贻贝蒸煮液美拉德反应制备海鲜调味基料工艺研究及其挥发性风味分析  

Study on preparation of seafood-like seasoning base by Maillard reaction from mussel cooking liquid and analysis of volatile flavor compounds

作　　者：柯志刚 吴涛[1,2,3,4] 陈慧 周绪霞[1,2,3,4] 金友定 戴央章[5] 邓尚贵 周小敏 丁玉庭 刘书来 相兴伟 KE Zhigang;WU Tao;CHEN Hui;ZHOU Xuxia;JIN Youding;DAI Yangzhang;DENG Shanggui;ZHOU Xiaomin;DING Yuting;LIU Shulai;XIANG Xingwei(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China;Key Laboratory of Marine Fishery Resources Exploitment&Utilization of Zhejiang Province,Hangzhou 310014,China;National R&D Branch Center for Pelagic Aquatic Products Processing(Hangzhou),Hangzhou 310014,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China;Shengsi County Jingsheng Mussel Industry Development Co.Ltd.,Shengsi 316000,China;College of Food Science and Pharmacy,Zhejiang Ocean University,Zhoushan 316000,China;Zhejiang Xingye Industrial Group Co.Ltd.,Zhoushan 316000,China;Ninghai ZJUT Academy of Science Technology,Ningbo 315600,China)

机构地区：[1]浙江工业大学食品科学与工程学院,浙江杭州310014 [2]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 [3]国家远洋水产品加工技术研发分中心(杭州),浙江杭州310014 [4]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 [5]嵊泗县景晟贻贝产业发展有限公司,浙江嵊泗316000 [6]浙江海洋大学食品与药学学院,浙江舟山316000 [7]浙江兴业集团有限公司,浙江舟山316000 [8]宁海县浙工大科学技术研究院,浙江宁波315600

出　　处：《食品与发酵工业》2024年第1期232-240,共9页Food and Fermentation Industries

基　　金：国家重点研发计划项目(2020YFD0900902);舟山科技项目(2023C61001)。

摘　　要：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 experiment combined with the Friedman ranking test,absorbance measurement,response surface optimization,and fuzzy mathematical sensory 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 processing by-products.

关 键 词：贻贝蒸煮液 美拉德反应 模糊数学 GC-MS 

分 类 号：TS264[轻工技术与工程—发酵工程] TS254.9[轻工技术与工程—食品科学与工程]