食品科学 ›› 2012, Vol. 33 ›› Issue (16): 84-90.

• 工艺技术 • 上一篇    下一篇

双酶法猪脂氧化改善天然猪肉香精风味的应用

孙 佳1,王 超1,曹雁平1,2,*,王 蓓1,2   

  1. 1.北京工商大学食品学院 2.食品添加剂与配料北京市高校工程研究中心
  • 收稿日期:2012-04-02 修回日期:2012-07-13 出版日期:2012-08-25 发布日期:2012-09-07
  • 通讯作者: 曹雁平 E-mail:caoyp@th.btbu.edu.cn

Application of Pork Fat Oxidized by Dual Enzyme Method for Improving the Flavor of Natural Pork Essence

  • Received:2012-04-02 Revised:2012-07-13 Online:2012-08-25 Published:2012-09-07

摘要: 研究双酶法氧化猪脂在天然猪肉香精中的应用。首先以过氧化值为评价指标,单因素试验和正交试验确定的最佳酶解工艺条件为脂肪酶300μL、脂肪氧合酶400μL、pH8.88。感官评价表明,与使用空气氧化猪脂和未使用氧化猪脂制备的猪肉香精相比,酶法氧化猪脂制备的猪肉香精香味饱满,猪肉特征突出且脂香浓郁。用固相微萃取-气相色谱-质谱法分析比较3种猪脂制备的猪肉香精的挥发性组成,结果表明,3种猪肉香精主体风味成分一致,以2-乙酰呋喃、5-甲基-2-噻吩甲醛、3-甲基噻吩、2-戊基呋喃、2-硫代糠酯等风味成分为主,并且酶氧化猪脂香精含较高比例的2-甲基-呋喃、5-甲基-2-噻吩甲醛。

关键词: 脂肪酶, 脂肪氧合酶, 猪肉香精, 气相色谱-质谱法

Abstract: The application of pork fat oxidized by dual enzyme method for improving the flavor of natural pork essence was explored in this work. The optimal enzymatic reaction conditions for preparing oxidized pork fat, as determined using one-factor-at-a-time and orthogonal array design methods based on peroxide value (PV), were 300 μL of lipase, 400 μL of lipoxygenase and pH 8.88. Sensory evaluation revealed that pork essence based on oxidized pork fat obtained from enzymatic oxidation had a full aroma and outstanding characteristic flavor of porcine fat as compared with pork essences prepared from air-oxidized or non-oxidized pork fat. The results of solid phase microextraction coupled with gas chromatography-mass spectrometry (SPME/GC-MS) analysis indicated that these three pork essences had the same major flavor components, which included 1-(2-furanyl)-ethanone, 5-methyl-2-thiophenecarboxaldehyde, 3-methyl-thiophene, 2-pentyl-furan and 2-furfurylthiol. Moreover, pork essence based on enzymatically oxidized fat was richer in 2-methyl-furan and 5-methyl-2-thiophene formaldehyde.

Key words: lipase, lipoxygenase, pork flavor, gas chromatography-mass spectrometry (GC-MS)