Effect Of Ultrasonic Treatment On Maillard Reaction Of Hydrolysate Derived From Mussel Meat And Its Manufacture Of Microencapsulated Seasoning

Mussel resources are abundant in China.However,the utilization rate of mussel processing is very low because of the its tough taste and earthy smell.The mussel meat contains a wide range of amino acids and rich in sweet and delicious amino acids.It is an ideal raw material for preparing seasonings.In this paper,the enzymatic hydrolysate derived from mussel meat was used as raw material,and a kind of mussel meat seasoning was prepared by ultrasonic-assisted Maillard reaction process,microencapsulation and spray drying technology.In order to provide a certain technical reference for the development of a mussel meat seasoning.The contents and conclusions of our paper are as follows:?1?Study on ultrasonic-assisted enzymatic hydrolysis of mussel meat6 proteases were used to hydrolyze mussel meat under their optimum conditions.The optimum protease was selected as papain according to the degree of hydrolysis and sensory scores.The degree of hydrolysis was used as an indicator to determine the ultrasonic temperature of 40?and the hydrolysis time of 3 h by single factor test.Based on the Box-Behnken test design,the optimal enzymatic process parameters were obtained:the ultrasonic power was 360 W,the ultrasonic time was 20 min,the amount of enzyme was 5600 U/g,the concentration of the substrate was 4%.The DH%of the hydrolysate was 30.32%.?2?Study on the Maillard reaction of hydrolysate derived from mussel meatUsing the sensory scores as an indicator,the ratio of glucose to xylose was determined by a single factor test to be 1:2.The optimal process parameters for the Maillard reaction of the hydrolyzed were optimized by orthogonal experiment:the amount of reducing sugar was 3%,the reaction time was 90 min,the reaction temperature was 115?,and the reaction pH was 6.The sensory score under this process condition was 8.53.The order of influence of each factor on the sensory score was:reaction time>reaction temperature>the amount of reducing sugar>the reaction pH.The Maillard reaction product obtained under the optimum process parameters was reddish brown with a characteristic mussel flavor and umami taste.?3?Effect of ultrasonic treatment on the Maillard reaction and product characteristics of hydrolysateAmong the three treatments of ultrasonic,heating and ultrasonic-assisted heating.The pH value of Maillard reaction products decreased the fastest,the intermediate products(A_294nm)and brown melanoids(A_420nm)produced the most,the spectral intensity increased the fastest,and the consumption of amino acids was the largest under the ultrasonic-assisted heating treatment.The results showed that the Maillard reaction rate of hydrolysate induced by ultrasound-assisted heating treatment was the fastest,followed by heating and ultrasonic treatment.SPME-GC-MS analysis combined with sensory evaluation showed that the Maillard reaction products with ultrasound-assisted heating treatment exhibited a ideal sensory properties.Meanwhile the Maillard reaction products had the highest antioxidant activities.?4?Study on the optimizing of compound solution by fuzzy mathematics sensory evaluation methodThrough the single factor test,it was determined that the citric acid was 0.4%,the disodium nucleotide was 0.5%,and the disodium succinate was 0.5%.Based on the fuzzy mathematics sensory evaluation method,the optimal process parameters of factors were determined:the salt was 6%,the sugar was 8%,the sodium glutamate was 3%,the yeast extract was 2%.The order of each factor was:sugar>salt>yeast extract>sodium glutamate.The results showed that the fuzzy mathematical sensory evaluation method combined with orthogonal experiment to optimize the compounding solution process was reasonable and accurate.?5?Preparation of microcapsule seasoning by spray drying method and its characterizationThe optimum process parameters for preparing microcapsule seasoning by spray drying method were determined:the ratio of wall material?WPI:OSA?was 2:1,the ratio of core material to wall material was 1:1,the solid content was 20%,the inlet air temperature was 180?,the feed flow rate was 14 mL/min.The encapsulation rate of microcapsule seasoning prepared was 55%,the water content was low??6.10%?,the solubility was good??80%?,and also has certain antioxidant capacities.The infrared spectral analysis and scanning electron microscopy showed that the core material of seasoning was well embedded and formed a spherical microcapsule.The DSC analysis showed that the glass transition temperature of the microcapsule seasoning was 58.71?,which was higher than the normal storage temperature,so the microcapsule seasoning was stable at room temperature.