美拉德反应改良牡蛎酶解液风味

Flavor Improvement of Enzymatic Hydrolysate of Oyster by Miallard Reaction

以牡蛎酶解液为原料,通过美拉德反应对其香气、滋味进行改良。研究还原糖和氨基酸组合、反应温度、反应时间对美拉德反应产物感官的影响,优化美拉德反应条件,并对反应前后的挥发性风味物质进行研究。结果表明,美拉德反应最佳条件为木糖和精氨酸组合, 95%牡蛎酶解液, 2%木糖, 2%味精, 1%精氨酸,在100℃条件下反应90 min。牡蛎酶解液经美拉德反应后,醛类、酸类、含硫类挥发性物质含量明显减少,酯类、吡嗪类、呋喃类、醇类、吡咯类挥发性风味物质含量不同程度地增加,酶解液的风味得到明显改善。美拉德反应改良的牡蛎酶解液与传统蚝汁相比,在海鲜味、肉味、焦糖香上更有感官优势。

The enzymatic hydrolysate of oyster was used as raw material,and its aroma and taste by Maillard reaction were improved.The effects of different combinations of reducing sugar and amino acid,reaction temperature and reaction time on the sensory of products of Maillard reaction were investigated to obtain the optimal reaction condition.Meanwhile,volatile compounds before and after reaction were analyzed.The results showed that the optimal condition for the Maillard reaction was obtained as follows:the combination of xylose and arginine,with 95%enzymatic hydrolysate of oyster,2%xylose,2%monosodium glutamate,1%arginine,reaction at 100 C for 90 min.After Maillard reaction,the contents of aldehydes,acids and sulfur compounds decreased significantly,while the contents of esters,pyrazine,furans,alcohols and pyrrole compounds increased,and the flavor of enzymatic hydrolysate of oyster significantly improved.Compared with traditional oyster juice,the enzymatic hydrolysate of oyster improved by Maillard reaction had more sensory advantages in seafood,meat and caramel aroma.