鲍鱼热处理对5-HMF的形成与褐变的影响

Effect of Thermal Treatment on Browning and 5-Hydroxymethylfurfural Formation in Abalone

热加工鲍鱼美拉德反应程度对产品品质影响较大,本文对鲍鱼热处理过程中美拉德反应中间产物5-羟甲基糠醛(5-HMF)的形成及其对鲍鱼褐变的影响进行了研究。新鲜鲍鱼通过不同加工温度和时间处理后,采用液相色谱串联质谱法测定其5-HMF含量变化,并同时测定了褐变强度、荧光强度、游离氨基酸和还原糖的变化。结果显示,经60、70℃加热2 h的鲍鱼5-HMF增加不明显,在90℃加热2 h,鲍鱼中5-HMF的含量从4.05 ng/g增加到17.56 ng/g,5-HMF的变化趋势与鲍鱼的褐变及荧光强度变化具有正相关性;还原糖与游离氨基酸的含量随着加热温度的升高和加热时间的延长逐渐减少,在80℃加热8 h,还原糖含量从1.25 mg/g减少到0.69 mg/g,游离氨基酸含量从18.14 mg/g减少到14.03 mg/g。因此,控制鲍鱼热加工过程中美拉德反应变化,可有效控制体系中有害物质的产生以及营养物质的损失,为提高热加工鲍鱼品质提供重要依据。

The extent of Maillard reaction has an important impact on product quality during the thermal treatment of abalone. This study investigated the effect of thermal treatment temperature and time on the formation of a Maillard reaction intermediate, 5-hydroxymethylfurfural （5-HMF）, and the browning of abalone. Fresh abalone samples were treated for different durations at different temperatures; the change in the 5-HMF content was measured using high-performance liquid chromatography-mass spectrometry （HPLC-MS）, and the changes in browning intensity, fluorescence intensity, free amino acid content, and reducing sugar content were monitored. The results indicated that 5-HMF did not significantly increase in abalone when the sample was treated at 60 ℃ or 70 ℃ for 2 h, but increased significantly from 4.05 ng/g to 17.56 ng/g when the sample was heated at 90 ℃ for 2 h. The change in 5-HMF content was positively correlated with abalone fluorescence intensity and browning intensity. Meanwhile, the content of reducing sugars and free amino acids in heat-treated abalone gradually decreased as the heating temperature and time increased. When the sample was heated at 80 ℃ for 8 h, the reducing sugar content decreased from 1.25 mg/g to 0.69 mg/g, and the free amino acid content decreased from 18.14 mg/g to 14.03 mg/g. Consequently, controlling the Maillard reaction during thermal treatment of abalone can effectively control the production of harmful substances and the loss of nutrients. This study provides important insights for improving the quality of heat-treated abalone.