The Fishy Off-Odor Removal and Umami Enhancing Effect of Enzymatic Hydrolysis of Fish By-Products by Proteases

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2023-02-07 DOI:10.1080/10498850.2023.2185846

Yuanyuan Zhang, Yu Zhang, Huanlu Song, Wenqing Pan, Wanying Chen

引用次数: 0

Abstract

ABSTRACT The aim was to study the changes in flavor compounds hydrolyzed by different proteases in fish soup boiled with fish scraps The odor compounds were extracted by solid-phase microextraction (SPME) and analyzed by two-dimensional comprehensive gas chromatography-olfactometry-mass spectrometry (GC×GC-O-MS). The state of the distribution of free amino acids, 5’-nucleotides, peptides and equivalent umami concentration (EUC) were investigated. It was found that enzymatic hydrolysis significantly reduced off-flavor compounds, and the umami taste increased significantly. The synergistic effect between FlavourzymeTM and ProtamexTM (F-P) made the flavor of enzymatic hydrolysis better than that of other enzymes.

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蛋白酶水解鱼副产物去除腥味及增鲜效果的研究

摘要以鱼渣煮鱼汤为原料，研究不同蛋白酶水解鱼汤中风味物质的变化。采用固相微萃取法(SPME)提取鱼汤中的风味物质，采用二维综合气相色谱-嗅觉-质谱法(GC×GC-O-MS)分析鱼汤中的风味物质。研究了游离氨基酸、5′-核苷酸、多肽的分布状态和等效鲜味浓度(EUC)。结果表明，酶解能显著减少异味化合物，鲜味显著增加。FlavourzymeTM和ProtamexTM (F-P)之间的协同作用使得酶解的风味优于其他酶。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.