To prepare natural oyster seasoning with meat flavor, the effect of Maillard reaction products on the flavor and color of the natural oyster seasoning with meat flavor was studied in present work. The Maillard reaction products (MRPs) were prepared using glucose and oyster enzymatic hydrolysate. To obtain better color and flavor in MRPs, the parameters, including the mass fraction of L-Cystine hydrochloride (L-Cys) and vitamin B1 (VB1), initial pH and reaction time, were optimized through “one-factor-at-a-time” approach and orthogonal experimental design method. During optimization process, sensory score, degree of browning and intermediates were selected as indicators. The optimum conditions for Maillard reaction were the 0.15% mass fraction of L-Cys, 0.25% mass fraction of VB1, 130 min reaction time and pH 8.0. Under the optimum conditions, sensory value of MRPs, A420 and A294 researched 4.67, 0.672 and 0.853, respectively. And the MRPs had a satisfied meat flavor. The Maillard reaction can improve the oyster flavor efficiently, which has expecting applications for developing new oyster seasoning products.
ZHANG Man
,
ZHOU Yajun
,
WEN Chouyu
,
XU Ruibin
,
CAO Yanfeng
,
NIU Lihong
,
LIU Haimei
,
ZHAO Qin
. Effects of different factors on the oyster Maillard reaction product[J]. Food and Fermentation Industries, 2019
, 45(22)
: 190
-195
.
DOI: 10.13995/j.cnki.11-1802/ts.020677
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