Effect Of Maillard Reaction On The Flavor Of Shanghai Style Bloated Fish

Shanghai style bloated fish belongs to Shanghai cuisine and is a traditional and famous dish.Because it is tender with a crispy crust and has delicious taste,so are deeply loved by the public.Snakeheaded fish,black carp and grass carp are generally selected,but because the prices of the first two kinds of fish are relatively expensive,fresh grass carp is often used as the raw material for Shanghai style bloated fish.At present,there is still no research on the flavor of Shanghai style bloated fish and Maillard reaction is an important reaction in the processing of Shanghai style bloated fish.By studying the loss rate of amino acid and reducing sugar in Maillard reaction substrate,the relationship between it and volatile flavor substances is found,which can provide a theoretical basis for the formation of the characteristic flavor of Shanghai style bloated fish,in order to provide a new way for the processing of grass carp meat products.This study determined the content of nucleotides,free amino acids,reducing sugars and volatile flavor substances in grass carp meat,compared with the fish samples of fried fish,and analyzed the formation of flavor substances in the frying stage and found out the relationship with Maillard reaction.By adjusting the temperature and time of frying,found the optimum frying temperature and the best frying time of Maillard reaction,in order to optimize the flavor of Shanghai style bloated fish which in the oil explosion stage.By changing the ratio of soy sauce and white sugar in the secondary impregnation liquid(the ratio of amino acid to reducing sugar),the effect of Maillard reaction on the flavor formation of Shanghai style bloated fish was finally determined,and the flavor of Shanghai style bloated fish was optimized by changing the type of reducing sugar.The taste and odor of the fried fish pieces were analyzed,and the content of the reducing sugar in the fish during the processing was measured.The study found that the one-time impregnation and frying process of Shanghai style bloated fish played a role in refreshing.In the frying stage of Shanghai style bloated fish,the content of volatile compounds like the soil odor was significantly reduced,and the content of aldehydes was significantly increased.The main flavor component was 2,4-nonadienal,and pyrazines were also formed in large quantities.The content of reducing sugar in the fish showed a downward trend as a whole,and reacted with the amino compound.The change of antioxidant activity of grass carp after frying was tested to show that Maillard reaction occurred during the reaction.The effects of different frying times(4min,6min,8min,10 min and 12min)and different frying temperatures(155°C,165°C,175°C,185°C and 195°C)on the flavor of grass carp were studied.Three conditions(8min,10 min and 12min;175°C,185°C and 195°C)were selected from two sets of facts to investigate the effects of frying time and temperature on the flavor,texture and sensory of grass carp.Finally,it was determined that frying at 185°C for 8min was the most suitable frying condition for grass carp.The change of brownness of Shanghai style bloated fish was tested under different absorbance to confirm the type of Maillard reaction product.To study the effect of Maillard reaction substrate on the flavor of Shanghai style bloated fish by changing the ratio of soy sauce and white sugar,and select the optimal ratio based on sensory evaluation.The white sugar was replaced with monosaccharide like glucose,fructose and ribose to analyze the effect of the reaction substrate on the flavor of Shanghai style bloated fish.The results showed that the Maillard reaction products in Shanghai style bloated fish were mainly aldehydes,ketones and nitrogen-containing polymers.The optimal conditions for the secondary impregnation liquid were 20% soy sauce and 15%white sugar.The pyrrazine substance,which was a characteristic product of Maillard reaction,increased with the addition of soy sauce,but the amount added with white sugar was not obvious relevance.The key flavor components of Shanghai style bloated fish are mainly 2,4-nonadienal,p-Xylene,1,6-Octadien-3-ol,3,7-dimethyl-,nonanal and1-octene-3-ol and the characteristic products pyrazines and furans have modified the flavor of Shanghai style bloated fish.The key flavor components of Shanghai style bloated fish with white sugar replaced with glucose were more,and the flavor substances that modified the effect were also more.The flavor substances that onlyplayed a modification role in the Shanghai style bloated fish using fructose increased.The key flavor substances of Shanghai style bloated fish using ribose were not significantly different from those of Shanghai style bloated fish using white sugar.