Physicochemical and Flavor Characteristics of Maillard Reaction Products from Nile Tilapia Fish Skin Collagen Peptides Induced by Four Reducing Sugars

Collagen peptides derived from fish skin may be limited in food applications due to un- desirable flavors. To investigate the effects of Maillard reaction modification on their physicochemical and flavor properties, collagen peptides from tilapia skin were prepared via enzymatic hydrolysis, followed by the Maillard reaction with four reducing sugars (xylose, ribose, glucose and glucosamine) through a combined procedure involving si- multaneous enzyme inactivation and Maillard reaction at 100...