Effects of Maillard Reaction on the Volatile Compounds and Free Amino Acids of Tuna Red Meat Hydrolysate

In order to increase the value of the protein resource of tuna red meat,the effects of Maillard reaction on the volatile compounds and free amino acids of tuna red meat hydrolysate were investigated by gas chromatography-mass spectrometry(GC-MS)and high performance liquid chromatography(HPLC). The results of GC-MS showed that 19 volatile compounds were detected in the tuna red meat hydrolysate,among which 10 volatile compounds were in the unheated hydrolysate,while 12,15 and 15 volatile compounds were in the hydrolysate with different heating time(30,60 and 90 min). The content of Furan increased as the thermal reaction time increased. HPLC analysis showed that the total contents of delicious amino acids increased. However,the ratios of umami amino acids and sweet amino acids were down-regulated,while that of bitter amino acids was up-regulated. The volatile components were more abundant,but bitter also was prominent in the tuna red meat hydrolysate in the process of Maillard reaction.