美拉德反应对牡蛎酶解产物风味物质的影响

Effect of Mailard reaction on flavour substance of oyster hydrolysates

牡蛎肉味鲜味,营养丰富,但其固有的腥味物质影响着牡蛎的加工利用。采用美拉德反应对牡蛎酶解产物进行脱腥处理,并分析反应后酶解产物的主要滋味成分和挥发性成分。结果显示风味蛋白酶与木瓜蛋白酶双酶酶解的牡蛎酶解液,经0.5%(w/v)的酵母脱腥后,调节p H为7,添加2%(w/v)葡萄糖,在100℃下反应30 min后感官评价最好。与美拉德反应前相比,美拉德反应后酶解产物的乳酸和琥珀酸含量分别增加了26.4%和20.1%;ATP关联化合物稍有减少;游离氨基酸总量增加了10.0%,其中鲜味氨基酸增加了14.7%。美拉德反应前后的牡蛎酶解产物中分别检出了41种和40种挥发性物质,其中醛类、酮类和酯类反应后明显减少,酸类、烷烃类和氮硫化合物稍有减少,而醇类物质则明显增加,此外美拉德反应后还产生了3.09%呈鲜甜味的乙基麦芽酚。结果表明美拉德反应能够明显改善牡蛎酶解液的风味,所制备的酶解产物具有较好的应用前景。

Oyster is taste-well and nutrient-rich, however, which processing and utilization were affectd by the fishy flavors. In order to deodorize the hydrolysate of oyster, Mailard reaction was used and the main taste compounds and volatile substances of hydrolysate after Mailard reaction were analyzed. Resultshowed that Mailard reaction of oyster hydrolysate, which was obtained by flavorzyme and papain, was carried out under the condition that pH of 7, with 2% （w/v） of glucose at 100 %＇ for 30 min, and the senstive evaluation of Mailard reaction product was the best. Copared with hydrolysate of oyster before Mailard reaction, lactin acid and succinid acid of hydrolysate after Mallard reaction were increased 26.4% and 20.1%, respectively. ATP related compounds of hydrolysate after Mailard reaction were decreased slightly, free amino acids content of hydrolysate after Mailard reaction was increased 10%, and flavor amino acids of them were increased 14.7%. 41 and 40 kinds of volatile substances were determined from hydrolysates of oyster and it after Mallard reaction, respectively, aldehydes, ketone and esters compounds of them were decreased significantly after Mailard reaction, acids, alkane and nitrogen- and sulfur- containing compounds were decreased slightly, but alcohol compounds was increased significantly; and an ethyl maltol, with fresh and sweet flavor, was produced after Mailard reaction. The results indicated that Mailard reaction could improve the flavour of hydrolysate of oyster, and which products have limitless applications.