Long Zhengsen, Yi Xiangzhou, Gao Xia, Wang Yanchen, Guo Jingfeng, Gao Shuxin, Xia Guanghua, Shen Xuanri
Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou 570228, China.
School of Food Science and Engineering, Hainan Tropic Ocean University, Sanya 572022, China.
Foods. 2025 Feb 8;14(4):560. doi: 10.3390/foods14040560.
Enzymatic hydrolysis can enhance the flavor of aquatic products. Nevertheless, the strong fishy odor restricts its utilization in culinary applications. This study is centered on enhancing the flavor of golden pomfret samples by promoting the Maillard reaction (MR) between golden pomfret hydrolysate (GHES) and reducing sugars. The research results demonstrate that the Maillard reaction significantly improves the sensory characteristics of GHES. It prompts the formation of diverse volatile compounds, such as aldehydes, esters, and furans. Simultaneously, it reduces the relative amounts of substances associated with fishy odor, such as 1-Octen-3-ol and Hexanal. Moreover, the Maillard reaction increases the contents of amino acids contributing to umami and sweetness, as well as 5'-nucleotides in the samples, thus enriching their umami flavor profiles. After undergoing the Maillard reaction treatment, the antioxidant capacity of the samples is also significantly enhanced ( < 0.05). This research highlights the potential of the Maillard reaction in improving both the flavor and antioxidant properties of GHES, establishing a theoretical basis for elevating the quality of golden pomfret products.
酶解可以增强水产品的风味。然而，强烈的鱼腥味限制了其在烹饪应用中的利用。本研究旨在通过促进金鲳鱼水解物（GHES）与还原糖之间的美拉德反应（MR）来增强金鲳鱼样品的风味。研究结果表明，美拉德反应显著改善了GHES的感官特性。它促使形成多种挥发性化合物，如醛类、酯类和呋喃类。同时，它降低了与鱼腥味相关的物质的相对含量，如1-辛烯-3-醇和己醛。此外，美拉德反应增加了样品中有助于鲜味和甜味的氨基酸以及5'-核苷酸的含量，从而丰富了它们的鲜味风味特征。经过美拉德反应处理后，样品的抗氧化能力也显著增强（<0.05）。本研究突出了美拉德反应在改善GHES的风味和抗氧化性能方面的潜力，为提高金鲳鱼产品质量奠定了理论基础。
