Abstract:

The Maillard reaction was used to improve the flavor of hydrolysate from intestines and gonads of sea cucumber, which were poor of taste. Flavor improvement of hydrolysate from instestines and gonads of sea cucumber was investigated by Maillard reaction according to the results of sensory evaluation and electron nose. The reaction parameters to sea cucumber gonads hydrolysate was: temperature of 120℃, reducing sugar (glucose:xylose=5:1) 6%, amino acid (glycine:arginine=3:1) 3%, pH 8.5, the reaction time of 20 min. The reaction parameters to sea cucumber intestines hydrolysate were as follows: temperature of 115℃, 6% of reducing sugar (glucose:xylose=1:1), 3% of amino acid (glycine:arginine=1:1), pH 8.5, the reaction time of 30 min. Flavor of hydrolysate from instestines and gonads of sea cucumber could be improved by Maillard reaction, which could be accepted by sensory.