Effects of Enzyme Hydrolysis and Thermal Treatment on Bioactive Flavor Compounds in Pork-Based Flavoring Ingredients

摘要

Pork loin tissues were hydrolyzed by either one of two endopeptidases, alcalase or papain, under optimal condition of 60 °C, 60 min. The hydrolysates were subjected further to heat treatment at 90 °C, 30 min or 120 °C, 30 min. The resulting pork-based flavoring ingredients were subsequently evaluated for organoleptic properties using a descriptive panel. Sensory scores indicated that chicken aroma was the most predominant aroma attribute in all pork-based flavoring ingredients obtained from both enzyme digestion processes and temperature treatments. The chicken aroma attribute varied indiscriminately of enzyme type and thermal processing conditions. Flavor volatiles were obtained by GC-MS analysis to elucidate the unexpected development of intense chicken aroma note. Lipid-derived aldehydes, implicated in the development of this note, were affected by both temperature and enzyme treatments. Proposed chemical and biochemical mechanisms involved in the development of chicken flavor from pork-based flavoring ingredients are discussed.