摘要
采用单因素试验结合Friedman排序检验法和正交试验结合模糊数学的感官评价方法分析反应温度、反应时间和p H值对鸭骨汤酶解液美拉德反应的颜色和风味的影响,得出最佳的反应条件,并采用感官评定和固相微萃取结合气相色谱-质谱联用的方法测定挥发性风味成分,验证最佳条件。结果表明,通过正交试验和感官评定结合模糊数学处理数据,得到鸭骨架酶解液美拉德反应的最佳条件为反应温度115℃、p H 7.0、反应时间60 min。经过检测,产生了醛类、酮、烷烃、噻吩、噻唑、酯类等多种挥发性风味成分。实验结果为工业上开发研究高品质的肉味衍生化产品提供一定参考。
For the purpose of finding the optimal conditions for Maillard reaction of the enzymatic hydrolysate of duck bone protein, this study aimed to determine the effect of temperature, time and p H on browning degree and flavor of Maillard reaction products（MRPs）. Firstly, experiments were designed and conducted using one-factor-at-a-time approach and the results were statistically analyzed by using the Friedman test. Then optimization of the reaction conditions was carried out using an orthogonal array design. The overall flavor profile was evaluated using a sensory panel based on fuzzy mathematics. Furthermore, the volatile flavor compounds of MRPs were determined by solid phase microextraction（SPME） combined with gas chromatography-mass spectrometry（GC-MS） to validate the optimized conditions. The optimal conditions were found to be reaction at 115 ℃ and p H 7.0 for 60 min. The reaction product obtained under these conditions contained a variety of volatile flavor components, including aldehydes, ketones, alkanes, thiophenes, thiazoles and esters. This study can provide a useful guidance for the industry production of high quality meat-flavor essence.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第4期261-267,共7页
Food Science
基金
中央财政农业技术推广项目(TG(16)035)
南京市科技计划项目(201505044)
南京市科技公共平台专项(2014平台030008)
