基于鲶鱼头/鱼排制备美拉德反应物的研究

为提高革胡子鲶鱼（Clarias gariepinus）副产物的附加值，以鲶鱼头/鱼排为基料进行美拉德反应，制备鱼味调味料。将鲶鱼头/鱼排经过高压浸提、酶解、发酵等过程，分别得到酶解液（enzymatic hydrolysate，EH）、发酵液（fermentation broth，FB）、基于酶解的发酵液（fermentation broth based on enzymatic hydrolysis，FBEH），固定美拉德反应的温度（100 ℃）、时间（2.5 h）、pH值（5.5～7.0）和添加物，在此基础上分别添加不同量EH、FB、EH∶FB、EHFB进行单因素试验，于280 nm和420 nm波长处测定美拉德反应产物（Maillard reaction products，MRPs）吸光度（A280 nm和A420 nm），分别表示MRPs中低分子质量香味中间体和类黑精的相对含量，并对MRPs做感官评定。结果表明，在美拉德反应体系中分别添加50% EH、40% FB、EH∶FB＝3∶1（V/V）、40% EHFB时，制备得到4 种MRPs的A280 nm和A420 nm值均达到最大值，其中以40% EHFB为最优，该条件下制备所得MRPs的A280 nm和A420 nm分别为0.855和0.185，表明低分子质量香味中间体和类黑精生成量较高；感官评定结果也表明，40% EHFB条件下制备所得MRPs颜色呈棕红色，光泽度较好，肉香味浓郁，无刺激味和腥味，感官评分最高（9.0）。

Preparation of Maillard Reaction Products from Catfish Heads/Bones

In order to increase the added value of catfish by-products, Maillard reaction products (MRPs) were prepared from catfish heads/bones for use as a seasoning ingredient. The starting material was extracted with water in an autoclave, and the extract was fermented with a commercial starter culture directly or after enzymatic hydrolysis. Different amounts of the fermented extract, the hydrolyzed extract and their mixture as well as the fermented hydrolysate separately underwent Maillard reaction at 100 ℃ for 2.5 h at pH 5.5–7.0. Absorbance values at 280 (A280 nm) and 420 nm (A420 nm) of the resulting MRPs were determined, which respectively represent the relative contents of low-molecular-mass aroma intermediates and melanoidin in the MRPs, and sensory evaluation was performed as well. The results showed that the optimal levels of the hydrolyzed extract, the fermented extract and their mixing ratio as well as the fermented hydrolysate that provided maximum A280 nm and A420 nm were 50%, 40%, 3:1 (V/V) and 40%, respectively, Among these, the fermented hydrolysate at 40% was the best, and the MRPs prepared with it exhibited A280 nm and A420 nm of 0.855 and 0.185, respectively indicating the production of low-molecular-mass aroma intermediates and melanoids at high levels; the sensory evaluation results showed that the MRPs had a bright brown-red color and a strong fatty aroma without irritating or fishy odor, and scored highest (9.0 points).