Impact of high-pressure pretreatment on Maillard reaction and flavor enhancement in dried golden apple snail (Pomacea canaliculata) meat

Abstract This study investigated the impact of high-pressure processing (HPP) on the Maillard reaction and volatile compound formation in dried golden apple snails at different pressure levels (200, 400, and 600 MPa). Color and browning analysis indicated that higher HPP levels accelerated the Maill...

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Hauptverfasser:	Samart Sai-Ut, Passakorn Kingwascharapong, Jaksuma Pongsetkul, Saroat Rawdkuen, Young Hoon Jung, Lutz Grossmann, Manat Chaijan, Supatra Karnjanapratum
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	BMC 2025-12-01
Schriftenreihe:	Food Production, Processing and Nutrition
Schlagworte:	High-pressure processing pretreatment Dried golden apple snail meats Maillard reaction Volatile compounds Aroma enhancement
Online-Zugang:	https://doi.org/10.1186/s43014-025-00337-w
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