摘要
为了得到南极磷虾美拉德反应的最佳工艺条件,以感官评定为基础对南极磷虾美拉德反应产物的色泽、气味、滋味和组织形态进行权重分析,建立感官综合评分体系;采用正交实验结合模糊数学感官评价方法分析D-木糖添加量、初始p H、反应时间、反应温度、4个指标对南极磷虾酶解液美拉德反应感官评价的影响。正交实验结果表明,南极磷虾酶解液美拉德反应最佳工艺条件:D-木糖添加量40 g/L、初始p H8.5、反应时间90 min、反应温度105℃,食盐添加量20 g/L。在此条件下,南极磷虾美拉德反应产物的感官等级评定为优,其优秀峰值为0.462。将模糊数学应用于南极磷虾酶解液美拉德反应产物的感官评价,使结果更加客观准确,为南极磷虾深加工的应用与研究提供了参考数据。
Fuzzy mathematic evaluation model was introduced to optimize the Maillard reaction technology of Antarctic krill hydrolyzate.As four key factors, colour, texture, taste and odour of Maillard reaction products were on weight analysis based on sensory evaluation, and the integrated assessment system was established. The technology of Maillard reaction products was optimized by single factor and orthogonal tests, combining with sensory evaluation method of fuzzy mathematics.The effects of addition of D-xylose, initial pH, reaction time, reaction temperature on sensory evaluation for Maillard Reaction were investigated.The results showed that the optimum stewed conditions were as follows.D-xylose addition of 40 g/L,initial pH of 8.5, reaction time of 90 min, reaction temperature of 105 ℃ and salt addition of 20 g/LUnder this optimal condition,the sensory evaluation level of Maillard reaction products was excellent with the peak of 0.462. Sensory evaluation combined with fuzzy mathematics make the estimation more objective and correct,which provide reference basis for the application and research of deeo orocess of Antarctic krill.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第24期297-302,共6页
Science and Technology of Food Industry
基金
广东省高等学校学科建设项目(2013CXZDA020)
广东省产学研项目(2013B090600155)
广东海洋大学创新强校基金项目(GDOU2013050314
GDOU2014050203)
关键词
南极磷虾
酶解液
模糊数学
感官评价
美拉德反应
Antarctic krill
hydrolyzate
fuzzy mathematics
sensory evaluation
Maillard reaction
