美味肽在速冻调理肉制品中的应用

摘要

The frozen prepared meatball was taken as an example. The umami, strong taste and bad flavor in frozen prepared meat products during storage were studied. Different proportions of monoso⁃dium glutamate, I+G and delicious peptide were used to explore the impact of different spices on the fla⁃vor of frozen prepared meatball. The results showed that the delicious peptide ( 0. 25%) and MSG (0. 6%) was the best scheme. It could not only significantly enhance umami and taste of meatballs and give the gravy sense, but also had strong stability and low temperature resistance. It could keep the flavor of meatballs and suppress bad smell within 42 days.%以速冻调理肉丸为例，对速冻调理肉制品在冷冻储存过程中的鲜味、厚味及不良风味进行研究。采用味精、I＋G和美味肽的不同配比方案，探究不同调味品对速冻调理肉丸风味的影响，结果表明：采用美味肽（0．25％）＋味精0．6（％）的方案三效果最佳，不仅能够显著增强肉丸的鲜味和厚味，赋予其肉汁感，而且稳定性强，耐低温，在42d以内能够很好的保持肉丸的风味，抑制不良气味的产生。