Effect of Flavourzyme on proteolysis, antioxidant activity and sensory qualities of Cantonese bacon

Abstract

The aim of this study was to investigate the influence of Flavourzyme on protein degradation, antioxidant activity and sensory qualities of Cantonese bacon made at 60°C for 28h. Flavourzyme was used at doses of 8, 16, 24, 32 and 40LAUP/kg of raw meat. Results indicated that Flavourzyme addition in Cantonese bacon promoted proteolysis, which was reflected by the increase of various free amino acids and SDS-PAGE-detected changes in the myogen and myofibrillar proteins. Sensory qualities were improved while TPA (texture profile analysis) was decreased significantly (P<0.05). The best sensory scores were obtained at between 24 and 32LAPU/kg. Besides, Flavourzyme addition improved antioxidant activity, and decreased water activity and protein carbonyl content of Cantonese bacon. This study indicated that the addition of Flavourzyme improved eating attributes and storage stability of Cantonese bacon.

Keywords: Antioxidant activity; Cantonese bacon; Flavourzyme; Proteolysis; Sensory qualities; Texture.