鲣鱼蒸煮液美拉德反应优化及氨基酸分析

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。

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

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.