热反应虾味香精制备过程中的色泽变化及抑菌性研究

Study on color change of thermal-reaction type shrimp flavors during preparing process and antibacterial activity

摘要: 以低值虾酶解液为基料,利用美拉德反应制备虾味香精。研究了还原糖添加量、氨基酸添加量、pH、反应时间及温度对虾味香精色泽的影响,同时研究了虾味香精的抑菌性。结果表明:随糖、氨基酸添加量、pH及反应温度和时间的增加,虾味香精L*值减小,色泽加深;b*值减小;a*值逐渐增大或呈先升后降的趋势。其中温度、pH及反应时间对色泽的影响较为显著。虾味香精对不同菌的抑菌性强弱依次为:金黄色葡萄球菌>大肠杆菌>沙门氏菌。

Abstract: The shrimp flavor was prepared by Maillard reaction using enzymatic hydrolysate of low value shrimp as raw materials.Effect of adding quantity of sugar and amino acid, pH, heating time and temperature on color of shrimp flavors was studied. At the same time, antibacterial activity of shrimp flavors was also discussed. Experimental results showed that with the increase of adding quantity of sugar and amino acid, pH, heating time and temperature, L * and b * of shrimp flavors decreased and color turned darker.On the contrary, a * increased, or increased at first and decreased afterwards.The antibacterial activity of shrimp flavors towards different bacterium was as follow:Staphylococcus aureus > Escherichia coli > Salmonella.