Mastering the art of taming: Reducing bitterness in fish by-products derived peptides

Zhou, Yongjie; Zhang, Yan; Hong, Hui; Luo, Yongkang; Лі, Бо; Tan, Yuqing

doi:10.1016/j.foodres.2023.113241

Cited by 8 publications

(1 citation statement)

References 139 publications

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“…The by-products derived from fish typically constitute a substantial portion, ranging from 50 to 90% of the total mass, depending on the species and intended use. Unfortunately, most of these by-products are discarded, with only a fraction being utilized for low-value purposes such as feed and fertilizer (Zhou et al 2023 ). To utilize these protein-rich fish by-products, different enzymes, such as alkaline protease and flavor enzymes, are employed to developed hydrolysis of fish proteins (Gao et al 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Flavor improving effects of cysteine in xylose–glycine–fish waste protein hydrolysates (FPHs) Maillard reaction system

Ding,

Yan,

Dai

et al. 2023

Bioresour. Bioprocess.

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A promising way to utilize fish by-products is to develop hydrolysis of fish proteins with enzymes. The obtained fish protein hydrolysates (FPHs) are rich in peptides and amino acids, but bitterness and aroma defects impede further utilization of FPHs. The present study adopted Maillard reaction to improve FPHs’ flavor and illustrated the role of cysteine in this system. We investigated the impact of cysteine (0, 0.25%, 0.5%, 0.75%, and 1%) on the browning intensity, free amino acids (FAAs), molecular weight distribution, structure of MRPs, volatile compounds changes and organoleptic characteristics of xylose–glycine–FPHs Maillard reaction systems. Results showed that the addition of cysteine lowered the browning degree of Maillard reaction products (MRPs) by inhibiting the cross-linking of small peptides and reducing the production of melanin. GC–MS and GC–IMS analysis indicated that cysteine inhibited the formation of furans and nitrogen-containing compounds and facilitated the formation of sulfur-containing compounds contributing to the meaty flavor. Sensory analysis revealed that 0.25–0.75% range of cysteine increased the meaty, caramel, umami, mouthfulness and salty notes, and caused a decrease in bitter taste of the MRPs as confirmed by GC–MS. A highly significant correlation between the organoleptic characteristics and physicochemical indicators of MRPs was found by Mantel test. These results elucidated the influence of cysteine on the formation of Maillard reaction products and will help improve the flavor profile of meat flavorings. Graphical Abstract

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Section: Introductionmentioning

confidence: 99%