食品工业科技2025，Vol.46Issue(6)：102-108,7.DOI:10.13386/j.issn1002-0306.2024040070
干腌牛肉加工过程中蛋白质水解对滋味形成的作用
Effects of the Protein Hydrolysis on Taste Formation of Dry-cured Beef during Processing
摘要
Abstract
To investigate the effects of protein hydrolysis on the taste of dry-cured beef(DB)during processing,focusing on five distinct processing phases,the analysis encompassed the assessment of protein hydrolysis index,sensory evaluation,as well as free amino acid and nucleotide contents,along with the taste active value and equivalent umami concentrations(EUC),were utilized to comprehensively evaluate the taste compounds present in DB.Results showed that the total nitrogen level initially declined and subsequently increased as processing progressed,and the levels of non-protein nitrogen(NPN)and proteolysis index(PI)demonstrated a progressively increasing trend(P＜0.05).In terms of sensory attributes,umami and saltiness received the highest scores,while sweetness,bitterness,and sourness were relatively less pronounced.The content free amino acids and nucleotides,as well as the taste characteristics of flavor substances in DB revealed significant differences(P＜0.05),and key umami substances identified were glutamic acid,aspartic acid,5'-inosinic acid(5'-IMP),and 5'-guanosine monophosphate(5'-GMP).The EUC value increased significantly(P＜0.05),reaching 10.5 g MSG/100 g at the mature stage.Correlation analysis revealed that the continuous protein hydrolysis positively influenced the development of the DB characteristic taste during processing.In essence,umami stands out as the defining taste characteristic,with glutamic acid,aspartic acid,5'-IMP,and 5'-GMP playing pivotal roles.This study offers valuable insights for enhancing the technology of dry-cured beef production and accelerating the industrialization of such meat products.关键词
干腌牛肉/蛋白质水解/感官评定/滋味活性值/等鲜浓度Key words
dry-cured beef/protein hydrolysis/sensory evaluation/taste activity value/equivalent umami concentration分类
轻工纺织引用本文复制引用
伏慧慧,文红梅,傅炜,靳嘉欣,李晴晴,王庆玲..干腌牛肉加工过程中蛋白质水解对滋味形成的作用[J].食品工业科技,2025,46(6):102-108,7.基金项目
国家自然科学基金(32360604) （32360604）
新疆维吾尔自治区科学技术协会科普项目(ZDKPXM038). （ZDKPXM038）
