Study On Preparation Of Meat Flavoring By Soybean Protein Fermention-liquor Using Actinomucor Elegans

Meatlike flavor is a widely used food additives in processing meat food and convenience food. It has been studied that when heated mixture of cysteine and reducing sugar, meat flavor is not realistic and not perfect. However after adding animal and plant protein hydrolysate the problem was solved. Acid hydrolysis of proteins is limited in application because of chloropropanol produced in the process and the difficulty to control. Enzymatic hydrolysis is of high cost and a bitter taste. So fermentation for preparing plant protein hydrolysate was of low cost, good taste, without bitterness, and it’s important for the preparation of pure meat flavor.The study of soy protein using Actinomucor elegans includes fermentation conditions and determining degree of hydrolysis. Determine the best fermentation condition:substrate concentration 3%, pH6, inoculation quantity 1%, other conditions were that the culture temperature 28℃, speed 170 r/min in constant temperature oscillator incubator (inoculation concentration 1 x 107/mL), so we can obtain good flavor, without bitterness, yellowish color, high degree of hydrolysis(35.07%) plant protein hydrolysate.Taking soybean protein fermentation liquor as raw material, Maillard model reaction were studied with amino acid and reducing sugar, and the optimum conditions were determined:cysteine 6%, glucose 2%, xylose 1%, taurine 1%, methionine 1%, thiamine 0.5%, reaction time 60 min, reaction temperature 100℃, pH7. Under this condition it can be prepared of Maillard reaction products with meat flavor.The addition with different oxidation degree of fat provided a good taste and flavor. It’s studied of optimal fat oxidation conditions. Oxidation conditions of Pig fat were: temperature 130 ℃, reaction time 3 h, VE 1%; oxidation conditions of tallow were: temperature 140 ℃, reaction time 3 h, VE 1%; oxidation conditions of chicken fat were: temperature 120 ℃, reaction time 3 h, VE 1%. Addition the oxidation of fatty in this oxidation condition to the Maillard reaction model can produce pure, lasting fragrance characteristic meatlike flavor.It were identified and analysis using the method of SPME and GC-MS. It analysis and separated of a total of 32 kinds of volatile compounds in pork flavor, including alcohols 52.07%, pyrimidinel8.92%, furanl.86%, mercaptan sulfur compounds 8.26%, ketones0.84%. It analysis and separated of 39 volatile compounds on beef flavor, and furan, thiophene, mercaptan main meat volatile substances relative content of more than 38%. It analysis and separated of 23 volatile compounds were identified, including alcohol 14.20%, thiophene 4.28%, uran3.97%, alkane 2.84%, thiols34.41%, ketone 10.54%, pyrimidine 28.93%.