Preparation of Old Goose Seasoning by Optimized Combined Enzymes
Meat flavorings are highly favored,but their development is limited due to the lack of characteristic meat flavor.Selecting goose bones and meat as raw materials,employed degree of hydrolysis(DH)and trichloroacetic acid soluble nitrogen content(TCA-SN)indices as reference standards to screen for flavor protease,alkaline protease,and neutral protease.Then,single factor and orthogonal experiments were conducted on the optimal flavor protease,and the optimal enzymatic hydrolysis conditions were found through single enzyme hydrolysis and composite enzyme hydrolysis.Sensory evaluation was conducted on the enzymatic hydrolysate after Maillard heat reaction to obtain high-quality seasoning for old geese.The results showed that based on DH and TCA-SN indices,the combination of flavor protease and alkaline protease yielded the best results.The optimal conditions for the hydrolysis of goose bone and meat mixture with flavor protease were as follows:hydrolysis temperature of 55 ℃,pH 8.0,enzyme/substrate ratio of 4.0％,and hydrolysis time of 4 hours;The optimal conditions for the flavor of the seasoning were selected through sensory evaluation as follows:Maillard reaction temperature of 120 ℃,reaction time of 20 minutes,addition of 5 g hydrolyzed animal protein,4 g glucose,1 g xylose,0.75 g vitamin B1,0.5 g salt,0.025 g five spice powder,and 0.1 g ginger powder.The seasoning for old goose prepared with enzymatic hydrolysis and thermal reaction technology exhibited high quality and flavor,providing a reference for the comprehensive utilization of by-products in goose meat processing.
goose bones and meatenzymatic hydrolysisMaillard reactiongoose seasonings
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