不同预处理对蚕蛹制备呈味基料风味的影响

以鲜蚕蛹为原料,采用漂烫灭酶、脱衬模拟、脱衬模拟+烘干三种方式对原料进行处理,通过酶解及美拉德反应制备蚕蛹呈味基料,研究不同处理对蚕蛹的脂肪酸、酶解产物的水解度及氨基酸、美拉德反应产物的感官风味等指标的影响。结果表明,三种处理方式均能提高蚕蛹呈味基料的感官风味,但不同处理方式的风味存在不同程度的差异。其中漂烫灭酶处理的产物风味最好,其脂肪酸组成及含量变化不大,酶解液水解度最高(23.88%),肽类鲜甜味氨基酸占总鲜甜味氨基酸的比例亦在三种处理方式中最高(高达76.90%),酶解液美拉德反应产物的肉香味有所增加,苦味和蚕蛹本身的腥臭味均被除去,共鉴定出挥发性风味化合物26种,其中醛类9种、吡嗪类6种、呋喃类3种、其他化合物8种。

Effect of Different Pretreatments on Flavor Peptides Development from Flesh Silkworm Pupa

Fresh silkworm pupa was used as the raw material, and blanching for enzyme inactivation, pelade-removal simulation, and pelade-removal simulation coupled with drying were used to treat the raw materials. Flavor peptides were prepared by enzymatic hydrolysis and the Maillard reaction, to investigate the effects of different treatments on the degree of hydrolysis of fatty acids from silkworm pupa and on the enzymatic hydrolysate, in addition to the indices of sensory quality and flavor of amino acids and products of the Maillard reaction. Results showed that the sensory quality and flavor of the flavor peptides from silkworm pupa were improved by the three types of treatments, whereas the flavors varied to different degrees among the different treatment groups. Among the three treatments, blanching to inactivate enzymes resulted in optimal flavor of the products, produced slight changes in the composition and content of fatty acids, and showed the highest degree of hydrolysis of the enzymatic hydrolysate (23.88%). Meanwhile, for blanching to inactivate enzymes, the proportion of peptide-umami-sweet amino acids to total umami-sweet amino acids was the highest (76.90%) among all three treatments. The Maillard reaction products of the enzymatic hydrolysate resulted in an increase in the intensity of meat flavor, and the bitter taste and stink odor of the silkworm pupa were removed. A total of 26 types of volatile flavor compounds were identified, including nine aldehydes, six pyrazines, three furans, and eight additional compounds.