Preparation Process Optimization and Flavor Characteristic Analysis of <i>Gracilaria</i> Salty Flavoringinging Based on Maillard Reaction

WANG Lina; CHEN Yuxin; ZOU Wentao; MA Jingbo; ZHANG Jieliang; LI Rui; CHEN Jianping; WANG Zhuo; ZHONG Saiyi

doi:10.13386/j.issn1002-0306.2024060292

Turn off MathJax

Article Contents

Abstract

References

WANG Lina, CHEN Yuxin, ZOU Wentao, et al. Preparation Process Optimization and Flavor Characteristic Analysis of Gracilaria Salty Flavoringinging Based on Maillard Reaction[J]. Science and Technology of Food Industry, 2025, 46(8): 1−13. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024060292.

Citation:

PDF (3070 KB)

Preparation Process Optimization and Flavor Characteristic Analysis of Gracilaria Salty Flavoringinging Based on Maillard Reaction

WANG Lina^1,,
CHEN Yuxin^{1, +,},
ZOU Wentao¹,
MA Jingbo¹,
ZHANG Jieliang¹,
LI Rui¹,
CHEN Jianping¹,
WANG Zhuo^{1, 2, 3, ,},
ZHONG Saiyi^{1, 2, 3, ,}

1.
School of Food Science and Technology, Guangdong Ocean University, Guangdong Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
2.
Guangdong Marine Food Engineering Technology Research Center, Zhanjiang 524088, China
3.
Guangdong Subtropical Fruit and Vegetable Processing Science and Technology Innovation Center, Zhanjiang 524088, China

More Information

Received Date: June 20, 2024
Available Online: February 19, 2025

Graphical Abstract

Abstract

Abstract

The development of seaweed salty flavoringing could improve the utilization rate of seaweed resources and the added value of products, which was of great significance. In this study, the preparation process of Gracilaria salty flavoringing was optimized by response surface method using Gracilaria flavoring base as raw material, and the taste and flavor characteristics of Gracilaria salty flavoringing were analyzed by electronic tongue and electronic nose combined with solid phase microextraction–gas-chromatography-mass spectrometry (SPME-GC-MS). The results showed that the optimal process conditions for the prepration of Gracilaria salty flavoringing were as follows: Reaction temperature of 126 ℃, reaction time of 39 min, xylose content of 5%, and glycine content of 2.6%, and the sensory score was higher under this condition (75.11±0.53). The results of electronic nose combined with electronic tongue showed that Maillard reaction could improve the salty and umami taste of salty flavoringing, reduce its bitter taste, increase the content of sulfide and nitrogen oxide, and the umami taste of Gracilaria salty flavoringing was more obvious and the bitter taste was lower. The volatile compounds of flavoring base and salty flavoringing before and after the Maillard reaction were analyzed by GC-MS. The results showed that pyrazine compounds were the main volatile compounds of two kinds of salty flavoringing, and the content of alkyl pyrazines in Gracilaria salty flavoringing was higher. Moreover, alcohols, esters, and acids played an important role in coordinating the overall flavor of salty flavoringing. This study can provide a theoretical reference for the development of seaweed salty flavoringing.
- Gracilaria,
- Maillard reaction,
- salty flavoring,
- process optimization,
- flavor characteristic

FullText(HTML)

References (44)

References

[1]	张淑鑫. 三种藻类饵料对中间球海胆生长、性腺品质及硫酸软骨素积累的影响[D]. 大连: 大连海洋大学, 2023. [ZHANG S X. Effects of three algal baits on the growth, gonad quality and chondroitin sulfate accumulation of sea urchins[D]. Dalian: Dalian Ocean University, 2023.] ZHANG S X. Effects of three algal baits on the growth, gonad quality and chondroitin sulfate accumulation of sea urchins[D]. Dalian: Dalian Ocean University, 2023.
[2]	羌玺, 王旭雷, 牛建峰, 等. 江蓠属不同种质资源中藻胆蛋白和琼胶含量差异及综合提取工艺研究[J]. 海洋科学,2022,46(11):107−115. [QIANG X, WANG X L, NIU J F, et al. Differences in the contents of algal bile protein and agaric acid in different germplasm resources of Gracilaria spp. and the comprehensive extraction process[J]. Marine Science,2022,46(11):107−115.] QIANG X, WANG X L, NIU J F, et al. Differences in the contents of algal bile protein and agaric acid in different germplasm resources of Gracilaria spp. and the comprehensive extraction process[J]. Marine Science, 2022, 46（11）: 107−115.
[3]	BLEAKLEY S, HAYES M. Algal proteins:Extraction, application, and challenges concerning production[J]. Foods,2017,6(5):33−39. doi: 10.3390/foods6050033
[4]	KAMALESH R, VIJAYASRI K, THIRUVENGADAM S. Seaweeds, an aquatic plant-based protein for sustainable nutrition - A review[J]. Future Foods,2022(5):100142.
[5]	DAMAN R, JEFF C, SCOTT E, et al. Seaweed proteins are nutritionally valuable components in the human diet[J]. The American Journal of Clinical Nutrition,2022,116(4):855−861. doi: 10.1093/ajcn/nqac190
[6]	LONG X S, HU X, LIU S C, et al. Insights on preparation, structure and activities of Gracilaria lemaneiformis polysaccharide[J]. Food Chemistry:X,2021,12:100153.
[7]	LIU Q M, YANG Y, MALEKI S J, et al. Anti-food allergic activity of sulfated polysaccharide from Gracilaria lemaneiformis is dependent on immunosuppression and inhibition of p38 MAPK[J]. Journal of Agricultural and Food Chemistry,2016,64(22):4536−4544. doi: 10.1021/acs.jafc.6b01086
[8]	COSTA L E C, BRITO T V, DAMASCENO R O S, et al. Chemical structure, anti-inflammatory and antinociceptive activities of a sulfated polysaccharide from Gracilaria intermedia algae[J]. International Journal of Biological Macromolecules,2020,159:966−975. doi: 10.1016/j.ijbiomac.2020.05.166
[9]	SONG N, TAN C, HUANG M G, et al. Transglutaminase cross-linking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysates[J]. Food Chemistry,2013,136(1):144−151. doi: 10.1016/j.foodchem.2012.07.100
[10]	侯莉, 梁晶晶, 赵健, 等. pH值对“半胱氨酸-木糖-甘氨酸”体系肉香味形成的影响[J]. 食品科学,2017,38(8):129−138. [HOU L, LIANG J J, ZHAO J, et al. Influence of pH on the formation of meat flavor in "cysteine-xylose-glycine" system[J]. Food Science,2017,38(8):129−138.] HOU L, LIANG J J, ZHAO J, et al. Influence of pH on the formation of meat flavor in "cysteine-xylose-glycine" system[J]. Food Science, 2017, 38（8）: 129−138.
[11]	郑家伦, 李晨, 陆利霞, 等. 美拉德反应制备咸味香精研究进展[J]. 中国调味品,2016,41(12):129−133. [ZHENG J L, LI C, LU L X, et al. Progress in the preparation of savory flavor by melad reaction[J]. China Flavorings,2016,41(12):129−133.] doi: 10.3969/j.issn.1000-9973.2016.12.030 ZHENG J L, LI C, LU L X, et al. Progress in the preparation of savory flavor by melad reaction[J]. China Flavorings, 2016, 41（12）: 129−133. doi: 10.3969/j.issn.1000-9973.2016.12.030
[12]	穆红, 罗瑞明, 李亚蕾. 热处理对牛骨酶解液美拉德反应产物呈味物质及挥发性成分的影响[J]. 中国食品学报. 2023:181−191. [MU H, LUO R M, LI Y L. Influence of heat treatment on the flavor presenting substances and volatile components of the enzyme hydrolysis products of bovine bone[J]. Journal of Chinese Institute of Food Science and Technology. 2023:181−191.] MU H, LUO R M, LI Y L. Influence of heat treatment on the flavor presenting substances and volatile components of the enzyme hydrolysis products of bovine bone[J]. Journal of Chinese Institute of Food Science and Technology. 2023: 181−191.
[13]	ZHENG Z L, ZHANG L H, ZHANG M, et al. Maillard reaction products of pea protein hydrolysate as a flavour enhancer for beef flavors:Effects on flavor and physicochemical properties[J]. Food Chemistry,2023(417):135769.
[14]	卢茳虹, 崔春, 赵谋明. 啤酒酵母抽提物制备非肉源肉香型香精及模糊数学评价[J]. 食品与发酵工业,2011,37(1):57−62. [LU J H, CUI C, ZHAO M M. Preparation of non-meat-derived meat flavors from brewer's yeast extracts and fuzzy mathematical evaluation[J]. Food and Fermentation Industry,2011,37(1):57−62.] LU J H, CUI C, ZHAO M M. Preparation of non-meat-derived meat flavors from brewer's yeast extracts and fuzzy mathematical evaluation[J]. Food and Fermentation Industry, 2011, 37（1）: 57−62.
[15]	马雪平, 詹萍, 田洪磊, 等. 基于GC-MS、DSA结合PLSR研究羊脂处理方式对热反应体系风味形成的影响[J]. 食品科学,2020,41(8):194−201. [MA X P, ZHAN P, TIAN H L, et al. Study on the effect of mutton fat treatment on flavor formation in thermo reactive system based on GC-MS, DSA combined with PLSR[J]. Food Science,2020,41(8):194−201.] MA X P, ZHAN P, TIAN H L, et al. Study on the effect of mutton fat treatment on flavor formation in thermo reactive system based on GC-MS, DSA combined with PLSR[J]. Food Science, 2020, 41（8）: 194−201.
[16]	LAOHAKUNJIT N, SELAMASSAKUL O, KERDCHOECHUEN O. Seafood-like flavour obtained from the enzymatic hydrolysis of the protein by-products of seaweed (Gracilaria sp.)[J]. [J]. Food Chemisty,2014,158:162−170. doi: 10.1016/j.foodchem.2014.02.101
[17]	HUANG X H, WANG P, XUE W L, et al. Preparation of meaty flavor additive from soybean meal through the Maillard reaction[J]. Food Chemistry:X,2023,19:100780.
[18]	ERIC K, RAYMOND L V, HUANG M, et al. Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system[J]. Food Research International,2013,54(2):1437−1447. doi: 10.1016/j.foodres.2013.09.034
[19]	吴瑀婕, 卢方云, 黄瑾, 等. 美拉德反应制备动物源副产物调味品的研究进展[J]. 肉类研究,2021,35(11):50−56. [WU Y J, LU F Y, HUANG J, et al. Progress in the preparation of animal-derived by-product flavorings by the Merad reaction[J]. Meat Research,2021,35(11):50−56.] WU Y J, LU F Y, HUANG J, et al. Progress in the preparation of animal-derived by-product flavorings by the Merad reaction[J]. Meat Research, 2021, 35（11）: 50−56.
[20]	JENSEN S, ÓLAFSDÓTTIR A, EINARSDÓTTIR B, et al. New wave of flavours – On new ways of developing and processing seaweed flavours[J]. International Journal of Gastronomy and Food Science,2022,29:100566. doi: 10.1016/j.ijgfs.2022.100566
[21]	潘江球, 李思东. 江蓠的资源开发利用新进展[J]. 热带农业科学,2010,30(10):47−50,89. [PAN J Q, LI S D. New progress in resource exploitation and utilization of Gracilaria[J]. Tropical Agricultural Science,2010,30(10):47−50,89.] doi: 10.3969/j.issn.1009-2196.2010.10.013 PAN J Q, LI S D. New progress in resource exploitation and utilization of Gracilaria[J]. Tropical Agricultural Science, 2010, 30（10）: 47−50,89. doi: 10.3969/j.issn.1009-2196.2010.10.013
[22]	李来好, 李刘冬, 杨贤庆, 等. 江蓠方便食品的加工工艺及毒理的研究[J]. 食品与发酵工业,2003(7):10−13. [LI L H, LI L D, YANG X Q, et al. Processing and toxicology of Gracilaria spp. convenience food[J]. Food and Fermentation Industry,2003(7):10−13.] doi: 10.3321/j.issn:0253-990X.2003.07.003 LI L H, LI L D, YANG X Q, et al. Processing and toxicology of Gracilaria spp. convenience food[J]. Food and Fermentation Industry, 2003（7）: 10−13. doi: 10.3321/j.issn:0253-990X.2003.07.003
[23]	胡振强, 刘良忠, 常宪辉, 等. 江蓠挂面的研制及其品质评价[J]. 粮食与油脂,2023,36(7):94−98. [HU Z Q, LIU L Z, CHANG X H, et al. Development and quality evaluation of Gracilaria japonica noodles[J]. Grain and oil,2023,36(7):94−98.] doi: 10.3969/j.issn.1008-9578.2023.07.021 HU Z Q, LIU L Z, CHANG X H, et al. Development and quality evaluation of Gracilaria japonica noodles[J]. Grain and oil, 2023, 36（7）: 94−98. doi: 10.3969/j.issn.1008-9578.2023.07.021
[24]	KAZIR M , ABUHASSIRA Y , ROBIN A , et al. Extraction of proteins from two marine macroalgae, Ulva sp. and Gracilaria sp., for food application, and evaluating digestibility, amino acid composition and antioxidant properties of the protein concentrates[J]. Food Hydrocolloids, 2019, 87:194−203.
[25]	王丽娜, 汪卓, 高原, 等. 添加江蓠对酱油制曲及成曲品质的影响[J]. 食品与发酵工业,2024,50(10):40−47. [WANG L N, WANG Z, GAO Y, et al. Effects of the addition of Edelweiss on the quality of soy sauce brewing and brewing[J]. Food and Fermentation Industry,2024,50(10):40−47.] WANG L N, WANG Z, GAO Y, et al. Effects of the addition of Edelweiss on the quality of soy sauce brewing and brewing[J]. Food and Fermentation Industry, 2024, 50（10）: 40−47.
[26]	ZHANG N N, FAN D M, ZHAO Y L, et al. Dielectric loss mediated promotion of microwave heating in the Maillard reaction[J]. LWT,2019(101):559−566.
[27]	XIA B, NI Z J, HU L T, et al. Development of meat flavors in peony seed-derived Maillard reaction products with the addition of chicken fat prepared under different conditions[J]. Food Chemistry,2021(363):130276.
[28]	路怀金, 刘通讯, 赵谋明, 等. 2株米曲霉的特色酶系对酱油理化指标及品质的影响[J]. 中国食品学报,2021,21(5):230−237. [LU H J, LIU T X, ZHAO M M, et al. Effects of characteristic enzyme systems of two strains of Aspergillus oryzae on the physicochemical indexes and quality of soy sauce[J]. Journal of Chinese Institute of Food Science and Technology,2021,21(5):230−237.] LU H J, LIU T X, ZHAO M M, et al. Effects of characteristic enzyme systems of two strains of Aspergillus oryzae on the physicochemical indexes and quality of soy sauce[J]. Journal of Chinese Institute of Food Science and Technology, 2021, 21（5）: 230−237.
[29]	罗美燕. 虾酱快速发酵工艺的优化及微生物多样性和风味分析研究[D]. 湛江; 广东海洋大学, 2022. [LUO M Y. Optimization of rapid fermentation process and analysis of microbial diversity and flavor of shrimp paste[D]. Zhanjiang: Guangdong Ocean University, 2022.] LUO M Y. Optimization of rapid fermentation process and analysis of microbial diversity and flavor of shrimp paste[D]. Zhanjiang: Guangdong Ocean University, 2022.
[30]	袁林, 查锋超, 姚烨, 等. 牡蛎酶解产物与还原糖美拉德反应工艺优化及挥发性风味物质分析[J]. 食品科学,2015,36(24):1−9. [YUAN L, CHA F C, YAO Y, et al. Process optimization of oyster enzyme digestion products and reducing sugar meridian reaction and analysis of volatile flavor substances[J]. Food Chemistry,2015,36(24):1−9.] doi: 10.7506/spkx1002-6630-201524001 YUAN L, CHA F C, YAO Y, et al. Process optimization of oyster enzyme digestion products and reducing sugar meridian reaction and analysis of volatile flavor substances[J]. Food Chemistry, 2015, 36（24）: 1−9. doi: 10.7506/spkx1002-6630-201524001
[31]	HAN J R, YAN J N, SUN S G, et al. Characteristic antioxidant activity and comprehensive flavor compound profile of scallop (Chlamys farreri) mantle hydrolysates-ribose Maillard reaction products[J]. Food Chemistry,2018,261:337−347. doi: 10.1016/j.foodchem.2018.04.044
[32]	刘美娇, 黎铸毅, 陈秋翰, 等. 酶解-美拉德反应制备金鲳鱼调味基料的工艺研究及风味分析[J]. 中国调味品,2024,49(6):83−90,118. [LIU M J, LI Z Y, CHEN Q H, et al. Study on preparation process of seasoning basic Material of trachinotus ovatus byenzymatic hydrolysis-Maillard reaction and flavor analysis[J]. China Flavorings,2024,49(6):83−90,118.] doi: 10.3969/j.issn.1000-9973.2024.06.012 LIU M J, LI Z Y, CHEN Q H, et al. Study on preparation process of seasoning basic Material of trachinotus ovatus byenzymatic hydrolysis-Maillard reaction and flavor analysis[J]. China Flavorings, 2024, 49（6）: 83−90,118. doi: 10.3969/j.issn.1000-9973.2024.06.012
[33]	CAO C C, XIE J C, HOU L, et al. Effect of glycine on reaction of cysteine-xylose:Insights on initial Maillard stage intermediates to develop meat flavor[J]. Food Research International,2017,99:444−453. doi: 10.1016/j.foodres.2017.06.012
[34]	钱敏, 白卫东, 赵文红, 等. 不同氨基酸和糖对美拉德反应产物的影响[J]. 食品科学,2016,37(13):31−35. [QIAN M, BAI W D, ZHAO W H, et al. Effects of different amino acids and sugars on the products of the Melad reaction[J]. Food Science,2016,37(13):31−35.] doi: 10.7506/spkx1002-6630-201613006 QIAN M, BAI W D, ZHAO W H, et al. Effects of different amino acids and sugars on the products of the Melad reaction[J]. Food Science, 2016, 37（13）: 31−35. doi: 10.7506/spkx1002-6630-201613006
[35]	吴靖娜, 靳艳芬, 陈晓婷, 等. 鲍鱼蒸煮液美拉德反应制备海鲜调味基料工艺优化[J]. 食品科学,2016,37(22):69−76. [WU J N, LE Y F, CHEN X T, et al. Optimization of preparation of seafood flavor condiment base from cooked abalone juice by Maillard reaction[J]. Food Science,2016,37(22):69−76.] doi: 10.7506/spkx1002-6630-201622010 WU J N, LE Y F, CHEN X T, et al. Optimization of preparation of seafood flavor condiment base from cooked abalone juice by Maillard reaction[J]. Food Science, 2016, 37（22）: 69−76. doi: 10.7506/spkx1002-6630-201622010
[36]	李惠芳. 大黄鱼鱼卵蛋白粉制备工艺研究[D], 福州; 福建农林大学, 2017. [LI H F. Research on the preparation process of protein powder from rhubarb fish eggs[D]. Fuzhou: Agriculture and Forestry University, 2017.] LI H F. Research on the preparation process of protein powder from rhubarb fish eggs[D]. Fuzhou: Agriculture and Forestry University, 2017.
[37]	CHEN W J, MA X B, WANG W J, et al. Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction[J]. Food Hydrocolloids,2019,95:298−307. doi: 10.1016/j.foodhyd.2018.10.030
[38]	ZHANG Z Z, ELFALLEH W, HE S D, et al. Heating and cysteine effect on physicochemical and flavor properties of soybean peptide Maillard reaction products[J]. International Journal of Biological Macromolecules,2018,120:2137−2146. doi: 10.1016/j.ijbiomac.2018.09.082
[39]	RHYU M R, SONG A Y, KIM E Y, et al. Kokumi taste active peptides modulate salt and umami taste[J]. Nutrients,2020,12(4):1198. doi: 10.3390/nu12041198
[40]	SUN A, WU W, SOLADOYE O P, et al. Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds:A review[J]. Food Research International,2022(151):110823.
[41]	ZOU T T, LIU J B, SONG H L, et al. Discovery of amadori-type conjugates in a peptide maillard reaction and their corresponding influence on the formation of pyrazines[J]. Journal of food science,2018,83(6):1588−1595. doi: 10.1111/1750-3841.14156
[42]	REN A, ZHANG Y, BIAN Y, et al. Pyrazines in food samples:Recent update on occurrence, formation, sampling, pretreatment and analysis methods[J]. Food Chemistry,2024(430):137086.
[43]	CAI L Y, LI D M, DONG Z J, et al. Change regularity of the characteristics of Maillard reaction products derived from xylose and Chinese shrimp waste hydrolysates[J]. LWT - Food Science and Technology,2016,65:908−916. doi: 10.1016/j.lwt.2015.09.007
[44]	SUN A, CHEN L N, WU W, et al. The potential meat flavoring generated from Maillard reaction products of wheat gluten protein hydrolysates-xylose:Impacts of different thermal treatment temperatures on flavor[J]. Food Research International,2023,165:112512. doi: 10.1016/j.foodres.2023.112512