Research On The Enzymatic Method In Improving Pig Hemoglobin Emulsification And Application Of The Hydrolysates In Sausage

The purpose of this paper is to study the role of sausage adding the hydrolyzatein improving the oil retention capacity, water retention and reducing the cooking lossusing the porcine hemoglobin as raw material and the emulsification in hydrolysatesas the indicator.After studying the influence of flavourzyme (F8250), papain (P8150),alkaline protease (2709), neutral protease (T8150) and trypsin digestion (Z803) onhemoglobin emulsifying properties, flavourzyme (F8250) and papain (P8150) wereselected for further study.In this study, the optimum hydrolysis reaction condition inhydrolyzing the porcine hemoglobin by the flavourzyme and papain was explored,and there was a preliminary study on the application of hydrolyse in sausage. Theresults have a great significance in improving the utilization efficiency of pig blood,improving the economic efficiency of enterprises and enhancing the protection of theenvironment.The main studies were as follows:There was a certain relationship between the emulsification of hydrolysates andcatalytic condition during the flavor protease and papain hydrolyzing porcinehemoglobin, and the optimum enzymolysis condition when the hydrolysates had thebest emulsification could be gotten by optimal experiment.(1) The optimum enzymolysis condition when the hydrolysates of flavourzymehad the best emulsifying activity:The hydrolysis time, temperature, enzyme dosage,enzyme solution pH and the substrate concentration were5.2h,50.5℃,3972U/g，natural pH(~7.2) and10.04%respectively.(2) The enzymolysis condition when the hydrolysates of flavourzym had the bestemulsion stability: The hydrolysis time, temperature, enzyme dosage, enzymesolution pH and the substrate concentration were42min,49.5℃,3640U/g，natural pH(~7.2) and10.04%respectively.(3) The optimum enzymolysis condition when the hydrolysates of papain had thebest emulsifying activity:The hydrolysis time, temperature, enzyme dosage, enzymesolution pH and the substrate concentration were5h,59.5℃,5012U/g, naturalpH(~7.2) and10.04%respectively.(4) The optimum enzymolysis condition when the hydrolysates of papain had the bestemulsifying stability:The hydrolysis time, temperature, enzyme dosage, enzymesolution pH and the substrate concentration were56min,61℃,3400U/g, naturalpH(~7.2) and10.04%respectively.(5) The addition of the hydrolysates of flavourzym and papain with highemulsifying activity could reduce the cooking loss of sausage; And the hydrolysateswith high emulsifying stability could reduce the total pressure of sausage out of thejuice loss. The addition of the hydrolysates of flavourzym and papain with highemulsifying activity and high emulsifying stability,60%vs.40%(dry weight was0.6%of sausage meat weight), respectively could reduce the cooking loss of sausageand increase its quality.