Preparation of Flavoring Base from Enzymatic Hydrolysate of Visceral Waste Proteins of Grass Carp through Maillard Reaction

doi:10.7506/spkx1002-6630-201422002

Abstract

Abstract:

Flavoring base with good flavor was prepared from the papain hydrolysate of visceral waste proteins of grass carp
and glucose through Maillard reaction. The optimal reaction conditions were found to be: carbonyl/ammonia molar ratio,
1:2; reaction time, 30 min; temperature, 110 ℃; and pH, 8.0. Gas chromatography-olfactometry mass spectrometry (GC-OMS)
was used to detect aroma compounds before and after the thermal reaction. After the reaction, aroma active compounds
increased obviously. A total of 19 aroma active compounds were detected, including 3 ketones and aldehydes, 1 ester,
4 furan, 1 pyrazine, 1 thiazole , 2 terpenoids, 2 alkenes , 1 ether, and 1 acid.

Key words: grass carp viscera, thermal reaction, flavor

CLC Number:

TS205

CONG Yan-jun, QING Yu-ting, YI Hong. Preparation of Flavoring Base from Enzymatic Hydrolysate of Visceral Waste Proteins of Grass Carp through Maillard Reaction[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201422002.

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Preparation of Flavoring Base from Enzymatic Hydrolysate of Visceral Waste Proteins of Grass Carp through Maillard Reaction

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