FN Archimer Export Format
PT J
TI Odor Modification in Salmon Hydrolysates Using the Maillard Reaction
BT 
AF KOUAKOU, Christelle
   BERGE, Jean-Pascal
   BARON, Regis
   LETHUAUT, Laurent
   PROST, Carole
   CARDINAL, Mireille
AS 1:1,2;2:2;3:2;4:1;5:1;6:2;
FF 1:;2:PDG-RBE-BRM-BIORAPHE;3:PDG-RBE-BRM-BIORAPHE;4:;5:;6:PDG-RBE-BRM-BIORAPHE;
C1 LUNAM Univ, ONIRIS, UMR GEPEA 6144, Flavor Res Unit, Nantes, France.
   IFREMER, Lab Sci & Technol Marine Biomass, F-44311 Nantes 3, France.
C2 ONIRIS, FRANCE
   IFREMER, FRANCE
SI NANTES
SE PDG-RBE-BRM-STBM
   PDG-RBE-BRM-BIORAPHE
IN WOS Ifremer jusqu'en 2018
   copubli-france
IF 0.688
TC 11
UR https://archimer.ifremer.fr/doc/00156/26702/24778.pdf
LA English
DT Article
DE ;salmon by-product;hydrolysate;Maillard reaction;sensory characteristics;off-flavor;soluble protein
AB 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.
PY 2014
SO Journal Of Aquatic Food Product Technology
SN 1049-8850
PU Taylor & Francis Inc
VL 23
IS 5
UT 000340454300005
BP 453
EP 467
DI 10.1080/10498850.2012.724153
ID 26702
ER

EF