摘要
对脂酶、酸性蛋白酶和风味蛋白酶缩短羊肉发酵香肠成熟期的效果进行研究。通过三因子二次通用旋转设计,确定3种酶的最优组合,并测定添加外源酶后发酵羊肉香肠成熟过程中理化指标和感官指标的变化情况。结果表明:3种酶的最优添加质量分数为脂酶0.0022%、酸性蛋白酶0.0011%和风味蛋白酶0.0027%;加酶组成熟到第14天时游离脂肪酸(FFA)的含量、非蛋白氮(NPN)的含量分别达到1.437%、0.647%,与对照组第35天的FFA含量1.382%、NPN含量0.634%无显著差异(P>0.05);而在整个发酵成熟过程中,加酶组和对照组的挥发性盐基氮(TVB-N)值和硫代巴比妥酸(TBA)值没有显著差异(P>0.05);加酶组成熟第21天时已与对照组成熟第35天的感官质量相似。说明外源酶的添加可以使羊肉发酵香肠的成熟期缩短40%。
The effects of lipase,acidic protease and flavor protease on shortening ripening period of fermented mutton sausage were investigated.The optimal combination of enzymes was determined by using three-factor quadratic rotational composite design.Physicochemical index and sensory index of fermented mutton sausage with added exogenous enzymes were measured.The optimal amounts of three enzymes were found to be：0.0022% lipase,0.0011% acidic protease and 0.0027% flavor protease.On the 14th day of ripening,the contents of free fatty acids and non-protein nitrogen in the protease-treated group was 1.437% and 0.647%,respectively,which had no significant difference with those of the control group on the 35th day（P 0.05）.Throughout the whole ripening period,TVB-N and thiobarbituric acid（TBA） exhibited no significant difference between the protease-treated group and the control group（P 0.05）.In addition,similar sensory quality was observed in the proteasetreated group on the 21st day and the control group on the 35th day.Therefore,addition of exogenous enzymes can reduce the required ripening period of fermented mutton sausage by 40%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第15期81-86,共6页
Food Science
基金
山西农业大学创新基金项目(2005005)
关键词
外源酶
羊肉发酵香肠
非蛋白氮
游离脂肪酸
exogenous enzyme
fermented mutton sausage
non-protein nitrogen（NPN）
free fatty acid（FFA）
