State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu1800, Wuxi, Jiangsu 214122, China; Department of Food Science and Technology, National University of Singapore, Science Drive 3, Singapore 117543, Singapore.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu1800, Wuxi, Jiangsu 214122, China.
Food Chem. 2020 Nov 30;331:127353. doi: 10.1016/j.foodchem.2020.127353. Epub 2020 Jun 17.
Aroma defects limit the application of fish protein hydrolysates as flavourings. This study aimed to develop a flavour concentrate from fermented tilapia fish head hydrolysate bymaximising the Maillard reaction production of meaty and roasted aroma associated compounds. We studied the optimal conditions of the Maillard reaction of xylose with cysteine to form meat-like odorants using response surface methodology. A 3-factored and 3-leveled Box Behnken design was employed, where the independent variables were cysteine concentration (A, w/v, %), heating temperature (B, °C) and heating time (C, min). 2-Methyl-3-furanthiol and 2-furfurylthiol were used as response factors. The optimal conditions were obtained as follows: A, 0.80%; B, 183.80 °C; C, 89.34 min. Compared with the controls, Maillard reaction products enriched the meaty and roasted aroma associated compounds in the treated hydrolysate. In conclusion, the treated tilapia fish head hydrolysate may be used as a base in development of new fish-based flavourings.
鱼蛋白水解物的香气缺陷限制了其作为调味料的应用。本研究旨在通过最大限度地提高与肉味和烤香相关的美拉德反应产物的生成，从发酵罗非鱼头水解物中开发一种风味浓缩物。我们使用响应面法研究了木糖与半胱氨酸形成肉味气味前体物的美拉德反应的最佳条件。采用 3 因素 3 水平的 Box-Behnken 设计，其中自变量为半胱氨酸浓度（A，w/v，%）、加热温度（B，℃）和加热时间（C，min）。2-甲基-3-呋喃硫醇和 2-糠基硫醇被用作响应因素。最佳条件为：A，0.80%；B，183.80℃；C，89.34min。与对照组相比，美拉德反应产物富集了处理后的水解物中与肉味和烤香相关的化合物。总之，经过处理的罗非鱼头水解物可作为开发新型鱼味调味料的基础。
