为提高贻贝加工过程中产生的副产物利用率,该文以贻贝蒸煮液为原料,经浓缩、酶解后进行美拉德反应,以期制备一种贻贝风味的调味基料.通过单因素试验结合Friedman排序检验法、吸光度测定和响应曲面结合模糊数学感官评价法,探究贻贝蒸煮酶解液美拉德反应最佳工艺条件,并采用GC-MS测定美拉德反应产物的挥发性风味成分.结果表明,贻贝蒸煮液美拉德反应的最佳条件为:还原糖添加量3％(质量分数)、反应温度115 ℃、反应时间2 h、反应初始pH 7.5.GC-MS分析结果显示,醛类、酮类是美拉德反应产物的主要风味物质,吡嗪类、呋喃类等物质丰富了风味层次,提高了美拉德反应产物的整体香气.该研究结果可为贻贝加工副产物高值化利用提供一定参考.
To prepare a mussel-like seasoning base,mussel cooking liquid was concentrated and enzymatically hydrolyzed,and then carried out by Maillard reaction in this study.The optimal conditions for the Maillard reaction were determined through a single-factor ex-periment combined with the Friedman ranking test,absorbance measurement,response surface optimization,and fuzzy mathematical sen-sory evaluation.Results showed that the optimal conditions for the Maillard reaction were 3％reducing sugar,a reaction temperature of 115 ℃,a reaction time of 2 h,and an initial pH of 7.5.Analysis of the volatile compounds in the Maillard reaction product by GC-MS showed that aldehydes and ketones were the main volatile flavor compounds,and pyrazines,furans,and other compounds enriched the overall aroma of the Maillard reaction products.The results in this work provide a reference for the high-value utilization of mussel pro-cessing by-products.
柯志刚;刘书来;相兴伟;吴涛;陈慧;周绪霞;金友定;戴央章;邓尚贵;周小敏;丁玉庭
浙江工业大学食品科学与工程学院,浙江杭州,310014||浙江省深蓝渔业资源高效开发利用重点实验室,浙江杭州,310014||国家远洋水产品加工技术研发分中心(杭州),浙江杭州,310014||海洋食品精深加工关键技术省部共建协同创新中心,大连工业大学,辽宁大连,116034浙江工业大学食品科学与工程学院,浙江杭州,310014||浙江省深蓝渔业资源高效开发利用重点实验室,浙江杭州,310014||国家远洋水产品加工技术研发分中心(杭州),浙江杭州,310014||海洋食品精深加工关键技术省部共建协同创新中心,大连工业大学,辽宁大连,116034||宁海县浙工大科学技术研究院,浙江宁波,315600嵊泗县景晟贻贝产业发展有限公司,浙江嵊泗,316000浙江海洋大学食品与药学学院,浙江舟山,316000浙江兴业集团有限公司,浙江舟山,316000
贻贝蒸煮液;美拉德反应;模糊数学;GC-MS
mussel cooking liquid;Maillard reaction;fuzzy mathematics;GC-MS
《食品与发酵工业》 2024 (001)
232-240 / 9
国家重点研发计划项目(2020YFD0900902);舟山科技项目(2023C61001)
10.13995/j.cnki.11-1802/ts.033572
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