【摘要】 南京板鸭加工过程中小肽和游离氨基酸的变化对其特殊风味的形成具有重要意义。本文以不同加工阶段南京板鸭的腿肌为研究对象,探索了加工过程中小肽和游离氨基酸的变化规律。结果表明:在传统工艺条件下,蛋白质发生不同程度的降解,并随着加工工艺的进行蛋白分解量增多,小肽总量和氨基酸总量呈正相关(R2=0.86)。更多还原

【Abstract】 During processing of Nanjing cured-dry duck, the changes of peptides and free-amino acid(FAA) have an importanteffects on its unique flavour. Cured-dry duck samples of different processing phases were used to study the changes of peptidesand free-amino acids by HPLC in this paper. The results showed that the level and amount of proteolysis increased with theprocessing time by traditional technology, while the amount of peptides was positively correlated with FAA contents(R2=0.86).更多还原