渔业现代化2023，Vol.50Issue(6)：84-92,9.DOI:10.3969/j.issn.1007-9580.2023.06.010
超声辅助美拉德反应对鲢鱼酶解产物风味特性的影响
Effect of ultrasound-assisted Maillard reaction on the flavor characteristics of hydrolysate of Hypophthalmichthys molitrix
摘要
Abstract
In order to realize the high-value utilization of low-value fish products,this study prepared the silver carp hydrolysate by enzymatic hydrolysis,and constructed the Maillard reaction(MR)system with xylose to study the effect of ultrasound-assisted MR on the flavor characteristics of the hydrolysate,and compared with the traditional wet MR and enzymatic hydrolysis.The results showed that the ultrasonic pretreatment could promote the generation of intermediates and the degree of browning and improve the rate of the MR;the fluorescence intensity of the hydrolysate decreased after the MR,indicating the introduction of hydroxyl groups.Compared with the hydrolysate,the bitter amino acids of the ultrasound-assisted Maillard reaction products(MRPs)were reduced by 18%,which was better than the un-sonicated group.The results of MMSE-GC-MS and electron tongue showed that the volatile compounds(benzaldehyde,furfural and 2-ethylfuran,etc.)of the ultrasound-assisted MRPs contributed to the aroma enhancement were higher in the products,and the bitterness and astringency were lower than those of the hydrolysate and the MRPs.The above results indicate that the ultrasonic treatment can effectively improve the flavor characteristics of the hydrolysate and provide a reference for the development of freshwater fish products.关键词
酶解产物/超声波/美拉德反应/风味Key words
hydrolysate/ultrasound/Maillard reaction/flavor分类
轻工纺织引用本文复制引用
王玉婷,肖乃勇,施文正..超声辅助美拉德反应对鲢鱼酶解产物风味特性的影响[J].渔业现代化,2023,50(6):84-92,9.基金项目
"十三五"国家重点研发计划(2019YFD0902003) （2019YFD0902003）
