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Food Chem

Title:		Effect of glycation on physicochemical properties and volatile flavor characteristics of silver carp mince
Author(s):		Liu J; Shen S; Xiao N; Jiang Q; Shi W;
Address:		"College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China. Electronic address: wzshi@shou.edu.cn"
Journal Title:		Food Chem
Year:		2022
Volume:		20220319
Issue:
Page Number:		132741 -
DOI:		10.1016/j.foodchem.2022.132741
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The purpose of this study was to explore the effect of glycation on physicochemical properties and volatile flavor characteristics of silver carp mince (SCM). The changes in the degree of grafting, chemical composition, pH, color, total amino acid composition, and volatile flavor compounds of SCM with or without glucose were studied at different heating times. The results showed that the addition of glucose could promote the glycation reaction rate of SCM. Lysine and cysteine were the main amino acids involved in glycation. Glycation enhanced the overall aroma of SCM by accelerating lipid oxidation and Strecker degradation. In conclusion, these results suggest that glycation can enhance the volatile flavor of SCM during thermal processing and can be used as a volatile flavor enhancement technology for the development of protein nutrition food with good flavor from low-value fish"
Keywords:		Amino Acids Animals *Carps Flavoring Agents/analysis Glucose Odorants/analysis Taste *Volatile Organic Compounds/chemistry Glycation Heating time Odor activity value (OAV) Silver carp Total amino acids Volatile flavor;
Notes:		"MedlineLiu, Junya Shen, Siyuan Xiao, Naiyong Jiang, Qingqing Shi, Wenzheng eng England 2022/03/27 Food Chem. 2022 Aug 30; 386:132741. doi: 10.1016/j.foodchem.2022.132741. Epub 2022 Mar 19"