Keywords

Animal Protein, Hydrolysis, Maillard Reaction, Flavor

Abstract

Pork is used as raw material to prepare meat flavor through Maillard reaction. The effects of initial pH value, temperature, protease addition amount and hydrolysis time on the preparation of hydrolyzed animal protein (HAP) were studied. The optimal hydrolysis process conditions obtained were: pH 7.5, temperature 60¡ãC, adding 0.9% enzyme, and hydrolysis for 3 hours. Under these conditions, the degree of protein hydrolysis reached 11.56%. Using this hydrolyzate as the substrate of Maillard reaction, the sensory analysis method was used to study the effects of pH value, reaction time, temperature and HAP addition amount on the preparation of edible flavors by Maillard reaction. The optimal process conditions obtained were: pH8.5, HAP The addition amount is 60%, the temperature is 120¡ãC, and the reaction is 40 minutes. Under this condition, the liquid produces a strong and harmonious meat flavor.

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Original research done by Jiang Shaotong, Zhao Yanyan, Chen Xiong

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