复合型小龙虾虾壳酶解液调味品开发与风味成分分析

Preparation of compound condiment of crayfish shells enzymatic hydrolysates and its flavor component analysis

为实现小龙虾副产物的综合利用,以美拉德反应去腥后的小龙虾虾壳酶解液为基料,开发一款复合型小龙虾虾壳酶解调味品。通过单因素和正交试验优化,探究食盐、味精、白砂糖、柠檬酸对调味品感官品质的影响。结果表明:向美拉德反应后的小龙虾虾壳酶解液基料添加质量分数4.5%食盐,1.5%味精,15%白砂糖和0.6%柠檬酸后,调味品感官评分为85.7分。外观呈红褐色,加热后虾香浓郁,咸甜适口;每100 g调味品,能量为928 kJ,含碳水化合物51 g,蛋白质4 g,脂肪为0,钠1972 mg。调味品中有22种挥发性风味成分,其中吡咯与吡嗪类化合物占27.05%;游离氨基酸含量8.74 mg/g,呈鲜甜味氨基酸约占40%;呈味核苷酸中肌苷酸含量最高(24.63 mg/100 g);调味品鲜味强度值0.55 g MSG/100 g,具有浓郁鲜香味。

The enzymatic hydrolysates of crayfish shells deodorized by Maillard reaction was taken as the base material to prepare a compound condiment of crayfish shells enzymatic hydrolysates,to realize the comprehensive utilization of crayfish by-products.The effects of adding amount of salt,monosodium glutamate,sugar and citric acid on sensory quality of compound condiment were optimized with single factor and orthogonal experiments.The results showed that the sensory score of compound condiment was 85.7 when adding 4.5% salt,1.5% monosodium glutamate,15% sugar and 0.6% citric acid into crayfish shells enzymatic hydrolysates after Maillard reaction.The appearance of compound condiment was reddish-brown,heated crayfish fragrant,salty and sweet.For every 100 g of compound condiment,the energy value was 928 kJ,the carbohydrate was 51 g,the protein was 4 g,the fat was 0,and the sodium content was 1972 mg.There were 22 volatile flavor components in the compound condiment,among which the pyrrole and pyrazine compounds accounted for 27.05%.The content of free amino acids was 8.74 mg/g,and the sweetness and umami amino acids accounted for about 40%.The inosine acid content(24.63 mg/100g)was the highest among the taste nucleotides.The equivalent umami concentration of compound condiment was 0.55 g MSG/100 g,which had a strong and fresh flavor.