The Effect of Reaction Temperature on the Quality of Oyster Enzymatic Hydrolysate Maillard Products

Huiyi Peng; Yuni Huang; Jiating Huang; Dianxuan Cao; Yijun Lin; Haixia Tang; Xueren Chen; Zhao Yang

doi:10.62051/xprkby52

Authors

Huiyi Peng
Yuni Huang
Jiating Huang
Dianxuan Cao
Yijun Lin
Haixia Tang
Xueren Chen
Zhao Yang

DOI:

https://doi.org/10.62051/xprkby52

Keywords:

Oyster; temperature; degree of hydrolysis; maillard; flavor.

Abstract

Oyster meat was used as raw material, which was enzymatically digested under specific conditions for 3h. Then the effect of reaction temperature on the sensory, color difference, reaction rate, and volatile flavor components of the oyster enzymatic hydrolyzates and glucose meridian reaction product was investigated. The study showed that the 3h enzymatic hydrolysis of oyster produced the best flavour and sensory score of the maillard reaction product at 110 (110HM), which had the absorbance value of 0.788 for A294, and 0.606 for A420. 54 compounds were identified from 110HM, which mainly contained 6 alcohols (26.40%), 3 ketones (1.80%), 8 aldehydes (8.38%), 6 esters (1.71%), 16 hydrocarbons (32.84%), and 15 heterocyclic and other species (22.82%).

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