Taking seasoned fish as the research object, this paper explored the effects of L-cysteine, citric acid and sodium D-isoascorbate on color protection and Maillard reaction of seasoned fish during sterilization process. The color difference and the correlation value of Maillard reaction were determined to investigate the regulation mechanism. Results showed that the sterilization process reduced the color and glucose content of seasoned fish, increased the content of 5-hydroxymethylfurfural (5-HMF), fluorescence intensity, the absorption value of Maillard intermediate products at A294, and the degree of browning at A420. The addition of color protectant increased the color of seasoned fish after sterilization, and increased the glucose content. Meanwhile, the content of fructose had no significant change. But color protectant reduced the 5-HMF content, fluorescence intensity and changed the absorption value at A294 and A420. In summary, three kinds of color protectant could change the color of seasoned fish by affecting the Maillard reaction during sterilization.
QI Huilin
,
YANG Fang
,
YU Dawei
,
LIU Xiaoli
,
JIANG Qixing
,
XU Yanshun
,
YU Peipei
,
XIA Wenshui
. Effect of color protectant on color and Maillard reaction of seasoned fish during sterilization[J]. Food and Fermentation Industries, 2020
, 46(14)
: 136
-141
.
DOI: 10.13995/j.cnki.11-1802/ts.023090
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