ArticleBioresources and bioprocessing2023
Flavor improving effects of cysteine in xylose-glycine-fish waste protein hydrolysates (FPHs) Maillard reaction system.
Article in Bioresources and bioprocessing, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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6 citing papers in PubMed, 21 citations in OpenAlex.
- Ultrasound-assisted maillard reaction: a novel strategy for debittering, flavor enhancement, and antioxidant activity improvement of walnut peptides.Food chemistry: X · 2026Article
- Effects of drying methods on the nutritional, antioxidant capacity and volatile compounds ofFood chemistry: X · 2026Article
- Operational parameters and key characteristics of amino acids and flavor compounds profiles of bovine bone clear and white broths.Food chemistry: X · 2026Article
- Changes in quality characteristics of yellowfin tuna (Food chemistry: X · 2025Article
- Plant-Scale Circular Economy Using Biological Reuse of Electrolyte Residues in the Amino Acid Industry.Bioengineering (Basel, Switzerland) · 2024Article
- Ultrasound-assisted glycosylation of ovalbumin and dextran conjugate carrier for anthocyanins and their stability evaluation.Ultrasonics sonochemistry · 2024Article
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Authors and funding
7 authors at 2 institutions in 1 country.
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Abstract
A promising way to utilize fish by-products is to develop hydrolysis of fish proteins with enzymes. The obtained fish protein hydrolysates (FPHs) are rich in peptides and amino acids, but bitterness and aroma defects impede further utilization of FPHs. The present study adopted Maillard reaction to improve FPHs' flavor and illustrated the role of cysteine in this system. We investigated the impact of cysteine (0, 0.25%, 0.5%, 0.75%, and 1%) on the browning intensity, free amino acids (FAAs), molecular weight distribution, structure of MRPs, volatile compounds changes and organoleptic characteristics of xylose-glycine-FPHs Maillard reaction systems. Results showed that the addition of cysteine lowered the browning degree of Maillard reaction products (MRPs) by inhibiting the cross-linking of small peptides and reducing the production of melanin. GC-MS and GC-IMS analysis indicated that cysteine inhibited the formation of furans and nitrogen-containing compounds and facilitated the formation of sulfur-containing compounds contributing to the meaty flavor. Sensory analysis revealed that 0.25-0.75% range of cysteine increased the meaty, caramel, umami, mouthfulness and salty notes, and caused a decrease in bitter taste of the MRPs as confirmed by GC-MS. A highly significant correlation between the organoleptic characteristics and physicochemical indicators of MRPs was found by Mantel test. These results elucidated the influence of cysteine on the formation of Maillard reaction products and will help improve the flavor profile of meat flavorings.
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