Food and Fermentation Industries >

2022 , Vol. 48 >Issue 5: 165 - 172

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026908

Flavor improvement of tilapia-broth extraction by Maillard reaction

  • XING Guipeng ,
  • SUN Shenyu ,
  • HUANG Hui ,
  • WEI Ya ,
  • LI Laihao ,
  • YANG Xianqing ,
  • HAO Shuxian ,
  • CEN Jianwei ,
  • ZHAO Yongqiang ,
  • CHEN Shengjun ,
  • LIN Zhi
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  • 1(South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,National R&D Center for Aquatic Product Processing,Key Laboratory of Aquatic Processing Ministry of Agriculture,Guangdong Provincial Key Laboratory of Fishery Ecology and Environment,Guangzhou 510300,China)
    2(College of Food Sciences & Technology,Shanghai Ocean University,Shanghai 201306,China)
    3(Guangdong Shunxin Ocean Fishery Group Co.Ltd.,Yangjiang 529800,China)

Online published: 2022-04-06

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Abstract

Seafood flavor condiment was prepared by Maillard reaction in this study. The addition of xylose, reaction time, reaction temperature, initial pH value was analyzed by single factor and orthogonal experiment. The results showed the optimum conditions were as follows which were xylose content 2.0% and react for 40 min at 120 ℃ with initial pH value 6.5. The amino acid analysis showed that amino acids with bitter taste decreased, and amino acids with umami and sweet taste increased. Besides, the GC-MS analysis showed that the content of meat flavor compounds increased.

Key words： tilapia; processing byproducts; Maillard reaction; amino acid analysis; volatile compounds

Cite this article

XING Guipeng , SUN Shenyu , HUANG Hui , WEI Ya , LI Laihao , YANG Xianqing , HAO Shuxian , CEN Jianwei , ZHAO Yongqiang , CHEN Shengjun , LIN Zhi . Flavor improvement of tilapia-broth extraction by Maillard reaction[J]. Food and Fermentation Industries, 2022 , 48(5) : 165 -172 . DOI: 10.13995/j.cnki.11-1802/ts.026908

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