Mechanistic Insights into Nano-Maillard Reaction Products Regulating the Quality of Dried Abalones

Broth cooking is a traditional pretreatment and ripening strategy for high-commercial- value dehydrated marine food, effectively enhancing its texture and rehydration properties. In this work, we characterized the structural information of Maillard reaction products (MRPs) derived from beef scrap stock and investigated their effects on the texture and rehydration performance of dehydrated abalone. The optical and structural properties of the MRPs were analyzed using X-ray photoelectron...