Sensory Characteristics of Flavour Improvement in Squid and Cuttlefish Ink Hydrolysates by Maillard Reaction

Abstract

By-products from seafood usually smell fishy. In this research, squid ink powder enzyme hydrolysates (SIPEHs) and cuttlefish ink powder enzyme hydrolysates (CIPEHs) were produced via 4 h of hydrolysis with Alcalase® and papain, respectively, at 3% E/S ratios. To generate Maillard reaction products (MRPs), D-xylose and L-cysteine or D-xylose alone were introduced to the hydrolysates. The mixture was then heated at 120 °C for 2 hours. The resulting MRPs were labelled as SIPEHs-mx, SIPEHs-x, CIPEHs-mx, or CIPEHs-x. Results showed that extending the reaction time increased browning products and aroma compounds and reduced pH from 7.4 to 6.54-5.55, respectively. Furthermore, the Maillard reaction products (MRPs) also exhibited a reduction in volatile aldehydes that are typically linked to fish-like aroma. The qualitative descriptive analysis (QDA) test revealed that MRPs had a better umami flavour and a less fishy flavour than hydrolysates. SIPEHs-mx and CIPEHS-mx were preferred with the overall acceptance that satisfied consumer preferences. Therefore, the Maillard reaction was found to improve the overall flavour of both SIPEHs and CIPEHs. The results indicated that the flavour compounds developed in the MRPs during the subsequent heat treatment have the potential to serve as a suitable alternative to hydrolysates, producing flavours that meet consumer preferences and are considered acceptable. Such an approach holds promise for application in product development and improvement studies, offering practical implications for the food industry.