Flavor Changes in the Heat-reacted Essence of the Enzymatic Hydrolysate of Mussel under Different Heating Conditions and Drying Processes
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Abstract:
The enzymatic hydrolysate of mussel was used as the raw material for preparing the thermal reaction essence with a seafood flavor through the Maillard reaction. The effects of reducing sugar type and addition amount, reaction time and reaction temperature on the Maillard reaction were investigated through using sensory scores as the indicators. The conditions for preparing mussel thermal reaction essence were optimized by the orthogonal experiments: mussel enzymatic hydrolysate 10%, xylose 5%, reaction time 90 min, reaction temperature 100 ℃. The obtained mussel essence had a high intensity of natural seafood flavor. The comparison of the powder state and physico-chemical properties of the essence powder prepared by ultrasonic spray-freeze drying, vacuum freeze-drying and spray drying revealed that the essence powder prepared by ultrasonic spray-freeze drying was the best, having a light yellow color, fine size, evenly dispersed nature, and high solubility. The solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) analyses revealed a total of 28 volatile compounds in the essence prepared via the three drying processes, including aldehydes, alcohols, pyrazines, furans, esters and ketones. The volatile components of the essence powders prepared by the three drying processes differed significantly, with the volatile profile of the essence obtained by the ultrasonic spray-freeze drying being the closest to that prior to drying (i.e. best powder state and strongest flavor). This study provides a theoretical basis for the production and processing of high-fidelity mussel thermal reaction essence with seafood flavor.
