E3S Web Conf.
Volume 145, 20202019 International Academic Exchange Conference on Science and Technology Innovation (IAECST 2019)
|Number of page(s)||6|
|Section||International Conference on Biotechnology and Food Science|
|Published online||06 February 2020|
Analysis on antibacterial activities and volatile compounds of Maillard reaction products derived from squid skin
1 Institute of Innovation & Application, Zhejiang Ocean University, Zhoushan, Zhejiang, 316000, China
2 College of Food and Medical, Zhejiang Ocean University, Zhoushan, Zhejiang, 316000, China
3 College of Petrochemical and Energy Engineering, Zhejiang Ocean University, Zhoushan, Zhejiang, 316000, China
4 Donghai Science and Technology College, Zhejiang Ocean University, Zhoushan, 316000, China
* Corresponding author’s e-mail: firstname.lastname@example.org, Tel.: +86-580-255-4781
Maillard reaction products (MRPs) could offer flavor and aroma for food, and also render functional characteristics. In this work, three squid skin Maillard reaction products with glucose (GSS), fructose (FSS) and lactose (LSS) were prepared, whose volatile compounds were analyzed by gas chromatography-mass spectrometer. And the antibacterial activities of three Maillard reaction products against Escherichia coli, methicillin-resistant Staphylococcus aureus and Vibrio harveyi were investigated. The results showed that the volatile compounds of squid skin MRPs mainly contained alcohol, acid, phenol, ester, aldehyde, alkane, alkene, amide and ester, among which alcohol was the predominant component in the GSS and LSS, accounting for 53.87±6.02 % and 83.67±3.64%, respectively, however, acid was predominant component in the FSS, accounting for 54.19±3.38 %. Surprisingly, 2, 6-di-tert-butyl-4-methylphenol (BHT), as a synthetic antioxidant, was firstly identified in these three MRPs, which directly indicated squid skin MRPs have antioxidant activities. It is demonstrated that the antibacterial abilities of LSS and GSS were superior to that of FSS, and Escherichia coli was the most sensitive to the three MRPs among the three tested bacteria. This study demonstrates squid skin MRPs possess antioxidant and antibacterial abilities, which shows promising and far-ranging prospect in the fields of food additives.
© The Authors, published by EDP Sciences 2020
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