【作者】 莫星忧； 解万翠； 刘书成； 吉宏武；

【Author】 MO Xing-you;LIU Shu-cheng;XIE Wan-cui;JI Hong-wu;College of Food Science and Technology,Guangdong Ocean University;

【机构】 广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,水产品深加工广东普通高等学校重点实验室；

【摘要】 海鲜咸味香精作为重要的食品添加剂,为食品提供香味或者补充和改善食品香味作出了重要贡献,深受人们喜爱。而美拉德反应等技术在海鲜香精增香赋味上起着至关重要的作用。本文首先论述海鲜咸味香精制备的工艺流程及风味形成机理,然后重点探讨美拉德反应、酶解、脂肪控制氧化、微生物发酵、调配技术和挤压膨化技术6种技术在海鲜香精增香赋味中的重要进展,最后指出这些技术对水产品加工与利用的意义并对相关技术的应用前景做了展望。更多还原

【Abstract】 Seafood flavouring essence is a kind of important food additives,it make great contributions by providing scent or supplement and improve flavor for food,thus it was usually used in cooking and processed foods.The MaiUard reaction technology plays a vital role in in seafood flavor enhancement.This paper first expouded the savory flavors and preparation process and flavor formation mechanism of seafood,and then focus on the techniques of seafood flavor increasing development,such as Maillard reaction and enzymolysis,lipid oxidization controlled,microbial fermentation,allocation and extrusion puffing technology;finally,sum up meaning of these technologies on aquatic product processing and utilization,and other relative technologies application prospect was also discussed.更多还原