Effect of beef tallow, phospholipid and microwave combined ultrasonic pretreatment on Maillard reaction of bovine bone enzymatic hydrolysate

被引：22

作者：

Zheng, Zhiliang ^{[1
,3
]}

Zhang, Min ^{[1
,2
]}

Liu, Wenchao ^{[1
]}

Liu, Yaping ^{[4
]}

机构：

[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

[2] Jiangnan Univ, Jiangsu Prov Int Joint Lab Fresh Food Smart Proc, Wuxi 214122, Jiangsu, Peoples R China

[3] Jiangnan Univ, Int Joint Lab Food Safety, Wuxi 214122, Jiangsu, Peoples R China

[4] Guangdong Galore Food Co Ltd, Zhongshan 528447, Guangdong, Peoples R China

来源：

FOOD CHEMISTRY | 2022年 / 377卷

基金：

国家重点研发计划;

关键词：

Maillard reaction; Microwave combined with ultrasound; Flavor; Phospholipid; Beef tallow; Bovine bone protein; REACTION-PRODUCTS; ANTIOXIDANT ACTIVITY; FLAVOR FORMATION; AROMA COMPOUNDS; XYLOSE; MEAT; CYSTEINE; PROTEIN; GLYCINE; INSIGHTS;

D O I：

10.1016/j.foodchem.2021.131902

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of beef tallow, phospholipid, microwave, and ultrasonic pretreatment (MUP) on the Maillard reaction process, the sensory characteristics of Maillard reaction products (MRPs), and the composition and content of volatile compounds were studied. Maillard reaction of the sample was more intense after MUP, but more hydrophobic amino acids were generated, resulting in relatively high sourness in MRPs. Beef tallow encapsulation has no significant effect on the sensory characteristics of MRPs. The content of volatile compounds in MRPs added with phospholipids increased significantly, and the content of sulfur compounds (especially furan and furanthiol) increased most significantly. Hexanal, Nonanal, 2-Hexylfuran, 2-Hexylthiophene, and 1-Octanol were positively correlated with the value of umami and saltiness of MRPs. The addition of phospholipids after MUP and beef tallow encapsulation helps to increase the saltiness and umami of MRPs, reduce astringency, and produce more sulfur and other flavor compounds.

引用

页数：8

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