期刊
FOOD CHEMISTRY
卷 84, 期 2, 页码 307-311出版社
ELSEVIER SCI LTD
DOI: 10.1016/S0308-8146(03)00242-5
关键词
cold-adapted protease; hydrolysate; refrigerated meat; free amino acid; taste
The cold-adapted protease produced by a deep-sea cold-adapted bacterium Pseudoaltermonas sp. SM9913 and the mesophilic protease produced by a mesophilic bacterium Bacillus sp. SM98011 were sprayed onto the surfaces of marine fish, pork and shrimp meat, respectively, and then stored at 0degreesC for 6 days. The amounts of free amino acids in the hydrolysates of samples were determined. The results showed that the samples treated with cold-adapted protease released more free amino acids than those treated with mesophilic protease at 0degreesC. The refrigerated meat samples treated with cold-adapted protease, released more taste amino acids and essential amino acids than those treated with mesophilic protease. Therefore, the cold-adapted protease had potential in improving the taste of refrigerated meat. (C) 2003 Elsevier Ltd. All rights reserved.
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