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| Effect of Exogenous Protease Enzymes on the Flavor of Guizhou Bacon |
| ZHU Jian-jun;WANG Xiao-yu;HU Ping;SONG Zhu-yu |
| 1. College of Life Sciences, Guizhou University, Guiyang 550025, China；
2. Guizhou Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550025, China |
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Abstract During the production process of Guizhou bacon, papain and neutral protease were added by injecting the
enzymes dissolved in brine solution into pork to facilitate proteolysis and thus the formation of flavor compounds. The
optimum conditions for enzymatic treatment of pork were determined as 0.001% papain, 0.001% neutral protease, 4% salt
and 48 h. After the treatment, the contents of non-protein nitrogen (NPN), amino nitrogen (AN) and volatile basic nitrogen
(TVBN) were increased and more free amino acids (FAA) were found in higher amounts compared with the control sample.
GC-MS analysis indicated that 65 volatile flavor compounds were identified in the treated sample compared to 55 in the nontreated
control. In addition, more volatile flavor compounds except hydrocarbons or carbonyl compounds were found in the
treated sample, which was richer in hydrocarbons, alcohols and phenols but less rich in esters.
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2013, Vol. 27 
