Impact of Mild Enzymatic Hydrolysis Combined with the Maillard Reaction on the Flavor and In Vitro Digestive Characteristics of Ready-to-Eat Grass Carp (Ctenopharyngodon idellus)
[Objective]To investigate the changes in flavor and nutritional digestion characteristics of grass carp (Ctenopharyngodon idellus) fillets after mild enzymatic hydrolysis combined with the Maillard reaction,providing a reference for improving the flavor of ready-to-eat freshwater fish snacks.[Methods]Grass carp fillets were treated with 0.8％,1.0％,and 1.2％ of flavor protease and by 1.5 h and 3.0 h hydrolysis,and were roasted.Sensory quality,volatile flavor compounds,color,in vitro digestibility,molecular weight distribution of digestion products,and amino acid composition were evaluated.Additionally,bioinformatics analysis in proteomics was used to identify peptide fragments from digestion products.[Results]The overall sensory scores of the enzyme-treated groups were significantly higher than those of the group without added flavor protease (P<0.05).The highest sensory score,77.7,was achieved when 1.0％ flavor protease was added and hydrolyzed for 3.0 h.Moreover,compared to the group without flavor protease,the enzyme-treated groups exhibited more characteristic flavor compounds,including aldehydes,sulfur-containing compounds,furans,and pyrazines,which positively influenced sensory quality.Specifically,27 types of volatile flavor compounds were detected in the group treated with 1.0％ flavor protease and hydrolyzed for 3.0 h.As the enzymatic hydrolysis progressed,the proportion of digestion products with molecular weights smaller than 0.5 ku increased by 2.9％ to 6.9％ during simulated in vitro digestion.The contents of glutamic acid and arginine in the enzyme-treated groups were significantly higher than those in the control group (P<0.05).[Conclusion]Mild enzymatic hydrolysis of grass carp fillets produces smaller molecular weight amino compounds,which undergo a more intense Maillard reaction with glucose,thereby improving both the flavor and digestion characteristics of the fillets.
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