Optimization and Flavor Quality of Enzymatic Hydrolysate from Dark Muscle of Skipjack

Jang, Hyun-Wook; Kim, M.C.; Jung, E.J.; Shin, Eunah; Lee, S.H.; Lee, S.J.; Kim, S.B.; Lee, Y.B.

doi:10.3746/jfn.2005.10.1.011

Cited by 2 publications

(2 citation statements)

References 19 publications

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“…[1] Various reports have indicated that these amino acids and short-chain peptides from vegetable proteins, meat muscle proteins, and seafood proteins can produce highly desirable taste profiles. [3][4][5] Indeed, glutamic acid and glutamic acid-rich oligo peptides from hydrolysed proteins generate an umami flavour. Furthermore, amino acids and peptides from hydrolysed vegetable proteins are precursors in a variety of Maillard reactions that produce an extensive range of volatile flavours.…”

Section: Introductionmentioning

confidence: 99%

Seafood flavourings characterization as prepared from the enzymatic hydrolysis of Undaria pinnatifida sporophyll by-product

et al. 2017

International Journal of Food Properties

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Protein by-products from Undaria pinnatifida (U. pinnatifida) sporophyll processing (i.e., after polysaccharide extraction) were hydrolysed using flavourzyme (enzyme activity = 7592 U/g). Optimal hydrolysis conditions were determined using response surface analysis (i.e., 7% flavourzyme for 18 h); a hydrolysate yield of 32.52 ± 0.46 g/100 g dry-solids was achieved with a degree of hydrolysis (DH) at 5.63 ± 0.27 g α-amino nitrogen/100 g total nitrogen. Five free amino acids (FAAs), alanine, glumatic acid, aspartic acid, proline, and glycine, were abundant in the best hydrolysate. Eighteen volatile flavour compounds were identified using gas chromatography/ mass spectrometry, with hexanal, cedrol, nonanal, 2-heptenal, acetoin, and heptanal being the primary odorants. As indicated by the sensory panel, the hydrolysate from U. pinnatifida sporophyll by-products (HUPSB) exhibited an umami taste and a seaweed odour. It was concluded that the protein by-products of U. pinnatifida sporophyll processing could yield excellent seafood flavouring.

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Section: Introductionmentioning

confidence: 99%

Seafood flavourings characterization as prepared from the enzymatic hydrolysis of Undaria pinnatifida sporophyll by-product

et al. 2017

International Journal of Food Properties

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“…Reaction pH and temperature are the important factors for the yield of enzyme hydrolysis. The response surface method used was the central composite design of using independent variables and coded values (12). Five coded levels were -1.414, -1, 0, 1, and +1.414, as shown in Table 1.…”

Section: Optimization On Hydrolysis Of Alcalase and Statistic Analysismentioning

confidence: 99%

Optimization of Alcalase for Krill Byproduct Hydrolysis and Antioxidative Activities by Response Surface Methodology

Kim¹,

Lee²,

Nam³

et al. 2010

JFN

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Krill byproduct was hydrolyzed with Alcalase 2.4L to produce functional ingredients for high antioxidative activities against 1,1-dimethyl-2-picryl-hydrazyl (DPPH) radical and Fe. The objective of this study was to investigate the optimum condition for degree of hydrolysis and antioxidative activity of enzymatic hydrolysate produced with the commercial Alcalase using response surface methodology (RSM) with a central composite rotatable design (CCRD). The ranges of independent variables were pH 7.6～10.4 for initial pH and 50.9～79.1 o C for hydrolysis temperature and their dependent variables were degree of hydrolysis, Brix, amount of phenolic compounds, DPPHscavenging activity and Fe-chelating activity. RSM with CCRD was well designed to investigate the optimum condition for functional ingredients with high antioxidative activities using Alcalase 2.4L because of their high R 2 values of the range of 0.93～0.99 except the R 2 value of 0.50 for the amount of total phenolic compounds. The optimum hydrolysis conditions were pH 9.5 and 62 o C for degree of hydrolysis (DH) and pH 9.1 and 64 o C for DPPH-scavenging activity by response surface methodology. The yield of DH and DPPH-scavenging activity were 14.1±0.5% and 10.5±0.2%, respectively. It is advantageous to determine the optimum hydrolysis conditions of krill and its by-products for the creation of different kinds of food products, as well as to increase the usage of marine protein sources.

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Optimization and Flavor Quality of Enzymatic Hydrolysate from Dark Muscle of Skipjack

Cited by 2 publications

References 19 publications

Seafood flavourings characterization as prepared from the enzymatic hydrolysis of Undaria pinnatifida sporophyll by-product

Seafood flavourings characterization as prepared from the enzymatic hydrolysis of Undaria pinnatifida sporophyll by-product

Optimization of Alcalase for Krill Byproduct Hydrolysis and Antioxidative Activities by Response Surface Methodology

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