Preparation And Flavor Analysis Of Jinhua Ham Natural Flavor

Jinhua ham is famous all over the world,but when sale in the market,the shape of the ham is very strict to the requirement,in the process of production a large amount of leftover material were wasted.For the lack of deep process technology,manufacturers often sell these segmentation edge material with extely low price,which made great waste of resources.In this paper,jinhua ham leftover meat and bone were took as materials,jinhua ham leftover meat enzymatic solution and bone enzymatic solution were prepared as the essence base material.On the basis of the base material,sugar and amino acids were added to prepare natural flavor,meanwhile,the exploitation and application of natural flavor were researched.(1)Taking jinhua ham meat as the research object,on the basis of solid content,degree of hydrolysis and sensory evaluation,the enzymatic hydrolysis conditions of jinhua ham corner meat were optimized.Through single factor test and response surface analysis of three-factor and three-level test,the addition amount of papain was 0.5%,the enzymatic hydrolysis time was 3h,and the water-feed ratio was 1.5:1.On the basis of the enzyme solution,combining with the flash type high speed extraction for further efficient extraction processing,through the results of the sensory properties and flavor substances in the release,the result showed that using the preparation of basic material contains the characteristics of the jinhua ham flavor taste substance in more obvious jinhua ham flavor,which indicated that its organic acid,free amino acid and flavor peptide content is higher,while the sugar and sugar alcohol content is less than using separate direct digestion treatment method.On this basis,the jinhua ham maillard reaction were taked to natural flavor preparation,according to sensory evaluation,the reaction process was optimized,and the optimal reaction flavor ingredients and reaction process is: 92.46% jinhua ham enzymolysis liquid,3.17% glucose,0.45% xylose,0.45% glycine,0.45% alanine,0.45% cysteine,0.45% vitamin B1,0.98% yeast extract,0.45% pepper,0.67% furan ketone;while the reaction temperature was 120 ? and the reaction time was 1h.The flavor smelled with full meat odour,and characteristic smoky taste of jinhua ham.(2)Taking jinhua ham bone as the research object,the effects of different extraction methods on the release of flavoring substances of jinhua ham bone essence base were firstly studied.Sensory evaluation and the determination of soluble sugar,organic acid,5 '-nucleotide and free amino acid were used to analyze the differences of samples among different treatment groups.Meanwhile,the correlation between sensory and flavoring substances of extracts was analyzed by partial least square regression(PLSR).The sensory evaluation showed that the samples cooked with high pressure had the highest taste of umami,saltiness and acceptability,and the best comprehensive score of synergistic taste.The analysis of flavoring substances showed that the content of all flavoring substances in the original solution was the lowest,and the soluble sugar in the samples treated with high-pressure complex enzymatic hydrolysis was the highest,reaching 132.68 mg ·100-1g.The organic acid content increased significantly after enzymatic hydrolysis(P<0.05),reaching 3733.32 mg ·100-1g;After different treatments,the 5 '-nucleotide content showed a significant increase(P<0.05),the samples with the highest total content were those treated by high-pressure cooking,with the content as high as 1.24 mg ·100-1g,which was 2.38?12.4 times increased significantly(P<0.05),the highest content was found in the samples treated by high-pressure cooking,with the total amount of 642.44 mg ·100-1g.The correlation analysis of sensory properties and odor components of samples was carried out by partial least squares regression method,and it was found that there were significant different among whole samples(P<0.05),the distribution of flavoring substances released by different treatment methods was significantly different,and the samples cooked with high pressure had significant correlation with saltiness and umami(P<0.05);The samples treated by enzymatic hydrolysis were strongly correlated with sour and sweet taste.On this basis,jinhua ham natural flavor was prepared,solvent assisted flavor evaporation(SAFE)combined with gas chromatography-mass spectrometry(gc-ms)and gas chromatography-olfato technology were used to identify the main aroma components in jinhua ham flavor,sensory evaluation was assisted to select the best ham flavor.The sensory results showed that the maillard samples treated with papain had the highest scores in the four attributes of meat flavor,smoky taste,aroma intensity and fidelity,while the Lipase and papain compound protease had the highest scores in the salty sense,which indicate that the compound protease treatment method of lipase and papain could not make the better release of taste.The compounds with higher FD factor were 2,4-tert-butyl phenol,4-methyl-5-thiazole ethanol and 2,3,5-trimethylpyrazine.There were 28 compounds with OAV more than 1 in maillard samples treated with papain,including 4-hexanol,1-octene-3-ol,benzyl alcohol,4-heptanol,phenyl alcohol,acetone,3-hydroxy-2-butanone,hydroxyacetone,caproic acid,octanoic acid,n-hexadecanoic acid,butylactone and pegasolone.(3)The separation and purification of flavoring peptide were studied.The conditions for the crude extraction of flavoring peptide from jinhua ham were optimized by single factor test,and the final results showed that the optimal enzymatic hydrolysis conditions were as follows: the ratio of feed to liquid was 1:5,the amount of enzyme was 1.5%,and the reaction time of enzymatic hydrolysis was 3h.The flavoring peptides were isolated and purified from jinhua ham by ultrafiltration,gel filtration chromatography and reversed-phase high performance liquid chromatography.The sensory results showed that the ultrafiltration membranes with 1000 Da and 3000 Da molecular weight could effectively enrich the peptides in jinhua ham.F1 seperated by the gel filtration chromatography was separated and identified by high performance liquid chromatography,and it was found that there was obvious absorption and peptide bond under the detection of 214 nm.