Optimization of Maillard Reaction Aroma Process of the Hydrolysate of Tilapia (Oreochromis niloticus) Frames Protein

doi:10.11924/j.issn.1000-6850.2012-2978

Abstract

Abstract: In order to study the Maillard reaction aroma process of the hydrolysate of tilapia, the effects of four factors, reaction temperature, heating time, pH value and amount of reducing sugar, on Maillard reaction products (MRPS) were evaluated using sensory analysis method, and the Response Surface Methodology (RSM) was applied to optimize the process. The optimum conditions for Maillard reaction were 57 min reaction time, 111℃reaction temperature, pH 6.0 and reducing sugar of 2.0% (the ratio of glucose and xylose was 2:1). The HPLC analysis showed that the content of organic acid in the MRPS was higher than before, and the flavour guanosine monophosphate (GMP) was detected in the MRPS, while it was not detected in enzymatic hydrolysate. The GC-MS analysis results showed that the volatile ingredients in the MPRS included 68 kinds of flavor compounds, they were 6 kinds of alcohols, 7 of aldehydes, 5 of ketones, 7 of aromatic compounds, 11 of esters, 8 of furan, 9 of pyrazine, 1 of pyrrole, 7 of hydrocarbons, 5 of acids and 2 of sulfur compounds, respectively. Under the optimized conditions, the Maillard reaction products (MRPS) were transparent, red-brown with a unique flavor of the fish. The flavor was rich and had a lasting fragrance.

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