{'fraction_non_alphanumeric': 0.02607361963190184, 'fraction_numerical': 0.011503067484662576, 'mean_word_length': 5.397058823529412, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 3, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Preparation and Flavor Characteristics of Alaska Pollock Frame Seasoning Powder by Solid-Phase Maillard Reaction

ABSTRACT The solid-phase Maillard reaction of Alaska pollock frame (APF) mud with glucose preparation for seasoning powder was investigated. The response surface methodology was used to optimize the production conditions of APF seasoning powder according to the electronic nose and sensory evaluation. The factors affecting the sensory evaluation of the Maillard reaction were glucose addition amount>reaction temperature>reaction time>initial pH value. The optimum process parameters for the APF seasoning powder were as follows: glucose addition 9.79%, temperature 103.25°C, time 70 min, and initial pH value 7.21. The 77 volatile compounds were identified by headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) analysis. The flavor of APF seasoning powder obtained by the Maillard reaction was better than that of the raw APF powder. The aroma characteristics of different samples were detected by electronic nose, and the results were in good agreement with those of GC-MS analysis. The results of the present study demonstrated that the solid-phase Maillard reaction might be a promising method to enhance the volatile flavor of APF powder.