Content area
Full Text
Article history
Received: 3 March 2017
Received in revised form: 17 April 2017
Accepted: 18 April 2017
Keywords
Sensory
Maillard reaction products
Hydrolysate
Alcalase
Mud clam
Abstract
Mud clam (Polymesoda erosa) hydrolysate (AH) was produced by hydrolysis for 2 hrs using alcalase 2.4L at pH 8.5, 60°C and 3% enzyme-substrate ratio. D-xylose and L-cysteine or D-xylose were added into the hydrolysate and heated at 120°C for 2 hrs to produce the Maillard reaction products (MRPs) labelled as AH-mx or AH-x, respectively. Amino acids, volatile compounds and sensory characteristics of AH and MRPs were evaluated. Amino acids analysis showed that monosodium glutamate (MSG)-like amino acids amount was higher while 2-piperidinone volatile compound that contributes to bitterness was lower in MRPs than AH. Furthermore, sensory results showed that MRPs had more intense umami and less fishy taste compared to AH. Therefore, it was discovered that Maillard reaction improved the flavor of mud clam hydrolysate.
© All Rights Reserved
Introduction
Important food properties such as color, flavor and stability can be modified using Maillard reaction. Maillard reaction is a non-enzymatic reaction involving the reaction between carbonyl groups of reducing sugars and amino groups of amino acids, peptides or proteins (Yilmaz and Toledo, 2005). Maillard reaction enhanced flavor effect including continuity and mouthful in consommé soup (Ogasawara et al, 2006). Different studies revealed that fish protein can be hydrolysed efficiently through the use of different enzymes. The hydrolysing effect of ten different commercial proteases including alcalase, flavourzyme, protamex, trypsin, bromelain and papain on Alaska Pollock frame has been documented (Hou et al., 2011).
Hydrolysis of protein especially protein derives from seafood sometimes give rise to undesirable fishy and bitter off-flavor (Normah and Nur Fazlika Nashrah, 2013; Kouakou et al., 2014). Several efforts have been made to reduce or mask this undesirable flavor such as encapsulation with cyclodextrin, spray drying of hydrolysate, gelatine and soy protein isolate (SPI) mixtures, encapsulation with maltodextrin alone or mixture of maltodextrin and cyclodextrin followed by spray drying as well as addition of sugar followed by Maillard reaction (Szejtli, and Szente, 2005; Favaro-Trindade et al., 2010; Yang et al., 2012; Liu et al., 2012). However, Maillard reaction study on mud clam hydrolysate and its potential to mask or reduce off-flavor has never been explored....