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This study aimed to assess the effect of the Maillard reaction (MR) on volatile flavor compounds of blue round scad (Decapterus maruadsi) enzymatic hydrolysate (BRSEH). Enzymatic hydrolysates combined with reducing sugars (xylose and glucose) and cysteine were kept at 100°C for 30 min to produce Maillard reaction products (MRPs). The volatile flavor compounds of enzymatic hydrolysates and MRPs were determined by gas chromatography-mass spectrometry. The results showed that 97 volatile flavor compounds were found in blue round scad meat and BRSEHs. Aldehyde compounds were the most abundant class of compounds produced by the enzymatic hydrolysis, and 2,4-heptadienal should be responsible for the rich fishy odor of BRSEHs. Through MR, the volatile fragrance substance content of MRPs showed an increase when compared with BRSEHs. Fifty-nine volatile compounds were found in MRPs, e.g., furans, pyrazines, and sulphur-containing compounds, all of which contributed to the flavor improvement of BRSEHs. The results indicate that MR could be utilized to broaden the application of blue round scad and to modify the flavor characters of BRSEH. [ABSTRACT FROM AUTHOR]

The aim of this study is to investigate the composition of the fatty acids and phospholipids derived from large yellow croaker (Pseudosciaena crocea) roe. The composition of the total lipids and the molecular species of phospholipids were determined by gas chromatography–mass spectroscopy (GC–MS) and high performance liquid chromatography–evaporative light scattering detector (HPLC–ELSD), respectively. The results showed that large yellow croaker roe had high levels of the total lipid (19.6% ± 1.32%, w/w) and phospholipid (61.2% ± 1.22% of the total lipid). The phospholipid was rich in docosahexaenoic acid (31.0% ± 0.19% of the total phospholipids), and the major phospholipid molecular species was phosphatidylcholine (PC, 61.06% ± 0.02% of the total phospholipids, w/w). It was concluded that large yellow croaker roe is expected to be a good resource of phospholipids with a high content of PC. [ABSTRACT FROM PUBLISHER]