Abstract：In order to increase the added value of catfish by-products, Maillard reaction products (MRPs) were prepared from catfish heads/bones for use as a seasoning ingredient. The starting material was extracted with water in an autoclave, and the extract was fermented with a commercial starter culture directly or after enzymatic hydrolysis. Different amounts of the fermented extract, the hydrolyzed extract and their mixture as well as the fermented hydrolysate separately underwent Maillard reaction at 100 ℃ for 2.5 h at pH 5.5–7.0. Absorbance values at 280 (A280 nm) and 420 nm (A420 nm) of the resulting MRPs were determined, which respectively represent the relative contents of low-molecular-mass aroma intermediates and melanoidin in the MRPs, and sensory evaluation was performed as well. The results showed that the optimal levels of the hydrolyzed extract, the fermented extract and their mixing ratio as well as the fermented hydrolysate that provided maximum A280 nm and A420 nm were 50%, 40%, 3:1 (V/V) and 40%, respectively, Among these, the fermented hydrolysate at 40% was the best, and the MRPs prepared with it exhibited A280 nm and A420 nm of 0.855 and 0.185, respectively indicating the production of low-molecular-mass aroma intermediates and melanoids at high levels; the sensory evaluation results showed that the MRPs had a bright brown-red color and a strong fatty aroma without irritating or fishy odor, and scored highest (9.0 points).
2021, Vol. 35 
