在梅拉德反应中,鱼副产品水解剂的香味形成
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Updated: Jul 4, 2025

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Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
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Dan Qiu1, Ruiqing Gan1, Qiaohui Feng1
1College of Food Science and Engineering, Hainan University, Haikou, Hainan, China.
Journal of food science
|February 6, 2024
概括
梅拉德反应 (MR) 改善了鱼副产品蛋白质水解,增强了它们的味道,并掩盖了不必要的音符. 这一过程从鱼类副产品中产生了有前途的新食品调味剂.
科学领域:
- 食品化学 食品化学
- 蛋白质的化剂 蛋白质的化剂
- 梅拉德反应 梅拉德反应
背景情况:
- 提拉皮亚的副产品是丰富的蛋白质来源,往往未得到充分利用.
- 鱼类气味和苦味限制了鱼蛋白质水解剂的应用.
- 梅拉德反应 (MR) 是一种改善风味特征的潜在方法.
研究的目的:
- 为了研究鱼副产品蛋白质水解的梅拉德反应 (MR).
- 为了确定参与鱼水解酸的MR的关键风味化合物和前体.
- 评估MR修饰的鱼水解剂作为食品成分的潜力.
主要方法:
- 在迈拉德反应之前和之后对挥发性物质的分析.
- 使用相对气味活动值 (ROAV) 和预测变量重要性 (VIP) 识别关键的挥发性化合物.
- 前体和自由氨基酸 (FAA) 的表征.
主要成果:
- 八种主要的挥发性物质,包括2,5-二甲基pyrazine和hexanal,对MR产品做出了重大贡献.
- 十种挥发性化合物,如1-octen-3-ol和2-pentylfuran,作为风味标记物.
- 乌玛米和苦的自由氨基酸 (FAA) 被确定为关键的风味前体.
结论:
- 梅拉德反应有效地改善了鱼副产品水解的风味.
- 经MR修饰的鱼水解剂显示出作为有价值的食品调味剂的潜力.
- 这一战略提供了一种可持续的方法来利用鱼类加工副产品.
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