Effect of Glycation Reaction on Volatile Flavor and Gel Properties of Fish Protein Gelatin

To improve the flavor of fish protein gelatin, the glycation reaction system was constructed with glucose, and use microplate readers, colorimeters, texture analyzers, rheometers, and gas chromatography-mass spectrometers were used to determine the free amino group, color, gel strength, gelling temperature, and volatile flavor changes of fish protein gelatin and explore the effects of different glycation times on volatile flavor substances and gel properties. The results showed that the glycation reaction time increased from 0 h to 24 h, the yellowness of fish protein increased, the free amino group content decreased (P<0.05), the degree of glycation gradually increased, and there was no significant difference in the glue melting temperature (P>0.05). When the glycation reaction was 6 h, the relative content of total aldehyde content was the lowest at 47.09%, and the relative contents of nonanal, declal and octanal, which produced unpleasant odors, were reduced by 9.64%, 7.88% and 1.39%, respectively. With the increase of glycation time, the gel strength of fish protein gelatin decreased, and the gel strength reached the maximum value at 6 h of glycation reaction. Therefore, the glycation reaction for 6 h could effectively improve the flavor characteristics of fish protein gelatin. The results of this study can provide a theoretical basis for the flavor improvement of fish protein gelatin.