Shishibishio,a Japanese traditional seasoning,is made from fermented meat.The study aimed to evaluate the effect of neutrase 0.5 L alone or flavourzyme 500 L+neutrase 0.5 L on the acceleration of fermentation period a...Shishibishio,a Japanese traditional seasoning,is made from fermented meat.The study aimed to evaluate the effect of neutrase 0.5 L alone or flavourzyme 500 L+neutrase 0.5 L on the acceleration of fermentation period and the improvement of nutritional value and sensory acceptance of the final product.The fermentation mixtures(moromi)were prepared by mixing ground pork with salt at one of three concentrations(15%,20%or 25%),koji(rice fermented with Aspergillus oryzae)and pepper.To accelerate the fermentation of moromi,all treatments were added with neutrase at the begining,then adding with or without flavourzyme after one month.The results showed that neutrase or neutrase+flavourzyme mixture accelerated hydrolysis of meat protein during the fermentation of moromi.Yield,protein recovery,total nitrogen and free amino acid in shishibishio treated with enzymes were significantly greater(P<0.05)than that of control,especially at 15%salt.The treatment treated with neutrase+flavourzyme was significantly increased(P<0.05)in free amino acid as compared with treatment with neutrase alone,resulting a better sensory taste and smell,which was mostly accepted.Almost the shishibishio obtained after six fermentative months was acceptable seasonings having a good taste and no unpleasant smell.展开更多
The primary aim of this study was to investigate the changes in the quality and flavor profiles of adzuki bean paste hydrolyzed by Flavourzyme.The texture analyzer and gas chromatography-mass spectrometry were used to...The primary aim of this study was to investigate the changes in the quality and flavor profiles of adzuki bean paste hydrolyzed by Flavourzyme.The texture analyzer and gas chromatography-mass spectrometry were used to evaluate the texture,and volatile organic compounds of adzuki bean paste.At the same time,rheometer,highperformance liquid chromatography(HPLC),sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDSPAGE),and size-exclusion chromatography(SEC)were used to evaluate the changes of adzuki bean paste viscoelasticity,free amino acids and protein.The results demonstrated that the appropriate amount(0.3%,adzuki bean basis)of Flavourzyme enhanced the quality of bean paste,resulting in denser taste and reduced hardness by 51.94%(from 2097.30 g to 1007.79 g).Flavourzyme had an obvious hydrolysis effect on the protein of adzuki bean.The results of SDS-PAGE indicated that low molecular weight proteins increased significantly with higher amount of Flavourzyme addition,which is consistent with the conclusions of SEC(≤12 kDa,increased from 26.12%to 88.65%with 0.3%Flavourzyme).The hydrolysis of protein might contribute to the reduced viscoelasticity and softer texture of adzuki bean paste.Furthermore,the addition of Flavourzyme produced more small peptides and amino acids.It could promote the Maillard reaction during bean paste frying.Thus Maillard-reaction-derived volatile compounds(furfural,maltol,2-pentylfuran,etc.)were enhanced to improve the flavor of bean paste.The positive effects of appropriate amount of Flavourzyme on adzuki bean paste properties indicated the potential application of Flavourzyme on bean paste.展开更多
This study investigated the impact of protease pre-treatment of coconut kernels(CK)on the flavour modification of the resultant coconut oil(CO).The effects of four proteases(Alcalase,Flavourzyme,Neutrase and Protamex)...This study investigated the impact of protease pre-treatment of coconut kernels(CK)on the flavour modification of the resultant coconut oil(CO).The effects of four proteases(Alcalase,Flavourzyme,Neutrase and Protamex)pre-treatment on volatile modification of CO was screened and Flavourzyme was chosen for detailed investigation.Flavourzyme was found to release not only free amino acids but also simple sugars,increasing the contents of soluble sugars and free amino acids in CK by 1.5-and 1.3-fold,respectively,compared to the untreated control.The increments of these thermal reaction precursors accelerated the Maillard reaction and caramelisation during kernel roasting,resulting in the rise of volatile compounds in obtained CO by 2.1-,1.4-and 1.4-fold with light,medium and dark kernel roastings,respectively.Besides,volatile profiles of CO extracted from Flavourzyme treated CK differed significantly from those of the untreated control by having increments in furans and pyranones but decreases in furanones and pyrazines.Principal component analysis(PCA)revealed that flavour of CO from Flavourzyme treated CK upon roasting was highly correlated with furans and pyranones.Pre-treatment by Flavourzyme of CK prior to oil production is a potential strategy to modulate and enhance the flavour of obtained CO and hence to widen its application in food industry.展开更多
文摘Shishibishio,a Japanese traditional seasoning,is made from fermented meat.The study aimed to evaluate the effect of neutrase 0.5 L alone or flavourzyme 500 L+neutrase 0.5 L on the acceleration of fermentation period and the improvement of nutritional value and sensory acceptance of the final product.The fermentation mixtures(moromi)were prepared by mixing ground pork with salt at one of three concentrations(15%,20%or 25%),koji(rice fermented with Aspergillus oryzae)and pepper.To accelerate the fermentation of moromi,all treatments were added with neutrase at the begining,then adding with or without flavourzyme after one month.The results showed that neutrase or neutrase+flavourzyme mixture accelerated hydrolysis of meat protein during the fermentation of moromi.Yield,protein recovery,total nitrogen and free amino acid in shishibishio treated with enzymes were significantly greater(P<0.05)than that of control,especially at 15%salt.The treatment treated with neutrase+flavourzyme was significantly increased(P<0.05)in free amino acid as compared with treatment with neutrase alone,resulting a better sensory taste and smell,which was mostly accepted.Almost the shishibishio obtained after six fermentative months was acceptable seasonings having a good taste and no unpleasant smell.
基金The National Natural Science Foundation of China(No.32001617).
文摘The primary aim of this study was to investigate the changes in the quality and flavor profiles of adzuki bean paste hydrolyzed by Flavourzyme.The texture analyzer and gas chromatography-mass spectrometry were used to evaluate the texture,and volatile organic compounds of adzuki bean paste.At the same time,rheometer,highperformance liquid chromatography(HPLC),sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDSPAGE),and size-exclusion chromatography(SEC)were used to evaluate the changes of adzuki bean paste viscoelasticity,free amino acids and protein.The results demonstrated that the appropriate amount(0.3%,adzuki bean basis)of Flavourzyme enhanced the quality of bean paste,resulting in denser taste and reduced hardness by 51.94%(from 2097.30 g to 1007.79 g).Flavourzyme had an obvious hydrolysis effect on the protein of adzuki bean.The results of SDS-PAGE indicated that low molecular weight proteins increased significantly with higher amount of Flavourzyme addition,which is consistent with the conclusions of SEC(≤12 kDa,increased from 26.12%to 88.65%with 0.3%Flavourzyme).The hydrolysis of protein might contribute to the reduced viscoelasticity and softer texture of adzuki bean paste.Furthermore,the addition of Flavourzyme produced more small peptides and amino acids.It could promote the Maillard reaction during bean paste frying.Thus Maillard-reaction-derived volatile compounds(furfural,maltol,2-pentylfuran,etc.)were enhanced to improve the flavor of bean paste.The positive effects of appropriate amount of Flavourzyme on adzuki bean paste properties indicated the potential application of Flavourzyme on bean paste.
文摘This study investigated the impact of protease pre-treatment of coconut kernels(CK)on the flavour modification of the resultant coconut oil(CO).The effects of four proteases(Alcalase,Flavourzyme,Neutrase and Protamex)pre-treatment on volatile modification of CO was screened and Flavourzyme was chosen for detailed investigation.Flavourzyme was found to release not only free amino acids but also simple sugars,increasing the contents of soluble sugars and free amino acids in CK by 1.5-and 1.3-fold,respectively,compared to the untreated control.The increments of these thermal reaction precursors accelerated the Maillard reaction and caramelisation during kernel roasting,resulting in the rise of volatile compounds in obtained CO by 2.1-,1.4-and 1.4-fold with light,medium and dark kernel roastings,respectively.Besides,volatile profiles of CO extracted from Flavourzyme treated CK differed significantly from those of the untreated control by having increments in furans and pyranones but decreases in furanones and pyrazines.Principal component analysis(PCA)revealed that flavour of CO from Flavourzyme treated CK upon roasting was highly correlated with furans and pyranones.Pre-treatment by Flavourzyme of CK prior to oil production is a potential strategy to modulate and enhance the flavour of obtained CO and hence to widen its application in food industry.
