Optimized Maillard Reaction Preparation of a Flavoring Ingredient from Cooking Broth of <em>Ruditapes philippinarum</em>

WANG Yin; GUO Shu-yue; WU Jing-na; CAI Shui-lin; YE Sun-zhong

doi:10.19303/j.issn.1008-0384.2017.04.016

Volume 32 Issue 4

May 2017

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Article Navigation > Fujian Journal of Agricultural Sciences > 2017 > 32(4): 435-439

WANG Yin, GUO Shu-yue, WU Jing-na, CAI Shui-lin, YE Sun-zhong. Optimized Maillard Reaction Preparation of a Flavoring Ingredient from Cooking Broth of Ruditapes philippinarum[J]. Fujian Journal of Agricultural Sciences, 2017, 32(4): 435-439. doi: 10.19303/j.issn.1008-0384.2017.04.016

Citation:

WANG Yin, GUO Shu-yue, WU Jing-na, CAI Shui-lin, YE Sun-zhong. Optimized Maillard Reaction Preparation of a Flavoring Ingredient from Cooking Broth of Ruditapes philippinarum[J]. Fujian Journal of Agricultural Sciences, 2017, 32(4): 435-439. doi: 10.19303/j.issn.1008-0384.2017.04.016

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Optimized Maillard Reaction Preparation of a Flavoring Ingredient from Cooking Broth of Ruditapes philippinarum

doi: 10.19303/j.issn.1008-0384.2017.04.016

1.
Fisheries Research Institute of Fujian, Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Xiamen, Fujian 361013, China

Received Date: 2016-12-05
Rev Recd Date: 2017-02-15
Publish Date: 2017-04-28

Abstract

Abstract

Broth collected from cooking clams,Ruditapes philippinarum, was used as the starting material for a Maillard reaction preparation to develop a seafood flavoring base. Xylose was selected for the preparation aftera sensory comparison on the reaction products of different reducing sugars.ThepH of reaction liquid, D294of intermediate material, D420on browning development, and sensory scores of resulting product were monitored for evaluation. Using single factor experiments and orthogonal test, the optimized conditionsfor the process were determined to be 10% xylose addition at 110℃ for 70min.The broththus obtained was rich in the clam flavor suitable for developing a variety of seafood condiments.
- Ruditapes philippinarum,
- cooking broth,
- maillard reaction,
- seafood condiment base

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References(3)

References

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