Change regularity of the characteristics of Maillard reaction products derived from xylose and Chinese shrimp waste hydrolysates

被引：77

作者：

Cai, Luyun ^{[1
]}

Li, Dongmei ^{[1
]}

Dong, Zhijian ^{[1
]}

Cao, Ailing ^{[2
]}

Lin, Hong ^{[3
]}

Li, Jianrong ^{[1
]}

机构：

[1] Bohai Univ, Natl & Local Joint Engn Res Ctr Storage Proc & Sa, Food Safety Key Lab Liaoning Prov, Coll Food Sci & Engn, Jinzhou 121013, Peoples R China

[2] Xiaoshan Entry Exit Inspect & Quarantine Bur, Hangzhou 311208, Zhejiang, Peoples R China

[3] Ocean Univ China, Coll Food Sci & Engn, Qingdao 266100, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2016年 / 65卷

基金：

中国国家自然科学基金;

关键词：

Chinese shrimp; Maillard reaction products; Flavour; Volatile compound; Colour; ANTIOXIDANT ACTIVITY; VOLATILE COMPOUNDS; CROSS-LINKING; PEPTIDE; PROTEIN; TEMPERATURE; SYSTEM; FRACTIONS; MEAT;

D O I：

10.1016/j.lwt.2015.09.007

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Chinese shrimp waste hydrolysates (CSWHs) with or without xylose were heated with increasing time (0-180 min) at 115 degrees C, pH 8.0, to explored characteristics of Maillard reaction and the rules for the formation of flavour in hydrolysates. The results suggested that CSWHs could be modified by Maillard reaction and exhibited stronger pleasant flavour than thermal degradation at proper heating time. During Maillard reaction, significant changes in Maillard reaction products (MRPs) were found, such as the accumulation of intermediate/browning/fluorescent products, the presentation of tempting reddish-brown, compared to Thermal degradation products (TDPs). Meanwhile, a series of volatile compounds and amino acids were found in MRPs, and combined with sensory evaluation, the MRPs exhibited strong meaty and seafood aroma as well as umami and mouthfulness taste. Therefore. Chinese shrimp waste could potentially be used to produce flavoring essence with strong enticing flavour and colour. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：908 / 916

页数：9

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