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

Irene Peinado Pardo, Georgios Koutsidis, Jenny Ames

Research output: Contribution to journalArticlepeer-review

29 Citations (Scopus)
3 Downloads (Pure)

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. Conversion of low value fish derived materials such as fish powder, into more valuable products such as flavour precursors and subsequently flavour compounds might be a commercially viable proposition for the fish industry.Chemical compounds studied in this articleGlutamic acid (Pubchem CID 611); Aspartic acid (Pubchem CID: 424); Leucine (Pubchem CID: 6106); Lysine (Pubchem CID: 5962); 1-Octen-3-ol (Pubchem CID: 18827); 2,4-Heptadienal (Pubchem CID: 20307); 4-Heptenal (Pubchem CID:71590); 1-Hepten-4-ol (Pubchem CID: 19040)
Original languageEnglish
Pages (from-to)444-452
JournalLWT - Food Science and Technology
Volume66
Issue number1
DOIs
Publication statusPublished - 15 Sep 2015

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