Effects of Flavourzymes on Protein Hydrolysis, Antioxidant Capacity and Sensory Quality of Guizhou Bacon

Evaluating the effect of flavourzymes on eating quality of Guizhou bacon would provide application reference for the modernization of traditional bacon. The hydrolysis degree of bacon protein and the antioxidant activity of hydrolyzed peptide liquid were analyzed by adding different doses(2×10⁵,4×10⁵ and 6×10⁵ U/kg raw meat)of flavourzymes. Results showed that the flavourzymes could promote the hydrolysis of bacon protein. With the increasing of the addition,the non-protein nitrogen content and protein hydrolysis degree of the bacon increased significantly(p<0.05). When the addition of flavourzymes reached 6×10⁵ U/kg,the non-protein nitrogen and protein hydrolysis degree of bacon increased to the maximum of 7.18 g/100 g and 23.70%,respectively. The flavor and taste characteristics of bacon with 2×10⁵ U/kg flavourzymes was no significant different from those of traditional bacon(p>0.05). When the flavourzymes was 4×10⁵ U/kg,significant difference was observed in the flavor and taste characteristics between flavor bacon and traditional Guizhou bacon(p<0.05). When the amount of flavourzymes was 6×10⁵ U/kg,the sensory quality was seriously affected by the soft overly(p<0.05). It was due to excessive protein hydrolysis of bacon protein. The suitable dosage of flavourzymes at high temperature rapid ripening was with the content of 2×10⁵ U/kg raw meat. And the protein hydrolysis degree and oxidation stability of the bacon were significantly higher than the traditional bacon(p<0.05). But there was no significant difference observed in sensory quality(p>0.05). Flavourzymes could effectively improve the oxidation stability of Guizhou bacon during fast mature,which might have important application value on the modernization transformation of traditional process.