Study On The Properties Of Maillard Reaction Products Prepared From Seaweed And Chicken Hydrolysate And Their Application In Meat Flavor

Maillard reaction plays an important role in the formation of meat flavor compounds.It has been gradually applied to meat flavor production in recent years,but now there is no product with complex and innovative flavor.In this paper,the best enzymolysis method of Sargassum and chicken was explored,the effects of reaction conditions on the physical and chemical properties and antioxidant activity of Maillard reaction products(MRPs)were analyzed,and the fuzzy logic model was established to optimize the preparation of seaweed chicken flavor.In this paper,Sargassum were dried at 60? hot air drying and hydrolyzed with cellulase,and 1%NaCl was added to improve the enzymatic hydrolysis yield.The seaweed hydrolysate was produced under the optimal conditions:the enzyme concentration was 4.0%,the hydrolysis temperature was 55?,the hydrolysis pH was 4.4,the solid-liquid ratio was 1:25 and the reaction time was 150 min.The content of reducing sugar of seaweed hydrolysis was 4.11 g/L and the average degree of polymerization was 1.47.Preheating chicken protein at 70? for 15 min was the optimal conditions for heat treatment,then the double-enzyme fractional enzymatic hydrolysis was applied.The final conditions of chicken enzymatic hydrolysate were as follows:the hydrolysis temperature was 50?,the initial pH was 6.0,the amount of flavourzyme was 2000 U/g and the reaction time was 2 h.Then the pH was adjusted to 8.5,2000 U/g trypsin was added and hydrolyzed for 2 h,which resulted in a 33.6%degree of hydrolysis value.When the type of reducing sugar was xylose,the reaction temperature was 90? and the reaction pH was 9.0,the changes of intermediate product,browning degree,pH and free amino acid content of MRPs were largest.Under this condition,MRPs had higher antioxidant activity.Finally,with the basis of single factor and orthogonal experiment,the fuzzy logic model of sensory evaluation was established.The seaweed chicken flavor with rich odour and unique flavor was produced following the optimal formulation with seaweed enzymatic hydrolysate of 20%,xylose of 6.0%,cysteine of 0.2%and reaction temperature of 100?.The development of seaweed chicken flavor contributed to the innovation of meat flavor products,and it also provided a reference for the application of fuzzy logic model in optimizing food formulations.