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中国农学通报

中国农学通报 ›› 2012, Vol. 28 ›› Issue (29): 98-103.

所属专题： 生物技术

• 水产 渔业 • 上一篇    下一篇

海参性腺和海参肠酶解液风味改良研究

李冬燕 王雨生 陈海华 曹荣 刘淇   

  • 收稿日期:2012-05-23 修回日期:2012-07-23 出版日期:2012-10-15 发布日期:2012-10-15
  • 基金资助:

    中央级公益性科研院所专项资金项目

Flavor Improvement of Hydrolysate from Intestines and Gonads of Sea Cucumber

  • Received:2012-05-23 Revised:2012-07-23 Online:2012-10-15 Published:2012-10-15

PDF (PC)

825

摘要：

由于海参性腺和海参肠酶解液的风味不佳，本实验主要通过美拉德反应改善其风味，以期为海参性腺和海参肠的综合利用提供理论支持。以感官评价为指标，结合电子鼻的分析，研究了美拉德反应的基本体系及反应的基本参数对海参肠和海参性腺酶解液风味的改良作用。海参性腺酶解液Maillard反应温度120℃，还原糖添加量为6%（葡萄糖:木糖=5:1），甘氨酸:精氨酸的比例为3:1，氨基酸添加量为3%，反应pH 8.5，反应时间20 min；海参肠酶解液Maillard反应温度115℃，还原糖添加量为6%（葡萄糖:木糖=1:1），甘氨酸:精氨酸的比例为1:1，氨基酸添加量为3%，反应pH不调，反应时间30 min。采用Maillard反应能够很好的改善海参性腺和海参肠酶解液的风味，使其由感官难以接受变为感官易于接受的产品。

关键词: 肇源县, 肇源县

Abstract:

The Maillard reaction was used to improve the flavor of hydrolysate from intestines and gonads of sea cucumber, which were poor of taste. Flavor improvement of hydrolysate from instestines and gonads of sea cucumber was investigated by Maillard reaction according to the results of sensory evaluation and electron nose. The reaction parameters to sea cucumber gonads hydrolysate was: temperature of 120℃, reducing sugar (glucose:xylose=5:1) 6%, amino acid (glycine:arginine=3:1) 3%, pH 8.5, the reaction time of 20 min. The reaction parameters to sea cucumber intestines hydrolysate were as follows: temperature of 115℃, 6% of reducing sugar (glucose:xylose=1:1), 3% of amino acid (glycine:arginine=1:1), pH 8.5, the reaction time of 30 min. Flavor of hydrolysate from instestines and gonads of sea cucumber could be improved by Maillard reaction, which could be accepted by sensory.