Modification of gelatin hydrolysates from grass carp (Ctenopharyngodon idellus) scales by Maillard reaction: Antioxidant activity and volatile compounds

Fish scales are usually discarded or used to produce fish meal, etc. In order to enhance their utility, we produced the gelatin hydrolysates from fish scales (FSGH) and they were heated with glucose, xylose, and ribose to prepare sugar-FSGH Maillard reaction products (MRPs). The antioxidant capacity and sensory property of MRPs were evaluated. The results showed that ribose-FSGH MRPs exhibited higher antioxidant capacity than glucose- and...