The antioxidant activities and flavor properties of glycated bighead carp meat hydrolysates produced with galactose and galacto-oligosaccharides

Oligosaccharides widely participate in Maillard reactions during food processing, but the mechanisms leading to differences in conjugates derived from galactose (gala) and galacto-oligosaccharides (GOS) in food processing is not well understood. Herein, spectral characteristics, antioxidant activities, and flavor properties were compared between two types of conjugates. Spectral analysis (ultraviolet–visible absorption spectra and fluorescence) indicated higher reactivity in gala groups (p