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
[1] 汪何雅,杨瑞金,王璋.牡蛎的营养成分及蛋白质的酶法水解[J].水产学报,2003,27(2):163-168.
[2] 刘海梅,陈静,安孝宇,等.牡蛎酶解工艺参数优化及其产物分析与评价[J].食品科学,2017,38(14):240-244.
[3] 姚玉静,杨昭,黄佳佳,等.复合酶深度酶解牡蛎制备呈味基料的研究[J].食品与机械,2017,33(6):180-184;206.
[4] HONG J H, JUNG D W, KIM Y S, et al. Impacts of glutathione Maillard reaction products on sensory characteristics and consumer acceptability of beef soup[J].Journal of Food Science,2010,75(8):427-434.
[5] WONG K H, AZIZ S A, MOHAMED S. Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions[J].International Journal of Food Science & Technology,2008,43(9):1 512-1 519.
[6] 朱新生.热反应猪肉风味香精的研究与制备[D].无锡:江南大学,2005.
[7] AJANDOUZ E H, TCHIAKPE L S, ORE F D, et al. Effects of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems[J].Journal of Food Science,2001,66(7):926-931.
[8] CERNY C, BRIFFOD M. Effect of pH on the Maillard reaction of [13C5] xylose, cysteine, and thiamin[J]. Journal of Agricultural & Food Chemistry, 2007, 55(4):1 552-1 556.
[9] HUANG M, LIU P, SONG S, et al. Contribution of sulfur-containing compounds to the colour-inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates[J]. Journal of the Science of Food & Agriculture, 2011, 91(4):710-720.
[10] TAI C Y, HO C T. Influence of cysteine oxidation on thermal formation of maillard aroma[J].Journal of Agricultural and Food Chemistry,1997,45(9):3 586-3 589.
[11] EDWARDS A S,WEDZICHA B L. Uptake and thiol anti-browning agents by cabbage on blanching and reactivity during dehydration[J].Food Chemistry,1997,59(3):453-457.
[12] HODGE J E. Dehydrated foods, chemistry of browning reactions in model systems[J].Journal of Agricultural and Food Chemistry,1953,1(1):625-651.
[13] 宋焕禄.食品风味化学[M].北京:化学工业出版社,第一版,2008:35.
[14] 苏国万,罗立新,赵强忠,等.响应面分析法优化牛肉香精美拉德反应的研究[J].中国调味品, 2008,33(5):84-87;93.
[15] 岑泳延.鸡肉酶解及热反应鸡肉香精的研究[D].广州:华南理工大学,2003.
[16] 童彦,雒莎莎,应铁进.鱼蛋白水解液美拉德反应条件优化及反应前后氨基酸组成变化[J].中国食品学报,2011,11(8):101-106.
[17] MOLEROVILCHEZ M D, WEDZICHA B L.A new approach to study the significance of Amadori compounds in the Maillard reaction[J].Food Chemistry,1997,58(3):249-254.
[18] 黄梅桂.大豆肽美拉德反应体系中色泽抑制及其机理研究[D].无锡:江南大学,2012.
[19] 李漫男. 酶解花生粕蛋白-糖美拉德反应制备呈味基料研究[D].郑州:河南工业大学,2010.
[20] 冷云,王雨生,陈海华,等.利用豆粕酶解液制备猪肉香精[J].食品科学,2013,34(16):52-57.
[21] 袁林,查锋超,姚烨,等.牡蛎酶解产物与还原糖美拉德反应工艺优化及挥发性风味物质分析[J].食品科学,2015,36(24):1-9.
[22] 韩科研,黄继超,刘冬梅,等.鸭骨汤酶解液的美拉德反应条件优化[J].食品科学,2018,39(4):261-267.