Position: Home > Articles > Optimization of Preparation of Seafood Flavor Essence from Mussel Hydrolysate by Response Surface Methodology
FOOD SCIENCE
2013,34
(6)
83-87
响应曲面法优化紫贻贝酶解液制备海鲜风味基料
作 者：
陈海华;吕振磊;王雨生
单 位：
青岛农业大学食品科学与工程学院
关键词：
紫贻贝酶解液;Maillard反应;海鲜风味基料;挥发性成分
摘 要：
以紫贻贝酶解液为原料,采用感官评价和GC-MS分析的方法研究Maillard反应制备海鲜风味基料的最佳工艺条件及产物的挥发性风味成分。结果表明:Maillard反应制备海鲜风味基料的最优模式体系为丙氨酸与脯氨酸的添加质量分数为0.5%、质量比为2:3、葡萄糖与木糖的总添加量为8%、质量比为1:3、反应pH6.2,反应温度为100℃、反应时间为25min;上述条件下制得的海鲜风味基料经GC-MS分析,鉴定出29种挥发性化合物,主要有羧酸类、吡嗪类、酯类、醛类、酮类、醇类、含硫类等化合物,对海鲜风味有贡献的化合物主要有苯并噻唑、3-甲硫基丙醛、吡嗪类等化合物。
译 名：
Optimization of Preparation of Seafood Flavor Essence from Mussel Hydrolysate by Response Surface Methodology
作 者：
CHEN Hai-hua1,Lü Zhen-lei1,WANG Yu-sheng1,2(1.College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China;2.Editorial Department of Journal of QAU,Qingdao Agricultural University,Qingdao 266109,China)
关键词：
mussel hydrolysate;Maillard reaction;seafood flavor essence;volatile component
摘 要：
The optimal process conditions for producing seafood flavor essence from mussel hydrolysate by Maillard reaction were studied and the developed product was subjected to sensory evaluation and GC-MS analysis.The results showed that the optimal model system for preparing seafood flavor essence included 0.5% alanine/proline mixture at a ratio of 2:3,8% glucose/xylose mixture at a ratio of 1:3,pH 6.2,and reaction at 100 ℃ for 25 min.By GC-MS analysis,29 volatile compounds were identified as carboxylic acids,pyrazine,esters,aldehydes,ketones,alcohols and sulfur compounds.Among these compounds,benzothiazole,3-(methylthio)propionaldehyde,pyrazine and other compounds contributed to seafood flavor essence.
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