Optimization of Maillard Reaction Process of Takifugu bimaculatus Head and Analysis of Volatile Flavor Substances
In order to improve the added value of Takifugu bimaculatus head,the pufferfish flavor basic material is prepared.With fish head as the raw material,after enzymatic hydrolysis,Maillard reaction is used to enhance its aroma and color.The process conditions are optimized by orthogonal test.The changes of volatile substances before and after Maillard reaction are analyzed by gas chromatography-mass spectrometry(GC-MS)and electronic nose.The results show that the optimum conditions for Maillard reaction of Takifugu bimaculatus head enzymatic hydrolysate are as follows:xylose-glucosamine ratio is 1∶2,the addition amount of reducing sugar is 3.5％,reaction time is 65 min and reaction temperature is 115 ℃.The results of GC-MS show that Maillard reaction improves the overall flavor of enzymatic hydrolysate.Aldehydes are the main volatile substances in Maillard reaction products,and other compounds make the flavor richer.The analysis results of electronic nose radar diagram are basically consistent with the results of GC-MS data.The results of this study have provided a theoretical basis for the development of seafood flavor basic material with Takifugu bimaculatus head as the raw material.
Takifugu bimaculatus headMaillard reactionorthogonal testflavorGC-MSelectronic nose
万方数据
维普
