量几乎不变。经感官评定酶解液滋味较佳,香味较淡。其次,研究了脂肪的不同水解程度在相同氧化条件下和不同氧化时间里的理化指标和风味变化,得出:不同水解程度的酶解液,在相同的氧化时间里,游离脂肪酸和氨基态氮数值越大,TBA值与羰基值并非总是最大;pH值相差较小;水分含量无法比较;随着游离脂肪酸和氨基态氮的增加,风味评分增加,但当游离脂肪酸超过1.17%,氨基态氮超过2.89%,风味评分下降。随氧化时间的延长,TBA值与羰基值总体呈上升趋势;pH值先降低,后又有所增加;而水分含量呈现无规律的变化;游离脂肪酸在0.95%~1.02%,氨基态氮在2.07%~2.30%氧化8~12d,风味评分较高;而游离脂肪酸在1.17%~1.22%,氨基态氮在2.63~2.89%氧化8d,风味评分较高。接着,研究了脂肪氧化程度与风味的关系,经单因素和响应曲面优化试验,得出最佳发酵工艺条件:添加大豆脂肪氧合酶30u,34℃,氧化8d,得到的风味较好;不添加大豆脂肪氧合酶,34℃,氧化8d,得到的风味较好。火腿风味料生产过程中蛋白质和脂肪都发生了降解,分别从原料肉中的56.05%,15.58%,到氧化后的38.12%,7.68%,降解了17.93%,9.24%。外源蛋白酶和脂肪酶促进蛋白质和脂肪降解,生成氨基态氮3.27%和游离脂肪酸5.69%;氧化阶段,氨基态氮继续上升到3.76%,上升幅度为0.49%;而游离脂肪酸减少到4.55%,下降幅度为1.13%。酸价、羰基值、挥发性盐基氮一直呈上升趋势,最终分别达到8.35mg/g、1.27meq/kg、49mg/100g。过氧化值、TBA和微生物有升有降,最终达到2.51mep/kg、0.08mg/100g样品、2.90×104个。水分含量和pH值则一直呈下降趋势,最终达到53.10%﹑ 5.44。最后,分析了火腿风味调味料的风味组分,同时结合感官评定与原金华火腿进行比较,得出火腿风味料风味强度比金华火腿稍弱,其整体可接受性较好。整体的风味轮廓的分析,客观上证明火腿风味料与原金华火腿的风味一致。风味组分分析,火腿风味料具备金华火腿大部分的风味物质种类和特征风味组分,且在含量上两者具有很好的一致性。更多还原

【Abstract】 This study is a part of the item entitles“Study principium and quality of flavor of traditional meat”. The aim is to keep Jinhua ham’s special and character flavor, while to reduce salt content, producing cycle, and reduce producing cost. The new type ham flavoring is produced by addition exogenous enzyme. The main content and results are as follows.The effects of exogenous proteases and lipases on flavor of Jinhua ham flavoring were studied. Tastes component and precursors were quickly produced by addition exogenous proteases and lipases. Optimum conditions were 6% of salt content, 0.15g/kg of nitrite content, cured 30h at the temperature of 4, the dose of neutral lipase 621u and neutral proteases 5375u, hydrolysable time 4 hours at the temperature of 43.40 by single factor experiment and surface response analysis. There were free fatty acids 2.50% and amic nitrogen 2.40% of the hydrolysable solution in the optimum condition. The main free fatty acids from fresh meat to the end of hydrolyzation were palmitic, oleic, stearic, linoleic, their content incessantly accumulated; The rate of break outing from lipids was stearic> palmitic> linoleic> oleic during the whole processing; oleic and linoleic were oxidation during the end of processing, their content changed from 1.64%,0.83% to 1.22%,0.60%. Saturated fatty acid content didn’t change. Taste was good and aroma was weak in the the hydrolysable solution by sensory evaluation.Study on changes of physico-chemical characters and flavor of the same oxidation condition for different hydrolysates in order to find relation between hydrolyzation and oxidation and acceptive degree. The results showed TBA value and carbonyl value were always most and lied on proportion of different pro-flavor for different hydrolysates in the oxidation time. However TBA value and carbonyl value showed raise trend during oxidation process. pH value firstly descended and raised, and showed ruleless change for different hydrolysates in the oxidation time. Difference of pH value was small and water content showed ruleless change in the oxidation time. Hydrolysate of FFA 0.95%~1.02% and AJTD 2.07%~2.30% oxygenated 8~12 days. Hydrolysate of FFA 1.17 %~1.22% and AJTD 2.63%~2.89% oxygenated 8 days. Flavor assessed raise with FFA and AJTD increased in the oxidation time. Flavor assessed descended with FFA and AJTD exceeding 1.17%, 2.89%.Relation between oxidation and flavor was studied for the taste and aroma by single factor experiment and surface response analysis. The optimum conditions were: soybean lipoxygenase 30u, reaction temperature 34℃, oxidation times 8 days; or no soybean lipoxygenase, reaction temperature 34℃, oxidation times 8 days. Flavoring was better.Changes in the optimum conditions were studied. Protein and lipase were brook down, and their content changed from 56.05%, 15.58% to 38.12%, and 7.68%. The effects of addition of protease and lipase on proteolysis, lipolysis were 3.27% amido-nitrogen and 5.69% FFA. Amido-nitrogen went up to 3.76% and FFA declined to 4.55% during oxidation times. Chance range was 0.49% and 1.13%. The acid value (AV), carbonyl value volatile electropositive nitrogen rised, their content got to 8.35mg/g、1.27meq/kg and 49mg/100g. POV, TBA value and microbe went up and down, their content got to 2.51mep/kg、0.08mg/100g and 2.9×104个. Water content and pH went down to 53.10% and 5.44.Ham flavoring were compare to Jinhua ham by analyzing flavor composition of ham flavoring by GC-MS and sensory evaluation. The results showed accepting of Ham flavoring is good but aroma is weak. The GC-MS flavor profile analysis objectively proved that the Ham flavoring flavor profile was consistent with that of raw ham. There were mostly flavor and unique flavor of Jinhua ham, and the content was consistent with that of raw ham in the ham flavor.更多还原