Change regularity of the characteristics of Maillard reaction products derived from xylose and Chinese shrimp waste hydrolysates. (January 2016)

• Record Type: Journal Article
• Authors: Cai, Luyun; Li, Dongmei; Dong, Zhijian; Cao, Ailing; Lin, Hong; Li, Jianrong
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 65(2016)
• Page Start: 908
• Page End: 916
• Publication Date: 2016-01
• Subjects: Chinese shrimp -- Maillard reaction products -- Flavour -- Volatile compound -- Colour; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2015.09.007
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Chinese shrimp waste hydrolysates (CSWHs) with or without xylose were heated with increasing time (0–180 min) at 115 °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. Highlights: The utilization of Chinese shrimp waste reduce environment pollution. Chinese shrimp waste hydrolysates MRPs has strong enticing flavour and colour. Reaction time plays important role in the generation of flavour compounds for MRPs.