美拉德反应及其在水产调味品中的应用

Maillard reaction and its application in seafood processing

美拉德反应是氨基化合物与羰基化合物之间发生的非酶催化反应,由于其特殊的反应机理,可赋予产品独特的色泽和风味,在食品加工中得到了广泛应用。近几年来,随着水产品高值化的利用,美拉德反应在水产品调味中的应用已成为一个热门研究领域。本文对美拉德反应的机理和影响因素及近几年来美拉德反应在鱼类、甲壳类、扇贝类等水产香精中取得的成果作了较全面的概述,为后续美拉德反应的产业化应用提供参考。

The Maillard reaction is a chemical reaction between nucleophihc amino group of the amino acid and carbonyl group of the sugar that changes the color, odors and flavors of the products. It is widely used in food processing industry. In recent years, with the development of high value of utilization of aquatic products, application of Maillard reaction in seafood flavorings has gained great attention. In this paper, an overview of the mechanism of Maillard reaction, the influencing factors in recent usage of Maillard reaction in fish, crustaceans, scallops processing industry were made, which would provide a theoretical reference for the follow - up study in seafood processing industry in the future.