| Summary: | 碩士 === 國立臺灣大學 === 動物科學技術學研究所 === 96 === The purpose of this study was focused on the flavor enhancing property of the hydrolysates and to develop a special flavor seasoning. There were two enzyme treatments, Flavourzyme-treatment (FT) and Alcalase-treatment (AT). The conditions for the hydrolysis of enzymes were pH 7.0, 50ºC for Flavourzyme and pH 8.5, 60ºC for Alcalase, and the enzyme concentrations were 1, 2, and 5% (w/w) respectively. The 8 hours FT and AT treated groups had 168 and 98 mg% of amino nitrogen respectively and the degrees of hydrolysis were 49.3 and 28.45% respectively. These two conditions were considered to be the optimal condition for hydrolysis.
The SDS-PAGE of the hydrolysates in FT and AT showed that proteins were peptides and other nitrogen-contained fragments, for which free amino acids were also analyzed. The amounts of total free amino acids were higher in FT. Aspartic acid and glutamic acid, which had sour and umami taste, were 121.51 and 233.49 mg/100g in FT and 33.31 and 87.23 mg/100g in AT, respectively. To improve the flavor, FT was treated with Alcalase to develop another treatment (FAT). Hydrolysates were spray-dried and freeze-dried in order to make commercial products, and their solubility index (WSI) and absorption index (WAI) were tested. AT showed the best WSI (92.4%) in freeze-dried group, and FAT had the highest WAI (4.23) in freeze-dried group. The Flovourzyme hydrolysate which were added 3% of glucose and heated for 90ºC, 90min, then with another addition of 0.7% of salt, 0.5% of IMP+GMP, organic acids, 0.05% monosodium glutamate. Sensory evaluation data showed that after modulation, the hydrolysates had scores close to the commercial product.
In conclusion, this study was conducted to make pork protein hydrolysates that can supply unique flavor in order to develop a seasoning with special taste. The FT hydrolysates after modulation had acceptable flavor. It could be further modified and used in instant food.
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