细点圆趾蟹蟹肉酶解液制备美拉德型蟹风味料工艺优化

为了制备美拉德型蟹风味料,以细点圆趾蟹酶解液为原料,加入还原糖和氨基酸进行美拉德反应。在单因素试验的基础上,以感官评分为指标,利用响应面试验对美拉德反应条件进行优化,将蟹风味料利用固相微萃取-气相-质谱联用测定其风味物质。结果表明,最优美拉德反应条件为反应温度122℃,谷氨酸添加量3%,加热时间33 min,初始pH7,还原糖(木糖∶葡萄糖2∶1)添加量为3%。在此条件下感官评分为(79.61±0.12)分。从反应产物中检测出53种风味物质,包括醛类1.86%、酮类3.62%、芳香类5.53%、杂环类物质14.95%、碳氢类物质12.62%及其他一些挥发性物质,其中吡嗪类物质占7.66%,为蟹风味料提供特殊的海鲜风味。由此可知,美拉德反应能够改善蟹肉酶解液的风味,适宜于新型蟹风味料的开发和制备。

Process Optimization of Preparing Maillard Crab Flavor with Crab Hydrolysates of Ovalipes punctatus

In order to prepare the Maillard crab flavor,the Maillard reaction was carried out by adding reducing sugars and amino acids to the raw material of Ovalipes punctatus’ s crab hydrolysates. Based on the single factor experiment,the sensory score was used as an indicator to optimize the Maillard reaction conditions using the response surface test.The flavor substaces were determined by SPME-GC-MS. There came a result,which showd that the optimal Maillard reaction conditions were reaction temperature 122 ℃,glutamic acid addition 3%,heating time 33 min,initial p H7,reducing sugar( xylose∶ glucose 2∶ 1)3%.53 kinds of flavor substances were detected from the reaction products,including aldehydes 1.86%,ketones 3.62%,aromatics 5.53%,heterocyclics 14.95%,hydrocarbons 12.62% and some other volatile flavor compounds. Among them,pyrazines account for 7.66%,which provided a special seafood flavor for crab flavors.It could be seen that the Maillard reaction could improve the flavor of crab meat hydrolysate and be suitable for the development and preparation of new crab flavor.