Production of seafood flavour formulations from enzymatic hydrolysates of fish by-products

Abstract

Amino acid-rich extracts derived from fish by-products were utilised to generate flavour model systems with added glucose and/or fish oil. Combination of endo and exo peptidases resulted in the most marked increased in free amino acids, particularly for leucine, lysine and glutamic acid (48.3 ± 3.4 to 1,423.4 ± 59.6, 43.3 ± 1.2 to 1,485.4 ± 25.6 and 143.6 ± 21.7 to 980.9 ± 63.6 µg/g respectively). Main volatile products formed after heating the systems were 4-heptenal, 2,4-heptadienal, and some pyrazines. Increased concentrations of 1-octen-3-ol or 1-hepten-4-ol were also observed in the heated systems compared to the controls. All of these volatile compounds have been identified among the volatile profile of cooked seafood.

Evaluation of weakly acidic electrolyzed water and modified atmosphere packaging on the shelf life and quality of farmed puffer fish (Takifugu obscurus) during cold storage

“…Ketones are primarily produced by lipid autoxidation and/or Strecker degradation of amino acids, and are associated with off‐flavor (Peinado et al, ). The relative contents of ketones are lower than those of aldehydes, and their contribution to flavor is less than that of aldehydes too (Zhu et al, ; Zhu et al, ).…”

Odour characteristics of seafood flavour formulations produced with fish by-products incorporating EPA, DHA and fish oil

“…Hydrolysed fish powder (FPH) was obtained following the procedure by Peinado et al, (2016). In short, commercially available enzyme Flavopro 373 (15 g/L) (Biocatalysts Ltd) was added to fish powder aqueous solution (100 g/L), hydrolysed overnight (15h) with constant stirring and controlled conditions of temperature and pH (60 ºC at pH 6).…”

Seafood Flavor Perception, Liking, Emotion, and Purchase Intent of Coated Peanuts as Affected by Coating Color and Hydrolyzed Squid Peptide Powder

“…For value addition concept, interest has been taken into turning would-be processing wastes into functional ingredients, which can promote health (Fang, Xie, Chen, Yu, & Chen, 2012), improve functionality (Korkerd, Wanlapa, Puttanlek, Uttapap, & Rungsardthong, 2016), and deliver flavor (Peinado, Koutsidis, & Ames, 2016) in products. Our previous research (Sukkhown, Jangchud, Lorjaroenphon, & Pirak, 2018) led to development of a functional peptide powder derived from dried squid head, a by-product of seafood snack manufacturing.…”