Journal of Nuclear Agricultural Sciences ›› 2021, Vol. 35 ›› Issue (3): 651-659.DOI: 10.11869/j.issn.100-8551.2021.03.0651

• Food Irradiation·Food Science • Previous Articles     Next Articles

Optimization of Maillard Reaction for Skipjack Tuna Cooking Liquid and Amino Acid Analysis

CHEN Qihang1, FANG Xubo1,2,*, CHEN Xiao'e1,*, CHI Haibo1, YU Hui1, TIAN Fang1, WANG Jianqiang3   

  1. 1College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang 316022;
    2Zhejiang International Maritime Vocational and Technical college, Zhoushan, Zhejiang 316021;
    3Zhejiang Rongchuang Food Industry Ltd, Zhoushan, Zhejiang 316000
  • Received:2019-10-12 Online:2021-03-10 Published:2021-01-19

鲣鱼蒸煮液美拉德反应优化及氨基酸分析

陈启航1, 方旭波1,2,*, 陈小娥1,*, 池海波1, 余辉1, 田方1, 王坚强3   

  1. 1浙江海洋大学食品与药学学院,浙江 舟山 316022;
    2浙江国际海运职业技术学院, 浙江 舟山 316021;
    3浙江融创食品工业有限公司,浙江 舟山 316000
  • 通讯作者: *方旭波,男,教授,主要从事水产加工与贮藏研究。E-mail:fxb70@163.com;陈小娥,女,教授,主要从事海洋生物资源综合利用研究。E-mail:xiaoechen@163.com。同为通讯作者。
  • 作者简介:陈启航,女,主要从事食品加工与安全研究。E-mail:m17805801905@163.com
  • 基金资助:
    浙江省基础公益研究计划项目(LGN21C200010),舟山市科技计划项目(2020C21002),舟山市普陀区科技计划项目 (2019JH112),国家重点研发计划项目(2020YFD0900905)

Abstract: In order to prepare Skipjack tuna seasoning with good flavor, Skipjack tuna cooking liquor (STCL) was used as raw material in this experiment. Based on enzymolysis and deodorization, electronic nose and sensory evaluation combined with principal component analysis (PCA) and linear discriminant analysis (LDA) were employed to aoptimize the Maillard progress of Skipjack tuna cooking liquid. At the same time, the amino acid composition and essential amino acid nutrition of Maillard product from enzymatic hydrolysate were also analyzed. The results showed that the electronic nose combined with LDA exhibited more capability of distinguish difference in the odor changes of Maillard reaction products than PCA analysis. The optimal conditions of Maillard reaction of Skipjack tuna cooking liquid were as follows: xylose-glucose ratio,1:2; heating temperature,110℃; reaction time, 45 min. Under these conditions, the product was yellow-brown with rich fish flavor. The total amino acids amount was 7.036 g·100 g-1, and the essential amino acids content was 2.888 g·100 g-1. EAAI was 64.034, and the value of nutrition was high. Thus, it is an ideal material for developing Skipjack tuna seasonings. The results provide theoretical basis for the development of Skipjack tuna seasoning.

Key words: Skipjack tuna cooking liquid (STCL), Maillard reaction, electronic nose, orthogonal experiment, amino acid

摘要: 为了制备风味良好的鲣鱼调味基料,本试验以鲣鱼蒸煮液(STCL)为原料,在酶解和脱腥基础上,采用感官评价、电子鼻技术结合主成分分析(PCA)及线性判别分析(LDA),通过正交试验优化美拉德工艺,并对鲣鱼蒸煮液酶解液美拉德产物进行氨基酸组成成分分析和必需氨基酸营养评价。结果表明,电子鼻技术结合LDA优于PCA,更能客观地区分不同条件下鲣鱼蒸煮液酶解液美拉德反应产物的风味差异;鲣鱼蒸煮液酶解液美拉德反应最优工艺条件为:添加木糖-葡萄糖1:2,在110℃下加热45 min,在此条件下,美拉德产物鱼香味浓郁,色泽呈黄棕色,氨基酸总量为7.036 g·100g-1,必需氨基酸含量为2.888 g·100g-1,必需氨基酸指数(EAAI)为64.034,说明鲣鱼蒸者液美拉德反应产物营养价值较高,是研发海鲜调味料的理想基料。本研究结果为鲣鱼调味基料的开发提供了一定的理论依据。

关键词: 鲣鱼蒸煮液, 美拉德反应, 电子鼻, 正交试验, 氨基酸