猪骨酶解调味基料在预包装肉制品中的应用及风味提升研究

Application and Flavor Enhancement of Porcine Bone Enzymatic Hydrolysis Flavoring Base in Prepackaged Meat Products

摘要

猪骨酶解调味基料作为源自天然复合增味物质，近些年来在预包装肉制品领域受到了极为广泛关注。在本文当中，对猪骨酶解调味基料于香肠火腿以及调理肉等产品里应用方式展开了系统探讨，对配方优化与工艺匹配关键参数进行了分析，深入解析了谷氨酸与核苷酸协同实现增鲜以及美拉德反应生成肉香物质等风味提升机制，通过理化指标测定与感官评价这两方面双重验证，结果显示猪骨酶解调味基料能显著改善预包装肉制品鲜味强度和整体感官表现。

Abstract

As a natural compound flavor enhancer derived from enzymatic hydrolysis of pork bones, the enzymatic hydrolysis flavoring base has garnered significant attention in the prepackaged meat product industry in recent years. This study systematically explores its application in products such as sausages, ham, and processed meats, analyzes key parameters for formula optimization and process matching, and provides an in-depth understanding of flavor enhancement mechanisms including the synergistic effects of glutamic acid and nucleotides on umami enhancement, as well as the formation of meat-derived aromatic compounds through Maillard reactions. Through dual validation using physicochemical analysis and sensory evaluation, the results demonstrate that the enzymatic hydrolysis flavoring base significantly improves umami intensity and overall sensory performance in prepackaged meat products.

关键词

猪骨酶解调味基料 / 预包装肉制品 / 风味提升

Key words

porcine bone enzymatic hydrolysis seasoning base / prepackaged meat products / flavor enhancement

参考文献

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基金资助

晋中学院博士专项资金资助项目(JUD2023035)

山西省科技厅“山西省复合调味品技术创新中心”优秀平台建设项目(202504010941012)