Odor Modification in Salmon Hydrolysates Using the Maillard Reaction

Type Article
Date 2014
Language English
Author(s) Kouakou Christelle1, 2, Berge Jean-PascalORCID2, Baron RegisORCID2, Lethuaut Laurent1, Prost Carole1, Cardinal MireilleORCID2
Affiliation(s) 1 : LUNAM Univ, ONIRIS, UMR GEPEA 6144, Flavor Res Unit, Nantes, France.
2 : IFREMER, Lab Sci & Technol Marine Biomass, F-44311 Nantes 3, France.
Source Journal Of Aquatic Food Product Technology (1049-8850) (Taylor & Francis Inc), 2014 , Vol. 23 , N. 5 , P. 453-467
DOI 10.1080/10498850.2012.724153
WOS© Times Cited 10
Keyword(s) salmon by-product, hydrolysate, Maillard reaction, sensory characteristics, off-flavor, soluble protein
Abstract The aim of this work was to study the effect of adding sugar during proteolysis to promote the Maillard reaction and mask the initial fish odor and off-flavors generated. An experimental design, based on the Doehlert plan, was used to study the influence of hydrolysis conditions (time, temperature, sugar, and antioxidant addition) on the odor characteristics of hydrolysates, soluble protein levels, and amino acid content. Results showed that the lowest level of sugar (10g of D-xylose added to 1kg of by-products) was enough to develop a grilled odor in hydrolysates. In the hydrolysis conditions used, i.e. enzyme inactivation at 95°C for 30min, hydrolysis temperature had no effect on grilled odor production but significantly affected the soluble protein fraction, as did hydrolysis time. Soluble protein content and essential amino acid content increased with the enzymatic reaction but were not modified by adding sugar. Hydrolysis conditions that promote Maillard reactions while keeping a nutritional balance have been identified.
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