鲍鱼蒸煮液美拉德反应制备海鲜调味基料工艺优化  

Optimization of Preparation of Seafood Flavor Condiment Base from Cooked Abalone Juice by Maillard Reaction

作　　者：吴靖娜[1,2] 靳艳芬[3] 陈晓婷[1] 潘南[1,2] 叶琳弘 刘智禹[1,2] WU Jingna JIN Yanfen CHEN Xiaoting PAN Nan YE Linhong LIU Zhiyu(Fisheries Research Institute of Fujian, National Research and Development Center for Marine Fish Processing （Xiamen）, Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Xiamen 361013, China Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Xiamen 361013, China College of Food and Biological Engineering, Jimei University, Xiamen 361021, China)

机构地区：[1]福建省水产研究所,国家海水鱼类加工技术研发分中心(厦门),福建省海洋生物增养殖与高值化利用重点实验室,福建厦门361013 [2]福建省海洋生物资源开发利用协同创新中心,福建厦门361013 [3]集美大学食品与生物工程学院,福建厦门361021

出　　处：《食品科学》2016年第22期69-76,共8页Food Science

基　　金：国家海洋公益性科研专项(201405016);福建省科技重大专项(2014NZ0001-1);厦门市海洋经济发展专项(14CZP041HJ15);福建省海洋高新产业发展专项;福建省海洋经济创新发展区域示范项目(2014FJPT01);厦门南方海洋研究中心项目(14PZY017NF17)

摘　　要：为研制新型的海鲜调味品基料,以鲍鱼蒸煮液为原料,加入木糖进行美拉德反应,对样品进行感官评定及p H值测定,同时辅以电子鼻分析美拉德产物的气味变化,研究不同木糖添加量、反应温度及反应时间对美拉德反应程度及产物的影响,确定鲍鱼蒸煮液美拉德反应的制备工艺。结果表明,不同反应条件对反应程度及产物气味组成均有影响,正交试验得出鲍鱼蒸煮液美拉德反应工艺的最优参数为木糖添加量10%、反应温度110℃、反应时间40 min,此条件下产物的p H值为4.73±0.08,A280 nm为0.37±0.02,A420 nm为0.27±0.02。In this study, cooked abalone juice was used to produce seafood flavor condiment base via Maillard reaction with xylose under heating conditions. Sensory evaluation and p H value of the reaction products were determined and odor changes were analyzed using electronic nose. Using orthogonal array design, the reaction conditions xylose concentration, temperature and time were optimized to be 10%, 110 ℃, and 40 min, respectively. Under the optimized conditions, the p H value of the Maillard reaction products was 4.73 ± 0.08, and absorbance values at 280 and 420 nm（A280 nm and A420 nm） were 0.37 ± 0.02, and 0.27 ± 0.02, respectively.

关 键 词：鲍鱼蒸煮液 美拉德反应 电子鼻 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]