Abstract:

Pork protein was hydrolyzed by animal proteolysis enzyme, and then the hydrolysate was used to prepare food flavor by means of Maillard reaction. The hydrolysis and Maillard reaction conditions were optimized by orthogonal test with degree of hydrolysis and sensory evaluation score as the indicators, respectively. The optimum initial pH value, temperature, enzyme dose, and duration for hydrolysis were 7.5, 60 ℃, 0.9%, and 3 h, and under these conditions, the degree of hydrolysis was 11.56%. Under optimized conditions for Maillard reaction (pH 8.5, pork protein hydrolysate amount 60%, 120 ℃, and reaction 40 min), the product obtained had the highest sensory evaluation score, and it was of full-bodied and harmonious meat flavor.

Key words: animal protein, hydrolyzing, Maillard reaction, flavor