利用美拉德反应制备鮥鱼风味基料的研究

Preparation of flavor base Pelteobagrus fulvidraco by Maillard reaction

为了探讨美拉德反应对鮥鱼风味基料的影响,试验采用单因素试验和响应曲面法对其加工工艺进行了研究,建立并分析了各主要影响因素与鮥鱼风味基料感官得分关系的数学模型。试验结果表明:木糖用量和L-谷氨酸用量对鮥鱼风味基料感官得分影响明显,鮥鱼肉用量对鮥鱼风味基料感官得分影响极明显;通过RSM响应曲面法的进一步分析显示,回归方程P<0.01,R^2为0.9726和信燥比为14.166,说明所建模型与试验值的拟合度很好;利用美拉德反应制备鮥鱼风味基料的最佳工艺参数为木糖用量12.3%、L-谷氨酸用量2.2%和鮥鱼肉用量32.8%,经试验验证,在此条件下感官得分为84.3,与理论计算值84.0基本一致。

To investigate the impact of Maillard reaction on the preparation of flavor base Pelteobagrus fulvidraco,single factor experiment and response surface methodology（RSM）were used. A mathematical model was developed and analyzed to describe the relationships between the main factors and the sensory evaluation. The results showed that the amount of xylose and L-glutamate were significantly influenced the sensory and the amount of meat of Pelteobagrus fulvidraco was highly significantly influenced the sensory. The response surface methodology showed that the P value was lower than 0.01, R_（Adj）~2 was 0.9726 and Adeq.precision was 14.166 which indicated that the model was veryfit with the experiment. Based on the canonical analysis,the optimum preparation conditions were：xylose 12.3%,L-glutamate 2.2%,meat of Pelteobagrus fulvidraco 32.8%. Under the optimized conditions,the average sensory evaluation was 84.3,which is close to the estimated value 84.0 by the regression model.