Maillard reaction products of pea protein hydrolysate as a flavour enhancer for beef flavors: Effects on flavor and physicochemical properties

• Published in: Food chemistry 2023-08, Vol.417, p.135769-135769, Article 135769
• Main Authors: Zheng, Zhiliang, Zhang, Lihui, Zhang, Min, Mujumdar, Arun S., Liu, Yaping
• Format: Article
• Language: English
• Subjects: Animals; beef; Beef flavors; Cattle; flavor; Flavor enhancer; flavor enhancers; Flavoring Agents - chemistry; food chemistry; freshness; Glycation End Products, Advanced; loss modulus; Low salt; Maillard Reaction; pea protein; Pea protein hydrolyzate; Pisum sativum - metabolism; Protein Hydrolysates; Sodium Chloride, Dietary; storage modulus; Taste; texture
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.135769

[Display omitted] •MRPs-PPH-added low-salt beef flavor show significant color and texture changes.•Compared with the control group, the Na content of MRPs-PPH-10 decreased by 37.1%.•MRPs-PPH is a promising natural salt-reducing and umami-enhancing flavoring agent. This study evaluated the effects of Maillard reaction products of pea protein hydrolyzates (MRPs-PPH) as salt-reducing and umami-enhancing components on the flavor and physicochemical properties of beef flavors. The addition of MRPs-PPH reduced the brightness of beef flavors, increased the redness and yellowness, as well as changed the texture characteristics of beef flavors. With the addition of MRPs-PPH, the apparent viscosity, storage modulus and loss modulus of beef flavors decreased. Finally, the relationship between taste attributes and flavor compounds of the samples was analyzed by Partial Least Squares Regression (PLSR), and flavor compounds with significant positive contributions to different taste attributes were found. This study showed that MRPs-PPH could be used as a flavor enhancer derived from biomacromolecules with salt reduction and freshness enhancement.