| 美拉德反应产物对南极磷虾虾肉糜微波加热特性和挥发性成分的影响 |
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| 引用本文： | 许海侠,邱伟强,金银哲.美拉德反应产物对南极磷虾虾肉糜微波加热特性和挥发性成分的影响[J].上海海洋大学学报,2021,30(2):348-358. |
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| 作者姓名： | 许海侠 邱伟强 金银哲 |
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| 作者单位： | 上海海洋大学食品学院,上海海洋大学食品学院,上海海洋大学,上海海洋大学食品学院 |
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| 基金项目： | 上海高校知识服务平台(上海海洋大学)(ZF1206) |
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| 摘 要： | 探究美拉德反应产物对南极磷虾肉糜微波加热特性和挥发性成分的影响,以提高其加热性能及风味。测定了不同微波加热时间(1、3和5 min)下赖氨酸和葡萄糖美拉德反应产物(Maillard Reaction Products,MRPs)的介电特性(300 ~ 3000MHz)、所需能垒、挥发性成分,以及添加MRPs对南极磷虾虾肉糜介电特性、加热特性(升温曲线和温度分布)、表面色泽以及挥发性成分的影响。结果表明：微波加热使MRPs的临界频率从1.6 GHz降至1.2 GHz(5 min),所需能垒为(6.73 ± 0.10)×10-21 J,临界频率所对应的介电常数呈线性降低(P ≤ 0.05),介电损耗呈线性增加(P ≤ 0.05)。在2 450 MHz的家用微波炉频率下,添加了MRPs的虾肉糜的介电损耗显著提高(P ≤ 0.05),穿透深度变化不明显(P ＞ 0.05),升温曲线升高,可提高虾肉糜的升温速率。MRPs的添加,会加深虾肉糜颜色,但随着加热时间的延长,虾肉糜微波加热前后色差(ΔE)值减小。MRPs的添加,使虾肉糜的芳香类与酯类化合物各增加了2种,绝对含量分别提高了12倍和6倍左右。美拉德反应产物可有效提高南极磷虾虾肉糜微波加热速率和更多挥发性物质的产生。
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| 关 键 词： | 微波加热 美拉德反应 介电特性 能垒 加热特性 挥发性成分 |
| 收稿时间： | 2020/4/4 0:00:00 |
| 修稿时间： | 2020/4/17 0:00:00 |
Effects of Maillard reaction products on microwave heating characteristics and volatile components of minced Antarctic krill |
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| XU Haixi,QIU Weiqiang,JIN Yinzhe.Effects of Maillard reaction products on microwave heating characteristics and volatile components of minced Antarctic krill[J].Journal of Shanghai Ocean University,2021,30(2):348-358. |
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| Authors: | XU Haixi QIU Weiqiang JIN Yinzhe |
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| Institution: | Engineering Research Center of Food Thermal-processing Technology,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University,College of Food Science and Technology,Shanghai Ocean University,Engineering Research Center of Food Thermal-processing Technology,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University,College of Food Science and Technology,Shanghai Ocean University,Engineering Research Center of Food Thermal-processing Technology,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University,College of Food Science and Technology,Shanghai Ocean University,Engineering Research Center of Food Thermal-processing Technology,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University,College of Food Science and Technology,Shanghai Ocean University |
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| Abstract: | The effects of Maillard reaction products on microwave heating characteristics and volatile components of minced Antarctic krill were investigated to improve its heating characteristics and flavor. Dielectric properties (300-3 000 MHz), required energy barriers, and volatile components of lysine and glucose Maillard reaction products (MRPs) were measured at different microwave heating time (1, 3, and 5 min.). The effects of MRPs on the dielectric characteristics, heating characteristics (temperature curve and temperature distribution), surface color, and volatile components of minced Antarctic krill were measured. The results show that:microwave heating reduced the critical frequency of MRPs from 1.6 GHz to 1.2 GHz (5 min), the required energy barrier was (6.73±0.10)×10-21 J, the dielectric constant corresponding to the critical frequency decreases significantly, and the dielectric loss increased significantly. At the frequency of 2 450 MHz, the dielectric loss of minced krill with MRPs increased significantly, The penetration depth did not change significantly, temperature history increased, which could increased the heating rate of minced krill. The MRPs deepened the color of minced krill, and with the microwave heating time increasing, the color difference (ΔE) of minced krill before and after microwave heating decrease. The addition of MRPs increased the aromatic and ester compounds of minced krill by two kinds, and the absolute content increased 12 and 6 times respectively. MRPs could effectively increase the microwave heating rate of minced Antarctic krill and enrich the flavor. |
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| Keywords: | Microwave heating Maillard reaction Dielectric properties Heating characteristics Volatile components analysis |
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