食品工业科技2018，Vol.39Issue(3)：259-264,6.DOI:10.13386/j.issn1002-0306.2018.03.049
金枪鱼碎肉酶解液对巴马香猪肉风味和滋味的作用
Effect of tuna meat lysis on the flavor and taste of parmesan pork
摘要
Abstract
The effects of Parmesan pork flavor and taste were studied by feeding tuna meat as an additive.The taste of Bamaxiang pork was determined by Electronic Nose and Gas chromatography-mass Spectrometry (GC-MS).The taste was determined by Electronic Tongue and High Performance Liquid Chromatography (HPLC).The results showed that could distinguish the difference of volatiles;The total relative content of Aldehydes in the experimental group was 65.63％ by the GC-MS,with 20.45 ％ higher than that of control group,so that the pork had a clear fragrance,fruity and fat incense;Compared with the control group,the mass fraction of amino acids and sweet amino acids were 38.39％ and 27.04％ by using the Electronic tongue and HPLC,respectively,were higher 5.76％ and 1.8％,and taste threshold higher 2.09 and 0.45,the bitterness amino acid was less 3.05％,Taste threshold gap is not obvious.In a conclusion,tuna meat lysis feeded Bama pig had a good effect on meat flavor and taste,and it could significantly increase the meat flavor and sweetness.关键词
金枪鱼碎肉酶解液/巴马香猪肉/风味和滋味/电子鼻和电子舌/气质和液相色谱Key words
tuna minced meat hydrolyzate/parmesan pork/flavor and taste/electronic nose and electronic tongue/temperament and liquid chromatography分类
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乙丛敏,苏秀榕,陈义芳,王求娟,袁剑,杨茗媛,申慧婷,耿灵鑫,王小凤,张凌芷,芦晨阳,周君,李晔..金枪鱼碎肉酶解液对巴马香猪肉风味和滋味的作用[J].食品工业科技,2018,39(3):259-264,6.基金项目
2014、2016年海洋经济创新发展区域示范项目 （）
宁波市科技局农业与社发重大科技项目(2010C10040) （2010C10040）
宁波市教育局重点学科资助项目. （）
