利用梅鱼制备调味基料的研究
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摘要
梅鱼(Collichthys niveatus)是一种高蛋白、低脂肪且含有丰富矿物质元素的小型经济鱼类,产量较大。目前梅鱼主要以鲜销为主,少量冷冻制品,导致梅鱼的附加值低,蛋白资源浪费严重。本论文以梅鱼肉为原料,对其蛋白质组成、营养价值进行分析,采用酶水解技术,以主要鲜甜味游离氨基酸总量为酶解指标,得到鲜味酶解液,并通过美拉德反应获得风味较好的海鲜调味基料,并分析其风味特征,旨为梅鱼的深度开发和提高加工附加值提供理论依据和有效途径。主要研究结果如下：
论文首先对梅鱼鱼肉的化学组成和主要营养成分分析及评价。其化学组成为：水分79.72%,灰分为1.25%,蛋白质为16.75%,脂肪为1.77%,总糖的含量为0.17%,并且含有丰富的常量及微量元素。必需氨基酸和非必需氨基酸的比值为73.27%,必须氨基酸指数(EAAI)高达92.53。多不饱和脂肪酸(PUFA)含量为27.18%,其中DHA为15.16%、EPA为6.36%。梅鱼鱼肉是营养价值较高的优质原料。
分别选用碱性蛋白酶、复合蛋白酶、风味蛋白酶及动物蛋白水解酶对梅鱼蛋白进行水解,比较酶解液的主要鲜甜味游离氨基酸、水解度和苯丙氨酸的含量,确定动物蛋白水解酶为最佳酶源。在单因素试验的基础上,采用响应面设计进行试验优化,得出罪佳水解条件为：温度40.7℃、pH7.68、[E]/[S]0.84%,酶解时间4h。此条件下制备的梅鱼酶解液的鲜甜味游离氨基酸总量为15.159μg/mL。
以褐变程度和香味中间体形成程度、有机酸含量和呈味核苷酸含量为美拉德反应评价指标,比较高压和微波两种加热方式,得出高压加热方式优于微波。在此基础上,通过配方的优化,得出制备海鲜调味基料的最佳配方：酶解液在羰氨比为1/1,pH为8.5,温度为120℃的条件下,添加葡葡萄糖和木糖的混合糖(2：3),0.04gNaCl,0.03gVc,0.005gVB1,蒜汁20μL,反应60min,制得的MRPs焦香和海鲜味明显,并有淡淡的肉香味,无鱼腥味和苦涩味。
最后对自制海鲜调味基料的风味物质进行了分析。非挥发性风味物质：有机酸的总量为2.04g/L,其中主要有酒石酸、苹果峻、乙峻和琥珀酸。呈味核苷酸的总量为0.322g/L,主要包括鸟苷酸、次黄嘌呤、腺苷酸。游离氨基酸的总含量为1.7g/L,其中鲜味氨基酸占11.80%,必需氨基酸含量高达61.12%。味精当量(EUC)为30.33gMSG/L。挥发性风味物质：吡嗪类为58%,醇类化合物为11.93%,醛类化合物为10.64%,酮类化合物为5.45%,呋喃类化合物为4.04%,含硫化合物为2.42%,酯类化合物为1.9%,其他碳氢化合物为4.93%,其他含氮化合物为0.69%。其中对风味有贡献的化合物有3-甲基丁醇、1-辛烯-3-醇、苯丙醛、庚醛、2-壬酮、甲基吡嗪、2-乙基-6-甲基吡嗪、2-乙基-3,5-基丁醇、2-乙基呋喃、2-戊基呋喃、二甲基二硫醚、3-甲硫基丙醛、二甲基三硫醚等。
Collichthys niveatus, is a high-protein, low in fat, rich in minerals and commercial fish. It has large production in china. Currently, Collichthys niveatus is mainly sold directly, also some frozen products. So it has low added value and protein resources are wasted. Therefore, the thesis analyzes its protein composition and nutritional value. Enzyme of animal protein were applied to hydrolyze the Collichthys niveatus protein, the fresh and sweet of free amino acids as the indicator, get the delicious enzymatic hydrolysis. Through the Maillard reaction to obtain a better flavor seafood seasoning, meanwhile analyze its flavor. The purpose of this work was to provide theoretical basis and effective approach for deep processing of Collichthys niveatus, and improving added value. The major results obtained in this study are as follows:
First, the chemical composition and main nutritional was analyzed. The chemical composition:79.72%moisture,1.25%ash,16.75%protein,1.77%fat and0.17%polysaccharide, while rich in mineral elements. E/NE is73.27%, EAAI up to92.53, BV74.04%. PUFA accounted for27.18%of total fatty acids amounts, of which content of15.16%DHA and6.36%EPA. Collichthys niveatus is a nutritional value, high quality raw material.
Collichthys niveatus'protein was hydrolyzed using four different proteases. Enzyme of animal protein is the best, compared DH, content of fresh and sweet of free amino acids and Phenylalanine. On the basis of single factor test, response surface method was applied to optimize the hydrolysis conditions. The optimum hydrolysis conditions were: temperature40.7℃, pH7.68,[E]/[S]0.84%, time4hours. Under these conditions, the total sweet of free amino acids was115.159μg/mL
Compare high pressure heating and microwave heating method, browning and formation of aroma, flavor nucleotides and organic acids as the indicator. We find high pressure heating is superior to microwave heating mode. The optimumt seafood seasoning conditions were: carbonyl/amino ratio of1:1, with pH8.5, temperature120℃, add glucose and xylose (3:2),0.04g NaCl,0.03g Vc,0.005g VB1,20μL garlic, react60min. The MRPs has obvious incense, seafood flavor and meat flavor, no fishy smell and bitter taste.
Finally, seafood seasoning's non-volatile flavor compounds and volatile flavor compounds were analyzed. Non-volatile flavor compounds: The total organic acids are2.04g/L, which are tartaric acid, malic acid, acetic acid and succinic acid. The total of flavor nucleotides is0.322g/L, which are GMP, HX and AMP. The total free amino acids is1.7g/L. Flavor amino acids accounted for11.80%of total free amino acids, essential amino acid content as high as61.12%, and EUC is30.33gMSG/L. Composition of volatile flavor compounds:58%Pyrazine,11.93%alcohols,10.64%aldehydes,5.45%ketone,4.04%furan,2.42%sulfur compounds,1.9%esters,4.93%for the other hydrocarbons, and other nitrogen-containing compounds is only0.69%. The mainly volatile substances of self-made seafood flavor condiment are as follows:3-methyl Butanal,1-Octen-3-ol, Heptenal, Phenylpropenal,2-Nonanone, Methyl pyrazine, Pyrazine-2-ethyl-3,5-dimethyl,2-Ethyl-6-methyl pyra-zine,2-ethylfuran,2-Heptylfuran, Furan-2-pentyl, Propanal-3-methylth-iol, Dimethyl trisulfide,2,3-Dithiabutane.
论文首先对梅鱼鱼肉的化学组成和主要营养成分分析及评价。其化学组成为：水分79.72%,灰分为1.25%,蛋白质为16.75%,脂肪为1.77%,总糖的含量为0.17%,并且含有丰富的常量及微量元素。必需氨基酸和非必需氨基酸的比值为73.27%,必须氨基酸指数(EAAI)高达92.53。多不饱和脂肪酸(PUFA)含量为27.18%,其中DHA为15.16%、EPA为6.36%。梅鱼鱼肉是营养价值较高的优质原料。
分别选用碱性蛋白酶、复合蛋白酶、风味蛋白酶及动物蛋白水解酶对梅鱼蛋白进行水解,比较酶解液的主要鲜甜味游离氨基酸、水解度和苯丙氨酸的含量,确定动物蛋白水解酶为最佳酶源。在单因素试验的基础上,采用响应面设计进行试验优化,得出罪佳水解条件为：温度40.7℃、pH7.68、[E]/[S]0.84%,酶解时间4h。此条件下制备的梅鱼酶解液的鲜甜味游离氨基酸总量为15.159μg/mL。
以褐变程度和香味中间体形成程度、有机酸含量和呈味核苷酸含量为美拉德反应评价指标,比较高压和微波两种加热方式,得出高压加热方式优于微波。在此基础上,通过配方的优化,得出制备海鲜调味基料的最佳配方：酶解液在羰氨比为1/1,pH为8.5,温度为120℃的条件下,添加葡葡萄糖和木糖的混合糖(2：3),0.04gNaCl,0.03gVc,0.005gVB1,蒜汁20μL,反应60min,制得的MRPs焦香和海鲜味明显,并有淡淡的肉香味,无鱼腥味和苦涩味。
最后对自制海鲜调味基料的风味物质进行了分析。非挥发性风味物质：有机酸的总量为2.04g/L,其中主要有酒石酸、苹果峻、乙峻和琥珀酸。呈味核苷酸的总量为0.322g/L,主要包括鸟苷酸、次黄嘌呤、腺苷酸。游离氨基酸的总含量为1.7g/L,其中鲜味氨基酸占11.80%,必需氨基酸含量高达61.12%。味精当量(EUC)为30.33gMSG/L。挥发性风味物质：吡嗪类为58%,醇类化合物为11.93%,醛类化合物为10.64%,酮类化合物为5.45%,呋喃类化合物为4.04%,含硫化合物为2.42%,酯类化合物为1.9%,其他碳氢化合物为4.93%,其他含氮化合物为0.69%。其中对风味有贡献的化合物有3-甲基丁醇、1-辛烯-3-醇、苯丙醛、庚醛、2-壬酮、甲基吡嗪、2-乙基-6-甲基吡嗪、2-乙基-3,5-基丁醇、2-乙基呋喃、2-戊基呋喃、二甲基二硫醚、3-甲硫基丙醛、二甲基三硫醚等。
Collichthys niveatus, is a high-protein, low in fat, rich in minerals and commercial fish. It has large production in china. Currently, Collichthys niveatus is mainly sold directly, also some frozen products. So it has low added value and protein resources are wasted. Therefore, the thesis analyzes its protein composition and nutritional value. Enzyme of animal protein were applied to hydrolyze the Collichthys niveatus protein, the fresh and sweet of free amino acids as the indicator, get the delicious enzymatic hydrolysis. Through the Maillard reaction to obtain a better flavor seafood seasoning, meanwhile analyze its flavor. The purpose of this work was to provide theoretical basis and effective approach for deep processing of Collichthys niveatus, and improving added value. The major results obtained in this study are as follows:
First, the chemical composition and main nutritional was analyzed. The chemical composition:79.72%moisture,1.25%ash,16.75%protein,1.77%fat and0.17%polysaccharide, while rich in mineral elements. E/NE is73.27%, EAAI up to92.53, BV74.04%. PUFA accounted for27.18%of total fatty acids amounts, of which content of15.16%DHA and6.36%EPA. Collichthys niveatus is a nutritional value, high quality raw material.
Collichthys niveatus'protein was hydrolyzed using four different proteases. Enzyme of animal protein is the best, compared DH, content of fresh and sweet of free amino acids and Phenylalanine. On the basis of single factor test, response surface method was applied to optimize the hydrolysis conditions. The optimum hydrolysis conditions were: temperature40.7℃, pH7.68,[E]/[S]0.84%, time4hours. Under these conditions, the total sweet of free amino acids was115.159μg/mL
Compare high pressure heating and microwave heating method, browning and formation of aroma, flavor nucleotides and organic acids as the indicator. We find high pressure heating is superior to microwave heating mode. The optimumt seafood seasoning conditions were: carbonyl/amino ratio of1:1, with pH8.5, temperature120℃, add glucose and xylose (3:2),0.04g NaCl,0.03g Vc,0.005g VB1,20μL garlic, react60min. The MRPs has obvious incense, seafood flavor and meat flavor, no fishy smell and bitter taste.
Finally, seafood seasoning's non-volatile flavor compounds and volatile flavor compounds were analyzed. Non-volatile flavor compounds: The total organic acids are2.04g/L, which are tartaric acid, malic acid, acetic acid and succinic acid. The total of flavor nucleotides is0.322g/L, which are GMP, HX and AMP. The total free amino acids is1.7g/L. Flavor amino acids accounted for11.80%of total free amino acids, essential amino acid content as high as61.12%, and EUC is30.33gMSG/L. Composition of volatile flavor compounds:58%Pyrazine,11.93%alcohols,10.64%aldehydes,5.45%ketone,4.04%furan,2.42%sulfur compounds,1.9%esters,4.93%for the other hydrocarbons, and other nitrogen-containing compounds is only0.69%. The mainly volatile substances of self-made seafood flavor condiment are as follows:3-methyl Butanal,1-Octen-3-ol, Heptenal, Phenylpropenal,2-Nonanone, Methyl pyrazine, Pyrazine-2-ethyl-3,5-dimethyl,2-Ethyl-6-methyl pyra-zine,2-ethylfuran,2-Heptylfuran, Furan-2-pentyl, Propanal-3-methylth-iol, Dimethyl trisulfide,2,3-Dithiabutane.
引文
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