Influence of Different Cooking Methods on the Maillard Reactions of Marine Products

Abstract

Zhang, S.F., 2020. Influence of different cooking methods on the Maillard reactions of marine products. In: Al-Tarawneh, O. and Megahed, A. (eds.), Recent Developments of Port, Marine, and Ocean Engineering. Journal of Coastal Research, Special Issue No. 110, pp. 197–200. Coconut Creek (Florida), ISSN 0749-0208.Marine products are favored by people for their rich mineral elements and high-quality protein content. However, different cooking methods can lead to the loss of different nutrients in marine products, and trigger different Maillard reactions. With the marine product oysters as an example, this study adopted different cooking methods to explore their influence on the Maillard reactions, and conducted a research on the features of the products. The research results showed that: different cooking methods, cooking times, and cooking temperatures can cause reductions in the content of zinc and protein in oysters. Obviously, with the increase of the cooking time, the Maillard reactions increased as well; under the same cooking time, the degree of Maillard reactions was: fry> boil> steam; with the increase of the cooking temperature, the Maillard reactions showed an enhancing trend. The research in this paper provides a theoretical basis for the entire Maillard reactions during the cooking process of marine products.