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Food Chem

Title:		"Effects of ultrasound pretreatment on the extent of Maillard reaction and the structure, taste and volatile compounds of chicken liver protein"
Author(s):		Chen X; Zou Y; Wang D; Xiong G; Xu W;
Address:		"Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; Anhui Engineering Laboratory for Agro-product Processing, Anhui Agricultural University, Hefei 230036, PR China. Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, PR China. Electronic address: zouye@jaas.ac.cn. Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, PR China. Electronic address: wdy0373@aliyun.com. Anhui Engineering Laboratory for Agro-product Processing, Anhui Agricultural University, Hefei 230036, PR China. Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, PR China"
Journal Title:		Food Chem
Year:		2020
Volume:		20200619
Issue:
Page Number:		127369 -
DOI:		10.1016/j.foodchem.2020.127369
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"To make better use of chicken liver, a byproduct of meat processing with rich proteins, the influence of ultrasound pretreatment on the extent of Maillard reaction (MR) and the properties of MR products (MRPs) of chicken liver protein (CLP) and its hydrolysate (CLPH) were investigated. The extent of MR of sonicated CLPH (SCLPHMs) was significantly higher than that of the other two MRPs. The decreased fluorescence intensity (FI) of the SCLPHMs indicated adequate reaction of d-xylose with sonicated CLPH (SCLPH). The particle size of the three MRPs was significantly larger than that of CLP, CLPH, and SCLPH, respectively. Ultrasound treatment increased the utilization of amino acids and enriched the variety of volatile compounds in all groups. Furfural was the main heterocyclic compound in the MRPs. Therefore, ultrasound pretreatment and enzymolysis of chicken liver may be a foundation for high-value development in flavors for the food industry"
Keywords:		"Amino Acids/analysis/chemistry Animals *Chickens Flavoring Agents/chemistry Food-Processing Industry/*methods Glycation End Products, Advanced/chemistry Liver/*chemistry *Maillard Reaction Poultry Products Poultry Proteins/*chemistry Protein Hydrolysates/;"
Notes:		"MedlineChen, Xiao Zou, Ye Wang, Daoying Xiong, Guoyuan Xu, Weimin eng England 2020/06/27 Food Chem. 2020 Nov 30; 331:127369. doi: 10.1016/j.foodchem.2020.127369. Epub 2020 Jun 19"