Sensory characteristics of Maillard reaction products from chicken protein hydrolysates with different degrees of hydrolysis

Yongsheng Zhang,Yanping Wang,Fang Jiang,Huihui Jin

doi:10.1080/19476337.2019.1575907

Abstract

ABSTRACTThe sensory characteristics of Maillard reaction products from chicken protein hydrolysates (MRP-CPHs) at different degrees of hydrolysis (DH) were evaluated using descriptive sensory analysis. Five characteristics (boiled chicken flavor, umami, mouthfulness, continuity and overall acceptance) of the MRP-CPHs were evaluated. In addition, the changes in free amino acid contents and molecular weight distribution of chicken protein hydrolysates (CPHs) were also determined. The results showed that the sensory attributes were affected by DH of the CPHs, there was a distinct difference among the MRP-CPHs of almost all sensory attributes. The Maillard reaction product with a hydrolysis time of 3 h showed the strongest in the mouthfulness, boiled chicken flavor, and overall acceptance. These results indicated that the CPHs with a DH range from 15.80% to 18.64% (hydrolysis time range from 3 to 6 h) might be a desirable precursor for the production of chicken flavor in the food industry.

Highlights

Maillard reaction is a non-enzymatic reaction between the reducing sugars and amino groups of amino acids, peptides, or proteins (Danehy, 1986)
The result indicated that in the initial stage of the hydrolysis, the chicken protein was decomposed to the peptides immediately (Mat, Cattenoz, Souchon, Michon, & Le Feunteun, 2018); and at the stage, the strong buffer capacity of amino and carboxyl group of peptides and amino acids maintained the stability of the pH values
From 2 to 8 h, the hydrolysis was mainly in the range of 450−1500 Da and decreased by 41.38%; the percentage of molecular weight distribution (MWD) in the range of 200−450 Da was increased by 20.01%

Summary

Introduction

Maillard reaction is a non-enzymatic reaction between the reducing sugars and amino groups of amino acids, peptides, or proteins (Danehy, 1986). It has been reported that the Maillard reaction products from soybean protein hydrolyzates with 1000 to 5000 Da peptides, significantly increased the intensity of mouthfulness and continuity in umami solution and consommé soup (Ogasawara, Katsumata, & Egi, 2006). It was reported (Lieske & Konrad, 1994) that using 2000–5000 Da chicken peptides as precursors of Maillard reaction, the flavor intensities were roughly 80–100 times greater than those produced by cooking an equivalent quantity of chicken by the conventional methods. Precursors play an important role in the Maillard reaction flavor

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