Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Kangni Chen and Yongkang Luo
China Agricultural University, China
Scientific Tracks Abstracts: J Nutr Food Sci
Fish scales are usually discarded or used to produce low-value products. In order to enhance their value and utility, we produced the Gelatin Hydrolysates from Fish Scales (FSGH) and they were heated with glucose, xylose and ribose to prepare sugar-FSGH Maillard Reaction Products (MRPs). Reducing power, DPPH and ABTS scavenging activity were utilized to determination the antioxidant activity. The results showed that ribose-FSGH MRPs exhibited higher antioxidant capacity than glucose and xylose FSGH MRPs. After simulated gastrointestinal digestion, the DPPH and ABTS scavenging activity of ribose-FSGH MRPs were 25.32 μM and 193.37 μM Trolox equivalent/g sample respectively and the reducing power was 0.509. Flavor compounds (such as butanal, benzaldehyde, 2-methyl-3-furanthiol, and maltol) of ribose-FSGH MRPs were produced in abundance after 5 hours of heating and ribose-FSGH MRPs exhibited flavor enhanced effect on caramel-like and mouthfulness sensory attributes. These results suggest that ribose-FSGH MRPs can be potentially used as food antioxidants.
Kangni Chen has completed her Bachelor’s degree in Food Quality and Safety from China Agricultural University, China.
E-mail: chenkangni@cau.edu.cn