Optimization of Preparation of Seafood Flavor Essence from Mussel Hydrolysate by Response Surface Methodology

doi:10.7506/spkx1002-6630-201306018

Abstract

Abstract: The optimal process conditions for producing seafood flavor essence from mussel hydrolysate by Maillard reaction were studied and the developed product was subjected to sensory evaluation and GC-MS analysis. The results showed that the optimal model system for preparing seafood flavor essence included 0.5% alanine/proline mixture at a ratio of 2:3, 8% glucose/xylose mixture at a ratio of 1:3, pH 6.2, and reaction at 100 ℃ for 25 min. By GC-MS analysis, 29 volatile compounds were identified as carboxylic acids, pyrazine, esters, aldehydes, ketones, alcohols and sulfur compounds. Among these compounds, benzothiazole, 3-(methylthio)propionaldehyde, pyrazine and other compounds contributed to seafood flavor essence.

Key words: mussel hydrolysate, Maillard reaction, seafood flavor essence, volatile component

CLC Number:

TS254.9

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