Optimization of Maillard Reaction Process and Analysis of Volatile Compounds in Enzymatic Hydrolysate of Bighead Croaker Viscera

The reaction conditions on Maillard reaction between enzymatic hydrolysate of bighead croaker viscera and reducing sugar were optimized using sensory scores as indicator. Optimal Maillard reaction conditions were obtained based on the single factor experiment and orthogonal experiment. Besides,the volatile components and antioxidant activity was evaluated. As a result,the highest sensory score(7.51)was achieved under the following conditions:Reaction temperature of 120 ℃,the reaction time of 100 min,pH of 9.0,glucose:Xylose of 1:1.Under these conditions,89 kinds of aroma components,including 46.79% aldehydes,7.26% alcohols,1.31% pyrazines,3.04% furans,1.62% hiazoles,and other chemical compounds were determined through SPME-GC-MS analysis. Under the optimum conditions,the scavenging ability of DPPH free radicals increased from 50.26% to73.59% after the Maillard reaction,the scavenging capacity of hydroxyl radicals and the scavenging ability of superoxide anion free radicals were also improved,it was proved that the Maillard reaction improved the antioxidant resistance of the visceral enzyme solution of plum fish.