低值鱼蛋白酶解产物制备不同肉香型热反应物  

Study on Different Meat Flavor Synthesis by Maillard Reaction from Low-Valued Fish Hydrolysates

作　　者：赵谋明[1] 崔春[1] 刘珊[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510641

出　　处：《食品与生物技术学报》2006年第3期1-6,共6页Journal of Food Science and Biotechnology

基　　金：广东省科技计划项目(No.2003B21304)

摘　　要：以低值鱼蛋白酶解液为主要氨基酸来源,通过添加不同来源的动物水解蛋白制备不同肉香风味的美拉德反应物.研究表明：肉酶解液的添加对于肉香的形成具有非常重要的作用, 添加不同的肉酶解液能制备出不同肉香风味的调味料.用小杂鱼酶解液100 mL;肉酶解液10 mL;葡萄糖1.8 g;木糖0.4 g;半胱氨酸盐酸盐0.75 g;维生素B1 0.75 g;生姜汁2 g;调节pH值至6.5～7.0,120 ℃加热40 min能够形成逼真肉香,无鱼腥味的调味料.The effect of adding different animal meat hydrolysates to low-valued fish hydrolysates on meat flavor synthesis by maillard reaction was studied. The results showed that different animal meat hydrolysate was essential to different meat flavor. Heating the mixture of low-valued fish hydrolysates 100 mL, meat hydrolysates 10 mL, glucose 1.8 g, xylose 0. 4 g, cysteine 0. 75 g, vitamin B1 0. 75 g and ginger juice 2 g at pH 6.5, 120 ℃ for 40 min is optimal for sauce flavor synthesis in which meat smell is strengthened and fishy odor is reduced.

关 键 词：酶解 蛋白 肉香风味 

分 类 号：TS201.2[轻工技术与工程—食品科学]