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Flavor formation of tilapia byproduct hydrolysates in Maillard reaction |
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| Authors: | Dan Qiu Ruiqing Gan Qiaohui Feng Wenting Shang Yanfu He Chuan Li Xuanri Shen Yongcheng Li |
| Affiliation: | 1. College of Food Science and Engineering, Hainan University, Haikou, Hainan, China
Contribution: ?Investigation, Software, Data curation, Writing - original draft;2. College of Food Science and Engineering, Hainan University, Haikou, Hainan, China Contribution: Formal analysis, ?Investigation;3. College of Food Science and Engineering, Hainan University, Haikou, Hainan, China Contribution: ?Investigation;4. College of Food Science and Engineering, Hainan University, Haikou, Hainan, China Contribution: Methodology, Conceptualization;5. College of Food Science and Engineering, Hainan University, Haikou, Hainan, China;6. College of Food Science and Engineering, Hainan University, Haikou, Hainan, China Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou, Hainan, China Collaborative Innovation Center of Marine Science and Technology, Hainan University, Haikou, Hainan, China Contribution: Resources, Visualization;7. College of Food Science and Engineering, Hainan University, Haikou, Hainan, China Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou, Hainan, China Contribution: Conceptualization, Resources;8. College of Food Science and Engineering, Hainan University, Haikou, Hainan, China Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou, Hainan, China Contribution: Supervision, Methodology |
| Abstract: | The Maillard reaction (MR) of tilapia byproduct protein hydrolysates was investigated for the use of byproduct protein as a food ingredient and to mask its fishy odor and bitter flavor. The flavor differences in tilapia byproduct hydrolysates before and after the MR were analyzed to explore the key flavor precursor peptides and amino acids involved in MR. The results suggested that eight key volatile substances, including 2,5-dimethylpyrazine, 2-pentylfuran, hexanal, octanal, nonanal, (E)-2-decenal, decanal, and 1-octen-3-ol contributed most to the MR products group (ROAV > 1). Ten volatile compounds, including 1-octen-3-ol, hexanal, 2-pentylfuran, 2,5-dimethylpyrazine, methyl decanoate, and 2-octylfuran, were the flavor markers that distinguished the different samples (VIP > 1). The four most consumed peptides were VAPEEHPTL, GPIGPRGPAG, KSADDIKKAF, and VWEGQNIVK. Umami peptides and bitter free amino acids (FAAs) were the key flavor precursor peptide and FAAs, respectively. Overall, the hydrolysates of tilapia byproducts with flavor improved by MR are a promising strategy for the production of flavorings. |
| Keywords: | flavor free amino acids Maillard reaction peptides tilapia byproduct hydrolysates |