酶解-美拉德反应制备金鲳鱼调味基料的工艺研究及风味分析  

Study on Preparation Process of Seasoning Basic Material of Trachinotus ovatus by Enzymatic Hydrolysis-Maillard Reaction and Flavor Analysis

作　　者：刘美娇 黎铸毅 陈秋翰 杨学博 徐颖怡 刘寿春 钟赛意 洪鹏志 朱春华 LIU Mei-jiao;LI Zhu-yi;CHEN Qiu-han;YANG Xue-bo;XU Ying-yi;LIU Shou-chun;ZHONG Sai-yi;HONG Peng-zhi;ZHU Chun-hua(Guangdong Provincial Engineering Technology Research Center of Aquatic Prepared Food Processing and Quality Control,Guangdong Provincial Engineering Technology Research Center of Seafood,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China;Southern Marine Science and Engineering GuangdongProvincial Laboratory(Zhanjiang),Zhanjiang 524025,China;College of Fisheries,Guangdong Ocean University,Zhanjiang 524088,China)

机构地区：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋食品工程技术研究中心,广东省水产预制食品加工与品质控制工程技术研究中心,广东湛江524088 [2]南方海洋科学与工程广东省实验室(湛江),广东湛江524025 [3]广东海洋大学水产学院,广东湛江524088

出　　处：《中国调味品》2024年第6期83-90,118,共9页China Condiment

基　　金：广东海洋大学科研启动项目(060302042311);广东省高等教育创新团队项目(2021KCXTD021);茂名市罗非鱼优势特色产业集群项目(22282109-1)。

摘　　要：以金鲳鱼加工副产物酶解液为原料,通过单因素实验和正交实验优化美拉德反应条件,结果表明,影响美拉德反应感官评分的各因素主次顺序为反应时间(C)>葡萄糖添加量(A)>硫胺素添加量(B),最适美拉德反应条件为葡萄糖添加量4%、硫胺素添加量0.4%、反应时间3 min。采用电子鼻和电子舌检测美拉德反应液,表明主要气味传感器WIW对硫化物敏感,口味传感器中的鲜味和咸味响应值显著上升(P<0.05)。酶解-美拉德反应液经真空冷冻浓缩后得到浅黄色、富有光泽、海鲜风味的粉状调味基料,其氨基酸总量为26.82 g/100 g,其中必需氨基酸占36.7%,鲜味氨基酸占24.5%,甜味氨基酸占29.3%,提升了调味基料的营养组成和风味成分;通过GC-MS分析调味基料粉,其主要挥发性成分为醇类、烃类、酮类、醛类等75种物质,具有醇香、果香和肉香等风味。该研究为今后其他鱼类加工副产物的综合利用提供了技术参考。With enzymatic hydrolysate of Trachinotus ovatus processing by-products as the raw material,Maillard reaction conditions are optimized by single factor experiment and orthogonal experiment.The results show that the factors affecting the sensory scores of Maillard reaction are ranked as reaction time(C)>glucose addition amount(A)>thiamine addition amount(B),and the optimal conditions of Maillard reaction are 4%glucose,0.4%thiamine,reaction time 3 min.Electronic nose and electronic tongue are used to detect Maillard reaction liquid,indicating that the main odor sensor WIW is sensitive to sulfides,and the umami and saltiness response values in the taste sensors increase significantly(P<0.05).The light yellow,shiny and seafood-flavored powdered seasoning basic material is obtained after the enzymatic hydrolysis-Maillard reaction liquid is concentrated by vacuum freezing.The total amount of amino acids is 26.82 g/100 g,among which,the essential amino acids account for 36.7%,the umami amino acids account for 24.5%,and the sweet amino acids account for 29.3%.The nutritional composition and flavor components of the seasoning basic material are improved.The seasoning basic material powder is analyzed by GC-MS.The results show that the main volatile components are 75 substances such as alcohols,hydrocarbons,ketones and aldehydes,and the seasoning basic material powder has mellow,fruity and meaty flavors.This study has provided technical references for the comprehensive utilization of other fish processing by-products in the future.

关 键 词：金鲳鱼加工副产物 美拉德反应 电子鼻 电子舌 GC-MS 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]