虾蟹漂烫汁酶解液美拉德反应工艺优化及其挥发性物质分析

本文以虾蟹漂烫汁酶解粉末为原料,以感官评价和褐变指数为指标,利用单因素和正交实验,优化美拉德反应工艺,并利用电子鼻和固相微萃取-气质联用技术分析反应前后挥发性物质的变化规律。实验结果表明,美拉德反应的最佳参数为:以虾蟹漂烫汁酶解液为基准,分别添加木糖4%,精氨酸3%,pH7.5,反应时间50 min,反应温度90℃,所得反应产物的感官评分为8.23分,褐变指数为0.7283。在此条件下,电子鼻分析结果表明,美拉德反应后,产品增加了烧烤味和海鲜风味;固相微萃取-气质联用技术分析结果表明,美拉德反应后,产品的胺类、烷烃类、醇类、醛类和酚类等挥发性风味成分明显减少,吡嗪类、有机酸类、酮类及硫化物等挥发性风味成分明显增加。本研究成果可为虾蟹漂烫汁的高价值开发和大规模生产提供理论依据和技术支持。

Optimization of Maillard Reaction Process for Enzymatic Hydrolysate from Shrimp and Crab Boiled Juice and Analysis of Its Volatile Flavor Components

In this study,the hydrolysate powder produced from boiling down shrimp and crab juice were served as raw material,and the sensory evaluation and browning index were as indicators. Single factor and orthogonal experiments were used to optimize the Maillard reaction process. Electronic nose and solid phase microextraction-gas chromatography-mass(SPME-GC-MS)were used to analyze the changes in volatile substances before and after the reaction. The experimental results indicated that the optimal parameters of the Maillard reaction were as follows:4% xylose,3% arginine,pH7.5,reaction time 50 min,and reaction temperature 90℃,while the enzymatic hydrolysate of shrimp and crabs as the basis. Under these optimal processing conditions,the sensory evaluation value score of the product was 8.23 score,and the browning index of the product was 0.7283. Electronic nose analysis indicated that,after the Maillard reaction,the barbecue flavor and seafood flavor of shrimp and crab blanching juice both intensified. Additionally,the results of SPME-GC-MS indicated that compounds such as amines,alkanes,alcohols,aldehydes,and phenols significantly reduced,and compounds such as pyrazines,organic acids,ketones,and sulfides significantly increased after Maillard reaction. These results could provide a theoretical basis and technical support for the high-value development and large-scale production of boiled shrimp and crab juice.