Physicochemical and flavour characteristics of Maillard reaction products derived fromAloididae aloidimuscle enzymatic hydrolysates coupled with High-Pressure Processing

被引：7
作者：
Bu, Ying [1 ,2 ,3 ]
Zhu, Lunwei [1 ,2 ,3 ]
Xu, Wenting [1 ,2 ,3 ]
Zhu, Wenhui [1 ,2 ,3 ]
Liu, He [1 ,2 ,3 ]
Li, Jianrong [1 ,2 ,3 ]
Li, Xuepeng [1 ,2 ,3 ]
机构：
[1] Bohai Univ, Coll Food Sci & Engn, 19,Keji Rd, Jinzhou 121013, Liaoning, Peoples R China
[2] Natl & Local Joint Engn Res Ctr Storage Proc & Sa, 19,Keji Rd, Jinzhou 121013, Liaoning, Peoples R China
[3] Liaoning Prov Univ, Fresh Food Storage & Proc Technol Res Inst, 19,Keji Rd, Jinzhou 121013, Liaoning, Peoples R China
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2021年 / 56卷 / 04期
关键词：
Aloididae aloidi; enzymatic hydrolysates; high-pressure processing (HPP); Maillard reaction; flavour; DIFFERENT PEPTIDE FRACTIONS; FISHY ODOR DEVELOPMENT; BONE-MARROW EXTRACT; FREE AMINO-ACIDS; ANTIOXIDANT ACTIVITY; VOLATILE COMPOUNDS; PROTEIN HYDROLYSATE; CRASSOSTREA-GIGAS; NONVOLATILE; COMPONENTS;
D O I：
10.1111/ijfs.14802
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Maillard reaction (MR) plays a crucial role in food processing and storage, and Maillard reaction products (MRPs) contribute to improve flavour of foods. In this study,Aloididae aloidienzymatic hydrolysates lyophilised powder coupled with high-pressure processing (F-1) and atmospheric pressure (F-2) was used to evaluate physicochemical and flavour properties after MR. Compared with F-2, F(1)has not only higher organic acid, 5 '-nucleotides and free amino acid (FAA) content, but also a reduced proportion of bitter amino acids. After MR, significant changes in MRPs were found, such as the accumulation of intermediate and browning products, the decline of pH. Furthermore, the content of FAAs and 5 '-nucleotides in MRPs showed an obvious decrease, whereas the total content of organic acid increased. In addition, the electronic nose (e-nose) and gas chromatography-mass spectrometer (GC-MS) results showed that the content of volatile compounds with meaty flavour increased in MRPs and aldehydes with fishy flavour obviously decreased. To sum up, the enzymatic hydrolysis coupled with high-pressure processing and MR can better improve the flavour.
引用
收藏
页码：1766 / 1776
页数：11
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