BROWNING INTENSITY AND TASTE CHANGE ANALYSIS OFrnCHICKEN PROTEIN–SUGAR MAILLARD REACTION SYSTEMrnWITH ANTIOXIDANTS AND DIFFERENT DRYING PROCESSES

摘要

Inhibitory effects of several antioxidants on the browning intensity of chickenrnprotein–sugar Maillard reaction system were investigated. The results found thatrn1% (m/v) addition of NaCl had a certain effect on inhibiting browning, whilernonly 0.5% (m/v) addition of L-cysteine can play a favorable role in browning inhibition.rnAs for MRP samples with L-ascorbic acid, the browning inhibiting effectrnreaches the max with the L-ascorbic acid content of 0.3% (m/v). The A420 valuernof samples dried by spray drying process was higher (P<0.05) than those ofrnchicken protein Maillard peptide and enzymatic hydrolysate dealt by freeze dryingrnprocess. The electronic tongue analysis indicated that the umami substances ofrnchicken protein Maillard peptide could be easily decompose in the process of storage,rnwhile those of enzymatic hydrolysate were stable. However, compared withrnthe spray drying process, freeze drying process can better preserve umamirnsubstances.