利用鳝鱼废弃物水解液优化制备肉味香料的研究

Preparation of meat flavor synthesis by Maillard reaction from hydrolysates of eel fish byproduct

探讨了通过美拉德反应,利用鳝鱼废弃物水解液制备肉类调味香料的研究,确定了复合还原糖、VB1及酵母抽提物对产物肉味香气品质的影响,并用响应面分析法进行优化,再对优化方案进行验证。结果表明,当复合还原糖用量为3.65%、VB1用量为1.25%、酵母抽提物用量为2.40%时,产物的风味最好。

The preparation of meat flavor synthesis by Maillard reaction from hydrolysates of eel fish byproduct was studied.The results showed that the product with high quality was made when the component was composed by reduce sugar composites 3.65% ,VB1 1.25% and yeast extract 2.40%.