Optimization of Preparation of Seafood Flavor Condiment Base from Cooked Abalone Juice by Maillard Reaction

doi:10.7506/spkx1002-6630-2016220010

Abstract

Abstract: In this study, cooked abalone juice was used to produce seafood flavor condiment base via Maillard reaction with xylose under heating conditions. Sensory evaluation and pH value of the reaction products were determined and odor changes were analyzed using electronic nose. Using orthogonal array design, the reaction conditions xylose concentration, temperature and time were optimized to be 10%, 110 ℃, and 40 min, respectively. Under the optimized conditions, the pH value of the Maillard reaction products was 4.73 ± 0.08, and absorbance values at 280 and 420 nm (A280 nm and A420 nm) were 0.37 ± 0.02, and 0.27 ± 0.02, respectively.

Key words: cooked abalone juice, Maillard reaction, electronic nose

CLC Number:

TS254.4

WU Jingna, JIN Yanfen, CHEN Xiaoting, PAN Nan, YE Linhong, LIU Zhiyu,*. Optimization of Preparation of Seafood Flavor Condiment Base from Cooked Abalone Juice by Maillard Reaction[J]. FOOD SCIENCE, 2016, 37(22): 69-76.

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