To prepare a mussel-like seasoning base, mussel cooking liquid was concentrated and enzymatically hydrolyzed, and then carried out by Maillard reaction in this study. The optimal conditions for the Maillard reaction were determined through a single-factor experiment combined with the Friedman ranking test, absorbance measurement, response surface optimization, and fuzzy mathematical sensory evaluation. Results showed that the optimal conditions for the Maillard reaction were 3% reducing sugar, a reaction temperature of 115 ℃, a reaction time of 2 h, and an initial pH of 7.5. Analysis of the volatile compounds in the Maillard reaction product by GC-MS showed that aldehydes and ketones were the main volatile flavor compounds, and pyrazines, furans, and other compounds enriched the overall aroma of the Maillard reaction products. The results in this work provide a reference for the high-value utilization of mussel processing by-products.
KE Zhigang
,
WU Tao
,
CHEN Hui
,
ZHOU Xuxia
,
JIN Youding
,
DAI Yangzhang
,
DENG Shanggui
,
ZHOU Xiaomin
,
DING Yuting
,
LIU Shulai
,
XIANG Xingwei
. Study on preparation of seafood-like seasoning base by Maillard reaction from mussel cooking liquid and analysis of volatile flavor compounds[J]. Food and Fermentation Industries, 2024
, 50(1)
: 232
-240
.
DOI: 10.13995/j.cnki.11-1802/ts.033572
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