Study On The Preparation Of Pork Condiment From Hydrolyzed Pigskin

The research used pigskin as raw material, which firstly was treated by enzymes to made hydrolyzed animal protein (HAP). Then the HAP was used to prepare pig condiment through thermal reaction, mainly Maillard reaction, and the volatile components in which were analyzed. The process of Pork Condiment production was studied in detail.Firstly, the pigskin was hydrolyzed. According to Degree of Hydrolysis (DH), five different kinds of proteinase (Flavourzyme, Alcalase, Protamex, Neutrase and Papain) were studied. Their appropriate amount and time were obtained as following respectively: 10LAPU/g protein, 6h; 14500DU/g protein, 6h; 300U/g protein, 6h; 32AU/g protein, 4h; 900U/g protein, 2h. Also, the hydrolyzing ability of mixed enzymes was studied according to the reaction of single enzyme. The results showed that the mixture of Flavourzyme and Protamex was the most effective combination. The mixture of Flavourzyme and Protamex on hydrolysis of the pigskin was then studied further through response surface methodology (RSM). The optimum hydrolysis parameters were figured out as following: pH 5.85, temperature 48.37℃, enzyme dosage 2.61 %( dosage of Flavourzyme was the same as Protamex), substrate concentration 15%, reaction time 6h.The highest HD, 19.25% was obtained in this condition.Secondly, HAP was used as base material, amino acids and reducing sugar were added to produce Pork Condiment. The effects of the dosage of Xylose, glucose, L-cysteine hydrochloride and thiamin, pH value, temperature as well as reaction time on thermal reaction were studied by sensory-evaluating method and singer factor experiment. The optimal reaction parameters were figured out as following by orthogonal experiment:1% Xylose, 5% glucose, 4% L-cysteine hydrochloride, 0.4% thiamin, 2% glycine, 1% lard oil, pH value 6.5, temperature 105℃, reaction time 60min. The flavoring produced had the characteristic aroma of pork.Finally, the volatile components of the Pork Condimenting were extracted and analyzed by headspace-GC-MS.54 components were identified, the main chemical components are hydrocarbons 8.522%, alcohols 6.65%, aldehydes 11.805%, ketones 24.938%, carboxylic acids 0.251%, esters 1.4%, furans 16.957%, pyridines 0.252%, thiophene type 5.263%, thiazole type19.709%, pyrazine type 0.406, contributing to the flavor of the pork condiment.