Effects of ultrasonic treatment on Maillard reaction and product characteristics of enzymatic hydrolysate derived from mussel meat

Abstract

AbstractMussel meat is rich in amino acids and is a good source of flavor enhancers. To find a high‐efficiency and suitable method for the Maillard reaction (MR) of enzymatic hydrolysate derived from mussel meat, we studied the changes of Maillard reaction between enzymatic hydrolysate and glucose/xylose under ultrasonic treatment (UsT), heat treatment (HT) and ultrasonic‐assisted heat treatment (Us‐HT). It was found the Us‐HT displayed the highest Maillard reaction rate and a significant increase in intermediate products and melanoidins compared to HT and UsT. The Maillard reaction products (MRPs) derived from the three treatments showed higher antioxidant activity, while the MRPs from Us‐HT had the highest antioxidant activity and ideal sensory properties. Therefore, Us‐HT is a potential method to prepare the Maillard flavor enhancer from mussel meat.Practical ApplicationsThe ultrasonic technology was applied as a novel food processing technique and can effectively promote the interaction of certain ingredients. Compared with single ultrasonic or heat treatment, ultrasonic‐assisted heat treatment can accelerate the reaction and improve sensory properties and antioxidant activities of MRPs derived from mussel meat hydrolysate. The ultrasonic‐assisted heat treatment is a potential technology for preparing the Maillard flavor enhancer. This efficient method supports the utilization of mussel meat and the development of flavoring essence and functional foods in the future.