Study on Preparation Process of Seasoning Basic Material of Trachinotus ovatus by Enzymatic Hydrolysis-Maillard Reaction and Flavor Analysis
With enzymatic hydrolysate of Trachinotus ovatus processing by-products as the raw material,Maillard reaction conditions are optimized by single factor experiment and orthogonal experiment.The results show that the factors affecting the sensory scores of Maillard reaction are ranked as reaction time(C)>glucose addition amount(A)>thiamine addition amount(B),and the optimal conditions of Maillard reaction are 4%glucose,0.4%thiamine,reaction time 3 min.Electronic nose and electronic tongue are used to detect Maillard reaction liquid,indicating that the main odor sensor WIW is sensitive to sulfides,and the umami and saltiness response values in the taste sensors increase significantly(P<0.05).The light yellow,shiny and seafood-flavored powdered seasoning basic material is obtained after the enzymatic hydrolysis-Maillard reaction liquid is concentrated by vacuum freezing.The total amount of amino acids is 26.82 g/100 g,among which,the essential amino acids account for 36.7%,the umami amino acids account for 24.5%,and the sweet amino acids account for 29.3%.The nutritional composition and flavor components of the seasoning basic material are improved.The seasoning basic material powder is analyzed by GC-MS.The results show that the main volatile components are 75 substances such as alcohols,hydrocarbons,ketones and aldehydes,and the seasoning basic material powder has mellow,fruity and meaty flavors.This study has provided technical references for the comprehensive utilization of other fish processing by-products in the future.
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