作　　者： ; ; ; ; ;

机构地区： 广东海洋大学食品科技学院

出　　处： 《食品科学》 2010年第24期199-205,共7页

摘　　要： 为提高对虾副产品深加工利用水平,以南美白对虾虾头酶解蛋白粉为原料,采用微波加热实验设备,以感官品评为指标,研究影响低水分含量的固相原料美拉德反应增香效果的各因素,并通过单因素试验以及响应面法优化最佳条件。结果表明:将虾头酶解液pH值调整为6.9,进行干燥处理,制备虾头酶解蛋白粉;添加增香剂,其中还原糖5%、氨基酸2%、牛磺酸0.3%;通过响应面优化的微波加热最佳工艺条件:反应时间2min、起始水分含量30%,得到的虾风味料虾味浓郁;产品经SPME-GC-MS检测,共鉴定出69种风味成分,主要有吡嗪类、酮类、醇类、醛类、嘧啶和有机酸等化合物。其中吡嗪类物质占挥发性成分相对含量49.86%,在产品香气中起主导作用。本实验所得最佳工艺不但可以提高对虾副产品的深加工利用,同时为复合调味料的生产开拓了新的领域。 In order to improve the depth development and utilization of shrimp by-products, the hydrolysate powder of Penaeus vanamei shrimphead was used as raw material to conduct microwave-heating treatments. Based on the single factor experimental results, the optimal preparation processing was explored by response surface experiments using sensory evaluation as the index. Results indicated that the optimal enzymatic hydrolysis processing were enzymatic hydrolysis pH of 6.9, reducing sugar of 5%, amino acids of 2% and taurine of 0.3%. Meanwhile, the optimal microwave-heating processing parameters were reaction time of 2 min and initial water content of 30%. Under these optimal processing conditions, prepared shrimp flavorings exhibited strong aromatic flavor. A total of 69 volatile flavor components were detected in prepared products by SPME-GC-MS, which included pyrazines, ketones, alcohols, aldehydes, and organic acids. Moreover, the pyrazines was accounted for 49.86% of total volatile components and exhibited a significant contribution to product aroma. These investigations not only improve the depth exploitation and utilization of shrimp by-products, but also provide a new area for the development of compound seasonings.

关 键 词： 虾头酶解物 微波加热 美拉德反应 风味基料 固相微萃取 气相色谱 质谱联用

领　　域： [轻工技术与工程] [轻工技术与工程]