Improvement Of Flavor Quality Of Aloididae Aloidi Enzymatic Hydrolysate And Preparation Of Seafood Seasoning Based On Maillard Reaction

Aloididae aloidi is a small,low-value shellfish rich in high-quality protein and umami compounds,and is an ideal raw material for preparing seafood seasonings.However,the bitter taste and fishy are seriously restricts its further development and application.Based on our previous studies,we selected the enzymatic hydrolysate coupled with ultra-high pressure(UHP-enzymatic hydrolysate)as the research object,used Maillard reaction(MR)to improve the flavor quality,and then analyzed the changes of flavor and antioxidant capacity.Finally,spray drying was performed to obtain a seafood seasoning with good flavor,slow-release effect of umami and antioxidant function.The main contents and conclusions were as follows:1.The optimization results of MR conditions showed that the reaction temperature has the greatest influence on the odor of UHP-enzymatic hydrolysate,which is well distinguished by the electronic nose.The freeze-dried powder of enzymatic hydrolysate(0.50 g),D-xylose(0.20 g)and L-cysteine(0.15 g)were formulated into a 10 m L reaction system.The optimal reaction conditions were reaction temperature 120°C,the reaction time was 90 min,and the initial p H of the reaction was 7.0.2.The physicochemical properties and flavor changes of UHP-enzymatic hydrolysate after MR were investigated.The results showed that UHP-enzymatic hydrolysate had more low molecular peptides and free amino acids than atmospheric enzymatic hydrolysate,and the browning intensity was increased after MR.The contents of free amino acid and5?-nucleotides in MR products decreased significantly,while the content of organic acid increased.Electric tongue results showed that the taste characteristics of MR products changed,with the bitterness,umami and astringency were decreased,while the richness taste increased,and the taste was more harmonious.In addition,electronic nose and GC-MS results showed that the odor of the enzymatic hydrolysate changed after MR,the aldehydes with fishy characteristics significantly reduced,and the furan and sulfide content with meat flavor increased.3.The antioxidant capacity of enzymatic hydrolysate after MR was investigated.The results showed that the antioxidant activity of the enzymatic hydrolysate after MR was significantly improved,while the UHP-enzymatic hydrolysate MR product had the strongest antioxidant activity.After MR,the ABTS radical scavenging activity of 1233.1?M Trolox/m L increased to 2253?M Trolox/m L,the reducing power increased from 0.319to 0.978,the hydroxyl radical and DPPH radical scavenging activity was increased by about 7%and 8%,and the Fe²⁺chelating activity was low(less than 35%).4.The effects of different wall materials on the physical properties,stability,umami slow-release rate and volatile flavor substances of MR after spray drying were investigated.The results showed that solid mixture have the characteristics of low moisture content and high solubility,and the addition of wall material can effectively reduce its moisture absorption.However,it will lead to the increase of particle size and the decrease of zeta potential of the microcapsule aqueous solution of microcapsule aqueous solution and the decrease of Zeta potential,which will decrease the stability of the solution.Adding chitosan and chitosan+gum arabic were better,the solid mixture were round and globular,there was no adhesive phenomenon and the surfaces was smooth,no sunken and pore,and the endogenous fluorescence intensity was obviously reduced,which indicated that the embedding effect all right.Thermogravimetric analysis showed that the thermal stability of the solid mixture was significantly improved after adding the wall material.The umami release results showed that the umami release rate of the blank group was the fastest,91.51%was released by 4 min,and the chitosan+gum arabic group released 80%at 32min.GC-MS results showed that the addition of suitable wall materials had a good protection effect on volatile flavor substances.