Physicochemical and flavour characteristics of Maillard reaction products derived from Aloididae aloidi muscle enzymatic hydrolysates coupled with High‐Pressure Processing

Abstract Maillard reaction (MR) plays a crucial role in food processing and storage, and Maillard reaction products (MRPs) contribute to improve flavour of foods. In this study, Aloididae aloidi enzymatic hydrolysates lyophilised powder coupled with high‐pressure processing (F 1 ) and atmospheric pressure (F 2 ) was used to evaluate physicochemical and flavour properties after MR. Compared with F 2 , F 1 has not only higher organic acid, 5′‐nucleotides and free amino acid (FAA) content, but also a reduced proportion of bitter amino acids. After MR, significant changes in MRPs were found, such as the accumulation of intermediate and browning products, the decline of pH. Furthermore, the content of FAAs and 5′‐nucleotides in MRPs showed an obvious decrease, whereas the total content of organic acid increased. In addition, the electronic nose (e‐nose) and gas chromatography‐mass spectrometer (GC‐MS) results showed that the content of volatile compounds with meaty flavour increased in MRPs and aldehydes with fishy flavour obviously decreased. To sum up, the enzymatic hydrolysis coupled with high‐pressure processing and MR can better improve the flavour.