Effects of Maillard Reaction on Volatile Compounds and Antioxidant Capacity of Cat Food Attractant
文献类型： 外文期刊
作者： Sun, Kekui 1 ; Dai, Zhaoqi 2 ; Hong, Wenlong 2 ; Zhao, Jianying 2 ; Zhao, Hang 3 ; Luo, Ji 3 ; Xie, Guangjie 5 ;
作者机构： 1.Huangshan Univ, Coll Tourism, Huangshan 245041, Peoples R China
2.Jiangsu Vocat Coll Agr & Forestry, Dept Tea & Food Sci & Technol, Jurong 212400, Peoples R China
3.Anhui Normal Univ, Coll Life Sci, Wuhu 241000, Peoples R China
4.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China
5.Zhenjiang Zhinong Food Ltd Co, Zhenjiang 212000, Jiangsu, Peoples R China
6.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China
关键词： Maillard reaction; cat food attractant; volatile compounds; antioxidant activity; palatability test
期刊名称：MOLECULES （ 影响因子：4.927； 五年影响因子：5.11 ）
ISSN：
年卷期： 2022 年 27 卷 21 期
页码：
收录情况： SCI
摘要： In this study, self-made cat food attractant was prepared by Maillard reaction using hydrolysate of grass carp waste as raw material and glucose and cysteine hydrochloride as substrate. Its volatile compounds, antioxidant capacity, and pet palatability were investigated. The volatile compounds of attractants were analyzed using gas chromatography-mass spectrometry (GC-MS) which showed that alcohols and aldehydes were the most volatile in self-made attractants, accounting for 34.29% and 33.52%, respectively. Furthermore, Maillard reaction could significantly increase the antioxidant activity of self-made attractant, including scavenging activity on OH and DPPH free radicals as well as the chelating ability of Fe2+. The acceptance and palatability of two kinds of cat food were studied by adding 3% self-made or commercial attractants. The results of this study also found that both attractants could remarkably improve the intake rate of cat food. However, the self-made group was significantly less than the commercial group in first smell, first bite, and feeding rate, which might be because of the absence of umami ingredients and spices in self-made attractants.
- 相关文献
作者其他论文 更多>>
-
Evaluation of partial salt-replacement with konjac glucomannan on chicken batters: Edible quality and physicochemical properties of heat-set gel
作者：Shi, Haibo;Luo, Ji;Zou, Ye;Xu, Weimin;Wang, Daoying;Shi, Haibo;Luo, Ji;Zou, Ye;Xu, Weimin;Wang, Daoying;Khan, Iftikhar Ali;Shi, Haibo;Zhong, Huiting
关键词：Chicken batter; Salt substitution; Konjac glucomannan; Edible quality; Gel property
-
Simultaneous extraction and preliminary purification of polyphenols from grape pomace using an aqueous two-phase system exposed to ultrasound irradiation: Process characterization and simulation
作者：Xie, Guangjie;Shen, Juan;Li, Dandan;Tao, Yang;Han, Yongbin;Luo, Ji;Song, Changnian
关键词：ultrasound; aqueous two-phase; grape pomace; phenolic compounds; artificial neural network; diffusion model; purification
-
Mitigation of heterocyclic amines by phenolic compounds in allspice and perilla frutescens seed extract: The correlation between antioxidant capacities and mitigating activities
作者：Khan, Iftikhar Ali;Luo, Ji;Shi, Haibo;Zou, Ye;Xu, Weimin;Wang, Daoying;Xu, Weimin;Wang, Daoying;Xu, Weimin;Wang, Daoying;Xu, Weimin;Wang, Daoying;Khan, Asad;Zhu, Zongshuai;Huang, Ming;Zhu, Zongshuai;Huang, Ming
关键词：Heterocyclic amines; Allspice; Perilla frutescens; Phenolic compounds; Free radical scavenging
-
Dielectric barrier discharge cold plasma treatment of pork loin: Effects on muscle physicochemical properties and emulsifying properties of pork myofibrillar protein
作者：Luo, Ji;Xu, Weimin;Zou, Ye;Wang, Daoying;Luo, Ji;Liu, Qiang;Zhang, Jianhao
关键词：Cold plasma; Myofibrillar protein; Microstructure; Emulsifying property; Protein oxidation
-
Progress towards Eradication of Peste des Petits Ruminants through Vaccination
作者：Zhao, Hang;Njeumi, Felix;Benfield, Camilla T. O.;Parida, Satya;Benfield, Camilla T. O.
关键词：peste des petits ruminants; eradication; vaccination campaign; vaccine; surveillance; global eradication program (GEP)
-
Molecular epidemiology and genetic evolution of canine parvovirus in East China, during 2018-2020
作者：Chen, Yanzong;Wang, Jingyu;Bi, Zhenwei;Tan, Yeping;Lv, Lixin;Zhao, Hang;Xia, Xingxia;Zhu, Yumei;Wang, Yongshan;Qian, Jing;Chen, Yanzong;Wang, Jingyu;Bi, Zhenwei;Tan, Yeping;Lv, Lixin;Zhao, Hang;Xia, Xingxia;Zhu, Yumei;Wang, Yongshan;Qian, Jing
关键词：Canine parvovirus; VP2 gene; Genetic diversity; Molecular epidemiology; Asian CPV-2c strain
-
Molecular characteristics of the capsid protein VP2 gene of canine parvovirus type 2 amplified from raccoon dogs in Hebei province, China
作者：Lu, Rongguang;Zhu, Xiangyu;Wang, Yang;Lv, Shuang;Shi, Ning;Deng, Xiaoyu;Lian, Shizhen;Hu, Bo;Yan, Xijun;Lu, Rongguang;Yu, Yongle;Wang, Jigui;Liu, Weiquan;Shi, Qiumei;Liu, Hao;Yan, Minghao;Zhao, Hang
关键词：
