Effects of Reducing Sugars on Colour, Amino Acids, and Volatile Flavour Compounds in Thermally Treated Minced Chicken Carcass Hydrolysate.

ABSTRACT: This study investigated the changes in colour, amino acids, and volatile flavour compounds in the enzymatic hydrolysates of chicken carcasses containing different types and amounts of reducing sugars (xylose, arabinose, glucose, and fructose), so as to develop a chicken-based flavouring agent. Before heat treatment at 100 °C for 60 min, the chosen reducing sugars were separately added to the chicken carcass hydrolysate at its natural pH. Pentoses decreased pH more significantly than hexoses in the chicken carcass hydrolysate. The browning degree followed the pattern of pH decline, as pentoses caused more intense browning than hexoses, with xylose dosage having the greatest effect on the colour changes (ΔE). Fructose addition notably reduced free amino acids (FAAs) and cystine contents. Fur

SUBMITTER: Zhang X 

PROVIDER: S-EPMC11011280 | biostudies-literature | 2024 Mar

REPOSITORIES: biostudies-literature