Abstract: In order to prepare flavor peptides, we hydrolyzed goose meat with neutral protease, alkaline protease, flavorzyme, and papain, respectively. We also compared and analyzed the degree of hydrolysis of the enzymatic hydrolysates, the content of oligopeptides, and taste characteristics of four enzymatic hydrolysates. Moreover, we detected free amino acids composition of four hydrolysates by using the amino acid automatic analyzer, and taste characteristics of free amino acids in various enzymatic hydrolysates with electronic tongue and sensory evaluation as well. The results showed that under this conditions of solid-liquid ratio (g/mL) of 1:3, at 45 ℃, with a pH value of 7 and enzyme amount of 1 200 U/g protein, incubation time of 6.5 h, the degree of hydrolysis of the enzymatic hydrolysates, we obtained the highest content of oligopeptides hydrolyzed by flavor enzyme, followed by neutral protease with which the degree of hydrolysis reached (up to）29.69% and the content of oligopeptides reached 0.18%. In addition, we found that the neutral protease hydrolysates had the best taste and the resulting hydrolysates had abundant free amino acids, especially glutamic acid and alanine had the highest taste intensity values, which were the umami and sweet amino acids, respectively. The overall taste of the hydrolysates was rich of umami taste, accompanied by sourness. Therefore, we identified neutral protease as the optimum protease to prepare goose meat flavor peptides.

Key words: goose, enzymatic hydrolysis, electronic tongue, amino acid, flavor peptides