Maillard reaction is a non-enzymatic browning reaction that occurs between carbonyl compounds and amino compounds,and can give aquatic products unique flavor and color.In this paper,the mechanism of Maillard reaction,the factors affecting reaction,and its application in aquatic seasonings and spices are introduced.At the same time,the effects of Maillard reaction on improving the functional characteristics of aquatic proteins are summarized.
关键词
美拉德反应/水产香精/水产调味料/蛋白质功能特性
Key words
Maillard reaction/aquatic essence/aquatic seasoning/functional characteristics of proteins
维普
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