Progress in the Preparation of Seasonings from Animal By-Products by Maillard Reaction
WU Yujie, LU Fangyun, HUANG Jin, ZOU Ye, XU Weimin, WANG Daoying
1.College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 2.Institute of Agri-Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
Abstract：The Maillard reaction (MR) is a series of complex reactions between the amino groups of free amino acids, peptides or proteins and the carbonyl groups of reducing sugars that can produce special flavors and colors. Therefore, MR can be used to produce seasonings with strong flavor. The preparation of natural seasonings from animal by-products through enzymatic hydrolysis combined with MR not only meets the current needs of consumers for health and nutrition, but also provides an effective way to use by-product resources. In this paper, we introduce the reader to the common animal by-products used in the preparation of seasonings, the indexes used for evaluating the efficiency of enzymatic hydrolysis and the factors affecting the flavor of MR products (MRPs). Besides, we give a brief overview of the three physical methods used to aid MR and the physiological activities of MRPs. We hope that this review will help researchers develop new ideas for deep and comprehensive utilization of animal by-product resources and, more broadly, sustainable development.
吴瑀婕，卢方云，黄 瑾，邹 烨，徐为民，王道营. 美拉德反应制备动物源副产物调味品的研究进展[J]. 肉类研究, 2021, 35(11): 50-56.
WU Yujie, LU Fangyun, HUANG Jin, ZOU Ye, XU Weimin, WANG Daoying. Progress in the Preparation of Seasonings from Animal By-Products by Maillard Reaction. Meat Research, 2021, 35(11): 50-56.
2021, Vol. 35 
