Debittering of salmon frame protein hydrolysate and plastein using Maillard reaction as affected by types of sugar

Impacts of Maillard reaction on bitterness, physicochemical properties, antioxidant activities of salmon frame protein hydrolysates (PH) and its plastein (PT) using ribose or glucosamine (Glx) were investigated. PT showed higher bitterness than PH after Maillard reaction, regardless of sugars and concentrations used (P < 0.05). PH (10%) and 4% Glx heated at 120 °C for 120 min yielded Maillard reaction products (MRPs) with the least bitterness (score: 5.89) as compared to control sample (P < 0.05). Browning intensity and lightness of aforesaid sample were directly and inversely proportional to treatment time, respectively. MRPs (10% PH with 4% Glx) showed the increased DPPH and ABTS radical scavenging activities (37.06 and 45.65 μmol TE g⁻¹, respectively) up to 60 min (P < 0.05). Moreover, bitterness score of MRPS heated for 60 min was reduced from 9.37 (PH) to 1.44 ascertained by decrease in hydrophobic amino acid contents (P < 0.05). Therefore, Maillard reaction could be used as a promising means to lower bitterness of salmon frame PH.