சுருக்கம்

Research of preparing seafood flavor applying maillard reaction products derived from the hydrolysate of mussel juice

Wei Luo, Zhen-Hua Duan, Bin Wan, Jing Hu

Mussel juice, the byproduct of the mussel processing. Due to the limitation of traditional mussel processing, the residual mussel juice cannot be fully utilized. Meanwhile, the relevant optimizations about the mussel juice have not been reported yet. In this study, the optimum technology of mussel flavor product by using hydrolysates from mussel juice were investigated. Response surface methodology (RSM) was applied to define the thermal reaction conditions for improving the sensory evaluation of Maillard reaction products (MRPs), which was rare been used to preparing mussel juice seasoning in the published information. The contents of amino acids and volatile compounds in MPRs which prepared under the optimum conditions were determined by HPLC and GC-MS, respectively. Results illustrate that 17 kinds of amino acids were both detected in MRPs and original. Whereas, total amino acids and essential amino acids in MRPs revealed an increase by 314.95% and 423.62% respectively. Totally 52 volatile compounds were described by mass spectrum (MS) and relevant literature. Moreover, the pyrazines was accounted for 37.49% of total volatile compounds and made a great contribution to forming seafood flavor with caramel aroma. In conclusion, the investigations not only promote the deep processing and utilization of mussel byproduct, but also provide theory basis for developing mussel seasonings