Sensory, Color, Reaction Rate, and Volatile Flavor Components of Maillard Reaction Products From Oyster Protein Hydrolysates with Different Degree of Hydrolysis

Tang Haixia; Huang Yuni; LIN Yijun; Chen Xueren; Li jiayun; Peng Huiyi; Yang Zhao

doi:10.54097/dn9q5055

Authors

Tang Haixia
Huang Yuni
LIN Yijun
Chen Xueren
Li jiayun
Peng Huiyi
Yang Zhao

DOI:

https://doi.org/10.54097/dn9q5055

Keywords:

oyster, hydrolysis degree, Maillard reaction, volatile flavor components.

Abstract

To investigate the effects of different degree of hydrolysis on the sensory, color, reaction rate, and volatile flavor components of the Maillard reaction products in oyster enzymatic hydrolysate(OEH), oyster enzymatic hydrolysate was used as an amino acid source and reacted with 8% glucose at 110℃ for Maillard reaction. The results showed that the MRPs produced by OEH at 110℃ for 3h had the highest sensory score of 15 points and the best flavor. The color difference L* value of OHM3 was 41.26, the a* value was 3.26, and the b* value was 8.62. The absorption value of A294 was 0.785, and that of A420 was 0.486. A total of 40 components were identified from the Maillard reaction products of oyster enzymolysis solution by SPME-GC-MS. OHM3 showed shellfish flavor, meat flavor, and seafood flavor, and some pyrazines were produced, which gave it some nut-meat flavor. At a fixed temperature of 110℃, the Maillard reaction produced by OEH for 3h had good meat flavor. The Maillard reaction can effectively improve the flavor of oyster enzymatic hydrolysis products, provide a theoretical basis for the study of oyster enzymatic hydrolysis solutions to remove smell and enhance flavor, and have a good application prospect in the development of new oyster condiments.

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