摘要
以复合酶深度水解鳕鱼皮蛋白为主要原料,通过与半胱氨酸和葡萄糖的美拉德反应制得肉香风味,并通过固相微萃取-气相-质谱联用技术检测鉴定出大量的肉香味物质。为鳕鱼皮蛋白水解物制备肉香调味基料提供理论依据。
The objective of this study was to produce meaty flavor by Maillard reaction of hydrolyzing Pollock skin protein. The volatile compounds of meaty flavor were isolated by solid-phase microextraction（SPME） and a large number of meaty flavor compounds were identified by GC-MS. The results showed that Pollock skin protein is feasible for producing meaty essence.
出处
《中国海洋大学学报（自然科学版）》
CAS
CSCD
北大核心
2009年第2期249-252,共4页
Periodical of Ocean University of China
基金
青岛市科技计划项目(08-1-3-45-jch)资助
