轻度酶解联合美拉德反应对即食草鱼风味及体外消化特性的影响

Impact of Mild Enzymatic Hydrolysis Combined with the Maillard Reaction on the Flavor and In Vitro Digestive Characteristics of Ready-to-Eat Grass Carp(Ctenopharyngodon idellus)

【目的】探讨经过轻度酶解联合美拉德反应后草鱼(Ctenopharyngodon idellus)鱼块风味及营养消化特性的变化规律,为改善即食淡水鱼休闲食品风味提供参考。【方法】选用不同风味蛋白酶添加量(0.8%、1.0%和1.2%,质量分数)和不同酶解时间(1.5 h和3.0 h)处理的草鱼鱼块进行烤制,对其感官品质、挥发性风味物质、色泽、体外消化率、消化产物的分子质量分布以及氨基酸组成进行评价,结合蛋白质组学中的生物信息学分析方法进行消化产物的肽段鉴定。【结果】酶处理组的整体感官评分显著高于未添加风味蛋白酶组(P<0.05),其中当添加质量分数1.0%的风味蛋白酶并酶解3.0 h时感官总分最高,为77.7。其次,相较于未添加风味蛋白酶组,酶处理组检测到更多对感官品质有积极影响的醛类、含硫化合物、呋喃和吡嗪等特征风味组分,其中当添加1.0%的风味蛋白酶并酶解3.0 h时挥发性风味物质种类可达27种。随着酶解反应的进行,鱼块在体外模拟消化过程中产生的分子质量小于0.5 ku的消化产物占比上升2.9%~6.9%。酶处理组谷氨酸和精氨酸含量显著高于对照组(P<0.05)。【结论】草鱼鱼块经轻度酶解后形成分子质量更小的氨基化合物,这些小分子与葡萄糖发生的美拉德反应更为剧烈,可改善鱼块的风味和消化特性。

【Objective】To investigate the changes in flavor and nutritional digestion characteristics of grass carp(Ctenopharyngodon idellus)fillets after mild enzymatic hydrolysis combined with the Maillard reaction,providing a reference for improving the flavor of ready-to-eat freshwater fish snacks.【Methods】Grass carp fillets were treated with 0.8%,1.0%,and 1.2%of flavor protease and by 1.5 h and 3.0 h hydrolysis,and were roasted.Sensory quality,volatile flavor compounds,color,in vitro digestibility,molecular weight distribution of digestion products,and amino acid composition were evaluated.Additionally,bioinformatics analysis in proteomics was used to identify peptide fragments from digestion products.【Results】The overall sensory scores of the enzyme-treated groups were significantly higher than those of the group without added flavor protease(P<0.05).The highest sensory score,77.7,was achieved when 1.0%flavor protease was added and hydrolyzed for 3.0 h.Moreover,compared to the group without flavor protease,the enzyme-treated groups exhibited more characteristic flavor compounds,including aldehydes,sulfur-containing compounds,furans,and pyrazines,which positively influenced sensory quality.Specifically,27 types of volatile flavor compounds were detected in the group treated with 1.0%flavor protease and hydrolyzed for 3.0 h.As the enzymatic hydrolysis progressed,the proportion of digestion products with molecular weights smaller than 0.5 ku increased by 2.9%to 6.9%during simulated in vitro digestion.The contents of glutamic acid and arginine in the enzyme-treated groups were significantly higher than those in the control group(P<0.05).【Conclusion】Mild enzymatic hydrolysis of grass carp fillets produces smaller molecular weight amino compounds,which undergo a more intense Maillard reaction with glucose,thereby improving both the flavor and digestion characteristics of the fillets.