| Abalones have long been a nutritional food source for humans.During the manufacture of industrial processing of abalone products,abalone cooking liquor containing hydrolysed peptides and amino acids is wasted without fully utilization.Based on industrial processed abalone cooking liquor,this study is aimed to maximize abalones resource utilization,by using the Maillard reaction to produce a series products of seafood savory flavor and seasonings.The optimal reaction conditions for producing seafood flavoring by Maillard reaction were determined,further more,the optimum fomula and process technique of compound flavoring were identified based on the flavor score of mixing Maillard reactivated seafood flavoring with other condiments.The abalone cooking liquor was heated with xylose to obtain new seafood flavor condiment bases,the sensory value and pH value were determined.The optimum condition of Maillard reaction of abalone cooking liquor with xylose was determined by using the electronic nose to investigate the effect of xylose additive amount,reaction temperature and time on the extent of the Maillard reaction and products.The results revealed that different reaction conditions affected the extent and products of reactions.The optimum technological parameters were xylose concentration of 10%,temperature of 110℃,time of 40 mins,and the indexes of Maillard reaction of which were measured as pH value(4.73±0.08),OD280(0.37±0.02),OD420(0.27±0.02).Through single-factor experiment and the L9(34)orthogonal test,the formula and processing of producing abalone essence were studied using the yield of MRPs from abalone as basic material.The optimum composition was determined as:salt of 35%,monosodium glutamate of 40%,corn starch of 9%,MRPs of 6%,canesuger of 4%,maltodextrin of 3%,I+G of 1.5%,and yeast extract of 1.5%.The effects of grilling and drying methods on the hygroscopic,fluidity,dissolubility,texture properties and sensory assessment of the products were studied.The results show that the product quality of rotary granulation and fluidized bed drying is the best.The parameters were:diameter of sieve pore 1.2 mm,drying temperature 60℃,drying time 20 minutes relate speed 50 rpm.Completely dissolved in 90-100℃ hot water in the time needed 72sand with good dispersion,the solution was slightly turbid with no precipitation and fresh flavor enough,the bulk density of which was of(0.61±0.01),hardness of(3642±122.198 g),hygroscopicity of(9.35±0.01%),critical humidity value of 60%,angle of response(33.0 °),overall acceptability(7.81±0.12 score).Descriptive sensory evaluation was determined as the bar-shaped particles,uniform particles,loose structure,with a strong seafood aroma of abalone.The results indicated that the rotary grilling and fluidized-bed drying were appropriate for producing granular abalone condiment. |
