Abstract
To investigate the impacts of glycation modification on the structure and flavor of fish viscera-derived protein hydrolysates, channel catfish viscera was utilized and hydrolyzed by Flavourzyme, followed by glycation with glucosamine, xylose, ribose and glucose, respectively. The structural characteristics, taste and odor of glycated products were evaluated. The results revealed that glycation led to an increase in peptides (<1 kDa) and a decrease in peptide fraction (>5 kDa). UV and fluorescence spectra indicated a gradual rise in absorbance and fluorescence intensity. Glucosamine-induced glycation significantly mitigated bitterness, while enhancing saltiness and umami. GC-MS/MS analysis revealed that glycation led to reduced undesirable odor, and formation of aromatic compounds. LC-MS/MS identified Arg and Lys as the main modification sites. Interestingly, aldehydes were found to modify peptides via carbonyl-amine reaction, leading to decreased fishy odor. The present study contributes to flavor improvement of fish viscera-derived peptides through glycation and high-value utilization of fish viscera.
Keywords:
Carbonyl-amine reaction; Fishy odor; Ictalurus Punetaus; Maillard reaction; Sensory evaluation; Volatile compounds.