Sensory characteristics of Maillard reaction products from chicken protein hydrolysates with different degrees of hydrolysis

Abstract

The sensory characteristics of Maillard reaction products from chicken protein hydrolysates (MRP-CPHs) at different degrees of hydrolysis (DH) were evaluated using descriptive sensory analysis. Five characteristics (boiled chicken flavor, umami, mouthfulness, continuity and overall acceptance) of the MRP-CPHs were evaluated. In addition, the changes in free amino acid contents and molecular weight distribution of chicken protein hydrolysates (CPHs) were also determined. The results showed that the sensory attributes were affected by DH of the CPHs, there was a distinct difference among the MRP-CPHs of almost all sensory attributes. The Maillard reaction product with a hydrolysis time of 3 h showed the strongest in the mouthfulness, boiled chicken flavor, and overall acceptance. These results indicated that the CPHs with a DH range from 15.80% to 18.64% (hydrolysis time range from 3 to 6 h) might be a desirable precursor for the production of chicken flavor in the food industry.