Flavour Improvement of Protein Hydrolysates Derived from Cephalopods Byproducts Using Maillard Reaction: A Short Review

The conversion of low-value byproducts to high value-added protein hydrolysates by enzymatic hydrolysis is among the top trends in food industry. Protein provide an opportunity for effective utilization and are considered promising functional ingredients. However, hydrolyzing effect contributes taste aroma defects such as fishy off-flavour bitterness that impeded their application. Several procedures encapsulation, with exopeptidase plastein reaction Maillard have been compared mask undesirable flavour hydrolysates. has more potential overcome these challenges enhance organoleptic properties All literature were accessed through available electronic databases. revised overview can be helpful explore rational use Reaction reduced adverse effects. Maillard-induced modification on bioactive protein-derived peptides well-positioned beneficial facilitate design obtain applicable ingredients formulation.