低值鱼蛋白酶解产物对酱香型美拉德反应产物风味的影响  

The Effect of Different Low-valued Fish Hydrolysates on Sauce Flavor Synthesis by Maillard Reaction

作　　者：崔春[1] 赵谋明[1] 刘珊[1] 曾晓房[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：《现代食品科技》2006年第2期9-12,共4页Modern Food Science and Technology

基　　金：广东省科技计划项目(No.2003B21304)

摘　　要：本文研究了低值鱼蛋白的不同酶解产物对酱香型美拉德反应产物风味的影响。结果表明:低值鱼蛋白水解液与适当的葡萄糖、木糖和生姜汁等通过美拉德反应不仅可以制备理想的酱香型产物,而且还可完全去除水解液中的鱼腥味;酶解24h的酶解产物获得的美拉德反应产物酱香较浓、风味纯正;美拉德反应后游离氨基酸的损失为9.93%,其中含硫氨基酸半胱氨酸的损失率达75.03%,碱性氨基酸损失率较大,如组氨酸为12.19%,赖氨酸为11.85%,而呈鲜味的天冬氨酸和谷氨酸损失相对比较小;气-质联用色谱仪分析鉴定结果表明,产物中含20种与酱香风味相关的化合物,其中主要由脂肪酸类(特别是乙酸)和少量含氮杂环物质构成的。The effect of different low-valued fish hydrolysates on sauce flavor synthesis by maillard reaction was studied. Results showed the fishy smell can be removed and sauce flavor can be obtained through Maillard reaction of hydrolysates, glucose, xylose and ginger juice. 24 h of enzymatic hydrolyzing was optimal for sauce flavor synthesis in which sauce smell and delicious taste are all strengthened, and bitter taste is reduced. It was seen that total free amino acids lose 9.93% during maillard reaction, in which Met lose 75.03%, His lose 12,19% and Lys lose 11.85%. GC-MS analysis identified 20 components related to sauce flavor, of which acetic acid and a few heterocyclic compounds are important meat-flavor components.

关 键 词：酶解 蛋白 酱香风味 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]