Effect of Flavourzyme on proteolysis, antioxidant capacity and sensory attributes of Chinese sausage
Effect of Flavourzyme on proteolysis, antioxidant capacity and sensory attributes of Chinese sausage
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DOI：
10.1016/j.meatsci.2014.04.001
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发表时间：
2014-09-01
期刊：
影响因子：
7.1
通讯作者：
Zhou, Guanghong
中科院分区：
文献类型：
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作者：
Feng, Li;Qiao, Yan;Zhou, Guanghong
研究了添加0(对照)4、8、12、16和20Lapu/kg生肉的Favourzyme对中式香肠蛋白水解率、抗氧化能力和感官品质的影响。结果表明，在中式香肠中添加Favourzyme加速了中式香肠中蛋白质的降解，主要表现为非蛋白氮的增加以及水溶和盐溶蛋白质中新蛋白条带的出现。添加Favourzyme后，质构参数显著降低，香气、口感和质地评分分别得到提高。8和12Lapu/kg香精酶剂量时感官品质最好。此外，添加风味酶提高了中式香肠的抗氧化能力，降低了水分活度和TBARS值。因此，适量添加风味酶是一种极具潜力的改善中式香肠食用品质和贮藏稳定性的新方法。(C)2013爱思唯尔有限公司。保留所有权利。
The objective of this study was to investigate the effect of Flavourzyme, at levels of 0 (control) 4, 8, 12, 16 and 20 LAPU/kg raw meat, on the proteolysis, antioxidant capacity and sensory attributes of Chinese sausage made at 50 degrees C for 48 h. Results showed that Flavourzyme addition in Chinese sausage accelerated protein degradation, which was reflected by the increase of non-protein nitrogen and appearance of new protein bands in both water-soluble and salt-soluble proteins. By adding Flavourzyme, texture profile analysis (TPA) parameters decreased significantly, and aroma, taste and texture scores were enhanced, respectively. The best sensory attributes were obtained at 8 and 12 LAPU/kg Flavourzyme dose. Besides, Flavourzyme addition enhanced antioxidant capacity, lowered water activity and TBARS values of Chinese sausage. Therefore, moderate Flavourzyme addition is a novel method with great potential to improve eating properties and storage stability of Chinese sausage. (C) 2013 Elsevier Ltd. All rights reserved.